www.finediningindian.com Some Fantastic Dessert Recipe collectionsCovering few famous cakes, mousse and so on enjoy
www.finediningindian.com CHRISTMAS CAKE RECIPESCAKES:CHOCOLATE DECADENCE YULE LOG2/3 cup all-purpose flour 1/2 teaspoon baking powder1/2 teaspoon salt 5 eggs2 (1 ounce) squares unsweetened chocolate 3/4 cup white sugar2 tablespoons water 2 tablespoons white sugar2 tablespoons coffee-flavored liqueur 1/4 teaspoon baking sodaconfectioners sugar for dusting4 (1 ounce) squares semisweet baking chocolate 3 cups confectioners sugar1 (8 ounce) package cream cheese, softened 1/2 teaspoon vanilla extract1 tablespoon coffee flavored liqueurPreheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan andline with baking paper. Sift flour with baking powder & salt & set aside. In a large mixing bowl,beat the eggs on high for several minutes until they are very pale & fluffy. Gradually add in thesugar, beating until very thick. Gently, but thoroughly, fold in the flour mixture. Melt the chocolatein a saucepan over low heat. In a bowl, combine the 2 tablespoons of water with the 2tablespoons coffee liqueur & the remaining 2 tbsp. sugar & the baking soda, then gradually stirinto the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer ofconfectioners sugar over a cloth napkin or tea towel (do not use Terry -cloth). Flip the cake out ofits pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away bakingpaper. Lightly dust top of cake with confectioner’s sugar, then trim away crisp edges. Starting withone of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, & coolthoroughly on a rack. For the Filling and Frosting: In a small saucepan over low heat, melt thechocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the creamcheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffeeliqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenlyover the surface. Roll the cake back up. Arrange cake roll on serving tray, then frost generously,swiping with an icing spatula to form the long bark line design. Swipe ends of cake in a circularmotion to simulate the tree-rings of a cut log. Decorate log with holly leaves & berries,mushrooms & snow.
www.finediningindian.comENGLISH WALNUT DATE CAKE2 pounds dates, pitted and chopped 1 cup white sugar2 pounds walnuts, coarsely chopped 1 tablespoon baking powder1 1/4 cups all-purpose flour 4 egg yolks4 egg whitesPreheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch tube pan. In a largebowl, combine dates, walnuts, sugar, baking powder & flour. Stir in egg yolks. In a glass or metalmixing bowl, beat egg whites until stiff peaks form. Fold the whites into the fruit/nut mixture untilno streaks remain. Spoon into prepared pan. Bake in the preheated oven for 90 mins. Let cool inpan for 10 minutes, then turn onto wire rack & cool completely.PEPPERMINT CHIFFON CAKE2 1/2 cups cake flour 1 1/2 cups white sugar3 teaspoons baking powder 1 teaspoon salt1/2 cup vegetable oil 7 eggs1/2 teaspoon cream of tartar 1/2 cup water1 1/2 teaspoons peppermint extract 1/2 teaspoon vanilla extractPreheat oven to 325 degrees F (165 degrees C). 15 drops red food coloringSeparate the eggs. Sift the cake flour, sugar, baking powder and salt into a large bowl. Make awell in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beatwith mixer on low for 1 minute. Beat egg whites with cream of tarter until stiff peaks form. Gentlyfold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with thefood coloring. Alternate large spoonfuls of red and plain batter into an ungreased tube or bundtpan. Run a knife or spatula through the batter to make a swirled effec t. Bake at 325 degrees F(165 degrees C) for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake for anadditional 15 minutes or until done. Let cake cool in pan on rack. Once cool remove from pan andfrost, if desired.ORANGE PUMPKIN LOAF1 large orange 1/3 cup butter, softened1 1/3 cups white sugar 2 eggs1 cup canned pumpkin 1/3 cup water2 cups all-purpose flour 1 teaspoon baking soda1/2 teaspoon baking powder 3/4 teaspoon salt1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves1/2 cup chopped walnuts 1/2 cup chopped raisinsPreheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Cut orange intowedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finelychopped; set aside. In a large bowl, cream butter and sugar until smooth. Beat in the eggs one ata time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda,baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts andraisins. Spoon into the prepared loaf pan. Bake for 1 hour in the preheated oven, or until atoothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan,and cool on a wire rack.EGGNOG CHEESECAKE1 cup graham cracker crumbs 2 tbsp white sugar 3 tbsp melted butter3 (8 ounce) packages cream cheese, softened 1 cup white sugar3 tablespoons all-purpose flour 3/4 cup eggnog2 tablespoons rum 2 eggs 1 pinch ground nutmegPreheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham crackercrumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.Bake in preheated oven for 10 minutes. Place on a wire rack to c ool. Preheat oven to 425degrees F (220 degrees C). In a food processor combine cream cheese, 1 cup sugar, flour and
