Recipes: SITHPAT006 Produce Desserts

Recipes
SITHPAT006 Produce desserts

Contents
Hot desserts Sauces
#242 Sticky date pudding............................... 3 #82 Crème anglaise (English custard)........................... 20
#243 Crème brûlée......................................... 4 #254 Mango anglaise...................................................... 21
#244 Steamed chocolate pudding................. 5 #255 Chocolate sauce..................................................... 22
#245 Crepes with Cointreau sabayon............ 6 #256 Butterscotch sauce................................................ 23
#246 Chocolate soufflé................................... 7 #257 Orange sauce......................................................... 24
#45 Apple fritter in yeast batter.................... 8 #261 Sweet lemon sauce................................................ 25
#25 Poached pear........................................ 9 Other
Cold desserts #185 Fondant................................................................... 26
#247 Orange bavarois.................................. 10 #186 French buttercream................................................ 27
#248 Crème caramel.................................... 11 #258 Vacherin shells........................................................ 28
#249 Summer pudding................................. 12 #259 Brandy snap baskets.............................................. 29
#250 Lemon meringue tart........................... 13 #260 Nougatine cutouts.................................................. 30
#184 Chocolate mousse............................... 14 Modern Australian
#176 Berry and mascarpone cheesecake.... 15 #416 Green tea and sesame ice cream........................... 31
#64 Baked egg custard.............................. 16 #417 Tropical fruit with kaffir lime caramel amber ale
Frozen desserts jelly and coconut ice cream.................................... 33
#418 Beetroot chocolate mud cakes and raspberry
#251 Coffee parfait....................................... 17
meringues............................................................... 35
#252 Rhubarb sorbet.................................... 18
#419 White chocolate dumplings with chilli icecream.... 37
#253 Praline ice cream................................. 19
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V1.1
Hot desserts # 242
Sticky date pudding

Yield: 5 portions
Ingredients Quantity
Water, boiling 220 ml
Pitted dates, finely chopped 200 g
Vanilla essence few drops
Sour cream (35% fat content) 200 g
Caster sugar 175 g
Flour 170 g
Baking powder 10 g
Eggs, beaten 3
Unsalted butter 50 g
Step Method
1 Place the chopped dates in a bowl and pour the boiling water over the top. Cover with
plastic wrap and allow to soak for 15 minutes.
2 Place the dates and water into a pan, add the vanilla, sour cream and sugar and bring to
the boil. Simmer until the mixture becomes tender and the consistency of jam. Remove
the mixture from the heat and set aside to cool.
3 Sift the flour and baking powder twice for an even distribution.
4 When the mixture has cooled to about 70 °C, add the butter and eggs and beat in well.
Fold in the sifted flour and baking powder.
5 Pour the mixture into a greased 12 cm cake tin or in individual dariole moulds and bake in
the oven at 170 °C for 20 to 35 minutes until golden and firm. (For a moister result, place
in a water bath and bake in the oven at 190 °C.)
6 Turn pudding out of cooking vessels and serve smothered with butterscotch sauce and
double cream.
© 2019 Didasko Digital

Hot desserts # 243
Crème brûlée
Yield: 5 portions
Milk (1) 250 ml
Cream 250 ml
Vanilla bean 1/2
Whole eggs 3
Egg yolks 2
Sugar (caster) 65 g
Milk (2) 50 ml
Icing sugar as required
Step Method
1 Place the milk (1), cream and vanilla bean into a pan and warm to blood temperature.
2 In a separate bowl, mix the eggs, egg yolks, sugar and milk (2) and slowly pour into the
warm milk while stirring to mix thoroughly.
3 Pass the custard mixture through a fine strainer and then pour into five individual brûlée
moulds (earthenware moulds similar in shape to dariole moulds).
4 Place the dishes into a deep oven tray and half fill the tray with warm water.
5 Place into an oven pre-set to 165 °C until set, approximately 35 to 45 minutes.
6 Remove the moulds from the oven. Dredge each custard with icing sugar and glaze under
the salamander to a deep golden brown.
7 Clean the dishes and serve hot on a plate covered with a doily, accompanied with a bowl
of double cream or sponge finger biscuits. Garnish as desired.

Hot desserts # 244
Steamed chocolate
pudding
Yield: 5 portions
Butter (1) 15 g
Caster sugar (1) 15 g
Butter (2) 120 g
Eggs, beaten 2
Flour 145 g
Cocoa powder 30 g
Baking powder 8g
Salt pinch
Milk 30 ml
Step Method
1 Grease five dariole moulds with butter (1) and coat with sugar (1). Set aside.
2 Place the butter (2) and sugar (2) in a bowl and cream together until white and fluffy.
3 Gradually add the beaten egg, beating in well with a wooden spoon.
4 Sieve twice the flour, cocoa, baking powder and salt, and mix carefully into the creamed
butter along with the milk.
5 Two-thirds fill the prepared dariole moulds. Cover with buttered greaseproof paper and
steam in an atmospheric steamer for approximately 40 minutes. The puddings are cooked
when a skewer can be poked into the centre and returns clear of pudding mix.
6 Turn the puddings out on hot service dishes and serve with mango custard. Garnish
as desired.
Note
You can use many other sauces in place of mango custard such as chocolate sauce or jam sauce.

Hot desserts # 245
Crepes with
Cointreau sabayon
Yield: 5 portions
Flour 125 g
Salt pinch
Eggs 1
Milk 250 ml
Butter 30 g
Cooking oil as required
Egg yolks 5
Orange juice 60 ml
Cointreau 60 ml
Step Method
1 Sieve the flour and salt into a bowl and make a well. Add the sugar (1), egg and a little of
the milk to the well. Mix with a whisk while slowly adding the remainder of the milk until a
smooth batter is achieved.
2 Place the butter into a small pan and cook until just nut-brown in colour, add to the batter
and whisk in quickly. Cover the bowl and allow to rest for 1 hour.
3 Heat the crepe pan, add enough cooking oil to coat all internal surfaces of the pan and
heat until very hot. Tip out the surplus oil.
4 Add approximately 30 ml of batter to the pan, enough to coat the bottom of the pan.
Cook quickly until lightly brown on both sides, turning once.
5 Remove the crepe from the pan and place on a plate. Continue making crepes until all of
the batter has been used. The mixture should yield enough batter to make 15 crepes.
6 Fold the crepes in half and then in quarters and dress overlapping on service plates,
allowing three crepes per serve. Sprinkle with a little icing sugar and reheat carefully under
the salamander as required.
7 To make the sabayon, place the egg yolks and sugar (2) into a stainless steel mixing bowl
and mix thoroughly with a balloon whisk. Add the orange juice and Cointreau to the egg
mixture. Place the bowl over a pot of hot water and whisk vigorously and continuously,
keeping the sides of the bowl clean. The sabayon is ready when it’s light and frothy and
flows off the end of the whisk like a ribbon.
8 To serve, reheat the crepes and spoon the sabayon liberally over each serve. Garnish
as desired.

