SISHUIGUFANG: Desserts

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Jumat, 28 Oktober 2022

Best VideosWhite Chocolate Ganache Tart SISGUFANG

A superbly rich and creamy white chocolate ganache tart that requires no baking and uses seasonal raspberries. The crust can be prepared one day ahead. Chill the tart until the cream is fully set for easier cutting or put it in the freezer for an hour if you are in a rush. Use coconut cream and coconut fat as substitutes if you are sensitive to dairy. While I have used a 23cm round tart pan, you could use whatever shaped tart pan or even individual-sized ones you have, but keep in mind this may affect the amounts of white chocolate ganache you’ll need.

Best VideosBraided Coconut Buns SISGUFANG

These sweet little buns are buttery, light, and fluffy with a sweet coconut filling. Serve them as breakfast, a snack or even dessert that no one can resist. If you don't care about the coconut, then use this enriched dough recipe for the cinnamon buns. They will stay fresh in a plastic box at room temperaute for 2-3 days, but of course nothing can beat devouring them still warm, fresh from the oven of course. Freeze the rest in the freezer bags for a rainy day.

Best VideosQuince Candies SISGUFANG

A quince looks like a mixture of apple and pear - no wonder, because the three pom fruits are closely related. But unlike apples and pears, a ripe quince still has a hard texture. Their taste is aromatic, fruity and lemony - but only when cooked. The fruits are full of healthy nutrients. Besides plenty of potassium, quinces provide minerals and trace elements such as sodium, zinc, iron, copper, manganese and fluorine, which are responsible for cell metabolism and oxygen transport in the body, among other things.

The quince are not suitable for raw consumption. They are not poisonous, but mostly hard, woody and bitter. The flesh only develops its aromatic, tart flavour when cooked, when the acids and bitter substances disappear. Quince can be roasted, stewed, pureed, poached, baked, made into jelly, or grilled.

In Latin America, Spain and Portugal, quince candies are a popular snack, especially at Christmas. But it tastes good all year round with cheese, nuts or meat. Quince candies can be kept for up to 6 months if dry and packed in an airtight container. So it is important that the mixture is really well dried out. To prevent the quince candies from sticking together, separate the individual layers with parchment paper.

The prepartion of these tough fruits is time consuming, but the result is certainly worth the effort. For quick quince candies, you can also dry the mixture in a preheated oven (with the oven door ajar) at 60C/140F degrees with fan on for approx. 6-8 hours, depending on the consistency. I left mine on the kitchen counter for 6, almost 7 days to dry.

Not every variety of quince turns reddish when cooked. Some quinces remain pale yellow after cooking. For a reddish quince candy you can use the varieties Bereczki or Portugieser.

Best VideosBread Pudding with Blueberries and German Vanilla Sauce SISGUFANG

A comforting, lukewarm casserole made with stale bread, blueberries, cream, milk and eggs is a brunch attraction. Ideal for using up the bread from the day before. I used German Brötchen, but French baugette would be great too. Other than blueberries, you can use any other berries, cherries or raisins. If using frozen blueberries, mix in without thawing to avoid discoloring the mixture. The bread pudding is fantastic with the rich, silky vanilla sauce, but would also be amazing served with vanilla ice cream or simply homemade whipped cream.

Best VideosGrape Clafoutis SISGUFANG

Clafoutis is a rustic dessert from the Limousin region in France, made with fruit that is covered with a custard batter, which is unlike a traditional custard, as it has flour in it that gives it more structure. Traditionally the fruit should be cherries, unpitted black cherries specifically. But when Autumn arrives, bake this desserts with plums, figs, grapes or use whatever fruit you have on hand. It comes together quickly with just a few ingredients, is equally as tasty warm, at room-temperatur, or chilled, and keeps well for several days.

Best VideosCoconut Panna Cotta and Blueberry Jelly Terrine SISGUFANG

Wow your guests with this fun and festive dessert, which features a layer of blueberry white wine jelly sitting atop the layer of creamy, rich coconut panna cotta with blueberries and fresh mint leaves. This decadent, dairy-free, grown-up dessert is perfectly delicious and elegant for special occasions, or an after dinner treat to end a summer menu. You can make this in individual glasses and don’t need to unmould and slice for serving.

Best VideosMirabelle Cake with Caramelised Almond Topping SISGUFANG

A rich, buttery, moist mirabelle (or any fruit) cake, adapted from here and here, topped with a crisp caramel-almond Florentine-like topping, which was inspired by a popular German Bienenstich, is simply too good to miss in life - great for afternoon tea or morning coffee. I used mirabelles, but any other seasonal fruit would be fantastic too.

