Dessert - by Scarlett W

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

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Three Colour Mille-feuille

November 3rd 2008 12:45

Three Colour Mille-feuille

About tapioca starch

Tapioca is a flavourless, colourless, odorless starch extracted from the root of the plant species Manihot esculenta. This species, native to South America, is now cultivated worldwide and has many names, including cassava, bitter-cassava, manioc, “mandioca”, “aipim”, “macaxeira”, “manioca”, “boba”, “yucca” (not to confused with yucca) and “kappa. Tapioca is a staple food in some regions and is used worldwide as a thickening agent, principally in foods. Tapioca is gluten free, and nearly protein free. The commercial form of tapioca most familiar to many people is pearl tapioca.

Tapioca starch is available from Indonesian groceries. Traditional In donesian style mille-feuille should have 9 layers.

INGREDIENTS

150 gm tapioca starch
30 gm rice flour
120 gm sugar
100 ml water
200 ml coconut milk

2 drops red vanilla essence
2 drops green vanilla essence
2 drops white vanilla essence

1. Place tapioca starch, rice flour and sugar in a mixing bowl, mix well.

2. Add in coconut milk and water slowly until the mixture form smooth batter. Divide into three equal portions.

3. Add red, green and white vanilla essence each of the flour mix to form three coloured batter.

4. Grease cake tray, add in red flour mix, steam for 2 minutes over high heat.

5. Add in white flour mix, steam for another 2 minutes and repeat the steps with the final layer of green flour mix.

6. Allow the cake to cool in room temperature.

7. To serve, cut into square.

**From “Next Magazine”, “Wikipedia, the free encyclopedia” and “Maria Liberati”**

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Squidgy Chocolate Log

October 29th 2008 06:00

Squidgy Chocolate Log

About Squidgy Chocolate Log

This roulade has no flour in it, so it’s extremely light and moist. It’s also a bit wicked, with its chocolate mousse and whipped cream filling! During the rolling up, it may crack, but this is quite normal and looks most attractive.

About roulade

A Roulade is typically a dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. Other prevalent roulades are dessert roulades (cake filled with fruit or cream) or maki-zushi (nori filled with rice and other ingredients). Examples of roulades include:

1. Braciole, Italian roulade consisting of beef, pork or chicken filled with Parmesan cheese, eggs and other ingredients.
2. California roll, nori filled with rice, cucumber, crab and avocado.
3. Paupiette, French veal roulade filled with vegetables, fruits or sweetmeats.
4. Rouladen, German beef roulade filled with onions, bacon and pickles.
5. Swiss roll, filled sponge cake.

INGREDIENTS
Serve 8

For the roulade

6 large eggs, separated
150 gm / 5 oz golden caster sugar
50 gm / 2 oz cocoa powder

For the chocolate mousse

225 gm / 8 oz dark chocolate with 70-75% cocoa solids, broken into squares
2 large eggs, separated
225 ml / 8 fl oz double cream

To finish

icing sugar for dusting

1. Preheat the oven to 180ºC / 350ºF. Lightly greased an oblong tin 15 X 25.5 cm / 6 X 10 inches, and 2.5 cm / 1 inch deep, and the base lined with baking parchment.

2. To prepare the chocolate mousse, place the chocolate in a heatproof bowl.

3. Add 2 tablespoons of water.

4. Place the bowl over a saucepan of barely simmering water for the chocolate to melt, making sure the bottom of the basin doesn’t touch the water.

5. Remove from the heat and beat it with a wooden spoon until smooth.

6. Beat the egg yolks, first on their own, then into the warm chocolate mixture. Let it cool a bit then.

7. In another grease-free bowl, whisk the egg whites till stiff.

8. Fold the whites into the chocolate mixture.

9. Cover the bowl ad chill in the fridge for no longer than an hour.

10. Meanwhile, get on with the roulade. Place the egg yolks in a basin and whisk until they start to thicken.

11. Add the caster sugar and continue to whisk until the mixture thickens slightly, but be careful not to get it too thick.

12. Mix the cocoa powder into the egg yolk mixture.

13. Using a clean whisk and bowl, whisk the egg whites to the soft-peak stage.

14. Carefully cut and fold the egg whites into the cocoa mixture, gently and thoroughly.

15. Pour the mixture into the prepared tin.

16. Bake the roulade on the centre shelf for 20-25 minutes until springy and puffy.

17. When the roulade is cooked, remove it from the oven but leave it in the tin to cool, it will shrink quite a bit as it cools, but don’t worry, that’s normal.

18. When it is quite cold, turn it out on to an oblong sheet of baking parchment that has been liberally dusted with icing sugar.

19. Peel away the cake tin lining paper from the bottom of the cake (which is now facing upwards).

20. Spread the chocolate mousse filling over the cake.

21. Whip the cream softly and spread it over the chocolate filling.

22. Gently roll up the cake to make a log shape.

23. To serve.

Tips:

The squidgy chocolate log will serve 8 people and, although it’s unlikely that there will be any left, you can cover any remaining cake with an upturned basin and keep it in the fridge.

**From “The Delia Collection Chocolate” and “Wikipedia, the free encyclopedia” **

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