Almond croissant pudding with creme anglaise Dessert

Ingredients recipe (serves 6)

4 almond croissants (preferably day-old), torn into large chunks
4 eggs
1/2 cup (110g) caster sugar
300ml milk
300ml pure (thin) cream
1 vanilla bean, split, seeds scraped
Finely grated zest of 1/2 orange
2 tbs brandy
Chocolate sauce (see below), to serve
Toasted flaked almonds and raspberries or seasonal fruit, to decorate
Icing sugar, to dust

Creme anglaise
4 egg yolks
1 cup (250ml) milk
1 cup (250ml) pure (thin) cream
1/4 cup (55g) caster sugar
1 tsp vanilla extract

Chocolate sauce (makes about 2 cups)
200ml pure (thin) cream
50ml milk
200g good-quality dark chocolate, chopped
1/4 cup (25g) good-quality cocoa powder

Method of recipe

1.Grease the base and sides of a 1-litre terrine or loaf pan and line with baking paper. Pack the croissants into the terrine or pan, then set aside.

2.Whisk the eggs and sugar together in a large bowl until just combined. Place the milk, cream and vanilla pod and seeds in a saucepan over low heat and bring to just below boiling point, then gradually pour the warm milk mixture into the egg mixture, whisking constantly. Add the orange zest and brandy and whisk well to combine, then pour the mixture over the croissants in the pan and stand at room temperature for 1 hour to allow the custard to soak in - this will make for a lighter pudding.

3.Meanwhile, for the anglaise, lightly beat yolks in a bowl. Place milk, cream, sugar and vanilla in a saucepan over medium heat and bring to just below boiling point. Pour hot milk mixture over egg, whisking constantly, then return to the pan over very low heat. Stir constantly with a wooden spoon for 5-6 minutes until thick enough to coat the back of the spoon. Pour into a jug, cover surface closely with plastic wrap to prevent a skin forming, then chill until needed.

4.Preheat the oven to 180°C.

5.Bake the pudding for 45 minutes until just set and golden on top (cover with foil if it's browning too quickly). Remove the pudding from the oven, allow to cool slightly, then turn out and slice. Place on a serving platter and drizzle with chocolate sauce and creme anglaise, then scatter with almonds and raspberries and serve dusted with icing sugar.

6.To make chocolate sauce: Place the cream and milk in a pan over medium heat. Bring to just below boiling point, then remove from the heat. Add the chocolate and stir until smooth. Whisk the in cocoa, then strain into a jug and set aside to cool.

Notes
This pudding is great served warm for dessert, and is equally good the next day for breakfast. You can make the creme anglaise, or alternatively pick some up from your local gourmet food shop. And for a really indulgent treat, add chocolate sauce.
Any leftover chocolate sauce will keep in the fridge, covered, for up to 5 days.

Almond cake with strawberries and caramel sauce Dessert

Ingredients recipe (serves 12)

Melted butter, to grease
130g (1 1/4 cups) almond meal
75g (1/2 cup) self-raising flour
200g butter, at room temperature
215g (1 cup) caster sugar
1/2 tsp vanilla essence
4 eggs
2 x 300ml ctns double cream
2 x 250g punnets strawberries, washed, hulled, sliced lengthways

Caramel sauce
12 soft caramels (such as Pascall Columbines)
80ml (1/3 cup) pouring cream

Method of recipe


1.Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and side with non-stick baking paper. Combine the almond meal and flour in a bowl.

2.Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Use a large metal spoon to fold the almond meal mixture into the egg mixture until well combined.

3.Spoon the mixture into the prepared pan and smooth the surface. Bake in oven for 55 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside in the pan for 10 minutes to cool before turning onto a wire rack to cool completely.

4.Meanwhile, to make the caramel sauce, combine the caramels and pouring cream in a small saucepan over medium heat. Stir until the caramels melt and the mixture is smooth. Set aside to cool to room temperature.

5.Use a balloon whisk to lightly whisk the double cream in a medium bowl until the cream thickens slightly. Use a large serrated knife to cut the cake in half horizontally. Place the base of the cake, cut-side up, on a cake stand. Spread half the double cream over the cake and top with half the strawberries. Repeat with the remaining cake, double cream and strawberries. Drizzle over the caramel sauce and serve immediately.

Almond cake with apricot and vanilla bean syrup Dessert

Ingredients recipe (serves 10)

250g butter, softened
2/3 cup caster sugar
4 eggs
2 cups almond meal (ground almonds)
1/4 cup rice flour
Double cream, to serve

Apricot and vanilla bean syrup
1 vanilla bean, split
1/2 cup caster sugar
4 apricots, halved, stones removed, cut into thick wedges (see notes section for Low FODMAP diet tip)

Method of recipe


1.Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and sides with baking paper.

