Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.
Pineapple and coconut – the ideal couple
Today, inspired by the recipes from the book "Zielone koktajle. 365 przepisów" ("Green cocktails. 365 recipes") I prepared a light coconut-pineapple dessert. You may make it without sugar if you have enough sweet fruit. If your pineapple isn't very ripe, add a bit of honey to your dessert.
Ingredients (for 4 people)
300ml of coconut milk
150ml of orange juice
2 tablespoons of desiccated coconut
50g of butter
1 tablespoon of caster sugar
4 tablespoons of desiccated coconut
4 slices of orange
Blend all the ingredients of the fruit mousse. Put it into some glasses and leave in the fridge. Put the desiccated coconut, sugar and butter into a pan. Fry constantly, stirring on a low heat until the butter is melted. Leave to cool down a bit. Put 2-3 tablespoons of it on top of the desserts. Decorate with a slice of orange, fruit and some peppermint leaves before serving.
Enjoy your meal!
Smile of the summer – apricot-peach shortcake
Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one
200g of flour
150g of butter
75g of sugar
1 egg yolk
1 teaspoon of baking powder
1kg of apricot
2 packets of powdered vanilla blancmange
4 tablespoons of brown sugar
Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer.
Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in.
Heat the oven up to 180C.
Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving.
Enjoy your meal!
I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey.
Check it it out for a slice of pastry history.
BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way.
White chocolate whip with aquafaba with crumble topping and fruit.
Today I would like to share with you a dessert fit for a king. It needs a bit of work, but it is easy, and so tasty that you won't regret the time you spent on it. I have already made chocolate whip with aquafaba. Today I added a bit of whisked sweet cream, due to which it is more creamy but it isn't suitable for vegetarians.
You may use any fruit. In my opinion, bilberries, blueberries or raspberries are best. Cherries would also be excellent, but you may use your favourite fruit.
50g of butter
50g of flour
50g of sugar
1 tablespoon of sesame seeds
200ml of aquafaba (from one tin of chickpeas)
150g of white chocolate
150ml of 30% sweet cream
30g of caster sugar
Heat the oven up to 180C. Cover a baking sheet with baking paper.
Make the crumble topping. Make a smooth dough with the ingredients. Make a ball with it, roll it out flat and put it on the baking paper. Bake for 10-15 minutes until it is golden. Cool it down and crumble it.
Melt the chocolate in a bain-marie and leave it to cool down a little. Whip the aquafaba and sweet cream with caster sugar in a separate bowl. Mix them together. Add the white chocolate and stir thoroughly but gently. Put the chocolate whip into some small bowls and leave in the fridge for 2 hours.
Put the crumble topping onto the chocolate whip. Decorate with the fruit and peppermint leaves.
Enjoy your meal!
I was cooking for a party last night at which a gluten free cake was served for dessert. I had a few bites and aside from the cake being dry and the frosting very sweet, there was that tell-tale grittiness that GF baked goods seem to have. This particular bakery uses a blend of millet, sorghum, tapioca and potato flours. I used some Bob's Red Mill GF flour to satisfy a customer request for GF shortbread and found the same grittiness - they use garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour.
Obviously some sacrifices of flavor and texture are made when trying to replicate the magic of gluten, but why can't these flour blends be softer? Can't they be milled more finely? Or is it just the way the particular starches or proteins in those other flours are felt on the tongue?
It's like that chalky cold cooked rice texture, do you know what I mean? Why can't it be better? Almost every time I eat something made with substitute flours, it makes me sad and want to fix it.
Recently Browsing 0 members
No registered users viewing this page.