Hot desserts # 246
Chocolate souffle
Yield: 5 portions
Butter (1) 20 g
Milk 125 ml
Chocolate, grated 45 g
Vanilla essence trace
Flour 40 g
Butter (2) 50 g
Egg yolks, beaten 4
Egg whites 5
Icing sugar as required to dredge
Step Method
1 Grease five ceramic soufflé moulds with butter (1) and coat with sugar (1) and set aside.
2 Place the milk, grated chocolate and vanilla essence into a pan and bring to the boil.
3 Sift the flour. Cream the butter (2) and sugar (2) until white and fluffy. Mix in the sifted
flour to form a smooth paste.
4 Slowly add the boiled chocolate milk to the butter, sugar and flour mixture, while
whisking vigorously.
5 Pour the mixture into a clean pan and stir with a wooden spoon until the mixture comes
to the boil, and then for a further 2 to 3 minutes. Remove from the heat and allow to
cool slightly.
6 Add the beaten egg yolks and beat into the mixture well.
7 Place the egg whites and a quarter of the sugar (3) into a clean bowl and whisk to a stiff
peak. Gradually add the remainder of the sugar.
8 Add a quarter of the meringue to the mixture and mix in well.
9 Gently fold in the remainder of the meringue, taking care to retain as much of the trapped
air as possible.
10 Carefully distribute the mixture into the prepared soufflé dishes and bake in a conventional
oven at 210 °C for approximately 20 to 25 minutes.
11 When the soufflés are ready, dredge the surface with icing sugar, place them on doily-
covered plates and serve immediately before the trapped hot air escapes, causing the
soufflé to sink.
Note
If soufflés are cooked in a convection oven with a fan, they’ll rise unevenly and most of the air will
blow out.

Hot desserts # 45
Apple fritter in
yeast batter
Yield: 2 portions
Apple 1
Sugar 30 g
Lemon juice ½ lemon
Flour 20 g
Yeast batter 100 ml
Cinnamon 5g
Step Method
1 Peel, core and slice the apple into rounds 1 cm thick.

2 Sprinkle the apple slices with 1/3 of the sugar and the lemon juice and marinate for
30 minutes, turning occasionally.
3 Drain the apple, wipe the pieces dry with paper towel and then dust each slice with flour
and shake off excess.
4 Coat with the batter, drain off excess and fry at 180 °C until golden brown.
5 Drain off fat. Mix the remaining sugar together with the cinnamon and coat the fritters.
Serve with cream or ice cream.

Hot desserts # 25
Poached pear
Yield: 4 portions
Pears 4
Stock syrup enough to cover
Step Method
1 In a suitable high-sided pan, bring to the boil enough stock syrup to cover the pears.
2 Carefully peel the pears, taking care to get a smooth surface, without bruising.
3 Place the peeled pears into the simmering stock and submerge them using a cartouche
and a plate.
4 Bring the liquid back to the boil and then turn down to poaching temperature.
5 Allow to poach until the fruit becomes tender. Test using the tip of your knife.
6 Remove the pan from the heat source and allow the pears to cool in the syrup.
7 The pears should be served chilled with a little of the poaching liquid.
Note
The pears can be served whole or cut down the centre in two halves. If the pears are cut, the core
must be carefully removed.

Cold desserts # 247
Orange bavarois
Yield: 5 portions
Gelatine powder 4g
Orange juice 100 ml
Orange segments from 2 oranges
Milk 250 ml
Orange zest, finely grated from 2 oranges
Orange colour (optional) few drops
Egg yolks 3
Leaf gelatine 12 g
Cream, lightly whipped 250 ml
Step Method
1 Place the powdered gelatine into a small pan, add the orange juice and sugar (1), and mix well.
Allow the ingredients to dissolve for a couple of minutes.
2 Bring the liquid to the boil to fully dissolve the sugar and gelatine and then set aside to cool
until the liquid starts to become syrupy.
3 Pour about 20 ml of the jelly into each of the five individual dariole, timbale or soufflé moulds
to chemise the top when the mould has been turned out.
4 Neatly position 2 to 3 orange segments in the setting jelly of each mould and place under
refrigeration to set. You can also make the bavarois without the inclusion of steps 1 and 2.
5 Place the milk, orange zest and orange colouring into a pan and bring to the boil.
6 Mix the egg yolks and sugar (2) together in a bowl. Add about 60 ml of boiling milk to the bowl and
quickly whisk together. Slowly add the rest of the milk and stir thoroughly with a wooden spoon.
7 Place the milk, egg and sugar mixture into a clean pan and heat gently, stirring with a wooden
spoon until the sauce thickens enough to coat the back of a spoon. Do not allow the sauce to
boil or it will curdle and separate.
8 Remove from the stove and continue to stir until the sauce cools slightly.
9 Soak the gelatine leaves in cold water until they become soft.
10 Drain or squeeze the gelatine to remove excess water and add to the hot mixture, stirring
until dissolved.
11 Pass the mixture through a fine strainer into a clean bowl and allow to cool, stirring occasionally.
12 When the mixture has cooled to a little below room temperature, fold in the lightly whipped
cream. Pour into moulds lightly greased with almond oil and place under refrigeration until set.
13 To serve, dip the mould into hot water for a few seconds, making sure that the water does not
come into contact with the bavarois. Shake the mould a little and then turn out on chilled service
plates. Serve with chocolate sauce, whipped cream and the remaining orange segments.
Note
You can make other flavours by substituting the orange with other ingredients such as coffee,
chocolate, berries or vanilla.
10

