Pudding, mousse and bavarois

Here you find the following recipes:

Poached peaches with yoghurt and praline
Red summer fruit panna cotta
Peach and pistachio pudding
Eton tidy
Structures of apple
Hanged yoghurt
Peach and yoghurt pudding
Passion fruit custard with poached meringues
Chocolate and cherry trifle
Fruit condé
Rice pudding
Vanilla strawberry charlotte
Tiramisu à la charlotte russe
Tiramisu
Peach and buttermilk charlotte
Coffee and chocolate panna cotta
Raspberry mousse
Lemon and yoghurt bavarois
Apple bavarois
Strawberry bavarois

Coffee and caramel mousse

15/11/202121/11/2018 by Jeroen

Coffee and caramel mousse

Author:

Jeroen

Makes: 8 cups

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Ingredients

Coffee and caramel mousse

150 gr sugar
100 gr water
12 gr instant coffee
400 gr milk
5 egg yolks
65 gr sugar
3 gr cacao powder
10 gr gelatine
250 gr double cream

Garnish

8 biscuits
10 gr dark chocolate
75 gr double cream

Instructions

Coffee and caramel mousse

Combine the sugar with some water and cook to a light caramel.
Add gradually and carefully the hot water and bring to a boil to dissolve the caramel. Set aside for later.
Mix some of the cold milk with the egg yolks.
Soak the gelatine in ample cold water.
Warm the rest of the milk with the sugar, cacao powder, instant coffee, and the diluted caramel.
Add some of the warm but not boiling milk to the egg yolks, stir to combine and pour back in the pot.
Bring the milk to 85°C while stirring to bind the mixture.
Drain the gelatine and allow it to dissolve in the. Allow to cool to room temperature.
Whip up the double cream and fold through the coffee caramel milk

Garnish

Crumble the biscuits and divide among the coffee cups.
Spoon or pour the mousse on top of the biscuits.
Allow to set overnight in the fridge.
When ready to serve, chop the dark chocolate and whip the double cream. Garnish the desserts and serve.

Stuff to know

This quantity will fill 8 cups measuring 180 ml.
Only add the coffee gradually to the hot caramel since the temperature difference will make the caramel rise and bubble vehemently.
The coffee-milk needs to be back at room temperature before it's mixed with the whipped cream, or the latter will lose all its air.
Coffee and caramel mousse 2

Chocolate royal gateau

27/01/201813/01/2018 by Jeroen

Chocolate royal gateau

Author:

Jeroen

Makes: 6-8 portions

Prep time: 1 hour

Cook time: 10 mins

Total time: 1 hour 10 mins

Ingredients

Sponge base

2 egg whites
18 gr sugar
2 egg yolks
32 gr white sugar
40 gr flour
10 gr corn flour
1 gr salt

Crunchy layer

100 gr cookies
25 gr pure or milk chocolate
40 gr chocolate spread

Chocolate mousse

165 gr pure chocolate
4 egg yolks
40 gr white sugar
26 gr water
240 gr double cream

Instructions

Sponge base

Preheat the oven to 180 °C and line the tray with baking paper. Whisk in a clean and fat-free bowl the egg whites to stiff peaks adding their sugar gradually. Whisk in another bowl the egg yolks and their sugar until pale and fluffy. Mix and sieve the flour and corn flour and salt.
Fold gradually and carefully first the egg yolks into the egg whites and then the flours and salt. Spread on the prepared tray about a cm thick and bake at 180 °C for 10 min or until golden brown and fully cooked. Remove from the tin on a rack, and allow to cool.

Crunchy layer

Crumble the cookies of your choice. Melt the chocolate and chocolate spread in a bowl over a pot with hot water (au bain marie). Mix in the cookie crumble.
Cut out the sponge a disc that fits snugly in the springform pan to make the base layer. Spread the crunchy cookie mix evenly on top, about half a centimetre thick, and reserve in the fridge until later.

Chocolate mousse.

Melt the chocolate in a bowl over a pot with hot water (au bain marie).
Mix in a pan the sugar and water and bring up to 118°C.
Meanwhile, beat the egg yolks until pale and fluffy, using an electric hand held mixer.
Pour the hot sugar syrup gradually on the eggs yolks whilst mixing until the egg yolks have become light and fluffy and they are back at room temperature again. They should double in volume. Mix with the warm, melted chocolate until combined.
Whip the cold double cream until soft peaks form and mix with the chocolate. Pour the mousse on top of the cookie layer and allow to set overnight in the fridge.

Finish

Remove the ring and decorate the gateau as you wish with, for instance, a dusting of cacao powder, grated white chocolate or grated pure chocolate.

