Profiterole with Lychee ice-cream and Cherry Chocolate Sauce
Do I here drum rolls? Yup, for this is one of those food blogging event that I so am excited to join since my last partaking (you can check my pizza recipe here). HHDD is a food blogging event immortalizing all the kitchen and palate tested recipes of Donna Hay created by Barbara but its now Bron that will take care of it from now. Would you believe that I never realized I have a book of her stuck in the middle of all my french and japanese cooking book. :-)
HHDD 21st edition is being hosted by Suzana of Home Gourmet, a great blogger from Portugal (I just love her dessert recipes, you should go and check). And for this edition she has chosen a delicious and a challenging theme to play with: the Chou, that fluffy thing perfect for savory and sweet recipes. If you love chou and want to join the fun you can find the guidelines here and Chou your recipe.
Adapted from Donna Hay's magazine, Issue 35
1 cup (8 fl oz) water (240 ml)
100 grs (3 ½ oz) unsalted butter
¾ cup (112 ½ grs /
Place the water and butter in a saucepan over high heat and bring to the boil. Put the flour and beat with a wooden spoon until smooth. Preheat the oven to 180ºC (360ºF). Continue stirring over low heat until the mixture leaves the side of the pan. Remove from the heat. Pour in an electric mixer and beat on high, gradually adding the eggs until well combined. Spoon the mixture into a piping bag with 12mm (½ in) plain nozzle and pipe
Adapted from Donna Hay’s Ice-cream recipe , The New Cook
1 can of preserved lychee
3 cups of heavy cream
6 egg yolks
2/3 cups sugar
Place the lychees on the food processor and process until smooth. Push puree through a sieve. Place cream, egg yolks, and sugar in a saucepan over low heat and stir for 10 minutes or until mixture have thickened slightly. Allow to cool.
Fold in the lychee puree through cream mixture, pour into an ice-cream maker and follow manufacture's instructions until ice cream is firm and frozen. Alternatively, pour mixture into a metal container and freeze for 1 hour. Remove from freezer and beat mixture until smooth. Return to freezer for 30 minutes. Beat mixture again and then return to freezer until its firm.
Cherry Chocolate Sauce
½ cup sugar
A pinch of cinnamon powder
1 tsp of Grand Marnier
¾ cup of whipping cream
Cook over medium heat until the sugar melts, stirring occasionally. Continue to cook for another 5 minutes then remove from heat. Stir in the Grand Marnier and set aside. In a separate pan over low heat, heat the chocolate and whipping cream. Continue to cook, stirring constantly, until chocolate is melted and sauce is smooth. Pour in the cherry sauce. Continue stirring until well mixed.