ITS NOT TIM'S....ITS MINE!!!! (Desserts)

Member Name: chrissypops

Product:	Desserts
Date:	21/11/01 (1170 review reads)
Rating:

Advantages: Desserts that do any occasion

Disadvantages: Umm..putting on too much weight ;-)

Isn't it funny how when you have a dessert, there's never enough for a second helping for all of you. In my household, it causes a fair few squabbles too. I'm lucky enough that I found the husbands heart-----through his stomach. Like most men, he loves his food and although I must confess I wasn't a dab hand in the kitchen 11 years ago, I can't be doing too bad now as we have quite a few friends for dinner. Including ( drum roll please..), his boss. Arghh I know, alternate suck up eh? Well not really because over the last few years Tim and his boss, have become good mates outside work. In work, they aren't so hot and are always at each others throats. In fact I'm not going to repeat any names either but I'm sure you can use your imagination!

Anyway back to the recipes....

These three recipes are simple enough and are great if you have a sensual dinner for two or a dinner party. Each one has a twist of my home made Baileys but if you are too lazy to have a go at making it, you can always either leave it out or just go and buy a bottle any one will do as even the cheaper versions of Baileys work well with these recipes too.

To start of home made ice cream. "Ohh no, not ice cream", everyone says. I've tried to make ice cream in the past and its gone horribly wrong. That is until I stumbled on this recipe a few years ago. After the first attempt I was very surprised that it turn out lovely , soft and light. I think I must of made and ate a ton of it while I was pregnant, even though you are supposed to be careful about eating home made ice cream or undercooked eggs. This is just in case of Salmonella poisoning. So if there are any pregnant ladies here, please wait till after you have had your babe!
So here goes for Home made Baileys ice cream
6 egg yolks
4oz (125g) caster sugar
18 fl oz (500ml) milk
1/2 pod vanilla, split
1/2 tsp (2.5ml) extract of vanilla
2 fl
oz (55ml) double cream
2 fl oz (55ml) Baileys

In a bowl, beat the eggs with 1 oz (30g) of the sugar with a whisk, until the mixture lifts from the surface in ribbons. This usually takes between 5- 15 mins all depending on what your elbow grease is like. Grease? In Ice cream? No what I mean was how much effort you put into it. An electric whisk it far easier but if you havent got one, that's Ok too it just takes a little longer. Put the milk, the remaining sugar and the vanilla in a saucepan and bring to the boil. Pour over the egg mixture, beating well. Return to the saucepan and heat gently to thicken the mixture until it coats the back of a spoon. Don't heat too fiercely or it will turn to scrambled egg. Now we don't want that instead of ice cream do we?. Strain through a sieve and leave to cool. Beat the double cream and Baileys into the mixture and put in a 1 litre freezer container and freeze. Remove from the freezer every 15 minutes to beat out any large ice crystals that have formed, until the mixture is mousse-like. Freeze until set, about 2 hours. After its set you can either use it straight away or gradually use it up but please save a little bit for the next recipe!! You can keep ice cream in the freezer for up to 6 months but each time I've made this its never in there for more than two weeks. If by any chance, and a slim chance too that you leave it in there for more than six months, I would be inclined to throw it away. Mainly because it has got lightly cooked egg in and the last thing you want from a dinner party is to have a phone call the following days from solicitors suing you for food poisoning!

Mini Baked Alaska
Serves 4

3-4 tbsp (45-60ml) ground almonds
4 scoops Baileys icecream
4 square madeira cake slices 1/2 inch (1cm) thick
2-3 tbsp (30-45ml) brandy
9-12 mandarin segments
3 egg whites
6oz (175g) light muscovado sugar
icing sugar, for dusting
<
br><br><br>Place the almonds on a plate and roll the ice cream scoops in them. Make sure when you do this, your kitchen isn't too warm, or you could end up with melted balls of ice cream. Place on a baking sheet and freeze for 30 minutes until firm. Place the cake slices well apart on a baking sheet. Drizzle with brandy and arrange the mandarin segments end-to-end to make a ring in the centre of each slice. Place an almond-covered ice cream scoop in the middle of each ring. Return to the freezer while you make the meringue.

Pre-heat the oven to 230C/450F/gas mark 8. Place the egg whites in a clean, grease-free bowl. Whisk in the sugar, a tablespoon at a time, whisking thoroughly after each addition until the mixture forms soft peaks. There is a good test for meringue but I'm not sure if I should tell you. Umm ok stop twisting my arm up my back. ouch, that's better. To test if your meringue is whisked enough, slightly tip the bowl up to one side. If the meringue slides, its not quite whisked enough. If it doesn't slide and you tip the bowl over and it stays at the bottom , its whisked enough. This makes a great party peice too. As long as you know that it wont come out of the bowl, you can do it over some poor unsuspecting person sitting in your living room. The looks of terror you get and the howls of laugher is astonishing.

Once the meringue is done, spoon it over the ice cream and spread to cover. Make sure there is no holes and the whole thing is completely covered. The meringue acts like an insulator for the ice cream so it doesn't melt while its in the oven. This is especially important if you decide to do a big baked Alaska with a sponge base. Bake for about 5 minutes( 35 if doing a big one) until the meringue starts to brown. Transfer to serving plates, dust with icing sugar and serve immediately. To have two sensations of warm meringue and cold ice cream is exquisite.


Last but not least is my fa
vorite of all desserts Tiramisu. I can just eat this all to myself. So as the title states.. its mine Tim ..all mine!! A Tantalising Tiramisu 3 egg yolks 2oz or 50g caster sugar 9oz or 250g Mascarpone cream cheese 2 egg whites 4 fl oz or 120ml very strong espresso coffee 2tbsp or 30ml dark rum 2tbsp or 30ml Baileys 24 sponge fingers/boudoir biscuits 2oz or 50g dark continental chocolate (75% cocoa) 1tbsp cocoa powder Put the egg yolks into a medium sized bowl with the sugar and beat with an electric whisk on high speed for about 3 minutes or until the mixture forms a light, pale mousse. In another bowl, stir the Mascarpone with a wooden spoon to soften it, then gradually beat in the egg mixture. Beat each addition of egg well until the mixture is smooth before adding more. In a third bowl, whisk the egg whites until they form soft peaks. Now lightly fold this into the Mascarpone mixture and put to one side. Break the biscuits in half, then pour the coffee, rum and Baileys into a shallow dish and dip the sponge fingers briefly into it, turning them over - they will absorb the liquid very quickly. Layer the desserts by putting 3 of the soaked sponge halves into each long stemmed glass (7 fl oz or 200 ml capacity), followed by a tablespoon of Mascarpone mixture and a layer of chopped chocolate. Repeat the whole process, putting 5 halves in next, followed by Mascarpone, finishing with layer of chopped chocolate and a final dusting of cocoa powder. Cover the glasses with cling film and chill for several hours. Serve straight from the fridge.

So there you have three easy desserts which will tantalise every taste bud you have on your tongue. There are a few ingredients which you might have to take a small shopping trip out for but non the less its worth it when the people at your dinner party or even your partners eyes light up as they say " Did you make this?", " Its wonderful! " Any one walking away with any of my tiramisu w
ith have more than a light in their eyes, probably a kick up the bum too. Goodness I didnt know I could be so possessive about food. Oh well back to napping in my bed with my arms around my desserts, while Tim's studying for his Accountancy exams.

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