Stuff to know

This recipe will fill a springform measuring 18 cm in diameter and yields about 6-8 portions.
In order to be able to whisk the egg whites, there can´t be any trace of egg yolk or grease in the bowl.
To make serving easier, place some plastic strips or baking paper on the inside of the springform ring.
It is possible to freeze the gateau for later use.
The egg yolks in this recipe are no longer raw but cooked in the pâte à bombe and safe to eat.
Chocolate royal gateau 1

Poached peaches with yoghurt and praline

16/09/2016 by Jeroen

Poached peaches with yoghurt and praline

Author:

Jeroen Valkenier

Makes: 4 portions

Prep time: 25 mins

Cook time: 10 mins

Total time: 35 mins

Ingredients

Yoghurt

1000 gr yoghurt
1 lime
16 gr vanilla sugar

Praliné

50 gr white sugar
20 gr almonds

Peaches

1 orange
300 gr white wine
60 gr sugar
4 peaches

Garnish

250 gr strawberries
almonds
fresh mint

Instructions

Yoghurt

Place a sieve in a bowl without it touching the bottom. Moisten a tea towel and line the sieve.
Pour the yoghurt in the lined sieve and place in the refrigerator to drain for several hours, pouring away every now and then the liquid that will drain though the cloth in the bowl.
Scoop the thickened yoghurt from the tea towel in a clean container and flavour as desired with, the vanilla and the lime zest. Store in the fridge until needed.

Praline

Minx the sugar with some cold water and cook to a blond caramel. Turn of the heat and add the chopped almonds. Pour onto baking paper and allow to cool and harden.
When cool, chop in a food processor until fine crumb and store in an airtight container.

Peaches

Zest the orange and press the fruit. Mix the zest, orange juice with the white wine and sugar and bring to a simmer. Quarter the peaches and poach several minutes until soft but not mushy.
Remove the peaches and reduce the poaching liquor until syrupy.

Garnish

Quarter the strawberries and chop the almonds.
Spread the thick yoghurt into bowls or onto a plate. Decorate with the lukewarm peached, reduced poaching liquid, strawberries, almonds, praline and fresh mint.

Stuff to know

It is recommended to use fresh peaches for this dessert.
Only add the praline last minute or it will go soggy.
Don’t cook the caramel too dark or it will taste burnt.
peaches-and-yoghurt

Red summer fruit panna cotta

17/08/2016 by Jeroen

Red summer fruit panna cotta

Author:

Jeroen Valkenier

Makes: 8-10 portions

Prep time: 10 mins

Total time: 10 mins

Ingredients

Panna cotta base

500 ml milk
500 ml double cream
10 gr gelatine
100 gr white sugar
16 gr vanilla sugar

Topping:

100 gr red jam
400 gr strawberries or other red fruit

Instructions

Panna cotta base

Soak the gelatine in ample cold water for 10 min.
Warm half of the milk in a pot to dissolve the white sugar and vanilla sugar. It doesn’t have to boil.
Drain the gelatine and allow to melt in the warm milk. Stir until smooth.
Mix the remaining milk and double cream in a bowl. Pour in the warm milk with the gelatine and mix until smooth.
Pour in a tray lined with cling film and refrigerate overnight to set.

Topping:

Decorate with the red fruit jam and summer fruit to your liking.

Stuff to know

This quantity will yield about 8-10 portions.
Do not boil the milk, hot to the touch is enough to dissolve the sugar and gelatine.
Only heating part of the base mixture means that the base will cool down and set quicker.
The amount of sugar is too taste.
Add the zest of a lime for a more exciting version of this dish.
Panna cotta is a traditional Italian set pudding.

Peach and pistachio pudding

15/02/201609/02/2016 by Jeroen

Peach and pistachio pudding

Author:

Jeroen Valkenier

Makes: 10 portions

Prep time: 1 hour

Cook time: 25 mins

Total time: 1 hour 25 mins

Ingredients

Peach top

100 gr peach syrup
250 gr water
7 gr gelatine leaves

Peach filling

750 gr tinned peaches
500 gr yoghurt
10 gr gelatine leaves
50 gr white sugar
1 tspn vanilla flavour
200 gr double cream
50 gr pistachio nuts

Almond biscuit base

153 gr almond powder
172 gr white sugar
4 eggs
4 egg whites
40 gr butter
35 gr white flour

Finish

50 gr double cream
200 gr sponge fingers

Instructions

Peach top

Rehydrate the gelatine leaves in ample cold water.
Dilute the peach syrup with the water to taste. It should have a strong taste.
Drain the gelatine leaves and warm with a tablespoon of water until dissolved and runny.
Stir the gelatine in the peach syrup.
Cover a pudding basin with overhanging plastic cling film. Pour the peach syrup in the mould and allow to set in the fridge for an hour until firm to the touch.

Peach filling

Rehydrate the gelatine leaves in ample cold water.
Puree two thirds of the tinned and drained peaches and dice the remaining third. Mix the peach puree with the yoghurt, sugar and vanilla flavouring.
Drain the gelatine leaves and warm with a tablespoon of water until dissolved and runny.
Stir the gelatine in the peach filling mixture.
Toast the pistachio nuts in a dry, hot pan until they smell nice and stir into the peach filling, together with Whip the double cream until it has the consistency of yoghurt and mix gently with the peach filling. Pour the filling on top of the peach layer when the latter has sufficiently set. Refrigerate until needed.

Almond biscuit base

Preheat the oven to 180°C. Cream half the sugar with the whole eggs. Whip the egg whites with the remaining sugar to stiff peaks. Melt the butter. Mix the butter, flour and the ground almonds with the beaten eggs and fold in the stiff egg whites.
Spread the batter on a tray lined with baking paper and spread until 1 cm thick. Bake in the oven for 10 to 12 min or until cooked and golden. Remove from the oven, turn upside down on baking paper, peel away the old baking paper and allow to cool. Cut out a sheet that is the size of the dish which contains the pudding.
Place the disc on top of the peach filling. Return to the fridge so the peach filling can set, preferably overnight.

