Desserts Part 2
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Dessert Recipes on Lifestyle with Safeera Kaka
NEAPOLITAN ICE CREAM POPS
INGREDIENTS
• 15 chocolate sandwich cookies , such as Oreos
• 3 tablespoons butter , melted
• 1 pint chocolate ice cream
• 1 pint vanilla ice cream
• 1 pint strawberry ice cream
• 16 craft popsicle sticks
INSTRUCTIONS
1. Using a food processor or a rolling pin and a large ziplock bag, crush chocolate cookies. (No need to remove filling from cookies before crushing). Stir in butter.
2. Press cookie crumbs into a 8 or 9-inch square baking pan lined with parchment paper or foil with overhanging sides. Freeze for 10 minutes.
3. Let chocolate ice cream sit at room temperature for a few minutes to soften, then scoop on top of cookie crust and spread into an even layer. Freeze for 10 minutes.
4. Let vanilla ice cream sit at room temperature for a few minutes to soften, then scoop on top of chocolate ice cream and spread into an even layer. Freeze for 10 minutes.
5. Let strawberry ice cream sit at room temperature for a few minutes to soften, then scoop on top of vanilla ice cream and spread into an even layer. Press sticks straight down into the ice cream, all the way to the bottom, in even intervals. Freeze for at least 2 hours.
6. Using the overhanging sides as handles, life ice cream out of pan. Dip a knife into hot water and wipe clean. Cut ice cream into 16 pops. You will need to re-heat knife often.
7. Store in the freezer. To prevent freezer burn, tightly wrap and consume within a week.
Deep Fried Peaches and Ice Cream
Ingredients
Batter
• 1 cup Flour
• 1 Cup Milk
• 1 Tablespoon Sugar
• 1 Large Egg
• 3/4 Teaspoon Baking Powder
• 1/4 Teaspoon Sea Salt
• 4 Large Peaches sliced in half, pit removed
• Cinnamon sugar
• Peanut Oil
• Fresh Raspberries
• Vanilla Ice Cream
• Fresh Whipped Cream
• Cinnamon Sugar
Instructions
1. Place the open peach halves on a cutting board and sprinkle with cinnamon sugar. Set aside for 30 minutes.
2. Fill a pie dish or bowl with about 3/4 Cup Cinnamon Sugar, set aside.
3. Whisk together the flour, milk, sugar, egg, baking powder and sea salt. The batter should end up nice and smooth. Set aside.
4. Fill a large pot with peanut oil (if you have allergies use Canola, peanut just heats up hotter and doesn’t burn as fast). Heat over medium high heat. Once the oil begins to pop and Add each peach half to the batter and coat evenly. Quickly lift out and let drip a little, add to the hot oil. Fry for about 3 minutes, turning occasionally, until lightly golden.
5. Immediately drop the peach in the reserved cinnamon sugar, turning to coat. Set into ice cream dishes, top with ice cream, whipped cream, cinnamon sugar and fresh berries.
BROWNIE MILK TART
INGREDIENTS
• For the crust:
• 2 x 200 g packets chocolate digestive biscuits, crushed
• 150 g butter, melted and cooled
• 6 T cream
• For the filling:
• 250 g 70% dark chocolate
• 180 g butter
• 4 free-range eggs
• 330 g sugar
• 70 g flour
• 40 g cocoa
• 1 t salt
• ½ cup cream, slightly heated
COOKING INSTRUCTIONS
Preheat the oven to 180°C and grease a 24 x 34 x 5 cm baking tray with butter.
To make the crust, combine all the ingredients in a bowl. If the mixture doesn’t hold its shape when pressed together, add more butter until it does. Lightly wet your hands and press the crust into the bottom and up the sides of the baking tin, covering them completely. Chill for 30 minutes.
To make the filling, heat the chocolate and butter in the microwave for 1 minute, stirring until melted, glossy and smooth. Alternatively, heat over a saucepan of simmering water.
Whisk the eggs and sugar together until fluffy and pale yellow. Add the chocolate-and-butter mixture and whisk until well combined.
Sift the flour, cocoa and salt. Fold through the mixture until well incorporated.
Pour in the warm cream and fold through the mixture. Pour the mixture into the baking tray, smooth using a spatula and bake for 25 minutes, or until set.
Cook’s note: It has the familiar base and smooth, creamy filling of a milk tart but with the deep, chocolatey heart of a brownie. If you can resist it for long enough to let it cool down (and you must!), you’re a really strong person
Peppermint tart Ice Cream Sandwiches
INGREDIENTS
• 200 g Tennis Biscuits
• 2 l vanilla ice cream
• 360 g Caramel Treat
• 150 g Peppermint Crisp
•
COOKING INSTRUCTIONS
Allow the ice cream to soften at room temperature for 10-20 minutes or until it is spreadable. Spread it roughly into a rectangular tin, about 20cm x 30cm. Leave a few gaps for the caramel.
Give the Caramel Treat a good stir until it is smooth. Dollop spoonfuls over the ice cream, and swirl together to create a marbled effect.
Spread the top until it’s smooth, then freeze for 3-4 hours or overnight.
Chop the Peppermint Crisp into small pieces and set aside.
