Dutch ‘chipolata’ pudding

This Dutch dessert is named for the fine ‘ragout’ of fruit used to flavour the pudding. Preferably use Mediterranean dried fruit such as raisins, currants, apricot, plums and dates or use glacé cherries. If you want to use fresh fruit, avoid using pineapple, kiwi, and papaya, as these fruits contain the enzyme protease which prevents the gelatin from setting.

Ingredients

50 g egg
80 g egg yolk
50 g sugar
10 g gelatin
80 g water
350 g dried fruit
500 g whipping cream, sweetened

Preparation method

  • Beat the egg and the egg yolk with 50g of sugar in a bain-marie.
  • Soak the gelatin in the water.
  • Heat on low heat until the gelatin has dissolved.
  • Mix the gelatin through the egg mixture.
  • Beat the cream, but stop before peaks start to form. Fold the cream into the cooled down egg mixture (should be between 30-40°C).
  • Fold the fruit (soaked in lukewarm water if needed) through the mixture when it starts to set, so that it is divided evenly through the pudding.
  • Transfer the mixture to a rinsed and still wet pudding mould.
  • Let the pudding set in the refrigerator for at least one day.
  • Release the pudding from the mould by briefly placing it in a tub of hot water and then covering it with a flat dish and turning it over.
  • Remove the pudding from the mould and serve cold.

Serving suggestions

  • Variation tip: add a liqueur (such as orange liqueur) and crushed amaretti biscuits to the pudding in addition to the fruit.
  • As a dessert on its own, served with whipped cream.

Stay tuned for our first video recipe! Click here

Wanna check out our pinterest account? Click here

Dutch ‘chipolata’ pudding

Total Time1 hr
Course: Dessert
Cuisine: dutch
Keyword: dessert, Dutch ‘chipolata’ pudding, how to make pudding, pudding, video recipe
Servings: 4

Ingredients

  • 50 g egg
  • 80 g egg yolk
  • 50 g sugar
  • 10 g gelatin
  • 80 g water
  • 350 g dried fruit (your choice)
  • 500 g whipping cream, sweetened

Instructions

  • Beat the egg and the egg yolk with 50g of sugar in a bain-marie.
  • Soak the gelatin in the cold water.
  • Heat on low heat until the gelatin has dissolved.
  • Mix the gelatin through the egg mixture.
  • Beat the cream, but stop before peaks start to form. Fold the cream into the cooled down egg mixture (should be between 30-40°C).
  • Fold the fruit (soaked in lukewarm water if needed) through the mixture when it starts to set, so that it is divided evenly through the pudding.
  • Transfer the mixture to a rinsed and still wet pudding mould.
  • Let the pudding set in the refrigerator for at least one day.
  • Release the pudding from the mould by briefly placing it in a tub of hot water and then covering it with a flat dish and turning it over.
  • Remove the pudding from the mould and serve cold.

Notes

This Dutch dessert is named for the fine ‘ragout’ of fruit used to flavour the pudding. Preferably use Mediterranean dried fruit such as raisins, currants, apricot, plums and dates or use glacé cherries. If you want to use fresh fruit, avoid using pineapple, kiwi, and papaya, as these fruits contain the enzyme protease which prevents the gelatin from setting.

Serving suggestions

  • Variation tip: add a liqueur (such as orange liqueur) and crushed amaretti biscuits to the pudding in addition to the fruit.
  • As a dessert on its own, served with whipped cream.
Advertisements

Askthechef recipe basic chocolate mousse

Askthechef recipe basic chocolate mousse

Chocolate mousse is a classic dish on many dessert menus. The mousse is set by the cooled down chocolate, which means that no gelatin is needed in the preparation.

Askthechef will help you on your journey to make amazing recipe! Our video recipes are coming soon so stay tuned for more information!