www.finediningindian.comeggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 minutes, or untilcenter of cake is barely firm to the touch. Remove from the oven and immediately loosen cakefrom rim. Let cake cool completely before removing the rim.FAVORITE OLD FASHIONED GINGERBREAD1/2 cup white sugar 1/2 cup butter1 cup molasses 1 egg2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda1 teaspoon ground cinnamon 1 teaspoon ground ginger1/2 teaspoon ground cloves 1/2 teaspoon salt1 cup hot waterPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. Ina bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into thecreamed mixture. Stir in the hot water. Pour into the prepared pan. Bake 1 hour in the preheatedoven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.ANGEL FOOD CAKE1 1/4 cups cake flour 1 3/4 cups white sugar1/4 teaspoon salt 1 1/2 cups egg whites1 teaspoon cream of tartar 1/2 teaspoon vanilla extract1/2 teaspoon almond extractBeat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, andalmond extract. Sift together flour, sugar, and salt. Repeat five times. Gently combine the eggwhites with the dry ingredients, and then pour into an ungreased 10 inch tube pan. Place cakepan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for aboutone hour, or until cake is golden brown. Invert cake, and allow it to cool in the pan. Whenthoroughly cooled, remove from pan.
www.finediningindian.com MAPLE WALNUT BUCHE DE NOEL Makes 8 servings.1 1/4 cups walnuts (4 1/2 oz), toasted and cooled1/4 cup cake flour (not self-rising)1/2 teaspoon salt1/4 teaspoon cinnamon1/3 cup plus 4 tablespoons sugar4 large eggs, warmed in a bowl of hot water 5 minutes and then separated1 1/2 tablespoons Canadian whiskey1/2 teaspoon vanilla1/2 stick (1/4 cup) unsalted butter, melted and cooledMaple meringue buttercreamWalnut brittlePut oven rack in middle position & preheat oven to 350°F. Butter a 15- by 10- by 1-inch bakingpan & line bottom with wax paper or parchment. Butter paper & dust with flour, knocking outexcess. Pulse walnuts, flour, salt, cinnamon, & 2 tablespoons sugar in a food processor until nutsare finely chopped. Beat together yolks, whiskey, vanilla, & 1/3 cup sugar in a large bowl with anelectric mixer at high speed until thick and pale & forms a ribbon that takes 2 seconds to dissolvewhen beaters are lifted, 5 to 8 minutes in a standing mixer or 8 to 12 minutes with a handheld.Fold in nut mixture in 4 batches. Beat whites with a pinch of salt in another bowl with cleanedbeaters at medium speed until they just hold soft peaks. Add remaining 2 tablespoons s ugar 1/2tablespoon at a time, beating, & continue to beat until whites just hold stiff peaks. Fold one fourthof whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Stir 1/2cup batter into butter in a small bowl until combined, then fold butter mixture into batter gently butthoroughly. Spread batter evenly in baking pan & rap once on counter to help eliminate airbubbles. Bake cake until firm to the touch, pale golden, & beginning to pull away from sides ofpan, 12 to 16 minutes. Cool cake in pan on a rack 15 minutes, then loosen sides with a knife. Puta sheet of foil over cake & invert rack over foil, then flip cake onto rack & remove wax paper. Coolcompletely. Slide cake (on foil) off rack. Spread 1 1/4 cups buttercream evenly over cake andsprinkle with chopped brittle. Using foil as an aid, roll up cake, jelly -roll style, beginning with ashort end. Carefully transfer cake with a long metal spatula to a platter & remove foil. Frost cakewith about 1 1/2 cups buttercream, then chill cake until frosting is firm, about 30 minutes. (If youplan to finish assembling cake within 1 hour, keep remaining 1/4 cup buttercream at roomtemperature. If not, chill remaining buttercream, covered.) Cut a thin slice from one end of log (tomake end even), then, starting about a 1/2 inch in from cut edge, cut a diagonal piece from sameend of cake. Arrange piece on side of cake to resemble a cut branch, using a bit of remainingbuttercream to glue piece to "log" and cover seam. Arrange shards of walnut brittle decorativelyon cake.Cooks note: Frosted cake (uncut and without brittle shards) can be made 3 days ahead andchilled, covered. Bring to room temperature before serving. Chill remaining buttercream, covered,then bring to room temperature before using. If buttercream seems lumpy, beat with electric mixeruntil smooth.
www.finediningindian.comMOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLINGMakes 16 servings.Filling and Topping1/4 cup (1/2 stick) unsalted butter 4 cups whipping cream20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately1/3 cup dark rum 1/4 cup sugar2 teaspoons vanilla extract Syrup1/4 cup water 2 tablespoons sugar2 tablespoons dark rumCake1 1/2 teaspoons vanilla extract 3/4 teaspoon instant coffee powder3 tablespoons unsweetened cocoa powder 2/3 cup cake flour1/2 teaspoon baking soda 3 large eggs, separated1/4 teaspoon cream of tartar 3/4 cup sugar1/4 teaspoon saltFor filling and topping:Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves andcream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted andsmooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whi skremaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand atroom temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill untilcold and thick, at least 6 hours and up to 1 day.For syrup:Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove fromheat; mix in rum. Cover and let stand up to 1 day.For cake:Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper;butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa,and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar inmedium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture.Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaksform. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites intoyolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flourmixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.Bake cake until puffed and tester inserted into center comes out clean, about 18 mi nutes. Cool inpan on rack (cake may shrink slightly).Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serratedknife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter incolor, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake(filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer.Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat justuntil pourable. Pour topping onto top center of cake. Using small spatula, spread topping toedges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foilor with cake dome after 2 hours.Cut cake into 16 squares and serve.GINGERBREAD CHRISTMAS PUDDING WITH ORANGE HARD SAUCEMakes 8 to 10 servings.Hard Sauce1/2 cup (1 stick) unsalted butter, room temperature 1 1/2 cups powdered sugar1 teaspoon grated orange peel 2 tablespoons brandyPuddingNonstick vegetable oil spray 11/4 cups all purpose flour1 tablespoon ground ginger 2 teaspoons ground cinnamon1 teaspoon baking powder 1/2 teaspoon salt1/2 teaspoon baking soda 1/4 teaspoon ground cloves
www.finediningindian.com6 tablespoons (3/4 stick) unsalted butter, room temperature 3/4 cup sugar1/2 cup orange marmalade 3 large eggs1/4 cup mild-flavored (light) molasses1 teaspoon grated orange peelFor sauce:Combine all ingredients in small bowl; stir to blend well. (Can be made 4 days ahead. Cover andrefrigerate. Bring to room temperature before serving.)For pudding:Coat inside and center tube of 6- to 8-cup pudding mold or Bundt cake pan with nonstick spray,then generously with butter. Sift flour and next 6 ingredients into medium bowl. Using electricmixer, beat sugar and butter in large bowl until well blended. Beat in eggs, 1 at a time, thenmarmalade, molasses and orange peel. Add flour mixture and beat just until blended. Transferbatter to prepared mold. Cover mold tightly with foil. Place steamer rack in large pot. Placepudding mold on rack. Fill pot with enough water to come halfway up sides of mold. Bring waterto boil. Reduce heat to medium. Cover pot and steam pudding until tester inserted near centercomes out clean, adding more boiling water as needed to maintain level, about 1 hour 15minutes. Using oven mitts as aid, remove mold from pot. Uncover and let stand 10 minutes. Cutaround top center and sides of pudding to loosen. Turn pudding out onto rack and cool 20minutes. (Can be made 1 day ahead. Cool completely. Return to mold; cover and chill. Resteam45 