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| Thursday, 8 March 2007 |
| Challenge 2 |
Following on from last week's challenge this week we'll be indulging in a sweet treat! Make sure you include at least one of each of the following ingredients in your recipe this week:
- Chocolate - Any variety (Dark, Milk, Cocoa, etc)
- Eggs - Hundreds of uses
- Nuts - Hazelnuts, Almonds, Walnuts, etc
- Sugar - Castor, Brown, Raw, etc
- Fruit - From Nic's winning entry with plums last week
Labels: chocolate, eggs, fruit, nuts, sugar
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posted by Chefs on the Net @ 3:15 PM   |
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| 2 Comments: |
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Almond Meringues
(makes 24)
Ingredients required
3 egg whites
3/4 caster sugar
1 teaspoon vanilla extract
2 teaspoons instant coffee
1/2 cup almond flakes
Method
1. Beat egg whites using an electric whisk until it forms stiff peaks. (Lift mixer out, if the mixture peaks and stays firm, it is ready.)
2. Gradually add sugar, while continuing to beat. Add vanilla and coffee, beat for approx 2 minutes more.
3. Fold through almond flakes, reserving a small amount.
4. Place small spoonfuls onto a sheet of baking paper on an oven tray. Decorate the top with the reserved almonds.
5. Bake for 45mins in a pre-heated oven at 150 degrees. Turn off oven and allow meringues to sit until completely cool.
Meringues can be stored for about four days in an airtight container.
Double Choc fruit
Ingredients required
Assorted fruit, in pieces of approximately the same size.
(Appropriate fruits are strawberries, raspberries, banana slices, orange slices, cherries)
Chocolate melts, half white, half dark.
Method
1. Melt white chocolate in microwave-safe bowl on MEDIUM heat, for 20-30 seconds and stir well. The chocolate should be a smooth consistancy without being watery.
2. For fruit with stalks, simply dip into white chocolate, and place on an oven tray lined with baking paper.
If the fruit has no stalk, simply use a toothpick.
3. Once fruit is evenly coated with chocolate, refridgerate for 30 mins or until set.
4. Melt dark chocolate in the same way, and re-dip the fruit. Once again, refridgerate until set.
Serve with almond meringues as a wonderfully light dessert.
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CHOCOLATE FRANGIPANE TART WITH BANANA CREAM
TART:
100g dark chocolate, melted
1 egg, lightly beaten
3/4 cup almond meal
1/4 cup caster sugar
50g butter, melted
1 sheet puff pastry
BANANA CREAM:
300ml thickened cream
1 tbsp caster sugar
2 ripe bananas, finely mashed
METHOD:
1) Cut a round from pastry sheet and place on a greased oven tray.
2) Combine almond meal and sugar, stir in combined chocolate and butter, and egg.
4) Spread mixture over pastry sheet, leaving a 1 inch border. Roll pastry edge up and around filling.
5) Bake tart for approx 20 minutes in an oven preheated to 180°C.
6) Whip cream and sugar to soft peaks and fold in mashed bananas.
7) Serve cooled tart topped with banana cream.
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Almond Meringues
(makes 24)
Ingredients required
3 egg whites
3/4 caster sugar
1 teaspoon vanilla extract
2 teaspoons instant coffee
1/2 cup almond flakes
Method
1. Beat egg whites using an electric whisk until it forms stiff peaks. (Lift mixer out, if the mixture peaks and stays firm, it is ready.)
2. Gradually add sugar, while continuing to beat. Add vanilla and coffee, beat for approx 2 minutes more.
3. Fold through almond flakes, reserving a small amount.
4. Place small spoonfuls onto a sheet of baking paper on an oven tray. Decorate the top with the reserved almonds.
5. Bake for 45mins in a pre-heated oven at 150 degrees. Turn off oven and allow meringues to sit until completely cool.
Meringues can be stored for about four days in an airtight container.
Double Choc fruit
Ingredients required
Assorted fruit, in pieces of approximately the same size.
(Appropriate fruits are strawberries, raspberries, banana slices, orange slices, cherries)
Chocolate melts, half white, half dark.
Method
1. Melt white chocolate in microwave-safe bowl on MEDIUM heat, for 20-30 seconds and stir well. The chocolate should be a smooth consistancy without being watery.
2. For fruit with stalks, simply dip into white chocolate, and place on an oven tray lined with baking paper.
If the fruit has no stalk, simply use a toothpick.
3. Once fruit is evenly coated with chocolate, refridgerate for 30 mins or until set.
4. Melt dark chocolate in the same way, and re-dip the fruit. Once again, refridgerate until set.
Serve with almond meringues as a wonderfully light dessert.