Cold weather and comfort food -puddings

As you may Have realised I do not eat many sweets but used to be a dab hand at great dessert buffets when I did a lot of catering in the 1980’s to 1990’s

Hazelnut Dacquise, Mille Feuille , Chocolate roulades, Lemon meringue pies, Trifles , Strawberry shortcakes, Pavlovas and many many more. Cakes in the form of castles, cakes which got trodden on by mistake, cakes which melted in the heat.

I wa  never really keen on cream or bavaroise but love panna cotta and baked peaches in caramel sauce , I adore raspberries and tropical fruit when ripe as I ate in Vietnam

thought this photo may cheer you up.

But I don’t often eat an apple but love them in desserts

Now with this weather my mind goes back to these puddings

 

Oven baked apples with orange Sabayon

 

Ingredients:

 

12 golden delicious apples

0,75 ltr Madiera

75 gr sugar lumps

 

Tuilledeeg:

115g flour

150g Icing sugar

3 egg white

150 gr butter

finely grated orange rind

 

Sabayon:

6 egg yolks

120 gr. sugar

3,5 dl orange juice

Grand Marnier or other orange liquor to flavour

 

almond mixture

90 g almonds

75 gr. sugar

½ egg

grated lemon rind

1 tsp lemon juice

 

Make the tuiles first or buy them !! brandy snaps are also good with this dish

Mix the ingredients for the tuiles together, leave in the fridge to become firm.

 

Smooth out in circles and bake on non stick paper at 180° C (about  5 min.).

Take out of the oven and place on  rolling pin or on a form.

 

Almond mixture

Grind the almonds finely, add the sugar, the egg, lemon rind and juice. Mix the mixture well Peel the apples and remover the centre core with an apple corer.

Fill the hole with the almond mixture

Place the apples in a oven proof deep dish pour over the Madeira and sprinkle with the sugar

Place in the oven for 30 minutes to bake (oven van 180° C.)

Check the madeira does not burn !

For the Sabayon beat the egg yolks with the orange juice and sugar over a moderate heat au bain marie add the Grand Marnier to taste, keep beating until it begins to thicken.

Pour of and keep warm

Serve the apples in a shallow bowl, pour over the sabayon and top with the biscuit

While in Vietnam we attended a cooking school Morning Glory in Hoi An

I bought there book a Taste of Vietnam and still mean to cook from it .

This was 4 years ago almost to this day February 2014

I loved our journey and the food was incredible, an  experience I would not have missed it for the world

 

Now another apple recipe

This one is a bit more difficult but delicious, we served it in our Christmas menu

 

Baked apple stack with Panttone “French toast “, caramel sauce and

vanilla and rum ice cream

 

Ingredients:

 

10 cooking apples

2 tbsp sugar

50 g butter

Make small cuts in the apple to stop it bursting during cooking.

Place in a buttered oven dish sprinkle with sugar and dot with butter.

Bake in the oven at 180 ° C until tender but not collapsed. Baste from time to time.

Remove from the oven and form into squares with the help of a spatula or form into rounds in a round form

 

Pain perdu

 

1 cup sugar

12 dl milk

4 eggs

pinch of salt

10 slices of Panattone bread/cake

50 g butter

 

Beat half of the sugar with milk, Beat the eggs with the salt. Dip the bread in the milk then in the eggs. Heat the butter with the remaining sugar in the pan. Allow to caramelize, add the bread and fry until golden brown. Place an apple on each plate. top with the pain perdu and place a scoop of the vanilla rum ice cream on top

.

Serve with a caramel sauce.

 

200 g sugar

1½ dl water

 

Slowly dissolve the sugar in the water, when dissolved bring to a slow boil until caramelized. Pour on 11/2 dl warm water and allow the caramel to dissolve again. Set aside to cool.

and here is classic with a difference

Bread and butter pudding with rosemary icecream

Ingredients:                                                                 Batter

5 crisp baking apples                                                                                6 tbsp butter

2 tbsp lemon juice                                                                                     3dl milk

Nutmeg                                                                                                            2dl light cream

200g sliced almonds                                                                                Sugar

1 loaf of old bread                                                                                      Nutmeg

6tbsp butter                                                                                                  60g sliced almonds

6tbsp sugar

1¼dl cider

Cut the apples into thick slices, remove the core and pits and squeeze over some lemon

Toast the nuts, either in a dry pan or under the grill. Turn regularly

Remove the crust from the bread and cut in slices.

Place a layer of the slices in a well buttered oven dish or casserole

Melt the butter in a large pan, add the sugar, the nuts, the lemon juice and water or cider or apple juice. Toss in the apple chunks

Layer the apple mixture with the remaining bread in alternating layers in the dish or casserole. The final layer should be bread

For the batter, beat the softened butter with the sugar, add the eggs, milk and cream

Pour over the bread, sprinkle with the remaining nuts, sugar and nutmeg

Bake in a preheated oven at 175°C for 20mins

it could take a little longer than this so test it before taking it out of the oven .

 

Ingredients rosemary ice cream

375 ml milk

Bunch of rosemary

90 g sugar

5 egg yolks

185 ml cream

 

Method:

Heat the milk with the rosemary and half the sugar until almost boiling, leave to stand

Mix the egg yolks with the remaining sugar and beat until thick and creamy

Re-boil the milk and pour over the egg mixture, whisking well. Place the bowl au bain marie and warm gradually, stirring well until it thickens. The temperature should not go above 85ºC

When the custard is at the right thickness, place the bowl in some cold water to stop the cooking process. Leave to cool, stirring from time to time. Leave in the fridge for some time, covered

Remove the rosemary from the mixture, beat the cream and add to the custard

Churn until frozen or pour the mixture into a container to a depth of 4 centimetres.  Cover with a lid and place in the deep freezer

After 1½ hours, beat the mixture and return to the freezer. Repeat this 2 more times and leave for at least 30 minutes before serving

 

I hope this helps you to feel warm and spring is on its way

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