Looking over the web, versions of this recipe have a bad press. Just get lots of air into it and you should be fine. These are obviousy great hot, but when cold it goes to a kind of egg custard which is also very nice. I made some of the mixture intoa big puddding and the rest in to little puddings in ramakins. I adpated the recipe from the bbc website.
Ingredients
1 orange
2 lemons
100g/3½oz unsalted butter, softened, plus extra for greasing
200g/6oz vanilla sugar or plain caster sugar
4 medium free-range eggs, separated
75g/3oz plain flour
500ml/17fl oz milk
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Butter a 2 litre/3½ pint shallow ovenproof dish.
3. Grate the zest from one of the lemons and the orange, then squeeze the juice of all three.
4. Cream the butter with the sugar and lemon and orange zest. Beat in the egg yolks one by one. Do not panic if the mixture curdles.
5. Next beat in the flour a spoonful at a time, alternating with slurps of milk and orange and lemon juice.
6. Once that is all in, whisk the egg whites until they form stiff peaks, and fold lightly into the batter.
7. Pour the mixture into the baking dish, then stand the dish in a roasting tin.
8. Pour enough boiling water around the dish to come about halfway up the sides.
9. Bake in the oven for 40-45 minutes until the pudding is golden brown.
10. Serve hot or warm, with or without cream.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Tuesday, April 15, 2008
Saturday, September 01, 2007
Curd Cheesecake
Cheap curd cheese in waitrose and memories of my polish friend's mother's cheesecake inspired me to make this recipe. I found the recipe on http://nami-nami.blogspot.com/2006/05/cheesecake-with-curd-cheese-and-lots.html . If you only have one set of beaters for your hand whisk, beat the egg whites first off, its a real job to clean the cheese mixture off the beaters, and for beating egg whites, they need to be really squeaky clean. The end result was really tasty - but not the same as the one I remember - the quest continues....!
150 grams butter, softened
175 grams caster sugar
2 to 3 juicy lemons (depending on your taste), juiced and zested
3 medium eggs
250 grams low-fat milk curd cheese or ricotta
125 grams plain flour
2 tsp baking powder
Cream the soft butter with caster sugar until pale and fluffy. Add egg yolks, one at a time, whisking thoroughly each time.Mix in lemon juice, grated zest and curd cheese. Sift in flour and baking powder and mix the dough until combined.Whisk the egg whites until soft peaks form, then fold into the dough, little by little.Pour the dough into a buttered and floured 20 cm cake tin.Bake in the middle of 180C oven for 40-50 minutes, until the cake has risen and is lovely golden brown.Let it cool for an hour in the tin before cutting into pieces and serving.
150 grams butter, softened
175 grams caster sugar
2 to 3 juicy lemons (depending on your taste), juiced and zested
3 medium eggs
250 grams low-fat milk curd cheese or ricotta
125 grams plain flour
2 tsp baking powder
Cream the soft butter with caster sugar until pale and fluffy. Add egg yolks, one at a time, whisking thoroughly each time.Mix in lemon juice, grated zest and curd cheese. Sift in flour and baking powder and mix the dough until combined.Whisk the egg whites until soft peaks form, then fold into the dough, little by little.Pour the dough into a buttered and floured 20 cm cake tin.Bake in the middle of 180C oven for 40-50 minutes, until the cake has risen and is lovely golden brown.Let it cool for an hour in the tin before cutting into pieces and serving.
Thursday, March 29, 2007
Mascarpone Lemon Mousse
This is very light and fluffy, I try to have a standby pot of mascarpone in the fridge. It is very quick and easy.
8oz/250g Mascarpone cheese
1/3 cup caster sugar + 1/8 cup caster sugar for the egg whites
2 lemons
2 eggs, separated
serves 4
1. Beat the egg yolks with the sugar until pale.
2. Beat in the mascarpone cheese, the lemon juice and the lemon zest from one of the lemons until smooth.
3. In a clean bowl, with a clean whisk, whip the egg whites until soft peaks form.
4. Add the 1/8 cup of sugar into the whites and continue beating until stiff peaks form.
5. Gently fold the whites into the mascarpone/lemon mixture until no streaks remain.
6. Divide among 4 ramekins and refrigerate at least 3 hours or overnight.
8oz/250g Mascarpone cheese
1/3 cup caster sugar + 1/8 cup caster sugar for the egg whites
2 lemons
2 eggs, separated
serves 4
1. Beat the egg yolks with the sugar until pale.
2. Beat in the mascarpone cheese, the lemon juice and the lemon zest from one of the lemons until smooth.
3. In a clean bowl, with a clean whisk, whip the egg whites until soft peaks form.
4. Add the 1/8 cup of sugar into the whites and continue beating until stiff peaks form.
5. Gently fold the whites into the mascarpone/lemon mixture until no streaks remain.
6. Divide among 4 ramekins and refrigerate at least 3 hours or overnight.
Monday, November 20, 2006
Pear Tarte Tatin
I made this for the inlaws on Saturday night... It was fantastic. You will need a dish you can move from hob to oven. I have a le creuset tatin 10" dish...
Sweet shortcrust pastry
200g (7oz) plain flour
Pinch salt
125g (4 1/2oz) butter
50g (2oz) caster sugar
1 egg yolk
Tablespoon cold water
3 large pears
about 2oz Butter
3 heaped tbsp soft brown sugar
cinnamon
Make the pastry by sifting the flour and salt into a bowl. Add the butter, cut into small pieces and rub in with fingertips til it resembles breadcrumbs. Add the sugar, mix in and add the egg yolk and enough cold water to make a stiff dough.
