Mango and Vanilla Ice Cream Trifles

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Trifle, a lovely and very British dessert dish, is usually made from vanilla custard, fruit, cake and whipped cream, very similar to parfait. These ingredients are usually arranged into layers in the trifle bowl.

A traditional English trifle uses stale sponge or pound cake, which may be soaked in alcohol, like sherry or port wine. Over time, many variations on the original recipe have been created. Nuts or layers of whipped cream may be added for variety. The flavour of the custard may also be changed to complement the flavour of the cake.

Here is my leftover tribute to this English dessert with its multiple layers in glass. Dip your spoon into this sweet delight to end your New Year’s celebration with these individual delicious trifles.

500 ml Vanilla ice cream, softened 200 g Cream cheese, softened 250 g Mango puree 10 Spekulatius cookies, crumbled 200 g Whipped cream Physalis fruit

1. In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the softened vanilla ice cream and beat until thoroughly combined.
   
2. First arrange the half of the cookie crumbs over the bottoms of glasses. Next spoon on the mango puree, to just cover the cookie crumbs. Lastly cover the puree with cream mixture and then repeat the layers once more.
   
3. Pipe the whipped cream on top and garnish with a physalis. Chill in the fridge until ready to serve.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Vanilla Yogurt Mousse with Strawberry Marshmallow

This is a really delightful summer dessert with smooth and creamy texture that uses fresh blueberries, vanilla yogurt and strawberry-flavoured marshmallow.

• 125 g Vanilla yogurt
  
  
• 60 ml Whole milk
  
  
• 80 g Strawberry flavoured mini marshmallow
  
  
• 50 g Fresh blueberries

1. Place strawberry marshmallows, vanilla yoghurt, and whole milk in a pot. Heat the mixture over the slow flame until the marshmallows are melted and all the ingredients are well-combined. Remove and cool.
   
   
2. Divide half of the fresh blueberries into two serving glasses, and slowly pour in the mousse. Cover and chill for an hour until set. Arrange the rest of the blueberries on the top of the mousse. Serve.

Vanilla Yogurt Mousse With Strawberry Marshmallow

Strawberry Marshmallow Mousse

This recipe was really easy, quick to make and tasted wonderful. The combination of the delicate flavour and pleasant tartness of the strawberries with the creaminess and sweetness of the marshmallows is unbeatable!

• 280 g Fresh strawberries, halved if large
  
  
• 25 g Vanilla sugar
  
  
• 100 ml Water
  
  
• 140 g Mini marshmallows
  
  
• 200 ml Double cream

1. Put all but 3 strawberries into a pan along with the water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 minutes. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
   
   
2. Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hours, or until set. Cut the reserved strawberries in half and use to decorate.

Strawberry Marshmallow Mousse

Berry Whey Dinkel Pancakes

A nutritious pancake loading with the flavours and texture that every pancake fan craves for. This recipe can be used to create many fruit pancakes, such as strawberry, raspberry, black currant, or black berry.

These fruit pancakes are inspired by Christina Kim @ Deglaze Me

150 g Dinkel #630 flourangiesrecipes 3/4 tsp Baking powder 1/2 tsp Baking soda 150 ml Wheyangiesrecipes 150-200 g 3.5% Vanilla yogurtangiesrecipes

2 Egg yolks, lightly beaten 1/2 tsp Vanilla extract 1 Egg white Berries or currants 1-2 tbsp Butter, melted, for greasing the pan Syrup (I used sugar beet syrupangiesrecipes )

1. 
   
   Rinse and drain the berries or currants. Whisk together the dinkel flour, baking powder and baking soda in a bowl. Add in whey, vanilla yogurt, yolks and vanilla extract. Stir until all the ingredients blended.
   
   
2. Beat the egg whites until stiff and fold into the yolk batter until well incorporated. Leave the pancake batter in the fridge for an hour before using. Heat a small amount of butter in a frying pan until it almost starts to smoke.
   
