Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: hopefulcook on July 06, 2011, 01:44:41 pm
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Hello clever people,
We are off to friends on Sat night and I'd like to know what you think is the most impressive TM dessert? This friend makes most things from scratch but 'doesn't like gadgets'... Really want to wow them... Was thinking of sticky date pudding (always a winner) or tiramasu (my fave but have had mixed results). We are going there so needs to be 'transportable'.
Thank you!!!
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The sticky date puddings certainly heat well hopefulcook and they are delicious. The lemon surprise pudding cake (http://www.forumthermomix.com/index.php?topic=67.0) (like a self saucing pudding) is another one which can be cooked in advance and just reheated - in fact I think it is better if left sit a while. Just take some cream to go with it. I make it in a 15cm x 26cm casserole dish and it is perfect - everyone I've given it to has loved it. My DD made it recently but served it within 3 minutes of it coming out of the oven and the sauce was too runny. The one I took down to her place was made the day beforehand and just reheated - it was perfect and that is why she wanted to do it for herself.
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I would make tiramisu, its one of my favorite desserts though i prefer it with raspberry/Cointreau instead of coffee.
Anyway you can impress by making homemade mascapone, raspberry coulis and ladyfingers. I guess the work time is about 1 hour but its worth it.
Also it is great to prepare in advance as it only gets better to rest a day before eaten.
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I usually take a Lemon Feather Cake. You can make it the day before, it contains no flour and is light after a dinner. Sorry don't know how to 'Link".
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Here (http://www.forumthermomix.com/index.php?topic=2421.0) 'tis hopefulcook.
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I made the lemon tart from the English web site awhile back. Don't be put off by the 9 eggs as it would serve 12-14 people. It was easy, tasted great and can be made the day before. You could also made a berry couli to serve with it.
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Judy , you are a gem. thanks
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I too made the lemon tart shown on the English web site.
Video Instructions for this tart: http://www.youtube.com/v/0Wgvx7CyHj8?version=3
It was a great hit on the party buffet that I went to. It has a great lemon zing.
Many thanks for the pastry recipe to Patissiere Sam Joffe, Glasgow; and many thanks for the lemon filling recipe to Chef Toby Gritten, The Pump House, Bristol.
Name of Recipe:
Lemon Tart
Number of People:
12-14
Ingredients:
For the Pastry:
100 g sugar
250 g butter, cut into chunks
350 g plain flour
For the Lemon Filling:
150 g sugar
thinly peeled skin of 3 lemons
150 g freshly squeezed lemon juice (about 5 to 7 lemons)
250 g double cream
9 medium eggs (= 500 g weight without shells)
Preparation:
Pastry is enough for 2 tart pastries:
2 Lemon Filling fills one 28cm round lemon tart. My tart tin is 22cm so I had some lemon filling left over and used it as a base for some desserts with strawberries on top.
3 1. Grind the sugar 5 seconds/Speed 10.
4 2. Add butter and melt 3 minutes/50ºC/Speed 2 or longer until melted.
5 3. Add flour and mix Speed 6 until just clinging together This will only take about 2 to 4 seconds! I find 3 is good. Do not handle the pastry mix but just tip 1/2 of it into your greased tart tin. The other 1/2 can be wrapped and frozen for your next tart. or you can make some shortbread with it.
6 4. Immediately press one half amount of the pastry into a 28cm loose-bottomed tart tin. This is easiest to do when the pastry is still warm. You are pressing it in with your fingers and pushing it up the sides of the tin and then pressing it down on the base making sure that you have no holes or cracks on the casing. You are not rolling it out at all.
7 5. Chill the pastry in the tin for ½ an hour.This will help to reduce/prevent shrinkage during baking.
8 6. Bake for 10 to 15 minutes at 150ºC (without fan) until pale gold. Cool to room temperature.
9 LEMON FILLING
10 1. Grind sugar 5 seconds/Speed 10.
11 3. Add lemon peelings and grind 20 seconds Speed 10.
12 4. Scrape down the lid and sides of the TM bowl with the spatula. Add lemon juice, cream and eggs. Cook 7 minutes/80ºC/Speed 3. Taste and add a little more lemon juice if required to keep the flavour zingy. (Some lemons are sweeter than others.)
13 5. Cook 45 seconds/90ºC/Speed 5. Pour immediately into the cooled pastry shell and leave tart to set in a cool place for at least 3 hours. It sliced very well and the lemon does not drop outside the slice.
14 Janies (of Thermomix UK)tip: This lemon tart will keep well in a cool place for up to 2 days. (Don't chill in the fridge as the filling would weep and the pastry would become soggy.) My tip: I think it best to eat on the day. as the pastry is a shortbread and will lose it's crispness quickly.
Photos:
Tips/Hints:
I found that there was a little lemon mix left over. I used it as a base for 3 desserts that I topped with fresh strawberries...absolutely more-ish
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DD, thanks for the, looks and sounds yummy. Lemon is always popular.