Finish

Turn the pudding over on a serving dish, remove the basin and the cling film.
Whip the double cream and spread it on the sides of the pudding, using it as glue to hold the sponge fingers in place.

Stuff to know

This quantity will fill a pudding basin measuring 20 x 30 cm.
It is best to refrigerate the pudding overnight to make sure the gelatine has time to set.
Substituting most of the double cream by the soft cheese makes this dessert lighter and fresher.
Use mango instead of peaches.

Eton tidy

05/07/201502/07/2015 by Jeroen

Eton tidy

Author:

Jeroen Valkenier

Makes: 8 portions

Prep time: 30 mins

Cook time: 1 hour

Total time: 1 hour 30 mins

Ingredients

Meringues

2 egg whites
125 gr sugar

Vanilla custard

200 gr milk
½ tspn vanilla flavour
10 gr white sugar
10 gr custard powder

Drained yoghurt

500 gr Greek style yoghurt

Finish

25 gr toasted almonds
16 strawberries
16 blue berries
8 sprigs fresh mint

Instructions

Meringues

Preheat the oven to 120°C and prepare by lining a baking tray with baking paper.
In a clean bowl, whisk the egg whites with an electric whisk until they begin to form soft peaks.
Add the sugar, a little at a time, whisking the eggs constantly, until all the sugar has been used up and the eggs are white, stiff and glossy. If the bowl is turned upside down, the mixture should not move.
Pipe neat circles measuring 8 cm in diameter onto the paper and pipe around the rim a second time to create a border.
Place the meringues into the oven to bake for at least one hour or until the meringues are dry and brittle. When cooked, cool on a wire rack. Store the meringues in an airtight container for later.

Vanilla custard

Bring most of the milk with the vanilla flavouring and sugar to the boil. Mix the remaining cold milk with the custard powder and stir into the milk.
Bring to the boil until custard thickens. Cover and cool down to room temperature.

Drained yoghurt

Place a sieve in a bowl without it touching the bottom. Moisten a tea towel or cloth and line the sieve.
Pour the yoghurt in the lined sieve and place in the refrigerator to drain for several hours. The liquid will drain though the cloth in the bowl.
Scoop the thickened yoghurt from the tea towel in a clean container store in the fridge until needed.

To finish

Toast the almond flakes in a dry pan or in the oven until golden.
Spoon a small amount of custard on the meringue base.
Pipe the thick yoghurt on top in a swirl.
Hull and quarter each strawberry and place in the cream along with some blue berries.
Garnish with a sprig of mint, and some toasted almond flakes.

Stuff to know

For a quicker version, buy the meringue nest in.
The dessert needs to be served straight away after assembly or it will become soggy.
This dessert is a twist on the well known Eton mess, which consists of whipped cream mixed with crushed meringues and red fruit.
Do not bake the meringues on a high heat or they will color too much.
The custard needs to be thick or it will run off the meringues.
You might not need all the custard for the meringues but a smaller amount is tricky to make.

Structures of apple

28/07/201905/06/2015 by Jeroen

Structures of apple

Author:

Jeroen Valkenier

Makes: 4sharing platters

Prep time: 2 hours

Cook time: 20 mins

Total time: 2 hours 20 mins

Ingredients

Apple crisp

1 tart apple
50 gr water
50 gr white sugar
½ tspn lemon juice

Appel mousse

75 gr ginger nuts
35 gr butter
7 gr leaf gelatine
400 gr tart apple
50 gr water
35 gr white sugar
150 double cream
200 gr apple juice
4 gr leaf gelatine

Honey comb

50 gr sugar
20 gr golden syrup
½ tspn cinnamon
3 gr baking soda

Tarte tatin

1 tart apple
200 gr puff pastry
1 egg
30 gr sugar
30 gr water

Apple ice cream

500 gr tart apple
100 gr white sugar
50 ml water
100 gr double cream
60 gr cream cheese

Instructions

Apple crisp

Preheat the oven to 90°C, preferably on a fan setting. Boil the water and pour this in a shallow bowl. Add the sugar and stir to dissolve. Let this cool down until lukewarm. Wash the apple, do not peel it and slice it thinly, even through the core. Dip the apple slices in the sugar syrup to coat both sides.
Place the apple slices on a wire rack (not on a tray) and transfer to the oven. Leaving the oven door ajar, dry the apples for 30 min or until completely dry and crispy. Remove from the oven and let the apple crisps cool down to room temperature. Store in an airtight container with some kitchen paper for a maximum of two days.

Apple mousse

Place a dessert ring on baking paper and line with the inside with a plastic strip. To make the base, use a food processor to pulse the biscuits to a breadcrumb consistency, pour in the melted butter and combine well. Scoop the crumbs into a loose-bottomed tin and smooth around with the back of a spoon. Refrigerate to set the butter.
Soak for the apple mousse the gelatine in ample cold water until soft. Core and dice the apple. On a low heat, stew the apples with the sugar and the water until really soft and mushy. Puree the apples with a stick blender. Melt the gelatine in a pan over low heat and stir in to the apple puree. Allow to cool to room temperature. Whisk the cream to semi-soft peaks and fold into the puree. Pour the apple bavarois in the mould on top of the cold and set cookie base and refrigerate until set for at least two hours.
Soak for the jelly the gelatine in ample cold water until soft. Melt the gelatine in a pan over low heat and stir in to the apple juice. Allow to cool to room temperature and pour on top of the apple bavarois. Return to the fridge to set, preferably half a day or overnight. Unmold the bavarois by running a knife around the rim and turn upside down on the plate.

