GRILLED BANANAS WITH VANILLA CREAM:

INGREDIANTS:

MEDIUM BANANAS,HALVED LENGTHWAYS -4
BROWN SUGAR -55 GM
BUTTER -20 GM
COCONUT FLAVOURED LIQUEUR -2 TABLESPOON
VANILLA BEAN - 1
THICKENED CREAM -160 ML
ICING SUGAR MIXTURE - 1 TALESPOON

METHOD:

SPRINKLKE BANANA WITH 1 TABLESPOON OF THE BROWN SUGAR;PLACE UNDER HOT GRILL UNTIL BROWNED LIGHTLY .

MEANWHILE ,STIR REMAINING BROWN SUGAR ,BUTTER AND LIQUEUR IN SMALL SAUCEPAN OVER LOW HEAT UNTIL SMOOTH .

SPLIT VANILLA BEAN IN HALF LENGTHWAYS ,SCRAPE SEEDS INTO SMALL BOWL;DISCARD POD.ADD CREAM AND ICING SUGAR;BEAT WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.

SERVE BANANA WITH VANILLA CREAM;DRIZZLE WITH SAUCE.

ICE-CREAM WITH ESPRESSO AND IRISH CREAM:

INGREDIANTS:

FINELY GROUND ESPRESSO COFFEE -2 TABLESPOON
BOILING WATER -160 ML
VANILLA ICE –CREAM - 500ML
IRISH CREAM LIQUEUR -125 ML
CHOCOLATE –COATED ROLLED WAFER STICKS. -15 GM

METHOD:

PLACE COFFEE AND THE WATER IN COFFEE PLUNGER;STAND 2 MINUTES,PLUNGE COFFEE .COOL 5 MINUTES.

DIVIDE ICE CREAM AMONG SERVING GLASSES;POUR LIQUEUR THEN COFFEE OVER ICE CREAM.SERVE WITH WAFER STICKS.

TIPS:

WE USE BAILEY’S IRISH CREAM IN THIS RECIPE,BUT YOU CAN USE ANY IRISH CREAM LIQUEUR.

FRESH PINEAPPLE WITH COCONUT:

INGREDIANTS:


SMALL PINEAPPLE -800G M
PASSION FRUIT PULP -80ML
COCONUT FLAVOURED LIQUEUR -2 TABLESPOON
FLAKED COCONUT, TOASTED - 10 GM

METHOD:

PEEL AND CORE PINEAPPLE;SLICE THINLY
DIVIDE PINEAPPLE AMONG SERVING DISHES;DRIZZLE WITH PASSIONFRUIT AND LIQUEUR,SPRINKLE WITH COCONUT.

TIPS:
WE CAN USE MALIBU IN THIS RECIPE,BUT YOU CAN USE ANY RUM-BASED COCONUT -FLAVOURED LIQUEUR.

RHUBARB CRUMBLE ICE-CREAM:

INGREDIANTS:

CHOPPED RHUBARB - 220 GM
BROWN SUGAR - 2 TABLESPOON
VANILLA ICE-CREAM,SOFTENED SLIGHLTY -2 LITRES
GINGER NUT BISCUITS,CHOPPED COARSELY - 125 GM


METHOD:

LINE 14 CM*21 CM LOAF PAN WITH PLASTIC WRAP.

COOK RHUBARB AND SUGAR IN LARGE HEAVY-BASED SAUCE PAN ,COVERED ,ABOUT 5 MINUTES OR UNTIL RHUBARB IS ALMOST TENDER.REDUCE HEAT ;SIMMER ,UNCOVERED,ABOUT 5 MINUTESOR UNTIL RHUBARB SOFTENS BUT RETAINS SHAPE.COOL.

PLACE ICE CREAM IN LARGE BOWL;BREAK UP SLIGHTLY .GENTLY SWIRL IN BISCUITS AND RHUBARB MIXTURE.

POUR ICE CREAM MIXTURE INTO PREPARED PAN.COVER;FREEZE 3 HOURS OR UNTIL FIRM.

WHITE CHOCOLATE MUD CAKE: 160C


INGREDIANTS:


BUTTER -250 GM
WHITE EATING CHOCOLATE,
CHOPPED COARSELY -180 GM
CASTER SUGAR -330 GM
MILK -180 ML
PLAIN FLOUR -225 GM
SELF RAISING FLOUR -75 GM
VANILLA EXTRACT -1/2 TEASPOON
EGGS ,BEATEN LIGHTLY - 2


METHOD:

PREHEAT OVEN TO MODERATELY SLOW.GREASE DEEP 20 CM-ROUND CAKE PAN;LINE BASE AND SIDE WITH BAKING PAPER.

COMBINE CHOCOLATE ,SUGAR AND MILK IN MEDIUM SAUCEPAN ;STIR OVER LOW HEAT UNTIL MELTED .TRANSFER MIXTURE TO LARGE BOWL;COOL 15 MINUTES

STIR IN SIFTED FLOURS ,EXTRACT AND EGG;POUR INTO PREPARED PAN.BAKE,UNCOVERED,IN MODERATELY SLOW OVEN ABOUT 1 HOUR 40 MINUTES .COOL CAKE IN PAN.

MEANWHILE MZKE WHITE CHOCOLATE GANACHE AND CHOCOLATE CURLS.

TURN CAKE ONTO SERVING PLATE TOP- SIDE UP.SPREAD GANACHE ALL OVER CAKE ;TOP WITH CHOCOLATE CURLS.

HOT RASPBERRY SOUFFLES:

INGREDIANTS:

FROZEN RASPBERRIES ,THAWED : 300 GM
WATER - 1 TABLESPOON
CASTER SUGAR -110 GM
EGG WHITES -4
THICKENED CREAM - 300 ML
CASTER SUGAR,EXTRA -2 TEASPOON

METHOD:

PREHEAT OVEN TO MODERATE .GREASE FOUR 1 –CUP[250 ML] OVEN PROOF DISHES;PLACE ON OVEN TRAY.

COMBINE 250 GM OF THE RASPBERRIES AND THE WATER IN SMALL SAUCEPAN;BRING TO BOIL .REDUCE HEAT ;SIMMER ,UNCOVERED ,UNTIL RASPBERRIES SOFTEN.ADD SUGAR,STIR OVER MEDIUM HEAT,WITHOUT BOILING,UNTIL SUGAR DISSOLVES;BRING TO BOIL REDUCE HEAT ;SIMMER FOR 5MINUTES UNTIL MIXTURE GETS THICK.THEN SIEVE THE MIXTURE .

