Quizzes & Puzzles12 mins ago
Spectacular Pudding
30 Answers
I'm looking for a recipe for a pudding that looks spectacular. I know I can trawl through recipe books but I would sooner hear from somebody who has actually made it. Last year I made a spectacular looking pudding which was basically a chocolate swiss roll with lashings of cream and lots and lots of beautiful red berries. I seem to remember there was a liqueur in it too. All suggestions gratefully received and considered:-)
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Serves 4, prep:15min, cooking: 30-35min, 200oc/400oaf/gas6
Ingredients:
750g (1lb 10oz) ready made all butter puff pastry
Filling:
150ml or 5fl oz of double cream whipped
450g or 1lb fromage frais
For the strawberries:
225-350g (8-12oz) strawberries, halved, leave 4whole for garnishing.
8tbsp good quality strawb conserve.
1-2 baking trays lined with baking paper...
Preheat oven
Roll puff paste to 2-3mm (1/8inch) thick on a floured surface and cut into 12 rectangles 11x6cm and sit on baking tray. Rest in fridge for 15mins.
Bake for 20min then redue oven to 130oC/250oF/gas1/2... And bake for another 10-15mins until crispy and golden.
Filling:
Whip cream into stiff peaks and fold gently into fromage frais. Dont stir too vigorously or it will be too runny. Sift in icing sugar (*) and fold to make a mixture that will support the fresh strawberries...chill in fridge for about 1hr.
If you are using fresh strawbs on their own leave them as they are, otherwise place the halves into th conserve to sweeten and glaze them.
Lay the first rectangle onto a serving plate, spoon on filling, then some conserve, them some strawb halves, top with a other rectangle and repeat for a second layer. Dust with icing sugar. Top with remaining whole strawberries which have been dipped .....xxx
{*} recipe is missing how much icing sugar though :0( sorry xx
Serves 4, prep:15min, cooking: 30-35min, 200oc/400oaf/gas6
Ingredients:
750g (1lb 10oz) ready made all butter puff pastry
Filling:
150ml or 5fl oz of double cream whipped
450g or 1lb fromage frais
For the strawberries:
225-350g (8-12oz) strawberries, halved, leave 4whole for garnishing.
8tbsp good quality strawb conserve.
1-2 baking trays lined with baking paper...
Preheat oven
Roll puff paste to 2-3mm (1/8inch) thick on a floured surface and cut into 12 rectangles 11x6cm and sit on baking tray. Rest in fridge for 15mins.
Bake for 20min then redue oven to 130oC/250oF/gas1/2... And bake for another 10-15mins until crispy and golden.
Filling:
Whip cream into stiff peaks and fold gently into fromage frais. Dont stir too vigorously or it will be too runny. Sift in icing sugar (*) and fold to make a mixture that will support the fresh strawberries...chill in fridge for about 1hr.
If you are using fresh strawbs on their own leave them as they are, otherwise place the halves into th conserve to sweeten and glaze them.
Lay the first rectangle onto a serving plate, spoon on filling, then some conserve, them some strawb halves, top with a other rectangle and repeat for a second layer. Dust with icing sugar. Top with remaining whole strawberries which have been dipped .....xxx
{*} recipe is missing how much icing sugar though :0( sorry xx
Meringues:
Basic meringues with colours and flavours such as...
Plain melted chocolate
Silver or coloured sprinkles
Toasted hazlenuts for dipping
Food colourings
Orange/lemon zest
Cocoa powder
Grated choco
Double cream for fillings.
To create stripey meringus trickle streaks of food colouring down the sidesmof a clean piping bag and pipe mixture onto baking sheets using star nozzle :0D
They look cracking all marbled xx
Basic meringues with colours and flavours such as...
Plain melted chocolate
Silver or coloured sprinkles
Toasted hazlenuts for dipping
Food colourings
Orange/lemon zest
Cocoa powder
Grated choco
Double cream for fillings.
To create stripey meringus trickle streaks of food colouring down the sidesmof a clean piping bag and pipe mixture onto baking sheets using star nozzle :0D
They look cracking all marbled xx