Chocolate mousse askthechef recipe is easy to make and If you have any questions about this recipe or cooking in general feel free to ask

Ingredients

250 g dark chocolate (preferably 64%)
80 g butter
60 g egg yolk
180 g egg whites
100 g granulated sugar

Preparation method

  • Melt the chocolate and the butter in a bain-marie.
  • Remove from the heat and stir in the egg yolks until smooth. Allow to cool down to approximately 28°C.
  • Beat the egg whites with the sugar until stiff peaks start to form and fold into the chocolate in separate additions.
  • Place the mousse in the refrigerator and allow to set for at least one hour.

Serving suggestions

  • Dessert on its own served with whipped cream and vanilla ice cream.
  • With components of caramel and hazelnuts.
  • A dessert with components of vanilla and raspberry.
  • In combination with follow components of jasmine and pistachios.
  • As part of a dessert with components of passion fruit and basil.

Wanna watch cooking techniques? CLICK HERE

Wanna check out our pinterest account? CLICK HERE

Basic chocolate mousse

Chocolate mousse is a classic dish on many dessert menus. The mousse is set by the cooled down chocolate, which means that no gelatin is needed in the preparation.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: French
Keyword: askthechef, chocolate, chocolate mousse, dessert, food content, foodblog
Servings: 4

Ingredients

  • 250 g dark chocolate(preferably 64%)
  • 80 g butter
  • 60 g egg yolk
  • 180 g egg whites
  • 100 g granulated sugar

Instructions

  • Melt the chocolate and the butter in a bain-marie.
  • Remove from the heat and stir in the egg yolks until smooth. Allow to cool down to approximately 28°C.
  • Beat the egg whites with the sugar until stiff peaks start to form and fold into the chocolate in separate additions.
  • Place the mousse in the refrigerator and allow to set for at least one hour.

Notes

Serving suggestions

  • As a dessert on its own served with whipped cream and vanilla ice cream.
  • As part of a dessert with components of caramel and hazelnuts.
  • As part of a dessert with components of vanilla and raspberry.
  • As part of a dessert with components of jasmine and pistachios.
  • As part of a dessert with components of passion fruit and basil.
 

Askthechef recipe Chocolate cake with liquid filling (moelleux)

How to make moelleux, also known as chocolate cake with liquid filling?

A real favourite: a chocolate tartlet with a runny middle. The Limon zests adds a freshness to the ganache.

Ingredients

100

g

cream
from 2 lemons zeste
100 g pure chocolate
3 whole egg yolks
3 eggs
70 g sugar
155 g melted butter
155 g pure chocolate, melted
80 g flour

Preparation method

  • Heat the oven (or Big Green Egg standard grill rack, and pizza stone) to 200°C.
  • To make the ganache (the liquid filling), boil the cream with the Limon Cress and then blend with the first quantity of dark chocolate. Set this to one side at room temperature.
  • Beat the egg yolks and eggs with the sugar until fluffy.
  • Add the melted butter and the second quantity of melted chocolate.
  • Fold in the flour.
  • Use a piping bag to pipe half of the chocolate cake mixture into a buttered mould that has been dusted with flour.
  • Pipe some ganache (liquid filling) on top and then pipe some more of the cake mixture on top of the ganache.
  • Bake in the oven or the Big Green Egg at 200°C for 20-30 minutes, depending on the size of the tartlet.

Serving suggestions

  • In a dessert with a mini waffle with camomile and ice cream made with tonka beans.
  • As a friandise in a smaller variant – be sure to modify the baking time accordingly.

Moelleux

Chocolate cake with liquid filling
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Keyword: askthechef, burger recipe, choclate, dessert, moelleux, oven
Servings: 4

Ingredients

  • 100 g cream
  • 2 pieces lemon zeste
  • 100 g pure chocolate
  • 3 whole egg yolks
  • 3 eggs
  • 70 g sugar
  • 155 g melted butter
  • 155 g pure chocolate, melted
  • 80 g flour

Instructions

  • Heat the oven (or Big Green Egg, standard grill rack, and pizza stone) to 200°C.
  • To make the ganache (the liquid filling), boil the cream with the Limon Cress and then blend with the first quantity of dark chocolate. Set this to one side at room temperature.
  • Beat the egg yolks and eggs with the sugar until fluffy.
  • Add the melted butter and the second quantity of melted chocolate.
  • Fold in the flour.
  • Use a piping bag to pipe half of the chocolate cake mixture into a buttered mould that has been dusted with flour.
  • Pipe some ganache (liquid filling) on top and then pipe some more of the cake mixture on top of the ganache.
  • Bake in the oven or the Big Green Egg at 200°C for 20-30 minutes, depending on the size of the tartlet. 