BEAT EGGWHITES IN THE MACHINE BOWL,UNTIL SOFT PEAKS FORM.WITH MOTOR OPERATING ,GRADUALLY ADD HOT RASPBERRY MIXTURE;BEAT UNTIL WELL COMBINED.

AFTER PUT IN THE CONTAINER AND BAKE ,UNCOVERED IN MODERATE OVEN ABOUT 15 MINUTES OR UNTIL SOUFFLES ARE PUFFED AND BROWNED LIGHTLY .

MEANWHILE ,BEAT REMAINING RASPBERRIES,CREAM AND EXTRA SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL THICKENED SLIGHTLY.SERVE HOT SOUFFLES WITH RASPBERRY CREAM.

APRICOT AND WHITE CHOCOLATE TRUFFLES:

INGREDIANTS:

DRIED APRICOTS 410 GM
BOILING WATER - 250 ML
BUTTER ,SOFTENED -60 GM
ICING SUGAR MIXTURE -80 GM
DESICCATED COCONUT -135 GM
FINELY GRATED LEMON RIND - 1 TABLESPOON
WHITE EATING CHOCOLATE ,MELTED - 180 GM
WHITE CHOCOLATE MELTS,MELTED - 600 GM

METHOD:


GREASE 20 CM*30 CM LAMINGTON PAN: LINE BASE AND LONG SIDES WITH BAKING PAPER.
.
COMBINE APRICOTS AND THE WATER IN MEDIUM HEATPROOF BOWL.COVER;STAND 30 MINUTES,DRAIN.

BLEND OR PROCESS APRICOTS,BUTTER,SUGAR,COCONUT,RIND AND WHITE CHOCOLATE UNTIL COMBINED.SPREAD MIXTURE IN PREPARED PAN.COVER;REFRIGERATE OVERNIGHT.
ROLL ROUNDED TEASPOON OF THE MIXTURE INTO BALLS,PLACE ON BAKING –PAPER –LINED TRAY.DIP BALLS IN A THIRD OF THE MELTS;ROLL QUICKLY AND GENTLY BETWEEN PALMS TO COAT EVENLY.RETURN BALLS TO TRAY;REFRIGERATE UNTIL FIRM.REPEAT PROCESS TWICE MORE WITH REMAINING MELTS TO GIVE BALLS TWO MORE WHITE COATS

CHOCOLATE GANACHE AND RASPBERRY CAKE:

INGREDIANTS:

COCOA POWDER -35 GM
WATER -80 ML
DARK EATING CHOCOLATE[MELTED] -150 GM
BUTTER [MELTED] -150 GM
FIRMLY PACKED BROWN SUGAR -300 GM
ALMOND MEAL -125 GM
EGGS [SEPARATED ] -4
DARK EATING CHOCOLATE,CHOPPED COARSELY -200 GM
THICKENED CREAM -160 ML
RASPBERRIES - 300 GM


METHOD:

PREHEAT OVEN TO MODERATELY SLOW .GREASE DEEP 22 CM-ROUND CAKE PAN;LINE BASE AND SIDE WITH BAKING PAPER.

BLEND SIFTED COCOA WITH THE WATER IN LARGE BOWL UNTIL SMOOTH.STIR IN MELTED CHOCOLATE ,BUTTER,SUGAR,ALMOND MEAL AND EGGYOLKS.

BEAT EGGWHITES IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.FOLD EGG WHITES,IN TWO BATCHES ,INTO CHOCOLATE MIXTURE .

POUR MIXTURE INTO PREPARED PAN;BAKE,UNCOVERED ,IN MODERATELY SLOW OVEN ABOUT 1 ¼ HOURS.STAND CAKE 15 MINUTES,THEN TURN ONTO WIRERACK;TURN CAKE TOP-SIDE UP TO COOL.

STIR CHOPPED CHOCOLATE AND CREAM IN SMALL SAUCEPAN OVER LOW HEAT UNTIL SMOOTH.

PLACE RASPBERRIES ON TOP OF CAKE ;DRIZZLE CHOCOLATE MIXTURE OVER RASPBERRIES .STAND CAKE AT ROOM TEMPERATURE UNTIL CHOCOLATE SETS.

MANGO AND PASSIONFRUIT FOOL:

INGREDIANTS:

MANGO ,CHOPPED COARSELY -600 GM
PASSION FRUIT PULP - 1 TABLESPOON
EGG WHITES -2
CASTER SUGAR - 75 GM
VANILLA YOGHURT - 400 GM


METHOD:

BLEND OR PROCESS MANGO UNTIL SMOOTH.COMBINE MANGO PUREE AND PASSIONFRUIT IN SMALL BOWL.

BEAT EGGWHITES IN IN MACHINE BOWL UNTIL SOFT PEAKS FORM.GRADUALLY ADD SUGAR ,1 TABLESPOON AT A TIME ,BEATING UNTIL SUGAR DISSOLVES BETWEEN ADDITIONS.GENTLY FOLD EGG-WHITE MIXTURE.

LAYER MANGO MIXTURE AND EGG-WHITE MIXTURE INTO FOUR 1 ½ -CUP[375 ML] SERVING GLASSES.COVER ;REFRIGERATE 30 MINUTES BEFORE SERVING.

RASPBERRY SORBET:

INGREDIANTS:

WATER - 250 ML
CASTER SUGAR -220 GM
FROZEN RASPBERRIES - 600 GM
LEMON JUICE -1 TABLESPOON
EGG WHITES – 2 NO.


METHOD:

STIR THE WATER AND SUGAR IN SMALL SAUCE PAN OVER HEAT ,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES;BRING TO BOIL.REDUCE HEAT,SIMMER ,UNCOVERED,WITHOUT STIRRING ,5 MINUTES.

BLEND OR PROCESS RASPBERRIES,JUICE AND HOT SUGAR MIXTURE UNTIL SMOOTH.

PUSH MIXTURE THROUGH FINE SIEVE INTO 20 CM*30 CM LAMINGTON PAN;DISCARD SEEDS.COVER WITH FOIL;FREEZE UNTIL FIRM.

