Let's Party: Creative Dessert and Wine Recipes
By Chris Cooker
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About this ebook
*** Special Offer - Buy 1, Get 3 Cookbooks ***
In this dessert bundle, you'll get a good variety of cupcake, muffin, chocolate and wine recipes for celebrations or special events. If you love to party, you've come to the right place, especially if you LOVE to cook as well.
If you have a weakness to chocolate, cupcakes and other dessert goodies, this dessert bundle is for you.
Here are some of the recipes you'll discover:
- Chocolate Fruit Husks
- Tangy Bars
- Marshmallow Brownie Slices
- Nectar and Yoghurt Muffins
- Carrot Brandy Cupcakes
- Pumpkin Grapes Muffins
- Lemon Pastry
- Coconut Pastries
- After-Eight Pastries
- Lemon and Chocolate Swirls
- Carrot Wine
- Purple Wine
- Coconut Wine
- Almond Panick
- And much more...
Grab your copy now!
Chris Cooker
I am passionate about cooking virtually everything. Feel free to download free sample of my books. if you love them, let me know :-) so that I can create more!
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Book preview
Let's Party - Chris Cooker
CHOCOLATE VANILLA DELIGHT
Introduction
The chocolate combined with vanilla flavor with a little hint of brandy creates a delicious dessert for the evening.
Utensils
1 Glass Mould
2 Saucepans
2 Bowls
Ingredients (6 Servings)
½ Litre Cream
80 g Dark Chocolate (grated)
1 tsp Cornflour
80 g Sugar
4 Egg yolks
30 g Gelatin
1 tbsp Vanilla
2 tbsps Brandy
Caramelized nuts (chopped)
Method
Rinse a glass mould and keep aside for preparation.
Divide the cream into two Saucepans.
Add the chocolate into one pan with cream and keep on fire. Continue stirring until the chocolate is melted. Remove from fire.
Place half of the corn-flour, half of the sugar and half of the egg yolks in a bowl. Mix in the chocolate mixture and combine well. Return to the fire and heat until the mixture becomes thick. Add half of the gelatin and stir until dissolved.
Pour the mixture into the prepared mould and refrigerate for 1 hour until firm.
Take the other saucepan with the balance cream, add the vanilla and the brandy and keep on fire. Remove from fire.
In a separate bowl, place the balance corn-flour, sugar and egg yolks. Mix in the vanilla mixture and combine well. Return to the fire and leave until the mixture becomes thick. Remove from fire and add the balance gelatin and combine well.
Mix in the caramelized nuts gently without over-mixing.
Pour the vanilla mixture on the chocolate mixture and refrigerate for 45 minutes until the mixture is well set.
DESSERT CLAY
Introduction
This is a moist and fudgy dessert. It is a great combination of chocolate, golden syrup and strawberries.
Utensils
2 Bowls
1 Saucepan
1 Egg Beater
1 Mould for Baking
1 Platter for serving
Ingrediens (10-12 Servings)
8 Eggs
400 g Sugar
150 g Flour
½ tsp Baking powder
400 g Margarine
700 g Cooking Chocolate
Golden Syrup
Few Strawberries
Method
Separate the eggs yolk and whites.
Beat the egg yolks with the sugar. In a separate bowl place the egg whites and beat them until stiff. Combine the two mixtures.
Melt the margarine and leave aside.
Melt the cooking chocolate over hot water and combine with the margarine. Pour this mixture into the beaten egg mixture.
Fold the flour, baking powder and mix well. Pour the mixture into the prepared mould.
Bake in a moderate oven for 40 minutes.
Allow to cool. Place the dessert on a platter. Take a fork and draw lines on the surface, sprinkle golden syrup and decorate with strawberries.
CHOCOLATE AND BANANA LAYERS
Introduction
This is an easy holiday dessert with chocolate and bananas. It’s simple, yet sure to impress your guests.
Utensils
1 Blender
4 Individual glasses for serving
1 small Bowl
1 Egg whip
1 Bowl
Ingredients (4 Servings)
4 Bananas
500 g Sugar
125 g Sponge cake
2 tbsps Fruit Wine
250 g Custard cream
250 g Yogurt
100 g White chocolate
150 g Double cream
4 Red Cherries
Few cashew nuts, chopped
Method
Place the bananas in a blender, add a little water and make into a smooth paste.
Break the sponge cake into tiny crumbs and sprinkle into the individual glasses.
Spoon the banana mixture over the crumbs and pour the fruit wine over the contents of the glasses.
Whip the cream and place half in the refrigerator.