Tomorrow night Im having a wee dinner party and thought I would like to try a dessert platter. Does anyone have any good suggestions or can guide me to a site? I would like to make something quite spectacular :)
theanimal1,
Jun 28, 4:45am
French Crepes Creme Patissiere Strawberry Salad (masterchef)
ingredients
Crepes 150g plain flour Pinch salt 25g caster sugar 2 eggs 1 1/2 cups milk 40g butter, melted Extra butter, for cooking
Crème patisserie 350mls milk 1 vanilla bean, split 5 egg yolks ½ cup caster sugar 2 tsp cornflour
1. To make the crepes, sieve the flour, salt and sugar in a bowl, make a well in the centre, add the eggs and milk and whisk to create a smooth batter. Add the melted butter and whisk until smooth. Strain through a sieve into a clean bowl and refrigerate for 30 minutes. Heat a crepe pan over medium-high heat, brush with a little butter and pour enough mixture into the pan to form a thin crepe. Cook for 1-2 minutes or until golden. Turn over and cook for a further minute. Repeat with remaining crepe batter. Place crepes on a plate, separating each crepe with a piece of baking paper to prevent sticking.
2. For the crème patisserie, pour the milk into a saucepan, add the vanilla bean, place over a medium heat and bring to the boil. Remove from heat. Place the egg yolks and sugar in a bowl, whisk until rich and pale. Add cornflour and whisk until combined. Pour half of the hot milk into the egg mixture and continue to whisk until smooth. Add to the remaining milk in the saucepan and continue to whisk for 3-6 minutes over a low heat. Strain through a sieve into a clean saucepan, place over low heat and continue to cook until a thick. Cover and set aside to cool.
3. To make the strawberry salad, combine the strawberries, basil, icing sugar and lemon juice in a bowl. Cover and set aside in the fridge.
4. To serve, place a crepe on a clean flat surface. Using a palate knife spread a little crème patisserie onto crepe and roll to form a cigar shape. Place a spoonful of the strawberry salad in the centre of a plate and top with a crepe, cross with another crepe and spoon over more strawberry salad to serve.
theanimal1,
Jun 28, 4:46am
Grasshopper Pie
Don't let the name fool you, this is one delicious pie. Ingredients
* Melted butter, for greasing * 250g packet plain chocolate-flavoured biscuits * 1/2 cup desiccated coconut * 180g unsalted butter, melted, cooled * 1 cup milk * 1/2 bunch mint * few drops peppermint essence * 3 egg yolks * 1/2 cup caster sugar * 1 tsp cornflour * 1/4 cup cold water * 1 Tbsp gelatine * 1/4 cup crème de menthe * 300ml thickened cream * Extra cream, to serve (optional)
Method
1. Brush a 20cm round springform tin with melted butter and line the base with baking paper. Process biscuits in a food processor until fine crumbs form, then transfer to a large bowl. Add coconut and butter and stir until well combined. Spoon biscuit mixture into prepared tin. Use a straight-sided sturdy glass to press biscuit mixture evenly up the sides and across the base of tin. Put biscuit-lined tin in freezer for 10 minutes.
2. Combine milk and mint in a medium heavy-based pan and put over a low heat for 3-4 minutes or until small bubbles form around the edge. Remove pan from heat and stand to cool. Strain milk through a fine sieve and discard mint. Whisk egg yolks, sugar and cornflour in a bowl. Slowly add mint-infused milk to egg-yolk mixture, whisking constantly. Return custard to pan and stir, constantly, on a medium heat until it thickens. Remove from heat and cover top of custard with plastic wrap, to prevent a skin forming.
3. Pour water into a jug, sprinkle with gelatine and whisk with a fork to combine. Stand gelatine for 5 minutes, to allow it to soften and swell. Microwave gelatine mixture on HIGH/100% for
30-40 seconds or until gelatine has dissolved. Allow to cool slightly. Add gelatine mixture and crème de menthe to custard. Stir until well combined.
4. Pour custard into a large mixing bowl, cover with plastic wrap and refrigerate until mixture is cold and starts to thicken, but not set. Using an electric hand beater, beat cream until soft
peaks form. Add cream to cold custard and fold in using a large metal spoon. Spoon custard mixture into prepared biscuit shell and refrigerate pie for 2-3 hours to set. Serve Grasshopper pie with extra cream, if desired.
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