Recipes: CocoLatoShoppe

recipes

CocoLatoShoppe

Table of Contents

1 Chocotorta 2 Budino di Cioccolata 4 Lamingtons 5 Tiramisu 6 Gelato Alla Fruta 7 Baklava

Ingredients: •2 packets of chocolate c ookies (chocolate tea bis- cuits or similar) •1 can of Dulce de Leche ( La Lechera or others) •1 small pot of light cream cheese (like Philadelphia) •300 ml milk •Chocolate chips or grated c oconut (optional)

1) Mix the milk and cocoa.

2) Beat four spoonfuls of dulce de l eche with the cream cheese until mixed.

3) Soak the cookies in the milk and cocoa mixture.

4) Layer the dulce de leche mixture in a pan with the chocolate cookies. Continuing altering layers of dulce de leche and cookies.

5) Place in the freezer for a few hours.

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Budino di Cioccolata

Ingredients:

•3 1/2 cups (825 ml) milk •3/8 cup (75 g) sugar •2 ounces (50 g) savoiardi (light airy cookies, substitute ladyfingers if need be) •2 ounces (50 g) bitter chocolate •3 eggs •1/2 teaspoon vanilla extract •1/4 cup (50 g) sugar •435g (3 cups) icing sugar

1) Combine the sugar, cornstarch, cocoa, and salt in a heavy saucepan, and mix.

2) Add the low fat and evaporated milk slowly, blending it into the cocoa mixture with a whisk.

Bring to a boil over medium heat whisking continuously.

3) Reduce the heat to a simmer, and continue to cook over low heat until the mixture has thickened, about 8 minutes.

4) Stir in the chopped chocolate and vanilla and whisk until smooth.

5) Pour the hot pudding into 6 (8 ounce) ramekins and cover the surface of each with a square of plastic wrap to prevent the pudding from developing a skin on top.

6) Refrigerate for at least 4 hours.

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Ingredients: For the Cake~ •4 eggs •200g (1 cup) granulated sugar •1 teaspoon vanilla extract •200g (1 cup) all-purpose (plain) flour •1 ½ teaspoons baking powder •110g butter, melted and cooled For the Icing~ •75g unsalted butter •250ml (1 cup) milk •65g (1/2 cup) cocoa powder

1) Preheat oven to 190°C. Grease and line base of a 20cm square cake tin with baking paper.

2) Beat eggs with a pinch of salt. Add sugar and half of the vanilla.

3) Beat until thick and creamy. In wa separate bowl, sift together flour, cornflour and baking powder. Add to egg mixture, then carefully fold through 60g melted dairy blend.

4) Pour cake mixture into prepared tin and bake for approximately 30 minutes, or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire cake rack to cool. Cut into 20 squares. Meanwhile to make icing, dissolve cocoa in 1/3 cup boiling water. Place icing sugar in a medium size bowl. Add cocoa mixture, remaining canola blend and remaining vanilla essence. Stir well to combine.

5) Using a fork, skewer each cake square then spoon over warm icing to coat. Lightly sprinkle with coconut, then arrange on a lined baking tray and set aside.

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Ingredients: •6 egg yolks •3/4 cup white sugar •2/3 cup milk •1 1/4 cups heavy cream •1/2 teaspoon vanilla extract •1 pound mascarpone cheese •1/4 cup strong brewed coffee, room temperature •2 tablespoons rum •2 (3 ounce) packages ladyfinger cookies •1 tablespoon unsweetened cocoa powder

Tiramisu

1) In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.

2) In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.

3) In a small bowl, combine coffee and rum.

Split ladyfingers in half lengthwise and drizzle with coffee mixture.

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4)Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Ingredients: •7 - 8 oz Strawberry •3-4 tbsp sugar syrup , or maple syrup (to keep it refined sugar free) or orange juice (if you prefer less sweet) •squeeze of lemon

Gelato alla Fruta

1) Cut up whole fruits into ½ inch cubes (except raspberries - these can be frozen whole).

2)Lay out the fruits in a single layer on parchment paper lined baking trays (it’s OK if the fruits touch).

Freeze the fruits completely and store them in freezer bags.

3)Roughly weigh out 8 oz of the frozen fruit and place it in a small food processor or ice crushing blender.

4)Pulse to crush the fruits into small pieces and add the simple syrup, a tablespoon at a time (while pulsing) to create a smooth sorbet-like paste. Please see notes.

5)Add a squeeze of lemon juice and run the blender for a few seconds to mix.

6) Spoon it into a bowl and serve

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Ingredients: •1 pound chopped mixed nuts • 1 teaspoon ground cinnamon •1 (16 ounce) package phyllo dough • 1 cup butter, melted • 1 cup white sugar •1 cup wate •r 1/2 cup honey •1 teaspoon vanilla extract •1 teaspoon grated lemon zest

Baklava

1) Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

2) Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.

3)Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat until you have 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.

4) Bake in preheated oven 50 minutes, until golden and crisp.

5)While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.

6)Remove the baklava from the oven and immediately spoon the syrup over it.

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