Ramsay's Pannacotta with Pomegranate Glaze

I watched  Gordon Ramsay's program on telly (channel 4?) last christmas, since then i really want to make it because pannacotta is so simple and easy to make. But at that time I was heavy pregnant and too lazy to cook.

So last sunday I get the recipe from here, maybe you can find it on one of Ramsay's book. 

I love the flavor of this dessert, the bitter taste of the chocolate, the freshness of pomegranate and the smoothness of pannacotta are a perfect match for today's sunny spring.

Ingredients:
2 medium sheets leaf gelatine
250ml double cream
50g caster sugar
50ml milk
15ml dark rum, or to taste

Pomegranate glaze:
20g caster sugar
275ml pomegranate juice

Chocolate shavings:
Block of good-quality dark chocolate, for grating

1. Soak the gelatine in a shallow dish of cold water for a few minutes. Meanwhile, put the cream, sugar, milk and rum into a saucepan and slowly bring to a simmer. Heat gently for 30 seconds, then remove the pan from the heat. Taste for flavour, adding a little more rum if you wish.

2. Squeeze the gelatine leaves to remove excess water, then add them to the cream mixture and stir until fully dissolved. Tip the mixture into a jug.

3. Now pour into four individual glass dishes, leaving enough room for the glaze. Leave to cool, then place the glasses in the fridge to set for at least two hours, or overnight if preparing ahead.

4. To make the pomegranate glaze, heat a dry frying pan.Tip the sugar into the hot pan followed by the pomegranate juice. Bring to the boil and allow to bubble for 10–15 minutes, until thickened to a sticky, syrupy glaze. Pour into a small jug and leave to cool completely.

5. Pop the chocolate in the freezer for 10–15 minutes before serving. Pour the cooled pomegranate glaze on top of the chilled pannacottas. Take the chocolate from the freezer and draw a small straight-edged knife along the flat side of the bar to make curled shavings. Top each pannacotta with chocolate shavings to serve.

Copyright © 2013 Ovie Ober_Marbun

Chocolate Delice with Salted Caramel

I always want to make this dessert since I saw The immunity test challenge on Masterchef Australia 3 between Dani and Eamon Sullivan;the winner of  Celebrity Masterchef Australia. Not just he's good looking sporty guy but he can cook, bless all good looking guy!    The dessert is so delicate,delicious and pretty. It's not like a  circusy over the top  Zumbo's dessert but still not an everyday dessert.

Last wednesday is hubby birthday, so I make this instead of the common birthday cake like sponge cake or black forest cake. Special cake for extraordinary person in my life :D

I made half of the portion from the original recipe. The recipe using g measurement instead of ml, if you use as much as you have in the recipe, you'll need about 1500ml cream.

Ingredients:

Creme Brulee:

375g Thickened Cream  (I used double cream)

135g Milk

1 Vanilla Pod  (Can't find it in the store, used 2 Tbsp Vanilla extract)

7 Egg Yolks

1 Whole egg

60g Caster sugar

Biscuit Base

250g Plain Flour

150g Unsalted butter

100g Caster sugar

1g Salt

1 Egg

Choco Cream

190g Thickened cream

190g water

150g Caster sugar

60g Dark cocoa powder ( I used Cadbury)

125g Dark Chocolate (64% - 70%)(I used Lindt Dark Chocolate 81%)

15f Leaf Gelatine (I used 5 leafs Dr Oetker Gelatine)

Base Delice

400g Choco Cream (Made as above)

350g Whipped thickened cream

Chocolate Glaze

340g Dark Chocolate (64% - 70%) chopped

230g Thickened cream

165g Light corn syrup (I used Golden Syrup)

Toasted Almond Flakes

75g Almond flakes

White chocolate stripes

150g White chocolate buttons (I used 100 gr Tesco White Chocolate)

Salted Caramel Sauce

250g Caster sugar

25g water

150ml Thickened cream

150g Unsalted butter

Salt to taste

Method: 

Crème brulee
1. Pre heat oven to 140°C.

2. For crème brulee, combine cream, milk and vanilla beans in a saucepan over a medium heat, bring to the boil and remove from heat. Remove vanilla beans from cream mixture and discard. (I mixed the vanilla extract with the cream)

3. Mix egg yolks, whole egg and sugar together, without incorporating too much air.

4. Slowly whisk in hot cream and strain. Pour approximately half the mixture into a baking paperlined slice tin to a depth of 6-8mm. Place in a bain marie and bake for 15-20 minutes or until firm and set in the centre.

5. Chill immediately and freeze.Once frozen, cut out 4 discs with cookie cutters that match the size of the cake rings and put back in the freezer until ready to use.

Choco cream
6. For choco cream, pour cream, cocoa, water and sugar into a saucepan over a medium heat and bring to the boil, stirring regularly. Add chocolate and stir until melted.

7. Squeeze water from the gelatine leaves, add to warm chocolate mixture and whisk to combine. Sieve and chill over ice, refrigerate until cool.