Honey comb

Line a baking tray with baking paper. Mix the caster sugar, cinnamon and syrup in a deep saucepan with a splash of water and simmer over a gentle heat until the sugar has melted. Once completely melted, turn up the heat and boil until you have an amber coloured caramel. Then, as quickly as you can, turn off the heat, tip in the bicarbonate and beat in with a wooden spoon until it has all disappeared and the mixture is fluffy, foaming and bubbling.
Pour on the baking paper immediately but be careful as the mixture will be very hot. Let the honeycomb rest until it is hard and ready to crumble or snap into chunks. Store in an airtight container for maximum a week.

Tarte tatin

Scoop out small spheres of apple using. Cut circles of puff pastry and wrap around the apple.
Brush with egg wash and bake in a preheated oven at 180°C for 20 min or until cooked and golden. Set aside for later.

Apple –ice cream

Core and dice the apple. On a low heat, stew the apples with the sugar and the water until really soft and mushy. Puree the apples with a stick blender. Allow to cool to room temperature.
Whip the cream to soft peaks. Fold the cream with the cream cheese in the apple pure. Taste and add extra sugar if needed. Store the apple mixture in the fridge until it is completely cold, preferably overnight.

Final assembly

Churn the ice cream mixture in an ice cream machine according to the machines instructions
Unmould the apple mousse onto the plate.
Cook the sugar to a caramel, scoop onto the mini tarte tatin and place them on the plate.
Crumble the honey comb and place a quenelle of ice cream on top.
Garnish the plate with extra apple crisps and honey comb.

Stuff to know

This recipe will make 4 sharing platters enough to feed 8 people.
Do not cook the caramels too dark or they be too bitter.
Clean the caramel pots by boiling some water to dissolve the sugar.
Do not add gelatine to a boiling liquid or it won´t set properly.
Do not bake the apple but dry them out in the oven. Leaving the door ajar will allow the steam the escape, helping the apple crisps to dry out. Use a really tart apple for this recipe, like a granny smith.

Hanged yoghurt

29/04/2015 by Jeroen

Hanged yoghurt

Author:

Jeroen Valkenier

Makes: 250 gr

Prep time: 3 hours

Total time: 3 hours

Ingredients

500 gr yoghurt

Instructions

Place a sieve in a bowl without it touching the bottom.
Moisten a tea towel and line the sieve.
Pour the yoghurt in the lined sieve and place in the refrigerator to drain for several hours. The liquid will drain though the cloth in the bowl.
Scoop the thickened yoghurt from the tea towel in a clean container and flavour as desired with, for example, vanilla, icing sugar, fresh fruit or some whipped cream.
Store in the fridge until needed.

Stuff to know

This recipe will yield 250 gr thickened yoghurt.
The Dutch name for this thickened yoghurt is hangop, literally meaning ‘hanged yoghurt’.
Use it in desserts as an alternative to creme fraiche.

Peach and yoghurt pudding

19/03/2015 by Jeroen

Peach and yoghurt pudding

Author:

Jeroen Valkenier

Makes: 16 porties

Prep time: 30 mins

Cook time: 1 min

Total time: 31 mins

Ingredients

Base

125 gr butter
250 gr cookies

Peach filling

10 gr gelatine
425 gr peach puree

Yoghurt filling

16 gr gelatine
600 gr yoghurt
100 gr sugar
1 tspn vanilla flavour
1 lemon
300 gr double cream

Finish

300 gr double cream
5 peaches
1 bunch mint

Instructions

Base

Grease a spring form with butter and line with plastic foil.
Melt the butter. Crumble the cookies and mix with the butter. Press down in the spring form the create the base and allow to set in the fridge.

Peach filling

Soak the gelatine in ample cold water until soft. Heat a third of the peach puree with the gelatine on a low heat until dissolved.
Mix with the remaing peach puree and set aside for later.

Yoghurt filling

Soak the gelatine in ample cold water until soft. Heat a third of the yoghurt with the gelatine on a low heat until dissolved.
Mix the remaining yoghurt with the sugar, vanilla flavour and the zest and juice of the lemon.
Mix the gelatine with the yoghurt. Whip the cream to stiff peaks and fold into the yoghurt.

Finish

Pour half of the yoghurt mixture on the cookie base. Pour the peach filling on top and finish with the remaining yoghurt mixture.
Using a small spoon, create a yellow and white marbling.
Return the tart to the fridge so the filling can set for a minimum of 4 hours.
To serve, decorate the tart with some extra whipped double cream, peach bits and mint sprigs.

Stuff to know

This recipe will be enough for a spring form with a 26 cm Ø and yields 16 portions.
Replace the peaches by a different fruit.
Do not boil the gelatine or it will lose its setting capacity.