2.Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in almond meal and flour. Spread mixture into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool for 10 minutes.

3.Make syrup Using a sharp knife, scrape seeds from bean. Place seeds, bean, sugar and 1/2 cup cold water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves (don't boil). Bring to the boil. Reduce heat to low. Simmer for 7 minutes or until slightly thickened. Add apricots. Simmer for 2 to 3 minutes or until apricots are just tender. Remove from heat. Remove and discard bean.

4.Place cake on a plate. Spoon over apricot mixture. Serve with cream.

Notes
Tip: You could use other stonefruit such as peaches, plums and nectarines instead of apricots.
Low FODMAP diet tip: Make this a low FODMAP recipe by replacing apricots with rhubarb or raspberry, blueberry or strawberry mix.

Almond blancmange with Amaretto syrup and sugar shards Dessert

Ingredients recipe (serves 8)

250g blanched skinned almonds
2-3 drops almond essence
350ml single cream
4 sheets (20g) leaf gelatine
110g caster sugar
300ml thick cream

Amaretto syrup
1 cup caster sugar
3 tbs Amaretto liqueur

Sugar shards
125g slivered almonds
1/4 cup dried rose petals (see note), optional
1 cup caster sugar

Method of recipe


1.Preheat oven to 180°C.

2.Spread the blanched almonds on a tray and cook in the oven for 10 minutes until lightly toasted.

3.Grind in a food processor until fine, transfer to a saucepan, add the almond essence and single cream. Bring to the boil, stirring, over low heat then set aside for 15 minutes to infuse.

4.Place gelatine in a bowl of cold water for 5 minutes to soften.

5.Line a sieve with a sheet of muslin or a clean Chux cloth and pour the almond milk through. Discard the almond meal. Return to the saucepan over low heat and add the sugar, stirring to dissolve.

6.Squeeze the excess water from the gelatine and add to the milk. Turn off the heat and continue stirring for a few moments. Pour into a bowl and refrigerate for 10 minutes until it begins to thicken slightly.

7.Whip the thick cream in a bowl, then fold in the almond mixture. Pour into moulds and refrigerate for at least 4 hours.

8.Preheat oven to 180°C.

9.To make the sugar shards, spread the slivered almonds on a lined baking tray and roast in oven for 5 minutes. Add the rose petals to the tray and mix.

10.Place the sugar in a saucepan with 3 tablespoons of water, stir over a low heat to dissolve the sugar. Increase heat to medium and cook until a light golden brown.

11.Pour over the nuts and petals and set aside to cool completely. Break into shards.

12.To make the Amaretto syrup, place the sugar in a saucepan with 1/2 cup water and stir over low heat until the sugar has dissolved. Cook for 5 minutes, add the Amaretto and simmer for 2 minutes. Set aside to cool.

13.Briefly dip the moulds in warm water to loosen the blancmange and turn out onto serving plates. Serve with a sugar shard and Amaretto syrup.

Notes
Dried rose petals are available from Middle Eastern stores and good delicatessens.

Almond bananas Dessert

Ingredients recipe (serves 4)

40g (1/3 cup) almond meal
60ml (1/4 cup) cold water
4 large (about 180g each) ripe bananas, peeled, cut crossways into thirds
1 tbs vegetable oil
250ml (1 cup) 99 per cent fat-free custard, to serve

Method of recipe


1.Kids' task: Spread the almond meal over a large plate. Use a pastry brush to brush bananas evenly with water. Roll the bananas in the almond meal to evenly coat.

2.Heat the oil in a large non-stick frying pan over medium-high heat. Add the bananas and cook for 3-4 minutes each side or until golden brown. Drain on paper towel.

3.Place bananas in serving bowls and serve with custard.

Notes
Leftovers: Use the almond meal in muffins and cakes. Use the custard as an accompaniment to fresh fruit.

Almond and pear tartlets with honeycomb ice-cream Dessert

Ingredients recipe (serves 4)

1L vanilla ice-cream, softened
1 x 50g bar Nestle Violet Crumble, coarsely chopped
1 1/2 tbs honey
1 sheet (25 x 25cm) frozen ready-rolled puff pastry, just thawed (see tip)
1 egg, lightly whisked
1 x 410g can pear halves in natural juice, drained
35g (1/3 cup) flaked almonds
1 tbs caster sugar

Method of recipe


1.Combine the ice-cream, Violet Crumble and honey in a large bowl. Return the mixture to the ice-cream container. Place in the freezer for 2 hours or until firm.

