Apple Custard Crisp

A delightful dessert which we enjoyed very much, Apple Custard Crisp. Recipe from Dorie Greenspan's book, Everyday Dorie, the current book we are cooking through, at Cook The Book Fridays. 

To make the streusel, mix flour, sugar, cinnamon, salt and butter together, and toss some vanilla to blend. Keep covered, refrigerated for at least an hour before using.

Cubed apples, tossed with some lemon zest and juice,  are placed on a baking or pie dish. Custard is made by mixing together cream, sugar, spice, egg, rum and vanilla, and pour over the cubed apples in the dish. Scatter the streusel over, bake in a preheated oven for 50 to 60 minutes, until the apples are tender and the streusel is brown. Mine took an extra 15 minutes until the streusel is brown. It was bubbling with the custard, looking very moist and smell so delicious, when I removed it from the oven, but there's almost no custard at all when it was at room temperature. It wasn't dry, it was rather moist, and the apples are tender, but I wish there was more custard. 

Served it with our favourite vanilla ice cream, a David Lebovitz recipe, Philadelphia-Style Vanilla Ice Cream, my go-to vanilla ice cream which I have been making for years. This apple crisp is so delightful served with  the ice cream, and I find that I am not missing the custard, as I thought I would!

This post is shared with
Cook the Book Fridays
Cookbook Countdown #47

Fig and Honey Pannacotta

I harvested a few ripe figs from my fig plant, and make this delicious cold dessert, Fig and Honey Pannacotta. 

The recipe uses sheets of gelatin but I have used gelatin granules instead. Honey may be substituted with sugar if you prefer. I have made this dessert a couple of times and find that most of the fig slices do not remain adhere to the side of the bowl, but that is OK, as the dessert still tastes yummy!

Refrigerate the pannacotta overnight, and the next day you will have a delightful cold creamy luscious dessert to enjoy after a dinner meal. Delicious with the light tasting honey, and refreshingly good with the sweet fig slices! Yummy! 

(my adaptation listed in blue)

Fig and Honey Pannacotta

(desserts by Michel Roux)

1-1/2 sheets leaf gelatin (2 tsps gelatin granules)

1-1/4 cups (300ml) heavy cream (1-1/2 cups)

scant 1 cup (200ml) milk

generous 1/4 cup (100gm) honey, or scant 1/2 cup (80gm) superfine sugar (I use orange blossom honey)

2 vanilla beans, split lengthwise (I use 1/4 tsp vanilla extract)

3 ripe fresh figs, sliced into fine circles

Soak the gelatin in cold water to cover for about 5 minutes. (If using gelatin granules : measure 2 tablespoons of warm water in a small microwavable bowl, scatter the gelatin granules over, and leave for a few minutes to soften. Microwave on high on 10 seconds spurts, stir, and repeat until the gelatin has fully dissolved). Heat the cream, milk, honey or sugar, and vanilla beans in a pan, stirring from time to time, until the mixture almost reaches a boil, then remove from the heat. Immediately drain the gelatin and squeeze out excess water, then add (the dissolved gelatin granules) to the creamy milk, stirring until completely melted.

Strain the mixture through a fine strainer or chinois into a bowl. Stand in a larger bowl filled with ice cubes and a little water to cool quickly, stirring from time to time, until it is nearly cold.

Meanwhile, arrange fig slices around the sides of 6-8 individual glass bowls or cups (measuring about 3-1/4 inches/8cm across the top), making sure they adhere; save 6-8 slices for decoration. Carefully pour in the pannacotta mixture, ensuring it covers the figs. Refrigerate until set, at least 2 hours, or overnight if preparing ahead.

Remove from the refrigerator about 10 minutes before serving. Top each pannacotta with a fig slice to serve.

kitchen flavour's notes :

2 teaspoons of gelatin granules gives a softer set, which we prefer. For a firmer set, add a little more of the granules.

