Layered Desserts – Hannah Miles

This is my version, which also has the crunch of a buttery chocolate cookie crumb base, topped with a rich espresso ganache and a cinnamon custard. It is the kind of dessert that just makes you reach for a spoon to dig in with. For the base, crush the Oreo cookies to fine crumbs in a food 150 g/51/2 oz. Oreo cookies processor or blender.

In a saucepan, melt the butter and then stir 85 g/6 tablespoons butter it into the crumbs, mixing well so that all the crumbs are coated. Press a large spoonful of crumbs into the base of each ramekin and leave to cool. 100 ml/1/3 cup double/heavy For the ganache, place the cream and espresso coffee in a cream saucepan with the broken chocolate and butter and heat over a 60 ml/1/4 cup espresso coffee gentle heat until the chocolate and butter melt and the ganache 30 g/2 tablespoons butter thickens.

Place a spoonful of the ganache on top of the crumbs in 100 g/31/2 oz. plain/semisweet the ramekins and chill in the refrigerator until set. chocolate, broken into pieces For the custard, heat the cream and bring to the boil. While the cream is heating, whisk the egg yolks with the sugar and cinnamon until thick and creamy. Pour over the hot cream and whisk together.

400 ml/scant 13/4 cups double/ It is easiest to do this using a stand mixer or have someone to heavy cream help you pour. Place the custard in a large heatproof bowl resting 4 UK large/US extra-large egg over a pan of simmering water and whisk until the custard starts yolks to thicken. This will take about 20-25 minutes. I find this very 60 g/5 tablespoons caster/ therapeutic and I think it gives you control over the thickness granulated sugar, plus extra for ep of the custard.

Pour the custard into the ramekins on top of the sprinkling ganache and leave to cool.

Hewlett Woodmere Public Library Hewlett, New York 11557 Business Phone (516) 374-1967 Recorded Announcements (516) 374-166’ and pavlova to oie cakes. d pweet pies There is something special Ree a layered dessert. The flavour sensation as you bited down on a variety of tastes and textures is truly magnificent. Thicker luxurious-layers paired with thin and delicate layers, and tiny hidden surprises of sweetness or crunch make every mouthful exciting.

What’s more, the organically occurring decoration is beautiful to behold. Exposed layers are a trend hot on the heels of the naked cake phenomenon (stripping away fussy frosting, and leaving the cake itself as the star attraction). Hence, retro layered desserts such as trifles, tiramisus and frozen cakes are enjoying a revival. The queen of cakes, Hannah Miles, has created this collection of sumptuous recipes, which includes classic desserts, whose layers have been loved for years, as well as more adventurous ideas for those who love to entertain.

The CLASSIC LAYERS chapter contains popular crowd-pleasers like Black Forest Layer Cake and French Millefeuilles. Next comes FRUITY LAYERS, including delights like a Pineapple Mint Parfait and a Peaches and Cream Pavlova. In INDULGENT LAYERS find wonders like a Chocolate Peanut Butter and Jelly Terrine and a Toasted Marshmallow Espresso Cake. The FROZEN LAYERS chapter includes fun Blackcurrant Baked Alaska and Ice Cream Cookie Sandwiches.

The CELEBRATION LAYERS chapter is out to impress with an Ombre Layer Cake and Festive Christmas Pudding Trifle. – Finally, for the adventurous: ROUND THE WORLD LAYERS includes treats such as Cranberry and Pecan Baklava and a stunning Swedish Princess Cake. UK £16.99 ~ US $21.95 i . “Priced higher in Canada ISBN 978-1-84975-763-8 Digitized by the Internet Archive in 2023 with funding from Kahle/Austin Foundation https://archive.org/details/layereddessertsm0000hann y Hannah Miles photography by Steve Painter ™% RYLAND PETERS & SMALL LONDON »* NEW YORK weer tne IEMA LLLLE ll For my fabulous friend Maren, with love and friendship x Design, photography and prop styling Steve Painter Editors Kate Eddison, Alice Sambrook and Gillian Haslam Production Gordana Simakovic Art Director Leslie Harrington Editorial Director Julia Charles Publisher Cindy Richards Food Stylist Lucy McKelvie Food Stylist’s assistant Cherry Ackerman Indexer Vanessa Bird First published in 2016 by Ryland Peters & Small 20-21 Jockey’s Fields London WCIR 4BW.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

Book Information

• Unique ID: c48bb30c26ce3438
• File Extension: .pdf
• File Size: 18,171,323 bytes (17.33 MB)
• Title: –
• Author: Unknown
• ISBN: 9781849757638
• Pages: 153
• Language: English (en)

Reading & Word Statistics

• Estimated Reading Time: 202.43 minutes
• Total Words: 40,486
• Total Characters: 231,301
• Average Words per Page: 264.61
• Average Characters per Page: 1511.77

Most Frequent Words

cake (437), cream (417), sugar (341), chocolate (229), meringue (204), cup (196), place (187), top (183), layer (170), large (167), whisk (167), butter (165), pan (156), caster (144), granulated (141), layers (140), pastry (134), baking (134), oven (129), vanilla (124), leave (117), minutes (114), tablespoons (113), cool (113), mixture (112), double (111), bowl (110), heavy (104), one (102), egg (97), icing (96), teaspoon (93), add (93), using (89), serve (89), remove (87), eee (87), make (86), refrigerator (86), together (86), time (86), spoon (84), sponge (84), ice (83), confectioners (82), powder (81), syrup (81), eggs (80), cups (79), flour (79), heat (79), bake (74), jelly (70), cakes (68), extra-large (68), half (66), cover (64), melted (64), lined (63), cut (63), fold (61), pour (61), peaks (60), ground (60), inch (60), spread (60), remaining (59), custard (59), round (58), mixing (58), saucepan (58), dessert (57), forthe (57), water (56), sifted (56), light (56), trifle (55), gas (55), small (53), fruit (53), little (53), plain (53), base (53), set (52), serves (52), generous (51), stiff (51), coffee (51), slices (50), raspberry (50), piping (49), knife (49), sheets (49), assemble (47), preheat (47), lemon (45), plate (44), extract (44), cinnamon (44), food (43).

PDF Download