   
3. Scoop 2 -3 tablespoons of batter into the pan. Drop on a few of berries or currants and cook until it reaches a light golden brown colour, and the bubbles start to appear on the top surfaces of the pancakes , turn over. Cook until lightly browned. Repeat with remaining batter, brushing the pan with melted butter between batches. Drizzle the pancakes with sugar beet syrup and dust with icing sugar if desired. Serve immediately.

Snow Fungus Wolfberry Soup

Snow fungus, or white fungus, contains iron, vitamin C, calcium and phosphorus. Stewed snow fungus lubricates the colon and stimulates peristalsis. They aid blood production and bring more circulation to the skin to give you a moisturized-complexion. That's part of the reasons that we eat lots of them in China. Snow fungus is also believed to be beneficial for the lungs, effective in healing dry cough and clearing heat in the lungs. They can be prepared with gingko, pears, Chinese dates, lotus seeds, or wolfberries.


Good quality snow fungus has a pale and yellowish white color. It is often used in soups and desserts. The consistency of a stewed snow fungus soup should not be watery but viscous.

• 15 g Dried white fungus
  
  
• 1 tbsp Chinese Wolfberriesangiesrecipes
  
  
• 4 cup Water
  
  
• Honey or rock sugar

1. Soak white fungus in water until soft, about 10 minutes. Rinse the wolfberries. Cut off any hard parts from the white fungus and discard.
   
   
2. Place the softened white fungus and wolfberries in the pot of your electric pressure cooker. Fill in the water, close the lid and turn the knob to soup cycle. After cooking is done, it will release steam naturally. Do not try taking the lid off until the pressure release completely.
   
   
3. The soup tastes best when served cold. Sweeten the soup with honey or rock sugar syrup to taste. I usually drink them without adding any sugar. However, you can add papaya, pears or pineapple to the soup, so that the soup will taste sweet and refreshing.

Dessert Crepes (vanilla carrot flavoured)

Crepe, originated in France, is a type of thin pancake, and can be served either with savory or sweet fillings. You don't have to buy a crepe pan, unless you don't mind crowding up your kitchen. (today I just packed 4 skillets/pans away....yes, they have to go to the cellar). So if you have a non-stick pan, it would be just fine.

• 110 g German #405 flour
  
  
• 1/4 tsp Salt
  
  
• 2 tbsp Corn oil
  
  
• 180 ml Milk
  
  
• 110 ml Carrot honey juiceangiesrecipes or orange juice
  
  
• 1 Egg
  
  
• 1/2 tsp Vanilla extractangiesrecipes
  
  

1. Combine the flour and salt together in a bowl. In another mixing bowl, whip oil, milk and carrot honey juice together. Sift the flour mixture into the liquid and stir until the batter is free of lumps and smooth. Batter will be thin, like heavy cream. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
   
   
2. Grease an 8-inch nonstick pan lightly and heat over medium-high heat. Pour 2 tablespoons of batter into pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
   
   
3. Fill crepes with desired filling or stack them after they have cooled and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw before using.

Deep-fried Milk

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This sweet treat with coconut aroma has a soft pudding-like center and crunchy shell.

#Milk Custard	#Coating
100 g Cornstarch 300 ml Milk 300 ml Coconut milk angiesrecipes 2 tbsp Sweetened condensed milk angiesrecipes 1/2 tsp Salt	1 cup German #405 flour 4 tbsp Cornstarch 1 tsp Baking powder 2 tsp Lemon juice 4 tbsp Salad oil Some water

1. Combine together 250ml milk, coconut milk, sweetened condensed milk and salt in a pot. Set the pot over medium low heat. Don’t bring it to a boil. Dissolve the cornstarch in 50 ml of milk and slowly stir it into heated milk until the mixture is thick and smooth. Spread evenly in a rectangle dish and smooth the surface. Refrigerate until firm.
   
   
2. To prepare the coating by mixing flour, cornstarch and baking powder in a bowl. Add in lemon juice, oil and enough water to make a thick mixture. Cut the milk custard into the smaller slices, using wet knife. Heat some oil to 175C/350F. Coat the custard with the prepared mixture and fry until light brown and crunchy. Drain on paper towels. Serve hot with sweetened condensed milk.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com