2.Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Use a 10.5cm-diameter fluted round pastry cutter to cut 4 discs from the pastry. Place the pastry discs on the lined tray.

3.Brush the discs with the egg. Place 1 pear half in the centre of each disc.

4.Combine the almonds and sugar in a bowl. Sprinkle evenly over the pastries. Bake in oven for 15 minutes or until the pastry is puffed and golden. Serve warm with a scoop of the honeycomb ice-cream.

Notes
Don't thaw the pastry completely or it will be too soft and difficult to work with.
As a healthier alternative to the honeycomb ice-cream, try serving these tartlets with reduced-fat vanilla yoghurt.

Almond and brandy cake with poached peaches Dessert

Ingredients recipe (serves 8)
Melted butter, to grease
300g (3 cups) almond meal
315g (1 1/2 cups) caster sugar
5 eggs
2 tbs brandy
250g unsalted butter, melted
2 tbs slivered almonds
215g (1 cup) caster sugar, extra
375ml (1 1/2 cups) water
8 green cardamom pods, bruised
375ml (1 1/2 cups) dessert wine
6 small peaches
Pure icing sugar, to dust
Double cream, to serve

Method of recipe


1.Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to grease. Line the base and sides with non-stick baking paper.

2.Combine the almond meal and sugar in a medium bowl.

3.Whisk together the eggs and brandy in a separate bowl. Add the butter and whisk until just combined. Add to the sugar mixture and stir until well combined. Pour into the prepared pan. Sprinkle with slivered almonds. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.

4.Meanwhile, combine the extra sugar, water and cardamom pods in a saucepan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to a simmer. Cook, without stirring, for 2 minutes. Add the wine and simmer for 2 minutes or until the mixture thickens slightly. Add the peaches and simmer for 5 minutes or until just tender. Set aside to cool.

5.Peel the peaches and discard the skin. Halve. Remove and discard the stones. Return the peaches to the syrup.

6.Place cake on a serving platter. Dust with icing sugar. Serve warm or at room temperature with cream and poached peaches.

Notes
Time plan tip: Prepare to the end of step 5 up to 2 days ahead. Store cake in an airtight container at room temperature and the peaches in an airtight container in the fridge. To reheat cake before serving, if desired, place on a microwave-safe plate. Microwave on medium/500watts/50% for 1-2 minutes or until warmed through. Continue from step 6 just before serving.

Almond & semolina filo pie with butterscotch schnapps Dessert

Ingredients recipe (serves 8)

500ml (2 cups) milk
70g (1/3 cup) caster sugar
4 large strips orange rind
65g (1/3 cup) semolina
40g butter
2 eggs, lightly whisked
Melted butter, to grease
230g blanched almonds, toasted
55g (1/4 cup) caster sugar, extra
1 tsp ground cinnamon
12 sheets filo pastry
125g butter, melted

Butterscotch syrup
185ml (3/4 cup) butterscotch schnapps
160ml (2/3 cup) water
215g (1 cup) caster sugar

Method of recipe


1.Stir the milk, sugar and orange rind in a saucepan over medium heat until sugar dissolves. Add semolina in a thin, steady stream and cook, stirring, for 5 minutes or until the mixture boils and thickens. Stir in butter. Transfer to a bowl. Discard orange rind. Set aside to cool slightly. Whisk in egg. Cover surface of custard with plastic wrap.

2.Preheat oven to 180ºC. Brush the base and side of a 23cm (base measurement) springform pan with melted butter. Process the almonds, extra sugar and cinnamon in a food processor until finely chopped.

3.Place filo on a clean work surface. Cover with a dry tea towel then a damp tea towel. Brush 1 filo sheet with some melted butter. Top with another filo sheet. Place over base and side of pan, allowing the sides to overhang. Repeat with 2 more filo sheets, overlapping to cover the side completely. Top with half the almond mixture.

4.Brush 1 filo sheet with melted butter. Top with another filo sheet. Place over almond mixture and up the side of the pan. Repeat with 2 more filo sheets, overlapping to cover the side. Top with semolina mixture. Brush 1 filo sheet with melted butter. Top with another filo sheet and place over the semolina and up the side of pan. Repeat with 2 more filo sheets, overlapping to cover the side. Top with remaining almond mixture. Fold over the overhanging filo, pressing gently. Brush with remaining butter. Place pan on a baking tray and bake for 50-55 minutes or until golden.

5.Meanwhile, to make the butterscotch syrup, stir schnapps, water and sugar in a small saucepan over medium heat until sugar dissolves. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until syrup thickens slightly. Set aside to cool slightly.