To check out our homepage CLICK HERE!

To check out our pinterest account CLICK HERE!

AskTheChef recipe Soufflé

This soufflé is made on the basis of a pastry cream. Serve the soufflé as quickly as possible after removing it from the oven, as the cold air will cause the dessert to collapse.

Soufflé

Ingredients

60gsugar
30gflour
65gegg yolk
125mlcream
125mlmilk
1 vanilla pod
340gegg whites
180gsugar
Afbeeldingsresultaat voor souffle"

Preparation method

  • Slice open the vanilla pod and scrape out the seeds. Add the vanilla seeds to the milk and cream and bring to the boil.
  • Mix the sugar with the flour and egg yolk. Pour over the hot cream mixture whilst stirring continuously.
  • Return the mixture to the pan, and bring the crème to the boil. Set to cool to 30-40°C.
  • Beat the egg white with the sugar until light, but stable peaks start to form.
  • Fold the egg white into the pastry cream in three separate additions.
  • Pipe the mixture into a greased and sugared soufflé dishes and remove any excess from the top.
  • Bake the soufflé in an oven preheated to 145°C and serve immediately.

Serving suggestions

  • Variation tip: add 120g grated dark chocolate to the pastry cream as soon as you take it off the heat.
  • As a dessert on its own served with vanilla ice cream and crème anglaise.
  • As part of a dessert with components of blood orange and vanilla.

AskTheChef recipe Crème brûlée

A good crème brûlée is characterised by the caramelised layer of sugar on top that cracks when you tap it with your spoon. Carefully caramelise the sugar layer, so that it doesn’t burn. Serve the crème brûlée just after burning the sugar, so that the hard layer doesn’t have time to soften.

Crème brûlée

Ingredients

1 vanilla pod
250mlwhipping cream
70gegg yolk
85ggranulated sugar
As Needed cane sugar

Preparation method

  • Slice open the vanilla pod and scrape out the seeds. Put them in a pan together with the cream and bring to the boil.
  • Beat the egg yolks with the sugar until smooth.
  • Carefully pour the heated cream mixture into the egg yolk mixture and reheat until it thickens. Little tip: do this very slowly
  • Pass the mixture through a fine sieve and divide between moulds.
  • Bake au bain marie for 35 minutes in an oven preheated to 105°C.
  • Create the caramelised layer of cane sugar after the crème has cooled down.

Serving suggestions

  • Variation tip: to create the Spanish version crema catalana, replace the vanilla with lemon and cinnamon.
  • As a dessert on its own with components of citrus and vanilla.
  • As a dessert on its own with components of caramel and cinnamon.

AskTheChef recipe Chocolate Chip Cookies

Chocolate chip cookies

Ingredients

350gbutter
600gcaster sugar
500gflour
5gsodium bicarbonate (baking soda)
5gsalt
150geggs
300gchocolate chips

Preparation method

  • Melt the butter. Dissolve the caster sugar in the butter.
  • Sieve the flour, sodium bicarbonate and salt into a mixing bowl.
  • Next, use a spatula to mix the butter and the caster sugar into the mixture.
  • Add the eggs and mix in carefully.
  • Add the chocolate chips and mix carefully once more.
  • Transfer to a piping bag and squeeze dots of the dough onto baking sheets lined with baking paper and bake at 180°C in 12 to 15 minutes.

Serving suggestions

  • As a friandise or served with tea or coffee.
  • As a crunchy component in a dessert with chocolate components.