Coffee Ice Cream Tartlettes

Ingredients
2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
2 tablespoons instant coffee granules
6 egg yolks
Chocolate curls, for garnish
Directions


Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls.

Chocolate KIT KAT ‘n Cream Ice Cream

Ingredients

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
 

600ml whipping cream, UHT

 

200 g dark chocolate, melted

 

4 bars KIT KAT® CHUNKY, chopped

Preparation

 Using an electric beater, beat NESTLÉ Sweetened Condensed Milk

and cream together for 5 minutes, until thick. Gradually beat in

 cooled melted chocolate. Fold in chopped NESTLÉ® Sweetened

Condensed Milk

 

Turn mixture into an 8 cup capacity container. Cover and freeze

several hours, or preferably overnight, until firm. Remove from

freezer 5 minutes before serving to soften slightly, to make the ice

cream easier to scoop.

Lemon Cupcake

2½ cups butter or 600 g

1 cup sugar or 240 g

 

20 g lemon zest, zest of 3 lemons 

10eggs

1 tin

2/3 can

4½ cups plain flour or 600 g 

4teaspoons baking powder

For the frosty topping

3 egg whites

 

5 g lemon zest, zest of half a lemon

1/3 cup sugar or 80 g

100 g butter, softened

1/3 can

NESTLÉ® Cream or 60 g

½ teaspoon yellow coloring

Using a mixer with paddle, combine the butter, sugar and lemon

zest and whip for 10 minutes until creamy. Gradually add the eggs,

NESTLÉ® Sweetened Condensed Milk and NESTLÉ Cream to the

mixture, stirring constantly.

Sift the flour and baking powder and mix them gently with the

mixture using a spatula. Put the mixture in a piping bag with a plain

 nozzle and fill the paper cups to ¾ each

Preheat the oven at 200 ºC and bake for 15-20 minutes until it gets

a light brown color on top

To prepare the frosty topping, whip the egg whites, lemon zest and

sugar using bain-marie until warm.

In a mixer with whisk, add the butter to the mixture and whip until

cool and fluffy, and then add the NESTLÉ® Cream and yellow

coloring and mix using a spatula

Decorate the cupcakes with the frosty topping and serve

NESTLÉ® Cream or 110 gNESTLÉ® Sweetened Condensed Milk or 397 g

Cake Balls

Ingredients
1boxGerman chocolate cake

1tubchocolate frosting

 2bagswhite chocolate chips; melted, for dipping, to cover the cake

 balls

Milk chocolate; melted, for drizzle

Preparation

Bake cake in 9- by 13-inch pan according to directions on box.

Once cake has baked and cooled, crumble entire cake into a large

 bowl. Add 2/3 of the frosting, and mix the cake and frosting with

 your hands. Roll into balls a little smaller than a golf ball. Lay on

 ****** sheet lined with wax paper, and freeze for at least 2 hours.

Once cake balls are frozen, dip in melted white chocolate and

 return to ****** sheet. Then drizzle the melted milk chocolate

over the cake balls for a decorative touch

Paella Recipe

Emilio invited me into his kitchen and took me through the process step by step and I can honestly say that restaurant paella is never as good as this homemade version. It is extremely flexible in terms of ingredients and cooking times so no need to get stressed, in fact a lot of the work can be done in advance.

Paella ingredients:

For 6 - 8 people

1-2 large onions

1 head of garlic

2 large peppers (I use a green one & a red one)

Plenty olive oil (not extra virgin)

1 chicken stock cube (use a fish one if you prefer)

1 chicken chopped up into small pieces (could use chicken breasts)

250g small prawns

250g baby clams or clams

250g calamares in rings

Mussels - 1 or 2 per person

Large prawns - 1 or 2 per person

Food colouring

Rice (short or long grain)

1 bag of frozen peas

Tin of pickled red peppers

Lemons

You'll need a paella pan and three large saucepans for the preparation.

