Desserts

Who doesn't love something sweet?  And this dessert will satisfy every "Sweet Tooth"

I just love this Dessert: Apricot Wine Souffle
Ingredients:
1 1/2 lbs apricots,
1 cup water,
1 cup sugar,
grated rind of 1/2 a lemon,
1 cup German white wine (lol),
butter for greasing,
3 eggs separated,
1 tablespoon vanilla sugar,
1 cup flour,
1 teaspoon baking powder,
confectioner's sugar for sprinkling

Blanch the apricots for 1 minute in boiling water to cover, then quickly remove, slip off the skins and halve and stone the fruit. Combine half the sugar with the lemon rind and wine in an earthenware or ceramic bowl and marinate the apricot halves for 10 minutes. Drain carefully in a sieve. Grease an ovenproof dish and put the apricot halves in it. Beat the egg yolks with remaining sugar and vanilla sugar until creamy. Sift the flour with the baking powder and add this gradually to the yolk mixture. Whip the egg whites until stiff and gently fold into the mixture. Spread it over the apricots, smooth the surface and bake for about 30 minutes in an oven preheated to 425 degrees F until well risen and golden. Sprinkle with confectioner's sugar and serve immediately.

Dessert: Little Peter                                                                      

Ingredients:
2lb plums pitted but left whole, 
1 cup sugar,
1/2 a cinnamon stick,
1 cup almonds,
3 egg whites,
4 squares chocolate grated

Put the plums with sugar to taste and cinnamon stick in a pan and cook over a gentle heat for 5 minutes. Cool slightly, then place 2 almonds in each plum and lay the plums in a buttered shallow fireproof dish. Beat the egg whites, beat in the remaining sugar, then fold in the grated chocolate and spread the mixture over the plums. Cook in an oven, preheated to 400 degrees F for about 20 minutes until golden brown.

Dessert: Chocolate Mousse
Ingredients:
Vegetable oil,
4 egg yolks,
1/4 cup superfine sugar
2 tablespoons Cognac,
6 ounces semisweet chocolate, cut in small chunks,
3 tablespoons strong coffee,
8 tablespoons soft unsalted butter (1 quarter pound stick) cut in 1/2-inch pieces,
4 egg whites,
1/2 cup chilled heavy cream		 1. Brush the inside of a 1-quart charlotte (cylindrical) or ring mold with a film of vegetable oil. Invert the mold on paper towels to drain.
2. In a heatproof mixing bowl, beat the egg yolks and sugar with a whisk, rotary or electric beater for 2 to 3 minutes or until they are pale yellow and thick enough to form a ribbon when the whisk is lifted from the bowl.
3. Beat in the Cognac.
4. Set the mixing bowl over a pan of barely simmering (not boiling) water and continue beating for 3 or 4 minutes or until the mixture is foamy and hot.
5. Then set the bowl over a pan of iced water and beat for 4 minutes longer, or until the mixture is cool and as thick and creamy as mayonnaise.
6. In a heavy 1- to 1 1/2 -quart saucepan set over low heat, or in the top of a double boiler over simmering water, melt the chocolate with the coffee, stirring constantly.
7. When all the chocolate has dissolved, beat in the butter, one piece at a time to make a smooth cream. Then beat the chocolate mixture into the egg yolk and sugar.
8. In a separate bowl with a clean whisk or beater, beat the egg whites until they are stiff enough to form stiff peaks on the wires of the whisk.
9. Stir about one fourth of the egg whites into the chocolate mixture to lighten it, then very gently fold in the remaining egg whites.
10. Spoon the mousse into the oiled mold or dessert cups and refrigerate for at least 4 hours or until it has set.
11. To unmold and serve the mousse au chocolat, run a long, sharp knife around the side of the mold and dip the bottom of it in hot water for a few seconds.
12. Then wipe the outside of the mold dry, place a chilled serving plate upside down over the mold and grasping both sides firmly, quickly turn the mold and plate over. Rap the plate on a table and the mousse should slide easily out of the mold. If the mousse doesn't unmold at once, repeat the whole process.
13. With a wire whisk, rotary or electric beater, whip the chilled cream in a large chilled bowl until it is firm enough to hold its shape softly.
14. Garnish the mousse with the whipped cream and serve. Enjoy

Come back to my Kitchen for more coffee and directions by clicking here: Kitchen