Melt the butter in the bottom of the pan and add the sugar. Heat gently and allow the sugar to melt. Peel, core and cut the pears into quarters and lay across the bottom of the pan and sprinkle the cinnamon over. The pears don't need to cook at this point as they are soft enough to cook in the oven, and you don't want them too mushy. Roll the pastry out into a circle that is slightly bigger than the pan, to cover the pears. Lay it over the top and allow the edges to turn up the side of the pan. Be careful, the pan will still be hot. Put into a hot oven 200°C/390°F/gas 6 for about half an hour, or until the pastry is golden. Serve warm with crean or ice cream. Even better the next day for breakfast ;-)
Sweet shortcrust pastry
200g (7oz) plain flour
Pinch salt
125g (4 1/2oz) butter
50g (2oz) caster sugar
1 egg yolk
Tablespoon cold water
3 large pears
about 2oz Butter
3 heaped tbsp soft brown sugar
cinnamon
Make the pastry by sifting the flour and salt into a bowl. Add the butter, cut into small pieces and rub in with fingertips til it resembles breadcrumbs. Add the sugar, mix in and add the egg yolk and enough cold water to make a stiff dough.
Melt the butter in the bottom of the pan and add the sugar. Heat gently and allow the sugar to melt. Peel, core and cut the pears into quarters and lay across the bottom of the pan and sprinkle the cinnamon over. The pears don't need to cook at this point as they are soft enough to cook in the oven, and you don't want them too mushy. Roll the pastry out into a circle that is slightly bigger than the pan, to cover the pears. Lay it over the top and allow the edges to turn up the side of the pan. Be careful, the pan will still be hot. Put into a hot oven 200°C/390°F/gas 6 for about half an hour, or until the pastry is golden. Serve warm with crean or ice cream. Even better the next day for breakfast ;-)
Sunday, November 05, 2006
Apple Caramel Sponge
I had some cooking apples to use up and couldn’t face another crumble…
You will need
A 10 inch flan dish or tatin dish. I use a le creuset tatin dish
1 large cooking apple or 2 medium size
½ jar dulce de leche or condensed milk caramel
2 large eggs
4oz (125g) self raising flour
4oz (125g) sugar and a little extra for stewing the apples
4oz (125g) butter
Vanilla extract
1. Peel, core and cut up in to chunks the apples and stew in a saucepan on a low heat with sugar to taste until they are soften but still holding their shape.
2. While the apple is stewing, make up the sponge mixture with the eggs, flour, sugar and butter, mixing them together until a smooth mixture is formed.
3. Grease the flan dish.
4. Spread the apple chunks over the bottom of the dish evenly. Don’t worry if there are gaps.
5. In the gaps, pur spoonfuls of the caramel or dulce de leche, so there is some in every slice
6. Pour the sponge mixture over the top evenly.
7. Bake in the over at 180C for 15-20 minutes until the the top is golden and the sponge is cooked all the way through ( check with a skewer, it should come out clean).
8. Serve with ice-cream or cream…
You will need
A 10 inch flan dish or tatin dish. I use a le creuset tatin dish
1 large cooking apple or 2 medium size
½ jar dulce de leche or condensed milk caramel
2 large eggs
4oz (125g) self raising flour
4oz (125g) sugar and a little extra for stewing the apples
4oz (125g) butter
Vanilla extract
1. Peel, core and cut up in to chunks the apples and stew in a saucepan on a low heat with sugar to taste until they are soften but still holding their shape.
2. While the apple is stewing, make up the sponge mixture with the eggs, flour, sugar and butter, mixing them together until a smooth mixture is formed.
3. Grease the flan dish.
4. Spread the apple chunks over the bottom of the dish evenly. Don’t worry if there are gaps.
5. In the gaps, pur spoonfuls of the caramel or dulce de leche, so there is some in every slice
6. Pour the sponge mixture over the top evenly.
7. Bake in the over at 180C for 15-20 minutes until the the top is golden and the sponge is cooked all the way through ( check with a skewer, it should come out clean).
8. Serve with ice-cream or cream…
Tuesday, October 10, 2006
Lemon Cheesecake
This is a great one to make with toddlers - my sister in law gave me the recipe.
200g digestive biscuits
55g butter
250g mascarpone cheese
175ml tin condensed milk
2 juicy lemons
fresh fruits or grated chocolate to decorate
20cm shallow loose bottomed tin
Put biscuits in to a plastic bag and bash them with a rolling pin until they look like breadcrumbs
Tip into mixing bowl
Melt butter in a smalll suacepan and pour over the biscuit crumbs and mix
Press evenly in to the tin and leave to rest in the fridge for 1hr
Put the mascarpone and condensed milk into a large bowl. Carefully grate the lemon skin and add the zest then squeeze in the juice as well.
Beat everything together until the mixture is smooth then spread it over the biscuit base and chill in fridge for at least an hour. Decorate just before serving.
200g digestive biscuits
55g butter
250g mascarpone cheese
175ml tin condensed milk
2 juicy lemons
fresh fruits or grated chocolate to decorate
20cm shallow loose bottomed tin
Put biscuits in to a plastic bag and bash them with a rolling pin until they look like breadcrumbs
Tip into mixing bowl
Melt butter in a smalll suacepan and pour over the biscuit crumbs and mix
Press evenly in to the tin and leave to rest in the fridge for 1hr
Put the mascarpone and condensed milk into a large bowl. Carefully grate the lemon skin and add the zest then squeeze in the juice as well.
Beat everything together until the mixture is smooth then spread it over the biscuit base and chill in fridge for at least an hour. Decorate just before serving.
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