My Recipes
The recipes I have decided to make are listed below:
- Layered Jelly.
- Ice Cream Sundae.
- Bread and Butter Pudding.
- No-Bake Milk Chocolate Chip Cheesecake.
- Lemon Meringue Pie.
- Pancake Stack.
- Chocolate and Cream Roulade.
- Raspberry Trifle.
After the results I have got from my sensory analysis I have done, I have decided to use Cheesecakes as my development recipe. The developments I have decided to do are listed below:
- No-Bake Lime Cheesecake
- No-Bake Blueberry Cheesecake
- No-Bake White Chocolate Chip and Raspberry Cheesecake
Trifle
Ingredients
12 Trifle Sponges
100g Fresh Strawberries
100g Fresh Raspberries
50g Strawberry Jam (Melted)
50g Raspberry Jam (Melted)
150g Custard
To Top
Whipped Cream
100s and 1000s
Glacier Cherries
Method
- Break up the trifle sponges and place them in the bottom of a trifle bowl.
- Cover the sponges covering them in the fresh fruit and the melted jam, making sure there is a good coverage of the sponge
- Cover the things in the bowl with custard, letting it run down the sides for appearance.
- Cover the custard generously in whipped cream and finish with cherries and 100s and 1000s on top.
Taste
I made my trifle nice and fruity which was nice but it also worked well with the richness of the custard and the cream.
Texture
The texture of my trifle was brilliantly soft because of all the cream, custard and fresh fruit, topped with crunchy 100s and 1000s.
Appearance
My trifle looked best just after I had put the toppings on because when I put the 100s and 1000s on the top all the colour ran out and coloured the cream.
The average total for my trifle was 7/10.
Chocolate Chip Cheesecake
Ingredients
500g Mascarpone Cheese
500g Chocolate Hobnobs
30g Butter
500g Chocolate
50g Chocolate chips
30g Sugar
Method
- Crush the hobnobs and melt the butter. Add the melted butter to the crushed hobnobs and press down into a spring fold cake tin. Put the mixture into the fridge until you need it again.
- Mix the cheese and the sugar together whilst the chocolate is melting above boiling water. Once the chocolate is melted, add it to the mixture and mix in until the colour is a constant light brown.
- Add the chocolate chips to the cheese mixture and spread evenly over the biscuit base and chill for 2 hours.
Taste
It was very sweet and rich but it was very nice. The base was a bit too thick but it was still very nice
Texture
The texture of my cheesecake was very good because it had the crunchy base, smooth topping and the chocolate chips.
Appearance
My cheesecake looked nice when it was in the tin but it collapsed a little bit when I tried to take it out.
The average total for my cheesecake was 8.33/10.
Bread and Butter Pudding
Ingredients
12 Medium slices white bread
50g Butter
175g Caster sugar
8 Egg yolks
Few drops of vanilla essence
300ml Milk
300ml Double cream
25g Sultanas
25g Raisins
Method
- Pre-heat oven to gas 180˚C and grease the oven-proof dish.
- Remove crusts from bread cut bread into triangles and butter 1 side of the bread.
- Whisk egg yolks and caster sugar together in a bowl
- Pour the milk and cream into a bowl and vanilla essence simmer gently then sieve the egg yolks into the mixture in the pan that is the custard done.
- Arrange the bread in layers in the dish sprinkling the raisins and sultanas between every layer.
- Poor the custard onto the layers bread leave to soak for 2 minutes
- Place dessert in the oven, cook for about 20-30 minutes until golden brown.
Taste
Overall quite sweat needed a little bit more sugar on the top just to give it that crisp crunch.
Texture
My Bread and butter pudding had a good texture because it had the soft bread at the bottom and crunchy bread at the top.
Appearance
My pudding was looked good because it had the soft colour of the bread and the dark colour of the sultanas and raisins.
The average score of my bread and butter pudding was 4.75/10
Layered Jelly
Ingredients
1 pack Blackcurrant Jelly
1 pack Lime Jelly
1 pack Strawberry Jelly
900ml Water (1/2 Hot, ½ Cold)
Method
- Break up the cubes of jelly into the separate chunks and put into a Pyrex jug.
- Put 150ml of the hot water on top of it and stir until the jelly cubes have melted.