Cold desserts # 248
Crème caramel
Yield: 5 portions
Sugar (caster) 100 g
Water 80 ml
Milk 400 ml
Whole eggs 3
Egg yolks 2
Sugar (caster) 40 g
Step Method
1 Place the first quantity of sugar and two-thirds of the water into a small clean pan and
bring to the boil. Use a clean pastry brush dipped into cold water to wash granules of
sugar off the side of the pan. This helps to prevent the sugar mixture crystallising.
2 Continue to cook the sugar until it turns a golden amber colour. You may need to shake
the pan a little so that the mixture browns evenly.
3 When the sugar has caramelised to a golden amber, remove the pan from the heat and
add the remainder of the water to stop the cooking process and mix.
4 Pour the caramel into the bottom of five dariole moulds and set aside to cool.
5 Place the milk into a pan and warm to blood temperature.
6 In a separate bowl, mix the eggs, egg yolks, sugar and vanilla and slowly pour into the
warm milk while stirring.
7 Pass the custard mixture through a fine strainer and then pour into the moulds on top of
the caramel.
8 Place the moulds into a deep oven tray and half fill the tray with warm water.
9 Place into an oven pre-set to 165 °C until cooked, approximately 35 to 45 minutes.
10 When cooked, remove and allow to chill completely under refrigeration.
11 To serve, loosen around the top edges of the moulds, shake carefully to loosen the creams
and turn out onto a chilled service plate as required. Make sure that all of the caramel is
utilised. Garnish as desired.
11

Cold desserts # 249
Summer pudding
Yield: 5 portions
Fresh white bread 15 slices
Gelatine 14 g
Water 120 ml
Lemon juice 1/2 lemon
Strawberries, hulled and washed 200 g
Raspberries, hulled and washed 200 g
Blackberries, hulled and washed 200 g
Cream, whipped 150 g
Step Method
1 Remove the crusts from the slices of bread. Cut five bread circles to neatly fit into the
enclosed top of five dariole moulds.
2 Cut five bread circles the same size as the open base of a dariole mould and set them aside.
3 Cut the remaining bread into rectangles and neatly line the interior sides of the five moulds.
4 Place the gelatine in a pan. Pour the cold water and lemon juice over the gelatine, mix well
and allow to dissolve for several minutes. Slowly bring the pan to poaching temperature
making sure that the gelatine had fully dissolved through the liquid.
5 Add the fruit to the pan and gently cook until the fruit has become tender, without any
signs of it breaking up. Remove from the heat.
6 Evenly distribute the poached berries into the five lined dariole moulds and then fill each
with the cooking liquid.
7 Cover each mould with the remaining bread circles and press down firmly until the bread
has soaked with the cooking liquid.
8 Cover the puddings with plastic wrap, place a flat tray on top and weigh it down.
Refrigerate for 3 to 5 hours until firmly set.
9 To serve, run the tip of a knife around the edge to loosen the pudding from the mould,
shake well and place on a service plate. Decorate the plate with cream and garnish
as desired.
Note
Fresh berry coulis makes a wonderful accompaniment for this pudding.
12

Cold desserts # 250
Lemon meringue tart

Yield: 1 x 23 cm tart 10 to 12 portions
Flour 170 g
Icing sugar 50 g
Salt (1) pinch
Unsalted butter (1), diced & chilled 125 g
Whole egg, beaten 1
Cornflour 85 g
Salt (2) pinch
Water 500 ml
Egg yolks, beaten 4
Unsalted butter (2) 85 g
Lemon juice 85 ml
Lemon rind, finely grated 40 g
Egg whites 4
Cream of tartar pinch
Step Method
1 To make the flan shell, place the flour, icing sugar, salt (1) and butter (1) into a food
processor and process until the mixture resembles breadcrumbs. Add the beaten egg and
continue processing until the mixture forms a mass. Wrap the dough in plastic wrap and
refrigerate for 1 hour.
2 Roll the dough out on a floured board to approximately 3 mm and line a lightly greased
23 cm tart tin. Prick the shell with a fork and then blind bake in an oven pre-heated to
190 °C for 25 to 30 minutes until brown and crisp.
3 To make the lemon filling, mix sugar (1), cornflour, and salt (2) in a pan. Gradually add the
water and whisk until the cornflour is dissolved. While continually stirring, bring the mixture
to the boil and continue to simmer for ten minutes.
4 Pour a little of the boiling mixture into a bowl with the egg yolks, mix well and then pour
the tempered yolks into the simmering pan and continue cooking and stirring for a further
five minutes.
5 Remove the mixture from the heat and beat in the butter (2), lemon juice and rind. Pour the
mixture into a bowl and allow to cool to lukewarm, stirring occasionally to prevent a skin
from forming. Pour the filling into the cooled tart shell and set aside.
6 To make the meringue, place the egg whites into a spotlessly clean mixing bowl with the
cream of tartar and a quarter of the sugar (2). Whisk to a soft peak. Gradually add the
remainder of the sugar and continue whisking until the meringue holds a stiff peak.
7 Pile the meringue onto the lemon filling, spreading well over on to the pastry edge so that
the meringue will not shrink from the edges.
8 Cook in an oven pre-heated to 180 °C until the meringue lightly browns.
9 Serve hot or cold with whipped cream or ice cream.
13

Cold desserts # 184
Chocolate mousse
Yield: 5 portions
Dark chocolate 200 g
Sugar 60 g
Water 40 ml
Vanilla pod/bean 1/2
Egg yolks, beaten 4
Leaf gelatine 8g
Thickened cream, lightly whipped 450 ml
Step Method
1 Melt and temper the couverture in a bowl over hot water.

