Author Archives: Sally Park



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Sally Park

Consumer, creator and photographer of food who loves to travel (and scuba dive!)

in Desserts, Recipes

Raspberry and meringue ice cream puddings

Ingredients 1L vanilla icecream 10g packet meringues 300g fresh or frozen raspberries 1tbs icing sugar Directions Line 8 moulds with glad wrap and place on baking tray. Place ice cream in large bowl. Use a wooden spoon to fold in 200g raspberries and meringues. Spoon into moulds. Cover with wrap and place in freezer. Turn out puddings and serve with extra raspberries.

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13 Jan 2006
in Desserts, Recipes

Toblerone Cheesecake

Ingredients 1 cup plain chocolate biscuit crumbs 1/3 cup butter, melted 500g cream cheese 1/2 cup caster sugar 200g Toblerone chocolate, melted 1/2 cup thickened cream Directions Mix biscuit crumbs and butter, press into the base of a lightly greased 22cm springform pan. Chill. Beat the cream cheese with an electric mixer until smooth. Add sugar, melted Toblerone chocolate and cream and beat until well combined. Pour onto crumb base and refridgerate for 2-3 hours until set. Serve topped with Toblerone shavings.

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11 Jan 2006
in Desserts, Recipes

White and dark chocolate roulade

Ingredients 175g quality dark chocolate 5 egg yolks 175g caster sugar 2 tbs brandy 5 egg whites Filling 110g quality white chocolate 200ml cream (whipped) Directions Line a sponge roll tin (30x30x2cm) with baking paper. Brush with a little melted butter. Melt chocolate over double boiler and allow to cool. Whisk egg yolks and sugar until thick and pale. Add brandy and fold in melted chocolate. Whisk egg whites to soft peaks and fold through chocolate mixture. Spread micture evenly into tin and bake for 12-14 minutes at 180C. Remove from oven, cover with a clean cloth and allow to...

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09 Jan 2006
in Desserts, Recipes

Soft centered chocolate puddings

Ingredients Puddings Melted butter to grease 200g rich dark cooking chocolate (Nestle Plaistowe brand) 200g butter, chopped 2 tsp instant coffee powder 1 tsp hot water 4 eggs 4 egg yolks 1/2 firmly packed brown sugar 1 tbs creme de cacao liquer 1/4 cup plain flour double cream, bought honeycomb to serve Chocolate sauce 200g rich dark cooking chocoate 1 cup thin cream Directions Preheat oven to 180 degrees. Brush 8 1 cup capacity metal dariole moulds with melted butter to grease. Place on a baking tray. Place the chocolate and butter in a saucepan over low heat. Cook, stirring...

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06 Jan 2006
in Desserts, Recipes

Chocolate and hazlenut souffles

Ingredients Melted butter to grease 1 tbs plain flour 1/4 cup milk 50g good quality dark cooking chocolate 1 1/2 tbs Frangelico hazelnut liquer 3 eggs, separated 1 1/2 cups caster sugar Directions Preheat oven to 200 degrees. Brush four 1/2 cup ramekinds with melted butter and then dust with sugar. Place a baking tray in the oven. Melt butter in saucepan until foaming. Add flour and cook for 1-2 minutes. Remove from heat. Gradually pour in half the milk, whisking until smooth. Gradually add remaining milk. Place saucepan over medium heat and bring to boil, stirring constantly for 2...

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04 Jan 2006
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