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Diva Desserts PDF
Diva Desserts PDF
Diva Desserts PDF
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birthday party.
Bake
for
Makes about
5O
egg whrtes
I I sgl4ozlgenerous ]b cup caster
(superfine) sugar
(u n sweeten
For the
filling
or whipping cream
5-10m1/1-2 tsp crdme de menthe,
or mint essence (extract)
Diva Desserts 45
Chocolate Truffles
These irresistible, melt-in-the-
Makes 2O-3O
175mll6fl
1
oz/3/a
to coat we
cup double
L To
5 Using
(heavy) cream
2 7 59 I
B e
0oz pl a i n
lg ian
(se m i sweet)
choco late,
ch
opp-"4
or hazelnuts
4009/14o2 plain (semisweet), milk
or white chocolate, or a mixture
if Js ng,
C('(,K'S
TIP
drinks party
for up to 1 0
days.
This fresh
Serves 4-6
3
50-4009
2- 4oz/3-3 th cups
7
coot('s TIP
vARIAT!(,IU
and segmented
passion fruit
-2
suga| to taste
",1&.
trw'tX
Diva Desse-j
/+53
cool('s TIP
Serves 5
6 clementines
with scoops
of sorbet. Arrange the remaining fruit
will make an
about
sorbet (sherbet)
to make a syrup.
fu,:,
as
Serves 8
3759/1 3oz/generous
13/a
cups caster
(superfine) sugar
I
)*
8 physalis
300m1/1b
pintlll/t
cups double
(heavy) cream
3
00 m I /1,b pi nt/
/a cu ps
(whole) milk
f u I Lcream
bow.
se o\p'
tf.
fl
-::'
.${
s..,
[u.,"
It
"tq
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h"
'@q
rerairrrg sLga'
l
n a oowl.
Wrrsl
'r
',
s des
of the
Crdme Br0l6e
This dessert actually originated in
and
is
with
France
serves 6
7
6 egg yolks
909/31/zoz/1/z cup caster
(superfine) sugar
30ml/2 tbsp orange liqueur (optional)
759/3oz/1/r cup soft light brown sugar
l,AR!ATT(,IU
as
coot('s rrP
To
i{ it
six rameklns.
tempting treat,
it becomes irresistible.
Serves 6-8
4 trifle sponges
14 amaretti
8 mandarin oranges
or sweet sherry.
2509l9ozlgenerous
cup
mascarpone cheese
For the topping
2s)qlgozlgenerous 1 cup fromage
frais or farmer's cheese
the
5
2 Squeeze the juice from two of the
refrigetor until
set.
chocolate shapes
mandarin slices
before serving.
cooK's rrP
to
a smooth paste.
look "grainy".
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458
I .: l::sea:
3rd tasted
as good
chocolate rounds.
as these
Serves 4
1
30nl/2
1
farmer's cheese
1sml/1 tbsp dry sherry
60ml/4 tbsp finely chopped
hazelnuts, toasted
physalis, dipped in white chocolate,
to decorate
rn a bowl
2 Draw
12 x 7.5cm/3in circles on
ref
chocolate-dipped physalis.
C(,(,K's TIP
\vARIATI(,il
The chocolate could be spread over heart
shapes instead, for a special Valentine's
Day dessert.
Serves 6
250g/9oz plain (semisweet) chocolate
60ml14 tbsp Madeira
259/1 oz/2 tbsp butter, diced
2 eggs, separated
2259/8oz/scant 7 cup unsweetened
chestnut pur4e
crdme fraiche or whipped double
(heauy) cream, to decorate
1 Make
for
cooK's TlPs
.
completely smooth.
damaging them.
or rum instead.
six small
evenly,
s.
easy
to prepare ahead,
Serves 8
22 59/8oz plain (semisweet)
chocolate, chopped
30ml/2 tbsp orange liqueur or brandy
259/1 oz/2 tbsp unsalted (sweet)
(super-fine) sugar
2 With
Set aside.
C(,(,K'S
TIP
very glossy.
D ,. a Desss':: 461
the baking
serves 8
5ml/1 tbsp instant coffee Powder
eqg yotKs
't
to 1 60"c/325"F/
1/z cttp
Gas 3. Place eight 120m1/4fl oz1
*-+-
3 -,
-ll
.i
'_
:.!i\
\_wz
-....._..'<-!
cool('s rtP
Kahhla is a sweeter coffee liqueur than
Bake
tl :-:
i:r
serves 6
vegetable ail, for greasing
grated rind and juice of large lemons
.--
59/4ozlgenerous
1/2
-i
,"g
,.:-
cup caster
ace the lemon juice in a smal
(superfine) sugar
(heavy) cream
For the almond
topping
(co nf ect i o
n e
r's)
uga
'eron
.uice
l)
Leave
it around a
900m1111,h
p nt133/n cup
o'
.vARIATI('NS
cool(,s TIP
it
is
fully dissolved.