2 Place the sugar, water and vanilla into a pan. Bring to the boil to dissolve the sugar and
allow the vanilla flavour to infuse the syrup. Strain and allow the syrup to cool.
3 Add the egg yolks to the cooled sugar syrup and heat slowly to 85 °C while stirring.
Use a sugar thermometer or probe for this.
4 Pour the mixture into a mixing bowl and whip until fluffy and white.
5 Soak the gelatine in cold water until soft. Drain away excess water. Place it in a bowl
above boiling water until totally dissolved. Add the dissolved gelatine to the fluffy syrup
and egg yolk mixture.
6 Mix approximately 20% of the whipped cream with the melted chocolate. Stir into the
egg yolk sabayon.
7 Gently fold in the remaining cream.
8 Use to fill éclairs, cream puffs, profiteroles, cakes, etc. Alternatively, pour or pipe the
mousse into suitable glasses or chocolate cups and refrigerate until set. Decorate the
mousses with whipped cream and grated chocolate and serve.
14

Cold desserts # 176
Berry and mascarpone

cheesecake
Yield: 1 x 24 cm ring 12 to 16 portions
Butter 120 g
Plain sweet biscuits, crushed 240 g
Cinnamon, ground 3g
Water 50 ml
Egg yolks 3
Whole eggs 1
Leaf gelatine 15 g
Mascarpone 500 g
Berry purée (fresh or frozen) 300 g
Thickened cream, whipped 600 g
Step Method
1 Line the bottom and sides of a 24 cm spring form tin or cake ring with greaseproof paper.
2 Melt the butter in a pan. Add the biscuit crumbs and cinnamon and stir until the crumbs
absorb the butter and form a mass. Press the mix into the bottom of the lined tin.
Refrigerate to set.
3 Place sugar (1) in a saucepan and cover with the 50 ml water. Bring to the boil and
continue cooking until the sugar syrup reaches 120 °C. Use a sugar thermometer to get
an accurate measurement.
4 Place the egg yolks, whole egg and sugar (2) into the bowl of a mixer and whisk to a
firm, frothy consistency. When the boiled sugar/water mixture has reached the correct
temperature, slowly pour it into the whisked eggs.
5 Soak the gelatine in cold water until soft. Drain away excess water. Place it in a bowl
above boiling water until totally dissolved. Add it to the egg and sugar mixture. Continue
whisking until cool.
6 Add the mascarpone to the egg base, stirring with a wooden spoon until the mixture
is smooth.
7 Fold through the berry purée and then the whipped cream, taking care not to overmix.
8 Pour the mixture into the prepared ring. Chill for a minimum of 3 hours before serving.
9 Portion and garnish as desired.
Note
Strawberries, raspberries, blackberries and boysenberries or a mixture are best for this recipe.
However, you may replace berries with other fruit purées such as mango, kiwifruit, cherry, etc.
15

Cold desserts # 64
Baked egg custard

Yield: 5 portions
Milk 500 ml
Eggs 4
Castor sugar 60 g
Nutmeg, ground trace
Step Method
1 Preheat the oven to 165 °C. If a higher temperature is used, the custard will bubble and
the end result will be poor.
2 Break the eggs and sugar into a bowl and mix together.
3 Warm the milk in a pan to 37 °C, and then add to the egg and sugar mixture
incorporating with a wooden spoon. Do not use a whisk as this can create unwanted
air bubbles.
4 Pass the mixture through a fine strainer into individual ceramic dishes and sprinkle the
surface with a little nutmeg.
5 Place the dishes into a deep tray and half fill with warm water.
6 Place in the oven and bake for 50 to 60 minutes. The custard is cooked when it is firm
and a thin bladed knife can be poked in the centre and come away clean.
7 Remove from the bain-marie and wipe the dishes. Serve cold with a fruit sauce.
16

Frozen desserts # 251
Coffee parfait
Yield: 8 to 10 portions
Caster sugar 210 g
Water 70 ml
Egg yolks 5
Espresso coffee or coffee essence 75 ml
Rum 100 ml
Thickened cream, whipped 600 g
Step Method
1 Place the sugar and water into a pan and boil to 120 °C. You will need to use a sugar
thermometer or probe for accuracy.
2 Place the egg yolks into a mixing bowl and whisk until light, frothy and increased in
volume. Slowly add the sugar syrup and continue whisking until cool. Add the coffee
and rum.
3 Carefully fold in the whipped cream.
4 Line a rectangular terrine mould with plastic wrap. Pour the parfait mixture into the lined
mould and cover with plastic wrap. Place the parfait in the freezer for 2 to 3 hours until
just frozen.
5 To serve, demould the parfait onto a clean cutting board. Use a hot knife to slice the
parfait into 16 to 20 slices, allowing two slices per serve. Decorate as desired.
17

Rhubarb sorbet
Yield: 1.5 L
Water (1) 200 ml
Rhubarb 800 g
Water (2) 500 ml
Lemon juice 1/2 lemon
Water (3) 50 ml
Egg whites 2
Step Method
1 Remove the leaves, coarse skin and root end from the rhubarb and cut into 5cm pieces.
2 Wash thoroughly under cold running water, drain and then place in a shallow pan with the
water (1) and sugar (1). Bring to the boil and then stew until the fruit becomes tender.
3 Purée the stewed fruit with the cooking liquid in a blender.
4 Place the water (2), sugar (2) and lemon juice in a pan and bring to the boil. Continue to
cook the syrup until it registers 22 ° Baumé on the saccharometer. Remove from the heat
source and allow to cool completely.
5 Make an Italian meringue by boiling the sugar (3) and water (3) together until the syrup
reaches 140 °C on the sugar boiling thermometer. As the syrup boils, use a clean pastry
brush dipped into cold water to wash granules of sugar off the side of the pan. This helps
to prevent the sugar mixture from crystallising.
6 Whisk the egg whites in a clean basin to a stiff peak. When the sugar syrup reaches 140 °C,
pour it slowly into the meringue while whisking continuously. Continue whisking until cold.
7 Add the prepared rhubarb purée to the cooled sugar syrup and pour them into the
container of an ice cream machine. Commence churning and freezing. At the point where
it begins to thicken, add the Italian meringue and continue to freeze the sorbet until light
and fluffy.
8 Serve the sorbet in frosted glass coupes garnished with a mint leaf or as an
accompaniment to other desserts.
18

