Lisaline Dessert

Page 146 page of Recipe Book

More a souffle than anything.

I preheated the oven to 180C.

To make 2 desserts, I separated two eggs and whipped the whites until stiff. To the yolks I added 5 sachets of Natvia, one tub of Philadelphia Extra Light (440 g) and 1 teaspoon lemon juice. The whites were then folded through and transferred to serving dishes.

I then baked for 25 mins and allowed it to cool and settle a little. I then sprinkled one sachet of Natvia over each dessert and popped this under the grill. It only took a few seconds for the natvia to melt and set.




It was okay, but too soufle for me, 6/10. I think that the Natvia on the top was a nice addition and I might try it on other dishes in the future.

Blancmange

Page 139 of Recipe Book

An almond flavoured dessert.

To make 4 desserts, I separated 2 eggs, stored the yolks and whipped the whites until stiff. I put 1/2 tub of Philadelphia Extra Light in the microwave and heated for a minute. I then added one rounded spoon of granular gelatine and started beating with my electric mixer. I then added a further one and half tubs of Philadelphia Extra Light, 3 tablespoons Natvia (or 10 sachets) and 1 cap Almond extract and continued beating until smooth. I then folded through the whites and poured into the serving dishes and chilled.




It is a fine rich dessert, 8/10.

Baked egg custard

I made this recipe often when I was in my Cruising stage last year. It is a tricky one as the proteins in the egg need to be treated gently and allowed to set the milk slowly otherwise they denature and the custard separates. I think I have the variables right now.

First I heat my oven to 150C and place 4 x 300 ml custard bowls in a deep tray and then fill around the dishes with warm tap water.

To make 4 x 1 cup serves of baked Egg custard, I first put 1 litre UHT skim milk into a 2 L pyrex jug and then heat for 4 minutes in the microwave on high. Stirring, I then add 12 sachets of Natvia (yes I am a sweet tooth) and 4 caps of vanilla essence. Then USING ONLY A FORK, I gently mix in 4 eggs only until the yolk was incorporated (too much mixing or too aggressive mixing and your custard will separate).

I then poured the custard into the 4 dishes that are sitting in water in the oven. I then sprinkle with a pinch of nutmeg and bake the custard for 1 hour at 150C. At higher temperatures the custard will again separate.

Here they are. Peter and I like them 6.5/10 as a winter dessert, but Dan will not eat them anymore (perhaps because I had so many separated ones while I was working out the recipe).

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Prawns for lunch

I had some left over raw prawns from a dinner party last night so gently cooked them in my non-stick frypan with a 1/2 teaspoon Massell low salt chicken stock powder and a rounded dessertspoon of Philadelphia extra light cream cheese. Twist of pepper on the top and lunch is ready. You could add garlic, ginger, chilli, coriander, etc, but I chose not to this time.

Quite nice and simple and ready in 5 minutes. 7/10.

Last night I had the prawns skewered and seasoned with a hot Cajun spice (Masterfoods)  then BBQed and served with a dollop of Farmers Union Lite Greek Yoghurt alongside natural oysters, with salt and lemon, as an entrée. That was good 9/10.