Fruit Meringue

Ingredients:

3 white eggs.
200 gram sugar
½ teaspoon cream of tartar
¼ teaspoon vinegar 5%
½ teaspoon vanilla powder

Contents:
300 ml thick cream, mixed
150 gram can of mandarin orange, cut
300 gram meat of mango, cut like small cube
200 gram small red/ black grapes without seed, cut in half .

Decoration
50 gram sugar, for caramel
Mint leaves

Step 1: Heat the oven with temperature 100º C. Smear the flat tray with butter. Take one piece of bread paper which is smoothy, put above the tray. Draw with pencil shaped rounds diameter 10-12 cm.

Step 2: Mix the white egg until stiff and sugar empty. Continue mixing while steamed until the dough thick and smooth for ± 10 minutes, lift up from the steamed pan. Put the cream of tartar, mix well, then put the vinegar and vanilla, mix continually until the dough cool.

Step 3: Take the dough white egg, put into the syringe pocket with round tip. Spray the dough from the edge round until all of the round, flat the edge with palette. (If you like, you can make the texture). Do until the dough empty.

Step 4: Put the tray into the ove, bake for 1 hour until the color changed to yellow and dry. Turn off the oven and let meringue ccool in the oven.

Step 5: Take Out the meringue from oven. Release slowly and carefully from paper, put above wire rack. Add the mixed cream above meringue, arrange the fresh fruit above. Decorate with caramel sugar and mint leave.

Peach Cobbler

Ingredients:

1000 gram peach fruit
3 tablespoon sugar
2 tablespoon cointreau (if you have)
½ tablespoon water of lemon fruit
1 tablespoon maizena flour
1 tablespoon sugar, for sowing.

Dough

100 gram self raising flour
½ teaspoon salt
3 tablespoon almond powder
50 gram sugar
2 tablespoon butter
25 ml liquid milk
½ teaspoon almond essence

Step 1: Heat the oven with temperature 180° C. Cut 2 peaches in indentation part, then turning until the half lose, throw away the seed and peeled. Cut long each peaches become 8-10 parts, then put in the bowl, put them into the side. Mix sugar, cointreau, water of lemon fruit, and maizena flour, stir well. Pour the mixed sugar in the bowl with peaches fruit inside., mix well. Prepare peaches in the place resistant to hot.

Step 2: The dough: Sieve the wheat flour and salt become one. Put almond powder and sugar. Add butter, mix with using pastry knife until the dough granulous like sand.

Step 3: Put the milk and almond essence, mix well, put the dough into the tray until closing the peaches, flat it. Sow the sugar on the top.

Step 4: Put the tray into the oven, baked until the color changed into brown (± 30-35 minutes). Lift up. Present while it is warm, If you like presenting with vanilla ice cream.

Classic Trifle

Ingredients:

225 gram spongecake, ready to use
2 tablespoon Apricot jam
3 tablespoon brandy
3 tablespoon sweet sherry
400 gram can of apricot, cut
300 ml thick cream, mix
25 gram baked almond, cut thin.

Custard

450 ml liquid milk.
½ teaspoon vanili powder
2 egg yolk
50 gram sugar

Step1: Prepare the bowl ± 1.000 ml. Cut the spongecake thin size 3X4 cm. Smear the base with apricot jam, pour with brandy and sherry.

Step 2: Put the spongecake in the bowl which has been prepared until closing the bowl’s base, then put the apricot above it.

Step 3: Custard: Heatthe milk and vanili into the pan with medium fire, don’t until boil, lift up. Mix the egg yolk and sugar in the bowl until the color weak. Pour the mixed eggs into the milk pan, mix well. Place that above the stove with small fire, mix until thick, lift up.

Step 4: Pour custard in the mold bowl. Put the into the side until a bit hard, if it need, put in the refrigerator. Decorate the top part with mixed cream and baked almond.

Time for cooking: 35 minutes; for 4 portion.

Butterscotch Pudding

Ingredients:
Pudding:

125 gram butter.
115 gram brown sugar
90 gram golden syrup/maple syrup
2 eggs
250 gram self raising flour
185 ml liquid cream

Sauce:

110 gram butter
100 gram brown sugar
125 ml whipped cream

Step 1: Heat the oven at 180º Celsius. Prepare the round tray diameter 20 cm, bread paper diameter 30 cm, and rope/ yarn for closing and tighten the tray. Mix the butter and brown sugar with high speed mixer until soft and expand.

Step 2: Pour the golden syrup while keep mixing, then put the egg one by one, mix continually until mix well. Put the flour in 2-3 step, take turns with cream, stir well.

Step 3: Pour the dough into the tray which has been prepared, distribute it. Spread one of the bread paper base with butter. Close the tray with paper which has been put with butter and it is upside down, then tight closely the paper edge with rope.

Step 4: Prepare the tray size more bigger than tray with the dough in. Put the cookies tray inside. Pour the water until half high the tray. Put into the oven, heat until 1- 1 ¼ hour or until cooked. (Sign: when stick with ribs, the top of ribs still clean), turn off the oven.

Step 5: Sauce: Cook the butter and brown sugar to the pan with small fire until the butter melt and brown sugar dissolved, pour the cream, stir well, then lift up.

Step 6: Take out the tray from oven, let it cold, open the paper. Take out the cookies from the mold, cut. Present it with the sauce.


Time for cooking: 90 minutes; for 12 slices.

Tiramisu

Ingredients:

250 gram mascarpone cheese
2 tablespoon sugar
2 eggs, separate the yolk from the white
1/8 teaspoon salt.
1 tablespoon water of lemon fruit
1-2 tablespoon coffee instant powder.
125 ml water.
2-3 tablespoon coffee liqueur.
100 gram ladyfinger’s cookies, cut 2 cm
1 tablespoon chocolate powder, for sowing.

