Posts Tagged 'Dessert'

Mini Caramel Cups (Both versions)

Busy weekend for me with a friends birthday and Australia day coming up. This is a recipe I put together/modified last year, it’s a bit fiddly (the gluten free version is more so) to make but always a hit when served. Both the gluten free and regular recipe are below but the photo’s are from my latest batch of gluten free one’s. Feel free to sub my Potato and Rice flour mix for an off the shelf SF raising and plain gluten free flour. The gluten free version of the recipe below was assembled for a friend who’s also corn intolerant.

Ingredients (makes 24-26)

Base

Regular Gluten Free
85grams Butter 85grams Butter
50grams Self raising flour 60grams Rice flour
50grams Plain flour 70grams Potato flour
115grams Brown sugar 140grams Brown sugar
55grams Desiccated shredded coconut 1/2 teaspoon Bicarb Soda
1/8 teaspoon Guar gum (optional)
  1. Preheat Oven to 180C
  2. Melt Butter in large mixing bowl in microwave

  3. Add the Brown sugar to the butter and mix in then add the Coconut and mix in.
  4. Add both plain and self raising flour (or Rice and Potatoe Flour with guar gum mixed through) and mix in well (ensure no lumps). The mix will be dryish but should stick together.
  5. Loosely spoon the above mix into the 24 depressions in a Mini Muffin Tin (grease tin if not non-stick or silicon) each depression should be filled neatly to the top.
  6. Grab something with a flat end which is round and approximately 25 mm across (potatoe peeler end or wooden spoon) and push this into the middle of each of the mini muffin pan depressions, rock the object as you push down to help compact the sides. The mix should compact on the bottom and push into the sides firmly but the top edge will be ragged and untidy. Using your fingers level of the mixture with the top of the mini muffin pan (this is fiddly and time consuming) to make a neat edge. If you can see the bottom of the tin through the bottom of any cup add a little mix to the bottom and compact softly. Aim for a cup thats 1.5 to 2mm thick.
  7. Place the Cups into the Oven for approximately 5mins and watch them. They will expand and slowly fill the muffin depression. When you see this grab them out of the oven and push the sides and base back down using the wrong end of a butter knife or your wooden tool, so they are back into shape. Place back into the oven and watch again repeat the above if they deform, they will take approximatly 15-20mins to cook. Keep this up until the shells turn a golden brown (The gluten free ones don’t brown very much) then remove from oven and using your knife end or wooden tool push shells back into shape for the last time. Leave to cool for at least 20mins.
  8. Carefully turn the muffin pan upside down and bang (Wooden spoon) or pop/lift (if using a silicon tray) the shells out of the muffin pan and leave upside down on another tray to cool fully. As they cool the cups will harden. If your making the gluten free one’s do not bang or jar the shells they are a very fragile it’s best to make them in silicon bakeware and simply lift them out when they are cool or fill them with caramel and then lift them out.

In the below picture you can see the mixture has been compacted in and is ready to go in the oven, the object in the top left of the picture is what I use to compact the mixture into the muffin pan, a short piece of 25mm dowl.

Fresh out of the oven and finishing off their cooling

Filling (Same for both)

Regular/Gluten Free
30grams Butter
40gramsGolden syrup

(ensure it doesn’t use any nasty gluten thickeners if it does sub in 30grams brown sugar)

1 tablespoon Brown sugar
2 teaspoons Vanilla Essence
395g Sweetened Condensed Milk ( 1 Tin

I make my caramel in the microwave in a large rice cooker but you could use a microwave safe bowl with high sides. A word of warning caramel gets very hot (hotter than boiling water 150-200C) and can easily cause 2nd degree burns if you drop any on yourself while cooking it or spooning it into the cups. I have a nice 20 cent sized burn scar on my left hand where I got careless one day and some dripped on me. Don’t let anyone (or pet) lick the bowl until it’s well cooled.

  1. Place Butter into your microwave safe bowl

  2. Melt the butter in the container then add Golden Syrup/Vanilla Essence and Brown Sugar, Stir in well and then microwave on high for 30secs and re-stir, the Syrup should have gone more fluid. (My microwave is small and low powered 800 watt max so adjust times or power settings as needed)

  3. Add the can of sweetened condensed milk and mix in well.
  4. Warning with the following steps you must watch when microwaving and if you see the mix boiling over stop microwave immediately and stir the mixture. You’ll see it coming up the sides of the bowl.

  5. Microwave mix on high for 1 min remove and stir. Microwave mix on high for 1 min remove and stir. Microwave mix on high for 1 min remove and stir. Microwave mix on high for 1 min remove and stir.
  6. Microwave mix on high for 30secs remove and stir. Microwave mix on high for 30secs remove and stir. Microwave mix on high for 30secs remove and stir.
  7. After the above it should be nearly thick enough if not microwave for another min and stir repeat until it thickens. The caramel when at the right stage will be just a little runnier than whipped cream. When you stir the mix it will take 15-20 secs to settle back to a level surface. You can’t over thicken the caramel but if it’s to runny the caramel will make a mess when people eat them.
  8. Once your happy with the consistency of the caramel grab your tray with your 22-26 cups on it and flip the cups up the correct way.
  9. Using a large teaspoon/small desert spoon, spoon the caramel into the cups each cup will take 1-2 spoonfuls. I usually fill each cup to almost full then come back and top them up with any left over caramel. The caramel will hopefully end up with a peak in the middle just above the level of the cup wall.
  10. Leave the cups with caramel in them to cool fully. 3-4 hours in the fridge works best, but if your pushed for time 1 hour int he fridge works.