Mediterranean Diet

Get some healthy recipes based on the classic Mediterranean diet. America's Most Wanted Recipes

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Preparation:

Your purist Spanish chef will cook the dish from start to finish in a paella dish. I found that this caused a lot of spitting of hot ingredients considering the large open area of such a pan so I begin by cheating!

1) Take a large, deep saucepan and cover the bottom with the olive oil ... no worries about quantity as you can't go wrong. Add the chopped chicken and stir until you hear that the frying has started. Now throw in the chopped onion, pepper and garlic and fry away gently until everything is cooked. Lots of juices come out of the chicken during this stage leaving you with a pan full of delicious contents and a great smelling kitchen. Put this pan aside now as you won't need it until we get to using the paella pan in the final stage.

2) This is the messy part of the preparation which you can begin while your pot of chicken is cooking away. You'll need to take the heads and shells off all the small prawns and keep all the heads and shells. Put the peeled prawns to one side along with the calamari rings which should be halved. Also wash the mussels and clams. 

The next stage is crucial ....

3) You MUST work with the correct quantity of liquid in this recipe. Whereas everything else is quite flexible this isn't. I work on the basis of half a mug of rice per person so if we're cooking for 8 people that's 4 mugs of rice. Emilio taught me to use double the quantity of water to rice "plus a bit" which I've taken to be 9 mugs of water when cooking for these 8 people.

You're only cooking for 4 people? Okay, so that's 2 mugs of rice which requires 4 mugs of water "plus a bit" so up to 5 mugs of water.

Now add this water to another deep saucepan and throw in the mussels and clams. Bring them to the boil and continue until all the shells are open (discard any that don't open) then sieve the water into another large saucepan. Set the mussels and clams aside as we won't need them until the final stage.

4) Now in the water which you've just boiled the shellfish add the heads and shells from the small prawns. Once they're boiling add some yellow food colouring (saffron is of course the choice of the purist here but it doesn't create that fabulous paella colour and it's expensive). Also add the chicken stock cube. A fish stock cube is an alternative but I use chicken to tone down the fish flavour slightly. The rice will take its salt from this stock cube.

After a few minutes of gentle boiling the water will have taken on the flavour of the prawn heads and shells and will have turned into a deep yellow colour. Turn off the heat and use a colander to sieve out the shells which can now be disposed of leaving you with a pan of delicious stock.

5) Now we can move outside and cook in the paella pan. In Spain we have burners that connect to a gas bottle and the paella pan sits on this burner. Alternatively you can place your paella pan on the gas rings of your cooker though you must try to make the heat supply equal on all parts of the pan.

Heat up the paella pan and add the contents of the saucepan containing the chicken, onions, peppers and garlic as well as the clams or baby clams. Once these start sizzling throw in the rice (remember.. 4 mugs for 8 people and 2 mugs for 4 people). Stir the rice into the juices and don't worry if some bits stick as this becomes the favourite part of the paella in its home region of Valencia where the burnt bit is known as 'socorrat'. Also add the peeled prawns and calamares at this stage.

Immediately pour in the yellow fish stock, stir and allow to boil very gently. Don't worry if all the stock doesn't go in immediately, just let some cook off and add it later. Now you throw in the frozen peas and place the mussels, large prawns and strips of red peppers carefully to make the dish look as attractive as possible. This is where the guests start complementing the chef!

6) Allow the paella to cook gently for around 20 minutes, turning the pan occasionally to make sure that all parts of it are cooking equally. Towards the end I like to put a newspaper over the pan which ensures that the rice on top cooks properly (keep the ink off the rice!). Once most of the liquid has been soaked up by the rice your masterpiece is finished. Just place a few halves of lemon on top and place the whole paella pan in front of your very impressed guests.

Traditional English trifle

Rick Stein shows that making your own madeira cake and custard 

for traditional trifle is actually really easy.

Ingredients For the madeira cake

85g/3oz butter, at room temperature

85g/3oz caster sugar

2 medium eggs

125g/4½ oz self-raising flour

3 tbsp full-cream milk

½ lemon, finely grated zest only For the topping

330ml/10 fl oz full cream milk

750ml/1¼ pints double cream

6 large egg yolks

1 rounded tbsp cornflour

4 tbsp caster sugar

4 tbsp good-quality raspberry jam

6 tbsp Oloroso (sweet) sherry

Preparation method

Preheat the oven to 180C/350F/Gas 4. Grease a 450g/1 lb loaf tin, 

line the base with greaseproof paper and grease the paper.

Cream the butter and sugar together in a bowl until pale and fluffy. 

Beat in the eggs one at a time, beating the mixture well between 

each one and adding a tablespoon of the flour with the last egg to 

prevent the mixture curdling.

Technique: Creaming butter by hand

Sift over the flour and gently fold it in, with enough milk to give a 

mixture that falls reluctantly from the spoon. Fold in the lemon zest.

Technique: Zesting citrus fruit

Spoon the mixture into the prepared tin, level the top and bake for 

30-45 minutes until a skewer inserted in the centre comes out clean.

Cool in the tin for ten minutes then turn out on to a wire rack and 

leave to cool completely. The cake can be made up to four days in 

advance and kept tightly wrapped in clingfilm.

For the custard, bring the milk and 300ml/10fl oz of the cream to the 

boil in a non-stick pan. Beat the egg yolks, cornflour and sugar 

together in a bowl, then gradually whisk in the hot milk and cream.

Return the mixture to the pan and cook over a low heat, stirring 

constantly, for about ten minutes, until the mixture has thickened 

enough to coat the back of a spoon. Take care not to let it boil as it 

will curdle.

Transfer the custard to a bowl and leave to cool.

Cut the madeira cake into slices one centimetre (half an inch) thick 

and arrange a single layer over the base of the bowl. Spread the 

layer with two tablespoons of raspberry jam and lay another layer of 

cake on top (you might not need to use all the cake).

Spread the second layer with another two tablespoons of raspberry 

jam and sprinkle over the sherry.

Pour the custard over the cake, cover with cling film and chill for at 

least three hours.

Whip the remaining cream into soft peaks. Uncover the trifle, spoon 

over the cream and return it to the fridge until you are ready to 

serve.

Cakes to Try Now

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: 10, small pieces

:Ingredients

***Cake***

   eggs, separated 

1 T. cold water

1/2 c. sugar (100 g.)

1 tsp. vanilla extract or a few drops of rum or butter 

flavoring.

1/2 c. flour (60 g.)

1//3 c. cornstarch or potato starch (40 g.)

1/2 tsp. baking powder

***Krokant***

2 T. butter (30 g.)

2/3 c. sugar (120 g.)

3/4 c. nuts, chopped (hazelnut, almond, peanut, or 

other)

***Frosting***

1 package vanilla pudding*, about 3 ounces

1 1/2 c. milk

10 T. butter (140 g.)

2 T. sugar (30 g.)

1/4 tsp. vanilla or rum extract

***Garnish***

Red jelly

3 - 4 candied cherries (optional)

Preparation:

Timetable for Frankfurter Kranz Cake

Remove butter for frosting from refrigerator and let 

it come to room temperature over several hours.

Make pudding for frosting and allow to cool to 

room temperature. Keep butter and pudding in same 

vicinity.

Make cake and allow to cool completely.

Make the nut brittle ("Krokant"). You can make this 

a day or a week beforehand.

Make frosting.

Assemble cake.

The longer the cake sits, the more it will soak up the 

cream and jelly and the moister it will be. Some 

people let it sit overnight before serving.

Make the sponge cake

Beat egg whites with water on medium speed until 

foamy in a mixer bowl. Increase to high speed and 

beat while adding the sugar a little at a time until 

the meringue is stiff and white, 4 - 5 minutes. Scrape 

the bowl as necessary.

Remove the meringue to another bowl and add egg 

yolks to the mixer bowl. Beat on high until light 

yellow and fluffy. This should take about 3 - 5 

minutes.

Pour the egg yolks over the egg white meringue, add 

the flavor extract and fold carefully a few times.

Sift the flour, starch and baking powder over the 

egg mixture and continue to fold until all the flour is 

incorporated. Do not over mix.

Butter the bottom, but not the sides of a 3-cup pan

. The most traditional form has a hole through the 

middle (angel food cake pan or springform with 

special insert, but some people choose to bake this 

in a small loaf pan. Spoon the batter evenly into the 

pan and smooth the top.

Bake at 350°F for 25 minutes or until set. Cool 

completely, then frost and garnish as follows.

Make the Crocant

Crocant, or "Krokant" in German, is a nut brittle 

made with chopped hazelnuts or almonds. It can 

also be made with any nuts you have on hand that 

you like; peanuts, macadamia nuts, pecans or 

walnuts. The nuts can be raw or roasted. Usually, 

they are blanched and the skins removed.

Chop the nuts fine. Toast them as necessary in a 

350°F oven for about 5 minutes. May be used raw.

Melt the butter in a pan and add the sugar. Stir and 

cook over medium high heat until the sugar begins 

to melt.

Keep stirring until the sugar is melted completely 

and the sugar turns light brown.

Add the nuts, stir. Remove from heat.

Spread the candy on an oiled cookie sheet. Use only 

a spoon, not your hands, as the candy is very hot.

Cool the candy, then chop into small pieces on a 

cutting board and store in an airtight container.

Make the Frosting

Make the pudding according to package directions 

using only 1 1/2 cups of milk. Do this the night 

before or early in the day you plan on making the 

cake.

Cover the top of the hot pudding with wax paper so 

no skin forms on the pudding. Let it cool to room 

temperature.

It does not matter if it is a German pudding package 

or an American pudding package. The main 

difference between the two is that you need to add 

sugar to the German pudding mix.

If you want to, you can make a pudding from 

scratch. To make pudding from scratch, see these

recipes

Vanilla Pudding

French Pastry Cream

Italian Pastry Cream

Remove the butter from the refrigerator 4 - 8 hours 

ahead of when you plan on making the frosting.

Using the paddle attachment if possible, beat the 

softened butter, 2 tablespoons sugar and vanilla 

extract in a mixing bowl until light and fluffy, 5 - 10 

minutes.

Add the pudding, a spoonful at a time, stirring at 

medium speed each until it is fully incorporated. 

Keep stirring for 5 - 10 minutes total, until the 

buttercream is completely smooth.

It can be used immediately or refrigerated until use, 

although it might have to stand at room temperature 

again to be spreadable.

If your frosting does not work, here are some tips:

Butter and pudding must have the exact same 

temperature to start with, or the butter will congeal 

in the pudding, forming hard, little lumps and look 

grainy.

If this happens, you can heat the frosting gently over 

a hot water bath, stirring constantly with a whisk. 

This sometimes helps the butter melt into the 

pudding.

If you heat the ingredients too much, the butter 

could melt completely, making fatty puddles in the 

pudding. You will need to start over if this happens.

You may try a different buttercream frosting. This 

recipe describes a typical German buttercream. 

Italian Buttercream does not need the ingredients to 

be room temperature and can be finished in about an 

hour, or French Buttercream found on this page is 

another option.

Frost and Decorate the Frankfurter Kranz

Cut the cake horizontally into three pieces. Place 

the bottom layer on a cake rack over a cookie sheet.

Spoon some tart, red jelly Over the bottom layer, 

then some buttercream frosting about 1/4 inch thick.

Place the middle layer on top of that and add 

another, thick layer of butter cream.

Place the top layer on that and frost the sides and 

top of the cake thinly with the buttercream. Leave at 

least a half a cup of buttercream for the decorator 

bag.

Sprinkle the top and sides of the cake with the 

crocant candy. Sometimes you can angle the cake up 

and press some of the candy onto the sides. Press in 

lightly to stick.

Using a decorator bag and a star tip, pipe 10, small 

rosettes on top of the cake.

Quarter the candied or maraschino cherries and 

place one piece on top of each rosette. Press lightly 

to stick.

Transfer the cake to a cake stand. I use two, wide 

spatulas for this.

Serve the cake or chill until serving time.