After a sumptuous meal, lets now look at some of the famous deserts. These may include cakes, souffles, mousses and puddings.
CAKES:
MANGO MACADAMIA CHEESECAKE:
Ingredients:
½ cup cookie crumbs
½ cup unsalted ground macadamia nuts
1/4 cup unsalted melted butter
2 lbs cream cheese, softened
1 cup sugar
2 tablespoons cornstarch and 3 tablespoons water
1½ teaspoons vanilla
1 cup sour cream
1 cup mango, diced
1/4 cup lightly toasted macadamia nuts
1 tablespoon sugar
Method:
Preheat the oven to 350c. To make the crust, mix the cookie
crumbs, the macadamia nuts, and the melted butter together.
Press into an 8 to 9 in greased pan with a removable bottom.
Chill while preparing the cheesecake.
To make the cheesecake, beat the cream cheese and sugar
together until light and fluffy. Mix in the cornstarch,
water, and vanilla until blended. Fold in the sour cream
and mango. Pour into the chilled crust. Bake for about
45 to 50 minutes with a drip pan under the cake to catch
any liquid. Turn off the heat and let cool in the oven
for about 1 hour.
To make the topping, grind the macadamia nuts and sugar
together. Sprinkle over cake and refrigerate about 24
hours before serving.
Makes 1 cheesecake.
PUDDINGS:
CHOCO-NUT PUDDING:
Ingredients:
5 cups milk
1 cup sugar
3 tablespoons heaped agar agar powder
6 tablespoons cocoa powder
200 gms fresh cream
chopped almonds
Method:
Boil milk until it reduces to half its volume, dissolve
sugar and then add agar agar and cook for minute. Remove
from heat. Dissolve cocoa powder in a little hot milk
until smooth. Then add to hot milk and cook for a minute
or two until well mixed. Remove from heat. Allow to cool.
Whip chilled fresh cream and add to the milk mixture while
it is still lukewarm. Beat to mix. Pour into a desert
dish. Garnish with chopped almonds. Chill and serve.
SOUFFLES:
Mango Souffle:
Ingredients:
1 lt milk
1 tin mango slices
4 tbps cornflour
6 tbps sugar
4 tbps butter
Pistachios or almonds for garnishing
Method:
Drain mango slices and reserve syrup. Mix mango slices
with butter and blend in a blender for few seconds. Do
not puree. Set aside in a large bowl.
Boil milk for 2-3 minutes, then add sugar and bring to
boil again for 2 minutes. Remove from heat and add corn
flour and syrup. Return to heat and cook for a minute,
stirring continuously as milk acquires a creamy consistency.
Remove from heat and cool.
Pour milk mixture over mango mixture in a bowl. Mix well
and chill. Before serving garnish with chopped pistachios
or almonds.