make-ahead dessert – My Whisk and I

Cassata

December 2, 2023August 29, 2023by Karen ClaassenLeave a Comment

6 egg whites
62ml + 62ml caster sugar
500ml cream
250ml chopped mixed nuts
125g mixed dried fruit
125g red and green glacé cherries

Line a baking tin with a 1 litre capacity (or a Tupperware container) with plastic wrap or baking paper.
Add the egg whites to a large mixing bowl and beat with an electric whisk until it forms soft peaks.
Add a teaspoonful of the 62ml caster sugar while whisking. Wait for the sugar to be incorporated (about 30 seconds) before adding the next teaspoonful. Keep going until all of the sugar has been incorporated. Set aside.
Pour the cream into another mixing bowl and add the other 62ml caster sugar all at once.
Beat the cream until it forms stiff peaks.
Spoon about a third of the cream mixture into the egg white mixture and fold through with a large metal spoon.
Add the rest of the cream and fold it in until incorporated.
Sprinkle the chopped nuts, dried fruit and half of the cherries over and fold it in to the mixture.
Arrange the other half of the cherries on the bottom of your prepared container.
Spoon the mixture into the container and lightly level it out.
Place the cassata in the freezer until frozen.
Serve in slices with or without a sauce.

To store leftover, cover the cassata with plastic wrap and place back in the freezer as you would with ice cream.

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Fluffy Passionfruit Cheesecake

August 27, 2023August 14, 2023by Karen ClaassenLeave a Comment

250g cream cheese, room temperature
90g butter, room temperature
120g flour
5 eggs, separated
125ml milk, room temperature
60ml passionfruit pulp
110g caster sugar
icing sugar, to dust

Preheat your oven to 140℃ and line a 22cm cake tin with baking paper. If you are using a loose-bottom tin you have to wrap the bottom and sides with tin foil to waterproof it.
Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment.
Cream together on a high speed and scrape down in between mixing.
Add the flour and mix on low speed until combined.
Add the egg yolks and mix again.
Drizzle in the milk with the mixer running.
Now do the same with the passionfruit pulp.
Set the mixture aside.
Add the egg whites to a large bowl and whisk to soft peaks.
Add the caster sugar a spoonful at a time until all is incorporated.
Now for the whites into the batter in three batches, with a spatula.
Spoon the batter into the prepared cake tin and place it in a roasting tin.
Pour very hot water into the roasting tin so that it comes 2-3 cm up the sides.
Place in the oven and bake for 90 minutes.
Turn off the oven , open the oven door and stand the cake in the oven for 15 minutes.
Remove the cake from the roasting tin and cool on a cooling rack until warm.
Remove the cheesecake from the tin by inverting it on to a plate.
Remove the baking paper and invert back onto a serving plate.
Leave the cake to cool completely.
Dust the cake with icing sugar and slice to serve.

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Chocolate Pudding

August 15, 2023August 3, 2023by Karen ClaassenLeave a Comment

2,5ml coffee granules
7,5ml vanilla essence
90ml sugar
30ml cocoa powder, sifted
20ml cornstarch
2,5ml salt
90ml whipping cream
2 egg yolks
375ml milk
45ml butter, cubed
80g chocolate, finely chopped

Add the coffee and vanilla to a small cup and stir together to dissolve the coffee. Set aside.
Add the sugar, cocoa powder, cornstarch and salt to a saucepan and whisk together.
Add the cream and egg yolks and whisk until incorporated. Scrape the corners of the saucepan, making sure you get all the ingredients and whisk again.
Pour in the milk and whisk once more.
Now place the saucepan over medium-high heat and cook, whisking constantly.
Keep going until the mixture has thickened and is bubbling all over the surface – it should take 5-7 minutes.
Cook for another 30 seconds and then remove the saucepan from the heat.
Add the butter and chocolate and whisk until melted and fully incorporated.
Add the coffee and vanilla and whisk to blend.
Place a sieve over a bowl and pour the mixture through.
Place a piece of plastic wrap directly on the pudding’s surface and refrigerate for 2 hours.
Whisk the pudding by hand for one minute before serving.

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Banana Cake

August 9, 2023July 29, 2023by Karen ClaassenLeave a Comment

4 + 3 ripe bananas
125ml yoghurt
2 eggs
250ml sugar
2,5ml ground cinnamon
5ml vanilla
a pinch of salt
500ml flour
15ml baking powder
150g butter, melted
160g sugar
30ml water

Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper.
Peel 4 bananas and halve them in their length.
Arrange cut-side down in the prepared baking tin and set aside.
Peel the other 3 bananas and mash them with a fork.
Add to a bowl with the yoghurt, eggs, sugar, cinnamon, vanilla and salt.
Mix together.
Sift in the flour and baking powder and mix together until smooth. The mixture will be very stiff.
Add the melted butter and mix again until all of the butter has been absorbed into the batter. Set aside.
Add the 160g sugar and 30ml water to a small saucepan set over medium-high heat.
Stir until the sugar has dissolved.
Simmer the mixture WITHOUT STIRRING until it turns a caramel colour.
Remove from the heat and pour it over the bananas in the prepared baking tin.
Now pour the batter into the tin and spread it out evenly.
Place in the oven and bake for 35 minutes.
Remove the cake and cool in the baking tin for 15 minutes.
Invert the cake on to a serving plate and cut into squares to serve.

