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16 Oct 2012

Friday, 26 April 2013

Part 2 - Sweets: A Taste Of Guinness In The Kitchen This St. Patrick’s

This is the second installment of A Taste Of Guinness In The Kitchen This St. Patrick’s. The first was all about savouries and today it will be on sweets. I quite like using Guinness in cakes as it gives a tinge of bitterness of a stout. On top of that it make the cake really moist.

I've made Chocolate Guinness Cake which later was made known as Black Velvet and in cupcake size. From this base recipe, I further jazzed up the cake into Arthur's Dream by layering the cake with peanut butter, banana slices, more chocolate and finished off with some crunchy almond pralines. I've also turn Guinness into ice cream!

So can you imagine what other sweets you can do with Guinness and here are some of them...

Guinness Chocolate Brownies
Serves 12

100ml Guinness
185g dark Chocolate
50g Milk Chocolate
185g Butter
3 Eggs
275g Caster Sugar
Vanilla Essence
85g Plain Flour
20g coco powder
50g White Chocolate buttons

Line a baking tray with parchment paper and sprinkle white chocolate buttons in tray.

Melt the Guinness, butter, dark and milk Chocolate together, remove from heat when melted.

Whip eggs sugar and vanilla essence (until figure of 8) and fold into the chocolate mix. Sieve in flour and coco powder, folding in 3 stages. Pour into tray and spread out bake for 20 – 22 minutes at 160C.

Serve warm with Vanilla ice cream.

Guinness Chocolate Cupcake

10 oz flour
2 oz coco powder
6 oz castor sugar
¾ tsp baking powder
3 oz butter
½ tsp vanilla essence
2 eggs
4 fl oz Guinness

Butter icing:
6oz butter
12oz icing sugar

Preheat oven at 170C.

Cream butter and sugar. Combine all the dry ingredients; add egg, Guinness and vanilla slowly until the mix comes together. Place into 12 cupcake papers and bake for 15 – 20 minutes.

For the butter icing beat the butter and icing sugar till soft and creamy. When cupcakes are cold pipe the butter icing on and serve.

Guinness Chocolate Mousse
Serves 6

10 egg yolks
10 egg whites, whisked
350g dark chocolate
1/4 lb butter
100g caster sugar
100ml GUINNESS® draught

Melt the dark chocolate and butter in a bain-marie and add in the GUINNESS® draught.

Beat the egg yolks and caster sugar until light and fluffy. Mix in the melted chocolate mixture in with egg yolks and slowly fold in the whisked egg whites until everything is smooth. Transfer the mousse to serving glasses and chill.

Serve with fresh raspberries or other seasonal berries.

Guinness Chocolate Truffles
Makes 25 Truffles

1 kg dark chocolate in small chunks
400ml cream
Zest of 1 Orange
Cocoa or coconut powder

Add the cream and GUINNESS® to a saucepan and bring to the boil. Add the chocolate and grated orange zest. Mix together until the chocolate is fully melted.

Leave the chocolate mix until it is cool to the touch, but not set.

Take generous tea spoons of the mixture and roll in your hands to form small round truffles, dust in cocoa powder or coconut powder.

Set in the fridge for 2 - 3 hours.

Buckwheat Pancakes with Guinness Original
Makes 2 pancakes

1 cup of milk
60g butter
½ tsp salt
½ sugar
6 tbsp buckwheat flour
170g plain flour
½ tbsp vegetable oil
2 eggs
8 tbsp GUINNESS® Original

Heat milk gently with butter until it melts. Cool.

Sieve dry ingredients together and gradually add the milk and butter mix, and the GUINNESS® Original.

Whisk eggs and oil together and gradually add the milk and butter mix and the GUINNESS® Original. Pour the liquid into the centre of the bowl and beat together gently until amalgamated. Leave covered for up to two hours.

Very lightly butter a non-stick pan and heat the mixture. Cook pancakes in the normal way, piling one top of the other as they cooked. Fold when ready to serve.

To Serve:

Fold each pancake in half and half again. Drizzle with butter and sour cream and caviar, smoked salmon or marinated salmon, heat in warm oven until just beginning to crisp at the edges.

Guinness Cake

8 oz butter
8 oz soft brown sugar
4 eggs (lightly beaten)
10 oz plain flour and 2 leve tsps of mixed spice sieved together
8 oz seedless raisins
8 oz sultanas
4 oz mixed peel
8-12 tbsps of GUINNESS®
4 oz walnuts

Cream butter and sugar together until light and creamy and gradually beat in the eggs. Fold in the flour and mixed spice. Add the raisins, sultanas, mixed peel and walnuts and mix well together. Stir 4tbsps of GUINNESS® into the mixture and mix to a soft dropping consistency.

Turn into a prepared 7 inch cake tin and bake in a very moderate over at Gas Mark 3\325f for 1 hour. Reduce heat to Gas Mark 2\300f and cook for a further 1 ½ hours and allow to cool.

Remove from cake tin and prick the base of the cake with a skewer and spoon over the remaining 4-8 tbsps of GUINNESS®.

Keep the cake for 1 week before eating.

Thank you Guiness Anchor Berhad and G2 Public Relations for the recipes.

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