I'm linking this post with Cookbook Countdown #35 

Yoghurt, Apricot and Pistachio Pots

Made this easy and delightful cool dessert to be enjoyed as an after dinner treat. Dried apricots are chopped and simmered in a small saucepan with a generous amount of orange juice and a little honey, until the apricots are soft and plump. Remove from heat and allow to cool. To serve, spoon some of the apricots and the juices into a glass cup or bowl, spoon over some Greek yoghurt, then drizzle with some runny honey, I've used orange blossom honey, and scatter chopped pistachios over. A healthy light dessert, can also be made for breakfast.

Instead of yoghurt, you can replace with ice cream, which would make a divine treat!

Yoghurt, Apricot and Pistachio Pots
(Easy Meals, Rachel Allen)
serves 4
250gm dried apricots, halved
200ml freshly squeezed orange juice
6 tsp runny honey
150ml natural Greek yoghurt
15gm shelled pistachios, roughly chopped

Place the apricots in a small saucepan with the orange juice and 2 teaspoons of the honey. Simmer for about 10 minutes or until soft and plump, then remove from the heat and allow to cool.
Divide the fruit and its juices between the glasses, then add the yoghurt, spooning it over the top of the fruit before drizzling each serving with 1 teaspoon of honey and scattering over the chopped pistachios.

I'm linking this post with Cookbook Countdown #30 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Kaffir Lime Leaf Posset with Fresh Papaya

It is Potluck Week at I Heart Cooking Clubs (IHCC). I've made a lovely dessert from Yotam Ottolenghi/Helen Goh's cookbook Sweet. It's a nice rich sweet dessert made with heavy cream. What I like about this dessert is, it is infused with the fragrance of tropical flavours ; kaffir lime leaves, limes zest, lime juice and fresh papaya, all of which are easily available over here, anytime of the year.

Fresh Kaffir lime leaves, from my garden pot. The aroma of the leaves is like no other!

Heavy cream is heated with shredded kaffir lime leaves and shreds of lime zest, then left to infuse for half an hour. Add sugar with a pinch of salt to the cream and heat until the cream bubbles and rises. I did reduce the sugar to only 4 tablespoons (about 50 gm). The original amount for the sugar is 140gm which I've guessed would be too sweet for us, that was why I started with only 4 tablespoons, and after tasting the mixture when the sugar has fully dissolved, I found that the balance is not needed, 4 tablespoons is just perfect! Strain the mixture into a heatproof measuring jug, stir in one tablespoon of lime juice, the cream will thicken, then pour into ramekins or bowls. Refrigerate for at least 6 hours or overnight. Right before serving, place slices of papaya on top, sprinkle with some finely grated lemon zest, with a teaspoon of lime juice in each bowl.

This posset makes a lovely after dinner dessert. It has the lovely fragrance from the kaffir lime leaves. And with the added lime zest and juice, helps cut the richness of the cream. Not too sweet, just right! We've enjoyed this dessert very much!

This lovely dessert recipe is from Sweet, a cookbook by Yotam Ottolenghi and Helen Goh, or you can get the recipe at this link. The only changes I've made is to reduce the sugar to 4 tbsps (about 50gm).

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

February 2018 Potluck

and

I'm linking this post with Cookbook Countdown #27 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Blueberry-Vanilla Panna Cotta

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

To link to Cookbook Countdown #10, click here
To link to Cookbook Countdown Specials : BAKE, click here

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My selected cookbook for this month, 

Williams-Sonoma, Cooking From The Farmers' Market 

by Jodi Liano & Tasha DeSerio

The last recipe I've made for this month from the cookbook, Cooking From The Farmers' Market. A cold dessert, Blueberry-Vanilla Panna Cotta.

Simple and easy, pretty quick to make. Of course, those blueberries are not from the farmers' market, they are imported. Unfortunately blueberries are not grown over here. Wish they were!

I've used frozen blueberries.

I've made the panna cotta in the evening and left to chill overnight in the refrigerator.

We enjoy it the next evening. Makes a lovely after dinner dessert.  Next time I will try with our local tropical fruits!

Blueberry-Vanilla Panna Cotta
(adapted from Williams-Sonoma : Cooking From The Farmers' Market)
makes 4 servings
2-1/2 tsp (1 package) unflavoured gelatin
1/4 cup (2 fl oz/60 ml) whole milk
2 cups (16 fl oz/500 ml) heavy (double) cream
1/4 cup (2 oz/60gm) sugar
1 vanilla bean
1 tsp pure vanilla extract
2 cups (8 oz/250gm) blueberries, plus extra for garnish

In a bowl, sprinkle the gelatin over the milk. Let stand for about 2 minutes. In a saucepan over medium heat, stir together the cream and sugar. Using a small knife, split the vanilla bean in half lengthwise. Scrape the seeds into the cream and add the pod. Heat, stirring, until small bubbles appear around the edges of the pan. Let cool briefly.

Remove the vanilla bean. Slowly add the warm cream to the gelatin mixture, stirring constantly until dissolved. Stir in the vanilla extract and 2 cups blueberries and then pour into four 3/4-cup (6-fl oz/180 ml) ramekins, dividing evenly. Cover and refrigerate for 4 hours or up to overnight.

Run a thin knife around the inside of each ramekin, and invert onto a dessert plate. Garnish with blueberries and serve right away.

Grab a  cookbook and join us!

I'm linking this post with Cookbook Countdown #10 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Butterscotch Custards

Made a sweet and creamy custard dessert, with butterscotch flavour and added whisky. The whisky is optional, and of course, I could not let it be without! I've used bourbon.

This dessert is really pretty easy and simple to make. First of all, you would need to make the butterscotch by melting the butter over low heat and adding in the brown sugar, cook until the sugar starts to bubble, then the cream is added in. Stir until the mixture is smooth and slightly thickened, then pour in the milk. Stirring constantly, slowly pour in the lightly beaten egg yolks. Add in the vanilla extract, whisky and salt. Pour the custard mixture through a fine-mesh strainer into a pitcher.

Divide the mixture evenly among the custard cups, place in a baking tray, and fill the tray with hot water to reach halfway up the sides of the custard cups. Bake for 25-30 minutes, until the custard is set and will still jiggle slightly when the cups are lightly shaken. Let the custard cool slightly, remove the cups from the water bath, let cool on wire rack for about 20 minutes. Cover the top of each custard by pressing a piece of plastic directly on top of the custard to prevent a skin from forming. Chill the custards for a minimum of 4 hours or overnight. 

I chilled the custard overnight.

These custards are supposed to be served with dollops of whipped cream over the top. But I have served it plain!

Delightful custards. It is a little on the sweet side, but very creamy and smooth. I like the butterscotch flavour with a hint of the whisky. Very, very, nice!


Butterscotch Custards
(adapted from "Home Baked Comfort" by Kim Laidlaw)
Makes 6 custards
3 tbsp unsalted butter
3/4 cup (6oz/185gm) lightly packed dark brown sugar
1-1/2 cups (12fl oz/375ml) heavy cream
3/4 cup (6 fl oz/180ml) whole milk
5 large egg yolks, lightly beaten
1 tsp pure vanilla extract
1 tbsp whisky, preferably a sweet Scotch (optional)
1/4 tsp kosher salt
Whipped Cream for serving

Position a rack in the middle of the oven and preheat to 300F (150C). Have ready six 1/2-cup (4 fl oz/125ml) custard cups or ramekins and a shallow baking pan large enough to hold all the cups.

In a medium saucepan, melt the butter over medium-low heat. Add the brown sugar and, using a heatproof rubber spatula, stir to combine with the butter and cook until the sugar starts bubbling like molten lava, about 3 minutes. Stir in the cream, and let it bubble away, stirring with a big whisk until the mixture is smooth and slightly thickened, about 5 minutes. Stir in the milk.

Whisking constantly, slowly pour the egg yolks into the hot cream mixture. Stir in the vanilla, whisky, if using, and salt. Pour the custard through a fine-mesh sieve into a pitcher.

Divide the custard evenly among the custard cups. Place the cups in the baking pan and carefully pour hot water into the pan to reach halfway up the sides of the cups (I add the water once I place the pan on the oven rack). Bake until the custards are set but still jiggle slightly when shaken, 25-30 minutes.

Carefully transfer the baking pan to a wire rack and let the custards cool slightly, then carefully lift the cups out of the water bath. Let the custards cool on the wire rack for 20 minutes. Cover with plastic wrap pressed directly onto the surface of the custards to prevent a skin from forming. Refrigerate until the custards are well chilled, about 4 hours or up to overnight.

Serve cold with dollops of whipped cream.

Cookbook Countdown #5 : Bananas In Coconut Milk

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

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Cookbook Countdown #5 : Recipe No. 4 - Bananas In Coconut Milk

from my selected cookbook for this month, Wild, Wild East by Bobby Chinn

I have seen this dessert on the menu of one Vietnamese restaurant a few weeks ago, but unfortunately they do not serve this dessert on that day. Found the recipe in Wild, Wild, West and gave it a go. This is similar to our local Bubur Cha-Cha which uses taro and sweet potatoes. I have not tried with bananas before, which is indeed a very nice change.

When using bananas, be sure to slice them thick, as they gets soft and mushy rather quickly during the simmering. I have used more coconut milk and water. This dessert is served with some garnishing which I have omitted. I was lazy to toast the sesame seeds and we do not like peanuts. Did not have shredded coconut either. So we had it plain as it is, which is quite delicious!

This dessert may be served either warm or cold with crushed ice. We prefer it warm. And when it is at room temperature, it sets a little thicker. A tablespoon or two of hot water may be stirred into the bowl before serving.  Very nice dessert, a good one to enjoy with the family on weekends.



Bananas In Coconut Milk
(adapted from "Wild, Wild East" by Bobby Chinn)
Serves 6
8 tbsp very small tapioca pearls
1 cup (240ml) coconut milk (I use 2 cups)
1-1/4 cups (225gm) sugar (or to taste)
4 large bananas
crushed ice to serve (optional)
4 tbsp toasted sesame seeds
4 tbsp toasted chopped peanuts
4 tbsp shredded coconut
a pinch of salt (my addition)

Place the tapioca pearls in a bowl and cover with warm water. Soak for about 20 minutes until they are slightly translucent. Drain under cold running water and reserve.

In a pot over medium heat, combine the coconut milk, sugar, and 1 cup (240ml) water (I use 1-1/2 cups water). Bring to a simmer, but do not allow it to boil. Simmer for another 10 minutes.

Peel the bananas and cut them into 2-in (5-cm) chunks. Add to the coconut mixture with the tapioca pearls. Simmer the mixture for another 10 minutes or until the tapioca pearls are perfectly cooked. Remove from the heat.

Serve hot in individual bowls, or chill and serve in a glass with crushed ice. Garnish with toasted sesame seeds, chopped peanuts, and shredded coconut.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Hot Chocolate Panna Cotta

It's Tuesdays With Dorie (TWD) week, and I've made Hot Chocolate Panna Cotta, one out of two recipes scheduled for this month. I've missed on the first one as I was busy preparing for  Chinese New Year a couple of weeks ago. Looks like that one will have to go for one of these Rewind Weeks. For this Panna Cotta, Dorie has suggested some flavours that can be created using the chocolate base, but I've decided to make them as it is.

This panna cotta is pretty straightforward and very simple to make, does not takes up much time at all. It takes longer for the panna cotta to set than to make them!

I've made the Panna Cotta in little ramekins cups, and left them to set in the refrigerator overnight. The ingredients are mostly what you probably have in your pantry ; cocoa powder, bittersweet chocolate, sugar, gelatin, heavy cream and milk.

These are very yummy! Chocolaty, not too sweet, rich with melt-in-the-mouth smooth velvety texture. Love it! 

Do check out the other posts at TWD.

p/s : I have been having problems on leaving my comments at wordpress blogs. Unable to link my post at TWD site! Maybe my comments went into your spam folders. I would appreciate if you could check your spam folder, you might just find me there!

Oranges In Rosemary Honey With Toasted Hazelnuts

"Think Orange", the theme for this week at I Heart Cooking Clubs (IHCC). This is my second post for the theme, the first is a savoury dish, Salmon with Sweet and Spicy Rub from my previous post. This time I've made a lovely refreshing dessert using oranges.

Pretty easy dessert to prepare. Toast the hazelnuts and chop them up coarsely, put aside until serving time. Honey is heated with some lemon juice, of which I've used lime juice, and rosemary sprigs from the garden pot. Remove from heat and let the rosemary sprig steep in the honey-lime mixture for 10 minutes or up to 1 hour. I've left it for one hour. Remove the rosemary sprig. Smells good, with the light fragrance of the rosemary! At this point, I've refrigerated the honey-lime mixture overnight to chill. 

Just before serving, slice the oranges (preferably cold from the fridge) as directed in the recipe. Arrange some slices on a plate, drizzle with the honey-lime mixture, top with some of the hazelnuts and garnish with a rosemary sprig.  

This is a lovely dessert. Perfect to serve after a dinner meal, I like it cold from the fridge. It looks really pretty when served, would surely bring some "oohs... "! Sweetness from both the honey and the oranges with the light citrusy taste of the limes, fragrance from the rosemary and crunch from the hazelnuts, simply delightful! If you think oranges are boring, which I don't as I love oranges, try serving them this way. If you do not like hazelnuts, you could use toasted almonds, pecans, walnuts, or simply omit the nuts, or you could use some plump juicy golden raisins instead. These can be prepared and keep refrigerated, topping with the chopped nuts just before serving. Easy, simple and nice!

Oranges In Rosemary Honey With Toasted Hazelnuts
(adapted from "So Easy", Ellie Krieger)
Makes 4 servings
3 tablespoons hazelnuts
1/4 cup honey
4 teaspoons fresh lemon juice
1 sprig fresh rosemary, plus more sprigs for garnish
4 navel oranges

Place the hazelnuts in a dry skillet and toast over medium-high heat, stirring frequently, until fragrant and light brown, about 3 minutes. Allow to cool, then roughly chop.

Place the honey, lemon juice and 1 rosemary sprig in a small saucepan and bring to a boil. Remove from the heat and let the rosemary steep for 10 minutes, or up to 1 hour, then remove the rosemary sprig.

Slice off the tops and bottoms of the oranges, then slice down the sides of the oranges, removing the skin and the white pith. Slice each orange into 4 or 5 rings and place in a bowl or on a serving plate. Stir the juice that accumulated from cutting the oranges into the honey-lemon mixture.

To serve, drizzle the orange slices with the honey-lemon mixture. Top with the hazelnuts and garnish with additional rosemary sprigs.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

"Think Orange"

and 

Cook-Your-Books #27 @ kitchen flavours

Chocolate Pots de Creme : Bake-Along #87

It's time for our Bake-Along #87, and this week's recipe is selected by me! I have been meaning to make Chocolate Pots de Creme for the longest time!  I'm baking this chocolaty dessert with Lena and Zoe, and everyone is invited to join us.

A simple straightforward dessert, baked "bain-marie" style, in a water bath. Very easy to make, simply combine the cream, milk, chocolate, espresso powder and cook over a low heat, taking care not to let it boil, until the chocolate has melted and the liquid is hot. In a medium bowl, whisk the egg yolk and sugar until blended, and while still whisking, pour the hot chocolate mixture gradually into the egg yolk mixture. Whisk to evenly combine and pour this mixture into a large measuring cup over a sieve. Skim off any foam or bubbles. 

