English here: Chokolate mousse / cake filling / topping with chili
A small stroke of genius of a desert thing that has been seen on a lot of especially the vegan blogs in different versions. Here it is in my version. The silken tofu doesn't contain much fat (approximately 3%) – but is super deliciously creamy when it is blended.
The recipe delivers a silky, dark, (slightly) hot, dense, almost chocolate ganache-like chocolate mousse which can be eaten as dessert by itself as a chocolate mousse in example. med lidt pisket soyafløde eller kokosfløde til – or can be part of other desserts (perhaps with ice and fruit) and in cakes either as filling or topping. It might remind you a bit of a chocolate ganache and is also delicious as a filling in small chocolate shells i.e.. See lots of suggestions for variations at the bottom of the page. More will be added over time.
English here: Rice pudding cake with ginger and chilli – vegan version
The vegan version of one of the blog's greatest hits. Even if you do not normally eat vegan foods, you can surely appreciate ingredients like rice that is cooked with almond milk, whipped almond cream that has been folded in and the coarse marzipan-like, spicy almond/cashew bottom. Another way to serve a danish rice pudding dessert. Although it can of course be made without chili, I do believe that, together with the ginger, it matches the sweet taste and really suits it well. They are both very discrete in the cake and gives just a hint of hot seasoning. Chili powder is medium hot (standard bought chilipowder) – adjust the volume if you use your own or other than standard.
English here: Chocolate sauce with chili
A super easy and quick chocolate sauce that tastes terrific both warm and cold. It can be adjusted with different types of chocolate and other flavorings such that it can be used with almost everything.
It will be quite thick in the version first proposed when it is cold, but you can always stir in a little water or other liquid in order to make it thinner if you like – both when the sauce is warm and when cold. The chocolate you use also affects how thick the sauce becomes – the darker the thicker, so you can adjust it and use whichever chocolate you just have in the kitchen.
Chocolate sauce in the various models can also be used as the center of filled chocolates, it needs to be a bit thick then.
I will come up with some more suggestions for variations at the bottom of the page as I get them made.
Dessertsauce med en helt fantastisk ‘sirup’ som smager skønt på en god is, over en lys kage (eller chokoladekage) og risdesserten. Vær lidt varsom med chilien og smag til undervejs.
It's easy to make your own fruit- or bærsirup and the many delicious summer fruits can thus help to make winter a much needed summer breath of fresh air.
The syrups can be used for many things in the kitchen – and sweetness, seasoning, strength (chili etc.) one can happily self-adjust according to your own taste buds.
Syrups may also include. used for ice cream and other soft desserts, on cakes, as a marinade for fresh fruit – like with a bit of balsamic vinegar. In this way, (with a bit of high vinegar or citrus juices) er nogle sirupper også velegnet til fisk og sammen med olie som salatdressing. Rene to spice up a tame jam up, in a glass of milk or nog, a little bit in marinades for meat and a few teaspoons of sauce, med vand og isterninger som saftevand, in drinks, for red cabbage – raw or cooked, et bløp i den varme te og meget mere.
I'm expanding with more pictures and ideas when I make the next several syrups – så kig endelig forbi igen ;o)
Fruit and / or wear
Raw cane sugar
Chili to taste
maybe some. water
maybe some. citric acid or citric acid
maybe some. vanilla and / or other (the) spices
maybe some. Sodium benzoate
Clean fruits / berries and rinse them well. Remove the stones from stone fruits and cores from apples, bulbs etc.. – but do not peel unless it is damaged. Stones from cherries and apricots can leave some pieces boil with the – it gives a slightly almond flavor.
Share the rewards of not too large, uniform pieces. It is not necessary to share the small berry, but ex. jordbær skærer jeg i ca 4 skiver hver.
Fill a small body of water in the pot as you need, only about half cm.Frugten into the pot with the water that clings to the flushing.
Clean and finthak chilli and place in.
Add perhaps. whole spices and maybe a little lemon zest and juice.
Place a small porcelain- or glazed clay bowl or plate on ice.
Put the lid on the pan and heat slowly fruit mass to the boil. It should go slowly, so it does not burn on the bottom. Let the mass simmer until the fruit is tender and cooked out, but no longer.
Let the mass drain for a juice bag that you want to turn it into jelly. You do not need the last drops any. pectin-juice here, but on the other hand, there is no reason to let the good juice go to waste, let the mass drain minimum a few hours – but overnight is also perfectly fine.
