dessert Archives - Twins And A Blog

Lychee and Coconut Pudding with Maple Crumble

This is a deliciously refreshing dessert!!! The fruity creaminess is beautifully paired with the crunchy crumble topping! It is not very sweet so is very light and easy to eat – the mild sweetness comes from the sugar from the tinned lychees and maple syrup in the crumble.

Add all PUDDING ingredients into bowl.

Mix 5 minutes/60 degrees/Speed 4.

Pour into silicon muffin or dariole moulds and place in fridge to set for a minimum 3 hours.

Whilst waiting for the pudding to set in the fridge, clean and dry bowl.

Preheat oven to 180 degrees.

Add CRUMBLE ingredients to bowl.

Mix 5 seconds/Speed 5.

Pour and spread onto a lined baking tray.

Bake for 5-7 minutes or until browned.

Leave to cool and ‘crumble’ up the mixture with a fork.

To serve, pop the pudding out of the mould and onto a plate.

Top with the crumble and extra lychees (optional).

Lychee and Coconut Pudding with Maple Crumble

Print Recipe

Serves: 10

Ingredients

PUDDING:
560 grams tinned lychees with syrup
400 grams coconut milk
30 grams desiccated coconut
20 grams gelatin powder
CRUMBLE:
40 grams oats
30 grams maple syrup
20 grams desiccated coconut
10 grams chia seeds

Instructions

Add all PUDDING ingredients into bowl. Mix 5 minutes/60 degrees/Speed 4.

Pour into silicon muffin or dariole moulds and place in fridge to set for a minimum 3 hours.

Whilst waiting for the pudding to set in the fridge, clean and dry bowl.

Preheat oven to 180 degrees.

Add CRUMBLE ingredients to bowl. Mix 5 seconds/Speed 5.

Pour and spread onto a lined baking tray. Bake for 5-7 minutes or until browned.

Leave to cool and 'crumble' up the mixture with a fork.

To serve, pop the pudding out of the mould and onto a plate. Top with the crumble and extra lychees (optional).

Notes

*Pudding mixture fills 10 x silicon muffin moulds. **You can use metal/porcelain moulds/ramekins, however grease lightly with cooking oil before pouring mixture in. ***If you want a generous amount of crumble to top, you can easily double the mixture.

January 17, 2017 By Sophia Brown

Chocolate/ Christmas/ Dessert/ Thermomix

Milomisu

This is amazing and new fave dessert!!! This is a combo of Milo Mousse with the sponge biscuits from Tiramisu and is deliiiicious!

I love it with the sponge biscuits dipped in coffee as coffee really brings out the chocolate flavour and the bitterness of the coffee offsets the sweetness in the chocolate, however for a kid friendly version (and for fussy adults like my husband who have never, and won’t ever try a cup of coffee) you can dip the biscuits in a combo of Milo and hot water.

I personally don’t like alcohol in my desserts, however you can add some marsala, rum, or brandy to the coffee mixture to add some adult X factor in there!

You can use small dessert bowls or one large dessert bowl or dish.

Add dark chocolate chips to bowl.

Blitz 5 seconds/Speed 7. Set aside.

Place butterfly into bowl. Add thickened cream, Milo, cocoa, and sugar.

Mix 30 seconds/Speed 4. If it has not thickened keep beating a few seconds at a time, until the cream has thickened and has the ‘frangipani’ look at the top. Be careful not to overbeat!!

Set out sponge finger biscuits, coffee/hot Milo mixture, set aside blitzed chocolate chips, Milo mousse and small glass bowls/a large glass bowl.

Add a layer of blitzed chocolate chips to the bottom of the bowl(s)…

…and dip sponge bisuits in coffee/hot Milo mixture.

Place sponge biscuits in bowl enough to cover the base of the bowl.

Add a layer of Milo Mousse…

…and sprinkle with blitzed chocolate chips.

Add another layer of dipped sponge biscuits in coffee/hot Milo mixture and place in bowl.

Add a final layer of Milo Mousse…

and sprinkle top with remaining blitzed chocolate chips.

Refrigerate for at least 2 hours before serving.

Milomisu

Print Recipe

Ingredients

150 grams dark chocolate chips
1 bottle thickened cream (600ml)
6 heaped tablespoons Milo
2 tablespoons cocoa
2 tablespoons sugar
1 large packet of sponge finger biscuits
300ml strong black coffee OR 300ml boiling water + 3 tablespoons Milo
*for an alcoholic version - add 50ml (or more) Marsala, rum or brandy with 250ml coffee

Instructions

Add dark chocolate chips to bowl. Blitz 5 seconds/Speed 7. Set aside.

