Saturday, September 26, 2009

Cherry Chocolate Cheesecake (non-bake)
Serves: 6

What You Need:
250g cream cheese
150ml thickening/whipping cream
2 tbsp sugar
4 tbsp of cocoa powder

15g unflavored gelatin
3 tbsp. hot water
1 Ready-made graham biscuit base.

Decor:
1 handful of glazed cherries

Preparation:

Beat cream cheese, and sugar until smooth.
Gradually beat in whipping cream and cocoa powder, portion by portion making sure the cream and powder are well mixed in.
Dissolve the gelatin into the 3 tbsp. hot water over a simmering pan of water and stir into the cream cheese mixture.
Spoon half the filling into the crust, add cherries, fill up with remainder filling and top with cherries
Chill cheesecake in refrigerator until set.

Labels: Chocolate, Desserts and Beverages

Wednesday, September 23, 2009

Instant Mocha
Serves: 1 (220ml - 250ml)

A simple homemade mocha with ingredients that we can find at home. Good served with cakes.

What You Need:
1 tbsp instant coffee powder (go for the good strong ones)
1 1/2 tbsp chocolate powder (or Milo)
1 tsp diary creamer
1 tsp sugar
Hot water to top

Super Instant version:
1 sachet 3-in-1 strong coffee mix
1 1/2 tbsp chocolate powder (or Milo)
Hot water

Preparation:
Add all ingredients into cup, stir with half cup of water till well dissolved.
Top up with more hot water or hot milk if you prefer.

Labels: Chocolate, Coffee, Desserts and Beverages

Saturday, August 22, 2009

Honeycomb Cheesecake (non-bake)
Serves: 8-10

What You Need:
500g cream cheese
250ml whipping cream
30g sugar
15g unflavored gelatin
3 tbsp. hot water
3 tbsp. Honey or Maple syrup

Biscuit Base:
80g unsalted butter
140g digestive biscuits, crushed
25g sugar

Decor:
1 tbsp honey or maple syrup for drizzling
Choc coated honey comb - violet crumble or crunchie

Preparation:
Melt butter over boiling water or use a microwave oven.
Add biscuit crumbs and sugar into the melted butter and mix to form a slightly runny mixture.
Press into the bottom of cake tin and chill for 1 and 1/2 hours, or until firm.

Filling:
Beat cream cheese, honey and sugar until smooth.
Gradually stir in the whipping cream, portion by portion making sure the cream is well mixed in.
Dissolve the gelatin into the 3 tbsp. hot water over a simmering pan of water and stir into the cream cheese mixture.
Spoon filling into the crust and drizzle honey over the top
Chill cheesecake in refrigerator until set.

Decorate with pieces of chocolate coated honeycomb.

Options: Instead of honey, replace it with equal amount of canned blueberries/cherries/strawberries etc.

Labels: Desserts and Beverages

Alcoholic Jelly with Custard
Serves: 3-4

For this recipe, I added slightly more water to make a softer jelly. So this jelly will turn watery if left at room temperature for more than 30 minutes. I also used a thick peach flavored syrup for this recipe. However if your syrup is not as thick or as sweet, replace equal amount of water with syrup.



What You Need:
1 pack unflavored gelatin
400ml water**
50ml thick fruity syrup (I used peach for this)
50ml white wine/champagne/spirits
100ml Pre-made Custard or Yogurt

**Include 50ml more water than instructed on the gelatin packaging.

Preparation:
Boil water and add gelatin powder in, stir to completely dissolve. Alternatively, follow instructions as per the gelatin mix you bought
Add syrup and wine in and stir. Pour into a container and let it cool.
Cover the container and put it into the freezer. Freeze for 4-5 hours
Jelly should be half frozen at the bottom. Run a fork through the jelly, breaking up the iced jelly as well.
pour into a glass bowl and top with custard or yogurt.

Serve immediately.

Options: If you are using a sweet dessert wine, you may omit the syrup and replace with equal quantity of wine.

Labels: Desserts and Beverages