Pour into ramekin moulds, place them in a roasting pan, fill the pan with hot water until halfway up the sides of the ramekin, cover the pan with foil, and carefully place the roasting pan in a preheated oven at 150C. Bake until set, about 50-60 minutes. Remove pan from oven, remove the foil and leave the ramekins in the water until cool enough to handle. Cover and refrigerate the ramekins until well chilled.

I chilled the Chocolate Pots de Creme overnight and we had it the next day.

The kids can't wait...well, it's chocolate, their favourite! (And I like my new ramekin moulds...I love ramekin moulds!)

 Yummilicious! Creamy, smooth, and so chocolaty! Not too sweet, which is a plus for me! 

It is quite rich and delicious! 

And so gloriously luscious!

(They rhyme!! ) 

Chocolate Pots de Creme
(adapted from "The Williams-Sonoma Baking Book")
makes 6 servings
1-1/3 cups (11fl oz/340ml) heavy (double) cream
1-1/3 cups (11fl oz/340ml) whole mill
6 oz (185gm) bittersweet chocolate, finely chopped
1 tbsp instant espresso powder or instant coffee powder
6 large egg yolks
1/4 cup (1-3/4 oz/50gm) sugar

Preheat the oven to 300F (150C). Have ready six 3/4-cup (6fl oz/180ml) ramekins and a shallow roasting pan.

In a saucepan over medium-low heat, combine the cream, milk, chopped chocolate, and espresso powder and cook, whisking frequently, until the chocolate is melted and the liquid is hot. Do not let boil. Remove from the heat.

In a bowl, whisk together the egg yolk and sugar until well blended. While whisking constantly, gradually pour the hot chocolate mixture into the yolk mixture. Pour the custard through a sieve placed over a 4-cup (32fl oz/1-liter) glass measuring pitcher. Using a large spoon, skim off any foam and bubbles from the top.

Divide the custard evenly among the ramekins. Place the ramekins in the roasting pan and pour very hot tap water into the pan to come halfway up the sides of the cups. Cover the pan with aluminium foil.

Bake the custards until they are set but the centers still jiggle slightly when a cup is gently shaken, 55-60 minutes. Remove the pan from the oven and leave the ramekins in the water until cool enough to handle. Cover and refrigerate until well chilled, at least 2 hours or up to overnight. Serve chilled.

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Do stop by Lena of Frozen Wings and Zoe of Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

Bake-Along is taking a break in October and we will be back on 17th November with our baking theme : "Theme - Galette". You may bake any galette recipe and link your post to our linky which will open from 17th to 28th November. Everyone is welcome to join us! Only current post please.

A friendly reminder when linking to our linky :

1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (Joyce, Lena or Zoe)

2. Please link only new and current post, PLEASE FOLLOW THE BAKE OR THEME provided by us. Unrelated post will be deleted.

3. Feel free to display our Bake-Along badge in your post.

An InLinkz Link-up

Vanilla-Mango Panna Cotta : TWD

Over at Tuesdays With Dorie (TWD), our assignment for this week is Vanilla-Mango Panna Cotta, a refreshing and cooling dessert, and in our hot humid weather, this dessert is most welcome anytime of the day! We are baking from Dorie's latest cookbook, "Baking Chez Moi". Though for this week, there's no need to turn on the oven! 

An easy dessert to make, the bottom is a layer of delightful mango puree, where fresh mangoes are pureed in the food processor, with some honey (I've used about 1 tablespoon honey, or may use sugar if preferred) to taste, with some lime juice. Just like Dorie, I like mine a little tart, so I've used the juice of two limes. Divide the puree among glasses or bowls, and keep them in the freezer for about 30 minutes, just so until they are firm, as you would want the puree to stay in place when the hot panna cotta mixture is poured over.

The panna cotta layer is made by mixing cream, sugar, milk and the seeds of a vanilla bean along with the bean, in a saucepan and bring to a boil. Remove from heat and let steep for 20 minutes, while you prepare the gelatin by liquefy it in the microwave with some water. Return the mixture to a boil remove the bean, and pour over the gelatin, stir until the gelatin has completely dissolve. Let mixture cool slightly, about 20 minutes, then divide the mixture between the glasses with the mango puree. Refrigerate at least two hours until chilled before serving.

