Tag: sweet

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Passionfruit Soufflé

by Karen ClaassenLeave a Comment on Passionfruit Soufflé
Passionfruit Soufflé

about 30g butter, melted – to brush the ramekins
2 egg yolks
90g + 90g caster sugar +extra for the ramekins
5 egg whites
350-375ml of passion fruit pulp (about 25 fruits if you are using fresh)
icing sugar, for dusting

Preheat your oven to 220℃. Brush 6 x 180ml ramekins with melted butter, dust them with caster sugar (bottom and sides) and place them on a baking sheet.
Add the egg yolks and 90g caster sugar to a large mixing bowl and beat with an electric whisk for at least 5 minutes. The mixture should be pale and thick and hold a trail when the beaters are lifted.
Add the egg whites to another large bowl and whisk until soft peaks.
Gradually add the remaining 90g caster sugar, one spoonful at a time while beating.
Place a sieve over a bowl, add the 350ml passionfruit and gently stir so that the pulp and juice runs through and the seeds stay behind. Reserve the pulp/juice as well as the seeds.
Add 80ml of the pulp/juice to the egg yolk mixture and mix well.
Stir a third of the egg whites into the mixture and then gently fold in the remaining whites.
Fill the ramekins almost to the top with the soufflé mixture and run you thumb around the edge to lift the mixture away from the rim.
Place in the oven and bake for 12 minutes.
Dust the soufflés with icing sugar and serve with the pulp and some seeds mixed through.

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Baby Dutch Pancake with Citrus Curd

by Karen ClaassenLeave a Comment on Baby Dutch Pancake with Citrus Curd
Baby Dutch Pancake with Citrus Curd

45ml butter, cubed
3 eggs
180ml flour
180ml milk, warmed in the microwave for 30 seconds
15ml sugar
10ml vanilla
a pinch of salt
125ml lemon curd
125g cream cheese, room temperature
2 blood oranges, peeled and cut into segments
icing sugar for dusting

Preheat your oven to 180℃.
Add the cubed butter to a 23cm ovenproof frying pan and place it in the oven to heat up.
Add the eggs, flour, milk, sugar, vanilla and salt to a blender and blitz until smooth.
Remove the hot pan from the oven and swirl the butter around so that it covers the bottom and sides of the pan.
Pour the batter into the pan and bake in the oven for 25 minutes.
Remove the pan and stand on a cooling rack.
Add the lemon curd and cream cheese to a small bowl and mix.
Spoon the mixture onto the warm pancake and spread it out.
Scatter the orange segments over the curd and sift with icing sugar to serve.

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Turkish Rice Pudding / Sütlaç

by Karen ClaassenLeave a Comment on Turkish Rice Pudding / Sütlaç
Turkish Rice Pudding / Sütlaç

125ml uncooked rice
500ml water
1 litre + 125ml milk
250ml sugar
grated zest of 1 lemon
37,5ml cornstarch
50g pistachios nuts, finely ground

Preheat your oven to 200℃ and place 6 ramekins in an oven tray that is at least 7cm deep.
Add the rice and water to a saucepan and cook over medium heat until tender – the rice should be creamy and not dry.
Pour in the 1 litre milk and add the sugar.
Stir, bring to a boil and reduce the heat to a slow simmer.
Cook for 10 minutes.
Add the lemon zest and stir through.
Add the cornstarch to a small bowl and pour in the 125ml milk. Whisk together to make a slurry.
Now drizzle the slurry into the simmering rice mixture while stirring the whole time.
Keep stirring and allow the mixture to become thick – about 10-15 minutes.
Spoon the mixture into the ramekins and fill the oven tray with enough warm water to come halfway up the side of the ramekins.
Place the oven tray on the top shelf of your oven and bake for about 30 minutes, until golden brown on top. WATCH THE PUDDINGS AND REMOVE THEM FROM THE OVEN WHEN YOU ARE HAPPY WITH THE COLOUR – THEY BURN EASILY!
Take the ramekins from the tray, allow them to cool and then refrigerate them for 1 hour.
Sprinkle the ground pistachio over the rice puddings and serve.

