Uma Kaku's Recipes for Chocolate Fudge and Praline Soufflé

When I was about to become a blushing bride, I went through this stage of collecting recepies from everyone I knew. One person who really helped me was my Aunt. This blog has two of her recepies for my favorite sweet dishes!

Chocolate Fudge



Ingredients
Optional
1 cup Milk Powder
1 tsp Coffee Powder
¾ cup Sugar
½ cup Mixed Nuts
½ cup Cream/Butter
 
2 heaped tbsp Cocoa
 
¼ cup Water
 
A pinch of Salt
 
½ tsp Vanilla Essence
 


Method

  1. Sieve milk powder and cocoa together.
  2. Add sugar to water and heat on low till crystals dissolve.
  3. Add the milk powder and cocoa to the sugar syrup with a pinch of salt.
  4. Add cream/butter and vanilla essence. Add coffee powder if using.
  5. Keep stirring the mixture and when the chocolate starts collecting in the centre switch off heat.
  6. Add nuts and then pour into a greased dish to set.

Praline Soufflé

To make the praline -


Ingredients
1 cup sugar
2 tbsp chopped Cashew Nuts


Method

  1. Caramelize sugar in a heavy bottomed pan and add the nuts.
  2. Pour onto a cool, hard surface and let it set.
  3. After it cools, pound it into small pieces. Praline is ready for use.
To make the Souffle


Ingredients
Optional
1 cup Milk
1 tsp Coffee Powder
2 Eggs
Crushed Praline for garnish
4 tbsp Powdered Sugar
Pinch of Salt
1 heaped tbsp Gelatin
 
½ cup cream
 
4 tbsp Water
 
½ tsp Vanilla Essence
 


Method
  1. Boil the milk. Powder the sugar.
  2. Separate the yolk from the egg whites, and beat the yolks with half the sugar till it looks like custard. Add to the hot milk and stir well.
  3. Transfer the vessel into a double boiler and stir constantly till the spoon comes out coated. Then take off heat.
  4. Add the water to the gelatin granules and leave for 10 mins till the granules swell up.
  5. Once the custard is cool enough add the gelatin and mix well. Stir in the vanilla essence and coffee powder if using.
  6. Put into the freezer for 10 mins. Whip up the egg whites along with the remaining sugar till you get soft peaks.
  7. Take out the custard and whip as you add the cream to get a nice smooth mixture.
  8. Fold in the egg whites and some praline. Pour into serving dish and garnish with praline then put into the freezer to set.


 

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