Step 1: Mix become one: cheese, sugar and egg yolk, mix with the mixer until done.

Step 2: Mix the yellow egg with salt and water of lemon fruit in other place until the dough expand. Then, mix together with cheese, stir well and put them into the side.

Step3: Dissolved the coffee powder in water, then mix together coffee liqueur. Mix well.

Step 4: Prepare 4 glasses. Put ½ part cookies into each Glass, add on with the dissolved coffee. Then, put ½ part of the cheese dough. Continue coating, with the same order until full.

Step 5: Close the Glass with aluminium paper, keep in the refrigerator until frozen (1-2 hour). Present sowing with chocolate powder above it.

Cooking time: 30 minutes+ frozen time: for 4 glasses.

Cappuccino Mousse

Ingredients:

250 gram white cooking chocolate.
125 gram tasteless butter, melt
2 eggs, mix.
1-1 ½ teaspoon gelatine powder.
300 ml cream, mix until expand.
3 teaspoon coffee powder instant.
Netmeg powder for sowing

Step 1: Cut the chocolate, put into the bowl resistant to heat. Boil the water in the wok, put the bowl with the chocolate in it above the wok. Cook with small fire until chocolate melt, lift up. Move the melt chocolate to other place, then mix with liquid butter, mix. Put the eggs, mix until the dough smooth.

Step 2: Mix the gelatine with 2 tablespoon water, wait a while until expand. While, boil a bit of water into the wok. Put the place with gelatine. In it above, mix until gelatine, lift up. Leave it until cool.

Step 3: Mix the gelatine and chocolate dough, mix well. Put the cream mix inside, stir slowly until mix all. Separate 1/3 part of the dough to other place.

Step 4: Melt the coffee powder to ± 3 teaspoon hot water. Then, mix with 2/3 part the chocolate dough, mix well the dough until the color changed to brown.

Step 5: Put that dough to the glass, spread it. Keep it in the refrigerator until the base of it hard. Then, pour the white chocolate dough above. Close the glass, put to the refrigerator until presenting. If you like, sow netmeg powder.


Cooking time: 45 minutes; for: 4-6 glasses.

Cheesecake Strawberry

Ingredients:
150 gram butter.
3 tablespoon honey
300 gram crackers.

Contents:
15 gram gelatine.
50 ml hot water.
400 gram cream cheese
100 ml thick cream
50 gram sugar
1 eggs
1 tablespoon lemon fruits.
300 gram strawberry, chopped.

Decoration:
Fresh strawberry
Mint leaves

Step 1: Spread the round tray 20 cm with butter. Melt butter and honey together in wok with small fire. Put crumbs of the crackers, stir well and lift up.

Step 2: Pour to the tray, press with the spoon until closing to the base and side of the tray. Cool to the refrigerator for 1 hour.

Step 3: Content: Mix gelatine with hot water inside to the bowl which resistant to heat, then put above the flat wok with water in it, cook with small fire until clear, lift up. Mix the cream cheese, thick cream, and sugar in the bowl until soft. Put the eggs, water of lemon fruit, and gelatine, mix continually. Add the strawberry, mix well.

Step 4: Put the dough into the cookie mold, cool for 3-4 hours until hard. Take out the cake from the mold. Decorate with fresh strawberry and mint leaves above the cake, then presenting.


Cooking time: 60 minutes + frozen time; for: 8 slices.

Apple and Raisin Crème Brulee

Ingridients:

450 gram apple, peeled & chopped
2 tablespoon water of lemon squash
25 gram raisin
600 ml thick cream
1 cm cinnamon
3 yellow eggs
50 gram sugar
4 tablespoon palm sugar

Step 1: Put chopped apple, water of lemon squash & 4 tablespoon water in pan. Cook in the low fire, stir up between 15-20 minutes until apple smashed. Put raisin in, stir up and lift up. Distinguish it in 4-6 mold bowl.

Step 2: Cook 450 ml cream with cinnamon. Stir up until boil, then lift up. Close the pan and distinguish for 10 minutes, take away the cinnamon.

Step 3: Mix yellow eggs and sugar until pale color, then put the left cream, stir up until mix.
Mix that cream inside, cook and stir up above the medium fire for 15 minutes until thick.

Step 4: Put the dough to a mold bowl with mixture of apple inside. Distinguish until warm, add on with the palm sugar.

Step 5: Cook in oven with high temperature for 2-3 minutes, or until sugar melt & bubble on the top, take out from oven. After cool, put it in the refrigerator for 1 hour before presenting.

Time: 35-40 minutes; For: 4-6 persons

Pacific Caramel Custard

Ingridients:

75 gram sugar
1 tablespoon water

Custard:
5 yellow eggs
100 gram sugar
500 ml hot milk
50 gram skin of orange fruit, chopped
30 gram skin of lemon fruit, chopped

Step 1: Heat oven with temperature 170`C, then prepare 4 thick cups which resistant to hot. Mix sugar and water in thick pan, cook for ±5 minutes until sugar color brown and become caramel, then lift up. Pour equally to the cup.

Step 2: Custard: Mix the yellow eggs and sugar until white and thick (± 4 minutes). Add hot milk, stir well.

Step 3: Put skin of orange fruit and lemon fruit, stir well. Distinguish for 10-15 minutes, then pour to the cup with caramel inside. Close the cup with aluminum paper.

Step 4: Prepare a tray for bake, pour hot water inside with 2 cm height. Put the dessert cups inside the tray.
Step 5: Bake it in oven for 20-30 minutes until frozen, lift up, take out from oven. After cool, turn over the cup on the dish plate, take out the content.

Time: 30 minutes; For: 4-6 persons