Category Archives: Desserts

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Batch10 Honey Infused Bourbon Chocolate Mousse

moo-b-webIngredients

200g 70% cocoa bittersweet or semisweet chocolate, chopped
4 tablespoons unsalted butter
3 large eggs, separated
1/4 cup super fine sugar
1 1/4 cups cold whipped (heavy) cream
1/4 cup Batch10 Honey Infused Bourbon
Small chocolate shavings or chocolate nibs, for garnish

Method
In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring. Remove from the heat and beat with a heavy wooden spoon until smooth. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl.

batch10-banner-tohIn a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff.

In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the Batch10 Bourbon and continue beating until it holds soft peaks.

Fold the egg whites into the chocolate mixture until no white speaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.

Transfer to a large decorative silver or cups for individual serves and refrigerate until well chilled.

Avocado Dessert Smoothie

avo-smothie-2-webA rich and refreshing blend of fresh avocado and coconut milk makes this a great finish to a meal or as a yummy snack by itself.

Makes 2 large or 4 small servings. 

Ingredients 

1 large, just ripened avocado

Juice of 1 lime

1 cup whole Greek vanilla yogurt

6 tbsp honey, you can adjust depending on your desired sweetness

1½ cups unsweetened coconut milk

1 cup baby spinach leaves

½ – ¾ cup crushed ice, optional 

Method 

Combine all ingredients except ice in blender and then blend until its nice and smooth.   

If desired, add crushed ice and blend until desired smoothness is achieved.  Serve immediately or chill to serve later.   

If serving later, place cling wrap directly over surface of smoothie to prevent any possible colour change from the avocado being exposed to air.

Baked Pears with Honey Coconut Cream Sauce

Baked-PearsThis dessert is perfect for entertaining because you can make the sauce ahead of time. Let guests choose their own garnish by offering raisins, fresh raspberries or nuts on the side. 

Serves 6 

1 cup plain coconut cream

½ cup raw honey

2 tsp ground cinnamon

2 tbsp ghee

6 medium pears, peeled, cored and halved

½ tsp ground cloves

¼ cup toasted walnuts, chopped (optional) 

Combine the chilled coconut cream with half the honey and the cinnamon in a medium bowl. Chill for at least 1 hour. 

Preheat oven to 175 °C (380 F). Melt the ghee in a pan over medium heat. Add the pear halves to the pan with the remaining honey and cloves. Stir until pears are well coated. 

Transfer the pears to a baking dish, cut-side down, and pour over with the honey from the pan and coat the pears well. Bake for 15 minutes, turning after 8–10 minutes. 

To serve, spoon pears into a small bowl and top with a dollop of honey coconut sauce. Sprinkle with walnuts, if using.

Gluten Free Monte Carlo Biscuit

 

This recipe is This is out of a Regional Foods magazine that’s about 5 years old.

Photo and recipe rewrite credit Jody Coppins

These are much better if left covered overnight in the fridge, they taste quite cakey.

Great as a Kids Can Do, great for parties and maybe a lunchbox as a treat.

Biscuits

375g Butter
1 Cup brown sugar
2 eggs
2 tsp vanilla essence
3 3/4 cups GF flour
1 1/2 tsp baking powder
2 cups of dessicated coconut
Raspberry Jam

Vanilla Cream

125g butter
1 1/2 cups of icing sugar
1 tsp vanilla essence
4 tsp milk

Preheat oven to 150 C. Cream butter and sugar until light and fluffly, then beat in egss and vanilla.
Carefully stir in sifted flour and baking powder and the coconut until combined.

Roll tablespoons of mixture into balls and place on greased oven trays .( I usually make them bigger so I can use them as dessert)
Flatten with a fork . Bake for 15-20 minutes until golden, cool on a wire rack.

For the filling, cream butter and sugar until light and fluffy. Stir in vanilla, the gradually add milk beating well.
Spread half the biscuits with jam and the other half with icing, then sandwich together.

Many thanks Jody Coppins for the post.

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