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Yum, that looks great Dot. Does it set well?, keep it's shape when cut? :)
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A good dollop of meringue, Dot, and you've invented heaven!!
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Oh that Lemon Tart looks delicious (thank god I have heaps of lemons and easy access to farm eggs!). This will definitely be one of my first Thermo recipes I try!
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Yes JulieO. It does set absolutely great. Not solid but stands up when sliced. It is not jellyfied though like lemon curd is. It deffinately is an up-market type tart. I dusted mine with icing sugar which sadly melted on the surface so don't dust is my tip.
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Hi Caketin.
I found that 10 large size eggs weighed in at 550g.
It does sound a bit extravegant but remember there are 2 tart shortbread bases and the tart is big enough for 12. This is the kind of lemon tart you choose in a restaurant and not to be confused with a lemon curd (jam style) tart.
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Yes Cuilidh, I agree but you use all the egg in this tart so that would mean another batch of eggs for the egg whites for meringue. So now you would need another recipe to use a mass of egg yolks too. Wow cholesterol city!!"
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Thanks Dot, will be making this for sure. ;D
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I too made the lemon tart shown on the English web site.
Video Instructions for this tart: http://www.youtube.com/v/0Wgvx7CyHj8?version=3
It was a great hit on the party buffet that I went to. It has a great lemon zing.
Many thanks for the pastry recipe to Patissiere Sam Joffe, Glasgow; and many thanks for the lemon filling recipe to Chef Toby Gritten, The Pump House, Bristol.
Name of Recipe:
Lemon Tart
Number of People:
12-14
Ingredients:
For the Pastry:
100 g sugar
250 g butter, cut into chunks
350 g plain flour
For the Lemon Filling:
150 g sugar
thinly peeled skin of 3 lemons
150 g freshly squeezed lemon juice (about 5 to 7 lemons)
250 g double cream
9 medium eggs (= 500 g weight without shells)
Preparation:
Pastry is enough for 2 tart pastries:
2 Lemon Filling fills one 28cm round lemon tart. My tart tin is 22cm so I had some lemon filling left over and used it as a base for some desserts with strawberries on top.
3 1. Grind the sugar 5 seconds/Speed 10.
4 2. Add butter and melt 3 minutes/50ºC/Speed 2 or longer until melted.
5 3. Add flour and mix Speed 6 until just clinging together This will only take about 2 to 4 seconds! I find 3 is good. Do not handle the pastry mix but just tip 1/2 of it into your greased tart tin. The other 1/2 can be wrapped and frozen for your next tart. or you can make some shortbread with it.
6 4. Immediately press one half amount of the pastry into a 28cm loose-bottomed tart tin. This is easiest to do when the pastry is still warm. You are pressing it in with your fingers and pushing it up the sides of the tin and then pressing it down on the base making sure that you have no holes or cracks on the casing. You are not rolling it out at all.
7 5. Chill the pastry in the tin for ½ an hour.This will help to reduce/prevent shrinkage during baking.
8 6. Bake for 10 to 15 minutes at 150ºC (without fan) until pale gold. Cool to room temperature.
9 LEMON FILLING
10 1. Grind sugar 5 seconds/Speed 10.
11 3. Add lemon peelings and grind 20 seconds Speed 10.
12 4. Scrape down the lid and sides of the TM bowl with the spatula. Add lemon juice, cream and eggs. Cook 7 minutes/80ºC/Speed 3. Taste and add a little more lemon juice if required to keep the flavour zingy. (Some lemons are sweeter than others.)
13 5. Cook 45 seconds/90ºC/Speed 5. Pour immediately into the cooled pastry shell and leave tart to set in a cool place for at least 3 hours. It sliced very well and the lemon does not drop outside the slice.
14 Janies (of Thermomix UK)tip: This lemon tart will keep well in a cool place for up to 2 days. (Don't chill in the fridge as the filling would weep and the pastry would become soggy.) My tip: I think it best to eat on the day. as the pastry is a shortbread and will lose it's crispness quickly.
Photos:
Tips/Hints:
I found that there was a little lemon mix left over. I used it as a base for 3 desserts that I topped with fresh strawberries...absolutely more-ish
I made this for our dessert Christmas Day.It's delicious.I'm luckily enough to have two 28cm flan tins,so I put the extra uncooked pie shell in the freezer for another day.A great recipe for a big crowd. ;)
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I always used to make the Lemon Surprise (which is lemon delicious), but I do like chookies Queen of Puddings (made with some of Tenina's lemon curd) and raspberrys.
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Banoffee Pie always goes down a treat. Very decadent.
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never had that one, but have seen it often...probs should give it a go :-))
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Cheesecake has always been a hit.
Swedish Ice Cream Cheescake is my favorite http://www.forumthermomix.com/index.php?topic=7976.0
There are plenty more on here, such as
Black Bottom White Cheesecake http://www.forumthermomix.com/index.php?topic=7236.0
Cherry ipe Mini Cheesecake http://www.forumthermomix.com/index.php?topic=6307.0
DG xxx