THEGAYUK

Tag: Dessert

So many desserts to choose from and so little time. Here’s our extensive list of desserts for you to try in your own kitchen. A step by step guide awaits you…

  • RECIPE | Pistachio & Pomegranate Chocolate Cake

    A flourless, intensely rich chocolate cake laced with pistachio and pomegranate jewels, perfect for showing someone a bit of home-baked lovin’ this Valentine’s.

    Ingredients.
    Prep – 20 mins
    Cook & Decorate – 1hr – 1hr 20mins

    225g butter
    365g plain chocolate
    250g caster sugar
    55g blitzed pistachio kernels (or bash in a bag if you don’t have a food processor)
    6 medium eggs
    30g cocoa powder
    1 tbsp milk (I used Koko)
    1 tbsp honey
    1 tsp vanilla extract

    Method.
    Decoration; pomegranate seeds (dry with kitchen towel before decorating) & more blitzed pistachio kernels. I also used pink candy pearls I found in the supermarket. You could also use desiccated coconut.

    Pre-heat your oven to 200c / 180c (fan) / Gas Mark 6

    1. Using a 9 inch circular spring-form tin, place on greaseproof paper and draw an outline of the cake tin. Cut the circle out.

    2. Spray the tin with a bit of cooking oil, place the greaseproof paper circle inside the tin and spray once more with cooking oil.

    3. In a small saucepan, melt on the lowest heat, only 250g worth of the chocolate with all of the butter.

    4. Once completely melted and combined, transfer to a large mixing bowl and beat in the sugar.

    5. Adding your eggs once at a time, continue to beat and combine.

    6. Tip in the cocoa powder and blitzed pistachios and stir a few times to combine.

    7. Pour the cake mix into the prepared spring-form tin and into the oven for 45-60 minutes (depends on your oven, mine took 1hr).

    8. Check your cake is cooked through via skewer test, ensuring it comes out clean and the top is firm to the touch.

    9. Remove and set cake aside in it’s tin to cool for 10 minutes.

    10. Place a plate on top of the cake tin and invert, flipping it upside down. Release the spring-form tin, and remove the greaseproof paper that’s now on the top side of the cake. Leave to cool further.

    11. Meanwhile you can begin the glossy glaze to top the cake with. Melt remaining 115g of chocolate with 3 tablespoons of butter. Stirring until smooth.

    12. Take off the heat and stir in the honey, vanilla extract and milk. Now set this aside to cool slightly.

    13. You want your cake to be completely cool before topping with your glaze. Pour it onto the centre of the cake and use a spatula to spread over the top and sides of the cake.

    14. Top with some more pistachio kernels (some blitzed, some whole if you like), and pomegranate seeds. Be as extravagant or as minimalistic as you feel with the decoration.

    15. Cover and leave in the fridge for the half an hour or until you’re ready, to allow the glaze to set and harden.

  • RECIPE | Homemade Honeycomb

    My first taste of home-made honeycomb came from my step-mum and it was so good and even better when she told me how simple it was to make yourself from scratch. The only bit of equipment you need is a sugar thermometer, I got mine off eBay for about three quid! Equipment and ingredients cost nothing with this golden bubbly crunchy dessert.

    CREDIT: Jordan Lohan

    Dip some in melted dark chocolate for variety, and pair with a freshly prepared fruit salad.

    Ingredients.
    250g caster sugar
    170g maple syrup
    1 tablespoon baking soda
    freshly ground sea salt (optional)

    Method.
    1. Grease and line a small shallow baking tray and line with greaseproof paper.
    2. In a large non-stick saucepan, mix together the sugar, maple syrup and 60ml of water.
    3. Over a medium heat stir, until the sugar has dissolved and then leave the pan be so it can reach a boil (this is when you want your sugar thermometer to check once it has reached nearly 300 degrees), this could take up to 7 minutes.
    4. Take the pan off the heat, and quickly add in the baking soda whisking enough to combine the two then pour the mix immediately into the prepared baking tin.
    5. No need to smooth over the top, you will destroy the air bubbles!
    6. If using sea salt, sprinkle so now on top.
    7. Leave the baking tin somewhere cool to set. When ready break into pieces and serve. Keep leftovers in an air-tight container.

  • RECIPE | Coffee Jelly with Cream

    RECIPE | Coffee Jelly with Cream

    CREDIT: Pixabay

    Serves 8
    Prep 5 mins (3 hours minimum chilling)
    No Cook

    Coffee lovers and addicts will adore this meeting of dessert and post-dinner coffee. In an unusual twist on a kids party pudding normally served with ice cream comes a surprisingly good and sophisticated version that is perfectly paired with cream. This dessert is not overly sweet and has a distinctively clear taste of coffee. The recipe is easily halved if you would like to make less. Serve in tumblers for pretty presentation.

