VANILLA GINGER BISSAP(MALI-WEST AFRICA)
Bissap is enjoyed in Mali and west Africa in general. Whether hot or cold, the flavor is bright, fruity, with a punch of ginger smoothed out by a velvety splash of vanilla. Be sure to serve the bissap with a few pieces of cubed mango. This recipe is by Sasha Martin.
Provided by Sharon123
Categories Beverages
Time 20m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Boil 8 cups of water in a pot. Remove from heat.
- Add hibiscus, ginger, vanilla extract, and a small dusting of sugar.
- Let steep a few minutes.
Nutrition Facts : Calories 4.6, Sodium 7.2, Carbohydrate 1.1, Fiber 0.1, Sugar 0.8
GINGER AND VANILLA BEAN CRèME BRûLéE
Categories Dairy Egg Ginger Dessert Bake Kid-Friendly Vanilla Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Make custard:
- Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
- Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
- Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
- Make Crème Brûlée:
- Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
- Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish crème brûlées with fruit.
- *Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
- **Available at some cookware stores.
VANILLA, APPLE & GINGER BISCUIT FOOL
Impress guests with these apple and ginger fools for dessert. Made using just four simple ingredients, they're quick and easy
Provided by Claire Thomson
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Pour the cream into a bowl and whip to soft peaks using a whisk. Fold in the yogurt, apple sauce and crushed ginger biscuits, then spoon the mixture into serving glasses or bowls. Alternatively, layer the whipped cream, yogurt, apple sauce and crushed biscuits up separately in serving glasses or one large bowl.
- Chill in the fridge for up to a day before serving, or serve straightaway. Just before serving, sprinkle over some extra ginger biscuit crumbs, if you like.
Nutrition Facts : Calories 424 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.37 milligram of sodium
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