ü 89 CATERING DESSERTS
TO CHOOSE FROM.3CATERING DESSERTS RECIPES THAT I WOULD LIKE TO SHARE
ü CATERING DESSERTS
ü CHOCOLATE HONEYCOMB
MOUSSE-SERVES 4
1/2 cup thickened cream
250 grams of milk chocolate, finely chopped
1/4 cup powdered sugar
2 teaspoons gelatine
1/2 cup water
2 x 35g chocolate coated honeycomb bars, chopped
COOKING METHOD
1/2 cup thickened cream
250 grams of milk chocolate, finely chopped
1/4 cup powdered sugar
2 teaspoons gelatine
1/2 cup water
2 x 35g chocolate coated honeycomb bars, chopped
COOKING METHOD
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1. Heat the cream gently in a small pan
2. Add the milk chocolate. Take off the heat and stir until it the chocolate melts completely.
3. Pour the melted mixture in a mixing bowl. Set aside to cool.
4. Mix sugar, gelatine and water in a small pan. Stir until the sugar dissolves
5. Turn up the heat and boil. Take off the heat and pour into mixing bowl.
6. Beat on medium speed 10 minutes until the mixture turns thick and fluffy
7. Gently mix in the chocolate using spoon.
8. Put in the mousse in the fridge for about 1 hour. Sprinkle honeycomb over and serve.
1. Heat the cream gently in a small pan
2. Add the milk chocolate. Take off the heat and stir until it the chocolate melts completely.
3. Pour the melted mixture in a mixing bowl. Set aside to cool.
4. Mix sugar, gelatine and water in a small pan. Stir until the sugar dissolves
5. Turn up the heat and boil. Take off the heat and pour into mixing bowl.
6. Beat on medium speed 10 minutes until the mixture turns thick and fluffy
7. Gently mix in the chocolate using spoon.
8. Put in the mousse in the fridge for about 1 hour. Sprinkle honeycomb over and serve.
ü Warm Brownie Pudding
Cake
¾ cup flour
¾ cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
a pinch of salt
1/3 cup unsweetened cocoa powder
½ cup milk
3 ½ tbsp butter, melted
½ tsp vanilla extract
¼ cup unsweetened cocoa powder
½ cup firmly packed brown sugar
1 1/3 cup boiling water
COOKING METHOD
Preheat the oven to 350F
Spray a 9 x 9 baking dish )
Combine the flour, sugar, baking powder, baking soda, salt and 1/3 cup cocoa powder together in a bowl.
In another bowl, combine the milk, butter and vanilla extract together. Stir the wet ingredients into dry ingredients just until blended - spoon evenly into prepared pan. Combine the brown sugar and remaining 1/4 cup of cocoa powder in a small bowl – and sprinkle evenly over the batter. Pour boiling water evenly over entire mixture – do NOT stir.
Bake for 35 to 38 minutes or until toothpick inserted in centre comes out clean.
Cool for 10 minutes. Serve
¾ cup flour
¾ cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
a pinch of salt
1/3 cup unsweetened cocoa powder
½ cup milk
3 ½ tbsp butter, melted
½ tsp vanilla extract
¼ cup unsweetened cocoa powder
½ cup firmly packed brown sugar
1 1/3 cup boiling water
COOKING METHOD
Preheat the oven to 350F
Spray a 9 x 9 baking dish )
Combine the flour, sugar, baking powder, baking soda, salt and 1/3 cup cocoa powder together in a bowl.
In another bowl, combine the milk, butter and vanilla extract together. Stir the wet ingredients into dry ingredients just until blended - spoon evenly into prepared pan. Combine the brown sugar and remaining 1/4 cup of cocoa powder in a small bowl – and sprinkle evenly over the batter. Pour boiling water evenly over entire mixture – do NOT stir.
Bake for 35 to 38 minutes or until toothpick inserted in centre comes out clean.
Cool for 10 minutes. Serve
ü CHERRY COBBLER
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2 cups canned drained red pitted cherries, reserve the juice
1 tablespoon cornstarch
1/2 cup white granulated sugar
1/4 teaspoon salt
1/2 cup reserved cherry juice
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup shortening
1/4 cup chopped nuts, optional
1/3 cup milk
granulated sugar , optional
COOKING METHOD
2 cups canned drained red pitted cherries, reserve the juice
1 tablespoon cornstarch
1/2 cup white granulated sugar
1/4 teaspoon salt
1/2 cup reserved cherry juice
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup shortening
1/4 cup chopped nuts, optional
1/3 cup milk
granulated sugar , optional
COOKING METHOD
ü Place the cherries in a buttered 8-inch square baking
dish. Sprinkle with cornstarch. Combine the 1/2 cup granulated sugar, 1/4
teaspoon salt, and reserved cherry juice; pour over cherries. Let cherries
stand while making topping.
FOR MAKING THE COBBLER TOPPING.
In a bowl Sift together the flour, baking powder, 1/2 teaspoon salt, and 1/4 cup granulated sugar. Cut in the shortening until mixture resembles a meal and blend well. Add in milk, stirring with a fork until a soft mixture is formed. Spoon the mixture evenly over cherries. sprinkle top with granulated sugar . Bake in a preheated 350° oven for 30 to 40 minutes, until topping browned and fruit is bubbly
serve with vanilla ice cream
FOR MAKING THE COBBLER TOPPING.
In a bowl Sift together the flour, baking powder, 1/2 teaspoon salt, and 1/4 cup granulated sugar. Cut in the shortening until mixture resembles a meal and blend well. Add in milk, stirring with a fork until a soft mixture is formed. Spoon the mixture evenly over cherries. sprinkle top with granulated sugar . Bake in a preheated 350° oven for 30 to 40 minutes, until topping browned and fruit is bubbly
serve with vanilla ice cream
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