R1
Batters
Desserts
BANANA COCONUT PARFAIT
Serves 4-6
3 x 60g eggs, separated
½ cup caster sugar
¹⁄³ cup/80ml coconut cream
3 small bananas, peeled and chopped
1 tablespoon lime juice
1 teaspoon ground cinnamon
1 tablespoon Marsala wine or sweet sherrry
3 teaspoons gelatine
3 tablespoons hot water
1 cup/250ml thickened cream
Beat egg yolks and caster sugar in a mixing bowl,
until thick and creamy.
Place coconut cream, bananas, lime juice, cinnamon
and Marsala in blender jug, select HIGH speed and
blend until smooth.
Blend gelatine with hot water, cool slightly.
Blend cooled gelatine mixture into egg yolk mixture,
then stir in coconut mixture.
Place cream in a bowl and beat until soft peaks form,
then fold through coconut mixture.
Beat egg whites until stiff peaks form, then fold
through coconut mixture.
Spoon into four or six individual serving glasses and
refrigera
te until firm.
APRICOT CREAMS
Serves 4-6
1 x 850g can apricots in syrup
3 teaspoons gelatine
1 cup/250ml cream, whipped
Drain apricots, reserve syrup.
Place apricots into blender jug, select LOW speed and
blend until smooth.
Measure apricot puree to 1¼ cups. Reserve remaining
puree.
Sprinkle gelatine over 3 tablespoons of the reserved
syrup and dissolve over hot water.
Set aside to cool then whisk into 1½ cups apricot
puree.
Fold in whipped cream. Pour mixture into four or six
individual moulds. Chill until
firm.
Turn out and serve
with remaining puree and cream if desired.
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CHOC-ORANGE PUMPkIN FLAN
Serves 4-6
125g sweet un-iced chocolate biscuits
3 tablespoons walnuts
90g butter, melted
Filling
250g pumpkin, peeled and cooked
2 teaspoons grated orange rind
¾ cup cream
2 x 60g eggs, separated
1 teaspoon mixed spice
¼ teaspoon ground nutmeg
¹⁄³ cup brown sugar,
firmly packed
1½ tablespoons gelatine
3 tablespoons hot water
Place biscuits into blender jug, select Pulse until
biscuits are crushed.
Transfer biscuit crumbs to a large bowl.
Place walnuts into blender jug, select Pulse until nuts
are finel
y chopped. Add to biscuit crumbs in bowl.
Stir in melted butter. Press crumbed mixture over
base and sides of a 20cm pie plate. Refrigerate until
firm.
Place pumpkin, orange rind, 3 tablespoons cream,
egg yolks, spice, nutmeg and sugar into blender jug,
select HIGH speed and blend until smooth.
Pour pumpkin mixture into a saucepan and stir over a
medium heat until hot but not boiling.
Blend geltine with hoot water, cool slightly.
Whisk dissolved gelatine into pumpkin mixture. Allow
to cool and refrigerate until almost set. Check every
15 minutes.
Whip extra cream and fold through pumpkin mixture
with beaten egg whites. Spoon
filling
into biscuit base
and refrigerate until set.
Serve with extra cream and chopped walnuts if
desired.
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