Recipes
Three great dessert recipes for you to try
Sugar and lemon crêpes |
|
![]() |
230g plain flour
1/2 teaspoon salt 2 1/2 cups (625ml) milk 1 tablespoon caster sugar 3 large eggs 20g unsalted butter, melted, for frying the crêpes sugar and lemon wedges, to serve Sift the flour and salt into a processor, add half the milk and the sugar, and process until smooth. Add the eggs, one by one, and process until smooth, then add the remaining milk and process until smooth. Stand at least 30 minutes. Heat a crêpe pan over moderate heat, add a little butter and swirl around the pan. Add 1/4 cup of the batter and rotate the pan to divide the batter evenly. Pour excess back into the batter. Cook until little bubbles start to appear on the top and the sides become golden, about 1 minutes. Turn the crêpe over, using your hands or a spatula, and cook the other side briefly, about 30 seconds. Stack on a plate and keep warm in a low oven until all the crêpes are made. To serve, place a crêpe on a plate, sprinkle with sugar and squeeze lemon juice over. Roll up and eat. Makes about 48 crêpes. |
Hazelnut praline with ice-cream (other nuts, such as almonds or pistachios, may be used) |
|
![]() |
135g hazelnuts
1/3 cup (80ml) water Scant 1 cup (200g) caster sugar best-quality ice-cream Toast the hazelnuts on a baking sheet in a 180°C (160°C fan) oven until aromatic, about 8 minutes. Rub in a teatowel until most of the skins have come off. Chop coarsely and set aside. Combine the water and sugar in a saucepan and stir over low heat until sugar dissolves. Increase heat to moderately high and cook, without stirring, until sugar becomes golden. Stir in the nuts and cook until golden brown. Remove from the heat and pour onto an oiled baking sheet. To spread the praline thinly, use a halved potato or lemon. Allow to cool on the sheet, remove and break into shards, or pulverise. Serve with ice-cream or break into small pieces and serve after dinner with coffee. Serves 8 |
Caramel coconut panna cotta |
|
![]() |
Scant 3/4 cup (150g) caster sugar
3 1/2 teaspoons gelatine 1/3 cup (80ml) full cream milk 650ml canned coconut cream 1 cup (250ml) pouring cream Place the sugar in a pan and stir over moderately low heat until melted and golden. Stop stirring, and continue cooking until deep golden, swirling the pan. Pour the caramel into the bottoms of 6 x 150ml moulds or ramekins. Sprinkle gelatine over the milk in a cup. Set the cup in a pan, with simmering water coming half-way up the sides of the cup. Stir the gelatine mixture until dissolved, keep warm. Bring the coconut cream to a boil in a pan, while stirring. Immediately remove pan from the heat and stir in the gelatine mixture until well incorporated, then the cream. Cool 30 minutes, then stir well and divide among the moulds. Cool completely, then refrigerate at least 4 hours, or overnight. To unmould, dip mould briefly into hot water, run a knife around the edges and invert onto dessert plates. Serves 6 |




