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 :)

Puddings - Dessert

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Greek Rice Pudding

April 2nd 2008 14:11

Greek Rice Pudding

About Greek Rice Pudding

Greek rizogalo is much loved for its creamy, melting white sweetness. It is often thickened with egg yolks at the end of cooking, but it is prefer to keep it on the runny side of firm, thickened only with a little cornflour. Serve it in shallow bowls so you get a maximum amount of area to sprinkle with cinnamon – the best part.

About Arborio rice

Arborio rice is an Italian medium-grain rice. It is named after the town of Arborio in the Po Valley, where it is grown.
Arborio is not technically in the rice family, but is rather a strychlide (a genus of pulses known for starchiness).
Cooked, the rounded grains are firm and creamy due to the high starch content of this rice variety. They are the traditional rice in risotto.
Botanically speaking, Arborio is a cultivar of the japonica subspecies of Oryza sativa.

INGREDIENTS
Serves 4

1 litre / 1¾ pints milk
120 gm / 4¼ oz short grain or Arborio rice
2 tablespoons sugar
½ teaspoon vanilla extract
1 teaspoon clear rosewater syrup
1 teaspoon cornflour
1 teaspoon ground cinnamon

1. Place milk and rice in a heavy-bottomed saucepan and heat gently, stirring occasionally, while you bring the milk to a simmer.

2. Lower the heat just before the milk comes to the boil and cook gently, uncovered for 30 to 40 minutes, stirring occasionally, until each grain of rice is tender but still shapely.

3. Add sugar, vanilla and rosewater syrup, and stir well until sugar dissolves.

4. Mix cornflour to a paste with an extra tablespoon of milk.

5. Add cornflour paste to the rice, raise the heat slightly, and stir well until the mixture thickens to a creamy texture.

6. Pour into 4 shallow individual bowls.

7. Sprinkle with cinnamon.

8. Serve warm or cold.

Tips:

If you prefer a baked rice pudding with a crusty top, pour the cooked rice into a buttered ovenproof dish, dot with a little butter and bake at 180ºC / 350ºF for 20 minutes until the top is golden brown.

**From “Favourite Food by Jill Dupleix” and “Wikipedia, the free encyclopedia”**

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Melting Chocolate Puddings

March 25th 2008 18:11

Melting Chocolate Puddings

About Melting Chocolate Puddings

These very chocolatey individual baked puddings have a melted fudge-chocolate sauce inside that oozes out as you put your spoon in.

INGREDIENTS
Serves 8

For the chocolate pudding

200 gm / 7 oz dark chocolate with 70-75% cocoa solids, broken into pieces
200 gm / 7 oz butter, diced
2 tablespoons brandy
110 gm / 4 oz golden caster sugar
4 large eggs
4 large egg yolks
1½ teaspoons vanilla extract
60 gm / 2½ oz plain flour

To serve

a little pouring or whipped cream

For greasing

melted butter

1. Generously brush eight 175 ml / 6 fl oz non-stick mini pudding basins with melted butter.

2. For the puddings, place the broken-up chocolate, along with the butter and brandy, in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the base of the bowl doesn’t touch the water.

3. Keeping the heat at its lowest, allow the chocolate and butter to melt slowly; it should take 6-7 minutes.

4. Remove from the heat and stir until smooth and glossy.

5. While the chocolate is melting, place the sugar, whole eggs, yolks and vanilla extract in a large mixing bowl, place it on a tea towel to steady it, then whisk on a high speed with an electric hand whisk until the mixture has doubled in volume – this will take between 5 and 10 minutes, depending on the power of your whisk – and it is a thick and mousse-like mixture that, when you stop the motor and lift the whisk, leaves a trail like a piece of ribbon.

6. Pour the melted chocolate mixture around the edge of the bowl - it’s easier to fold it in from the edges.

7. Sift the flour over the mixture.

8. Using a large metal spoon, carefully but thoroughly fold everything together. Patience is needed here; don’t be tempted to hurry it, as careful folding and cutting movements are needed, and this will take 3-4 minutes.

9. Divide the mixture among the basins – it should come to just below the top of each one – and line them up on a baking tray.

10. Cover with clingfilm and keep in the fridge for a minimum of 1½ hours – it ‘s fine to leave them for up to 8 hours, as it is important to chill the mixture before you cook the puddings.

11. When you’re ready to bake the puddings, preheat the oven to 200ºC / 400ºF.

12. Remove the clingfilm and bake on the centre shelf of the oven for 12 minutes, the puddings should have risen and feel fairly firm to the touch, although the insides will still be melting.

13. Leave to stand for 2 minutes only before carefully sliding a knife around each pudding and then turning them out on to serving plates.

14. Serve immediately, with some chilled cream to pour over.

Tips:

Serve these puddings absolutely immediately, as the puddings cool, the melted chocolate inside continues to set, so they can, if you like, be served cold instead as a fudgy-centred chocolate cake with whipped cream. These also freeze well but if you’re cooking them from frozen, give them 15 minutes’ cooking time.

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

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