- Top up the mixture with 150ml of cold water and put into a bowl.
- Leave in the fridge over night but with books under one side so the jelly is slanted.
- Continue this process with the other two jelly packs.
Taste
My jelly tasted nice because all the different fruity flavours of the different jelly worked well together.
Texture
My jelly didn’t have a good texture in my opinion because it was the same consistency all the way through and there was nothing to break up the softness.
Appearance
My jelly looked very good because of the slantedness of the jelly in the serving bowl and all the different colours of the jelly.
The average score of my layered jelly was 6.25/10
Chocolate and Cream Roulade
Ingredients
8 large eggs (all separated)
150g Caster sugar
50g cocoa powder
225g plain chocolate
2 tablespoons water
225ml Double cream
Method
- Pre-heat oven to gas 180˚C and grease a baking tray.
- Break up the chocolate into pieces into a basin and add the water. Place over simmering water and wait for chocolate to melt. When it is melted, beat take off the heat and beat with a wooden spoon until smooth. Beat 2 of the egg yolks, first on their own, then in with the chocolate. Let it cool for a while then whisk 2 of the egg whites until stiff and fold them into the chocolate mixture. Cover the bowl and chill for 1 hour.
- Place the remaining egg yolks into a basin and whisk until they start to thicken, then add the caster sugar and continue to whisk until the mixture starts to thicken slightly. Now mix the cocoa powder into the egg yolk mixture, then, using a clean bowl, beat the egg whites to a soft peak then carefully cut and fold the egg whites into the chocolate mixture then pour into the prepared tin. Bake for 25 mins and then leave to cool.
- Spread the chocolate mousse over the roulade and then whip up the cream softly and spread that over it. Roll into a cylinder shape and top with icing sugar.
Taste
My roulade was very nice but I didn’t put enough cream or mousse into it so it was a bit bland.
Texture
My roulade had good texture because it had a crusty outside and a soft and creamy middle.
Appearance
My roulade looked good because it had the nice look of a cracked outer part and has a good cross section.
The average score of my Chocolate and Cream Roulade was 6.66/10
Lemon Meringue Pie
Ingredients
For the pastry:
175g/6oz plain flour
15g/½oz icing sugar
75g/3oz butter
1 egg, yolk only
1 tbsp water
For the filling:
2 large lemons
40g/1½oz cornflour
300ml/10fl oz water
2 egg, yolks only
75g/3oz caster sugar
For the meringue:
3 egg, whites only
120g/4½oz caster sugar
Method
- Preheat the oven to 200C/400F/Gas 6.
2. To make the pastry, measure the flour and sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and water and work to a firm dough.
3. On a lightly floured work surface, roll out the pastry and put into the baking dish. Prick the pastry lightly all over with a fork and put into the fridge.
4. Lower the oven heat to 150C/300F/Gas 2.
5. To make the filling measure 275ml cold water into a jug, and spoon the cornflour and sugar into a bowl. Add enough of the water to mix the cornflour to a smooth paste.
6. Pour the rest of the water, and the lemon zest into a small pan. Let this come to the boil then slowly pour it onto the cornflour, carefully mixing it until you have a smooth paste.
7. Return the mixture to the saucepan and bring back to the boil, still mixing.
8. Simmer very gently for about one minute, stirring all the time to prevent it from catching. Then remove the pan from the heat and beat in the egg yolks, lemon juice and, finally, the butter.
9. Pour the lemon mixture into the pastry shell and spread it out evenly.
10. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Spoon the meringue over the top of the lemon filling, spreading it out evenly and swirling it into peaks. Make sure there are no gaps.
11. Bake at the lower oven temperature for about 45 minutes or until the peaks of the meringue are crisp and pale beige on the outside and soft and marshmallowy underneath.
Taste
My pie was nice because the lemons and the pastry worked well together.
Texture
My pie had good texture because it had a crisp top layer, then a softer layer and then the very soft filling.
Appearance
My pie looked good because it had the nice look of a golden brown top.
The average score of my lemon meringue pie was 6.66/10
Pancake Stack
Ingredients
For the pancake mixture:
110g Plain flour, sifted
Pinch of salt
2 Eggs
200ml milk mixed with 75ml water
50g Butter
To serve:
50g Grated chocolate
50g Strawberries
Single cream (depending on taste)
Method
- Sift the flour and salt into a large mixing bowl, make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs getting any bits of flour from around the edge of the bowl as you do so.
