Thursday, 16 July 2009

Everything Happens For a Reason

I can't help but think how true - everything happens for a reason.

If I had not done A, then B would not have happened.

A series of seemingly unrelated events, each setting off another.

Divine intervention?

Share/Bookmark

Friday, 3 July 2009

Bluey Preening Himself

video

Share/Bookmark

Penchant for fondant

I love Australian Gourmet Traveller.

I made orange chocolate fondants with a recipe from the June issue of AGT.


Oozing lava


Chocolate heaven on a cold and chilly winter night...

Here it is:

Ingredients:
150g dark chocolate ( 61% cocoa solids), finely chopped
90g butter, coarsely chopped
30mL Grand Marnier
Finely grated rind of 1 orange
3 eggs
150g caster sugar
45g plain flour
30g Dutch-process cocoa
Candied orange peel (optional), to serve

Grand Marnier ganache
40mL pouring cream
10mL Grand Marnier
75g dark chocolate (61% cocoa solids)
20g candied orange peel, diced.

1.
For Grand Marnier ganache, bring cream and Grand Marnier to the boil in a small saucepan, remove from heat, add chocolate and stand for 1 minute, then stir until smooth. Stir in candied orange peel and refrigerate until firm (2-3 hours). Roll heaped teaspoons of mixture into 6 balls, refrigerate until required.

2. Melt chocolate, butter, Grand Marnier and orange rind in a heatproof bowl placed over a saucepan of simmering water, stir until smooth (4-5 minutes), remove from heat. Whisk eggs and sugar in a heatproof bowl over a saucepan of simmering water until very thick and pale (7-8 minutes). Remove from heat, fold in chocolate mixture, sift over flour and cocoa, fold to combine. Refrigerate until firm (3-4 hours).


3. Preheat oven to 180 degrees Celcius. Half-fill 6 buttered and floured 150mL-capacity metal dariole moulds with pudding mixture, pressing mixture firmly into mould and making a small indentation in the centre with a teaspoon. Place a ball of ganache in the centre, top up with more pudding mixture to 1cm below rim, smoothing top. Bake until fisen and just firm to the touch (12-15 minutes), stand for 5 minutes, turn onto serving plates and serve immediately with marmalade ice-cream and candied orange peel, if using.

C didn't like the fondants much, she said that it was too rich. I might try another recipe some time soon.

When I get the time and muster up enough energy. :P


Share/Bookmark
Related Posts with Thumbnails