    COFFEE – 1 cup of coffee provides the following of your daily recommended intake; 11% B2, 6% B5, 3% of manganese and potassium, 2% of magnesium & B3. Although these are small amounts, most coffee drinkers are likely to have more than 1 cup a day.

    Coffee is also a great source of anti-oxidants. Other health concerns coffee is believed to help with are; protection from Alzheimer’s disease, dementia, lowering risk of Parkinson’s, protecting the liver, reduce the risk of depression, lowering risk of stroke, and certain cancers.
    SOURCE: ( http://authoritynutrition.com/top-13-evidence-based-health-benefits-of-coffee/ )

    Ingredients.

    8 tsp high-quality instant coffee
    2 sachets gelatine (12g each) – or use 8 gelatine leaves
    30g caster sugar
    1000ml cold water
    230ml hot water

    Double cream, to serve.

    Method.

    1. Pour the 230ml hot water into a bowl and sprinkle the gelatine onto the hot water. (it is important that gelatine is added to the water and not the other way around).

    2. Stir quickly until mixed thoroughly.

    3. In a large bowl combine the instant coffee with some of the cold water from the 1000ml you have measured out. Whisk until the coffee has dissolved entirely.

    4. Pour in the remaining cold water whilst stirring.

    5. Add the water with the gelatine mix in it to the coffee and stir thoroughly.

    *You could at this point add a shot of whisky for another flavour, if you like.

    6. Pour into a mould, casserole dish or whatever will accommodate the jelly mix in your fridge. You want to be able to transfer the jelly once set into tumblers so when you pour cream over the top there are various nooks and crannies for the cream to flow down and look pretty on.

    7. Chill for at least 3 hours in the fridge.

    8. Serve in tumblers with cream poured over the top.

  • RECIPE | Turn On Truffles

    These dairy free truffles are perfect to boost your sex drive

    CREDIT: Jordan Lohan

    Makes 20-30 (depending on your size- that’s truffle, not penis) |  Prep 30 mins | Chill 3-4 hours

    To increase the vitamin C & antioxidant levels, which will protect the Nitric Oxide in the body (essential for harder erections & sexual response), incorporate the zest of 2 oranges whilst heating the coconut milk.

    Cacao is a natural aphrodisiac, but I think we all pretty much knew that. The science behind cacao is that it contains Phenylethylamine, a stimulant which is usually produced naturally within the body during moments of arousal.

    Coconut (oil/milk/flakes) will work together to increase sex drive, whilst giving you healthy fats, balancing hormones and a general boost of energy levels.

    Pistachios High in Arginine which converts to Nitric Oxide. Most nuts do contain arginine so feel free to choose your favourite kind.

     

    Ingredients.

      • 280g dark chocolate, I used a mix between 70% & 85% cocoa content, chopped finely
      • 3 tbsp coconut oil
      • 240ml coconut milk
      • ½ tsp vanilla extract
      • 1 tsp rose water
      • Decoration/Dusting:
      • 20g raw cacao powder
      • pistachios, blitzed or finely chopped
      • desiccated coconut (try it toasted!)

    Method.

      1. Place your chopped chocolate and coconut oil in a large mixing bowl.
      2. Heat the coconut milk in a saucepan until it reaches simmering point.
      3. Pour the coconut milk into the bowl with the chocolate.
      4. Stir and combine very gently & slowly to avoid the chocolate splitting .
      5. Add the rose water and vanilla extract.
      6. Transfer to a Tupperware or lidded container and put in the fridge for a minimum of 3-4 hours.
      7. On individual plates place the cacao powder, coconut and blitzed pistachios ready for rolling the truffles in.
      8. Use a melon baller to scoop balls of the truffle mix and then roll in your hands to shape further. Place each ball onto greaseproof paper.
      9. Roll each ball in a selection of cacao, coconut and pistachios. These will keep in an air-tight container for 5-7 days stored in the fridge.
  • RECIPES | Pancakes

    RECIPES | Pancakes

    It’s that time of year again to dust off the mixing bowl and dig out that half-empty tin of syrup from 1998. If you’re looking to make some pancakes here’s how you do it.