CHOP FROZEN BERRY MIXTURE COARSELY.BLEND OR PROCESS WITH EGG WHITES UNTIL SMOOTH AND PALER IN COLOUR.RETURN MIXTURE TO PAN
,COVER;FREEZE UNTIL FIRM.

DECADENT CHOCOLATE ROULADE:

INGREDIANTS:

DARK EATING CHOCOLATE ,CHOPPED COARSELY -200 GM
HOT WATER - 60 ML
INSTANT COFFEE POWDER - 1 TEASPOON
EGGS,SEPARATED - 4 NO.
CASTER SUGAR - 165 GM
THCKENED CREAM - 300 ML
RASPBERRIES 150 GM



METHOD:

PREHEAT OVEN TO MODERATE.GREASE 25 CM *30 CM SWISS ROLL PAN;LINE BASE AND LONG SIDES WITH BAKING PAPER,EXTENDING PAPER 5 CM ABOVE EGDES OF PAN.

COMBINE CHOCOLATE , THE WATER AND COFFEE POWDER IN LARGE HEATPROOF BOWL.STIR OVER LARGE SAUCEPAN OF SIMMERING WATER UNTIL SMOOTH;REMOVE FROM HEAT.

BEAT EGGYOLKS AND ½ CUP OF THE SUGAR IN SMALL BOWL WITH ELECTRIC MIXER ABOUT 5 MINUTES OR UNTIL THICK THICK AND CREAMY;FOLD EGG MIXTURE INTO WARM CHOCOLATE MIXTURE.

BEAT EGGWHITES IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM;FOLD EGG WHITES,IN TWO BATCHES,INTO CHOCOLATE MIXTURE.SPREAD INTO PREPARED PAN;BAKE,UNCOVERED ,IN MODERATE OVEN ABOUT 10 MINUTES.

MEANWHILE ,PLACE A PIECE OF BAKING PAPER CUT THE SAME SIZE AS SWISS ROLL PAN ON BOARD;SPRINKLE EVENLY WITH REMAINING SUGAR.TURN CAKE INTO SUGARED PAPER;PEEL LINING PAPER AWAY.COOL.
BEAT CREAM IN SMALL BOWL OF ELECTRIC MIXER UNTIL FIRM PEAKS FORM.SPREAD CREAM OVER CAKE;SPRINKLE WITH RASPBERRIES,ROLL CAKE,ROLL LONG SIDE ,BY LIFTING PAPER AND USING IT TO GUIDE THE ROLL INTO SHAPE .COVER ROLL ;REFRIGERATE 30 MINUTES BEFORE SERVING.



TIPS:

CHOCOLATE MIXTURE IS SUITABLE TO MICROWAVE.BE SURE YOU BEAT THE EGGWHITES ONLY UNTIL SOFT PEAKS FORM.OVERBEATING WILL DRY OUT THE EGGWHITES AND MAKE THEM DIFFICULT TO FOLD INTO CHOCOLATE MIXTURE

EASY PASSIONFRUIT COCONUT TART:

INGREDIANTS:

DESSICATED COCONUT -90 GM
CASTER SUGAR - 165 GM
PLAIN FLOUR -75 GM
EGGS,BEATEN LIGHTLY - 4 NO.
MILK - 330 ML
BUTTER ,MELTED - 125 GM
PASSIONFRUIT PULP - 125 ML
LEMON JUICE - 1 TABLESPOON
ICING SUGAR MIXTURE - 2 TABLESPOON


METHOD:

PREHEAT OVEN TO MODERATE .GREASE 24 CM PIE DISH.

COMBINE COCONUT ,SUGAR AND FLOUR IN LARGE JUG;STIR IN COMBINED EGG,MILK,BUTTER,PASSIONFRUIT AND JUICE.

POUR MIXTURE INTO PREPARED DISH.BAKE ,UNCOVERED ,IN MODERATE OVEN ABOUT 45 MINUTES OR UNTIL SET;COOL IN DISH.SERVE TART DUSTED WITH SIFTED ICING SUGAR.

CHOCOLATE NOUGAT FROZEN PARFAIT:

INGREDIANTS:

RICOTTA CHEESE -450 GM
CASTER SUGAR - 110 GM
DARK EATING CHOCOLATE[MELTED] -200 GM
ALMOND NOUGAT [CHOPPED COARSELY] -150 GM
THICKENED CREAM -300 ML


METHOD:

GREASE 14 CM*21 CM LOAF PAN;LINE BASE AND TWO LONG SIDES WITH BAKING PAPER,EXTENDING PAPER 5 CM ABOVE EDGES OF PAN.

BLEND OR PROCESS CHEESE AND SUGAR UNTIL SMOOTH;TRANSFER TO MEDIUM BOWL.STIR IN CHOCOLATE AND NOUGAT.

BEAT CREAM IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM .FOLD CREAM INTO CHOCOLATE MIXTURE.

SPOON MIXTURE INTO PREPARED PAN,COVER WITH FOIL;FREEZE OVERNIGHT.

REMOVE PARFAIT FROM PAN;SLICE THICKLY.STAND 10 MINUTES BEFORE SERVING.

TIPS:

SERVE WITH FRESH RASBERRIES,IF DESIRED.

CHOC –STRAWBERRY MERINGUE GATEAU:

INGREDIANTS:

BUTTER -125 GM
EGGS,SEPERATED -4 NO.
CASTER SUGAR -165 GM
SELF –RAISNG FLOUR -150 GM
COCOA POWDER -35 GM
BI-CARBONATE OF SODA -1/2 TEASPOON
BUTTER MILK -250 ML
CASTER SUGAR -150 GM
COARSELY CHOPPED ROASTED HAZELNUTS -30 GM
THICKENED CREAM - 160ML
ICING SUGAR MIXTURE 1 TABLESPOON
STRAWBERRIES ,HALVED -250 GM

METHOD:

PREHEAT OVEN TO MODERATELY SLOW.GREASE TWO 20 CM SANDWICH PANS ;LINE BASES AND SIDE WITH BAKING PAPER.
BEAT BUTTER ,EGGYOLKS AND CASTER SUGAR IN MEDIUM BOWL UNTIL LIGHT AND FLUFFY.STIR IN COMBINED SIFTED FLOUR ,COCOA AND SODA ,THEN BUTTERMILK.DIVIDE MIXTURE BETWEEN PREPARED PANS.