6.Pour the syrup over the pie in the pan and set aside to cool completely. Cut the pie into wedges to serve.

Almond & raspberry flourless chocolate cakes Dessert

Ingredients recipe (serves 2)

Light olive oil spray, to grease
60g butter
55g (1/4 cup) caster sugar
1 1/2 tbs cocoa powder
30g (1/4 cup) almond meal
1 egg, lightly whisked
1 tbs milk
Fresh raspberries, to serve

Chocolate ganache
150g dark chocolate, coarsely chopped
2 tbs pouring cream

Method of recipe


1.Preheat oven to 180°C. Spray two 9cm (base measurement across the widest part) heart-shaped cake pans with oil.

2.Combine the butter, sugar and cocoa powder in a small saucepan. Cook, stirring, over medium-low heat for 5 minutes or until smooth. Set aside to cool slightly.

3.Beat the almond meal, egg and milk into the cocoa mixture. Divide the mixture evenly between the prepared pans. Bake for 10-12 minutes or until firm to the touch. Set aside to cool slightly before turning out onto a wire rack to cool completely.

4.To make the chocolate ganache, combine the chocolate and cream in a small saucepan over medium-low heat. Cook, stirring occasionally, for 5 minutes or until mixture is smooth. Set aside, stirring occasionally, until the mixture cools and thickens.

5.Spread the chocolate ganache over the cakes. Top with raspberries.

Mints Dessert

Ingredients recipe 25 pices

375g dark chocolate melts
2 1/2 cups pure icing sugar
1 tbsp vegetable oil
2 tbsp milk
1/4 tsp peppermint essence

Method of recipe


1.Grease a 6cm-deep, 20cm square cake pan.

2.Line base and sides with baking paper, allowing a 3cm overhang on all sides.

3.Place half the melts in a microwave-safe bowl. Microwave on high (100 per cent) for 1 to 2 minutes or until smooth, stirring with a metal spoon every 30 seconds.

4.Pour chocolate over base of prepared pan. Refrigerate for 15 minutes or until set.

5.Sift icing sugar in a microwave-safe bowl. Stir in oil and milk to form a thick paste. Microwave on high for 2 to 3 minutes, or until smooth, stirring every 30 seconds. Stir in peppermint essence. Set aside for 2 minutes to cool slightly. (If mixture is too thick, add 1 tablespoon milk).

6.Pour peppermint mixture over chocolate in pan, spreading with a spatula. Refrigerate for 15 minutes or until just set.

7.Place remaining chocolate in a microwave-safe bowl. Microwave on high for 1 to 2 minutes or until smooth, stirring with a metal spoon every 30 seconds.

8.Pour chocolate over peppermint layer.

9.Refrigerate until set.

10.Lift chocolate from pan and, using a warm knife, cut after-dinner mints into squares.

After-dinner choc-ices Dessert

Ingredients recipe (serves 8)

700ml vanilla ice-cream
200g good-quality dark chocolate
25g milk chocolate

Method of recipe


1.Cover a large, flat baking tray with foil. Place small scoops of vanilla ice-cream on the tray and freeze until hard.

2.Melt chocolates in separate bowls over pans of simmering water. Once melted, set aside to cool.

3.Transfer ice-cream scoops to a wire rack over a baking tray and spoon the dark chocolate over each scoop; it should harden immediately.

4.Garnish each with a little of the milk chocolate. Freeze until firm before serving.

Affogato ice cream with espresso syrup Dessert

Ingredients recipe (serves 8)

1 1/2 cups (375ml) prepared strong coffee (preferably espresso)
1 1/2 cups (330g) caster sugar
1 vanilla bean, split, seeds scraped
6 egg yolks
1/4 cup (60ml) Frangelico liqueur, plus 2 tbs extra (optional)
500g mascarpone cheese
300ml thickened cream
Chopped chocolate-coated coffee beans (see note), to serve

Method of recipe


1.Grease and line a 1-litre loaf pan or terrine (we used a pyramid mould from kitchenware shops) with baking paper or plastic wrap, leaving some overhanging the sides.

2.Place the coffee, sugar and vanilla bean and seeds in a small saucepan over high heat. Bring to the boil, then reduce heat to low and simmer for 10 minutes until slightly reduced. Cool slightly.

3.Beat the egg yolks in the bowl of an electric mixer until pale and frothy. With the motor running, gradually add one third of the warm coffee syrup until incorporated (reserving the rest to serve), followed by the 1/4 cup (60ml) Frangelico. Beat in mascarpone to combine.

