Some interesting DessertsFrom maddie 8 years ago
- Varies according to the recipe shopping list
How to make it
- Creame Chantilly
- Whip 300 ml (1/2 pint) double cream until thick but not too stiff. Fold in a stuffy whisked egg white, 25 g (1 oz) sifted icing sugar and a few drops of vanilla essence. Makes about 600 ml (1 pint).
- Coffee Cream Sauce
- Dissolve 10 ml (2 level tsp) instant coffee powder in 5 ml (1 tsp) hot water. Cool slightly and put in a small bowl with 150 ml (1/4pint) double cream, 15 ml (1 tbsp) milk, 30 ml (2 level tbsp) caster sugar and a few drops of vanilla essence. Whisk just until the cream begins to hold its shape. Makes about 200 ml (7 fl oz)
- Almond Praline
- Heat 50 g (2 oz) caster sugar in a small saucepan, until it turns a deep amber color. Stir in 50 g (2 oz) chopped, toasted almonds and pour the mixture on to an oiled baking sheet. When it is completely cold, crush it with a rolling pin. Use as a topping or flavoring for whipped cream, mousses, souffles, creamy desserts and ice cream desserts. Makes about 100g (4 oz).