Using a Tennis Biscuit as a guide, cut squares of the ice cream mixture out and sandwich together with a Tennis Biscuit on each side.
Roll the ice cream sandwich into the chopped Peppermint Crisp, coating all the edges.
Freeze in an airtight container until ready to serve.
“Bounty Bar” butterscotch brittle tart
INGREDIENTS
• For the base:
• 4 free-range egg whites
• 90 g caster sugar
• 300 g desiccated coconut
• For the filling:
• 200 g caster sugar
• 1⁄2 cup water
• 1 cup cream
• 1 t vanilla paste
• 1 t salt
• 1 lime, juiced
• For the nut brittle:
• 300 g caster sugar
• 2⁄3 cup water
• 1⁄4 t white vinegar
• 2 T cocoa powder
• 250 g peanuts and raisins
COOKING INSTRUCTIONS
Preheat the oven to 180 ̊C.
To make the base, grease a 23 cm round tart tin. Beat the egg whites and caster sugar until foamy, then fold in the coconut.
Press the mixture into the tin and bake for 10 minutes or until slightly golden. Allow to cool, then chill.
To make the filling, place the sugar and water in a saucepan and simmer over a medium heat until the sugar dissolves. Simmer until syrupy and caramelised.
Remove from the heat, stir in the cream, vanilla paste and salt. Return to the heat for 5 minutes, stirring, until incorporated. Remove from heat and stir in the lime juice. Pour the butterscotch over the coconut base and chill.
To make the nut brittle, place the sugar, water and vinegar in a large saucepan and bring to the boil over a medium heat, stirring to dissolve the sugar.
Boil without stirring for 15 minutes, or until the caramel turns amber. Quickly add the cocoa and whisk.
Scatter the peanuts and raisins onto a silicone baking mat and pour over the caramel. Allow to cool and set.
Break into pieces and use to decorate the tart.
Easy no-churn ice cream
Ingredients
• 4 free-range eggs, separated
• 100g/3½oz caster sugar
• 300ml/½pint double cream
Method
1. Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
2. Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.
3. Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.
4. Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.
5. Pour into a plastic container and freeze for at least two hours.
Chocolate éclairs with cherry jam
INGREDIENTS
• For the bun:
• 1 cup water
• 90 g butter
• 140 g flour
• 4 large free-range eggs
• cherry jam, for serving
• 100 g dark chocolate, melted, for drizzling
• For the filling:
• 1⁄2 cup cream
• 3 T caster sugar
COOKING INSTRUCTIONS
Preheat the oven to 180°C. Line a baking sheet with baking paper.
Bring the water to the boil in a small saucepan, then add the butter and allow to melt. Add all the flour and stir with a wooden spoon until the mixture comes away from the sides of the saucepan.
Remove from the heat and add the eggs one by one, beating between additions. Spoon the mixture onto the baking sheet in 6 cm rounds and bake for 25 minutes.
Remove from the oven and make a small incision in the side of each éclair to allow steam to escape. Reduce the temperature to 160°C and bake for a further 5 minutes. Cool on a wire rack.
To make the filling, whip the cream and sugar until thick. Spoon into the buns with a dollop of cherry jam.
Drizzle over the melted chocolate.
No Churn Ice Cream
Ingredients
• 2 cups cold heavy whipping cream or 500 ml
• 2 vanilla beans or 2 teaspoons vanilla bean paste
• 1 14 ounce can sweetened condensed milk
Instructions
1. Whip the heavy whipping cream cold from the fridge until soft peaks form and the mixture thickly coats the back of a spoon.
2. Cut open the vanilla beans, scraping out the seeds and adding them to the bowl with the whipping cream.
3. Turn the mixer on high speed and continue to whip, adding the sweetened condensed milk in a steady stream until it’s fully incorporated and the mixture almost reaches the hard-peak stage.
4. Be careful NOT to over-whip, as this will cause the fat and the water in the cream to separate. If this happens, the ice cream will NOT freeze properly and won’t have the creamy, smooth texture you desire.
5. Line a large loaf pan with parchment paper (or use a resealable plastic freezer-safe container, if you prefer) and scrape the cream mixture into the pan or container.
6. Cover with plastic wrap (or a lid) and freeze for about 6-8 hours, or until the ice cream has become solid enough to scoop.
7. Serve in cones, on top of cakes, pies, or brownies, with fruit, or however you desire!
Pineapple dessert
Fresh cream
Sour cream
Condensed milk
Pineapple
I add strawberries and bananas
This Bee Sting Cake looks so delectable .
Beesting Cake🐝
Recipe📃: @hameedaismail
Picture📸: @rae_moosa
1/4 ib butter
1 1/4 cup sugar
3 eggs
1 tsp vanilla
2 cups flour
1 cup milk
2 tsp baking powder
Glaze
In a pot
1/4 cup gloden syrup
8 tsp brown sugar
1/4 cup fresh cream
170ml (2/3 cups) butter
1 cup chopped pecans/flake almonds
Just before the cake is ready, bring topping to a boil. Take cake out, poke holes and pour topping over. Place back in oven for 2 – 3 minutes. Allow to cool and serve with custard ultramel (optional)
Enjoy🍒