Passion fruit custard with poached meringues

16/03/2015 by Jeroen

Passion fruit custard with poached meringues

Author:

Jeroen Valkenier

Makes: 6 portions

Prep time: 30 mins

Cook time: 20 mins

Total time: 50 mins

Ingredients

Passion fruit custard

1000 gr milk
1 tspn vanilla flavour
3 egg yolks
50 gr white sugar
42 gr custard powder
2 passion fruits

Lime meringues

3 egg whites
1 lime
37 gr white sugar
37 gr icing sugar

Finish

400 gr milk
3 passion fruits
1 lime

Instructions

Passion fruit custard

Mix some of the cold milk with the vanilla flavour, egg yolks, sugar and custard powder.
Warm the remainder of the milk.
Pour in the cold milk and bring to the boil while stirring until the custard thickens.
Half the passion fruits and add the seeds and pulp to the custard.
Cover the custard with cling film to prevent a skin and refrigerate for later use.

Lime meringue

Zest the lime.
Whip the egg whites until soft peaks form. Keep whipping adding the white sugar gradually. When stiff peaks have been reached, fold in the icing sugar and lime zest.

Finish

Toast the coconut in a dry pan until golden.
Gently reheat the passion fruit custard.
Warm the milk. Spoon a dollop of the whipped egg whites on top of the simmering milk and allow to sit for a couple of minutes to cook.
Turn over to poach the other side.
Spoon the custard onto the plate. Lift the poached meringue out of the milk using a slotted spoon and place on top of the custard. Contiue poaching until all the egg whites are used up.
Decorate with the toasted coconut, half a passion fruit and a slice of lime.

Stuff to know

Only whip up egg whites in a perfectly clean and grease free bowl. Only do this just before poaching or the egg whites will collapse.
The egg whites are stiff enough when you can turn the bowl upside down without spilling the egg whites.

Chocolate and cherry trifle

06/03/2015 by Jeroen

Chocolate and cherry trifle

Author:

Jeroen Valkenier

Makes: 6 portions

Prep time: 2 hours

Cook time: 25 mins

Total time: 2 hours 25 mins

Ingredients

Chocolate cake

110 gr white flour
25 gr cacao powder
8 gr baking powder
1 gr salt
60 gr sugar
1 egg
125 gr milk
25 gr butter

Chocolate pudding

1000 ml milk
50 gr sugar
50 gr custard powder
100 gr dark chocolate

Finish

320 gr cherries
250 gr double cream
50 gr dark chocolate
2 tbspn black cherry jam

Instructions

Chocolate cake

Preheat the oven to 180°C.
Mix the white flour, cacao powder, salt and sugar in a bowl. Mix together the egg, milk and melted butter and pour onto the dry ingredients. Mix briefly and pour in shallow oven proof dish lined with baking paper.
Bake the chocolate cake for 15 min or until a skewer inserted in the centre comes out clean.
Allow the cake to cool in the tin on a wire rack.

Chocolate pudding

Mix some cold milk with the custard and sugar until smooth.
Bring the remaining milk to the boil. Pour in the cold custard-milk and bring to the boil until the custard thickens.
Chop the dark chocolate and allow to melt into the hot custard of the stove.
Pour in a clean container, cover with cling film and allow to cool to room temperature.

Finish

Place the cherries in the bowl(s) . Dice the cake and place on top. Pour on this filling the custard to cover. Allow to cool and set in the fridge for a few hours. Garnish with whipped double cream, grated dark chocolate and black cherry jam.

Stuff to know

You might not need all the cake for the trifle.
The custard will thicken when cooling do not overcook it.
Dress the trifle in either a large bowl or individual little glasses.

Fruit condé

05/02/2015 by Jeroen

Fruit condé

Author:

Jeroen Valkenier

Makes: 4 portions

Prep time: 5 mins

Cook time: 60 mins

Total time: 1 hour 5 mins

Ingredients

1350 gr milk
150 gr pudding rice
1 tspn vanilla flavour
75 gr white sugar
400 gr (tinned) fruit
100 gr red jam

Instructions

Bring the milk to the boil.
Add the rice to the milk with the vanilla flavour. Stir and lower the heat.
Simmer on a low heat for 60 min until the rice is cooked and has adsorbed all the milk. Stir frequently.
Stir in the sugar.
Pour the rice pudding in individual moulds and allow to cool.
Garnish the top of the rice pudding with the (drained) fruit. Decorate with red jam.
Store in the fridge until serving.

Stuff to know

Use (tinned) fruit to your liking: peaches, apricots, pineapple, etc
Simmer the milk on a low heat since the milk is prone to catching. Stir frequently.
Add to the rice some raisins soaked in rhum.

Rice pudding

05/02/2015 by Jeroen

Rice pudding

Author:

Jeroen Valkenier

Makes: 4 portions

Prep time: 5 mins

Cook time: 60 mins

Total time: 1 hour 5 mins

Ingredients

1350 gr milk
150 gr pudding rice
1 tspn vanilla flavour
75 gr white sugar

Instructions

Bring the milk to the boil.
Add the rice to the milk with the vanilla flavour. Stir and lower the heat.
Simmer on a low heat for 60 min until the rice is cooked and has adsorbed all the milk. Stir frequently.
Stir in the sugar.
Serve warm or cool down and store in the fridge.

Stuff to know

Simmer the milk on a low heat since the milk is prone to catching. Stir frequently.
Use pudding rice for this recipe and not long grain rice.
The ratio for rice pudding is 9 milk to 1 rice (in weight).
Add to the rice some raisins soaked in rhum.
Add to the rice some chopped (baked) banana’s.
Serve the rice pudding with a dollop of jam.

