Demerara Semifreddo

Demerara Semifreddo

by | May 10, 2019 | 0 comments

Deprecated: str_replace(): Passing null to parameter #3 ($subject) of type array|string is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 544 Deprecated: str_replace(): Passing null to parameter #3 ($subject) of type array|string is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 544 Deprecated: str_replace(): Passing null to parameter #3 ($subject) of type array|string is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 544 Warning: Attempt to read property "grams" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 613 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 613 Warning: Attempt to read property "grams" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 614 Warning: Attempt to read property "calories" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 615 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 615 Warning: Attempt to read property "caloriesFromFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 616 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 616 Warning: Attempt to read property "totalFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 617 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 617 Warning: Attempt to read property "totalFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 618 Warning: Attempt to read property "saturatedFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 619 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 619 Warning: Attempt to read property "saturatedFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 620 Warning: Attempt to read property "transFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 621 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 621 Warning: Attempt to read property "polyunsaturatedFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 622 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 622 Warning: Attempt to read property "monounsaturatedFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 623 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 623 Warning: Attempt to read property "cholesterol" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 624 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 624 Warning: Attempt to read property "cholesterol" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 625 Warning: Attempt to read property "sodium" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 626 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 626 Warning: Attempt to read property "sodium" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 627 Warning: Attempt to read property "totalCarbohydrates" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 628 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 628 Warning: Attempt to read property "totalCarbohydrates" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 629 Warning: Attempt to read property "dietaryFiber" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 630 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 630 Warning: Attempt to read property "dietaryFiber" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 631 Warning: Attempt to read property "sugars" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 632 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 632 Warning: Attempt to read property "protein" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 633 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 633 Warning: Attempt to read property "vitaminA" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 635 Warning: Attempt to read property "vitaminC" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 636 Warning: Attempt to read property "calcium" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 637 Warning: Attempt to read property "iron" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 638

Semifreddo is somewhere between ice cream and mousse. Literally meaning ‘semi-frozen’ it’s the best of both worlds! This version has a light caramel flavour with layers of homemade coconut biscuits in between. 

#SPONSORED

If this image hasn’t already convinced you to rush off and make this semifreddo right away, then I don’t know what will! Unless of course, I tell you about the smooth and creamy ice cream, or the layers of crunchy coconut biscuits in between – oh and then there’s the hazelnut praline on top and the waterfall of demerara sauce that you’ll want to fill a bathtub with! 

If you’ve been following my Natura Sugars series, you’ll know I’ve been celebrating the beauty of unrefined sugars. Unrefined sugars have all the flavour locked in rather than refined out. As a baker, they are some new, exciting ingredients to add to our arsenal. It opens a whole new world of flavours! Last month, I hero’ed the Natura Sugars Soft Brown Sugar in these madeleines, and this time the demerara sugar is my go-to. 

Semifreddo is probably the best way to make soft, scoopable ice cream at home (without an ice cream machine).  It involves whipping eggs and sugar over a bowl of simmering water (bain marie) until very light and fluffy. Once cool, you fold in the whipped cream, freeze and that’s it! You can check out the video of how to make it on my Youtube channel here. 

I’ve layered this one with my homemade Tennis biscuits which I am incredibly proud of, mostly because cracking the recipe took me a gazillion attempts and almost drove me mad! You are welcome, however, to use whichever biscuits you fancy, just make sure they fit the tin you’re going to set your semifreddo in!  

