SORBET PARFAIT-SERVES 4
INGREDIENTS
1 pint any flavor sorbet, slightly softened
3/4 cup sweet granola
1/2 cup whipping cream
2 Tablespoon powdered sugar
Preparation:
In 4 parfait glasses, layer the sorbet and the granola. Refreeze it until firm. When ready to serve, beat the whipped cream and powdered sugar together until stiff, and dollop a bit on each parfait.
RASPBERRY FOOL
INGREDIENTS
1 pound Fresh Raspberries
1 whole Lime, Zested And Juiced
½ cups Sugar
1 cup Heavy Cream
1 cup Plain Greek Yogurt
METHOD
First place the raspberries in a bowl and mash with a fork. Add in the lime juice and zest, stir to combine. Stir in the sugar. Let it stand for 5-10 minutes until the sugar dissolves. Now at this point you could put the mixture in a fine mesh strainer to get rid of the seeds. I didn’t and it was fine but if you don’t like the seeds, strain it.....I will next time...
Next, in a large cold bowl, whip the cream until soft peaks form. Gently fold in the yogurt. Stir in the raspberry mixture gently, that way you won’t lose too much of the air from the whipped cream. Divide the mixture into small dessert bowls and stash in the fridge for a couple of hours.
CREME CARAMEL
INGREDIENTS
1 1/4 cups caster sugar
300 ml thickened cream
1 1/2 cups milk
1 teaspoon vanilla extract
6 eggs
A FOUR STEPS PROCEDURE
Preheat oven to 170°C/150°C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set aside to set.
Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.
Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between dishes.
Place dishes in a large baking dish (see tip). Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto 1cm-deep plates. Serve.
INGREDIENTS
1 pint any flavor sorbet, slightly softened
3/4 cup sweet granola
1/2 cup whipping cream
2 Tablespoon powdered sugar
Preparation:
In 4 parfait glasses, layer the sorbet and the granola. Refreeze it until firm. When ready to serve, beat the whipped cream and powdered sugar together until stiff, and dollop a bit on each parfait.
RASPBERRY FOOL
INGREDIENTS
1 pound Fresh Raspberries
1 whole Lime, Zested And Juiced
½ cups Sugar
1 cup Heavy Cream
1 cup Plain Greek Yogurt
METHOD
First place the raspberries in a bowl and mash with a fork. Add in the lime juice and zest, stir to combine. Stir in the sugar. Let it stand for 5-10 minutes until the sugar dissolves. Now at this point you could put the mixture in a fine mesh strainer to get rid of the seeds. I didn’t and it was fine but if you don’t like the seeds, strain it.....I will next time...
Next, in a large cold bowl, whip the cream until soft peaks form. Gently fold in the yogurt. Stir in the raspberry mixture gently, that way you won’t lose too much of the air from the whipped cream. Divide the mixture into small dessert bowls and stash in the fridge for a couple of hours.
CREME CARAMEL
INGREDIENTS
1 1/4 cups caster sugar
300 ml thickened cream
1 1/2 cups milk
1 teaspoon vanilla extract
6 eggs
A FOUR STEPS PROCEDURE
Preheat oven to 170°C/150°C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set aside to set.
Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.
Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between dishes.
Place dishes in a large baking dish (see tip). Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto 1cm-deep plates. Serve.
