2011-12-10

Desserts!

Gulab Jamun (Indian Dessert)

Date: 2011-12-10
Chef: Pallavi
Quantity: 50 small

Ingredients
1 can (300ml) condensed milk
2 T Ghee
Cardamom powder
400-500 g Flour
2 tsp baking powder
Oil for frying
Syrup: 2 cups water, 2 cups sugar, Cardamom seeds

Optional: Rose water, Few strands of saffron

Cooking
1. Prepare syrup. Let it cool.
2. Seive flour with baking powder.
3. Mix condensed milk, cardamom powder and ghee (and any optional ingredient).
4. Add flour and mix until you get a soft dough.
5. Make round long shaped gulab jamun with your hands.
6. Heat oil and fry the gulab jamun on low heat until golden brown.
7. Take out the fried gulab jamun from the oil and pour it in the syrup.
8. Take out the gulab jamun from the syrup after 2 to 5 minutes.
9. Serve cold.


Turtles (Dessert)

Date: 2011-12-10
Chef: Lucie. B
Quantity: 6

Ingredients
1. Caramel
1 ¾ tasse de sucre
250ml de crème 35%
125gr. de beurre salé
250 ml. de sirop de maïs blanc
1c. à soupe d’extrait de vanille
2 c. à thé de fleur de sel

2. Turtles
250gr de noix de pacanes
600 de chocolat noir

Étapes
Caramel
- Dans une grande casserole, mélanger le sucre, la moitié de la crème, le beurre, le sirop de maïs, la vanille et la fleur de sel. Amener à ébullition et ajouter graduellement le reste de la crème en brassant au fouet.
- Laisser cuire à feu moyen, sans brasser, jusqu’à ce que le thermomètre à bonbon indique 145C. ou 240F.
- Tapisser un moule carré de 23cm. De papier parchemin. Verser le caramel dans le moule et laisser refroidir à température ambiante environ 8 hres.
Turtles
- Préchauffer le four à 350F. Faire griller les pacanes de 8 à 10 minutes. Retirer du four et laisser refroidir.
- Démouler le caramel en le renversant sur un autre papier parchemin. Découper des rectangles de 2cm par 1cm. Placer une pacane sur chaque rectangle en pressant légèrement.
- Faire fondre les 2/3 du chocolat au bain-marie. Lorsque le chocolat les fondu, le tempérer en y ajoutant le tiers restant. Lorsque le chocolat atteint environ 35C. y tremper les caramels. Les laisser durcir à température ambiante.


Tiramisu (Healthy, Caffeine-Free, Low-Calorie)

Date: 2011-12-10
Chef: Pamela
Quantity: 10

Ingredients
600 g biscuit (au beurre carré)
200-250g mascarpone
250g low-fat Ricotta cheese
1 can condensed milk
2 cups milk
3 T cornflour
Sugar, to taste
Few drops of vanilla essence
Cereal Coffee
Hot Water for Cereal Coffee
4 T Cocoa

Cooking
- Make a cornflour custard: Heat milk and condensed milk. Mix cornflour in a little cold water and add to the milk mixture. Add sugar to taste. Stir continuously until the mixture starts to boil.
- Remove from heat. Cool down a little.
- Add mascarpone, Ricotta cheese, vanilla essence.
- Mix cereal coffee with hot water.
- Place the butter biscuits in Pyrex dish. Add cereal coffee to soak the biscuits completely.
- Add a layer of custard mixture. Continue layering biscuits, then soaking them with cereal coffee with custard mix.
- Seive cocoa at the top.
- Refrigerate for at least 2 hours.
- Serve cold.


Chocolate Cake

Date: 2011-12-10
Chef: Nadia M.
Quantity: 12

Ingredients
#1
2 eggs or egg replacement (2T cornflour, 2T water, 1tsp baking powder)
1/2 cup of oil
1 cup milk (regular cow, rice, soy)
2 T vanilla

#2
1 3/4 cup flour
3/4 cup cocoa
2 cups sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

Cooking
Mix #1 and add #2 gradually, then stir in 1 cup of boiling water.
Put in a preheated oven, medium rack at 325 degrees F for 40-45 min.
Enjoy and pass it on :)

Icing!
1 cup cold water
1/2 cup sugar
1 T starch
4 T cocoa
1 T butter
1 tsp Nescafe

Mix all and bring to a boil, lower the heat and let boil for 5 minutes while stirring.
Pour over cold cake and let stand for 5 min to cool before serving.

"Sahtain"
p.s: You can add 1 tsp peppermint essence to the mixture


Kenefe (Lebanese Dessert)

Date: 2011-12-10
Chef: Ralph
Quantity: 10

Ingredients
Knefe
2 boxes of Farik Mix (Butter, flower, sugar, rose water, orange blossom, from Adonis Stores)
Butter
1Kg Ricotta Cheese
Orange Blossom water
Little sugar

Rose Syrup
2 cups of Sugar
1 cup of Water
Lemon Juice
Rose Water
Orange Blossom

Cooking
Cooking (Knefe)
1. Grease non stick tray
2. Add Frik mix on top and pour little bit of butter
3. Press mix on trays until it is holding together
4. Bake for 10 min on high heat until it becomes brown
5. Cool down for 5 min.
6. Mix Ricotta with Orange Blossom water and sugar.
7. Add cheese mixture on top of baked Knefe
8. Using a second tray reverse the baked Knefe so that the mix (baked) is on top and cheese in-between.
9. Serve with Rose Syrup on top
Cooking (Rose Syrup)
1. Boil water and sugar together
2. Turn off heat after boiling
3. Add a squeeze of lemon juice
4. Add Rose Water
5. Add Orange Blossom

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