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Pistachio, Date and Honey Cake

by Karen ClaassenLeave a Comment on Pistachio, Date and Honey Cake
Pistachio, Date and Honey Cake

175g butter, cubed
100g brown sugar
30ml + 15ml honey
2 eggs
225g self-raising flour
2,5ml ground cinnamon
2 ripe bananas
100g stoned dates
50g pistachio nuts, roughly chopped

Preheat your oven to 160℃ and line a medium loaf tin with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together.
Add the honey with the mixer running and then add the eggs one at a time.
Scrape the mixture down and mix for another minute.
Mix the flour and ground cinnamon and add a tablespoon of flour to the mixture while mixing. Continue adding flour until you have none left.
Mash the bananas and cut the dates into small pieces with scissors.
Add the fruit to the the batter and mix for 2 minutes.
Spoon the batter in to the prepared loaf tin and level out the top.
Scatter the pistachios over and bake in the oven for 1 hour 10 minutes – check the loaf with a skewer to see if its done.
Allow the cake to cool for 15 minutes before lifting it out of the baking tin.
Drizzle the remaining 15ml honey over the warm cake and allow to cool.
Slice into thick slices and serve along a cup of Turkish coffee.


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Turkish Delight Ice-Cream Terrine

by Karen ClaassenLeave a Comment on Turkish Delight Ice-Cream Terrine
Turkish Delight Ice-Cream Terrine

800g fresh ricotta cheese
165g caster sugar
300ml whipping cream
125g pistachio nuts
200g Turkish delight, cut into 1cm cubes
30ml rose water

Line a small 1 litre loaf pan with plastic wrap, leaving an overhang on the sides.
Add the ricotta and caster sugar to a large mixing bowl and beat together with an electric whisk until smooth. Set aside.
Spoon the cream into a bowl and whisk to soft peaks.
Spoon the cream into the ricotta mixture and fold through.
Scatter the pistachio, Turkish delight and rosewater over and fold through until evenly distributed.
Spoon the mixture into the lined loaf tin and cover with the overhanging plastic wrap.
Freeze the terrine for 7-8 hours.
Unwrap the top of the terrine and invert it on to a serving plate.
Slice to serve.

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Baklava Loaf

by Karen ClaassenLeave a Comment on Baklava Loaf
Baklava Loaf

80ml blanched almonds
80ml blanched walnuts
30ml brown sugar
7,5ml ground cinnamon
750ml self-raising flour
80g butter, cubed
300ml milk
1 egg, lightly beaten

Honey Syrup:
190ml sugar
60ml honey
125ml water

Preheat your oven to 180℃ and line a 10cm x 21cm loaf pan with baking paper.
Add the almonds and walnuts to the bowl of a food processor and process until finely chopped.
Spoon the nuts into a bowl and add the brown sugar and cinnamon.
Mix through and then spoon 2 tablespoons of the mixture into a small bowl. Set both bowls aside.
Sift the flour in to a mixing bowl and add the butter.
Rub the butter and flour together with your fingertips until it resembles breadcrumbs.
Make a well in the centre and add the 250ml of milk.
Mix with a flat-bladed knife until it forms a soft dough – add a few drops of milk at a time if the mixture needs more liquid.
Flour a work surface and place the dough on it. Gently knead the dough until it JUST comes together.
Now place the dough between two sheets of baking paper and roll to a 20cm x 35cm rectangle.
Brush the surface with the egg and scatter over the nuts.
Start from a short end and roll up like a Swiss roll.
Place in the loaf tin and bake for 1 hour.
Stand in the pan for 10 minute, remove from the baking tin and place on a cooling rack to cool.

For the syrup:
Add all the ingredients to a saucepan over medium-high heat.
Cook the mixture for 5 minutes while stirring.
Now boil it without stirring for another 5 minutes and take it from the heat.
Pierce the top of the warm loaf with a skewer and drizzle half the syrup over.
Sprinkle the reserved two tablespoons nut mixture over the cake and stand for another 10 minutes.
Serve the Baklava Loaf sliced with the remaining syrup.

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Easy Turkish Delight

by Karen ClaassenLeave a Comment on Easy Turkish Delight
Easy Turkish Delight

It is best not to attempt making Turkish delight when rainy – the moisture in the air prevents the sweets from setting properly.

