Tag Archives: dessert

Croissant Bread and Butter Pudding with Rum Caramel and Fried Banana

Bread and butter pudding

Got some croissants left over after the weekend? Put them to good use with this bread and butter pudding recipe. If you don’t have any pastries on hand you can use any sort of white bread but using pastries or croissants raises it to the next level.

 

Croissant Bread and Butter Pudding with Rum Caramel and Fried Banana
Serves 8
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Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Fried bread pudding
12 small or 6-7 large croissants/Danish pastries
3 eggs
3 egg yolks
1/2 Cup sugar
450ml cream
1/2tsp vanilla essence
Rum caramel
150g sugar
75ml water
50ml cream
30ml rum
50g butter
For the bread pudding
Whisk the whole eggs and the yolks with the sugar until the sugar has dissolved.
Scald the cream with the vanilla and whisk onto egg mix, pass through a fine sieve.
Slice the pastries and arrange in layers in a greased terrine mould or loaf tin making sure to ladel some of the custard mix over the pastries between each layer.
Push down the pastry and custard mix to ensure everything is well combined and leave to rest for 30mins for the pastries to fully absorb the custard.
Bake at 120C for approximately 30 minutes until nicely puffed up and golden brown.
Cool, slice and then pan fry in butter or reheat in the oven to serve.
For the Rum Caramel
Simmer the sugar and water to golden caramel.
Carefully and off the heat, stir in the butter and then the cream and lastly the rum.
Serve warm.
Notes
Serve with some fried bananas and some good quality vanilla ice cream or clotted cream.
MacLean Fraser http://macleanfraser.com/
 

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Dark chocolate mousse

A chocolate mousse is only as good as the chocolate you use so try to use good quality. I don’t like using too much sugar in my mousse and don’t use cream, to me a chocolate mousse should taste first and foremost of chocolate with a little sugar as seasoning, I feel cream tends to dilute the chocolate taste and too much sugar dominates.

Bolton Hotel Artisan Restaurant 21

Dark Chocolate Mousse
Serves 8
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Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Chocolate Mousse
230g good dark chocolate (such as Monticristi 70%)
4 eggs
1 lemon
30g sugar
15ml brandy (optional, can substitute with a couple of drops of vanilla essence)
For the Mousse
Separate the eggs and lightly break up the whites.
Place the sugar in a pot with a little water and a squeeze of lemon juice; bring to the boil for 1 minute.
Whisk the whites using a mixing machine with the whisk attachment on a high speed setting; continue for five minutes or until stiff peaks are formed.
While the whites are being whisked, gently pour the sugar syrup down near the side of the bowl so that it is incorporated gradually.
Melt the chocolate gently and beat in the yolks and brandy. You may need to add a tablespoon of boiling water if the chocolate seizes at this point.
Fold in the beaten whites in three parts.
Pour into moulds or glasses and chill in the fridge until set.
Serve with your choice of garnish such as wafers, toasted almonds or berries.
MacLean Fraser http://macleanfraser.com/

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Rhubarb Frangipane tart w honey mascarpone and mulled wine syrup

rhubarb frangipane tart

Rhubarb Frangipane tart w honey mascarpone and mulled wine syrup
Serves 10
A nice wintery dessert although you can be creative and replace the rhubarb with any fruit that's in season such as plums, figs or quince.
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Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Rhubarb
6 Rhubarb sticks
1C sugar
1C water
Sweet pastry
-see Chocolate Tart Recipe
Frangipane
120g butter
120g sugar
130g ground almonds
3 eggs
Zest of one lemon
Mulled wine syrup
375ml rhubarb poaching liquor
250ml red wine
1 vanilla pod
2 clove
1/2 orange zest
1 cinnamon quill
Honey mascarpone
300ml mascarpone
75g honey
For the rhubarb
Cut rhubarb into lengths. Make a stock syrup by gently heating the sugar and water until the sugar dissolves. Cook the rhubarb in the syrup in a low oven covered with tin foil until just under cooked. Remove from liquor. Reserve the poaching liquid for the mulled wine syrup.
For the Frangipane
Make the sweet pastry and blind bake (see chocolate tart recipe). Cream the butter and sugar. Beat in the eggs one at a time. Add the finely grated lemon zest and almonds. Place the rhubarb in the baked pastry case, top with frangipane mix and bake at 160 for 30-35mins turning once, until golden brown and cooked through.
For the mulled wine syrup
Combine all the ingredients together and simmer until reduced by ¾. Should be able to coat the back of a spoon but not “sticky”.
For the mascarpone
Combine together gently. Be careful not to over mix or it will split. You can adjust the sweetness as desired.
MacLean Fraser http://macleanfraser.com/