Place butterfly into bowl. Add thickened cream, Milo, cocoa, and sugar. Mix 30 seconds/Speed 4. If it has not thickened keep beating a few seconds at a time, until the cream has thickened and has the 'frangipani' look at the top. Be careful not to overbeat!!

Set out sponge finger biscuits, coffee/hot Milo mixture, set aside blitzed chocolate chips, Milo mousse and small glass bowls/a large glass bowl.

Add a layer of blitzed chocolate chips to the bottom of the bowl(s), and dip sponge bisuits in coffee/hot Milo mixture. Place sponge biscuits in bowl enough to cover the base of the bowl.

Add a layer of Milo Mousse and sprinkle with blitzed chocolate chips.

Add another layer of dipped sponge biscuits in coffee/hot Milo mixture and place in bowl.

Add a final layer of Milo Mousse and sprinkle top with remaining blitzed chocolate chips.

Refrigerate for at least 2 hours before serving.

December 5, 2016 By Sophia Brown

Chocolate/ Dessert/ Sweets/ Thermomix

Pot Plant Dessert

I made this for my dad’s birthday ‘cake’ this year. He doesn’t like cake or ice-cream, and he is a keen gardener so this was perfect for him! His birthday is also a few days after the boys, so we celebrated his birthday with theirs this year, and as I was really busy with the boys cakes, this was great as this could be pre-made the day or 2 before!

This Pot Plant Dessert simply consists of:

Milo Mousse
Chocolate Soil
Fresh mint leaves

I made the Chocolate Soil 2 days beforehand, Milo Mousse the night beforehand (and set it in the pot straight away), assembled the Chocolate Soil on top of the Milo Mousse in the morning of the day, and kept it in the fridge until ‘cake cutting’ and serving time.

Serve on a tray with gardening gloves and a spade (I couldn’t find a clean one, so used one of the boys toy mini rakes instead) but in hindsight I should have thought ahead and bought a new clean one – as it would look fantastic with this! I used an Ikea Socker Plant Pot (which is 99 cents) to display this dessert in – looks pot planty, and I felt the metal was ‘cleaner’ than using a terracotta type pot.

August 31, 2016 By Sophia Brown

Baking/ Dessert/ Sweets/ Thermomix

Baked Rice Custard

This is my husband’s all time favourite snack/dessert/’breakfast’ that he grew up with. This is a melt-in-your mouth custard with the rice and sultanas sinking to the bottom of the dish as a bottom layer, with the custard sitting on top. I prefer it served hot, however my husband loves it chilled straight out of the fridge (he refuses to eat it hot!)

You will need a large roasting pan, and a smaller roasting pan/heatproof dish to fit in.

You are essentially steaming this custard with the Bain Marie style cooking. I did look into steaming it in the Varoma, however the Varoma steaming tray is way too small for this mixture (I tried fitting different heatproof dishes in there but they would be too narrow and deep for this mixture and it is nice to have that thin layer of rice and custard with each spoonful).

(Adapted from Traditional-Style Baked Rice Custard by Taste.com.au)

Preheat oven to 180 degrees.

In a large roasting pan, place a folded tea towel at the bottom…

…then place a smaller roasting pan/heatproof dish on top. Fill the large roasting pan with enough water to reach halfway up the smaller roasting pan/heatproof dish.

Add 1 litre of water to the bowl, and rice inside the steaming basket. Cook – 20 minutes/Varoma/Speed 4.

Once rice is cooked, set aside rice and empty water from bowl.

Add milk, sugar, eggs, vanilla and nutmeg to bowl.

Mix – 5 seconds/Speed 5.

Add sultanas and set aside cooked rice.

Mix 5 seconds/Speed 2/Reverse.

Pour mixture into roasting pan/heatproof dish and sprinkle with nutmeg.

Bake for 30 – 35 minutes or until the tip of a small knife inserted into the custard comes out clean. Remove smaller roasting pan/heatproof dish to cool before serving.

Baked Rice Custard

Print Recipe

Ingredients

80 grams rice (medium/long grain)
750 grams milk
70 grams sugar
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
50 grams sultanas

Instructions

Preheat oven to 180 degrees. In a large roasting pan, place a folded tea towel at the bottom, then place a smaller roasting pan/heatproof dish on top. Fill the large roasting pan with enough water to reach halfway up the smaller roasting pan/heatproof dish.

Add 1 litre of water to the bowl, and rice inside the steaming basket. Cook - 20 minutes/Varoma/Speed 4.

