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Delissio desserts
R13
Banana coconut parfait
3 eggs, separated
1
⁄
2
cup castor sugar
4 tablespoons coconut cream
3 small bananas, peeled and chopped
1 tablespoon lime juice
1 teaspoon ground cinnamon
1 tablespoon Marsala
3 teaspoons gelatine dissolved in 3 tablespoons
hot water and cooled
1 cup thickened cream
1. Beat egg yolks and castor sugar in a mixing bowl,
until thick and creamy.
2. Place coconut cream, bananas, lime juice,
cinnamon and Marsala in blender jug.
3. Using speed 2, blend until smooth.
4. Blend cooled gelatine mixture into egg yolk
mixture, then stir in coconut mixture.
5. Place cream in a bowl and beat until soft peaks
form, then fold through banana mixture.
6. Beat egg whites until stiff peaks form, then fold
through banana mixture.
Spoon into eight individual serving glasses and
refrigerate until firm.
Apricot creams
850g canned apricots in syrup
3 teaspoons gelatine
1 cup cream, whipped
1. Drain apricots, reserving syrup.
2. Place apricots into blender jug, using speed 1,
blend until smooth.
3. Measure puree to make 1
1
⁄
4
cups. Reserve
remaining puree.
4. Sprinkle gelatine over 3 tablespoons of reserved
syrup and dissolve over hot water.
5. Set aside to cool then whisk into apricot puree.
6. Fold in whipped cream. Pour mixture into six
individual moulds. Chill until firm.
Turn out and serve with remaining puree and cream
if desired.
Better batters continued
Caramel puffs
1 teaspoon dry yeast
1
⁄
2
teaspoon castor sugar
1
1
⁄
2
cups plain flour
1 cup warm water
Oil for deep frying
2 tablespoons butter
1
⁄
2
cup golden syrup
2 tablespoons water
1. Combine yeast and sugar in a small bowl, with 2
tablespoons of the flour, stir in water.
2. Cover and set aside to stand in a warm place for
15 minutes or until mixture is frothy.
3. Place water and remaining flour into blender jug,
then add yeast mixture. Using speed 2, blend
until smooth.
4. Transfer mixture to a large bowl, cover and stand
in a warm place for about 1 hour, or until batter is
doubled in size and bubbles appear on the surface.
5. Heat oil in a large saucepan, cook dessertspoons
of mixture in hot oil until puffs and light
golden brown.
6. Drain on absorbent paper, then transfer to a
serving dish.
7. Melt butter in a saucepan, stir in golden syrup
and cook over a low heat for 3-4 minutes or until
well blended.
8. Add water and heat gently, stirring, until blended.
9. Pour over puffs and serve immediately.
Crepes with raspberry sauce
1
1
⁄
4
cups milk
2 eggs
3 teaspoons butter, melted
1 cup plain flour
RASPBERRY SAUCE
250g fresh or frozen raspberries (defrosted)
1
⁄
4
cup icing sugar
2 tablespoons Grande Marnier or orange liqueur
2 tablespoons water
1. Place milk, eggs, butter and flour into blender jug.
Using speed 2, blend until smooth.
2. Pour
1
⁄
4
cup of batter into a non-stick frying pan
and cook over a medium heat until golden brown.
3. Turn and cook for 30 seconds longer. Set aside
and keep warm.
4. Repeat with remaining mixture.
5. To make sauce, place raspberries, icing sugar,
Grande Marnier and water into blender jug.
6. Using speed 1, blend until smooth.
Spoon over crepes and serve.
R12
BR6859 BBL200 Book.qxp 27/5/05 12:20 PM Page R12