BEAT EGGWHITES IN SMALLBOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM;GRADUALLY ADD EXTRA CASTER SUGAR ,A TABLESPOON AT A TIME,BEATING UNTIL SUGAR DISSOLVES BETWEEN ADDITIONS.

DIVIDE MERINGUE MIXTURE OVER CAKE MIXTURE IN PANS;USING SPATULA,SPREAD MERINGUE SO CAKE MIXTURE IS COMPLETELY COVERED .SPRINKLE NUTS OVER MERINGUE MIXTURE ON ONE OF THE CAKES.BAKE CAKES ,UNCOVERED,IN MODERATELY SLOW OVEN ABOUT 25 M INUTES.COVER PANS LOOSELY WITH FOIL;BAKE IN MODERATELY SLOW OVEN ABOUT 20 MINUTES.STAND CAKES IN PANS 5 MINUTES,TURN ONTO WIRE RACKS;TURN CAKES TOP-SIDE UP TO COOL.
BEAT CREAM AND ICING SUGAR MIXTURE IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.PLACE CAKE WITHOUT NUTS ON SERVING PLATE;SPREAD WITH CREAM MIXTURE. SPRINKLE WITH STRAWBERRIES;TOP WITH REMAINING CAKE.

SUMMER FRUIT IN BLACKCURRANT SYRUP:


INGREDIANTS:

VANILLA BEAN -1
WATER -125 ML
BLACKCURRANT SYRUP -375ML
MEDIUM APRICOTS -200 GM
MEDIUM PLUMS [HALVED] -450 GM
MEDIUM NECTARINES[HALVED] -350 GM
MEDIUM PEACHES[HALVED] -300GM
FRENCH VANILLA FRUCH -200 GM

METHOD:

SPLIT VANILLA BEAN IN HALF LENGTHWAYS;SCRAPE SEEDS INTO MEDIUM SAUCEPAN.ADD POD,THE WATER AND SYRUP TO PAN;BRING TO A BOIL .BOIL,UNCOVERED FOR 5 MINUTES OR UNTIL SYRUP THICKEN SLIGHTLY .ADD FRUIT ,REDUCE HEAT;SIMMER,UNCOVERED ,TURNING FRUIT OCCASIONALLY,ABOUT 8 MINUTES OR UNTIL FRUIT IS TENDER.

REMOVE FRUIT MIXTURE FROM HEAT;DISCARD VANILLE BEAN.SERVE FRUIT AND SYRUP TOPPED WITH FRUCHE.

SPARKLING STONE FRUIT AND RASPBERRY JELLY:

INGREDIANTS:

CASTER SUGAR - 110 GM
SWEET SPARKLING WINE – 750 ML
GELATINE -1 ½ TEASPOON
WATER - 125 ML
LEMON JUICE -2 TABLESPOON
NECTARINE,MEDIUM,SLICED THINLY -170 GM
APRICOT,MEDIUM,SLICED THINLY - 100 GM
PLUM ,MEDIUM ,SLICED THINLY - 110 GM
RASPBERRIES -200 GM



METHOD:

STIR SUGAR AND 1 CUP OF WINE IN MEDIUM SAUCEPAN OVER HEAT,WITHOUT BOILING,UNTIL SUGAR DISSOLVES;BRING TO A BOIL.REDUCE HEAT;SIMMER ,UNCOVERED,WITHOUT STIRRING ,5 MINUTES.

MEANWHILE SPRINKLE GELATINE OVER THE WATER IN SMALL HEATPROOF ;STAND JUG IN SMALL SAUCEPAN OF SIMMERING WATER.STIR UNTIL GELATINE DISSOLVES.STIR GELATINE MIXTURE,REMAINING WINE AND JUICE INTO WINE MIXTURE.

DIVIDE FRUIT AMONG SIX 1-CUP[250ML] SERVING GLASSES.POUR WINE MIXTURE OVER FRUIT.COVER;REFRIGERATE UNTIL FIRM.

CHOCOLATE ,NUT AND COFFEE ICE –CREAM CAKE :

INGREDIANTS:

VANILLA ICE –CREAM – 2LITRES
INSTANT COFFEE POWDER -1 TABLESPOON
HOT WATER -1 TABLESPOON
VIENNA ALMONDS,CHOPPED COARSELY -70 GM
DARK EATING CHOCOLATE,MELTED -100 GM
CRÈME DE CACAO -1 TABLESPOON
WHITE EATING CHOCOLATE ,MELTED -100 GM
ROASTED SHELLED PISTACHIOS[CHOPPED] -75 GM


METHOD:

GREASE 21 CM SPRINGFORM TIN;LINE BASE AND SIDE WITH BAKING PAPER.
DIVIDE ICE-CREAM INTO THREE PORTIONS;RETURN TWO PORTIONS TO FREEZER.SOFTEN REMAINING ICE-CREAM IN MEDIUM BOWL.

DISSOLVE COFFEE IN THE WATER IN SMALL JUG;STIR INTO SOFTENED ICE-CREAM WITH TWO-THIRDS OF THE ALMONDS.SPOON INTO PREPARED TIN,COVER;FREEZE ABOUT 2 HOURS OR UNTIL FIRM.

MEANWHILE SOFTEN SECOND PORTION OF THE ICE- CREAM IN MEDIUM BOWL: STIR IN DARK CHOCOLATE .MICROWAVE ,UNCOVERED ,ON MEDIUM HIGH[80%] ABOUT 2 MINUTES OR UNTIL CHOCOLATE MELTS;WHISK UNTIL SMOOTH.STIR LIQUEUR,COVER;FREEZE ABOUT 1 HOUR OR ALMOST FIRM.SPOON DARK CHOCOLATE ICE-CREAM OVER COFFEE LAYER,COVER;FREEZE ABOUT 2 HOURS OR UNTIL FIRM.