Praline ice cream

Yield: 2 L
Water 15 ml
Almonds, toasted 30 g
Hazelnuts, toasted 20 g
Almond oil few drops
Milk 1L
Egg yolks 10
Thickened cream 350 ml
Step Method
1 Make the praline by boiling the water and sugar (1) in a pan until it becomes a light
caramel colour. Add the toasted nuts, mix well and then pour the mixture onto a marble
slab lightly oiled with almond oil.
2 Allow the praline to become cold and then break it into pieces with the back of a cook’s
knife. Place the broken pieces into a food processor and blend to a fine granular texture.
Set aside until required.
3 Pour the milk and vanilla essence into a pan and bring to the boil.
4 Whisk the sugar (2) and egg yolks together in a bowl. Add the boiling milk a little at a
time, whisking continuously. Return the mixture to the pan and cook gently, stirring with a
wooden spoon until the mixture thickens enough to coat the back of a spoon. Take care
not to overheat, as the mixture will curdle.
5 Pass the custard through a fine strainer into a bowl and continue to stir until the mixture
cools down.
6 Pour the custard into the container of an ice cream machine and commence churning and
freezing. When the custard is cold to the touch, add the cream and praline. Continue to
churn and freeze until the ice cream reaches a thick, frozen consistency.
7 Remove the ice cream from the machine into a suitable container, cover with plastic wrap
or a tight-fitting lid and store in the freezer until required.
19

Sauces # 82
Crème anglaise
(English custard)
Yield: 1 L
Milk 1L
Vanilla essence 2 ml
Sugar 100 g
Egg yolks 10
Step Method
1 Place the milk and vanilla essence into a clean pan. Bring to the boil.
2 Mix the egg yolks and sugar together in a bowl.
3 Add about 100 ml of boiling milk to the bowl. Quickly whisk together.
4 Slowly add the rest of the milk. Stir thoroughly with a wooden spoon.
5 Place the milk, egg, and sugar mixture into a clean pan. Heat gently, stirring with a
wooden spoon until the sauce thickens enough to coat the back of a spoon. Do not allow
the sauce to boil or it will curdle and separate.
7 Pass the sauce through a fine strainer for use warm or chilled.
Note
This sauce is suitable for most sweet puddings, pies, and desserts. You can flavour it with puréed
fruit, liqueurs, chocolate or coffee.
20

Sauces # 254
Mango anglaise
Yield: 1.5 L
Milk 800 ml
Caster sugar 100 g
Egg yolks 12
Mango purée, fresh or canned 400 ml
Suntori Mango Liqueur 50 ml
Step Method
1 Place the milk and vanilla essence into a clean pan and bring to the boil.
2 Mix the egg yolks and sugar together in a bowl.
3 Add about 100 ml of boiling milk to the egg yolks and sugar and quickly whisk together.
4 Slowly add the remainder of the milk and stir thoroughly with a wooden spoon.
5 Place the milk, egg, and sugar mixture into a clean pan and heat gently, stirring with a
wooden spoon until the sauce thickens enough to coat the back of the spoon. Do not
allow the sauce to boil or it will curdle and separate. If you are using a thermometer, slowly
bring the mixture to 82 °C.
7 Add the mango purée and liqueur to the sauce and mix through thoroughly.
8 Pass the sauce through a strainer before using warm (37 °C) or chilled.
Note
• For variation, use other fruit purées and liqueurs in place of mango.
• For chocolate anglaise, stir in 170 g of melted chocolate into the custard while it is still warm.
21

Sauces # 255
Chocolate sauce
Yield: 800 ml
Water 300 ml
Caster sugar 170 g
Dark compound chocolate, chopped 85 g
Cornflour 25 g
Cocoa powder 50 g
Cold water as required
Step Method
1 Combine the water, sugar and chocolate together in a pan and bring to the boil,
stirring with a wooden spoon to mix the chocolate with the syrup.
2 Sift the cornflour and cocoa powder together twice and then mix to a thin paste with a
little cold water.
3 Add the paste to the boiling chocolate while stirring vigorously and return to the boil.
4 Pass the sauce through a fine strainer and serve hot or cool and store until required.
Note
If this sauce is too thick when cooled it can be thinned to the desired consistency with a little hot
water or sugar syrup.
22

Sauces # 256
Butterscotch sauce
Yield: 500 ml
Brown sugar 150 g
Sour cream 250 ml
Unsalted butter 120 g
Vanilla bean 1/2
Step Method
1 Place all ingredients into a pan and bring to the boil while stirring.
2 Simmer the sauce until the sugar has dissolved and the sauce reaches the
desired consistency.
Note
This sauce is best served hot and is suitable for service with steamed sponge puddings such as
ginger pudding or sticky date pudding.
23

Sauces # 257
Orange sauce
Yield: 500 ml
Orange juice, strained 250 ml
Water 100 ml
Sugar 150 g
Brandy 80 ml
Arrowroot 30 g
Orange zest, fine from 2 oranges
Step Method
1 Place the orange juice, water and sugar into a pan and bring to the boil.
2 Dilute the arrowroot in the brandy to make a wet paste and then whisk it into the sauce
until it thickens. Reboil the sauce and pass through a fine strainer.
3 Blanch, refresh, and squeeze dry the orange zest and stir through the sauce.
Note
Suitable for serving hot or cold.
24

Sauces # 261
Sweet lemon sauce

Yield: 1 L
Lemons 3
Water 500 ml
Sugar 130 g
Arrowroot (for transparent sauce) or
Cornflour (for an opaque sauce) 30 g
Step Method
1 Carefully remove the zest from two of the lemons. Cut it into julienne or use a zester to
achieve the same result.
2 Place the water, sugar, and juice from the three lemons into a pan. Bring to the boil.
3 Dilute the arrowroot / cornflour in a little cold water. Then, whisk it into the sauce until
it thickens.
4 Re-boil the sauce and pass through a fine strainer.
5 Blanch, refresh, and squeeze dry the zest. Add it to the liquid.
25