Once rice is cooked, set aside and empty water from bowl.

Add milk, sugar, eggs, vanilla and nutmeg to bowl. Mix - 5 seconds/Speed 5.

Add sultanas and set aside cooked rice. Mix 5 seconds/Speed 2/Reverse.

Pour mixture into roasting pan/heatproof dish and sprinkle with nutmeg.

Bake for 30 - 35 minutes or until the tip of a small knife inserted into the custard comes out clean. Remove smaller roasting pan/heatproof dish to cool before serving.

Notes

Can be served hot or cold (refrigerated).

June 22, 2016 By Sophia Brown

Cake/ Dessert/ Thermomix

Profiterole Stack

My brother’s 30th birthday ‘cake’!

Profiteroles filled with milo mousse and thick vanilla custard, topped with dark chocolate, spun sugar, and silver and blue cachous.

This was the 2nd time I’ve made profiteroles from scratch (the first time was when I first got my Thermomix!), and the first time trying to stack them!

I wouldn’t call this a croquembouche as it’s not neat enough – there’s usually a styrofoam cone shape underneath those to keep the shape neat, so I’ve called this a ‘stack’!

THE FILLING…

I made my Milo Mousse and Thermomumma’s Thick Vanilla Custard for the filling. This needs to be made first so that it can be chilled in the fridge for a few hours.

THE PROFITEROLES…

I made the 2 x batches of Choux Pastry from the Basic Cookbook TM5 Chip. I made big ones and small ones so that there were varying sizes to stack.

THE ASSEMBLY…

I made a small hole in the bottom of the profiteroles with a small knife, and piped the Milo Mousse and Thermomumma’s Thick Vanilla Custard into the bottom.

I placed 1 cup of dark chocolate chips in a Pyrex bowl and microwaved for 1 minute, then stirred until it was all melted and combined.

With a spatula, I placed melted chocolate at the bottom of the profiteroles and placed them on a wooden board, put melted chocolate on the tops of them, then worked my way up with the profiteroles, using melted chocolate and the bottom of each of them so that they would hold up in the stack.

I also used toothpicks to help hold them all. Once that was all assembled, I placed this in the fridge to set.

I wasn’t quite happy with the profterole stack plain, so I found a spun sugar recipe with instructions (my first time!) – as it looks ‘easy enough’ on Masterchef!

It was pretty easy and looked pretty amazing for my first go!! I LOVED the outcome of the spun sugar:

HOW AMAZING DOES THIS LOOK!? BUT… this totally needs to be done JUST before serving. I AM SO GLAD I TOOK HEAPS OF PHOTOS STRAIGHT AWAY!!! Haha!! You’re not supposed to place this in the fridge as the spun sugar is sensitive to the moisture and will melt (like fairy floss). So I left this out on the bench whilst I had a shower before going out to dinner (we were coming back after dinner to have cake for dessert). Right after my shower, the spun sugar had already started melting and the ‘fluffiness’ was gone, so I thought, stuff it and put it in the fridge (as it would be nicer with cold profiteroles with a cold filling and crunchy chocolate). When we got back from dinner, the spun sugar was pretty much melted off, but there were thicker bits which looked pretty cool, so it wasn’t a COMPLETE fail thank goodness!! But definitely not what it started off with!! *insert crying emoticon here* :'(

May 8, 2016 By Sophia Brown

Cake/ Chocolate/ Non Thermomix/ Sweets/ Thermomix

Milo Parfait

A combination of my 20 Second Milo Brownies and Milo Mousse recipe (which are both very EASY recipes, to create a very very EASY and impressive dessert! #sorrynotsorry ! 😉

The creaminess of the Milo Mousse with the crunch of the chocolate chips is a great balance with the chewy fudginess of the 20 Second Milo Brownies.

Both of these components can be made a day or 2 beforehand, and assembly is SO quick and easy before any dinner party or event…or an indulgent easy dessert to enjoy in front of the TV 🙂

Milo Parfait:

Just alternate between spoonfuls of Milo Mousse and broken up Milo Brownies in a wine glass to create layers of Milo goodness!! ENJOY!!!

April 3, 2016 By Sophia Brown

Christmas/ Dessert/ Non Thermomix/ Sweets/ Thermomix

Easy Classic Trifle

Everyone probably has their own ‘family recipe’ for the classic trifle! However, my family doesn’t! My husband loooves trifle, this is my take on the classic trifle!