SOFTEN REMAINING ICE-CREAM IN MEDIUM BOWL;FOLD IN WHITE CHOCOLATE.MOCROWAVE UNCOVERED,ON MEDIUM HIGH[80%] ABOUT 2 MI NUTES OR UNTIL CHOCOLATE MELTS;WHISK UNTIL SMOOTH.STIR IN TWO-THIRDS OF THE PISTACHIOS,COVER;FREEZE ABOUT 1 HOUR OR UNTIL ALMOST FIRM,STIRRING ICE-CREAM OCCASIONALLY TO SUSPEND PISTACHIOS EVENLY .SPOON WHITE CHOCOLATE ICE- CREAM OVER DARK CHOCOLATE LAYER ,COVER;FREEZE ABOUT 2 HOURS OR UNTIL FIRM.

REMOVE ICE-CREAM CAKE FROM TIN JUST BEFORE SERVING ;SPRINKLE WITH REMAINING ALMONDS AND PISTACHIOS.

BLACK BERRY AND ORANGE MASCARPONE CAKE :

INGREDIANTS :

BUTTER -185 GM
FINELY GRATED ORANGE RIND -1 TABLESPOON
CASTER SUGAR -220 GM
EGGS ,BEATEN LIGHTLY -3 NO.
SELF –RAISING FLOUR - 150 GM
ALMOND MEAL -40 GM
ORANGE JUICE -125 ML
BLACK BERRIES -350 GM
BLACK BERRY JAM ,WARMED -110 GM
ORANGE FLAVOURED LIQUEUR -1 TABLESPOON
ICING SUGAR MIXTURE -1 TABLESPOON


MASCARPONE CREAM :

THICKENED CREAM -160 ML
MASCARPONE CHEESE -250 GM
ICING SUGAR MIXTURE -55 GM
FINELY GRATED ORANGE RIND -1 TEASPOON
ORANGE FLAVOURED LIQUEUR -1 TABLESPOON


METHOD :

PRE HEAT OVEN TO MODERATELY SLOW.GREASE DEEP 22 CM –ROUND CAKE PAN;LINE BASE AND SIDE WITH BAKING PAPER.

BEAT BUTTER ,RIND AND CASTER SUGAR IN MEDIUM BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME ,BEATING UNTIL COMBINED NETWEEN ADDITIONS.FOLD FLOUR,ALMOND MEAL AND JUICE ,IN TWO BATCHES ,INTO BUTTER MIXTURE .

POUR CAKE MIXTURE INTO PREPARED PAN ;BAKE ,UNCOVERED,IN MODERATELY SLOW OVEN ABOUT 50 MINUTES.STAND CAKE 5 MINUTES,THEN TURN ONTO WIRE RACK ;TURN CAKE TOP- SIDE UP TO COOL.
MEANWHILE ,MAKE MASCARPONE CREAM.

RESERVE 10 BACK BERRIES.USING LARGE SERRATED KNIFE,SPLIT CAKE INTO THREE LAYERS .PLACE ONE LAYER OF CAKE ON SERVING PLATE ;SPREAD WITH HALF OF THE COMBINED JAM AND LIQUEUR.SPREAD WITH HALF OF THE MASCARPONE CREAM,THEN TOP WITH HALF OF THE BLACK BERRIES.REPEAT LAYERING PROCESS,FINISHING WITH LAYER OF CAKE COVER;REFRIGERATE 1HOUR .SERVE CAKE SPRINKLE WITH SIFTED ICING SUGAR AND RESERVED BLACK BERRIES.

MASCARPONE CREAM :

BEAT CREAM ,CHEESE AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM;STIR IN RIND AND LIQUEUR.

TIPS:

YPOU CAN USE COINTREAU,GRAND MARNIER,CURACAO OR ANY OTHER ORANGE FLAVOURED LIQUEUR IN THIS RECIPE.

ITALIAN RICOTTA CHEESE CAKE:

INGREDIANTS:

RICOTTA CHEESE -1 KG
EGGS -5 NO.
FINELY GRATED LEMON RIND -1 TABLESPOON
LEMON JUICE - 60 ML
VANILLA EXTRACT -1/2 TEASPOON
CASTER SUGAR - 220 GM
SULTANAS - 40 GM
FINELY CHOPPED MIXED GLACE FRUIT -125 GM

PASTRY :

BUTTER SOFTENED – 90 GM
EGG -1 NO.
CASTER SUGAR -55 GM
PLAIN FOUR - 185 GM
SELF –RAISING FLOUR -35 GM

METHOD:

GREASE 25 CM SPRINGFORM TIN.
MAKE PASTRY .
REDUCE OVEN TEMPERATURE TO MODERATELY SLOW.
BLEND OR PROCESS CHEESE,EGGS,RIND,JUICE,EXTRACT AND SUGAR UNTIL SMOOTH.STIR IN SULTANAS AND GLACE FRUIT;POUR CHEESECAKE FILLING OVER PASTRY BASE.
BAKE CHEESECAKE ,UNCOVERED,IN MODERATELY SLOW OVEN ABOUT 50 MINUTES OR UNTIL FILLING SETS;COOL AT ROOM TEMPERATURE,THEN REFRIGERATE UNTIL COLD.

PASTRY :

BEAT BUTTER IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SMOOTH ;ADD EGG AND SUGAR ,BEATING UNTIL JUST COMBINED .STIR IN HALF OF THE COMBINED SIFTED FLOURS;WORK REMAINING FLOUR IN BY HAND .KNEAD PASTRY GENTLY ON FLOURED SURFACE UNTIL SMOOTH .COVER WITH PLASTIC WRAP ; REFRIGERATE 30 MINUTES.PREHEAT OVEN TO MODERATELY HOT.ROLL PASTRY BETWEEN SHEETS OF BAKING PAPER UNTIL LARGE ENOUGH TO COVER BASE OF PREPARED TIN.LIFT PASTRY INTO TIN;PRESS INTO BASE .LIGHTLY PRICK PASTRY WITH FORK ,COVER ;REFRIGERATE 30 MINUTES.BAKE ,UNCOVERED ,IN MODERATELY HOT OVEN 20 MINUTES.


TIPS :

THIS RECIPE IS BEST MADE A DAY AHEAD AND STORED,COVERED ,IN THE REFRIGERATOR OVERNIGHT.

