My dessert had something to live up to... well I think it rose to the occasion!
Lemon Tart and a Choc Mocha Parfait topped with raspberries ... (the Chocolate Yoghurt puddings were still in the oven so there is no photographic evidence of those!).
Mmmmm... think not of calories, kilojoules or your new firm fitting dress... this is meant for indulgence and feeding the soul! Makes me feel good just by looking at the picture!
|nom nom nom|
Are you interested in the recipe?... read on and then indulge at your own peril...
This is the real deal; an authentic French recipe that even impressed by cousin when she tasted it last year on her visit from France.
Shortcrust pastry -
175g butter, cut in small knobs
20g unrefined caster sugar
2 tsp water
Rub the flour and butter together until it resembles breadcrumbs. Mix in the sugar. Add the egg and water and with a knife, mix it in a cutting motion until dough comes together in a ball (you might need more water).
Put the dough on a floured surface and lightly knead for a minute until it comes to a smooth dough. (Gently does it, you don't want to overwork it). Wrap it in plastic wrap and put in the fridge to rest for 40minutes.
Lightly butter a 25cm push up bottom flan tin. Roll out the pastry on a floured surface and line the tin. Trim the edges and place in fridge for further 20 minutes to rest.
100g unrefined sugar (caster)
150ml double cream
zest and juice of 2 lemons (to taste)
Heat the oven to 180c.
Put the eggs, sugar, double cream in a bowl. Add juice and zest 1 lemon and whisk mixture. Be sure to taste as you might add more zest according to your taste (I add juice 2 lemons but only zest of 1 lemon- depends on the lemon I guess!) Melt butter and add to mixture. Pour this into chilled pastry case.
Place in oven for 15mins and then reduce heat to 160c for a further 20 minutes or until filling as set. (I like a little just golden touch on the top). Leave to cool for 1 hour before serving with thick cream or icecream.... mmmmmm!
(From 'The French Kitchen' by Joanne Harris & Fran Warde)
Choc Mocha Parfait
This delicious silky smooth dessert is a great alternative to ice cream and so easy to make.
2 teaspoons instant coffee
1/3 cup (80ml) hot water
1/2 cup (50g) cocoa, sifted
400g can condensed milk
2 cups (500ml) milk
200g dark chocolate, chopped
1/2 cup (125ml) thickened cream
Dissolve the coffee and hot water in a small bowl.
Combine cocoa and condensed milk in a medium, heavy based saucepan on a medium heat, stirring as you add in milk and coffee mixture, bring to the boil (when it boils it will rise quickly so keep an eye on it). Reduce heat and cook, stirring, over low heat for about 15 minutes or until mixture thickens. Remove pan from heat.
Add the chocolate, stir until melted. Stir in the cream, then cool mixture to room temperature.
Pour mixture into a baking paper lined loaf pan. Cover and put in the freeze until firm. (I leave it for at least 24 hours).
Cut into slices. Allow parfait to soften to room temp for about 15 minutes before serving with fresh raspberries or more cream... mmmmm.
(Recipe from a magazine tear out...)
I couldn't fit in any dinner after that delicious feast... though I managed to finished off my day with a cup of green tea and just a teeny tiny bit of parfait ... again!
Anyone for seconds??
(Next time I'll have to make more of those Chocolate Yoghurt Puddings and take a photo!):)