4.In a separate bowl, whip the cream to soft peaks, then fold into the egg mixture, keeping as much air in the mixture as possible. Pour the mixture into the terrine or mould, cover with the overhanging paper or wrap, and freeze overnight until firm.

5.If desired, stir the extra 2 tablespoons of Frangelico into the remaining syrup, then refrigerate until needed.

6.When ready to serve, turn out the terrine onto a platter and slice 2cm thick. Divide among plates, then drizzle with the reserved coffee syrup and garnish with chocolate-coated coffee beans.

Notes
Begin this recipe a day ahead. Chocolate-coated coffee beans are from confectionery and gourmet shops.
Freeze frame: Homemade ice cream is best eaten within 1 week after you've made it be, as its texture will deteriorate over time. Allow ice cream to soften slightly before serving to give a creamier texture and better flavour. Tightly cover ice cream in the freezer to prevent ice crystals from forming and stop the mixture absorbing other odours from the freezer.

Affogato Dessert

Ingredients recipe (serves 4)

4 x 30ml shots hot espresso coffee
1/4 cup hazelnut liqueur (we used Frangelico)
8 scoops vanilla ice-cream
Biscotti, to serve

Method of recipe


1.Combine coffee and liqueur in a jug. Divide ice-cream between glasses.

2.Divide coffee mixture between glasses. Serve with biscotti.

A really good chocolate cake Dessert

Ingredients recipe (serves 6)

3 oranges, rind thinly peeled into wide strips
260g caster sugar, plus extra, to coat
300g dark chocolate (70% cocoa solids), chopped
50g flaked almonds, toasted
190g unsalted butter, softened
4 eggs
225g ground almonds
2 teaspoons baking powder
2 x 100g bars Lindt Excellence Orange Intense
60ml (1/4 cup) thick cream, plus extra, to serve
2 tablespoons lemon juice

Method of recipe


1.Place rind in a saucepan, cover with water and bring to the boil. Drain, then repeat process twice. Return rind to pan, add 110g (1/2 cup) sugar and 125ml (1/2 cup) water. Bring to the boil over medium heat, then simmer for 15 minutes or until syrup is thick and rind translucent. Drain and reserve syrup. Cool rind, then toss in extra sugar and chop coarsely.

2.Place dark chocolate in a heatproof bowl. Pour 150ml boiling water over and whisk until well combined.

3.Preheat oven to 180°C. Crush flaked almonds. Using an electric mixer, beat 150g butter, remaining 150g sugar and 1/2 teaspoon salt until pale and fluffy. Add eggs one at a time, beating after each, then beat in chocolate mixture. Sift over ground almonds and baking powder, add flaked almonds and orange rind, and stir to combine. Spoon into a 20cm greased and baking paper-baselined cake tin. Bake on bottom shelf of oven for 50-55 minutes or until a cake tester comes out clean. Stand cake in tin for 10 minutes, then turn out onto a wire rack to cool completely.

4.Stir orange chocolate, remaining butter and cream over a pan of simmering water until melted. Cool to the consistency of thick cream, then spread over cake. Leave to set.

Notes
Make cake up to 3 days ahead.

Mangomisu Dessert

Ingredients recipe (serves 6)

500g mascarpone cheese
600ml thickened cream
1/3 cup (50g) icing sugar
2 egg yolks
1 vanilla bean, split, seeds scraped
1/2 cup (125ml) Grand Marnier
Juice of 2 oranges
300g savoiardi (see note) (sponge finger biscuits)
3 mangoes, flesh sliced 1cm thick

Raspberry sauce
1/4 cup (55g) caster sugar
250g fresh or frozen raspberries
Juice of 1 lemon

Method of recipe


1.Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.

2.Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.

3.Meanwhile for the raspberry sauce, place the sugar and 2 tbs water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days).

5.To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.

Notes
Savoiardi (sponge finger biscuits) are available from delis and supermarkets.

"Impossible" coconut pie Dessert

Ingredients recipe (serves 4)

4 eggs
225g (1 cup) caster sugar
100g unsalted butter, softened
100g slivered almonds
1 cup desiccated coconut
2 tbs grated lemon rind
2 tbs grated orange rind
125ml (1/2 cup) lemon juice
125ml (1/2 cup) orange juice
250ml (1 cup) coconut milk
1/2 cup plain flour, sifted
Lightly whipped cream and fresh passionfruit pulp, to serve

Method of recipe


1.Preheat oven to 180°C.

2.Place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice, coconut milk and flour in a food processor and blend until well combined. Pour into a buttered 28cm pie plate. Bake for 1 hour until lightly browned. Set aside to cool, then refrigerate for 1 hour to chill.

3.Slice and serve with a little whipped cream and passionfruit.