WENDY”S SPONGE CAKE :

INGREDIANTS:

EGGS -4 NO.
CASTER SUGAR -165 GM
WHEATEN CORNFOUR -100 GM
CUSTARD POWDER -30 GM
CREAM OF TARTAR -1 TEASPOON
BI CARBONATE OF SODA -1/2 TEASPOON
THICKENED CREAM – 300 ML
ICING SUGAR MIXTURE -1 TABLESPOON
VANILLA EXTRACT -1/2 TEASPOON
STRAWBERRY JAM ,WARMED -80 GM
STRAWBERRIES ,SLICED THINLY -250 GM
ICING SUGAR MIXTURE, EXTRA -1 TABLESPOON

METHOD:

PREHEAT OVEN TO MODERATE .GREASE AND FLOUR TWO DEEP 22 CM-ROUND CAKE PANS.

BEAT EGGS AND CASTER SUGAR IN SMALL BOWL WITH ELECTRIC MIXER ABOUT 5 MINUTES OR UNTIL THICK AND CREAMY ;TRANSFER TO LARGE BOWL.
SIFT DRY INGREDIANTS TWICE ONTO PAPER ,THEN SIFT OVER EGG MIXTURE ;GENTLY FOLD INGREDIANTS TOGETHER .

DIVIDE MIXTURE EVENLY BETWEEN PREPARED PAN AND BAKE IN MODERATE OVEN ABOUT 20 MINUTES.

BEAT CREAM,ICING SUGAR AND EXTRACT IN SMALL BOWL WITH ELECTRIC MIXER UNTIL FIRM PEAKS FORM.PLACE ONE SPONGE ON SERVING PLATE ;SPREAD FIRST WITH JAM ,THEN CREAM MIXTURE.TOP WITH STRAWBERRY SLICES,THEN WITH REMAINING SPONGE .DUST WITH SIFTED EXTRA ICING SUGAR MIXTURE.


TIPS :

WHEN FOLDING FLOUR INTO EGG MIXTURE ,YOU CAN USE A LARGE METAL SPOON ,A RUBBER SPATULA OR A WHISK,OR USE ONE HAND LIKE A RAKE.

BAKED PLUMS WITH FROZEN ALMOND CREAM:

INGREDIANTS:

RIPE MEDIUM PLUMS - 1.8 KG
VANILLA BEAN - 1
DRY RED WINE -125 ML
CASTER SUGAR -110 GM


FROZEN ALMOND CREAM:

THICKENED CREAM – 600ML
ICING SUGAR MIXTURE -40 GM
VANILLA EXTRACT - ½ TEASPOON
ALMOND NOUGAT ,CHOPPED FINELY -150 GM
TOASTED ALMONDS -80 GM

METHOD :

MAKE FROZEN ALMOND CREAM
PREHEAT OVEN TO MODERATE
CUT SHALLOW CROSS IN BASE OF EACH PLUMS,CUT SIDE UP,IN SINGLE LAYER,IN LARGE SHALLOW BAKING DISH.SPLIT VANILLA BEAN IN HALF LENGHTWAYS;ADD TO DISH.

POUR WINE OVER PLUMS;SPRINKLE PLUMS WTH SUGAR.BAKE,UNCOVERED ,IN MODERATE OVEN ABOUT 30 MINUTES OR UNTIL PLUMS ARE TENDER ,BRUSHING PLUMS WITH JUICES HALFWAY THROUGH COOKING TIME.DISCARD VANILLA BEAN.

MEANWHILE ,STAND FROZEN ALMOND CREAM AT ROOM TEMPERATURE FOR 10 MINUTES.

SERVE PLUMS WITH FROZEN ALMOND CREAM .

FROZEN ALOMND CREAM :

LINE 14 CM *21 CM LOAF PAN WITH PLASTIC WRAP.BEAT CREAM,SUGAR AND EXRACT IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM;GENTLY FOLD IN NOUGAT AND NUTS.SPREAD MIXTURE INTO PREPARED PAN,COVER WITH FOIL;FREEZE OVERNIGHT.

TIPS :

SEPARATE PIECES OF NOUGAT BEFORE FOLDING INTO CREAM MIXTURE TO PREVENT THEM FROM CLUMPING TOGETHER

WHITE CHOCOLATE FROZEN CHRISTMAS PUDDING:

INGREDIANTS :


CRAISINS -75GM
FINELY CHOPPED GLACE PINEAPPLE -1/2 CUP
BRANDY -60ML
VANILLA ICE-CREAM -2LITRE
VIENNE ALMONDS -280 GM
WHITE EATING CHOCOLATE MELTED -360 GM

METHOD:

LINE 17.5CM 1.75LITRE[7-CUP] PUDDING BASIN WITH PLASTIC WRAP,EXTENDING PLASTIC 5CM OVER EDGE OF BASIN.

COMBINE FRUIT AND BRANDY IN LARGE BOWL;STAND 30 MINUTES.
STIR ICE-CREAM AND NUTS INTO FRUIT MIXTURE UNTIL COMBINED.PACK ICE-CREAM MIXTURE INTO PREPARED BASIN,COVER WITH FOIL;FREEZE OVERNIGHT.

TURN PUDDING ONTO TRAY ;REMOVE PLASTIC WRAP,RETURN PUDDING TO FREEZER.

CUT A PIECE OF PAPER INTO 35 CM CIRCLE TO USE AS A GUIDE.COVER PAPER WITH A LARGE SHEET OF PLASTIC WRAP.SPREAD CHOCOLATE OVER PLASTIC WRAP.QUICKLY DRAPE PLASTIC,CHOCOLATE-SIDE DOWN,OVER PUDDING.SMOOTH PUDDING WITH HANDS BEFORE GENTLY PEELING AWAY PLASTIC WRAP.TRIM BASE;CENTRE PUDDING ON SERVING PLATE.

ROAST NECTARINE TART :

NECTARINE ,HALVED,STONE REMOVED -1.5 KG
ORANGE JUICE -60ML
BROWN SUGAR -110GM



METHOD:

GREASE 19 CM *27 CM LOOSE BASED FLAN TIN.MAKE PASTRY

MAKE CREAM PATISSIERE WHILE PASTRY CASE[SUGAR PASTE] IS COOLING, WITH THE REQUIRED TIN.

INCREASE OVEN TEMPERATURE TO HOT.PLACE NECTARINES,IN SINGLE LAYER,IN LARGE SHALLOW BAKING DISH;SPRINKLE WITH JUICE AND SUGAR.ROAST ,UNCOVERED,IN HOT OVEN ABOUT 20 MINUTES OR UNTIL NECTARINES ARE SOFT.COOL.