Other # 185
Fondant
Yield: 1 L
Water 200 ml
Caster sugar or sugar cubes 500 g
Glucose 50 g
Step Method
1 Place the water, sugar and glucose into a clean sugar boiling pan. Bring to the boil, stirring
to dissolve the sugar. Use a clean pastry brush dipped into cold water to wash granules of
sugar off the side of the pan. This helps to prevent the sugar mixture crystallising.
2 Continue boiling gently to 116 °C. Use a sugar thermometer to check this.
3 Slowly pour the boiled sugar onto a dampened marble slab and allow to cool slightly.
4 Using a palette knife in each hand, scrape and agitate the syrup until it turns white and
creamy. Knead to finish mixing the fondant to a smooth texture.
5 Cover with a damp cloth and allow to soften for 1 hour.
6 To use, place the fondant in a bowl over hot water and warm gently while stirring until
it reaches 37 °C. If the fondant is too thick at this temperature, thin with a little water,
sugar syrup or egg white until it flows smoothly. Add a few drops of liquid food colouring
if required.
Note
Use fondant to ice cakes, éclairs, buns, or as a sweet sauce (if thinned sufficiently).
26

Other # 186
French buttercream
Yield: 1 L
Caster sugar 260 g
Water 60 ml
Egg yolks 5
Unsalted butter, softened 3.1 kg
Step Method
1 Place the sugar and water into a heavy-based, clean pan and bring to the boil, stirring to
dissolve the sugar. Continue to boil until the syrup reaches 121 °C.
2 In the meantime, place the egg yolks into a mixing bowl and whisk them vigorously until
they are thick and light.
3 When the sugar syrup reaches 121 °C, pour it very slowly into the egg yolk foam while
continuing to beat vigorously. Continue beating until the mixture is completely cool and
very thick and light.
4 Gradually add the softened butter into the egg mixture a little at a time, allowing each
addition to be totally absorbed before adding the next.
5 Beat in the vanilla essence or other suitable flavouring. If the mixture becomes too soft,
refrigerate it for a short time until it is firm enough to use.
Variations
You can flavour and/or colour buttercream to suit the recipe. Here are some ideas.
• 120 g warm melted chocolate
• 80 g instant coffee dissolved in 25 ml of water
• 130 g powdered praline
• Spirits
• Extracts
27

Other # 258
Vacherin shells
Yield: 10 pieces
Egg whites 9
Salt pinch
Caster sugar 500 g
Step Method
1 Place the egg whites, salt and one-third of the sugar into a clean mixing bowl and whisk to
a stiff peak. Fold the remaining sugar through the meringue.
2 Place the meringue in a piping bag fitted with a 1 cm plain nozzle.
3 Place a sheet of greaseproof paper onto a baking tray. Commence piping by starting in
the centre and continuing around in a spiral fashion to form a circular base 10 to 15 cm in
diameter, depending on how it will be used.
4 Place the piped meringue into a cool oven at 135 °C and bake until completely dry and
crisp, but without colour. Allow to cool.
Note
• This is suitable for serving as a base under sliced fruits and/or ice cream.
• You can also pipe into other shapes as desired.
28

Other # 259
Brandy snap baskets

Yield: 400 g
Butter 100 g
Caster sugar 100 g
Golden syrup 100 g
Ginger, ground pinch
Brandy 25 ml
General purpose flour, sifted 110 g
Step Method
1 Place the butter, sugar, golden syrup, ginger and brandy into a pan and slowly bring to the
boil while stirring to dissolve the sugar.
2 Remove the mixture from the stove. Add all of the flour at once and stir through the
mixture until cleared. Allow the mixture to cool to room temperature.
3 To cook the snaps, place dessert spoon sized dollops of the mixture onto a lightly greased
baking tray. Allow plenty of room around each dollop as the mixture spreads a great deal.
You may only get 2 to 3 per tray.
4 Place the tray in an oven pre-heated to 180 °C for approximately 5 minutes, until golden
brown and well spread.
5 Remove the tray from the oven and allow to cool slightly. Using the edge of a pallet knife,
lift the snaps from the tray and lay each one over the lightly greased base of upside down
dariole moulds so that they form a bowl/basket shape.
6 When the snaps have cooled and become firm and brittle, they are ready for use. If you’re
not going to use them immediately, place in an airtight container until ready to serve.
Note
Brandy snap baskets are suitable as a container for fruits, frozen ices, etc. as long as you serve
them immediately, so that the basket does not have time to become soggy.
29

Other # 260
Nougatine cutouts
Yield: 600 g
Almonds, flaked 190 g
Water 100 ml
Caster sugar, clean 375 g
Glucose 150 g
Butter 10 g
Step Method
1 Spread the flaked almonds evenly over a baking tray and place in the oven at 160 °C until
an even light brown colour. You will need to mix these occasionally for even colouring.
2 Place the water, sugar and glucose into a clean, heavy sugar boiling pan and boil until
the caramel is amber in colour. Use a clean pastry brush dipped into cold water to wash
granules of sugar off the side of the pan as it boils. This helps to prevent the sugar mixture
from crystallising.
3 Add the cooked almonds and butter to the caramel all at once and mix in carefully so that
you do not break the almonds into small pieces.
4 Pour the mixture onto an oiled marble slab, oiled silicon baking sheet or a silicon mat, and
spread it out. Use another oiled sheet of silicon over the top and roll to an even layer using
a rolling pin. Remove the cover sheet.
5 While the nougatine is still soft, cut into diamonds, triangles, squares, circles or any other
required shape. Allow the shapes to cool and harden. The nougatine will remain soft longer
if you work near an open oven or under heat lamps.
30

