Rabu, 29 September 2010

Chocolate Dessert Cups

Yield: 8 dessert cups
  • 1 1/2 pound(s) Semi-Sweet Chocolate Chips
  • 8 Small round balloons

Directions
In double boiler over hot water, melt 3/4 pound of chocolate. Cool about 5 minutes. Inflate balloons to 4-inch diameter; knot. Holding balloons by knot, dip into chocolate, tipping to cover balloon halfway up with chocolate. Place balloon, knotted side up, on wax paper-lined baking sheet, holding balloon in place until it starts to set. Repeat with remaining balloons to make 8 cups. Place in freezer 5 minutes. Melt remaining 3/4 pound chocolate and repeat dipping procedure; place in freezer 10 minutes. Snip hole in each balloon to deflate; carefully peel away from chocolate. Refrigerate until needed. Use the same day.

Tips: (1) Fill cups with ice cream, sorbet, chocolate mousse or fresh fruit such as raspberries or strawberries. (2) After dipping, drizzle cups with contrasting color melted chocolate. (3) For second dipping, use contrasting color chocolate, leaving part of first dipping exposed.

Note: Ghirardelli Semi-Sweet, Milk, and/or Dark Chocolate Chips or Bars may be used.

Selasa, 17 Ogos 2010

Raspberry & Passion Fruit Ice Cream

Membuat ais krim di rumah yang berkrim dan 'smooth' seperti di pasaran selalunya memerlukan mesin ais krim. Jika tidak, kita perlu mengisar campuran ais krim yang separa beku beberapa kali dengan menggunkan food processor untuk menghaluskan partikel ais di dalamnya ... proses ini agak leceh (lebih-lebih lagi menggunakan blander atau food processor yang terhad di rumah). Jangan risau, kami ada cara yang paling mudah untuk menghasilkan ais krim yang berkrim dan smooth (ala-ala Haagen-Dazs). Resipinya adalah seperti di bawah:


Bahan-bahan:

250gm Whipping Cream (Anchor Light Cream sekotak)
150gm susu pekat manis (tin kecik)
40gm MEC3 Raspberry atau perisa MEC3 yang lain
50gm Classic Dark Couverture Sicao - or you all bole ganti dgn OREO, m&m , smarties, MILO dan seangkatan dengannya.

Cara-caranya:

1) Pukul whipping cream yang sejuk dengan mixer pada kelajuan yang tinggi sehingga 'peak' seperti gambar di bawah

http://3.bp.blogspot.com/_qHCFs2gaW5M/TF-35POhd3I/AAAAAAAABR8/sAaXvk_2Rlo/s320/Picture+013.jpghttp://3.bp.blogspot.com/_qHCFs2gaW5M/TF-34ixXi9I/AAAAAAAABR0/lz8F2I4b4ng/s320/whippedcream_2.jpg


2) Kemudian campurkan whipping cream yang sudah 'peak' dengan susu pekat. Setelah sebati, campurkan MEC3 Resberry dan kacau rata.


http://4.bp.blogspot.com/_qHCFs2gaW5M/TF-zgvI0DQI/AAAAAAAABRk/CC-jGguQhcE/s400/Picture+021.jpg

3) Cairkan coklat Couverture Classic Dark dan 'drizzle' pada bekas tupperware yang sudah disejukkan di freezer selama 10 minit. Kemudian, masukkan campuran ais krim ke dalam bekas beberapa lapisan sambil 'drizzle' coklat couverture pada setiap lapisan ais krim tersebut seperti gambar di bawah.



http://3.bp.blogspot.com/_qHCFs2gaW5M/TF-zgNA9HgI/AAAAAAAABRc/tTU1YiRhpZQ/s400/Picture+023.jpg

4) Bekukan ais krim tersebut di dalam freezer selama 4 jam atau lebih (sehingga ais krim tersebut beku 'firm'). Akhir sekali, nikmatilah ais krim yang dihasilkan seperti kanak-kanak di bawah ini:

http://3.bp.blogspot.com/_qHCFs2gaW5M/TF_AUrDrV3I/AAAAAAAABSM/1EnPwhvROcI/s400/Picture+098.jpg


p.s. from Jiha from somebody punya blog.

Ahad, 16 Mei 2010

Easy Cheesecake

Ingredients

2 box of Kraft Cheesdale Cream Cheese
3/4 cup sugar
2 eggs
1 teaspoon vanilla essen

20 pieces of cream cracker
1/2 cup margerine

Method

Powderize crackers using blender then mix with margerine. Thin layer of paste on baking pan. Whisk cream cheese and others until fluffy.Top above the cracker paste layer. Bake at 130C for 45 minutes.

Recepi courtesy of Amar who adds a dash of sunquick to the cracker paste for taste and top the cake before serving with slices of peach.