minutes to heat through, then turn out of mold.) Transfer pudding to platter. Cut pudding intowedges; serve with sauce.BLUEBERRY RICOTTA SQUARES1 cup all-purpose flour 3/4 cup white sugar1 1/4 teaspoons baking powder 1/3 cup milk1/4 cup shortening 1 egg1/2 teaspoon lemon extract 1 1/2 cups blueberries2 eggs, beaten 1 1/4 cups ricotta cheese1/4 teaspoon vanilla extract 1/3 cup white sugarPreheat the oven to 175 degrees C. Grease a 9 inch square baking dish. In a large bowl, stirtogether the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, andlemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speedfor 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries overthe batter. In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, andvanilla extract. Spoon this mixture over the blueberries, and spread evenly. Bake for 55 to 60minutes in the preheated oven, until a knife inserted near the center comes out clean. Coolcompletely before cutting into squares & serving.CHOCOLATE CROQUEMBOUCHES Makes 8.Pastry Cream2/3 cup sugar1/3 cup all purpose flour2 cups whole milk4 large egg yolks5 ounces bittersweet, finely choppedCream Puffs1/2 cup water1/4 cup whole milk1/4 cup (1/2 stick) unsalted butter2 tablespoons sugar1/4 teaspoon salt3/4 cup plus 2 tablespoons all purpose flour2 tablespoons unsweetened cocoa powder4 large eggsGlaze
www.finediningindian.com10 ounces bittersweet (not unsweetened) or semisweet chocolate, choppedFor pastry cream:Whisk sugar and flour in heavy medium saucepan to blend. Gradually whisk in milk, then eggyolks. Whisking constantly, cook over medium heat until cream thickens and boils, about 10minutes. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer tomedium bowl. Press plastic wrap onto surface. Chill pastry cream until cold and firm, at least 3hours and up to 2 days.For cream puffs:Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Combine first 5ingredients in heavy medium saucepan. Bring to boil, whisking until sugar dissolves and buttermelts. Remove from heat. Add flour and cocoa all at once; whisk until smooth and blended(dough will form ball). Stir over low heat until dough leaves film on pan bottom, about 2 minutes.Transfer dough to large bowl; cool to lukewarm, about 8 minutes. Using electric mixer, beat ineggs 1 at a time. Drop batter by teaspoonfuls onto prepared baking sheets in at least 64 scant 1-inch mounds. Using moistened fingertips, smooth any pointed tips on mounds. Bake puffs 20minutes. Reduce heat to 350°F. Continue to bake until puffs are firm and beginning to crack anddry on top, about 23 minutes longer. Transfer puffs to rack. Using small knife or chopstick, pokehole in side of each puff near bottom to allow steam to escape. Cool puffs completely. Spoonpastry cream into pastry bag fitted with 1/4-inch plain round tip. Pipe into each puff through holein side.For glaze:Place 10 ounces chocolate in small microwave-safe dish. Microwave on high for 15-secondintervals until beginning to melt; stir glaze until completely melted and smooth. Dip bottom of 4filled cream puffs into glaze. Arrange puffs, spaced about 1/4 inch apart, in square on plate. Dipbottom of 3 more puffs into glaze. Arrange in triangle atop first 4 puffs, pressing slightly so glazeholds puffs in place. Dip bottom of 1 more puff into glaze; place on top. Drizzle mound of puffswith some of glaze. Repeat with remaining cream puffs, forming 8 desserts. Refrigerate untilglaze sets and holds puffs together, at least 1 hour and up to 1 day.PEANUT TUILES Makes about 4 dozen cookies.5 tablespoons unsalted butter, cut into pieces 1/2 cup sugar3 tablespoons light corn syrup 1 tablespoon heavy cream1/2 cup all-purpose flour 1/4 teaspoon salt3/4 cup salted roasted or cocktail peanuts, choppedPut oven rack in middle position and preheat oven to 350°F. Line baking sheet with nonstick liner.Combine butter, sugar, corn syrup, and cream in a 2-quart heavy saucepan and bring to a boilover moderate heat, stirring constantly. Add flour and salt and cook, stirring constantly, untilbatter