Banana Caramel Mille Feuille

April 5th, 2011 § 0 comments § permalink

Serves 8

Ingredients

For the spiced phyllo

½ cup (1 stick) unsalted butter
¼ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon nutmeg, freshly grated
2 tablespoons confectioners’ sugar, plus more for dusting
6 sheets phyllo dough, thawed if frozen

For the filling

1 cup heavy cream
½ teaspoon pure vanilla extract
3 large bananas, peeled and chopped small

Salted Caramel Sauce, to serve (recipe follows)

Directions

Preheat oven to 400ËšF

For the spiced phyllo

Melt butter with cinnamon, cardamom and nutmeg in a small saucepan. Cut 2 pieces of parchment to fit a rimmed baking sheet. Brush 1 piece of parchment with spiced butter, and sprinkle with 1 tablespoon confectioners’ sugar. Place 1 phyllo sheet on top, and gently brush with spiced butter. Top with another phyllo sheet. Repeat, buttering and layering remaining sheets. Sprinkle remaining tablespoon confectioners’ sugar on top. Using a paring knife, trim edges of phyllo to fit parchment, then cut into about 24 2-by-3 1/2-inch rectangles (don’t cut through parchment).

Transfer parchment and phyllo to an upside-down rimmed baking sheet. Brush remaining sheet of parchment with spiced butter, and place on phyllo, buttered side down. Place another baking sheet, right side up, on top of phyllo. Bake until golden brown, 12 to 14 minutes. Transfer phyllo to a wire rack, and let cool. Phyllo will keep, covered, for up to 3 days.

For the filling

In a large bowl, combine cream and vanilla and whisk to medium-stiff peaks.

To assemble mille feuille, place 1 phyllo rectangle on a plate, and spoon whip cream over top and then sliced bananas. Continue with another layer and then top with third layer and dust top with confectioners’ sugar. Drizzle with salted caramel sauce and serve.

Recipe Property of Ger-Nis

Salted Caramel Sauce

Makes approximately 1 cup

Ingredients

1 ¼ cups sugar
1 cup heavy cream
2 tablespoons and 1 teaspoon unsalted butter
Maldon salt, to taste

Directions

Place a medium sized saucepan over medium heat. Add the sugar, making sure it is in one even level. Start stirring with a wooden spoon around the edge of the pan because that’s where the sugar will dissolve first. As your sugar begins to cook, watch carefully to make sure it doesn’t burn. Cook about 5 minutes or until the sugar is a golden brown liquid, or the color of honey. Remove the pan from the heat and slowly whisk in cream and butter to emulsify. Season to taste with salt.

Recipe Property of Ger-Nis

Grand Marnier Soufflé

April 5th, 2011 § 0 comments § permalink

Serves 8

Ingredients

â…“ cup orange jam or marmalade
2 tablespoons Grand Marnier
1 cup egg whites
Crème Anglaise, to serve (recipe follows)

Directions

Preheat oven to 350ËšF. Prepare 6 ounce ramekins by buttering and sugaring the inside. Tap out excess sugar.

In a small bowl, whisk orange jam or marmalade and Grand Marnier together. In a large separate bowl, whisk egg whites until firm peaks. Fold in jam mixture. Pour into ramekins and bake until soufflés rise, about 10 to 15 minutes.

Recipe Property of Ger-Nis

Crème Anglaise

Makes 2 cups

Ingredients

6 egg yolks
1 cup heavy cream
1 cup milk
1 teaspoon vanilla extract
6 tablespoons sugar
¼ teaspoon salt

Directions

In a medium sized bowl, add egg yolks and set aside. In a medium sized saucepan over medium heat, add heavy cream, milk, sugar and vanilla extract together. Bring milk mixture to simmer and gradually whisk hot milk mixture into egg yolks. Return custard to saucepan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill.

Recipe Property of Ger-Nis

Molten Chocolate Cake

April 5th, 2011 § 0 comments § permalink

Serves 8

Ingredients

½ cup butter
4 ounces semisweet chocolate, chopped (baking squares are best)
¼ cup heavy cream
½ teaspoon vanilla
¼ cup all-purpose flour
2 eggs
2 egg yolks
¼ cup sugar
Raspberry Sauce, to serve (recipe follows)

Directions

Preheat oven to 400° F. Grease 8 6-ounce ramekins with a generous amount of butter, and sprinkle with sugar. Over a double boiler, combine butter, chocolate, and cream. Heat over low heat, stirring occasionally until smooth and thick. Remove from heat, and whisk in vanilla and flour until smooth. Set aside. Mix on high speed, egg, egg yolks, and sugar until thick and lemon colored, about 10 minutes. Fold egg mixture, one third at a time into chocolate mixture. Be careful to not to deflate the eggs. Divide batter into prepared cups evenly.

Bake 8 to 9 minutes until edges of cake are set and center still jiggles. Cool for 3 minutes. With knife, loosen cakes from side of each cup, and turn each out onto dessert plates. Serve immediately.

Recipe Property of Shawona Jones

Raspberry Sauce

Makes approximately 2 cups

Ingredients

1 cup raspberries
½ cup sugar
Water

Directions

Place raspberries and sugar in a small saucepan over medium heat. Add enough water to just cover the raspberries, or about ½ cup. Cook until raspberries are mushy. Puree in a blender and strain. Cool and serve with Molten Chocolate Cake.

Recipe Property of Ger-Nis

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