Below is a picture of my Caramel after it’s thickened, you can clearly see the stirring marks in the surface.

My cups filled with caramel and ready for the fridge, prior to them being capped with chocolate and/or coconut

Topping (Same for both)

Regular/Gluten Free
75grams Milk cooking/normal chocolate
75grams Dark cooking/normal chocolate
Desiccated Coconut to Sprinkle (optional)

For the gluten free ones you’ll have to locate gluten free chocolate (not to hard). I’ve topped with cooking chocolate and regular chocolate. If you use regular chocolate melt it more carefully as it burns easier and it’ll take longer to re-set.

  1. Melt the Dark or Milk chocolate. I do this in the microwave in a small bowl with about 30grams of the chocolate each time 30-40 secs on high is all that’s needed. It’s better to under melt the chocolate, stir and then do another 5 seconds than over melt and burn the chocolate.

  2. Using a Teaspoon spread the dark/milk chocolate over the top of one of the cups so the caramel is completely covered. Then sprinkle the top with desiccated coconut (if wanted). Move to the next cup and repeat Once you have done 12 with dark/milk chocolate repeat for the other 12 with milk/dark chocolate. Or if you prefer do all the cups with one type of chocolate
  3. put them back into the fridge until the chocolate has set. Once set the caramel cups can be eaten straight away, refrigerated and saved for later or frozen for a short time and used later on.

I need to make these quick

Okay sometimes you just don’t have the time to make the cups if this is the case grab a shallow rectangular tin approximately 25cmx15cmx3cm (line with baking paper for quick removal). Push the base into the bottom of the pan extending it a little up the sides and bake, then spread the caramel on top allow to cool for bit then spread the chocolate on top, leave to cool in fridge, lift it out of the tin and cut into squares.

Enjoy 🙂

Vanilla and Fruit Cheesecake

Wanted to work out a chilled Cheesecake recipe. Played around with the ingredient quantities so as to make 12 smaller muffin sized/single serve cheesecake portions rather than a  large single serve cheesecake.  Swapped in different biscuits for the base and adjusted the butter quantity to match. Added my favorite ingredient to the mix; vanilla,  everything tastes better with vanilla. Very happy with the outcome and it tastes nice as well. The below pictures are from my 2nd run through, I used raspberries on the first go through and strawberries with this one. I’m also working on a gluten friendly version.

Ingredients (makes 12-16 muffin sized cheesecakes)
Base
2 pkts Scotch Finger biscuits (500grams)
200 grams of butter melted

Cheesecake filling
250 grams Cream Cheese (Room Temp)
50 grams Caster Sugar
150 ml Cream
1 Teaspoon Vanilla Essence
30 ml boiling water
1.5 teaspoon Gelatin
80g fruit of your choice

Topping
80g Fruit (same as above)
30g Caster Sugar
1 Teaspoon Gelatin

Directions

1. Crush the biscuits up in a Food processor or by hand

2. Melt the butter and mix into the Crushed biscuit mix

3. Place a 1-2 tablespoons of the above mix into each muffin segment of the muffin pan (I used a silicon pan for easy removal). And squash the mix into the base of the pan and up around the sides, cover with plastic wrap and place in the fridge to set.

Chessecake casings in pan

4.  Put the Cream Cheese in a mixing bowl and using a mixer or a wooden spoon mix the cheese and sugar together well

5. In a small bowl mix the boiling water and Gelatin and allow to sit

6. Add the cream and vanilla essence to the  Cream Cheese and Sugar, mix well

7. Add the gelatin and water to the above Cheese/Cream/Sugar and mix in

8. Gently fold in the fruit of your choice into the above mix , make sure fruit chunks are no bigger than 2cm square (about blueberry size)

9. Spoon the mix into the base cups and place in the fridge to set:

10. Place some pieces of fruit to the  side to decorate

11. Blend remaining Fruit, Sugar and Gelatin until smooth

12. Place blended mix in microwave safe bowl and cook on high (mines a low powered microwave; 800watt) for 2mins and stir, 2mins and stir, 2mins and stir, 2mins and stir. Mix should be fairly thick, leave to cool.

13. While the above is cooling cut the fruit up if needed

14. Either decorate the top of the cheesecakes with the fruit and then spoon on the topping mix or spoon on the topping mix and put the fruit on last whichever you prefer. Place into fridge to finish setting (1-2 hours). Serve and enjoy. Don’t freeze the cheesecake, eat within about 3 days and keep in the fridge.

Hopefully I didn’t forget any steps 🙂


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