Dessert Recipes With Specialist Equipment And Garnishing Techniques

Specialist equipment: Wire whisk for whisking

Garnishing techniques: Garnish it with mint leaf springs or lemon balms and Crumbling of Zwieback over the pudding.

Improvements for presentation: can be served in medium sized goblets.

Ingredients for desert- 2 portions

·         6 cups of raspberries

·         ½ cup white sugar

·         2 table spoon cornstarch

·         ¼ cup of cold water

·         1 table spoon of vanilla extract

Ingredients for dessert- 10 portions

·         30 cups of raspberries

·         2 ½ cup white sugar

·         10 table spoon cornstarch

·         1¼ cup of cold water

·         5 table spoon of vanilla extract

Method

·         Combine the berries and sugar in a non-stick saucepan over medium heat.

·         Stir it constantly until it stats boiling

·         Whisk the cornstarch into the cold water in a bowl until it gets dissolved completely and stir into the mixture of berries.

·         Reduce the heat to medium and cook the mixture at a low simmer until it starts getting thicken (about three minutes).

·         Remove the berry mixtures from heat and stir the vanilla extract and the lemon juice into it.

·         Transfer the whole to a bowl and cover it with a plastic wrapper

·         Refrigerate for a day.

Ingredients for accompanying sauce (Vanilla Sauce)- 2 portions

·         2 egg yolks

·         2 tablespoon sugar

·         ¾ tbsp cornstarch

·         1 cup milk

·         ¾ tbsp vanilla bean paste

Ingredients for accompanying sauce (Vanilla Sauce)- 10 portions

·         10 egg yolks

·         10 tablespoon sugar

·         3 ½ tbsp cornstarch

·         5 cup milk

·         3 ½ tbsp vanilla bean paste

Method

Whisk the egg yolks with sugar and cornstarch in a small pan. Add milk and vanilla bean paste to it. Cook over a low heat until the whole sauce thickens and whisk the same constantly. Do not let it boil. Refrigerate it and stir it well before serving.

Thickening agent: Egg

Specialist equipment: Oven, blender

Garnishing techniques: Garnish it with chocolate syrup or coconut ice cream or shredded coconut

Improvements for presentation: Sprinkle it with powdered sugar or raw almonds or cashew cream in a glass plate

Ingredients for desert- 2 portions

·         1 cup unbleached all-purpose flour

·         1 cup white sugar

·         2 tbsp unsweetened cocoa powder

·         ½ cup water

·         ½ tbsp salt

·         ½ tbsp baking powder

·         ½ cup vegetable oil

·         ½ tbsp vanilla extract

Ingredients for dessert- 10 portions

·         5 cup unbleached all-purpose flour

·         5 cup white sugar

·         10 tbsp unsweetened cocoa powder

·         2 ½ cup water

·         2 ½ tbsp salt

·         2 ½ tbsp baking powder

·         2 ½ cup vegetable oil

·         2 ½ tbsp vanilla extract

Method

Preheat the micro oven to 350° F

Stir the flour, cocoa powder, sugar, salt and baking powder together. Pour in vegetable oil, water and mix them well until blended. Spread them evenly in a baking pan. Bake for near about 25 to 30 minutes in preheated oven, until and unless the top is no longer appearing shiny. Let them cool before cutting into squares.

Ingredients for accompanying sauce-(raw chocolate sauce)-2 portions

·         2 tbsp cacao butter

·         2 tbsp coconut oil

·         2tbsp raw cacao powder

·         2 tbsp maple syrup

·         ¼ tbsp vanilla bean powder

·         Pinch of salt

·         1 tbsp coconut cream

Ingredients for accompanying sauce (raw chocolate sauce)- 10 portions

·         10 tbsp cacao butter

·         10 tbsp coconut oil

·         8tbsp raw cacao powder

·         10 tbsp maple syrup

·         2 tbsp vanilla bean powder

·         1 tbsp of salt

·         5 tbsp coconut cream

Method

Melt the cacao butter and mix it with the oil and add all the remaining ingredients excluding coconut cream. Stir them well and add the coconut cream to it. Stir to combine them and serve with the brownies.