Modern Australian # 416
Green tea and sesame

icecream 1/2
Yield: 4 portions
Lychees, in syrup 560 g
Ice creams
Black sesame seeds 200 g
Light corn syrup 30 ml
Water 60 ml
Matcha 25 g
Water 80 ml
Evaporated milk 750 ml
Caster sugar 220 g
Plain flour 350 g
Baking powder 2½ tsp
Sesame crisp
Butter 50 g Sweet soy syrup
Orange juice 1 tbsp Potato starch 1 tbsp
Liquid glucose 25 ml Water 1 tbsp
Plain flour 25 g Mirin 60 ml
Icing sugar 75 g Dark brown sugar 75 g
Sesame seeds, white 50 g Japanese soy sauce 30 ml
Sesame seeds, black 15 g Water 250 ml
Step Method
Ice creams
1 Grind the sesame seeds in a mortar and pestle or small food processor until finely ground.
2 Transfer to a bowl, add the corn syrup and 60 ml of water and stir to combine. Set aside.
3 Stir the matcha powder with 80 ml of water to combine.
4 Place the sugar, cream and milk in a saucepan over high heat. Stir to dissolve the sugar
and cook until the mixture just comes to the boil. Remove from the heat and divide
between two bowls.
5 Whisk the sesame paste into one bowl of the sugar mixture and the matcha paste into the
other bowl until combined.
6 Cover the surface of each mixture with plastic wrap, cool, then refrigerate until cold.
7 Churn the matcha mixture in an ice cream maker until frozen. Transfer to an airtight
container and cover the surface with plastic wrap and freeze until firm. Makes 1 L.
8 Strain the sesame mixture and discard the solids. Churn in an ice cream maker until
frozen. Transfer to an airtight container, cover the surface with plastic wrap and freeze until
firm.
Makes 1 L.
31

Green tea and sesame

icecream 2/2
Sesame crisp
1 Melt the butter in a saucepan. Add the orange juice and glucose and warm gently.
2 Sieve the flour and add to the butter mixture together with the icing sugar and sesame
seeds. Stir to combine. Remove from the heat and leave to rest for 1 hour.
3 Preheat the oven to 180 °C. Using a palette knife spread the mixture thinly onto non-stick
baking mats then cook in the oven for 12 minutes.
4 Remove from the oven and leave to cool slightly on the mats.
5 When still pliable, score with a sharp knife to form shards.
6 When cold, break apart following the score lines.
Soy syrup
1 Combine the starch and water in a bowl.

2 Place mirin, sugar and soy sauce and 250 ml of water in a saucepan and bring to the boil.
3 Reduce the heat to medium and simmer for 3 minutes or until reduced by one-quarter.
4 Add the starch mixture and cook, stirring for 2 minutes or until mixture is thick enough to
coat the back of a spoon. Cool. Makes 330 ml.
To serve
1 Place one scoop each of green tea and sesame ice creams in bowls, drain the lychees and
add two or three to each dish.
2 Drizzle with soy syrup and skewer one of the ice creams with a few sesame shards.
32

Tropical fruit with kaffir lime

caramel, amber ale jelly
and coconut ice cream 1/2
Yield: 4 portions
Mango, nearly ripe 1
Pineapple ½
Black peppercorns, coarsely ground to serve
Jelly
Amber ale 700 ml
Caster sugar 200 g
Titanium-strength gelatine leaves 4
Ice cream Caramel

Egg yolks 7 Water 200 ml
Caster sugar 150 g Light palm sugar 100 g
Coconut cream 400 ml Kaffir lime leaves 6
Cream 600 ml Lime 1
Coconut, shredded 130 g Water 1 tbsp
Step Method
Ice cream
1 Toast the shredded coconut in a dry pan and cool. Beat the sugar and egg yolks in a small
bowl until pale and creamy.
2 Add the coconut cream and cream and beat until combined. Add the toasted coconut.
3 Pour the mixture into a saucepan and stir over low heat until the mixture thickens and
coats the back of a spoon.
4 Sieve to remove shredded coconut. Cool, then pour into the base of an ice cream maker
and follow the manufacturer’s instructions. (Alternatively, freeze in a flat tray till semi-
frozen, then beat again till smooth. Re-freeze till semi-frozen and beat again till smooth.
Freeze until firm but not hard-frozen.)
Jelly
1 Soak the gelatine leaves in cold water for 5 minutes.

2 In a saucepan over medium-high heat, simmer the sugar and ale, stirring to dissolve the
sugar.
3 Squeeze excess water from the gelatine, add to the pan and stir to dissolve.
4 Strain through a fine sieve into a bowl and set aside to cool. Refrigerate until set.
33

Tropical fruit with kaffir lime

caramel, amber ale jelly
and coconut ice cream 2/2
Step Method
Caramel
1 Juice the lime. In a saucepan, stir sugar, 200 ml of water and coarsely torn kaffir lime
leaves over medium heat until the sugar dissolves, then cook without stirring until the
sugar becomes caramel.
2 Add the lime juice and 1 tbsp water (be careful, caramel will spit) and set aside to cool.
Fruit
1 Peel and thinly slice the mango and pineapple.

2 Cut the thin pineapple slices into quarters.
To serve
1 Arrange the mango and pineapple slices among flat bowls.

2 Scatter with black pepper, top with quenelle of amber ale jelly
3 Drizzle with kaffir lime caramel and serve with coconut ice cream on the side.
Note:
Choose mangoes that are nearly ripe as the slight sourness suits this jelly.
34

Beetroot chocolate mud

cakes and raspberry
meringues 1/2
Yield: 8 portions
Macadamia nuts 150 g
Brazil nuts 150 g
Dried cranberries 40 g
Medjool dates, pitted 6
Maple syrup 80 ml
Beetroot 320 g
Coconut, desiccated 200 g
Raw cacao powder 85 g
Vanilla bean ½
LSA (linseed, sunflower, almond mix) 2 tbsp
Chocolate, avocado icing Dark vegan chocolate to serve
Raw cacao powder 60 g
Honey 170 g Vegan raspberry meringues
Avocados 2 Aquafaba/ water from tinned chickpeas 100 ml
Coconut oil 2 tbsp White wine vinegar ½ tsp
Vanilla bean ½ Caster sugar 120 g
Sea salt ½ tsp Freeze-dried raspberry powder 1 tbsp
Step Method
Chocolate cakes
1 Line a tray with baking paper, top with 5 cm-diameter cake rings and set aside.
2 Peel and coarsely grate the beetroots. In a food processor, process the nuts to fine
crumbs.
3 Add the dried fruit and maple syrup and process until smooth.
4 Add the beetroot, coconut, cacao powder, LSA and scraped vanilla seeds from half a
pod and process until smooth in texture. (Add up to 2 tablespoons of water if the mixture
is too dry.)
5 Press the mixture into the rings and place the tray in the freezer until firm (40-50 minutes).
Chocolate icing
1 Peel and chop the avocados roughly.