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Lemon Curd Pancakes

April 25, 2023April 14, 2023by Karen ClaassenLeave a Comment

This entire dish can be put together with store-bought/ready made components. For those of you that like to slave away in the kitchen, here are the recipes.

Butter
8 pancakes/crêpes
lemon curd
125ml cream
icing sugar

Pancakes/Crêpes:
250ml flour
1,2ml baking powder
2,5ml salt
250ml milk
125ml water
62ml vegetable oil
2 eggs

Add the flour, baking powder and salt to a bowl of a stand mixer fitter with the whisk attachment.
Add the milk, water, oil and eggs to a jug and whisk together by hand until the eggs are fully incorporated.
Turn the mixer on low speed and slowly drizzle in the milk mixture.
Set the mixer on its highest speed and whisk for 2 minutes.
Take the bowl from the mixer and check whether there are any lumps in the batter. If there are, set a sieve over a large bowl and pour through.
Cover with a tea towel and set aside to rest for an hour.
Place a crêpe pan on medium-high heat, wait for it to warm up and pour a few drops of oil into the pan.
Spoon a soup ladle full of batter into the pan and swirl around to cover the surface.
Cook for a minute or two, flip the crêpe over and cook for another minute or so.
Keep going until you have no batter left.
Cover the crêpes and allow to cool completely.

Lemon curd:
grated zest of one lemon
220g caster sugar
110g butter, cubed
125ml lemon juice, strained (about three lemons)
3 eggs, lightly beaten

Add the zest, sugar and butter to a small saucepan and set over the lowest heat.
Stir the mixture until the butter has melted and the sugar has dissolved.
Add the lemon juice to the saucepan and stir through.
Now add the egg and keep stirring until the mixture is thick enough to coat the back of a spoon.
Take the curd from the heat and pour into a glass jar.
Allow to cool completely.

Putting the dish together:
Preheat your oven to 200℃ and butter a ceramic tart dish.
Spoon 2-3 teaspoons of lemon curd on a crêpe and spread it with the back of a spoon.
Roll the crêpe up and place it in the ceramic dish.
Keep going until all the crêpes are filled.
Pour the cream over the pancakes and sift the icing sugar over.
Bake in the oven for 20 minutes.
Serve warm.

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Baked Custards

April 19, 2023April 14, 2023by Karen ClaassenLeave a Comment

125ml granulated sugar
5ml instant coffee dissolved in 30ml boiling water
385g can of condensed milk
340ml can of evaporated milk
3 eggs
2,5ml salt

Preheat your oven to 180℃ and set 6 ramekins in an ovenproof dish that is at least 7cm deep.
Place a small saucepan on medium-high heat and pour in the sugar and coffee.
Swirl (do not stir!) the saucepan until the sugar has dissolved.
Now bring the mixture to the boil and turn the heat down to medium.
Simmer for 5 minutes.
Divide the mixture amongst the ramekins.
Set aside so that it can harden.
Add the condensed milk, evaporated milk, eggs and salt to a mixing bowl and whisk together.
Place a fine sieve over a jug and pour the mixture through.
Divide the mixture evenly between the ramekins.
Place the oven dish with the ramekins in the oven and pour enough boiling water into the pan to come two-thirds up the sides of the ramekins.
Bake for 30 minutes. The custard should be just set, with the centres still wobbly.
Remove from the oven and stand for 15 minutes.
Take the ramekins from the oven dish and set aside to cool.
Place the custards in the refrigerator for a minimum of 4 hours.
Loosen the custards from the sides of the ramekins with a small knife and invert on plates to serve.

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Quick Tropical Cheesecakes

February 11, 2023February 10, 2023by Karen ClaassenLeave a Comment

This recipe makes 12 small desserts or 6 substantial portions, served in glasses or ramekins.

