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If you’re looking for a dessert to impress, then this delectable number should be definitely added to your list! It’s most probably not one for slimming the waistline… however it’s perfect for if you’re cooking for a special occasion or just feel like an extra treat!
You can find the recipe in the Women’s Weekly “Show-Stopper Desserts” which also contains a number of other amazing recipes!
After watching a cooking program on TV where they were making crepes, Puppet decided to make some of our own for dessert and to say he got a little carried away is an understatement! Although very delicious, you definitely wouldn’t want to be eating this for dessert all the time!
This is just a simple crepe recipe with ingredients of your choice as the topping. We’ve used berries, maple syrup and icing sugar sprinkled on top.
After watching this being created on MasterChef during the celebrity chef challenge, I just knew that I had to attempt to make this stunning dessert myself. I can definitely say that this is by far the most complicated and time-consuming dish I have ever made. I honestly started it yesterday afternoon, got to step 5 after almost two hours and then worked on it for another hour and a bit tonight. I’m putting some of the longer cooking time down to lack of bench space and pots as I was constantly stopping to clean utensils before I could move on.
I really enjoyed the challenge of making this though and the flavours and giddy-feeling felt when finally eating it made it all worth the effort. Seriously, if you’re considering making this, definitely give it a try but my tips are to be patient, follow the recipe exactly and expect to take longer than the 90 or so minutes that they’re allocated on the show.
Please excuse the slightly sloped appearance of my mousse and chocolate on top but I think considering this was my first time ever making something this complex, I did a pretty good job (if I do say so myself!).
Find the recipe at the MasterChef site: http://www.masterchef.com.au/caramel-parfait-glace-with-salted-peanut-caramel-and-milk-chocolate-mousse.htm
Poppit –
We are loving Masterchef Australia at the moment! As we were already on a roll with our cooking adventures in the kitchen, the newly started 2010 series is great to catch new ideas and fresh inspiration. Something I have always wanted to try but just never have is the all-time Australian classic, the Pavlova!
Last week, Donna Hay was a guest on the show and this favourite dessert was used in the pressure test. It looked glossy-white and was perfectly shaped. After making my own, I now know what people mean about pav’s cracking and sinking but seriously, with a bit of patience, this can be quite a simple dessert to make.
My tips:
– Make sure the egg whites are forming peaks before adding the sugar.
– Very slowly add the sugar to the egg mixture while beating.
– When assembling on the tray, don’t flatten or pat the mixture down (as I learnt!). My Women’s Weekly recipe book gives more detailed instructions than the Masterchef one and says that you should shape the mixture up and in towards the centre, like a mound and to make furrows up side of meringue using spatula.
Otherwise, that’s about it! As you can see from my photos, it didn’t turn out perfect but I have definitely learnt that you have to shape it up and higher for next time. It tasted just fine though and was a huge hit with our family. Have a delicious filling prepared for when your Pavlova has fully cooled in the oven and is ready to serve. I chose fresh strawberries, kiwifruit, passion fruit and whipped cream. Yumm!!
Recipe found at: http://www.masterchef.com.au/recipe-donna-hay-pavlova.htm
Cooking with a Puppet 