Apple Cinnamon Bread Pudding Recipe

How to make apple cinnamon bread pudding

You will need:

4 sheets of fresh bread, without skin

30 grams unsalted butter for the brand

250 grams Green Apple

50 grams raisins

2 tbsp rum

500 ml milk

150 grams brown sugar

1 tsp cinnamon powder

75 grams unsalted butter

3 eggs, beaten flat

Sauce ingredients:

250 ml fresh milk

2 tbsp granulated sugar

1 vanilla Rod bars, take out the seeds or 1 tsp vanilla extract

1 teaspoon cornstarch, mixed with a little milk

1 egg yolk, beaten

 

How to make apple cinnamon bread pudding

 

Brush baking dish casserole heat resistant (2 liter volume) with butter. Preheat the oven at a temperature of 180 ° C, brush both sides of bread with thin butter, then cut it into six pieces, toasted until slightly dry, lift.

Peeled apples, remove the Center, horizontal cut into two sections and transverse slices ¼ thick cm. Soak raisins in rum, set aside. Stir in bread, apples and raisins into a baking dish, set aside.

Stir in the milk, brown sugar, cinnamon powder, vanilla and butter into the pan. Cook over medium heat until butter melts and sugar dissolves then lift. Enter one spoon of vegetable (50 ml) hot milk into the beaten eggs, mix well, then pour the batter into the hot milk, stirring. Pour the milk mixture into the Bowl containing the bread gradually. Give ballast (for example light tray) purpose is to make the bread is submerged. Let stand until milk is absorbed by the bread dough, about 15 minutes.

Put the baking sheet in the oven. Bake for approximately 30 minutes until the surface is browned, lift. Serve warm with the sauce.

 

How to make the sauce

Cook milk, sugar and vanilla over medium heat to a boil. Add the cornstarch, stirring.

Reduce heat and Cook, stirring until thickened. Enter 2 to 3 tablespoons hot milk mixture into the beaten egg yolks, stirring until smooth. Enter back into the pan of milk, stir well, lift.

 

Apricot Rice Pudding Recipe

How to make apricot rice pudding

You will need:

400 ml water

100 gr of rice grain short round, washed and drained

600 ml fresh milk

150 gr granulated sugar

¼ tsp salt

200 gr dried apricot fruit, cut into 1 cm dice

1 tbsp unsalted butter

2 tsp grated lemon rind

3 pieces of cardamom, figured out her skin or use ½ TSP cardamom powder

2-3 TSP nutmeg powder, for sprinkling

2 tbsp almond pieces, for sprinkling

How To Make Apricot Rice Pudding

Cook in a pan of water to boil, add rice, reduce heat. Cover the Pan, and cook for 20 minutes then remove.

Move the rice into a clean saucepan, pour the milk, stirring. Add sugar and salt, Cook over medium heat while stirring until the sugar dissolves, the batter thickens and looks shiny (15-20 minutes). Let pan remain over a fire.

Add the apricot, stirring for 2 minutes then remove. Stir in butter, lemon rind and cardamom.

Prepare 6-8 small bowls or cups. Pour rice pudding while hot into the bowl. Sprinkle top with nutmeg powder almond pieces, and serve warm.

White Chocolate and Pistachio Mousse Recipe

White Chocolate and Pistachio Mousse Recipe

You will need:

3 tbsp water

A few drops of vanilla essence

180 grams white chocolate, grated

2 eggs (separated)

300 ml whipping cream

45 grams chopped pistachio nuts

4 whole pistachio nuts

How to make white chocolate and pistachio mousse

Place the water, vanilla essence and chocolate over a bowl of hot water until the chocolate has melted. Stir until smooth, then whisk in the egg yolks.
In a clean bowl, whisk the whites until they make soft peaks. Lightly beat the cream and fold two thirds into the chocolate mixture, followed by the egg whites.
Place a spoonful in the bottom of four glasses. Sprinkle with chopped pistachios; add more mousse and more pistachios until the glasses are full.
Finish whipping the remaining cream and place a spoonful on the top of each glass. Decorate with whole pistachios to finish. 

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Fudge Swirl Ice Cream Recipe

Fudge Swirl Ice Cream Recipe

You will need:

4 egg yolks

4 egg whites

120 gr castor sugar

300 ml heavy cream

½-1 tsp vanilla essence

Ingredients for making fudge swirl ice cream sauce:

100 gr caster sugar

300 ml heavy cream

30 gr butter

1 tbsp golden syrup

150 gr chocolate Cook thick (dark cooking chocolate), chopped

How to make fudge swirl ice cream

Beat the egg yolks until blended, and set aside. Beat the egg whites until thick, stir in the sugar little by little while whipped until stiff, then set aside.

