desserts recipes

A very popular Malaysian sponge or chiffon cake with very light and fluffy soft texture made from olive oil, sugar, flour, baking powder and eggs infused with fresh pandan leaves juice.

Pandan Chiffon Cake Gluten Free

Dry Ingredients:

gluten free self-raising flour (Orgran)

baking powder

xantham gum

(0.8 ounces) sugar

Wet Ingredients:

extra virgin olive oil

vanilla extract

Pandan Juice:

juice

water

Meringue:

(3.5 ounces) caster sugar

(1.8 ounces) gluten free corn (maize) flour

teapoon cream of tartar

Dusting the cake:

Gluten free icing mixture

Special Equipment:

Non-stick Angel Cake Tube Pan 24cm (do not grease the

Icing spreader

Fine sieve

Ricardo's recipe : Cheese Tart with Poached Pears

Cheese Tart with Poached Pears

(250 ml) unbleached all-purpose flour

(1 ml) salt

(125 ml) unsalted butter, softened

(60 ml) brown sugar

(2.5 ml) vanilla extract

(125 ml) sugar

(15 ml) cornstarch

eggs

(250 ml) milk

vanilla bean

pears, peeled,

(375 ml) water

(250 ml) sugar

(15 ml) lemon juice

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

In a bowl, combine the flour and salt. Set aside.

In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg yolk and vanilla and beat until smooth. At low speed, add the dry ingredients.

Spread the mixture evenly into a 23-cm (9-inch) round and 2.5-cm (1-inch) high tart pan with a removable bottom. Press firmly onto the bottom and sides of the pan. With a fork, prick the bottom of the dough. Refrigerate for 30 minutes.

Bake for about 15 minutes or until the crust begins to brown. Let cool completely.

Crust

Meanwhile, in a saucepan, combine the sugar and cornstarch. Add the eggs and stir with a whisk until smooth. Stir in the milk and vanilla. Bring to a boil, stirring constantly. Remove the pan from the heat and add the cream cheese. Stir until smooth and creamy.

Pour into the crust. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Cheese Filling

With a sharp knife, split the vanilla bean in half lengthwise and remove the seeds. Place the vanilla seeds and pod in a saucepan and add the remaining ingredients.

Bring to a boil and simmer for 5 to 15 minutes, depending on the ripeness of the pears, or until tender. Let cool and refrigerate. Serve the tart with drained poached pears.

Vanilla Poached Pears

Chocolate and Banana Sandwiches

cake, 1/2 inch (1-cm) thick

Peanut butter

banana,

(60 ml) hazelnut spread (Nutella style)

Butter, softened

Spread the cake slices with a thin layer of peanut butter. Top four slices of cake with banana slices and top with the hazelnut spread. Cover with the other cake slices. Spread butter on each side of the sandwiches.

In a non-stick skillet over medium-low heat, brown the sandwiches for 2 minutes on each side or until golden brown. Serve immediately.

This is great and an interesting alternative is to replace the pound cake with thick sliced french toast (works better with the chocolate chips).  You need to be careful not to over cook the french toast first or you will end up with charred sandwiches.  My boys love this!

Lemon Madeleines

(180 ml) unbleached all-purpose flour

(1 ml) baking powder

lemon

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In a bowl, combine the flour, baking powder, and salt. Set aside.

In another bowl, beat the eggs, sugar, and lemon zest with an electric mixer for about 5 minutes or until the mixture forms a ribbon when the beater is lifted.

With a whisk, gently fold in the dry ingredients. Fold the butter in the same way. Cover and refrigerate for at least 30 minutes.

With the rack in the middle position, preheat the oven to 200 °C (400 °F). Butter and flour a small madeleine pan. Set aside.

Fill each cavity three-quarter up with batter. Bake for 8 to 10 minutes or until the madelienes are lightly golden brown. Remove from the pan and let cool completely on a wire rack. Repeat with the remaining of the batter. If desired, serve with lemon curd.

Merci Ricardo les recettes sont toujours très bien.

Suite du commentaire précédent : pour la cuisson, j'ai cuit seulement 8 minutes. Sinon, elles durcissent. J'ai laissé refroidir avent de les manipuler, sans quoi elles s'émiettent à cause de la farine sans gluten.

Je mange sans gluten. J'ai utilisé la farine tout usage de Cuisine soleil. J'ai mis de la poudre à pâte (je n'aime pas le bicarbonate avec la farine sans gluten); j'ai coupé le sucre de moitié, je n'ai pas réfrigéré la pâte (la farine sans gluten supporte mal les temps de réfrigération). J'ai battu au lieu de plier pour rendre le mélange plus léger. J'ai ajouté le 1/3 du jus d'un gros citron, pour alléger encore la pâte. Résultat : elles sont DIVINES ! Dignes d'un grand resto pour le brunch dominical ! :)

J'ai essayé la recette avec du zeste d'orange c'était délicieux!

ET AUSSI LA TEXTUR  EST BONE MERCI RICARDO A CHAQUE FOIS QUOAND VEUX FERT UNE RECETTE ON PENSSE A TOI

Excellent, goût subtil et facile à faire. Meilleur si vous rajoutez le jus d’un demi citron.

J'aimerais connaitre la différence entre le beurre salé ou non salé. La recette dit beurre non salé, s'il est non disponible quel serait la modification à la recette? Merci.

Caramel Whipped Cream

(125 ml) brown sugar

(375 ml) 35% cream, warm

In a saucepan, gently heat the brown sugar until it begins to melt. Stir gently until it is completely melted and become slightly darker.

Remove the pan from the heat and gradually add half of the cream. Beware of splattering. Return the pan to the heat and simmer, stirring until the caramel is almost completely melted. Add the remaining cream and bring back to a boil.

Strain to remove the caramel bits that have not melted. Cover and refrigerate overnight or about 8 hours. With an electric mixer, whip the desired amount of cream until stiff peaks form.

parle-t-on dans cette recette de crème épaisse 35% ou de crème à fouetter 35% ?

J'ai mis un peu d'eau dans la cassonade.J'ai mieux réussi.

Oh,j'avais omis,8 hres au frigo.
La crème est parfaite,aujourd'hui.

Ma crème n'a pas voulu fouetter...
Quelle est le problème.

je vais la faire pour paque avec mes crepes

Mon chum et moi avons trouvé la crème fouettée vraiment trop sucré, et il faut dire que nous avons tout les 2 la dent sucré ! Sa goûte vraiment le sucre à la crème et non le caramel.. Je suis un peu déçue :(

Débile sur une croustade bien chaude...


Wwwooooooowwww!!! J'ai fais des sandwichs à la crème glacée avec cette recette!:-)


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Top Tags

Pandan Chiffon Cake Gluten Free

Cheese Tart with Poached Pears

Chocolate and Banana Sandwiches

Lemon Madeleines

Caramel Whipped Cream

Top 5 desserts recipes recipes from across the web

The most viewed desserts recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pandan Chiffon Cake Gluten Free

Cheese Tart with Poached Pears

Chocolate and Banana Sandwiches

Lemon Madeleines

Caramel Whipped Cream

The most viewed desserts recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine