Favorite Dessert Recipes

Favorite Dessert Recipes

It isn’t that often that Chef David Pan shares his recipes but with multiple requests from customers, we thought we’d indulge.

Chocolate Fondant

INGREDIENTS:

    • 4 tbsp unsalted butter, plus extra to grease
    • 2 tsp unsweetened cocoa powder, to dust
    • 2 oz good-quality dark, bittersweet chocolate (minimum 70% cocoa solids), in pieces
    • 1 large egg
    • 1 large egg yolk
    • 1/3 cup superfine sugar
    • 2 tbsp Tia Maria liqueur
    • 1/3 cup all-purpose flour, sifted

PREPARATION:

    • Heat the oven to 325°F. Butter 4 ramekins (3 inches/7.5 cm in diameter) and dust liberally with cocoa powder. Melt the chocolate and butter in a small bowl. Set over a pan of hot water and then take off the heat and stir until smooth.
    • Using an electric whisk, beat the whole egg, egg yolk, and sugar together until pale and thick. Then incorporate the chocolate mixture. Fold in the liqueur, followed by the flour.
    • Divide the chocolate mixture among the ramekins and bake for 12 minutes. Turn the chocolate fondants out onto warm plates and serve immediately

 

Creme Brulee

INGREDIENTS:

  • 1 quart heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup vanilla sugar, divided
  • 6 large egg yolks
  • 2 quarts hot water

PREPARATION:

  • Preheat the oven to 325 degrees F. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
  • In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
  •  Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

 

Good luck with preparation!

 

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