is slightly thickened, about 1 minute. Stir in peanuts. Working in small batches, drop levelteaspoons of batter about 3 inches apart on lined baking sheet. Bake until golden and bubbly, 5to 7 minutes. Cool on baking sheet on a rack 1 1/2 minutes. Quickly but carefully flip cookies overwith spatula. Working quickly, roll 1 cookie around handle of a wooden spoon and immediatelyslide cookie onto rack to cool completely. Repeat with remaining cookies. (If cookies become toohard to roll, return them to oven briefly.) Wipe down bakeware liner with a paper towel and bakeand roll remaining cookies.Cooks note: Cookies keep in an airtight container at room temperature 1 week.GINGERBREAD CANDY CANES Makes 5 to 6 dozen cookies2 sticks (1/2 pound) unsalted butter, softened 1 cup sugar1 tablespoon ground ginger 1 tablespoon ground cinnamon2 teaspoons ground allspice 1 teaspoon baking soda1/2 teaspoon ground cloves 1 large egg4 cups all-purpose flour 1 cup unsulfured molassesRed and green sanding sugar, for decoratingIn electric mixer, beat butter and sugar at high speed until fluffy, about 5 minutes. Add ginger,cinnamon, allspice, baking soda, and cloves and mix at low speed until blended. Beat in egg. Add
www.finediningindian.com2 cups flour and mix at low speed until just combined. Beat in molasses until just blended. Addremaining 2 cups flour and mix at low speed until just combined. Divide dough into thirds, forminto 3 disks, and wrap in plastic wrap or waxed paper. Chill until firm, at least 1 hour or up to 2days. Arrange racks in upper and lower thirds of oven and preheat to 375°F. Line 2 heavy largebaking sheets with parchment paper. Remove 1 dough disk from refrigerator. On lightly flouredwork surface, roll out dough to 1/4- to 1/8-inch thickness. Using 3- to 4-inch candy cane cookiecutter, cut out cookies; transfer with spatula to baking sheets. Gather and reroll scraps and cutout additional cookies. Decorate with stripes of red and green sanding sugar, then chill cookies10 minutes. Bake until fragrant and lightly colored, about 10 minutes. Cool on pans 2 minutes,then transfer to racks and cool completely. Repeat with remaining dough.PASTIA1/2 pound thin egg noodles, cooked and drained 1/2 cup butter1 1/2 cups white sugar 1 quart milk1 pint heavy cream 1 ounce anise extract3 tablespoons vanilla extract 12 eggs8 ounces ricotta cheesePreheat oven to 300 degrees F (150 degrees C). In large mixing bowl, combine noodles, butter,sugar, milk, cream, anise, vanilla, eggs & ricotta. Spoon into 9x13 inch baking dish & bake for 11/4 hours, until golden and knife inserted in center comes out clean. Cool & serve.WHITE CHOCOLATE MOUSSE16 ounces white chocolate 1 cup heavy whipping cream3 eggs, separated 1/4 cup brandy1/4 cup hot water 1 tablespoon vanilla2 ounces sugarMelt the chocolate in a double boiler over low heat. Its a good idea to stand over the chocolatewhile it is melting and stir it until its completely melted, then take it off the heat immediately. Whipthe cream and set aside. Pour the brandy and hot water slowly into a bowl with the egg yolks,whisking briskly as you go until completely mixed. Whisk in the melted chocolate. Keep whiskingeven after the mixture is completely combined; this will help to cool the chocolate. Whip the eggwhites and the sugar until peaking but not dry; add the vanilla to the egg whites and sugar as youbeat them. Fold the egg-white meringue into the chocolate mixture carefully with a woodenspoon. Fold in the whipped cream. THIS IS THE MOST CRUCIAL PART OF THE RECIPE. Thekey to a great chocolate mousse is that you cant incorporate hot melted chocolate into whippedcream. The chocolate mixture must be cool to the touch or the cream will break. Lightly blend thetwo mixtures until uniform.To make dark Chocolate Mousse:For dark chocolate mousse, as was served at the Royal Orleans (and was considered to be thebest chocolate mousse anyone had ever tasted), use the list of ingredients below and follow thesame procedure as above, except using hot coffee instead of brandy, and whisking the vanillainto he egg yolk-chocolate mixture instead of into the whites.12 ounces top-quality semi-sweet chocolate 1 cup whipping cream1/4 cup hot coffee 1/4 cup hot water3 egg yolks, beaten 1 teaspoon vanilla5 egg whites 1/3 cup sugarThis mousse is at its best cloudlike texture right after incorporating the whipped cream. But atAndreas, they pipe it into dish-shaped champagne glasses, sprinkle chocolate shavings andpowdered sugar over the top, and refrigerate. This causes the mousse to set, which gives it adifferent, heavier texture.WHITE CHOCOLATE CHEESECAKE1 1/2 cups broken Oreo cookies 1/3 cup walnuts1 1/2 lbs (3- 8oz pkgs) cream cheese (room temperature) 3 Tbsps melted butter1 cup sugar 2 eggs8 oz finely chopped white chocolate 1 1/2 cups sour cream1 tsp vanilla
www.finediningindian.comProcess the first 3 ingredients in the food processor until finely ground. Press into bottom of a 9inch spring form pan, bake for 5 minutes at 350 degrees. Let cool. Process cream cheese andslowly add sugar, process until smooth; add eggs one at a time, processing after each addition.Melt chocolate over a double boiled until completely melted. Let cool for 15 minutes. Addremaining ingredients to the processor. Process until fully incorporated. Pour cream cheesemixture into chocolate crust and bake at 350 degrees for 1 hour, or until the edges look dry. Aftercooling, chill for at least 8 hours in the refrigerator. Top with chocolate whipped cream and a freshstrawberry for garnish.WHITE FRUIT CAKE Yield: 2 8 inch cakes1 pound candied cherries 1 pound candied pineapple1 pound butter or margarine, softened 1 pound pecans1 pound confectioners sugar 12 eggs, separated1 pound (3 1/2 cups) all purpose flour 1 teaspoon baking powder1/2 cup pure vanilla extract 1/4 teaspoon salt1/2 cup orange juicedice fruit and coarsely chop nuts. Set aside. In a large mixing bowl. Cream together the butterand sugar until light and fluffy. Add egg yolks and blend well. Sift together flour, baking powder,and salt. Add to fruit and nut mixture, and blend together with wooden spoon. Gradually stir invanilla and orange juice. Beat egg whites until stiff but not dry. Fold into batter. Turn batter into 2well-greased 8" tube pans lined on the bottom with waxed or heavy brown paper. Bake in apreheated very slow oven(275 f.) 2 hours and 15 minutes or until cake tester inserted in centercomes out clean. Place a pan of hot water under cake pans during baking period. If desired, turnbatter into 7 well greased and lined 1 1/2" x 2 1/2" loaf pans. Bake in a preheated very slowoven(275 f.) 1 hour or until a cake tester inserted in center comes out clean. Cook pans on rack1/2 hour. Remove from pans. Peel off paper and cool completely.RASPBERRY TIRAMISU1 pound fresh or frozen raspberries 6 tablespoons sugar 1 cup sugar 1/3 cup hot water4 tablespoons brandy-based orange liqueur 1/2 cup cold water4 egg yolks 6 tablespoons sugar1 pound mascarpone cheese 4 egg whites6 tablespoons sugar 1/2 teaspoon vanilla extract4 ounces grated semisweet chocolate 12 ounces ladyfingers3 tablespoons sliced almonds, toastedIn a medium bowl, combine raspberries with 6 tablespoons sugar. Crush a few of the berries; setaside. In a small bowl, dissolve 1 cup sugar in 1/3 cup hot water. When dissolved, stir in GrandMarnier and cold water; set aside. Beat egg yolks with 6 tablespoons sugar until ribbons form,about 5 minutes. mix in mascarpone until smooth. In a large glass or metal mixing bowl, withclean beaters, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beatuntil stiff peaks form. Fold 1/3 of the whites into the mascarpone mixture, then qui ckly fold inremaining whites until no streaks remain. Brush ladyfingers on both sides with Grand Marniersyrup. Place on bottom and sides of a 9x13 inch glass baking dish. Spoon raspberries evenlyover ladyfingers. Spread 1/2 of the mascarpone mixture over the raspberries. Sprinkle chocolateshavings over cream, then cover with the remaining cream mixture. Top with toasted almonds.Cover with plastic, and refrigerate overnight.