Bubble wrap mousse Dessert

Ingredients recipe (serves 8)

250g white chocolate, broken into pieces
3 eggs
1 tsp vanilla extract
1/4 cup (55g) caster sugar
300ml thickened cream
2 x 150g boxes Lindt Lindor White chocolate balls

Method of recipe


1.Melt chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Remove from the heat, then stir until smooth. Set aside to cool.

2.Meanwhile, separate 2 eggs and set the eggwhites aside. Place the 2 egg yolks, remaining whole egg, vanilla extract and 2 tablespoons sugar in the bowl of an electric mixer and beat until thick and pale.

3.Lightly whip the thickened cream to soft peaks. Fold melted chocolate and cream into egg mixture until combined.

4.In a separate bowl with clean beaters, beat eggwhites with remaining 1 tbs caster sugar until soft peaks form. Fold into egg mixture to just combine, keeping as much air in the mixture as possible. Place mousse in a glass serving dish and cover with a layer of Lindor balls. Chill for 4-6 hours until mousse is set, then serve.

"Hot chocolate" mousse Dessert

Ingredients recipe (serves 4)

1 x 200g pkt milk chocolate with hazelnuts, coarsely chopped
3 eggs, at room temperature, separated
125ml (1/2 cup) thickened cream
55g (1/4 cup) caster sugar
Icing sugar, to dust
Candy canes, to serve

Method of recipe


1.Place chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until smooth. Set aside to cool slightly. Stir in the egg yolks.

2.Use an electric beater to beat the cream in a bowl until firm peaks form. Use a metal spoon to fold half the cream into the chocolate mixture. Repeat with remaining cream.

3.Use a clean electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, beating until the mixture is thick and glossy.

4.Fold the egg white mixture into the chocolate mixture. Spoon into four 250ml (1-cup) capacity serving cups. Cover and place in the fridge for 6 hours or until set.

5.Dust with icing sugar and serve with candy canes.

Fudge brownies Dessert

Ingredients recipe

Melted butter, to grease
200g pkt dark cooking chocolate, coarsely chopped
200g butter, chopped
3 eggs
2 egg yolks
270g (1 1/4 cups) caster sugar
115g (3/4 cup) plain flour
35g (1/3 cup) Woolworths Home Brand Cocoa Powder

Method of recipe


1.Preheat oven to 160°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter. Line with non-stick baking paper, allowing sides to overhang. This stops it sticking to the pan and makes the brownie easy to remove from the pan.

2.Melt the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch water). Stir with a dry metal spoon - any moisture on the spoon makes the chocolate harden.

3.Whisk the eggs and egg yolks in a jug until combined. Allow the chocolate mixture to cool slightly before adding the egg mixture. If the chocolate mixture is too hot, the egg may start to cook and scramble. Stir to combine.

4.Combine the sugar and flour in a large bowl. Sift in the cocoa powder. Add the chocolate mixture and stir until just combined - over-stirring can make your cooked brownies tough. Pour into the prepared pan and smooth the surface.

5.Bake in oven for 45-50 minutes or until crumbs cling to a skewer inserted into the centre. Don't over-bake your brownies or they can dry out. Set aside for 6 hours or overnight to cool. This helps the brownie to set.

Green tea ice cream Dessert

Ingredients recipe (serves 4)

300ml pure (thin) cream
2 tbs Chinese green tea leaves
1 cup (220g) caster sugar
6 egg yolks
300ml thickened cream
50g white chocolate, chopped
50g dark chocolate, chopped
Edible dried rose petals, to garnish

Method of recipe


1.Place pure cream, tea and 1/4 cup (55g) sugar in a pan over low heat, stirring to dissolve sugar. Increase heat to medium and bring to just below boiling point. Remove from heat and stand for 1 hour.

2.Strain infused cream through a sieve into a clean pan, pressing down on the tea.

3.Return to medium heat and bring to just below boiling point. Remove from heat.

4.Beat yolks and remaining 3/4 cup (165g) sugar with electric beaters until thick and pale. Stir hot cream mixture into yolk mixture, then return to a clean pan. Cook over low heat, stirring constantly, for 5-6 minutes until thick enough to coat the back of a spoon. Transfer to a bowl and cover the surface with plastic wrap. Chill. Beat thickened cream until soft peaks, then fold into the cooled custard. Churn in an ice cream machine according to manufacturer’s instructions. (Alternatively, pour mixture into a shallow container and freeze for 2 hours or until frozen at edges.

5.Beat with electric beaters, then refreeze. Repeat 2 or 3 times.) Transfer to a plastic container and freeze until firm.