MEANWHILE,SPOON CRÈME PATISSIERE INTO PASTRY CASE,COVER;REFRIGERATE ABOUT 30 MINUTES OR UNTIL FIRM.TOP WITH NECTARINES.

CHOCOLATE ESPRESSO MOUSSE CAKE:

INGREDIANTS :


EGGS - 6 NO.
ICING SUGAR MIXTURE -80 GM
COCOA POWDER – 25 GM
CORN FLOUR -2 TABLE SPOON
DARK EATING CHOCOLATE ,MELTED -150 GM
TABLESPOON WATER -1
INSTANT COFFEE POWDER -1 TABLESPOON
HOT WATER – 1 TABLESPOON
THICKENED CREAM -750 ML
DARK EATING CHOCOLATE ,MELTED EXTRA -450 GM
COCOA POWDER ,EXTRA -2 TEASPOONS

METHOD :

PREHEAT OVEN TO MODERATE .GREASE 25CM*30 CM SWISS ROLL PAN ;LINE BASE AND TWO LONG SIDES WITH BAKING PAPER.

BEAT EGG YOLKS AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL THICK AND CREAMY ;TRANSFER MIXTURE TO LARGE BOWL.FOLD IN COMBINED SIFTED COCOA AND CORNFLOUR,THEN CHOCOLATE AND THE WATER.


BEAT EGGWHITES IN SMALLBOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.FOLD EGGWHITES ,IN TWO BATCHES INTO CHOCOLATE MIXTURE.SPREAD MIXTURE INTO PREPARED PAN;BAKE,UNCOVERED ,IN MODERATE OVEN ABOUT 15 MINUTES.TURN CAKE ONTO BAKING –PAPER-LINED WIRE RACK TO COOL.

GREASE 23 CM SPRING FORM TIN;LINE SIDE WITH BAKING PAPER,EXTENDING PAPER 5 CM ABOVE EDGE OF TIN.CUT 23CM-DIAMETER CIRCLE FROM COOLED CAKE;PLACE IN PREPARED TIN.DISCARD REMAINING CAKE.

DISSOLVE COFFEE IN THE HOT WATER IN SMALL JUG;COOL.BEAT CREAM AND COFFEE MIXTURE IN MEDIUM BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.FOLD IN COOLED EXTRA CHOCOLATE.

POUR COFFEE MIXTURE OVER CAKE IN TIN,COVER;REFRIGERATE ABOUT 3 HOURS OR UNTIL SET.

TRANSFER CAKE FROM TIN TO SERVING PLATE ;DUST WITH SIFTED EXTRA COCOA.

WHITE CHOCOLATE AND STRAWBERRY CHEESECAKE:

INGREDIANTS:

BUTTER NUT SNAP BISCUITS -185 GM
BUTTER [MELTED] -80 GM
GELATINE – 3 TEASPOON
WATER - 2 TABLESPOON
CREAM CHEESE [SOFTENED] -500 GM
SWEETENED CONDENSED MILK – 400GM
THICKENED CREAM – 300 ML
WHITE EATING CHOCOLATE ,MELTED - 150 GM
LARGE STRAWBERRIES ,HALVED -500 GM
SRAWBERRY JAM ,WARMED ,STRAINED -80 GM
LEMON JUICE -1 TABLESPOON

METHOD:

GREASE 23 CM SPRINGFORM TIN.
BLEND OR PROCESS BISCUITS UNTIL MIXTURE RESEMBLES FINE BREADCRUMBS.ADD BUTTER;PROCESS UNTIL COMBINED.USING HAND ,PRESS BISCUIT MIXTURE EVENLY OVER BASE OF PREPARED TIN,COVER;REFRIGERATE ABOUT 30 MINUTES OR UNTIL FIRM .

SPRINKLE GELATINE OVER THE WATER IN SMALL HEATPROOF JUG;STAND JUG IN SMALL SAUCEPAN OF SIMERING WATER.STIR UNTIL GELATINE DISSOLVES.COOL 5 MINUTES.

MEANWHILE ,BEAT CHEESE AND CONDENSED MILK IN MEDIUM BOWL WITH ELECTRIC MIXER UNTILSMOOTH.BEAT CREAM IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.

STIR WARM GELATINE MIXTURE INTO CHEESE MIXTURE;FOLD IN CREAM AND CHOCOLATE .POUR CHEESECAKE MIXTURE INTO PREPARED TIN,SPREADING EVENLY OVER BISCUIT BASE.COVER;REFRIGERATE ONE NIGHT.

ARRANGE STRAWBERRIES ON TOP OF CHEESECAKE;BRUSH STRAWBERRIES WITH COMBINED JAM AND JUICE.

PEACH AND RASPBERRY MERINGUE ROLL: 180 -190 c

INGREDIANTS :

EGG WHITES - 4 NO.
CASTER SUGAR – 165 GM
CORNFLOUR -1 TEASPOON
WHITE VINEGAR – 1 TEASPOON
ALMOND FLAKES - 25 GM
PEACHES [MEDIUM] -450 GM
THICKENED CREAM -300 ML
PEACH SCHNAPPS -1 TABLESPOON
RASPBERRIES -120 GM

METHOD:

PREHEAT OVEN TO MODERATE .GREASE 25 CM *30 CM SWISS ROLL PAN ;LINE BASE AND LONG SIDES WITH BAKING PAPER,EXTENDING PAPER 5 CM OVER EDGES.

BEAT EGGWHITES IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.GRADUALLY ADD SUGAR ,1 TABLESPOON AT A TIME,BEATING UNTIL SUGAR DISSOLVES BETWEEN ADDITIONS.FOLD IN CORNFLOUR AND VINEGAR.

SPREAD MIXTURE INTO PREPARED PAN;SPRINKLE WITH ALMONDS.
BAKE UNCOVERED IN MODERATE OVEN ABOUT 20 MINUTES OR UNTIL MERINGUE IS BROWNED LIGHTLY.

COVER WIRE RACK WITH BAKING PAPER.TURN MERINGUE ONTO PAPER;PEEL AWAY LINING PAPER.COOL.

