chocolate fondant

Fondants That Melt Your Heart

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Here's a super easy-to-make creamy fondant that you will really enjoy making as a base for your delicious chocolate centers.

materials needed

2/3 c. Sweetened Condensed Milk

1/2 c. butter, creamed

1 tsp. salt

5 1/2 c. icing sugar1 tsp. vanilla  

1 1/2 tbsp of cocoa powder

procedure:

•     Add condensed milk,cocoa powder, vanilla and salt to creamed butter.
•     Add icing sugar gradually.
•     Mix and then turn out onto a work surface and
•     heat it until the mixture is smooth.
•     now pour the hot mixture into the desired molds
•     allow it to cool down for some time and freeze it until 3 -4hrs..
•     The chocolate fondant is ready to serve..

olan (kerala recipe)

Pumpkin   Cubed  Brown Peas / lobia beans Green Chillies        Coconut Milk   (thick)   Coconut milk (thin) Curry Leaves Coconut Oil    Salt

1 cup 1 cup 2 sliced  1 cups 2 cups a few one table spoon To taste

Cook the peas. Add the pumpkin, green chillies, thin coconut milk, salt and cook on a low fire for 5 minutes.  Pour thick coconut milk, curry leaves and bring to boil once more. Pour coconut  oil and remove from fire to serve hot.

Note:  After you add thick coconut milk, see that you just boil it once and remove from fire immediately.

CREME BRULEE

For years I was put off creme brulee, for reasons that I have long forgotten. But after years of pressure from my family I was eventually persuaded to try it. Perhaps we were in a restaurant where everything else was 'off the menu'. To cut a short story even shorter, it was great and I have enjoyed it many times since. It still took a while before I was brave enough to make it myself, having seen it made on television using something like an flamethrower for the finishing touches.

Ingredients

4 egg yolks

300ml whipping / double cream

vanilla pod

1 tablespoon caster sugar

demarara sugar

Method

• Heat the cream gently in a saucepan with the vanilla pod
• Whisk the egg yolks and caster sugar together, then slowly pour in the warm cream, stirring continuously
• Remove the vanilla pod and divide the mixture between the ramekins (little creme brulee dishes)
• Put the ramekins in a roasting tin, and pour water into the tin until it is 2/3 of the way up the edges of the ramekins. Make sure water does not splash into the ramekins.
• Put in a preheated oven (160-170 degrees C) for 30 minutes
• Allow to cool (you can put them in a refrigerator to speed this up). They should be completely cold before the final stage.
• Sprinkle a thick layer (3mm) of demarara sugar on top of each one. Put them under a high grill, close to the heat, until the sugar has melted together. Watch attentively! If the sugar is melting unevenly turn them around. Should take less than 5 minutes.
• Or use a propane blowtorch if you have one to hand.
• The creme brulee should now have a 'crunchy' top. Eat within 30 minutes or the crust will start to go soft.

APPLE TART (TARTE AUX POMMES)

Every French restaurant has apple tart (tarte aux pommes) as one of its staple desserts. Rightly so because it is quick, easy and delicious.

If you are lucky in the restaurant it will come with creme anglaise (custard) or freshly whipped cream, if you are less lucky your apple tart will be topped by a great blob of squirty canister cream.

Recipe

• Peel, core and slice three eating apples
• Fry the apple slices very gently in butter, with a couple of teaspoons of sugar, until slightly softened
• For the pastry, rub 75g of butter into 150g of flour, with a pinch of salt and 3 teaspoons of sugar. A small amount of water will be necessary to hold it together - perhaps 3 tablespoons of water
• Roll the pastry out flat and put in a tart tin (about 20cm across)
• Drain the apple slices and spread them on the pastry
• Bake in a hot oven (400F / 200C) for about half an hour
• Pour the remaining liquid from frying the apples on to the tart, and return to the oven for 5 minutes
• Eat your tarte aux pommes on its own or with creme chantilly (whipped cream). Ideally not from a squirty canister, but cream that has actually been whisked.