Whisk heavy cream until soft in a container that is large enough. Put the egg white mixture and egg yolks, Add vanilla essence and mix with a spatula. After the flat, cover with plastic or aluminum paper, store in the freezer overnight.

Remove dough from freezer let ice cream melt slightly, then whisk with mixer until soft.

Pour the sauce into the ice cream mixture while stirring with a wooden spoon so that the shaped marble pattern. The lid of the container, put it back in the freezer let stand overnight.

How to make fudge swirl ice cream sauce

How to make fudge swirl ice cream sauce

Mix the caster sugar, heavy cream, butter, golden syrup, and Brown inside the containers, heat water in a pan, put the containers containing the butter mixture on top of it while constantly stirring in the same direction. Cook until ingredients are melted, turn off the fire. chill while once once stirred.

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Croissant Blueberry Pudding Recipe

Croissant Blueberry Pudding Recipe

You will need:

Butter or margarine for greasing

300 grams of bread, croissants (plain)

4 eggs

250 ml heavy cream (thick cream)

500 ml fresh milk

100 grams of brown sugar

50 g unsalted butter, melt

2 tsp grated lemon rind

200 g of frozen bluberry

How to make croissant blueberry pudding 

Grease a 6 to 8 thin fruit bowl heat resistant volume 200 ml with butter or margarine and set aside. Preheat the oven to a temperature of 180 ° c, cut transversely croissant as thick as one centimeter then set aside.

Beat the eggs together with the heavy cream in a large bowl until well mixed. Stir in the milk, brown sugar, melted butter, grated lemon and orange peel, then stir.

Arrange the slices of croissants and blueberry in a bowl. pour the mixture into the cream until almost full. Let stand until the liquid is permeated by the croissant.

Put the dish in the oven, bake the bottom heat for 30 minutes. Replace with flame top, bake for 20 to 30 minutes more then raise. Let stand briefly, serve while warm.

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Poached Pears with Hot Chocolate Sauce and Almonds

How to Make Poached Pears with Hot Chocolate Sauce and Almonds with simple steps
You will need:

• Four firm cooking pears with stalks 
• Juice of one lemon 
• 570 ml water 
• 300 grams of sugar 
• one bay leaf 
• two cloves 
• Half a cinnamon stick 
• 15 grams flaked almonds, toasted 
• 250 ml water 
• 240 grams caster sugar 
• 140 grams plain chocolate 
• 45 grams cocoa powder 
• 15 grams cornflour 
• 150 ml single cream

How to make poached pears with hot chocolate sauce and almonds

1. Peel the pears and leave the stalk in place. Use a melon baller to remove the core from the base and level off with a knife so the pear will stand. Brush with lemon juice.
2. Make a syrup from the water; sugar; bay leaf, cloves and cinnamon stick. Boil and allow to simmer for 2- 3 minutes.
3. Add the peeled pears and the lemon juice. Cover the pears with foil and allow to simmer gently until the pears are just cooked (approximately 15-20 minutes). Test with the point of a knife and leave in the syrup to cool.

How to make the sauce

1. Place the water; half the sugar and the chocolate in a saucepan. Bring slowly to the boil. 
2. In a separate bowl, whisk the cocoa powder; remaining sugar; cornflour and cream together to form a smooth cream. Pour some of the boiling mixture onto this and mix together. 
3. Pour this mixture back into the chocolate in the pan and whisk until the sauce boils and thickens. 
4. Spoon the chocolate sauce over the pears. Serve with ice cream and scatter with toasted almonds. 

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Lemon Mousse Recipe

Lemon Mousse Recipe
You will need:

• Zest of two lemons, shredded very finely
• 240 grams caster sugar 
• 140 grams pasteurised egg 
• 15 grams gelatine (leaf if possible) 
• Juice of two lemons 
• 300ml whipping cream 
• 15 grams chopped pistachios or green rubbed almonds 

How To Make Lemon Mousse 

1. Boil the shredded lemon zest in a little water and 15 grams of sugar until soft. Allow to cool. 
2. Whisk the pasteurised eggs with the rest of the sugar until thick and white. Melt the gelatine in the lemon juice over heat. 
3. Beat the cream until thick, but not to piping consistency. Pour the melted gelatine into the egg mixture and combine, then fold in approximately half of the whipped cream. 
4. Carefully pour this mixture into four glasses, keeping the edges clean. 
5. Beat the remaining cream until stiff and pipe a bulb on the top of each mousse. When set, decorate with the lemon zest and pistachio nuts.

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