MEANWHILE,CUT SMALL CROSS IN STEM END OF EACH PEACH;PLACE IN MEDIUM HEATPROOF BOWL .COVER WITH BOILING WATER;STAND 30 SECONDS, DRAIN.PEEL SKIN FROM PEACHES;SLICE FRESH THINLY.

BEAT CREAM AND SCHNAPPS IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM;SPREAD EVENLY OVER MERINGUE.TOP WITH PEACH AND RASPBERRIES.ROLL MERINGUE FIRMLY,FROM LONGSIDE,BY LIFTING PAPER AND USING IT TO GUIDE ROLL INTO SHAPE.

TIPS :

YOU CAN REPLACE PEACH SCHNAPPS WITH PEACH LIQUEUR OR BRANDY ,IF DESIRED.

BERRY CUSTARD PASTRIES :

INGREDIANTS:

READY –ROLLED BUTTER PUFF PASTRY – 2 SHEETS
ICING SUGAR MIXTURE -2 TABLESPOON
FRESH BERRIES -700GM

CUSTARD CREAM:

THICKENED CREAM -300 ML
VANILLA CUSTARD -300 GM
ICING SUGAR MIXTURE -40 GM

METHOD :

GREASE AND LINE THREE OVEN TRAYS WITH BAKING PAPER

CUT ONE PASTRY SHEET IN HALF .SPRINKLE ONE HALF WITH 2 TEASPOONS OF THE SUGAR;PLACE REMAINING HALF OF THE PASTRY ON TOP .ROLL PASTRY UP TIGHTLY FROM SHORT SIDE ;CUT LOG INTO EIGHT ROUNDS.REPEAT WITH REMAINING PASTRY SHEET AND ANOTHER 2 TEASPOON OF THE SUGAR.

PLACE ROUNDS ,CUTSIDE UP ,ON BOARD DUSTED LIGHTLY WITH ICING SUGAR ;ROLL EACH ROUND INTO AN OVAL ABOUT 8 CM*10 CM

PLACE OVALS ON PREPARED TRAYS.BAKE UNCOVERED ,IN HOT OVEN ABOUT 12 MINUTES OR UNTIL PASTRIES ARE BROWNED LIGHTLY AND CRISP,TURNING HALFWAY THROUGH BAKING.

MEANWHILE AKE CUSTARD CREAM.

PLACE A DROP OF THE CUSTARD CREAM ON EACH OF EIGHT SERVING PLATES [TO STOP PASTRY SLIDING ];TOP EACH WITH A PASTRYDIVIDE HALF OF THE BERRIES OVER PASTRIESS,THEN TOP WITH CUSTARD CREAM,REMAINING BERRIES AND REMAINING PASTRIES.DUST WITH SIFTED REMAINING SUGAR.

CUSTARD CREAM :

BEAT CREAM ,CUSTARD AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.COVER ;REFRIGERATE 30 MINUTES OR UNTIL FIRM.

CHOCOLATE LIQUEUR SAUCE:

DARK EATING CHOCOLATE,CHOPPED - 100GM
BUTTER -30GM
CREAM -80ML
ORANGE -FLAVOURED LIQUEUR -1 TABLESPOON

METHOD :

STIR CHOCOLATE,BUTTER AND CREAM IN SMALL SAUCEPAN OVER LOW HEAT UNTIL SMOOTH.STIR IN LIQUEUR.

PROFIT ROLES WITH CHOCOLATE LIQUEUR SAUCE: 180 -190C 10 MIN.

INGREDIANTS :

BUTTER -75 GM
WATER - 180ML
PLAIN FLOUR- 110GM
EGGS -3 NO.

METHOD:

BOIL BUTTER IN WATER AFTER BUTTER MELTED COMPLETELY ADD PLAIN FLOUR THEN PUT THE MIXTURE OUTSIDE TO GET LITTLE COOL,THEN PUT IN MACHINE BOWL THEN MIX WITH EGG [ADD ONEBYONE].
AFTER PIPE AS THE SHAPE YOU WANT.

MANGO AND LEMON CHIFFON TRIFLE:

INGREDIANTS:

SPONGE CAKE -200 GM
MANGO JELLY CRYSTALS -85 GM
LARGE MANGO,SLICED THINLY – 600GM

LEMON CHIFFON:

EGGS [SEPERATED] -2
EGG YOLKS -2
CASTER SUGAR -110 GM
FINELY GRATED LEMON RIND -1 TEASPOON
GELATINE -1 TEASPOON
WATER – 60ML
LEMON JUICE -1 TABLESPOON
WHIPPED THICKENED CREAM -180ML

METHOD:

CUT SPONGE INTO 1 CM SQUARES;DIVIDE AMONG SIX 2 –CUP [500ML] SERVING GLASSES.

MAKE JELLY ACCORDING TO DIRECTIONS ON PACKET .POUR HALF OF THE WARM JELLY MIXTURE OVER SPONGE,COVER;REFRIGERATE UNTIL SET .COVER REMAINING JELLY ,REFRIGERATE UNTIL THE CONSISTENCY OF UNBEATEN EGGWHITE.

MEANWHILE MAKE LEMON CHIFFON

RESERVE SIX SLICES OF THE MANGO.BLEND OR PROCESS REMANING MANGO UNTIL SMOOTH.SPOON SOFT JELLY OVER SPONGE ;TOP WITH MANGO PUREE.SPOON LEMON CHIFFON OVER PUREE;REFRIGERATE UNTIL SET.TOP EACH TRIFLE WITH ONE OF THE RESERVED MANGO SLICES.

LEMON CHIFFON:

BEAT ALL EGGYOLKS,HALF OF THE SUGAR AND THE RIND IN A MACHINE BOWL UNTIL THICK AND CREAMY.SPRINKLE GELATINE OVER THE WATER IN SMALL HEATPROOF JUG; STAND JUG IN SMALL SAUCEPAN OF SIMMERING WATER.STIR UNTIL GELATINE DISSOLVES;ADD JUICE,STIR INTO EGG MIXTURE.TRANSFER TO LARGE BOWL.BEAT EGGWHITES IN A MACHINE BOWL UNTIL SOFTPEAKS FORM.GRADUALLY ADD REMAINING SUGAR,1 TABLESPOON AT A TIME ,BEATING UNTIL SUGAR DISSOLVES BETWEEN ADDITIONS;FOLD INTO LEMON MIXTURE ,THEN FOLD IN CREAM.