Loh Hon Guo

A simple sweet dessert for all ages.

Ingredients

1-2 momordica fruit
10 sweet melon
10 dried red dates
2-3 whole rock sugar
1 packet dried longans
3 l water

Method
1. Bring everything to boil.
2. Add 2 rock sugar and simmer for 1 1/2 hours.
3. Add extra rock sugar and adjust to your liking in the process.

White Chocolate and Strawberry Cheesecake

A recipe without the hassle of making a meringue or pastry base by yourself. Quick and convenient for those with a busy schedule.

Source
Best Food Desserts by The Australian Women's Weekly

Serves
10

Preparation Time
25 minutes plus refrigeration time

Cooking Time
5 minutes

Ingredients

185 g butternut snap biscuits
80 g butter, melted
3 tsp of gelatine
2 tbsp water
2 x 250 g packets cream cheese, softened
400 g can sweetened condensed milk
300 ml thickened cream
150 g white eating chocolate, melted
500 g large strawberries, halved
80 g strawberry jam, warmed, strained
1 tbsp lemon juice

Method
1. Grease 23 cm springform tin.
2. Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until combined. Using hand, press biscuit mixture evenly over base of prepared tin, cover; refrigarte about 30 minutes or until firm.
3. Sprinkle gelatine over the water in small heatproof juf; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
4. Meanwhile, beat cheese and condensed milk in medium bowl with electric mixer until smooth. Beat cream in small bowl with electric mixer until soft peaks form.
5. Stir warm gelatine mixture into cheese mixture; fold in cream and chocolate. Pour cheesecake mixture into prepared tin, spreading evenly over biscuit base. Cover; refrigerate overnight.
6. Arrange strawberries on top of cheesecake; brush strawberries with combined jam and juice.


Note
For the garnish, use some extra white chocolate. However, caution must be taken when pouring the jam over the top as the warm jam will melt the chocolate. Also, I've used normal milk instead of the sweetened condensed milk the recipe called for.

Individual Pavlova II

By using the Australian Meringue recipe, there are many variations to pavlovas. It is great when you have egg whites leftovers from cooking, especially from making anglaise or custards. However, I've reduced the amount of sugar in this one to achieve a sandy or rusty effect.


Plate it the way you want it.


Serves great with acidic fruits.


Think anything, do anything.

Cherry Clafoutis II

Unlike the previous Cherry Clafoutis I, this has a tart base and is less pancake-ish.

Source
The Cook's Book Patissiere by Loretti Sartori

Yield
1 x 24 cm tart

Ingredients

1 x 24 cm tart shell with unsweetened shortcrust
350 ml cream (35% fat)
1 vanilla pod, split and scraped
150 g egg (3 x 55 g eggs)
70 g caster sugar
orange, zest only
500 g cherries, fresh and pitted

Method
1. Boil the cream and vanilla. Allow to stand for at least one hour, or infuse it overnight.
2. Lightly whisk the eggs and sugar together. Add the zest and cream, (remove the vanilla pod), whisking to combine.
3. Place the cherries into the prebaked pastry case and pour in the filling.
4. Bake at 160°C for 45-55 minutes. The baking time will increase if the cream and eggs are cold from the refrigerator.

Variation
Brulee the surface when the tart is cold.

Storage
Store at 4°C. Serve at room temperature.

Cherry Clafoutis I

Source
Hot and Cold Desserts Series 3 by Futura Training

Serves
4

Ingredients

125 g flour SR
185 caster sugar
4 eggs
250 ml milk
30 g butter, unsalted
300 g pitted cherries
20 g icing sugar
120 ml thick cream

Method
1. Place the sifted flour and sugar into a bowl; whisk for 15 seconds and add the eggs and milk. Incorporate until it forms a smooth, thick batter.
2. Grease an ovenproof dish with the soft butter and spread cherries evenly over the base. Pour the batter over the cherries and cook in a pre-heated oven at 190°C for ~30 minutes until it is golden brown on the top.
3. Test in the centre - it should be firm to the touch. Dust with icing sugar and serve with the cream on top or on the side.

Variations
Pipe Creme Chantilly with blueberries and raspberries.

Apple Strudel

Source
Hot and Cold Desserts Series 3 by Futura Training

Serves
12

Ingredients

400 g Strudel dough
1 kg apples
100 g caster sugar
1/2 lemon, juice
1/2 lemon, zest
1 g cinnamon
50 g raisins
5 ml rum
150 g butter
30 g cake crumbs

Method
1. Produce the strudel dough and allow to rest.
2. Peel the apples and macerate with the sugar, lemon, cinnamon, raisins and rum.
3. Brush the stretched strudel dough with 1/2 the melted butter and sprinkle the cake crumbs on.
4. Spread out the apple mixture and roll up.
5. Place onto a greased tray and brush with the remaining butter.
6. Bake at 180°C for ~45 minutes.
7. Dust with icing sugar, slice and serve with warm Anglaise sauce.

Apple Fritters

Source
Hot and Cold Desserts Series 3 by Futura Training

Serves
2

Ingredients

1 apple
100 ml beer batter
2 g cinnamon
1/4 lemon, juice
10g flour
20 g sugar

Method
1. Mix the cinnamon and sugar.
2. Peel and core the apple; cut into 5mm thick slices and marinate with the lemon juice and some of the sugar mixture. Draw through the flour and batter.
3. Deep fry and place on absorbent paper.
4. Draw the fritters through the sugar mixture and serve with apricot or Anglaise sauce.

Variation
Works great with other fruits such as bananas, jackfruit, etc. Consistency of the batter can be adjusted.