- Next gradually add small quantities of the milk and water mixture, still whisking. When all the liquid has been added, use a rubber spatula to scrape any remaining bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan.
- Now get the pan really hot and then turn the heat down to medium. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It only takes half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between layers of the chocolate and the strawberries on a plate and when the last pancake has been made, cover the top with as much cream as you like.
Taste
My pancake stack was nice because the strawberries, chocolate and the cream worked well together.
Texture
My pancake stack had good texture because it had the crisp layers of pancakes, and then the softness of the strawberries.
Appearance
My pancake stack looked good because the contrast of the colours worked well.
The average score of my pancake stack was 6.66/10
Ice Cream Sundae
Taste
My pie was nice because the lemons and the pastry worked well together.
Texture
My pie had good texture because it had a crisp top layer, then a softer layer and then the very soft filling.
Appearance
My pie looked good because it had the nice look of a golden brown top.
Ice Cream Sundae
Ingredients
110ml/4fl oz double cream
55g/2oz butter
2 tbsp cocoa
4 scoops of ice cream
Strawberries
Whipped cream
A Flake
Method
1. Place the cream, butter and cocoa in a small pan.
2. Heat the pan gently for three minutes while whisking its contents to make a quick chocolate sauce.
3, Remove the pan from the heat.
4. Take a tall ice cream sundae glass and place two scoops of ice cream in its base.
5. Add the strawberries and then a drizzle of chocolate sauce.
6. Add the remaining ice cream and then top with a little more of the chocolate sauce.
7. Decorate the sundae with whipped cream and a flake.
Taste
My ice cream sundae was nice because the strawberries, chocolate and the ice cream worked well together.
Texture
My ice cream sundae had good texture because it had the cold, slowly melting sensation of the ice cream and the softness of the strawberries.
Appearance
My ice cream sundae looked good because the contrast of the colours worked well.
The average score of my ice cream sundae was 6.5/10
Sensory Analysis Results
The following marks are the marks out of ten I got on average from my family when they tested all of my recipes.
As you can see, because the cheesecake had the highest marks on average I will be doing that as my development recipe. I will be changing the toppings each time. The different toppings I will put on are:
- No-Bake Lime Cheesecake
- No-Bake Blueberry Cheesecake
- No-Bake White Chocolate Chip and Raspberry Cheesecake
Lime Cheesecake
Ingredients
500g Mascarpone Cheese
500g Ginger Biscuits
30g Butter
2 Limes
30g Sugar
Method
- Crush the biscuits and melt the butter. Add the melted butter to the crushed biscuits and press down into a spring fold cake tin. Put the mixture into the fridge until you need it again.
- Mix the cheese and the sugar together and add the juice and Zest of the two limes.
- Chill for 2 hours.
Taste
It was a bit bitter because I didn’t put enough sugar into it
Texture
The texture of my cheesecake was very good because it had the crunchy base and a smooth topping.
Appearance
My cheesecake looked nice when it was in the tin but it collapsed a little bit when I tried to take it out, not as much as the first one I made though.
The average total for my cheesecake was 9.25/10.
Blueberry Chesecake
Ingredients
500g Mascarpone Cheese
500g Digestive Biscuits
30g Butter
200g Blueberries
Vanilla Extract
30g Sugar
Method
- Crush the biscuits and melt the butter. Add the melted butter to the crushed Digestives and press down into a spring fold cake tin. Put the mixture into the fridge until you need it again.
- Mix the cheese and the sugar together whilst and add the vanilla extract to the mixture.
- Add the blueberries to the cheese mixture and spread evenly over the biscuit base and chill for 2 hours.
Taste
I found that the cheesecake was quite sickly because I accidentally put too much vanilla in. Otherwise I think it would have tasted very nice.
Texture
The texture of my cheesecake was quite bad because there was too much liquid in with the cheese mixture so it ended up at about the same consistency of single cream.
Appearance
My cheesecake looked nice when it was in the tin but it collapsed hugely when I tried to take it out.
The average total for my cheesecake was 4.75/10.
