Inspired by my previous post on my New Years Eve menu and my promise to share more recipes of that evening, I decided to share my dessert plate with you today.
I need to confess that I am a little dish person. I just love to make little dishes for the aperitif and dessert.
Why? I have no idea. Maybe because I think its cute? Maybe because I have a collection of tiny glasses, cups, spoons and plates where any restaurant would be jealous of. I think it is meanly because I get bored easily. When we go out to eat I order “the walk trought the menu” every single time and as a dessert I want “a selection of…”
A one flavour dessert does not bring me the happiness 4 little nibbles give me. So when you come to my place for dinner, you can be sure of the fact that I serve you a dessert pallet.
This time my dessert pallet consisted of 3 white dessert, rice pudding, mojito cheesecake and mascarpone mousse.
Three very different flavours, but combined together a marvellous trio.
The rice pudding I used for this dessert was a white rice pudding, which means I did not add any saffron.
INGREDIENTS RICE PUDDING
1 l full fat milk
125 grams dessert rice
4 tablespoons of sugar
1 sack of vanilla sugar
1 tablespoon of custard powder
a little bit of butter
INGREDIENTS MOJITO CHEESECAKE
100 grams of biscuits
50 grams of melted butter
120 grams sugar
4 tablespoons of white rum
1 hand of mint leaves
250 grams cream cheese
100 grams of cream
250 grams mascarpone
INGREDIENTS MASCARPONE MOUSSE
250 grams mascarpone
65 grams powder sugar
2 egg whites
50 grams cream
speculaas ( A dutch spiced biscuit)
Set aside 25 centilitre milk and bring the rest of the milk to the boil together with a nut of butter.
When the milk starts to boil, add the dessert rice and let it simmer for about 30 to 40 minutes on medium heat. Stir regularly, so the rice does not get a chance to stick to the bottom of your cooking pot.
Mix the remaining milk with the custard powder. This should become a thick paste like mixture.
When the rice is almost ready add the custard mixture. Let this boil for a minute under constant stirring. While you stir you should feel the resistance building up, because the pudding starts to thicken.
Take the rice pudding of the fire and poor it into the little pots and put them for a couple hours in the fridge.
Just before serving you can decorate the pudding with a little bit of light brown sugar.
Take a cooking pot with a thick base (very, very, very important!) and heat in this pot the sugar with 5 tablespoons of water. You are actually making a thick sugar syrup. Let this boil for about 2 minutes without stirring. Now add the juice and the zest of 3 limes, the rum and the mint leaves to the syrup. Take this almost immediately of the stove, stir well and place the pot into a bad of cold water. This will make the syrup cool a lot faster.
Now add the biscuits to a Ziploc bag and bash them into crumps. (I used a bottle of wine to do this. One has got to help themselves with original kitchen tools!)
Now add the crumps to the melted butter and mix it together. Now fill the serving cups with a spoon of this mixture. The biscuit-butter mixture is mend as the bottom of your cake.
Poor the syrup through a sieve. (don’t forget to push the leaves and the zest, so you get all that jummie flavours out!) Now poor the syrup into a large bowl.
Beat the cream until it is stiff and has creamy peaks.
Now add the cream cheese and the mascarpone to the syrup and mix it all with a wooden spoon. Then add the beaten cream and mix carefully, you don’t want to loose the lightness in your paste.
Now poor in the cheese mixture on top of the biscuits and place the little cheesecakes into the fridge for at least 3 hours.
Just before serving you can decorate the cheesecakes with some fresh mint leaves.
Mascarpone Speculaas mousse
Speculaas is a sort of short crust biscuit that is very popular in The Netherlands and Belgium. The dough of the cookie combines lots of spices like cinnamon, nutmeg, cloves, ginger, cardamom and white pepper. Other ingredients are butter, flour and brown sugar. Gingerbread is not the same thing as speculaas, but could be used as a substituted.
Beat the egg whites until the are stiff and have high peaks like the snow-white alps! You should be able to hold the eggs above your head without any accidents happening!
Now mix the mascarpone cheese with the icing sugar.
Add the speculaas to a Ziploc and beat into crumps.
Now add with a wooden spoon the egg whites to the mascarpone mixture.
Now start building your dessert. Start with a layer of speculaas crumbs, then mascarpone, crumbs, mascarpone… always end with a layer of crumbs!