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Coconut and kaffir lime panna cotta w passion fruit pulp

Coconut Panna Cotta

Coconut and kaffir lime panna cotta w passion fruit pulp
Serves 8
This is a very simple dessert but with some really nice tropical flavours. The coconut is quite rich so you want to serve it with something a little acidic like the passion fruit to balance the cream and the sweetness.
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Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Panna cotta
350ml coconut cream
100ml milk
60g sugar
4 kaffir lime leaves
½ stalk lemongrass
½ vanilla pod – split/scraped
2 leaves gelatine
Passion fruit
Fresh passionfruit
Icing sugar (if desired)
For the panna cotta
Bring all ingredients except the gelatine together to the scald in a pot and leave to infuse. Stir to dissolve sugar. Bloom the gelatine in a little cold water and then dissolve in the still hot mix. Pass. Cool down over a bowl of ice until starting to thicken, set in ramekins.
To serve
Dip the ramekins in some hot water for a few seconds to just start to melt a little of the dessert enough to release. Turn out onto a cold plate. Serve with some of the freshly scooped passion fruit pulp.
MacLean Fraser http://macleanfraser.com/

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Chocolate tart with blackberry compote & vanilla crème fraiche

With anything rich and creamy as this it is good to serve with something that acts as a foil and cuts through  the richness of the custard filling. Here I serve with blackberries and creme fraiche. Try and use the best quality chocolate and let it shine. I don’t use any sugar in the chocolate filling, I want to taste the chocolate, not sugar.

Copy of A48W3492

 

Chocolate Tart w blackberries and creme fraiche
Serves 10
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Prep Time
50 min
Cook Time
45 min
Total Time
1 hr 35 min
Prep Time
50 min
Cook Time
45 min
Total Time
1 hr 35 min
Sweet Pastry
125g Butter
125g Sugar
250g Flour
1 Egg
Flour for dusting
Melted butter
Blind baking rice
Eggwash
Chocolate Custard
600ml Cream
80ml milk
4 egg yolks
2 vanilla pod
480g chocolate
4 star anise
Vanilla Creme Fraiche
80g Creme Fraiche
1 Vanilla pod
Icing sugar to taste
Blackberry Compote
150g Sugar
100ml water
150g Blackberries
Sweet Pastry
Cream butter and sugar, add flour and egg, mix to combine.
Rest for 30 minutes.
Roll out pastry and chimise the tart tin with melted butter and flour.
Dock the pastry, line with baking paper filled with rice and blind bake at 140˚C until cooked.
Eggwash and return to the oven for 1 minute.
Cool.
Chocolate Custard
Scald the cream and milk with the split/scraped vanilla pod and star anise.
Whisk onto the egg yolks and then whisk in the chocolate.
Pass.
Pour custard into pastry case and cook at 140˚C until there is a slight wobble, about 20-35 minutes depending on your oven.
Vanilla Creme Fraiche
Scrape the seeds from the vanilla pod.
Mix the creme fraiche with the seeds and icing sugar to taste - not too sweet.
Blackberry Compote
Bring sugar and water to the boil, simmer for about 2-3 minutes.
Add blackberries to the pot and simmer for 2 minutes then remove from the heat.
MacLean Fraser http://macleanfraser.com/
 

 

 

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