Vanilla strawberry charlotte

02/02/2015 by Jeroen

Vanilla strawberry charlotte

Author:

Jeroen Valkenier

Makes: 8 portions

Prep time: 8 hours

Cook time: 5 mins

Total time: 8 hours 5 mins

Ingredients

Vanilla filling

7 gr leaf gelatine
250 gr milk
15 gr custard powder
50 gr egg yolks
1tspn vanilla flavour
33 gr white sugar
150 ml double cream

Strawberry filling

7 gr leaf gelatine
250 gr strawberries
15 gr lemon juice
50 gr white sugar
150 ml double cream

To finish:

100 gr double cream
20 sponge fingers
250 gr strawberries

Instructions

Vanilla filling

Line the bottom of the charlotte mould or cake tin with baking paper.
Soak the gelatine in ample cold water until soft.
Mix some of the cold milk with the custard powder, egg yolks and sugar.
Warm the remainder of the milk with the vanilla flavour.
Pour in the cold milk and bring to the boil while stirring. Boil gently for a few minutes until the custard thickens.
Drain the gelatine and dissolve in the warm custard.
Whisk the cream to semi-soft peaks and fold into the vanilla custard when it is back at room temperature.
Pour the vanilla filling in the mould and refrigerate until set.

Strawberry filling

Soak the gelatine in ample cold water until soft.
Puree the strawberries and add the lemon juice.
Bring the water and sugar to the boil to dissolve the sugar. Allow the cool below boiling temperature.
Drain the gelatine and dissolve in the sugar syrup. Stir the sugar syrup, when it is back at room temperature, in to the strawberry puree.
Whisk the cream to semi-soft peaks and fold into the strawberry filling when it is back at room temperature.
Pour the strawberry filling in the mould on top of the vanilla filling and refrigerate until set, preferably half a day or overnight.

To finish

Unmould the charlotte by running a knife around the rim and turn upside down on the plate.
Whip the double cream to stiff peaks and use it to glue the sponge fingers to the charlotte, sugar side facing outwards.
Decorate with some fresh strawberries, extra whipped cream and some mint.

Stuff to know

It is possible to use frozen strawberries.
Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will lose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the bavarois at least six hours to fully set.
The name charlotte russe refers to a pudding that has been set with gelatine in a mould and that is decorated with sponge fingers all around when unmolded.

Tiramisu

30/08/201902/02/2015 by Jeroen

Tiramisu

Author:

Jeroen Valkenier

Makes: 15 portions

Prep time: 1 hour

Cook time: 15 mins

Total time: 1 hour 15 mins

Ingredients

Cake layer

5 egg yolks
100 gr white sugar
5 egg whites
25 gr white sugar
100 gr white flour
25 gr corn starch

Coffee syrup

150 gr water
75 gr white sugar
25 gr amaretto
15 gr instant coffee

Tiramisu filling

6 egg yolks
240 gr white sugar
70 gr water
500 gr mascarpone
400 gr double cream
16 gr gelatine

Assembly

dark chocolate
cacao powder
lady fingers

Instructions

Cake layer

Grease a loose-bottom spring form with some butter and line the base and sides with baking paper.
Separate the eggs. Sift the flour and corn starch.
Beat the egg whites while gradually adding the sugar until stiff peaks form. Beat in a separate bowl the egg yolks with their sugar until fluffy. Carefully fold first the egg yolks and then the flours into the egg whites until combined. Spoon in the mould and bake in a preheated oven at 170 °C for 15 min or until done and cooked through. Remove from the oven and allow to cool down to room temperature on a wire rack.

Coffee syrup

Bring the water to the boil to dissolve the sugar.
Add the amaretto almond liqueur if using and the instant coffee off the heat and allow to cool to room temperature.

Tiramisu filling

Heat the egg yolks, water and sugar in a bowl placed on top of a pot with simmering water (au bain marie until the mixture reaches 80°C) while whisking by hand. Remove from the heat and using a hand held mixture, beat until white, fluffy and back at room temperature. This mixture is called a pâte à bombe.
In a separate bowl, beat the mascarpone cheese and gradually add the pâte à bombe until smooth and combined.
Soak the gelatine for 5 min in ample cold water. Whip the double cream until firm and add to the mascarpone mixture. Drain the gelatine, allow it to meld over low heat and stir into the tiramisu filling.

Assembly

Cut the cake horizontally in two layers. Melt the dark chocolate and coat the underside of the base layer to make it water resistant allowing it to harden for a couple of minutes in the fridge (chocolate side up).
Place the base layer in the clean spring form (chocolate side down) and place plastic strips or baking paper around the ring to make unmoulding easier.
Sprinkle the base layer with some coffee syrup and cover with half of the tiramisu filling.
Add the second cake layer, sprinkle generously with coffee syrup and cover with the remaining tiramisu filling, reserving some for later to glue the lady fingers into place.
Refrigerate the tiramisu for a couple of hours but preferably overnight to set.
When ready to serve, remove the ring and plastic strips. Decorate the tiramisu to your liking with (for instance) cacao powder, grated dark chocolate, crumbled speculoos cookies, ground cinnamon, etc.
With the remaining tiramisu-filling, glue the lady fingers around the tiramisu.