5 hours.
is
divine.
*
i-
Serves 4-5
8-12 clementines
2259/8oz/generous
granulated sugar
cup
2 cinnamon sticks
3 0m
I/
2 tbsp
ora ng
I iqu eu r
serving bowl.
two clementines
flavoured liqueur.
'10
',;#
Lime Sorbet
This light, refreshing sorbet is
a good dessert
to serve after
Serves 4
to cool.
juice
to taste
slivers of lime rind, to decorate
instructions.
Do not over-sweeten.
with
cool('s rtP
lf using an ice-cream maker for these
sorbets (sherbets), check the
boilin-c
':
s:'
',r.]+i
::lifil
rlt
to cool
&
B"'%.
serves 8
-._.,i'
C('(,K'S
TIPS
(heavy) cream
on(
. lf you prefer, You can make
dessert in a large souffl6 dish, rather
just
D va Desserts 467
!Fi:=
t't4
Press
a sieve into a
the
ime
E,
't'
of a 20cm/8in
advantage
is
s des
Serves
1O
a
e
sides of the
tln,
the paper.
(sweet) butter
S limes
1 1 Sg/4oz/generouslb cup caster
2))g/7oz/scant
(superfine) sugar
2509/9oz/generous
cup mascarpone
cheese
-/
Br ng to the
and
eave to coo
8 AooJl 1
roJ
Serves
1O
0 egg yolks
20ml/4fl
oz/1/z
yolks and
shredded) cocon ut
coconut milk
1
p la i n
22
corn) syrup
mixture occasionally.
12
the heat.
sides
coconut mixture.
13 Cut into
(25
(piastic wrap).
coot(,s TtP
When melting chocolate over a pan of ho:
boiling point.
is
Serves 8-1O
759/3oz/% cup dried cranberries
759/3oz/scantlh cup pitted prunes
cup port
/5mll6fl
oz/3/a
'
hou'
finely chopped
white breadcrumbs
600mll1 pint/21h cups double
(heavy) cream
finely chopped
sugared bay leaves (see Cook's Tip)
'l
coor(,s TtP
To make
y.
Blackforest G6tea u
Morello cherries and kirsch lend
Serves 8-1O
6 eggs
cocoa powder
1
butte6 melted
For the
6/59/l
2lb
well drained
chocolate curls
fresh or drained canned morello cherries
6 Spread
2 5 ft the flour and cocoa powder
over the mixture and fold in ightly and
even y with a metal spoon. Gent y
with
cle
r es,
layer.
coot(,s TrP
with a skewer
or fork, then spr nkle with kirsch. Using
To make
Serves 5-8
90913'/zoz/scant
cup plarn
(all-purpose) flour
1
1""
cocoa powder
2
chocolate, grated
259/1 oz white chacolate, grated
3 eggs
1
For the
filling
decorate (optional)
'l
wth the
cocoa
two
carefully from
a ong
leave to cool.
Gas 6. Grease
.:T
e-,
" r.^t=*-u
\i-:!
o*S .. +i.
B+'
Serves 1O-12
frostrng is spreadable.
mixer
on ow
firmly packed
a cake tester
oz coo
k i ng (u nsweeten
ed)
chocolate, melted
2759/1 0oz/2l/t cups plain
(all-purpose) flour
7 59 /3
3 eggs
1
buttet softened
..
.l
a::t:!i
,r1',i''
:1.
Gas 4. Grease
from scorching.
ref
rigerator
bef
with rich
the raspberries.
Serves 8
(gingersnaps) crushed
509/2oz/1/z cup chopped pecan nuts
or walnuts
For the
11/4
farmer's cheese
2 eggs, beaten
45ml/3 tbsp caster (superfine) sugar
2509/9oz white chocolate
1/:
Release the
22 59 / 8oz/
completely set.
filling
275911 0oz/
For the
cu ps
raspberries
topping
farmer's cheese
white chotolale curls and raspberries,
to decorate
Serves 8
5 0g / 2oz/1/i cu p q u ic k-coa
2
k pol enta
5 eggs, separated
1759/6oz/%cup caster
(superfine) sugar
finely grated
1
ind of 1 orange
cherries, halved
icing (confectioners') sugar, fot dusting
to 1 90"C/375"F/
5ml/
orange rind.
Finally,
cool('s TtP
wel
until
sugar to serve.
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r:
i'.