2 Scrape the seeds from the half vanilla bean.
35

Beetroot chocolate mud

cakes and raspberry
meringues 2/2
Step Method
Vegan meringues
1 Preheat the oven to 110 °C and line the baking trays with baking paper.
2 Drain the chickpeas over a bowl and keep the water. (Set aside the chickpeas for another
recipe.) Put the chickpea water in the bowl of an electric mixer and whisk until soft peaks
form. (This takes longer than egg whites.)
3 Add the sugar 1 teaspoon at a time and whisk hard until meringue is stiff and glossy.
4 Gently fold in the raspberry powder by hand so it forms coloured swirls.
5 Put the mixture in a piping bag and pipe pointed small cones on prepared trays.
6 Bake the meringues for 2 hours. Cooked meringues should be dry and crisp. Cook for
longer if needed. Turn off the oven and cool the meringues in the oven with the door shut.
To serve
1 Unmould the cakes by sliding a knife around the inside of the ring.
2 Spread the icing over the cakes with a small spatula and refrigerate until set.
3 Plate the cakes, top with grated beetroot, a raspberry meringue and chocolate shavings.
Note:
• The dessert is low-carb, gluten-free and vegan – no dairy or eggs, no cane sugar, no
grains and no yeast.
• Ensure the bowls and whisk attachment are free from grease.
• The meringue mixture can become thin in the piping bag from the warmth of your hand,
so quarter fill the bag at a time.
• The mixture can be beaten again if it is no longer stiff.
• Store spare meringues in an airtight container. If they go sticky, crisp again in the oven at
100 °C for 15 minutes.
36

White chocolate
dumplings with chilli
ice cream 1/2
Yield: 5 portions
Ice cream
Vanilla bean ½
Milk 250 ml
Egg yolks 7
White chocolate 335 g
Cointreau 15 ml
Dried chilli flakes 1 tsp
Dumplings
Glutinous rice flour 250 g Praline
Warm water 250 ml Peanut butter 2 tbsp
White chocolate melts 20 Shredded coconut 105 g
Small red chillies 5, to serve Chinese yellow oil or vegetable oil 1tbsp
Step Method
Ice cream
1 Scrape the seeds from the vanilla bean and add to the milk in a saucepan over medium
heat and bring to a gentle simmer.
2 In a heat-proof bowl whisk the egg yolks until pale and thick. Slowly pour in the hot milk,
whisking continuously so the egg yolks don’t scramble.
3 Place the bowl over a saucepan of simmering water and cook, stirring constantly, for 10
minutes, until the custard coats the back of a spoon.
4 Remove from the heat. Chop the chocolate coarsely and add to the custard. Stir until
melted. Strain through a fine sieve into a clean bowl. Cool for 5 minutes.
5 Finely grind the chilli flakes in a small food processor. Add the chilli to the custard along
with the cream and Cointreau. Cool in the refrigerator for 1 hour.
6 Churn in an ice cream maker according to the manufacturer’s instructions. Then transfer
to an airtight container and freeze till needed.
Praline
1 In a bowl place the peanut butter, coconut and oil. Mix till combined. Set aside. (Place
in the refrigerator until needed if the kitchen is too warm for the peanut butter to remain
solid.)
37

White chocolate
dumplings with chilli
ice cream 1/2
Step Method
Dumplings
1 In a bowl, place the flour and make a well in the centre. Add enough of the 250 ml
lukewarm water to form a soft dough.
2 Lightly flour a work surface with rice flour, turn out the dough and shape into a 2 cm wide
log.
3 Cut into 20 x 2 cm pieces and loosely cover with plastic wrap to prevent drying out.
4 Taking one piece of dough at a time, flatten slightly in your palm, then place a chocolate
melt in the centre and enclose the filling. Shape into a ball and place on a greased piece
of baking paper just slightly larger than the dumpling or use greased patty cases. Place
on a tray. Repeat with the remaining dough and chocolate.
5 With the greased paper in place underneath the dumpling, place dumplings in a single
layer in a steamer set over a pan of simmering water and steam for 8 minutes or until
tender and glossy. Remove from the steamer.
To serve
1 Remove the dumplings from their paper case and place four on each plate.
2 Sprinkle with praline and serve with white chocolate and chilli ice cream. Top with a red
chilli.
38

Recipes: SITHPAT006 Produce Desserts

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Recipes

SITHPAT006 Produce desserts

Sticky date pudding

© 2019 Didasko Digital

© 2019 Didasko Digital

© 2019 Didasko Digital

© 2019 Didasko Digital

© 2019 Didasko Digital

1 Peel, core and slice the apple into rounds 1 cm thick.

© 2019 Didasko Digital

© 2019 Didasko Digital

© 2019 Didasko Digital

© 2019 Didasko Digital

© 2019 Didasko Digital

Lemon meringue tart

© 2019 Didasko Digital

1 Melt and temper the couverture in a bowl over hot water.

© 2019 Didasko Digital

Berry and mascarpone

© 2019 Didasko Digital

Baked egg custard

© 2019 Didasko Digital

© 2019 Didasko Digital

© 2019 Didasko Digital

Praline ice cream

© 2019 Didasko Digital

© 2019 Didasko Digital

© 2019 Didasko Digital

© 2019 Didasko Digital

© 2019 Didasko Digital

© 2019 Didasko Digital

Sweet lemon sauce

© 2019 Didasko Digital

© 2019 Didasko Digital

© 2019 Didasko Digital

© 2019 Didasko Digital

Brandy snap baskets

© 2019 Didasko Digital

© 2019 Didasko Digital

Green tea and sesame

© 2019 Didasko Digital

Green tea and sesame

1 Combine the starch and water in a bowl.

© 2019 Didasko Digital

Tropical fruit with kaffir lime

Ice cream Caramel

1 Soak the gelatine leaves in cold water for 5 minutes.

© 2019 Didasko Digital

Tropical fruit with kaffir lime

1 Peel and thinly slice the mango and pineapple.

1 Arrange the mango and pineapple slices among flat bowls.

© 2019 Didasko Digital

Beetroot chocolate mud

1 Peel and chop the avocados roughly.

© 2019 Didasko Digital

Beetroot chocolate mud

© 2019 Didasko Digital

© 2019 Didasko Digital

© 2019 Didasko Digital

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