Stuff to know

This recipe will fill a spring form measuring 27 cm and yields about 15 portions.
The eggs in this recipe are no longer raw but cooked in the pâte à bombe and safe to eat.
Make the tiramisu preferably a day ahead so it can rest and set overnight in the fridge.
The lady fingers around the tiramisu not only add to the presentation but they give a nice contrast to the coffee cake layers inside since they stay crunchy.
The decoration is personal: grated chocolate, cacao powder, crumbled speculoos cookies, ground cinnamon, etc.
Use eggs at room temperature.
Use a complete grease free bowl when whipping the egg whites.
Tiramisu 3

Peach and buttermilk charlotte

02/02/2015 by Jeroen

Peach and buttermilk charlotte

Author:

Jeroen Valkenier

Makes: 8 portions

Prep time: 9 hours

Cook time: 5 mins

Total time: 9 hours 5 mins

Ingredients

Buttermilk filling

9 gr leaf gelatine
400 ml buttermilk
40 gr white sugar
1 tspn vanilla flavour
125 ml double cream

Peach filling

9 gr leaf gelatine
450 gr peaches on syrup
175 gr syrup from the tinned peaches
125ml double cream

Coulis

250 gr raspberries
3 tbspn icing sugar

To finish

60 ml double cream
20 sponge fingers
250 gr raspberries

Instructions

Buttermilk filling

Line the bottom of a charlotte mould with baking paper.
Soak the gelatine in ample cold water until soft.
Warm the cream with the sugar and vanilla flavour without boiling. Drain the gelatine and dissolve in the warm cream.
Stir this trough the buttermilk, pour half of it in the mould and allow to set in the fridge. Keep the rest at room temperature for later.

Peach filling

Soak the gelatine in ample cold water until soft.
Drain the peaches. Measure the amount of syrup needed.
Warm the syrup without boiling and dissolve the drained gelatine in the syrup.
Puree the peaches and add to the syrup.
Whisk the cream to semi-soft peaks and fold into the puree, when it is back at room temperature.
Pour the peach filling in the mould on top of the buttermilk. Allow to set in the fridge before pouring the remainder of the buttermilk filling on top of the peach filling.
Refrigerate until set, preferably half a day or overnight.

Coulis

Puree the raspberries with the icing sugar and (if needed) some water until smooth.
Keep refrigerated for later use.

To finish

Unmold the charlotte by running a knife around the rim and turn upside down on the plate.
Whip the double cream to stiff peaks and use it to glue the sponge fingers to the charlotte. Decorate with the raspberry coulis, fresh raspberries, extra whipped cream and some mint.

Stuff to know

It is possible to use frozen raspberries.
Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will lose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the charlotte at least 8 hours to fully set.
Stir through the peach filling some diced peaches for extra texture.
The name charlotte russe refers to a pudding that has been set with gelatine in a mould and that is decorated with sponge fingers all around when unmoulded.
Charlottevorm

Coffee and chocolate panna cotta

31/01/2015 by Jeroen

Coffee and chocolate panna cotta

Author:

Jeroen Valkenier

Makes: 6 portions

Prep time: 8 hours

Cook time: 10 mins

Total time: 8 hours 10 mins

Ingredients

20 gr leaf gelatine
950 ml milk
15 gr instant coffee
83 gr sugar
50 gr dark chocolate
75 gr hazelnuts

Instructions

Soak the gelatine in ample cold water until soft.
Bring the milk, instant coffee and sugar to the boil to dissolve the sugar and coffee. When dissolved, take off the heat.
Drain the gelatine and dissolve warm but no longer boiling milk.
Chop the dark chocolate and dissolve in the milk.
Pour the coffee chocolate panna cotta in the mould and refrigerate until set, preferably half a day or overnight.
Toast the hazelnuts in a dry pan until they smell nice, chop and set aside.
Unmold the panna cotta by running a knife around the rim and turn upside down on the plate.
Decorate with the hazelnuts, whipped cream and chocolate sauce.

Stuff to know

Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will loose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the panna coatta at least 8 hours to fully set.
Panna cotta is Italian for cooked cream. A panna cotta is made by boiling cream with a flavour, to which gelatine is added to make it set. In this recipe, milk is used instead.

Raspberry mousse

02/02/201531/01/2015 by Jeroen

Raspberry mousse

Author:

Jeroen Valkenier

Makes: 4 portions

Prep time: 8 hours

Cook time: 10 mins

Total time: 8 hours 10 mins

Ingredients

Italian meringue

60 gr white sugar
25 gr water
1 egg white
10 gr white sugar

Raspberry

7 gr leaf gelatine
300 gr raspberries
100 gr double cream
20 raspberries

Instructions

Italian meringue

Bring the water with the larger amount of sugar to the boil and boil until it reaches 121°C on a thermometer.
Meanwhile, whisk the egg white with the small quantity of sugar to stiff peaks.
As soon as the syrup reaches the correct temperature, pour it slowly onto the egg whites in a thin, steady stream while whisking with a electric whisk. Be careful not to pour the hot syrup directly onto the beaters, as it may stick to them or splash back at you. When all the syrup has been mixed, continue to whisk the meringue.
In the same time, drain the soft gelatine and add to the Italian meringue when it is still warm enough to dissolve.
Continue whisking the meringue until it has cooled down to room temperature. It should be shiny and stiff.

