Home Party Dessert Recipe
2/24/2018
Milk Chocolate Banana Pudding
5oz. milk chocolate, finely chopped
3 T sugar
2 T unsweetened cocoa powder
2 T cornstarch
pinch salt
2 egg yolks
1 1/2 cups whole milk
1/2 cup heavy cream, plus 1 cup whipped
1 t vanilla extract
2 large bananas, thinly sliced
14 whole chocolate wafer cookies, plus 4 crushed for garnish
>how to make<
5oz. milk chocolate, finely chopped
3 T sugar
2 T unsweetened cocoa powder
2 T cornstarch
pinch salt
2 egg yolks
1 1/2 cups whole milk
1/2 cup heavy cream, plus 1 cup whipped
1 t vanilla extract
2 large bananas, thinly sliced
14 whole chocolate wafer cookies, plus 4 crushed for garnish
>how to make<
*Place chocolate in a bowl.
*In a separate large bowl, sift together sugar, cocoa, cornstarch and salt; whisk in egg yolks and 1/2 cup milk until smooth.
*In a large saucepan over high heat, bring remaining 1 cup milk and 1/2 cup cream to a simmer.
*Pour over chopped chocolate and whisk until smooth.
*Whisking constantly, slowly pour hot chocolate mixture into egg mixture until completely incorporated and cocoa is dissolved.
*Return custard to saucepan.
*Cook, stirring constantly, over medium heat, until thickened, about 10 minutes.
*Do not let mixture reach a simmer.
(If custard begins to steam heavily, stir it, off the heat, a moment before returning it to stove top.)
*strain through a fine mesh sieve.
*Stir in vanilla.
*Spread several tablespoons pudding evenly into an 8" square pan or a glass bowl.
*Top with an even layer of bananas; arrange whole cookies on top of bananas.
*Cover with remaining pudding.
*Top with whipped cream and sprinkle with crushed cookies.
*Chill at least 3 hours or overnight before serving.
-serves 6 to 8-
Note: I found this recipe in New York Times".
Labels: chocolate pudding recipe, milk chocolate banana pudding recipe, pudding recipe
2/09/2018
Red Berry Souffle
unsalted butter & sugar for dish
1 cup + 2 T sugar
8 oz. fresh strawberries, washed, hulled and quartered
8 oz. fresh raspberries
1T balsamic vinegar
1/4 t cream of tartar
finely grated zest of 1 lemon
4 large egg whites
pinch salt
>how to make<
unsalted butter & sugar for dish
1 cup + 2 T sugar
8 oz. fresh strawberries, washed, hulled and quartered
8 oz. fresh raspberries
1T balsamic vinegar
1/4 t cream of tartar
finely grated zest of 1 lemon
4 large egg whites
pinch salt
>how to make<
*Remove wire racks from oven and place a baking sheet directly on oven floor.
*Heat oven to 425 degrees.
*Generously butter a 1 1/2 quart souffle dish.
*Coat bottom and sides thoroughly with sugar, tapping out excess.
*In a medium bowl, toss berries with 1/3 cup sugar and vinegar.
*Let stand for at least 30 minutes.
*Drain berries in a sieve set over a bowl, reserving juices.
*If less than 1/4 cup, add water to total 1/4 cup liquid.
*In a small saucepan, combine 2/3 sup sugar with berry juices.
*Bring to a boil over high heat, swirling occasionally, until sugar is completely dissolved.
*Cover pan and continue to boil until sugar reaches 235 degrees on a candy thermometer, about 1 minute.
*Fold drained berries into hot syrup and bring mixture back to boil, about 1 minute.
*Drain berries again, again reserving juices.
*Return juices to the saucepan and boil until thickened, adding any accumulated juices in the bowl of berries as you go, about 3 minutes.
*Remove from heat, fold in berries and lemon zest, and set aside to thicken and cool slightly.
*In the bowl of an electric mixer, beat egg whites until foamy.
*Add salt and cream of tartar and gradually increase speed to high.
*Add remaining 2 T sugar, a tablespoon at a time, and continue beating until egg whites hold stiff, glossy peak.
*Immediately add berry mixture to one side of the bowl and quickly but delicately fold together.
*Transfer batter to prepared dish.
*Rub your thumb around the inside edge of the dish to create about a 1/4" space between the dish and the souffle mixture.
*Transfer dish to baking sheet in the oven.
*Bake until souffle is puffed and center moves only slightly when dish is shaken gently, about 10 to 12 minutes.
*Serve immediately.
-serves 6-
Note: I found this recipe in New York Times.
Labels: red berry souffle recipe, souffle recipe, Valentine recipe