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Serves 5-8
r9-:
.'
t,upa1
th:a:r :
unt :'. :
round, swirl ng
hna 3sg6t
I 7r hours, or
!..::
l;::
.
meringue to coo fc'
and ightygolden
essence fextracr)
300mlllh pintlT
tA
cups double
*-':;
ci n
(co
nf ecti on
far dusting
e rs' ) su g
a,
c::::
transr: : ::
(heavy) cream
soft peaks, fo
po'c1*erL
A' :. t\e
egg
grease-free
bow to
ff peaks. Whisk
st
rh te- r "
rf']
1
-e:!*
La.
t-. :'.
-,:
uel: :
decorate w th :he m r: ::
sugar over the top arc ::of the meringue case
raspberr es and b
fod t nwththevnegarand,ran
wonderful old-world treat as a warm dessert with crdme fraiche or custard, or leave it to cool and offer it
of a buffet-style brunch.
Serves 6-8
759/3oz/6 tbsp butter
90ml/6 tbsp light brawn sugar
3 egg yolks
grated rind of
lemon
2sAg/goz/generous I cup
ricatta cheese
*.
oz ratafias, crushed
:!n
6S'
&
*"-t='
'l
to 1 90"c/375.F/
unti
a srnai
,p.e. ^g
cove'.
thel
spr
r.le ore'
tse
cTe". es
l" tfe er
a ''t
rg re fed oJTie.
5PdleIlesl'Loel
o tl-eoal gs-i
35 40
m nutes, c,
s go den and
c';c
as
it
is cold.
Serves 1O-12
vegetable oil, for greasing
1
chocolate, chopped
oz/1/n
6 eggs, separated
to decorate (optional)
For the chestnut cream
filling
(heavy) cream
I iq
chestnut purde
1
ueu r
chocolate, grated
38 x 25cn/1 5
x 10in Swiss
Leave
to cool completely.
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Ta
rte a u Citro n
Serves 8-1O
3509/1 2oz unsweetened ar sweet
shortcrust pastry
(superfine) sugar
L
'l
to 190"C/315"F/
to
overwthafork.
/t//tng s set
/f the pdsl,r/
beg/ns
lo
hatrzlaazzzlrarerllce42etzzll
{or/. Leave to coo(. Dust
with a httte
- --r={\==
-'L
l
-:
Tarte au Citron
You can find this classic lemon tart in
bistros all over France.
Serves 8-1O
3509/7 2oz unsweetened or sweet
shortcrust pastry
use
foil.
with a little
tart
is
equally
successf u, made
Serves 6
3509/1 2oz unsvleeiened or sweet
shartcrust pastry
3 firm pears
lemon juice
1
5mlll
filling
whole almonds
509/2ozl1/r cup caster
(superfine) sugar
egg, plus
I egg white
filling nto
ng
fil
ike the
in any
6 Meanwhile,
preheat
to 1 90"c/375"F/Gas
5. Peel
leave to cool.
Serves 6
1
For
1
the pastry
(superfine) sugar
is
slices
Press
for 30 minutes.
caramel colout
essence and
Serves 6
(all-purpose) flour
(co
1
coot(,s TIP
You can decorate the tartlets with melted
For
the filling
cuP lJreeK
with
to line
six
Serves 4
1 1 59/4oz amaretti, crushed
509/2oz plai n (semisweet)
chocolate, chopped
rnaron
na
and
fil the
with the
']
Pea rs in
Serves 6
6 ripe eating pears
30ml/2 tbsp lemon juice
759/3oz/scant
1/2
cup caster
(superfine) sugar
cinnamon stick
509/Sozlscant
4 Meanwhile,
Lhe
sauce
is
turning brown.
6
2
1
7+
fudge sauce.
that
Serve the pears in individual bowis
or on dessert plates, with the hot
w%
tl
tg
i,:;...@
:1
l::r=::1:.iitE,.. '
'::
J 1..-'ffi
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'.i.f,
4
:.
il:......
tr,r
,"
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l
This luxurious combination
of
caramelized topping.
Serves 8
9a0gl2lb/8 cups mixed summer bet ries,
or soft fruit
8 egg yolks
1
VARIATI(,N
To
Serves 6
6 egg yolks
1
has dissolved.
cool('s TrP
Pan
with water
.l
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l...-'.,,l
Amaretto Souffl6
2
serves 6
I
1
$upertine) sugar
ozll
d{
dl
\$,
i",
,i...
cup milk
',--.,,.e{l
3 Using
1 Butter a .5 litre/21/z Pint/
1
sugar.
for
stirring occasionally.
-'.
until sti{f.
to
ighte-
fold in gently.
rto '- :
:- :
"l
': -'=
top to covel
.': -:
ser ;-: :'
souH,e rs wel' rrsen,
orowned. Spr.nkre witn a lF i : .::
1O Bake for 20 TrtnLles,
or
jrsr
souffl6 immediately.
-:
as
serves 6
259/1 oz/2 tbsp butter, melted
6 5g / 21./zoz/generous
1/2
cu p
1/3
cu p caste r
(superfine) sugar
to 190"c/315"F/
Gas 5.