www.finediningindian.comTIRAMISU PARFAITS32 NILLA Wafers, divided 1/3 cup cold brewed Coffee1 (8 ounce) container Whipped Cream Cheese 2 tablespoons powdered sugar2 cups thawed COOL WHIP Whipped Topping 1/2 teaspoon vanillaReserve 4 wafers for garnish. Coarsely break remaining wafers; place in small bowl. Drizzle withcoffee; mix lightly. Beat cream cheese, sugar and vanilla in medium bowl with electric mixer atmedium speed until creamy. Gently stir in 1-1/2 cups of the whipped topping.Spoon 2 tablespoons of the cream cheese mixture into each of 4 (12 oz.) parfait glasses; top with1 to 2 tablespoons soaked wafer pieces. Repeat layers. Cover with remaining cream cheesemixture. Refrigerate at least 1 hour. Top with remaining 1/2 cup whipped topping and 4 reservedwafers. Garnish with coffee beans and unsweetened cocoa powder, if desired.QUEENS PAVLOVA2 cups castor sugar or superfine sugar 1 pinch salt1 1/2 teaspoons vanilla extract 6 egg whites1/2 cup sweetened flaked coconut 1 1/2 teaspoons vinegar2 cups sweetened whipped cream 1 cup fresh strawberries, sliced2 kiwifruit, peeled, halved lengthwise, and sliced 1/2 cup fresh blueberries1 fresh peach - peeled, pitted and slicedPreheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to300 degrees F (150 degrees C) when you put this in to bake. Combine the egg whites and salt ina large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able toform soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiffpeaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into a 9 or 10inch round glass dish, making sure to spread out to all of the edges. Place the pavlova into theoven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off theheat. Let it stay in the oven until the oven has cooled completely. Once the pavlova is cooled, topgenerously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches andblueberries in beautiful concentric circles on top.ALMOND TORTONI1/4 cup confectioners sugar 1 egg white1 teaspoon sherry wine or Marsala 1 cup heavy cream1 cup almond macaroon crumbs 1 teaspoon almond extract6 red maraschino cherries, chopped 1/2 cup ground almonds6 green maraschino cherries, chopped 1/4 cup slivered almonds4 maraschino cherries, halved for garnishIn a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating untilthick and glossy; set aside. Whip cream in a large bowl. Carefully fold in sherry, almond extract,macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg whiteinto cream mixture. Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinklewith slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil.Freeze overnight. To serve: Let sit for 5 minutes at room temperature, then garnish withmaraschino cherry halves.BALSAMIC STRAWBERRIES2 cups fresh strawberries, hulled and halved 1 tablespoon butter1/4 cup granular sucrolose sweetener (eg. Splenda™) 1 tablespoon balsamic vinegar4 scoops low-fat vanilla ice creamMelt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener,and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over theice cream and serve.
www.finediningindian.comBIRDS NEST PUDDING6 tart green apples, peeled and cored 1 cup brown sugar1/4 teaspoon ground nutmeg 3 egg whites1 teaspoon maple flavored extract 3 egg yolks1 cup all-purpose flour 1 cup milk1 teaspoon cream of tartar 1/2 teaspoon salt1/2 teaspoon baking powder 1/2 cup confectioners sugar1/4 teaspoon ground nutmeg 1 pint heavy creamPreheat oven to 350 degrees F (175 degrees C). Butter a 2 quart bak ing dish.Place apples in prepared dish. Stuff the core of each apple with brown sugar, pressing downslightly. Reserve any remaining sugar. Sprinkle all the apples with the 1/4 teaspoon nutmeg.Place dish in preheated oven to start baking while the batter is prepared. Beat egg whites untilstiff. In a separate bowl, beat yolks until they change color. Stir milk and maple flavoring intobeaten yolks. In a third bowl, combine flour, cream of tartar, baking powder, salt and anyremaining brown sugar until well mixed. Pour flour mixture all at once into egg yolk mixture andstir until smooth. Fold beaten egg whites into yolk batter. Remove apples from oven and pourbatter evenly over and around apples. Bake in preheated oven 45 to 60 minutes more, until crusthas browned. Turn each apple, surrounded by some fluffy crust onto a plate and serve at oncewith sweetened cream. To make sweetened cream: Stir confectioners sugar and 1/4 teaspoonnutmeg into heavy cream.BRANDIED PEARS1/3 cup brown sugar 1/3 cup water3 large pears, peeled, halved, and cored 1 tablespoon fresh lemon juice1/3 cup walnuts, finely chopped 2 tablespoons brown sugar1 1/2 tablespoons brandy 1 tablespoon plain yogurt1 tablespoon white sugar 1 cup whipping cream2 teaspoons brandy, sherry,Preheat oven to 325 degrees F (165 degrees C). Mix 1/3 cup brown sugar with water and lemonjuice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, coreside down, in the dish, and baste with the sauce. Cover with aluminum foil. Bake pears in thepreheated oven for 20 - 25 minutes, or until fork-tender but not mushy. Meanwhile, mix nutstogether with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and theyogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugarand remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.To serve, place one pear half in the center of each serving plate and fill core cavi ty with nutstuffing. Top with whipped cream.