I used a 6 in 1 cake stand from Kmart which has a huuuuuge capacity! http://www.kmart.com.au/product/6-function-cake-stand/708323

This is a hit everytime I make it and there are never any leftovers! I find it not too sweet and quite light compared to some trifle’s I have tasted. I use orange juice so it is kid friendly, but you could use Cointreau or any other type of liquor if you want for an ‘adult’ friendly dessert!

Method:

**Pre-prepare a few hours/overnight beforehand – 2 x jelly as per instructions on packet, and custard to leave chilling in fridge.

**Pre-prepare just before assembly – whip thickened cream

1. Cut the Jam Rollettes in half and place at the bottom of the glass bowl.

2. Pour the tinned fruit salad with juice over the jam rollettes and spread evenly.

3. Pour orange juice evenly over the mixture.

4. Mush up 1 colour of the pre-prepared jelly with a fork, and spread an even layer in bowl.

5. Spread an even layer of custard in bowl.

6. Mush up the other colour of the pre-prepared jelly with a fork, and spread an even layer in bowl.

7. Spread whipped cream evenly over the mixture, and top evenly with raspberries, blueberries and flaked almonds.

You can serve immediately after assembly, but this is best served after a few hours/the day after so that all the layers sit and ‘marinade’ together – so this is great to bring to a party or to whip up beforehand for a dinner party.

I place the fruit evenly so that when serving, each scoop will get an even amount of fruit. I also add the flaked almonds on top for some crunch.

Easy Classic Trifle

Print Recipe

Serves: 12-16

Ingredients

2 x packets Jam Rollettes (cut in half)
1 x 820g tin Fruit Salad in Juice
1/2 cup fresh orange juice (kid friendly) or Cointreau
2 x pre-made Aeroplane Jelly as per instructions (I use red and green, but you could use any colour/flavour)
1 x batch thick vanilla custard (http://www.recipecommunity.com.au/desserts-sweets-recipes/thick-vanilla-custard-thermomumma/282103 with 60g sugar) or if you don't have a thermomix, you can buy the pre-made chilled custard or make custard from Custard Powder
1 x 600ml thickened cream (Speed 3 with butterfly until whipped and fluffy)
1 x punnet raspberries
1 x punnet blueberries
Approx. 100gm flaked almonds

Instructions

Assemble as per the above photos.

December 31, 2015 By Sophia Brown

Chocolate/ Dessert/ Sweets/ Thermomix

Milo Mousse

My family loves Milo especially my husband, so I thought I would incorporate it into one of his favourite desserts, chocolate mousse! This tastes like the mousse version of Milo icecream (the small ones from the convenience stores) with the bits of blitzed chocolate chips through it! YUM!!

Add the chocolate chips and blitz – 5 seconds/Speed 7. Set aside.

Place butterfly in bowl. Beat for 20 seconds/Speed 4.

Add the blitzed chocolate chips to the mousse mixture and beat a further 10 seconds/Speed 4.

Beat until thickened and has the ‘frangipani’ look

Serve in 6 small glasses. You can either spoon the mousse in, or pipe it in with a piping bag:

Fill piping bag with mousse

Place in the fridge to chill for a few hours. Serve sprinkled with Milo/Choc chips!

This recipe can also be viewed on Recipe Community. If you give this a go, please pop in a review! Thanks!! 🙂

http://www.recipecommunity.com.au/desserts-sweets-recipes/milo-mousse/277847

Milo Mousse

Print Recipe

Ingredients

100 grams dark chocolate chips
1 x bottle 600ml thickened cream
6 heaped tablespoons Milo
2 tablespoons cocoa
2 tablespoons sugar

Instructions

Add chocolate chips to bowl and blitz - 5 seconds/Speed 7. Set aside.

Place butterfly into bowl. Add thickened cream, Milo, cocoa and sugar. Beat - 20 seconds/Speed 4.

Add the blitzed chocolate chips and beat - 10 seconds/Speed 4. If it has not thickened, keep beating 5 seconds at a time, until the cream has thickened, and has the 'frangipani' look at the top.

Place in fridge to chill for a few hours.

Serve sprinkled with extra Milo/chocolate chips!

Notes

*Be careful not to overbeat or you'll get Milo flavoured butter!!! *Light cream DOES NOT work! *Thickened cream (and pure cream) works best cold and straight out of the fridge. *For some reason, the brand/use-by-date/cow etc always differs and affects the timing of the whipping. Keep an eye on it through the MC hole and if it looks 'frangipani' then it is ready to go, however the total 30 seconds generally seems to be the golden number! *The texture gets more aerated and 'mousse' like the longer you leave it (i.e. overnight)

September 22, 2015 By Sophia Brown