8. Whip cream to soft peaks and gently fold through 400g of choco cream until combined taking care not to knock out too much air. Refrigerate until assembly.

Biscuit Base
9. For biscuit base, increase oven temperature to 180°C.

10. Place flour, butter, sugar and salt in a food processor and process to a fine breadcrumb. Add egg and process until mixture starts to come together. Tip mixture onto a clean chopping board and press into a smooth dough, wrap in cling film and rest for 10 minutes in the fridge.

11. Place pastry between two sheets of baking paper and roll out to 2-3mm thick. Cut out 9cm circles and place on a baking paper lined baking tray. Blast chill for 1 minute. Bake for 10 minutes or until golden and allow to cool.

Chocolate glaze
12. For chocolate glaze, pour cream, corn syrup (i used golden syrup) and water into a saucepan over a medium heat and bring to the boil. Pour over chocolate and stir until melted and mixture is smooth.

Salted caramel
13 For salted caramel, make a caramel with sugar and water. Whisk in cream until incorporated. Add butter a few pieces at a time, whisking between each addition and stir in salt. Continue to whisk to a thick glossy sauce.

White chocolate stripes
14 Spoon the melted chocolate into a piping bag. Keep warm or reheat in a bowl of warm water when ready to use.

To assemble
15. Place 2 x 10cm cake rings on a baking paper-lined tray. Place cooked biscuit bases in the centre of each cutter and top each with a circle of frozen crème brulee. Pour chocolate cream mixture over each cutter and spread over each stack so that it fills the gaps down the sides and the tops are level. Chill until it's frozen in the freezer.

To prepare the delice
16. Place frozen rounds on a cooling rack set over a baking tray and gently remove the moulds using a blowtorch. Pour chocolate glaze generously over each frozen round so that it covers the sides and drizzle with white chocolate in stripes. Arrange toasted almonds around the edges.

To serve: 
Spoon salted caramel sauce onto a serving plate, sprinkle with salt and top with a delice.

A tiny modified from Masterchef Australia and if you want the detail you can find it at Eamon Sullivan page




Copyright © 2012 Ovie Ober_Marbun

Crème Brulee

I love to have this for my dessert when i was in Paris or when I dine in at any place in France.It's so creamy and really perfect with my coffee :)

I always push myself to try to cook some of International food, so when i found this recipe from Masterchef Australia website, i just give a try. From the comments on the website, it seems some people has a lot of difficulties in making this dessert. But i found this recipe is just perfect!

Ingredients

600ml thickened cream ( I use 2 pack  250ml double cream)
1 vanilla bean, split, seeds scraped ( I use 2 tbsp vanilla extract)
6 egg yolks (i  use 5 egg yolk)
¼ cup caster sugar
120g demerara sugar

Method

1.Preheat oven to 120°C.

2.Place the cream, vanilla bean and seeds in a saucepan over medium heat and bring to scalding point, then remove from heat. Remove vanilla bean and discard. (I mix vanilla extract to the cream)

3.Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.

4.Pour hot cream over egg yolk mixture, continuing to whisk until well combined. Strain mixture into a jug, evenly divide between 4 x 200ml ramekins.

5.Carefully place ramekins in a deep roasting pan lined with a folded tea towel. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil.

6.Bake in the oven for 40 minutes or until the custard has just set. Remove ramekins from the water bath, and set aside to cool.

7.Sprinkle demerara sugar evenly over the surface of the baked custards. Run a kitchen blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelises. Serve.

from: Masterchef Australia

Asinan

Ingredients:
Bahan:
4 buah nanas (buah buahan yg ada aja di sini)
3 buah bangkuang yang besar
4 timun
2 ons tauge
8 lembar kubis/kol
1/4 kg kacang tanah goreng untuk taburan
1 kg gula pasir
1 liter air
Cuka masak secukupnya

Bumbu yang dihaluskan:
4 buah cabe merah
7 buah cabe rawit
3 siung bawang putih
50 gr ebi
1 sdt garam

Directions:
* Potong semua buah2 kotak2 dadu. kecuali tauge :D. Tauge bersihkan hilangkan ekornya, rendam dalam air yang dibubuhi cuka. Kol/kubis cuci dan rendam sebentar dalam larutan cuka, baru dipotong2 tipis.
* rebus gula bersama air sampai gula cair dan mendidih.
* Bumbu halus diblender sampai lembut, masukkan ke rebusan gula yang sudah mendidih. Matikan api, angkat dan saring.
* Setelah agak dingin masukkan cuka sesuai selera (aku suka agak asam).
* Masukkan nanas dan bangkuang ke dalam kuah asinan, simpan dalam lemari es. (enak kalo dibiarin semalam, biar meresap)
* Masukkan tauge, timun dan kol, sesaat sebelum disajikan, aduk2 rata, taburi atasnya denga kacang tanah goreng

source:http://jengindah.multiply.com/recipes/item/5