Demerara Semifreddo
Serves 6
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. SEMIFREDDO
  2. 3 large eggs
  3. 10ml (2 tsp) vanilla extract
  4. 110g (½ cup) NATURA SUGARS Demerara Icing Sugar
  5. 330ml (1 ⅓ cups) cream
  6. 400g homemade Tennis biscuits (or biscuits of your choice)
  7. HAZELNUT PRALINE
  8. 100g Natura Sugars Demerara Sugar
  9. 100g hazelnuts, skinned and toasted
  10. DEMERARA TOFFEE SAUCE
  11. 150g salted butter
  12. 150g Natura Sugars Demerara Sugar
  13. 150ml cream
Instructions
  1. For the Semifreddo, line a 21cm x 9cm loaf tin with non-stick baking paper, leaving some overhanging - this will make it easier to unmould later.
  2. Place the eggs, vanilla and Natura Sugars Demerara icing Sugar in a heatproof bowl over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from heat and beat for a further 6–8 minutes or until cool.
  3. Whisk the cream until soft peaks form.
  4. Gently fold the cream through the egg mixture gently and thoroughly combined.
  5. Pour a ¾ cup of the egg mixture into the prepared tin. Place an even layer of the biscuits over. then pour over another ¾ cup of the mix over and layer with biscuits Repeat with the remaining mix. Freeze the whole tin for 2 hours or until set.
  6. To make the praline, line a baking tray with baking paper or a silicone mat and spread the hazelnuts over. Place the sugar in a saucepan over high heat and melt (without stirring) until caramelised and golden. Pour onto the hazelnuts and allow to cool completely. Break into shards.
  7. To make the sauce, place the butter and sugar in a saucepan and place over a low heat. Simmer for 8 minutes until the sugar caramelizes and just starts smoking. Add the cream gradually while whisking. Allow to cool completely.
  8. Unmould the semifreddo by briefly dipping the tin into hot water. Allow to stand for 5 minutes to soften, before topping with the hazelnut shards and serving with the sauce.
Notes
  1. If you'd like to flavour the semifreddo, fold in flavourings such as spices, melted chocolate, lemon or orange zest or extracts with the cream.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/

 

Caramelised White Chocolate Chip Pan-Bang Cookies

Caramelised White Chocolate Chip Pan-Bang Cookies

by | Jul 24, 2018 | 2 comments

These caramelised white chocolate chip pan-bang cookies are the perfect combination of salty and sweet – they’re also ridiculously good looking!

  Pan-Bang Cookies drizzled in caramelised white chocolate

I’ve always admired the work of Sarah Kieffer, from the vanilla bean blog but when she managed to rock the internet with her rippled pan-bang cookies, I fell in love even more. If you don’t yet know what pan-bang cookies are, you may be confused into thinking that they are, in fact, the result of a flop. With crispy lacy edges and a chewy centre, though, these are far from a mutant. They are a glorious invention and I tend to agree with New York Times food writer, Julia Moskin, that they are a ‘leap forward in cookie technology’. Now that’s a subject I wish I had at school!

Woman holding a stack of pan-bang cookies

The trick to getting the beautiful ripples in these pan-bang cookies is purposely banging the cookies during baking. This creates waves of deliciousness that don’t just make the cookies extra photogenic but give the edges extra crunch. 

Pan-Bang Cookie on a bed of sea salt

I adapted Sarah’s recipe by including chunks of caramelised white chocolate, whole toasted almonds and finished them off with a sprinkling of sea salt. If you’re not a caramelised white chocolate fan (who are you, even!?) then some really great-quality dark chocolate would be equally sinful in these! 

Find out how to make your own caramelised white chocolate here.  