    How to make pancakes
    CREDIT: Pixabay / CC / RitaE

    Ingredients.
    100g Plain Flour
    2 Eggs
    300ml milk

    Method.
    1. Sift flour into a large bowl.
    2. Add eggs to centre of flour and mix in.
    3. Slowly add milk and whisk to a smooth batter.
    4. Leave the mix for at least half an hour before cooking.
    5. Once ready to serve heat a little oil in a pan and add a ladle of batter to the hot oil.
    6. Let the mix coat the pan and cook for 30 – 45 seconds. (Thicker batter may require a longer cooking time)
    7. With a spatula slide around the edge off the pancake and shake ready for the first flip.
    8. Confidence will ensure a successful flip. It’s all in the wrist!
    9. Finally, add a choice of fillings from traditional lemon and sugar to chocolate spread and marshmallows.
    Happy Shrove Tuesday! Send us your pancake tossing pictures to newsdesk@TheGayUK.com

  • RECIPE | Green Tea Chocolate Chunks

    Prep- 20 mins | Cook- 5 mins (Chill 3+ hours)

    with cacao nibs, goji, and poppy seeds. (Makes around 30 chunks)

    These bright and festively coloured chunks are heaven, and the topping is made up of an  antioxidant medley! I love the way they look and make a great dessert option as part of canapés / finger food. Feel free to experiment with toppings; dried fruit, nuts, chia, candied peel etc. would all work wonderfully here.

     

    Ingredients.

    400g white chocolate (must contain cocoa butter), chopped finely or blitzed in a food processor

    125ml whipping cream

    30g unsalted grass-fed butter, finely chopped

    2 tbsp Matcha green tea powder, premium grade or organic

    1 tbsp poppy seed

    1 tbsp goji berries

    1 tbsp cacao nibs

    gold shimmer spray, optional

     

     Method.

    1. Line a roasting dish or similar with greaseproof paper well enough so that the paper overhangs the edges of the dish (I used a roast pan sized 24.5cm x 19.5cm and 5cm deep)
    2. In a completely dry sauté pan or a deep frying pan , add the cream and over a medium heat warm through until you see small bubbles appear (DO NOT BOIL!).
    3. Remove from the heat immediately and add butter and white chocolate and stir swiftly to combine for a couple of minutes.
    4. Put back onto a low heat and continue to stir making sure everything is thoroughly combined.
    5. Once smooth, sift in your matcha green tea and stir well.
    6. Pour your green chocolate into your prepared dish, shimmy the pan slightly to evenly distribute and tap the dish down on your work surface a few times to eradicate any air bubbles.
    7. Top with cacao nibs, poppy seeds, and goji berries, pressing down lightly to secure them.
    8. Refrigerate for at least 3 hours.
    9. Remove from the fridge and spray with gold shimmer spray in your own design (if using).
    10. Lift the slab out of its dish using the greaseproof paper, and place onto a chopping board.
    11. Use a knife dipped in warm water to portion your chocolate slab into chunks. Keeps for 3-4 days in the fridge, and refrigerate until serving.

     

     

     

     

     

  • RECIPE | Dipped Marshmallows

    Prep 10 mins | Cook 5 mins

    These look great for a novelty kind of canapé and will be well received if kids are present at the party (or for those just young at heart), these could also make a little token gift as they keep and store well (think gingham lidded jars). Any freeze dried fruit would work, or for a hit of nostalgia get some popping candy on there too.

     Ingredients.

    200g marshmallows

    100g milk chocolate

    20g freeze dried strawberries

     

     Method.

    1. If you want to serve the marshmallows on sticks then you can use cocktail sticks, lolly pop sticks or cut up some colourful straws. Impale each marshmallow.
    2. Break / chop the chocolate into small pieces and place in a heatproof bowl on top of a saucepan of simmering water (make sure the bowl does not touch the water).
    3. Have your freeze dried strawberries laid out on a plate.
    4. Once the chocolate is melted, begin to dip the tops of marshmallows into the chocolate and then swiftly into the freeze dried strawberries (or popping candy), set aside, and repeat until all marshmallows have been dipped. If not serving straight away, store in an air-tight container.

  • RECIPE: Pistachio Pavlova, Something Different For Christmas Day Pudding

    Serves 6-8 people |  Prep 30 mins |  Cook 2-2.5 hours (more…)

  • RECIPE: Figgy Lavender Pudding, The Ultimate Christmas Pudding Replacement

    Serves 10-12 |  Prep 40 mins | (plus overnight soaking, and minimum 4-5 hours chilling once assembled) No Cook
    Pretty in purple, this dessert has no added sugars, dairy, or flour and uses only natural & nutritious ingredients. If you have an aversion to lavender then leave it out, but i promise you its presence is subtle and is really lovely.