50ml water
45ml powdered gelatine
300ml water
100ml red grape juice, store bought
450g sugar
1ml citric acid (you will find it in the baking isle)
5ml rose water
50ml cornstarch
25ml icing sugar

Line a 28cm x 18cm container with plastic wrap. Leave an overhang of the plastic so that you can lift the Turkish delight out of the tin once it has set. (2 x 14cmx9cm Tupperware containers also work well)
Pour the 50ml water in to a small heatproof bowl and sprinkle the gelatine on top. Set aside for 5 minutes.
Pour the 300ml water and grape juice in to a small saucepan and set it over medium-high heat.
Add the sugar and citric acid and stir the mixture until the sugar is completely dissolved.
Bring it to a boil, turn the heat down to a simmer and cook for 20 minutes.
Melt the gelatine by placing it in the microwave for 5 second bursts at a time – it should be liquid.
Remove the grape juice mixture from the heat and drizzle in the melted gelatine . Mix well and set aside until the mixture is at room temperature.
Add the rose water, mix through and pour in to the prepared container.
Refrigerate for 8 hours.

Lift the Turkish delight from its container, pull off the plastic wrap and slice into even-sized squares.
Sift the cornstarch and icing sugar together and roll the Turkish delight in it.
Place it on a pretty serving dish and be the star of the show!!

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Raspberry Cups

by Karen ClaassenLeave a Comment on Raspberry Cups
Raspberry Cups

12 shortbread biscuits
250ml cream
5ml rose water
12 squares of Turkish delight, chopped into small pieces
1 punnet fresh raspberries
a small bunch of mint leaves, finely chopped
icing sugar

Line up 6 small glasses.
Crush the shortbread biscuits roughly and place in a bowl.
Pour the cream in to a mixing bowl and add the rose water.
Whisk until medium-stiff peaks.
Spoon some of the biscuit into the glasses and add 2 spoonful of cream.
Top with a few raspberries and scatter some of the chopped Turkish delight and mint leaves over.
Repeat the layers once more.
Sift the icing sugar over the cups to serve.

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Pomegranate Mille-Feuille

by Karen ClaassenLeave a Comment on Pomegranate Mille-Feuille
Pomegranate Mille-Feuille

1 x 375g puff pastry
45ml pomegranate seeds + extra to scatter over
125ml + 30ml icing sugar, sifted
250ml whipping cream
110g mascarpone
10ml rosewater

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Lightly dust a work surface with flour and unroll the pastry.
Cut into 16 rectangles, place on the baking sheet and prick the surface with a fork.
Lay another sheet of baking paper over the pastry and place another baking tray on top.
Bake for 35 minutes.
Remove from the oven and cool on a cooling rack.
Add the pomegranate seeds to a small bowl and muddle it with the back of a wooden spoon. Pour through a small sieve and reserve the juice.
Add the 125ml icing sugar to the pomegranate juice and mix to a thick paste. If you need more liquid, add a few drops of water.
Spoon the paste over 5 of the pastry rectangles and set aside.
Add the cream to the bowl of a stand mixer fitted with the whisk attachment and whisk to soft peaks.
Add the mascarpone, rosewater and 30ml icing sugar and whisk to stiff peaks.
Place 5 pastry rectangles on a serving platter.
Spread half the mascarpone mixture onto the pastry, place another piece of pastry on top and add the rest of the mascarpone on top.
Now place the pastry with the icing sugar on top of each mille-feuille and scatter over some pomegranate seeds.


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Rose-Meringue Discs

by Karen ClaassenLeave a Comment on Rose-Meringue Discs
Rose-Meringue Discs

3 egg whites
190ml caster sugar
7,5ml rose water
rose petals

Preheat your oven to 120℃ and line two baking sheets with baking paper.
Trace circles with an 8cm diameter on the baking paper and then flip the baking paper over on the tray.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment.
Whisk the whites to soft peaks.
Turn the mixer to high and start adding the sugar one tablespoon at a time and waiting for the sugar to be incorporated before adding the next spoonful.
Whisk for 5 minutes or until you have a very stiff, glossy mixture.
Drizzle over the rose water and fold in with a spatula.
Spoon the meringue mixture into a piping bag fitted with a 5mm nozzle.
Pipe the meringue on the inside perimeter of each circle.
Now spread the meringue from the outside of the circle to its centre, forming an even disc.
Bake in the oven for 1 hour 15 minutes. Turn off the oven but do not open the door for another hour.
Carefully remove the discs from the baking paper.
Wet your finger, touch a rose petal and then stick the petal on the disc.
Serve the meringue discs with a cup of mint tea or use as a decoration for a dessert.