Caramelised White Chocolate Chip Pan-Bang Cookies
Yields 10
A chewy chocolate chip cookies with crispy lacy edges
Print
Prep Time
45 min
Cook Time
40 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
40 min
Total Time
1 hr 30 min
5517 calories
658 g
710 g
301 g
69 g
156 g
1201 g
2926 g
385 g
7 g
124 g
Nutrition Facts
Serving Size
1201g
Yields
10
Amount Per Serving
Calories 5517
Calories from Fat 2626
% Daily Value *
Total Fat 301g
464%
Saturated Fat 156g
781%
Trans Fat 7g
Polyunsaturated Fat 25g
Monounsaturated Fat 99g
Cholesterol 710mg
237%
Sodium 2926mg
122%
Total Carbohydrates 658g
219%
Dietary Fiber 22g
87%
Sugars 385g
Protein 69g
Vitamin A
120%
Vitamin C
2%
Calcium
81%
Iron
160%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 284g cake flour
  2. 5ml ground cardamom
  3. 2,5ml bicarbonate of soda
  4. 5ml sea salt
  5. 227g unsalted butter, room temperature
  6. 230g castor sugar
  7. 1 large egg
  8. 50g brown sugar
  9. 7,5ml vanilla extract
  10. 30ml water
  11. 170g caramelised white chocolate, roughly chopped
  12. 100g almonds, toasted and chopped
  13. 50g rolled oats
Instructions
  1. In a medium bowl, whisk together the cake flour, cardamom, bicarbonate of soda and salt.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until light and fluffy. Scrape the sides of the bowl and add the egg, vanilla and water and mix until combined. Stir in the chocolate, almonds and rolled oats until completely combined.
  3. Line 2 baking trays with baking paper. Weigh out 100g balls or use an ice cream scoop to measure out as many balls of dough as possible. Arrange the dough balls evenly between the lined baking sheets (around 5 per tray) and freeze overnight.
  4. Preheat oven to 180 degrees Celsius (160 degrees fan-forced).
  5. Bake the cookies for 10 minutes. Just as the cookies start to puff in the middle slightly, lift the one side of tray slightly (about 2 centimetres) and drop on to the rack. This will cause the first ripple to appear, tap the tray on the rack twice more before continuing. After 2 minutes, lift and drop the tray again. Repeat this method a few times so you have a few rippled lines on the cookie.
  6. The cookies bake between 16-18 minutes in total or until they are fully spread out and the edges are golden brown.
  7. Repeat this process with the second tray, and cool the cookies on a cooling rack.
Notes
  1. - The cookies are rather large, but in order to get the perfect ripple you need them to be large. If you make them smaller you won’t get the same effect.
  2. - If you don’t freeze the cookies beforehand, the cookies will spread out too much and you won’t get that desired ripple.
  3. - Baking them on the dull side of foil, makes the bottom of the cookies, nice a crispy and golden brown, but normal parchment paper also works just as well.
Adapted from The Vanilla Bean Blog
beta
calories
5517
fat
301g
protein
69g
carbs
658g
more
Adapted from The Vanilla Bean Blog
The Kate Tin https://thekatetin.com/
40-Second Microwave Yoghurt Cheesecakes

40-Second Microwave Yoghurt Cheesecakes

by | Jun 7, 2018 | 0 comments

These virtually-instant 40-second microwave yoghurt cheesecakes are soft, creamy and the filling uses just two ingredients! 

#SPONSORED

Are you ready to have your mind blown? The recipe for these 40-second microwave yoghurt cheesecakes is so easy I almost don’t need to write it down. This is going to be one of those recipes that you will always remember because you’re going to make it so many times! Are you ready? 1 litre of double cream yoghurt and 1 tin of condensed milk. That’s it, guys! Whisk it together and microwave it for 40 seconds and you have a cheesecake that’s soft, creamy and luscious.  It’s absolutely crazy and to be honest, shouldn’t really work when it comes to the science of baking but who cares about science when it tastes so good? 

Now, you can’t have a luscious creamy cheesecake without a crunchy base to go with it. I’ve used my latest biscuit obsession as the crust – the new BAKERS Good Morning™ Breakfast Biscuits. They have a lovely crunch to them that remains even after the quick burst in the microwave. I’m not really a breakfast person and admit to skipping breakfast on most days but give me a biscuit? Now, that’s a breakfast I’ll eat! I keep a stash of these on my desk or in the kitchen so I can munch on them in between emails, shoots, recipe testing and general life chaos. 

I’ve used the fruity Peach & Apricot flavour here and matched it with stewed apricots as a topping but the BAKERS Good Morning™ Breakfast Biscuits Berry flavour would also be so yum with frozen berries on top of the cheesecake too. But hey, I’m open to other flavour suggestions too!  I’m just loving how you’re all sending me pictures of the recipes you make from The Kate Tin – so please keep them coming and I’d absolutely love to see you trying this recipe out. It’s so easy even the kids can make it – without burning the kitchen down! 