1 x 200g packet of coconut biscuits (Tennis biscuits)
80ml desiccated coconut
1 x 385g can of condensed milk
80ml lemon juice
250g smooth cream cheese, room temperature
250ml fresh cream
2 x large mango, cubed

Break the biscuits into large pieces and place in a plastic bag. Crush them lightly with a rolling pin but keep some texture/not too fine.
Add the coconut, mix through and divide amongst 12 serving glasses. Set aside.
Pour the condensed milk and lemon juice into a mixing bowl and beat together with an electric whisk until incorporated.
Add the cream cheese and mix again on high speed until the mixture is completely smooth. Set aside.
Pour the cream into a mixing bowl and beat until it forms medium-stiff peaks.
Add the cream to the condensed milk mixture and fold through until it is thoroughly blended.
Spoon the cheesecake mixture into the glasses and gently tap the glass so that the mixture settles into the crumb.
Refrigerate for a minimum of one hour.
Peel the mango and cut into cubes.
Spoon the fruit on top of each cheesecake, sprinkle some coconut shavings on top and serve.

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Festive Panna Cotta

November 29, 2022November 28, 2022by Karen ClaassenLeave a Comment

This panna cotta is dollied up with a peach syrup, fresh peach slices and a biscuit crumb to whow your guests. It makes 6 portions of 125ml each – I prefer to make mine 80ml portions as it is a rich dessert.

45ml water
17,5ml powdered gelatine
750ml cream
100ml caster sugar
5ml vanilla

Pour the water into a small bowl and sprinkle the gelatine on top. Leave to stand for 5 minutes.
Pour the cream into a small saucepan and add the caster sugar.
Turn the heat to medium and stir the mixture until the sugar has dissolved.
Remove the mixture from the heat just before it reaches a boil.
Melt the gelatine in the microwave at 5 seconds bursts.
Add the liquid gelatine, in a thin stream, to the cream mixture while whisking vigorously.
Add the vanilla and whisk through.
Pour the mixture into bowls/glasses/moulds and cover with plastic wrap.
Refrigerate for 6 hours, until set.

To serve:

Peach syrup:
Cut 3 fresh peaches into chunks and add it to a small saucepan.
Add 60ml peach/tropical fruit juice and simmer for 5 minutes on a low heat.
Blitz the mixture together and pour through a sieve.
Refrigerate the syrup until ice cold.

Crumb:
Place 6-8 dry biscuits in a plastic bag and smash them until you have an even crumb texture.

Assemble the dessert by drizzling the peach syrup over the panna cotta. Add a spoonful of the crumb and garnish with a few slices of fresh peach to serve.

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Chocolate Parfait with Fresh Berries

November 15, 2022November 14, 2022by Karen ClaassenLeave a Comment

A parfait is a cream-based, frozen dessert. The difference between and ice cream and parfait is that an ice cream has air whipped into it while it freezes and a parfait has air whipped into it and only then is it frozen!! It is a bit of a cheffy dessert but follow the instructions closely and you are guaranteed a very popular dessert!!

160g dark chocolate, chopped (I use DeVilliers chocolate that has a 70% cocoa solid content!!)
6 egg yolks (make meringue/pavlova with the whites)
250g caster sugar
30ml cocoa powder
400ml double cream

300g fresh berries
30ml icing sugar

Prepare a 20cm x 11cm loaf tin by lining it with baking paper.
Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow the chocolate to melt completely.
Take it from the heat and set aside to cool slightly but leave the saucepan of water at a very low simmer.
Add the egg yolks and sugar to a mixing bowl and beat together until combined.
Pour the egg mixture into the cooled melted chocolate and put the bowl back over the saucepan with simmering water.
This is the tricky part: Beat the mixture with an electric whisk for 3 minutes until the sugar has dissolved completely and you are left with a very thick mixture. You have to keep beating the mixture or the egg will cook or even worse, the chocolate will seize!! Dont despair….if you whisk continuously the mixture will be fine.
Remove from the heat and sift in the cocoa powder. Fold in with a metal spoon.
Pour the cream into a clean mixing bowl and whip to soft peaks.
Fold the cream into the chocolate mixture in three batches.
Pour the mixture into the prepared loaf tin, cover with plastic wrap and freeze overnight.
Remove the parfait from the freezer about 20 minutes before you want to serve it. Turn it out onto a serving platter, remove the paper and heap the berries on top.
Sift with icing sugar to serve.

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2-Ingredient Caramel Mousse

November 4, 2022November 3, 2022by Karen ClaassenLeave a Comment

90ml Biscoff spread
300ml cream, cold
(60ml Biscoff spread, if you want a sauce to drizzle over the mousse)

Measure the Biscoff spread into a small bowl and microwave for 30 seconds.
Give it a good stir and wait for the melted spread to cool down and come to room temperature. (when you can not feel a temperature difference when dipping your finger into it!!!)
Pour the cream into a mixing bowl and whisk until you have stiff but not dry peaks.
Pour the room temperature spread onto the whipped cream and very gently but thoroughly fold it through until no streaks are visible.
Refrigerate the mousse for an hour.
Pipe/scoop into glasses and serve.

Drizzle sauce:
Microwave about 60ml of the spread for 30 seconds, until melted.
Stir the mixture and stand at room temperature for about 15 minutes.
Drizzle over the mousse before serving.