_l
2
flrm peaks.
GraduaLly
C(,(,K'S
TTPS
fold
is
2 Meanwhile,
Serves 5
5 0g / 2
oz
p Ia i
200mlllfl
(se m
1 I
'1
de. S ide
1 more
0 m nutes, or until
ir
cocoa powder
heal gerlly, sl
,r'rg.'o, I milJLe.
(all-purpose) flour
2 eggs
filling
grease
it
Dv
to coat it evenly.
'l
for 30 mlnutes
iug
f-.
L-r-
Serves 4
1
2 eggs
5 0g / 2
2 large oranges
30ml/2 tbsp unsalted (sweet) butter
45mll3 tbsp light brown sugar
250m1/8fl oz/1 cup crdme fraiche
of
- sr:rrorrlionr! ury
trrgrlio rdn
Lo trldKe
a smooth batter.
a wide.
l'
lILrE uu
LLer
LtJ
Litlr.
6 Add the
for
de. Slide
l-2
494) .a
Desseris
Cherry Pancakes
These pancakes are virtually fat-
Serves 4
509/2oz/1/t cup plain
(all-purpose) flour
509/2oz/1/, cup plain wholemeal
(whole-wheat) flour
pinch of salt
egg white
150m1/1/t
5ml/
1/z
tsp
2 Make a well
f
juite
is
arrowroot
3
1 Sift the plain flour, wholemeal flour
to
pancake
rs
serve lmmediately.
is
lvARIATI()IuS
coo!(,s TrP
Ihe basic pancakes can be made in
can of cherries.
496 D .a iesserts
is
Serves 4
1
eating apple
if frozen
1159/4oz/1h cup soft margarine
2 eggs
759/3oz/% cup plain (all-purpose) flour
cocoa powder
For the chocolate syrup
1
ayer of greaseproof
of
wth
string.
we
muscovado sugar.
-:a:c':o{
oorvls.
each w th
Break
4
1
chocolate syrup.
5 Steam in a covered pan for about
45 minutes, topping up the boiling
coot('s TrP
Serves 4
2
isi ng
(self+ising) flour
chocolate chips
glossy chocolate sauce and whipped
cream, to serve
:i:r::i:j:r
r:lii
thoroughly combined.
C(,(,K'S TTP
To make glossy
chocolate sauce:
caster sugar.
is rvonderful
seryed as a
cessert with a
chocolate sauce.
tI
ri si n g ) wh o lem _.a 1
tuvh 6
wheat) flour
259// oz/% cup (unsweetened)
1.-
cocoa powder
pinch of salt
l"7,l9rcotr
'
*, *ft marganne
,,: sort risni b,o,wn susar
ij:j::::,r'an;la
,::,^:-*
4 eggs
7 59/3
essence .r.,vract)
oz wh ite chocolate
chocalab
150m1/'/q pintpn
cup sinote
(|ryhil cream
3045mU2_3
tbsp mitk
li
sieve
a separate bowl,
cream the
essence
:Ujl'"
in one
,1,i^"-1":],
,bt2tb
alTLt,I^'1,".
o r 5t9009/
1
::
is
Xl:"
of the tin
5 Meanwhile, p.eoare
lhe saur e
Ereal the while
chocolate ;nr" .^ ...
and ptace tn a pan
' '
Preheat the
with
serves 6
1
7 59/602/11/2
ovenlo 190"C/315"F/
with greaseproof
(all-purpose) flour
(sweet) butter
finely grated rind
1
of 1 orange
egg yolk
filling
buttel softened
759/3oz/1/3 cup caster (superfine) sugar
1
4 egg yolks
759/3oz/% cup ground almonds
For
the meringue
3 egg whites
1
(superfine) sugar
temperature to 80"C/350'F/Gas 4
and bake the pie for '15-20 minutes,
'1
Christmas Pudding
This reciPe makes enough to fill
one 1.2 litre/2 PinV5 cuP bowl or
i
-+"
1.,
at:"
" i:;;...
ffi
for
Serves 8
1
(aPPle
it
oi
an'
n
pie) spice
1
5 Make a Pleat
"
c'
(pourable) consistenc\/.
44
*.
2 eggs
1
breadcrumbs
lT59l60zlgeneraus
(qolden raistns)
1
T59l6ozlgenerous
1 cuP
pan ol
sultanas
chopped finelY
259/1ozllh cuP choPPed almonds
1 smatl cooking aPPle, Peeled, cared
back of a sPoon.
to
'
-'
si-rering wdlel aro >IedT
cuP raisins
jn a steamer ove'
Place the bowl(s)
j!'
for reheatlng.
T(, SER\,E
Steam for 2 hours Remove and
discard the paper.and foll, run a kn fe