6.Meanwhile, line 2 baking trays with lightly greased foil. Place white and dark chocolate in separate bowls set over pans of simmering water (don’t let the bowls touch the water), stirring until smooth. Pour onto separate lined trays and scatter rose petals over the white chocolate. Chill, then break into shards and set aside. Scoop ice cream into bowls, garnish with the chocolate shards and serve.

Coffee eclairs Dessert

Ingredients recipe 

60g butter
185ml (3/4 cup) water
115g (3/4 cup) plain flour, sifted
3 eggs, lightly whisked
200g dark chocolate, melted
500ml (2 cups) thickened cream
2 tbs pure icing sugar
2 tsp instant coffee granules
2 tsp boiling water
1 tbs Baileys Coffee Irish Cream liqueur

Method of recipe


1.Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Stir butter and water in a saucepan over medium heat until butter melts and the mixture just comes to the boil. Remove from heat. Add the flour. Beat with a wooden spoon. Place pan over medium heat. Stir until mixture comes away from the side of the pan. Set aside to cool.

2.Transfer mixture to a small bowl. Use an electric beater to beat in 1 tablespoon of egg at a time, beating well after each addition, until mixture is thick and glossy.

3.Spoon the mixture into a piping bag fitted with a 1.5cm-wide plain nozzle. Pipe mixture into 11cm logs onto prepared trays, allowing room for spreading. Lightly sprinkle the trays with water. Bake for 20 minutes. Reduce oven temperature to 160°C. Bake for a further 30 minutes or until puffed and golden. Turn oven off and leave eclairs in oven, with the door slightly ajar, to dry out. Remove from oven and set aside to cool completely.

4.Spread the top of the eclairs with the melted chocolate. Set aside to set.

5.Meanwhile, beat the cream and icing sugar in a bowl until firm peaks form. Stir the coffee granules and boiling water in a bowl until the coffee dissolves. Fold the coffee mixture and Baileys into the cream mixture until combined. Spoon into a piping bag.

6.Cut eclairs in half horizontally (don't cut all the way through). Fill with coffee cream.

Cinnamon doughnuts with forest fruit compote Dessert

Ingredients recipe (serves 6)

185ml (3/4 cup) milk, warmed
1 1/2 tbs caster sugar
3/4 tsp dried instant yeast
2 egg yolks
40g butter, melted
225g (1 1/2 cups) plain flour
1/4 tsp salt
200g sour cream or creme fraiche
1 tbs pure icing sugar, sifted
1 tsp vanilla bean paste
1 tsp ground cinnamon
100g (1/2 cup) caster sugar, extra
750ml (3 cups) vegetable oil

Forest fruit compote
310ml (1 1/4 cups) red wine
270g (1 1/4 cups) caster sugar
2 cinnamon sticks
500g pkt frozen forest fruits

Method of recipe


1.To make the forest fruit compote, stir wine, sugar and cinnamon sticks in a saucepan over medium heat until the sugar dissolves. Simmer for 8 minutes or until mixture thickens slightly. Stir in fruit. Bring to boil. Set aside to cool.

2.Place the milk in a small bowl. Stir in the sugar and yeast. Cover with plastic wrap and set aside in a warm place for 10 minutes or until frothy. Stir in egg and butter and transfer to a large bowl. Gradually stir in the flour and salt until smooth. Cover with plastic wrap. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.

3.Stir the sour cream, icing sugar and vanilla in a bowl until smooth.

4.Combine cinnamon and extra caster sugar in a shallow dish. Use a wooden spoon to stir the dough until smooth. Heat oil in a medium saucepan over medium heat to 170°C (when oil is ready a cube of bread will turn golden brown in 20 seconds). reduce heat to low. Use 2 greased dessertspoons to drop six portions of batter into the oil. Cook, turning, for 3 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Toss in the sugar mixture. repeat, in 2 more batches, with the remaining dough and sugar mixture, reheating oil between batches.

5.Serve the doughnuts warm with the sour cream mixture and compote.

Lemon and raspberry cream cakes Dessert

Ingredients recipe (serves 6)

Melted butter, to grease
200g Woolworths Select Stem Ginger Cookies
30g butter, melted
60ml (1/4 cup) Grand Marnier
160g (1/2 cup) lemon curd
250ml (1 cup) Pauls Double Thick Custard French Vanilla
2 eggs, separated
300ml ctn double cream
Fresh raspberries, to serve

Raspberry meringue
2 egg whites
1/4 tsp cream of tartar
100g (1/2 cup) caster sugar
1/4 cup fresh raspberries, mashed

Method of recipe


1.Line a baking tray with baking paper. Brush the insides of six 7.5cm-diameter, 6.5cm-deep pastry rings with melted butter and line with non-stick baking paper. Place on the tray.