40-Second Microwave Yoghurt Cheesecakes
Serves 4
These virtually-instant 40-second microwave yoghurt cheesecakes are soft, creamy and the filling uses just two ingredients!
Print
Prep Time
5 min
Cook Time
1 min
Total Time
6 min
Prep Time
5 min
Cook Time
1 min
Total Time
6 min
4671 calories
271 g
1360 g
387 g
56 g
242 g
1768 g
1194 g
234 g
2 g
124 g
Nutrition Facts
Serving Size
1768g
Servings
4
Amount Per Serving
Calories 4671
Calories from Fat 3405
% Daily Value *
Total Fat 387g
596%
Saturated Fat 242g
1212%
Trans Fat 2g
Polyunsaturated Fat 12g
Monounsaturated Fat 112g
Cholesterol 1360mg
453%
Sodium 1194mg
50%
Total Carbohydrates 271g
90%
Dietary Fiber 6g
25%
Sugars 234g
Protein 56g
Vitamin A
277%
Vitamin C
130%
Calcium
185%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 200g BAKERS Good Morning™ Peach & Apricot Breakfast Biscuits, crushed plus extra for serving
  2. 50g salted butter or margarine, melted
  3. 1 litre plain double cream yoghurt
  4. 1 x 387g tin condensed milk
  5. juice and the finely grated zest of 1 small lemon
  6. Stewed apricots, passionfruit, raspberries and extra biscuits to decorate
Instructions
  1. Grease 4-6 microwave-safe coffee cups or glasses.
  2. Combine the crushed biscuits and butter and press into the bottom of each cup or glass.
  3. In a large bowl, mix together the yoghurt and condensed milk with the lemon juice and zest and pour into the mugs.
  4. Microwave on full power for 40 seconds or until set - the cheesecakes should jiggle slightly.
  5. Allow to cool completely then top with stewed apricots, passionfruit, raspberries and extra crumbled biscuits.
Notes
  1. If you want to unmould the cheesecakes, simply refrigerate for 3-4 hours before turning them out
beta
calories
4671
fat
387g
protein
56g
carbs
271g
more
The Kate Tin https://thekatetin.com/

 

MORE CHEESECAKE RECIPES TO DROOL OVER:

Tin Roof Cheesecake

5-Ingredient Nutty Chocolate Magic Bars

5-Ingredient Nutty Chocolate Magic Bars

by | May 12, 2014 | 0 comments

Idiot-proof doesn’t come close to describing these bars. I mean, you don’t even need a bowl to make them! It’s a simple case of layering 5 ingredients and banging the tray in the oven. No stirring, no mixing, and no effort. But I don’t promise that waiting for them to bake won’t take effort because it will. It will in fact be torture. Now I hear you asking, ‘But Kate, why are they magic?!’ Well, because you just layer the ingredients in the baking tin, and while they are in the oven, they magically split into a crumbly biscuit layer, a sticky caramelised toffee layer and a nutty, chocolatey layer on top. What I love the most about these magic bars, besides the fact that they’re ridiculously easy and decadent, is that they’re just as versatile. Don’t like coconut? Swop it out for oats, or puffed rice or granola. Add more nuts, take out the chocolate, sprinkle in smarties or chocolate malty balls, the sky is the limit!

5-Ingredient Nutty Chocolate Magic Bars

No mixing, no washing up, simply layer the ingredients in a baking pan and the bars magically come together during baking.

Makes 24

 

125g butter, melted

150g chocolate or digestive biscuits, crushed

1 tin (395g) sweetened condensed milk

1 cup The Kate Tin Dark Chocolate Chips or The Kate Tin Baking Chocolate, chopped

2 ½ cups chopped nuts, coconut or oats (or a combination of all)

 

Preheat oven to 180°C. Grease and line a 20 x 20cm non-stick baking pan. Pour the melted butter into the tray and sprinkle the biscuit crumbs over evenly. Pour half the condensed milk over. Layer the remaining ingredients on top one at a time and press down firmly with the back of a spoon then pour the remaining condensed milk over. Bake for 25-30 minutes or until light brown. Loosen from the sides while still warm and cool on a wire rack. Cut into bars.