Measure the juice and put it back into the pan. Tilsæt ca 5 gr flydende glucose og ca 50 gr rå rørsukker pr dl saft og kog saften op. Let it simmer on low heat until it begins to thicken slightly. It can take half an hour for a small portion of about half a liter for many hours for a larger pot full. During test the syrup until the consistency is OK. This is done by taking the icy plate out of the fridge, pour a teaspoon of juice on the, stiller den tilbage på køl i 2 minutter og tager den ud igen og rører i siruppen med en finger. Is it the right consistency? – otherwise it must cook a little longer. The plate cleaned quickly and put back in fridge, so it is ready for next test.
If you underway in indkogningen seems to juice is too tart, add just a little more sugar. Remember to sukkeriinholdet course also focused on the way, then season with forethought. Once you have added extra sugar, it is a good idea to make a plate test right away it is dissolved, when the sugar syrup thickens.
No matter how good a plate test has been made, the syrup will almost always felt a bit tykkeret when it cools down in the bottle – stop when the consistency is just by being there. Do you sense that the syrup is too thick, then add a little boiling water (did not cold water in the boiling sugar mass).
Is syrup sweet, you may. taste with a little more lemon juice or a bit of citric acid.
You'll soon notice that the syrup missing chili, so clean and halve some chillies and let them boil the syrup until you think it's strong enough. Remember that the only eat a little at a time, so it may well be in the semi-hot end of what you prefer.
Boils you only a small portion to be eaten fairly quickly, then there is no need to use preservatives. Make sure your bottles are clean and nyskoldede. The sugar preserves part and syrup kept cool.
Remove from the heat and remove the foam (it tastes good on a piece of bread).
Do you Atamon, accepted it as directed on the bottle.
Pour the syrup in bottles and close them immediately.
You can easily use a juicer to get your fruit- and berry juice with.
When the syrup is boiled into, you can add a whole spices, if you seem to be a little more fun in syrup – vanilla is always a hit, use cereals and bars. Fish spices up, when the taste is as you want. They will not usually with bottled, but you can. I have ex. apple syrup made with the cinnamon sticks in the cylinders – it worked fine – and vanilla bars can of course sagten make and decorate.
Both pure fruit syrups and mixtures are good. With the exception of red berries, I blend rarely more than two kinds of – flavor becomes too mix when there is more than two, I think. Some fruits / berries taste after in mind not enough by itself in a syrup – here it may well be an advantage to give them a little counteraction.
If the drained juice is very sweet in itself, do not you start with a little less sugar per cup. It is easy to add more when indkogningen is in progress.
If you want to make a clean, hot chili syrup, clean and finely chopping chillies (blender or food processor is fastest). Come mass in a pot of water that just covers. Bring det i kog og lade det småsimre 10 minutters tid. Sieve the mixture through a normal køkkensi and squeeze the last remnants of the juice through the sieve with the back of a spoon. Measure the liquid and proceed as above from the country that you otherwise might have been with the juice from fruits and berries.
Pictures of Strawberry-rhubarb-currant-chilli syrup
Here a version with raspberries, strawberries, currants and Habanero
….og her en med hindbær, strawberries, ribs, rhubarb, lots of vanilla, mixed Habanero, Red Morouga and BOC.
English here: Rice pudding cake with ginger and chilli
Another way to serve a danish rice pudding dessert. Although it can of course be made without chili, I do believe that, together with the ginger, it matches the sweet taste and really suits it well. They are both very discrete in the cake and gives just a hint of hot seasoning.
Ingredients – base:
1 package (approx 260 grams) Bastogne biscuits – the original with cinnamon flavor – alternative: ginger biscuits
100 grams of almonds
100 gr butter
2 tablespoons Muscovado or brown sugar
1 tsp chili powder
1 teaspoon ground cinnamon
1 tsp grated nutmeg
½ tsp salt
Ingredients – filling:
60 gr rice (the type used for porridge)
½ liter of whole milk
8 tablespoons raw cane sugar
6 sheets of gelatin
2½ dl whipping cream
400 grams of cream cheese – i.e.. Philadelphia
1 – 1½ tablespoons fresh, finely grated ginger
2 tsp chilli powder or fresh, finely chopped chilli to taste
2 – 3 teaspoons vanilla powder (not sugar) or other similar vanilla product (i.e. essence)
Ingredients – topping:
1 glass of Amarena cherries
1 dl Amaretto
½ teaspoon chili powder or some fresh very finely chopped
4 sheets of gelatine
First make a rice pudding of milk and rice. Bring milk to a boil over medium heat while stirring. Add rice and stir well. Let cook for 2 minutes without lid. Reduce to low heat and put the lid on. Let the porridge cook until it has absorbed all the milk – it takes about 40 minutes. It must be stirred periodically during that time – especially towards the end, so that the porridge does not catch at the bottom of the pot. When the porridge is ready, take it off the heat and cool completely. For instance. put cold water in the bottom of the kitchen sink and place the pot in it to cool.