I've used Calamansi Limes from the garden pot. They were very juicy!

I chilled the panna cotta for about 6 hours. I like how the panna cotta layer is scattered with the vanilla seeds. It has set rather nicely, and everyone is just so impatient to dig in!

This is very yummy. The slightly tart mango puree with the creamy smooth panna cotta are so good together. A perfect cold dessert to enjoy with the family. I would love to try this with our other local fruits; like pineapple, dragon fruits, melons! Yums!

I'm linking this post with Tuesdays With Dorie (TWD).

and

Cook-Your-Books #25 @ kitchen flavours

Skillet Apple Charlotte

"Out of France", the theme for this week at I Heart Cooking Clubs (IHCC). We are heading out of France with Jacques Pepin to explore other delicious cuisines from other countries. I'm making Jacques Pepin take on Apple Charlotte, a dessert which dates back to 15th-century England, where this dessert was named after Queen Charlotte, wife of King George III. (And now there's a Princess Charlotte and Prince George, real cuties!).  (Note : an update : hi-lighted by Mae Travels in the comment below that King George III was born in 1738, so the 15-th century info is inaccurate! Sorry about that, I got that info from food.com when I googled for Apple Charlotte! Thank you Mae!)

Originally this apple dish consisted of lining a ring mould with bread and filled with apples, with the dish being served hot. Jacques Pepin version is to use a skillet to cook the apples over a hot stove until caramelized, and top with bread slices, baked in the oven until brown.

Skillet Apple Charlotte, with yummy caramelized apple wedges.

Firstly, apples (I've used Fuji), are peeled, cored and cut into wedges, arrange them in a non-stick skillet or ovenproof pan. Some butter, maple syrup and honey are added in. I have used all honey as I do not have any maple syrup. Bring it to a boil over high heat, turn down heat to low, cover and cook for about 5 minutes until apples are just tender. Uncover and cook over high heat for 4 to 5 minutes, or until the liquid is completely gone, then continue to cook for another 2 minutes until the apples are caramelized. But by the time the apples are caramelized, there's still some liquid in the pan, and fearing that the already caramelized apples will get bitter if I continue to cook it longer, I have poured off the liquid into a small bowl, reserving it to be used later, if I need to. 

Four slices of white bread are trimmed off the crust, trim on one side of each slice to a rounded shape, so that they form a rough disc when arranged on top of the apples in the skillet. Butter one side of the bread slices, and place the buttered side up on the apple wedges. Sprinkle some sugar (I've used about 2 teaspoons) over the bread slices. Bake in the preheated oven at 400 degrees for 15 minutes until the bread is browned. I have used a non-stick ovenproof saucepan which can withstand the maximum temperature of 180C, so I have baked the Apple Charlotte at 180C for 15 minutes on the middle rack, and move it up to the upper rack for another 10 minutes until the bread is brown and crispy.

When the Skillet Apple Charlotte is done, I left it to cool just a little (about 3 minutes) in the saucepan, then I unmould it onto a plate. Spread some apricot preserves over the apples. I have used my homemade orange jelly instead and have mixed it with the reserved liquid which I retain from the apples earlier on. The saucepan is still very hot, so I poured back the reserved liquid into the pan, add about 4 tablespoons of orange jelly, stir to combine. There's no need to heat the saucepan, as it still has the heat from the oven. Be careful when handling the hot saucepan! (Ouch!!). Pour this mixture over the apples, sliced into four servings and serve immediately.

This is so yummy! The bread is very crispy and the caramelized apples are tender and delightful. At first I thought that it would be sweet, with the honey and the sprinkling of sugar over the bread slices. But it blends out really well, without being overly sweet, just right, even with the orange jelly. I'll be making this again! A delicious way of using up the balance of one and a half jars of my homemade orange jelly lying in the fridge.