Thickening agent: Flour

Specialist equipment: Oven, pan

Garnishing techniques: with cream cheese toppings

Improvements for presentation: can be baked in a half cut hollow apple itself.

Ingredients for desert- 2 portions

·         1 cup of white sugar

·         ¼ tbsp salt

·         ¼ cup butter

·         1tbsp baking soda

·         1 tbsp grounded cinnamon

·         1 egg

·         1tbsp grounded nutmeg

·         1 cup flour (all-purpose)

·         1tbsp vanilla extract

·         ½ cup chopped walnuts

·         2 ½ cup diced apple without peel

·         3 tbsp unsalted butter

·         3 ounce cream cheese

·         2tbsp hot water

·         1 ½ cup sifted confectioner’s sugar

Ingredients for dessert- 10 portions

·         5 cup of white sugar

·         2 ¼ tbsp salt

·         2 ¼ cup butter

·         5 tbsp baking soda

·         5 tbsp grounded cinnamon

·         5 egg

·         5 tbsp grounded nutmeg

·         5 cup flour (all-purpose)

·         5 tbsp vanilla extract

·         3 cup chopped walnuts

·         12 ½ cup diced apple without peel

·         15 tbsp unsalted butter

·         15 ounce cream cheese

·         10 tbsp hot water

·         7½ cup sifted confectioner’s sugar

Method

Preheat the oven to 350° F and grease a pan. Combine the whole ingredients until a nice batter forms. Pour into a pie pan and bake it for 45 minutes at 350° F.

Ingredients for accompanying sauce (Cream Cheese frosting)- 2 portions

·         3 ounce Mix cream cheese

·         3 tbsp butter

·         ½ tbsp vanilla

·         1 cup sifted confectioner’s sugar

Ingredients for accompanying sauce (Cream cheese frosting)- 10 portions

·         12 ounce Mix cream cheese

·         10 tbsp butter

·         3 tbsp vanilla

·         5 cup sifted confectioner’s sugar

Method

Mix them all and beat until it becomes smooth. For a cold dessert, refrigerate the whole so that it can be served as cream cheese toppings.

Thickening agent: egg, flour

Specialist equipment: Blender, oven, saucepan

Garnishing techniques: Garnish it with mint leaf springs and half cut strawberries or sliced lemons.

Improvements for presentation: Can be served in small serving cups or goblets.

Ingredients for desert- 2 portions

·         2 egg whites

·         ¼ tbsp salt

·         ¼ tbsp tartar cream

·         ½ cup of white sugar

·         ½ tbsp vanilla extract

Ingredients for dessert- 10 portions

·         10 egg whites

·         2¼ tbsp salt

·         2 ¼ tbsp tartar cream

·         5 cup of white sugar

·         5 tbsp vanilla extract

Method

Beat the egg whites, salt and the tartar cream until soft peaks are formed. Then, add vanilla and beat in sugar slowly until they become glossy and very stiff. Spread the whole mixture into a pie late in order to form a shell. Bake them at 300° F for nearly 50 minutes and turn off the oven and leave the meringue in the oven for about 1 hour. Let them cool before serving.

Ingredients for accompanying sauce (Hazelnut sauce)- 2 portions

·         1  Cup of whipping cream

·         2 tbsp of Grand Marnier

·         1/3 cup of toasted and chopped hazelnuts

·         8 ounces of finely chopped semisweet chocolates

Ingredients for accompanying sauce (Hazelnut sauce)- 10 portions

·         1  Cup of whipping cream

·         2 tbsp of Grand Marnier

·         1/3 cup of toasted and chopped hazelnuts

·         8 ounces of finely chopped semisweet chocolates

Method

Boil the Grand Marnier and the cream gently in a saucepan. Remove them from heat and add chocolates and then whisk the batter until it gets melted and nicely blended. Whisk the hazelnuts and cover the whole.

Thickening agent: tartar cream