The almonds are toasted lightly in a medium hot pan – stir occationally, until they begin to smell nice and get a little color – not too much though. They can also begin to make little popping noises, but they don't neccesarily do that. Let them then cool.
All the ingredients for the base, except the butter butter, is ground up in food processor until it has the consistency of very coarse flour.
The butter is melted and mixed with the 'flour'. The mass is pressed into the bottom of a greased springform with your fingers (be careful to add some at the edges) and set it aside to cool while you prepare the filling.
Soak the 6 sheets of gelatine in cold water.
Be sure that Philadelphia is at room temperature when you're using it (remove from refrigerator ½ – 1 hour before use).
Finely chop the chilli if you use whole ones and grate the ginger. Put sugar, chili, vanilla and ginger in a bowl with Philadelphia.
Whip the cream to semifirm peaks. Whip Philadelphia and spices sugar together for a minut or two, so that the sugar is dissolved.
Stir in the cold rice porridge.
Remove the gelatin from the water and melt it over very low heat with the water that clings to it. Stir it in the mass – using the hand mixer at low speed for this is a good idea. It is important that you pour the melted gelatine so that a thin beam hits right where the mixer is running, then there is less likelihood of forming threads in the mass, but make sure now to get it all mixed well in the bowl.
Gently fold the cream into the mix with a soft spatula and then pour it into the form on top of the cooled bottom. Smooth it neatly, cover with clingfilm and put the cake in the refrigerator an hour or two.
When it's time to make the top layer, put the 4 gelatine leaves in cold water for approx 10 minutes of time.
Pour Amarena berries and their juice in a small saucepan and gently warm with chili and gelatine when it's ready (after the 10 minutes soaking). Do not boil, but must just be a bit warmer than lukewarm, such that the gelatine melts.
Remove pan from heat and stir immediately Amaretto in. Allow to cool to handwarm or slightly cooler and pour over the cold cake.
Cover with clingfilm and put the cake in the refrigerator at least an hour again – but until later or next day is fine.
An old classic that deserves a revival iklædt suffered chili.
Here it is served with chili-mandel-krokant.
Opskriften er til 4 personer.
4 store eller 8 små faste pærer
100 gr sukker
½ dl of water
1 tsp chili powder
a nip of salt
ca 20 gr smør
1 – 1½ dl piskefløde
Low CE. in portion chili-mandel-krokant.
Bulbs rinsed and peeled. Let the stem sit. Large bulbs makes sense to halve and remove core housing – most easily with a spoon, but small bulbs used throughout.
Sukkeret smeltes i en gryde ved middel varme.
Når alt sukkeret er smeltet røres vandet godt ud i.
The bulbs into the pot and heat is tempered immediately to very low. Vend pærerne godt rundt i siruppen og bliv ved med at vende dem forsigtigt nogle gange i løbet af de 5 – 10 – 15 minutter de nu står og simrer møre i karamellen. The time is dependent on how soft the bulbs was from the beginning. When they are almost done sprinkle salt and chilli powder to the pan and turning around.
Keep an eye on the caramel. There may need to be thinned with some more water on the way, so it does not become too thick and burns.
When the pears are tender, be they with a slotted spoon and dropped slightly by.
Stir quickly butter in the caramel into the pan and remove it from the heat. Pour the caramel into a bowl and let it cool.
Just before serving whip the cream stiff and fold with caramel. It looks fine if it does not stir out completely in, but just turned around a few times so it makes the 'stripes'.
If the caramel has become quite abundant stiff of standing – it can be whipped with floda instead. Just pour it in just the liquid cream and whisk it all together – it will be fine pin.
Serve the pears with cream / karamelblandngen and sprinkle any. with krokant.