I made this in the afternoon for tea-time for both my daughter and me. We were both really hungry as we had eaten a late breakfast and have skipped lunch. My initial plan is to eat this with my homemade creme fraiche, but I have completely forgotten about it. Daughter had two slices, and I had one, only because I'm keeping the other slice for my son. When he came back from school a little while later, he ate it with a scoop of my homemade caramel ice cream! Now, why didn't I think of that!  

Skillet Apple Charlotte
(adapted from "More Fast Food My Way", Jacques Pepin)
(4 servings)
3 Granny Smith apples (about 1-1/2 pounds total) (I use 2 medium Fuji apples)
3 tablespoons unsalted butter
2 tablespoons maple syrup
1 tablespoons honey
4 slices white bread
1 teaspoon sugar (I've used 2 teaspoons)
3 tablespoons apricot preserves
about 1/2 cup sour cream or Greek yoghurt (optional)

Preheat the oven to 400 degrees. Peel, core, and cut each apple into 6 wedges. Put the wedges in a small (7 to 8-inch) nonstick skillet and add 2 tablespoons of the butter, the maple syrup, and the honey. Bring to a boil over high heat. Cover, reduce the heat to low, and cook for about 5 minutes, or until the apples are just tender. Uncover and cook over high heat for 4 to 5 minutes, or until the liquid is completely gone, then continue cooking for another 2 minutes or so to glaze and caramelize the apples. 

Trim the crusts from the bread slices and arrange them touching, in a square on a cutting board. Trim the corners to create a rough disk that will fit into the skillet and cover the apples. Butter the bread on one side with the remaining 1 tablespoon butter and arrange the slices buttered side up on top of the apples. Sprinkle on the sugar and place the pan in the oven. Bake for about 15 minutes, or until the bread is nicely browned on top.

At serving time, if necessary, reheat the dessert on top of the stove to help loosen the apples and unmold the charlotte onto a serving platter. If the apricot preserves are firm, heat them for 30 seconds in a microwave oven to soften. Pour and spread them on top of the apples. Serve the dessert in wedges as is or with a couple of tablespoons of sour cream or Greek yoghurt, if you like.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week 

"Out Of France"

and

Cook-Your-Books #24 @ kitchen flavours

Coconut Tapioca

This week at Tuesdays With Dorie (TWD), we are making a sweet dessert, Coconut Tapioca pudding which uses large pearl tapioca. I got to admit, I was really surprised to find a tapioca pudding dessert among Dorie's French recipes, as tapioca is usually used in Asian desserts. Tapioca desserts are quite common in Malaysia. I have however never tried making tapioca pudding using the combination of coconut milk and milk, so I was looking forward to try this.

I made this dessert twice. Large pearl tapioca is first soaked in cold water and keep overnight in the fridge. The next day, drain the pearls and put in a small pot with coconut milk, milk and sugar. Some of the pearls have broken up, while some remained whole. Stir over low heat till the sugar melts and continue stirring until the tapioca is translucent and the mixture thickens. It takes about 10 to 15 minutes. Stir in vanilla extract and scoop into serving bowls. The first time I made this, the texture is rather thick, though it tasted really delicious! It has the consistency of a very thick custard. My son was asking for it again a couple of days later, and the second time I made it, I added a pinch of salt and a little extra milk so that it is not as thick as the first time I made it. 

Once the consistency is to your liking, scoop into serving bowls. Do take note that upon cooling and refrigeration, the texture will get a little thicker. These pudding can either be served warm, at room temperature or chilled.

The pudding is very creamy and silky, from both the coconut milk and milk, the soft chewiness of the translucent tapioca pearls is the star here, and with the right amount of sweetness. The vanilla extract really adds a lovely fragrance. This is one delicious dessert! While the family love having it chilled, I prefer having it at room temperature. Either way, this is yummy!

Do visit Tuesdays With Dorie (TWD), to see the other ladies' take on this yummy dessert.

and I'm linking this post with :

Cook-Your-Books #22 @ kitchen flavours