2.Process the biscuits in a food processor until fine crumbs form. Add the butter and Grand Marnier. Process until well combined. Divide among prepared rings. Use the back of a spoon to press the biscuit mixture to form a base. Place in the freezer for 1 hour to chill.

3.Combine the lemon curd and custard in a bowl. Fold in the egg yolks. Whisk the cream in a separate bowl until soft peaks form. Fold into the custard mixture.

4.Whisk the egg whites in a clean dry bowl until soft peaks form. Gradually fold into the custard mixture. Spread the mixture over the biscuit base. Freeze for 4 hours or until firm.

5.To make the raspberry meringue, beat the egg whites and cream of tartar in a clean, dry bowl until firm peaks form. Gradually add the sugar, beating well after each addition, until meringue is thick and glossy and almost all the sugar is dissolved. Beat in the raspberry.

6.Wrap a warm tea towel around 1 pastry ring. Press to remove the frozen cake. Repeat with remaining cakes. Transfer to serving plates. Remove the paper. Top each cake with raspberry meringue. Use a blowtorch to colour and lightly brown. Serve with raspberries.

Chocolate meringues with raspberries and caramel sauce Dessert

Ingredients recipe

4 eggwhites, at room temperature
1 1/2 cups (330g) caster sugar
1 tbs cocoa, sifted
1 tsp white vinegar
1 tsp cornflour
2 1/2 tsp vanilla extract
150ml thickened cream
2 tbs icing sugar, plus extra to dust
1 firmly packed cup (250g) brown sugar
110g unsalted butter
1/4 cup (60ml) pure (thin) cream
300g raspberries

Method of recipe


1.Preheat the oven to 150°C. Line a large baking tray with baking paper.

2.Whisk eggwhites in the bowl of an electric mixer with a pinch of salt until soft peaks form. Add caster sugar, 1 tbs at a time, whisking until thick and glossy. Fold in cocoa, vinegar, cornflour and 1 tsp vanilla until well combined.

3.Dollop 6 rounds of the mixture onto the lined tray. Using the back of a spoon, make a slight indent in the top of each one. Place in the oven and immediately reduce the temperature to 120°C. Bake for 45 minutes then turn the oven off and leave the meringues in the oven to cool completely.

4.Meanwhile whisk thickened cream and sifted icing sugar with 1/2 tsp vanilla. Cover and chill until ready to use.

5.Place brown sugar, butter, pure (thin) cream and remaining 1 tsp vanilla in a pan over low heat. Stir until butter has melted, then simmer for 2 minutes or until a golden caramel. Remove from heat then set aside to thicken and cool.

6.To serve, top each meringue with whipped cream and raspberries. Drizzle with caramel and dust with icing sugar

Chocolate & mint cheesecake Dessert

Ingredients recipe (serves 6)

185g unsalted butter, melted
1/4 cup (25g) good-quality cocoa, sifted
1 cup (220g) caster sugar
2 eggs
1 cup (150g) plain flour, sifted
50g dark chocolate, melted, cooled

Mint topping
1/3 cup (75g) caster sugar
1 bunch mint, leaves picked
250g cream cheese
3 eggs
1/2 tsp peppermint extract
100ml thickened cream
2-3 drops green food colouring

Method of recipe


1.Preheat the oven to 160°C and grease and line a 20cm square loose-bottomed cake pan with baking paper.

2.Place butter, cocoa, sugar, eggs and flour in a bowl and mix well to combine. Press firmly into the prepared pan and bake for 15 minutes or until set. Allow to cool completely.

3.Meanwhile, for the mint topping, place sugar, mint and 1/2 cup (125ml) water in a saucepan over low heat and stir until the sugar dissolves. Increase heat to medium and simmer for 3 minutes, then set aside to cool completely. Strain the sugar syrup into a jug, discarding the solids. Place the cream cheese in a food processor and whiz for a few seconds to soften. Add cooled sugar syrup, eggs, peppermint extract, cream and food colouring and process until smooth.

4.Pour the cheesecake mixture into cake pan then tightly wrap the base of the pan with foil to make it watertight. Place the cheesecake in a deep baking dish and fill with enough boiling water to come halfway up the sides of the cake pan. Bake for 25 minutes or until topping is just set – the cake may have a slight wobble but it will firm on cooling. Remove from the oven and cool completely, then chill for 2 hours or until firm.

5.Cut cheesecake into slices, drizzle over the cooled melted chocolate and serve.