Raspberry

Puree the raspberries and fold the puree into the meringue.
Bring the water and sugar to the boil to dissolve the sugar. Allow the cool below boiling temperature.
Whisk the cream to semi-soft peaks and fold into the mousse.
Pour the raspberry mousse in the mould and refrigerate until set, preferably half a day or overnight.
Serve the mousse in its mould when fully set. Decorate with some fresh raspberries, whipped cream and some mint.

Stuff to know

It is possible to use defrosted raspberries.
Make sure you allow the mousse to set in the bowls you will serve them in since the mousse can't be unmolded.
Make sure the gelatine is fully rehydrated in cold water before using it.
Only whip up egg whites in a perfectly clean and grease free bowl.
Gelatine will set when its temperature falls below 25°C.
Allow the bavarois at least 8 hours to fully set.
Contrary to crunchy and dry meringues that are baked in the oven, Italian meringue is cooked when the hot sugar syrup is added, making it safe to eat while still soft.
Use a different fruit puree for a flavour variation.

Lemon and yoghurt bavarois

31/01/2015 by Jeroen

Lemon and yoghurt bavarois

Author:

Jeroen Valkenier

Makes: 4 portions

Prep time: 6 hours

Cook time: 4 mins

Total time: 6 hours 4 mins

Ingredients

200 ml yoghurt
66 gr white sugar
½ tspn vanilla essence
6 gr leaf gelatine
2 lemons
100 ml double cream

Instructions

Soak the gelatine in ample cold water until soft.
Zest the lemons.
Press the lemons and add water if needed to make 200 gr.
Warm the lemon juice with the sugar.
Drain the gelatine and dissolve in the lemon juice.
When it is back at room temperature, stir the lemon juice in the yoghurt with the vanilla essence.
Whisk the cream to semi-soft peaks and fold into the puree.
Pour the lemon bavarois in the mould and refrigerate until set, preferably half a day or overnight.
Unmold the bavarois by running a knife around the rim and turn upside down on the plate. Decorate with some candied lemon or mint.

Stuff to know

Apple bavarois

02/02/201530/01/2015 by Jeroen

Apple bavarois

Author:

Jeroen Valkenier

Makes: 4 portions

Prep time: 12 hours

Cook time: 20 mins

Total time: 12 hours 20 mins

Ingredients

Base

75 gr ginger nuts
35 gr butter

Filling

7 gr leaf gelatine
400 gr apple
50 gr water
35 gr white sugar
150 double cream

Apple jelly

200 gr apple juice
4 gr leaf gelatine

Instructions

Base

Line the bottom and sides of the tin with baking paper.
Use a food processor to pulse the biscuits to a breadcrumb consistency, pour in the melted butter and combine well.
Pour the crumbs into a loose-bottomed tin and smooth around with the back of a spoon.
Refrigerate until needed to set the butter.

Filling

Soak the gelatine in ample cold water until soft.
Core and dice the apple. On a low heat, stew the apples with the sugar and the water until really soft and mushy. Puree the apples with a stick blender.
Melt the gelatine in a pan over low heat and stir in to the apple puree. Allow to cool to room temperature.
Whisk the cream to semi-soft peaks and fold into the puree.
Pour the apple bavarois in the mould on top of the cold and set cookie base and refrigerate until set for at least two hours.

Apple jelly

Soak the gelatine in ample cold water until soft.
Melt the gelatine in a pan over low heat and stir in to the apple juice. Allow to cool to room temperature and pour on top of the apple bavarois.
Return to the fridge to set, preferably half a day or overnight
Unmold the bavarois by running a knife around the rim and turn upside down on the plate.
Decorate with some fresh diced apple, whipped cream and a apple crisp.

Stuff to know

This recipe will make about 500 ml and feed 4 persons.
Use a really tart apple for a maximum of apple flavour, like a bramley apple or a Granny smith.
Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will lose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the bavarois at least six hours to fully set before serving.
Serve the apple bavarois with an apple crisp (click here for the recipe).
Make the apple bavarois in individual rings lined with plastic.
Individual bavarois ring

Strawberry bavarois

30/01/2015 by Jeroen

Strawberry bavarois

Author:

Jeroen Valkenier

Makes: 1 litre

Prep time: 20 mins

Cook time: 5 mins

Total time: 25 mins

Ingredients

10 gr leaf gelatine
500 gr strawberries
½ lemon
100 gr white sugar
50 ml water
250ml double cream

Instructions

Puree the strawberries and add the juice of half a lemon.
Soak the gelatine in ample cold water until soft.
Bring the water and sugar to the boil to dissolve the sugar. Allow the cool below boiling temperature.
Drain the gelatine and dissolve in the sugar syrup. Stir the sugar syrup, when it is back at room temperature, in to the strawberry puree.
Whisk the cream to semi-soft peaks and fold into the puree.
Pour the strawberry bavarois in the mould and refrigerate until set, preferably half a day or overnight.
Unmold the bavarois by running a knife around the rim and turn upside down on the plate. Decorate with some fresh strawberries, whipped cream and some mint.

Stuff to know

This recipe will make about 1000 ml and feed 7 persons.
It is possible to use frozen strawberries.
Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will lose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the bavarois at least six hours to fully set.
Chop up some fresh strawberries and add them to the bavarois before setiing.