-Pecan Pralines-.
Melt butter over medium heat in a
To prepare the Torte: Cream butter, sugar and salt until smooth.
reheat to 450\u00b0F.
Butter a 1-quart souffle dish
auce pan, combine the sugar, butter, and water. Cook on low
edium pan, heat milk, butter, sugar and salt just till
ilk, sugar, white chocolate and butter in large microwavable bowl. Microwave
ugar, 1 tbsp of melted butter and a pinch of salt
Make vanilla pastry cream:
In 2 quart saucepan,
an.
Combine sugar, melted butter and coffee mixture in large
il, poppy seeds (with water) vanilla, egg yolks and baking soda
an.
For cake: Beat butter and brown sugar for 5
Vanilla Ice Cream:
In a mixing bowl, combine heavy cream, evaporated milk
quare cake pan.
Beat butter, sugar and egg yolk until
Churn mixture in an ice cream machine, following manufacturer's instructions
50\u00b0F degrees.
Beat butter and brown sugar for 5
Vanilla Ice Cream with Salted Caramel Swirl:
For cake
Mix together all ingredients except the strawberries until blended. Beat on high for 2 minutes with mixer. Stir in 3/4 strawberries. Fill cupcake tins. Bake for 18-20 minutes on 350 degrees.
For Butter Cream
Mix softened butter with powdered sugar. Add 1/4 strawberries. Add just enough juice until frosting is spreadable. Beat with mixer until fluffy.
Place the sugar and 2/3 cup water in a saucepan and bring to a boil. Simmer, stirring, until the sugar is dissolved. Remove from the heat and allow to cool.
Beat the egg white until it forms stiff peaks. Fold in the strawberry puree, wine, liqueur, lemon juice and cooled sugar syrup. Freeze for at least 6 hours, stirring every 20-30 mins.
To serve, scoop the sorbet into dessert dishes with two scoops of vanilla ice cream and the halved strawberries. Decorate with mint leaves (if using).
Drain the prunes and set juice aside. Put 3/4 cup of juice, the amaretto and sugar in a saucepan and bring to a boil. Stir remaining juice with cornstarch to make a smooth paste and stir into sauce. Add prunes to sauce and leave to cool for 30 mins.
Roast almonds in a dry frying pan. Remove and set aside. Spoon plums into 4 dessert glasses and sprinkle with almonds. Add a scoop of vanilla ice cream to each glass and serve.
Place bananas in a shallow microwave-safe bowl. Sprinkle with sugar and grated peels. Drizzle with juices. Sprinkle with cinnamon. Microwave on high for 3 1/2 mins, or until hot.
Serve warm with vanilla ice cream.