Essential Dessert CookbookOffering handy tips and advice to help get the most out of desserts, this volume features double-page spreads on particular ingredients and recipes. |
Contents
| 9 | |
SPECIAL FEATURES | 52 |
BERRIES | 66 |
SOFT FRUIT | 84 |
SUGAR | 110 |
SWEET SAUCES | 204 |
SPICES AND HERBS | 222 |
CHOCOLATE | 236 |
CARAMEL | 246 |
FRUIT SAUCES | 266 |
PARFAITS | 274 |
Common terms and phrases
15 minutes 30 minutes almonds apples baking paper baking tray basin boil brown sugar Brush cake caramel caster sugar cheesecake chilling Total cooking chopped cinnamon cover crepes custard dark chocolate desserts dish dough edge egg whites egg yolks electric beaters flavour fold fruit g 4 oz gelatine golden golden syrup greaseproof paper heatproof bowl ice cream icing sugar inch large bowl layer lemon juice lemon rind lightly beaten litre low heat mascarpone melted butter meringue milk minutes Total cooking mixture ml/8 fl oz moderate 180°C mould oven to moderate passionfruit pastry pears plain flour plastic wrap Preheat the oven Preparation pudding ramekins raspberries refrigerate Remove ricotta sauce Sift the flour simmer slices small pan smooth soft brown sugar sprinkle stir over low strawberries sugar has dissolved surface syrup tablespoons tablespoons caster sugar tart teaspoon teaspoon vanilla essence thick unsalted butter whipped whisk zabaglione
Popular passages
Page 172 - Beat the butter and sugar with electric beaters until light and creamy. Add the eggs one at a time, beating well after each addition. Add the natural vanilla extract and beat until combined.
Page 277 - Pour the custard back into the saucepan and cook over low heat, stirring continuously until the mixture is thick enough to coat the back of a wooden spoon — do not allow the custard to boil.
Page 199 - Spoon in the pudding mixture until it is three-quarters full, then cover each ramekin with foil. Arrange the puddings in the base of a deep roasting tin. Fill the baking tin with enough boiling water to come halfway up the sides of the ramekins, and bake the puddings for 35 minutes, or until cooked. Set the ramekins aside for 5 minutes before inverting onto a plate and serving with cream.
Page 271 - Add the eggs one at a time, beating well after each addition. 3 Using a large metal spoon, fold in the combined sifted flours alternately with the milk, until smooth.
Page 115 - For the pastry, sift the flour and a pinch of salt into a large bowl and make a well.
Page 285 - Sift the flour. icing sugar and custard powder into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add enough milk to form a soft dough.
Page 127 - Grease two baking trays and line with baking paper. Using electric beaters, beat the butter and sugar until light and creamy. Add the egg and beat until well combined.
Page 284 - ... 3 tablespoons lemon juice 1 teaspoon salt SERVES 6 SOAK the dal in 500 ml (2 cups) water in a large saucepan for 2 hours. Wash the rice in a sieve under cold water until the water from the rice runs clear. Drain. HEAT the ghee in a heavy-based saucepan over low heat and fry the cumin seeds, cloves and cinnamon for a few seconds. Increase the heat to medium, add the onion, garlic and ginger and cook until they soften and begin to brown. ADD the rice and dal and toss to thoroughly...
Page 112 - Sift the flour into a large bowl and make a well in the centre. Gradually pour in the beer, whisking to make a smooth batter.