    INGREDIENTS.Base

    200g pecans

    100g hazelnuts

    210g pitted fresh dates

    4 tbsp coconut oil
    Filling

    (soak the cashews & hazelnuts for the filling over night, just covering them in a bowl with filtered water)

    250g cashews

    100g hazelnuts

    150g dried figs (fine for the packet to say “slightly rehydrated”)

    90g runny honey

    75g blueberries (frozen is fine)

    75g coconut oil, melted

    1 lemon, juice of

    2 tsp culinary lavender (optional, but lovely!)

    optional- fresh figs to serve on top

    METHOD.

    9-inch springform tin (less than 9 inch is fine but will result in a cake with more height)
    BASE- Use a food processor or high powered blender to blitz the pecans and hazelnuts, and then adding the pitted fresh dates and coconut oil next, blitzing once again until combined.
    Put the base of the cake tin down on top of greaseproof paper, use as a guide to draw a circle around it. Cut the circle out and then lay the circle on the bottom of the tin, greasing with a little oil.
    Begin to spoon in the base mixture into the tin pressing down as you go, distributing evenly. Set aside in the fridge overnight, or place in the freezer for a few hours if you want to speed things up.
    FILLING- Drain the soaked nuts thoroughly, and then place all filling ingredients in a food processor or highly powered blender and combine thoroughly. If your processor struggles to combine the filling into a uniform texture then remove some and work in smaller batches, adding extra honey to loosen it up as you go.
    Spoon the filling into the cake tin on top of the nutty base and smooth over the top with a spatula or back of a spoon.
    Place back into the fridge and I really recommend leaving it for a day, covered, for the flavours to develop, but it essentially would be ready to eat after chilling for 4-5 hours.
    Remove from fridge 10 minutes prior to serving.

  • RECIPE | Dark Chocolate Sorbet

    This is ridiculously easy to prepare, make, and eat. Surprisingly creamy and smooth considering there is no milk or cream element to this, hence why it’s a sorbet.

    I made a batch of Homemade Honeycomb and smashed some pieces over the top for decoration along with some pomegranate jewels

    DARK CHOCOLATE – You wouldn’t want to eat it in one sitting obviously but just to show you, based on 70-85% cocoa; 100g dark chocolate contains the following percentages of your recommended daily intake; 67% iron, 58% magnesium, 89% copper (great for immune system), 98% manganese, along with potassium, phosphorous, zinc, and selenium.

    Ingredients.

    200g caster sugar

    80g cocoa (I used Bournville)

    175g dark chocolate (blitzed or bashed into small pieces)

    1 tsp vanilla extract

    530ml water

    Method.

    1. Mix the sugar, cocoa and just 375ml of the water in a large saucepan and bring to the boil. Stirring frequently while you continue to boil it for a minute.
    2. Take off the heat and stir in the blitzed chocolate and vanilla and remaining 180ml of water.
    3. At this point you could now either use an electric whisk or pour into a blender to smooth the mixture for 30 seconds.
    4. Pour into a container and chill thoroughly.
    5. Once chilled, follow your ice cream machine’s manufacturer instructions to making the sorbet. I used a Magimix Le Glacier which churned the sorbet for 30 minutes.

  • RECIPE | Baked Apples in Cider

    Serves 2 |  Prep 10 mins | Cook 40-50 mins

    Literally golden and delicious. Apples baked in a dark, vanilla, cider syrup with a hint of nutmeg. A lovely, no fuss dessert paying homage to the apple by saucing it in a sweet nectar of itself. To serve with cream is a must.

    Ingredient.

    2 apples (I used Braeburn variety)

    250ml cider

    1 tablespoon salted butter, room temp

    2 tablespoon dark muscovado sugar

    1 tsp vanilla flavouring or extract

    grating of whole nutmeg

    Double cream to serve

    Ingredients.

    Preheat your oven to 210c / 190c (fan) / Gas Mark 6-7

     

    1. In a large deep frying pan, add the cider and boil over a high heat for about ten minutes until it has reduced by at least half and appears syrupy. Meanwhile…
    2. You want to now remove the core of each apple but keeping the base of the apple intact. I simply cut a circle out by the stem of each and used a teaspoon to scoop the core / seeds out. Place in a small baking dish.
    3. Now remove the apple skin using a peeler.
    4. Back to your cider syrup. Whisk in the butter, sugar and vanilla and pour into the wells you have made in the apples until they overflow. Spoon over the sauce to coat the apples entirely.
    5. Give a small grating of whole nutmeg over the top.
    6. Place in the oven for the next 40-50 minutes until they have cooked through, I basted mine three times throughout. Serve.