Krokant er supernemt at lave og meget anvendelig i og til en lang række desserter og kager. Det kan drysses over næsten hvadsomhelst og bruges i eks. Apple Cake, is, chocolate cakes and more.
You can use whatever you feel like nuts and grains – like the mix if you like. The goals are not as important – but not low krokant before, you can use the recipe here as a starting point. Next time you might have more or less of sugar, salt or chilli. You can choose to chop the almonds / nuts before you get them in – I leave them all because I think it looks good to you see them clearly when krokanten cut..
100 gr sukker
100 gr mandler eller andet (possibly. coarsely chopped)
1 lille tsk flagesalt
1 lille tsk chilipulver
Find the ingredients and target them by.
The sugar melted quietly over medium heat in a frying pan. It is important that the temperature is not too cold – then melts it never – or hot – so it burns quickly on. Keep a close eye on it.
When it is turned molten salt and almonds well around the sugar mass. Let stand a minute or two and heat through – tonsils may begin to pop, it must be good.
Just inside the shell of the heat Stir chili powder around the mass. Do not pour it in before, then it can Branka in the hot sugar mass.
Pour the mixture onto a baking sheet and let it cool completely.
Hak den i stykker på skærebrættet med en stor skniv når den er kølet helt og brug krokanten med det samme eller opbevar det i en lufttæt dåse.
It is important to krokanten are kept in fully air-tight container in order not to become soft. maybe some. residual is delicious finely chopped on morgenhavregrynene or youghurten – or just as a snack.
Of course you can spice up your crunchy with everything except chili – Try the items. with cinnamon also. Chili and cinnamon Smag also fantastic together.
This may be a good bet for a super easy dessert, where there is still something exciting to come by in taste.
The bulbs will sagten made one or a few days before they are needed – and mousse can also if you like the heavy and dense. If it should be light and fluffy, it must be made earlier than a few hours prior to use. I think it is absolutely fantastic on both Maad.
The mousse is just a classic dark chokolademousse with chili. I like my chocolate mousse quite dark and without cream – så jeg foretrækker denne opskrift og bruger gerne 80% chokolade i den. Therefore, it is not very sweet – just chocolate delicious.
Giver 4 – 6 portioner.
1 dl rå rørsukker
1 dl water
1 fast pære
chili to taste
4 øko æg (maybe instead use. 4 pasteuriserede blommer og 4 pasteuriserede hvider)
140 gr mørk chokolade
chili to taste
1 dl piskefløde
1 spsk grappa (or else – i.e.. orange liqueur of some sort is a classic for chocolate)
1 tsk flormelis
Peel the pear, del den i 4 både og fjern kernehuset. Cut into slices on the short edge.
Clean the chilli and cut it into small cubes.
Of d, sugar, pear and chilli in a small saucepan and bring to the boil. Simmer over low heat, uncovered, for about. 10 minutes.
Put everything in a bowl, let it cool slightly and place it in the fridge – like the day after.
Melt the chocolate in a water bath at low heat in the dish as mousse must be assembled in.
Share while the eggs – whites in a large bowl and the egg yolks just kept short time in a small.
Finely chop the chilli as finely as you can and pour up to the egg yolks.
When the chocolate has melted, set the bowl on the chef's table to chokolade has approximately room temperature. I gently touches around it a few times along the way with a spatula and make sure to scrape any. chocolate down from sides of bowl.
Now whip the egg whites until stiff.
Stir egg yolks and chilli good in chocolate (it solidifies very quickly, so I use elmixeren the lowest gear), tilsæt hurtigt ca 1/3 af æggehviderne og fortsæt med at røre dem godt ud (still with slow mixing).
Væk med mixeren og vend de sidste æggehvider forsigtigt i massen – it is easiest with a spatula, I think. Although it must be carefully, must continue to be exactly no more stripes in – no longer, then slips the air bubbles out and those we will retain.
Hæld straks i 4 – 6 fine glas eller hvad du måtte ønske at servere i – and put them in the fridge.
Just before serving whip the cream with the spirits and icing sugar (icing sugar makes the cream can 'keep’ spirits and still whipped).
Add a layer of whipped cream on top of the mousse and top with chili pear and a little bit of syrup.
Operating syrup you can use over the next few days in the kitchen – to example. quickly boil a small glass of fresh jam with what you just fruit – or you can try other good things for the.
Eventually made with a Aji Pineapple (could easily take a more) i pæren og 2 Aribibi Gusano i moussen.