Best VideosClassic Biscuit-Topped Cobbler with Mirabelles and Blackberries SISGUFANG

Make the most of foraged Mirabelles and hedgerow blackberries in this wonderful baked fruit dessert. There’s something rather satisfying about foraging food in nature and turning them into something delicious to enjoy. This cobbler recipe works great with all types of fruit and is an excellent dessert that is light on sugar and doesn't compromise on flavour--a healthyish and comforting summertime dessert, especially when served with a drizzle of coconut cream or top with a creamy scoop of vanilla ice cream for an indulgent treat. I baked this in a 30-cm cast iron pan, but a casserole dish or mini cast-iron skillets would work just great.

Best VideosBlackberry Rosemary Curd SISGUFANG

This blackberry curd with rosemary is silky-smooth, fruity and creamy, sets beautifully and is made with blackberries, rosemary, lemon juice, raw sugar, butter and egg yolks. It works with both fresh and frozen blackberries. It's easy to make and tastes absolutely fantastic. Serve this bright and vibrant fruit curd on top of pancakes, ice cream, a dutch baby, meringues, on toast or enjoy it by the spoonful! Store the curd in the fridge for up to 2 weeks.

Best VideosBlackberry Streusel Cake - Brombeer Streuselkuchen SISGUFANG

Blackberry Hedgerows

Streusel cakes come in all sorts of variations and are always very popular. This one baked with spelt flour and blackberries is delicious for the whole family. This coffee cake recipe combines a fluffy, tender butter sponge cake base, while a traditional one usually features a yeasted batter, and a streusel pastry. The sweet, sour taste of the wild blackberries hidden under a thick layer of crispy crumble pastry goes perfectly with the sweetness and richness of butter cake. Although it has a really fancy look, this cake is actually fairly easy to make!

Bottom	Streusel
300 g Blackberries 120 g Butter, softened 120 g Caster sugar 2 Large eggs, at room-temperature 1 tsp Vanilla extract 1 tsp Baking powder 200 g White spelt flour A pinch of salt 80 ml Wholemilk, at room-temperature	100 g White spelt flour 20 g Hazelnuts, chopped 75 g Sugar 75 g Butter, softened

Preheat the oven to 180C/350F. Lightly butter a 24-26 cm / 8-10 inch heart-shaped or round spring-form pan. Line the bottom with a piece of baking paper.
Rinse the blackberries briefly under cold water in a sieve and drain on the paper towels.
Beat the softened butter with the sugar until light and fluffy. Beat in eggs and vanilla extract.
Mix the flour with the baking powder and pinch of salt in a bowl.
Stir in half of the flour mixture until roughly combined, followed by the milk, and then the remaining half of the flour mixture. Stir until just combined. Spread the batter evenly into the prepared baking pan and place the blackberries over the cake batter.
Combine the flour, hazelnuts and sugar in a bowl. Add the butter and use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs. Sprinkle the crumble mixture over the blackberries.
Bake the streusel cake on the middle shelf for about 45 minutes or until the top is golden brown and a skewer inserted in the centre comes out clean. Cool in the pan for 5 minutes. Turn onto a wire rack. Serve warm or at room temperature.

SISHUIGUFANG

Jumat, 28 Oktober 2022

Best VideosWhite Chocolate Ganache Tart SISGUFANG

Kamis, 13 Oktober 2022

Best VideosBraided Coconut Buns SISGUFANG

Sabtu, 08 Oktober 2022

Best VideosQuince Candies SISGUFANG

Selasa, 27 September 2022

Best VideosBread Pudding with Blueberries and German Vanilla Sauce SISGUFANG

Rabu, 21 September 2022

Best VideosGrape Clafoutis SISGUFANG

Selasa, 30 Agustus 2022

Best VideosCoconut Panna Cotta and Blueberry Jelly Terrine SISGUFANG

Sabtu, 27 Agustus 2022

Best VideosMirabelle Cake with Caramelised Almond Topping SISGUFANG

Selasa, 09 Agustus 2022

Best VideosClassic Biscuit-Topped Cobbler with Mirabelles and Blackberries SISGUFANG

Minggu, 17 Juli 2022

Best VideosBlackberry Rosemary Curd SISGUFANG

Kamis, 14 Juli 2022

Best VideosBlackberry Streusel Cake - Brombeer Streuselkuchen SISGUFANG

Blackberry Hedgerows

Blackberry Hedgerows

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