Dessert - ProWare Kitchen

Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn

July 26, 2023 1:23 pm Comments Off

Love blueberries? Cheesecake? Soufflé? Well this Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn is the perfect pud for you! Served in our Stainless Steel Tri-Ply 9cm Mini Pan, it’s a showstopper and ideal for any dinner party. Paul is a longtime friend and collaborator of ProWare; see why he loves using our pans…

“I absolutely love the Pan ranges from Proware, from amazing non stick pans to mini cocotte pans and mini copper pans, the versatility from cooking to serving makes Proware the go to pan ranges for me. As a past Head chef for the late Gary Rhodes, using the amazing Mini Copper for my nostalgic link to his Lobster omelette thermidor keeps the spirit of my mentor Chef Gary within my cooking with the help of Proware.”
Paul Welburn, 2023

Paul is currently the Chef Patron at The Swan Inn, Islip which we were lucky enough to visit for an amazing dinner. Read about our experiences here and book yourself in soon!

Serves: 7-8 individual portions

Ingredients (for the soufflé base)

500g blueberry puree
30g cornflour
25g water
10ml crème de cassis

Ingredients (for the soufflé base)

Blueberry souffle base
60g purée base
7 egg whites (keep yolks for the ice cream)
140 g sugar

Ingredients (for the crumble)

150g plain flour
100g caster sugar 100g unsalted butter

Ingredients (for the cream cheese ice cream)

250g milk
250g good quality cream cheese
90g sugar
Zest of 1 lemon
7 egg yolks

Equipment for Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn

Stainless Steel Tri-Ply 9cam Mini Pan
7 bowls or ramekins (size 10.5cm x 7.2cm)
Thermometer
Ice Cream Churn
Sieve

Cooking Method for Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn

Soufflé Base

Place the purée in a pan.
Mix the cornflour, water and crème de cassis to a paste and add to the purée.
Bring up to the boil, whisking all the time.
Once the mixture boils and thickens, cook out for 2 minutes and then remove from the heat and pour into a bowl and press down.
Cover in a piece of cling film to prevent a skin and allow to cool.

Soufflé

Butter the bowls (ramekins if using) with softened butter and place back in the fridge to chill.
Pre heat an oven to 180c.
Remove the cling film from the chilled base and beat with a whisk until soft and smooth (this helps to incorporate the whites).
In a stand mixer set with a whisk attachment place the egg whites and turn the machine on to its highest setting.
Once the whites begin to thicken gradually add half of the sugar, continue whisking and when a light meringue forms sprinkle the remaining sugar in to the whites to create a smooth meringue.
Turn the speed to low and allow to mix for 1 minute.
Turn off the machine, remove the whisk and the bowl.
Start to add half of the meringue to the soufflé base and beat in with a spatula to loosen and incorporate, then add the rest but this time fold gently to mix well but to avoid knocking the air out.
Once all incorporated, spoon the mixture into the pre buttered moulds to the top. Afterwards, smooth off the top of each soufflé with a pallete knife and then run your finger around the edge to remove excess mixture.
Place the soufflés on a baking tray and place into the preheated oven for 10-12 minutes or until they have risen by 1/3.
Remove from the oven and place into serving pans.

Crumble

Pre heat the oven to 180c.
Place the flour, butter and sugar into a bowl and rub together until the breadcrumb stage.
Place on a lined baking tray and spread out evenly.
Bake in the pre heated oven for 10-12 minutes or until golden brown, forking the mixture every 2 minute to cook evenly.
Remove and allow to cool

Cream Cheese Ice Cream

To start mix the cream, milk and sugar in a medium sized pan.
Bring the liquid to the boil so that the sugar dissolves and then add the lemon zest.
Place the yolks in a separate bowl and mix.
Pour and stir the hot mixture into the yolks to create a custard.
Place the mixture back into the pan and return to the stove over a medium to high heat.
Place a thermometer in the pan and bring the liquid slowly up to 76°C. Once the temperature has been reached, remove from the heat, pass through a fine sieve and allow the liquid to cool down in a bowl over ice.
Churn in an ice cream maker until set and serve.

Serve the souffle fresh from the oven, sprinkled with the crumble and a generous scoop of the cream cheese ice cream.

Spiced Rice Pudding with Pistachios, Raspberries and Date Syrup

March 14, 2023 1:14 pm Comments Off

Ready to go in 30 minutes, this dessert is versatile, punchy, and will leave you wanting more! Low maintenance, with a simmer time of 25 minutes, this Spiced Rice Pudding with Pistachios, Raspberries and Date Syrup can be adapted to suit your tastes. We love cinnamon, cardamom and nutmeg, but why not add bananas or dessicated coconut? Great for a post Sunday Roast dessert, or a weeknight treat, cook it up now!

We used whole milk and double cream but you could make it vegan with nut or oat milk and vegan cream! The double cream is also optional so leave it out for a healthier alternative!

We used our Stainless Steel Base Milk Pan for this recipe. Check out all the things we love about the range here.

Spiced Rice pudding in a white bowl, served on a tray with a flower. A Proware Stainless Steel Base pan is in the background. — You’ll really feel like spring has sprung with this delicious dish!

Serves: 4
Prep time: 5 minutes
Cooking time: 25 minutes

Ingredients

600ml whole milk
100g pudding rice
1x cinnamon stick
30g caster sugar
½ tsp vanilla essence
¼ tsp ground cardamom
⅛ tsp nutmeg (pinch)
⅛ tsp ground clove (pinch)
pinch of salt
100ml double cream (optional)
40g pistachios, chopped
1 tsp dried rose petals
20 raspberries
1 tsp orange zest
1 tbsp date syrup

Equipment

Stainless Steel Base 14cm Non-Stick Milk Pan
Knife
Chopping board
Wooden spoon
Grater

A pair of bowls with spiced rice pudding served topped with raspberries and dried rose petals and pistachios — Dessert for two

Cooking Method

Place the milk in a medium saucepan and add the rice, sugar and cinnamon stick, spices and vanilla essence and salt. Bring to the boil, then reduce to a low, gentle simmer stirring regularly for 25 mins or until the rice has absorbed most of the milk.
Take off the heat, remove the cinnamon stick and stir in the double cream
Garnish with the pistachios, dried rose petals, raspberries and grate over the orange zest. Drizzle over the date syrup

If you add your own toppings, we’d love to hear about the changes you make. Get in touch on our social media pages!

Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad by Paul Welburn

August 10, 2021 4:11 pm Leave a Comment

Bursting with flavour, the fabulous Paul Welburn (Chef Patron at The Swan Inn, Islip) has concocted a wonderful seafood recipe of Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad to showcase our Stainless Steel Multi Steamer.

Equipment

Copper Tri-Ply 20cm Saucepan

Copper Tri-Ply 18cm Saucepan

Copper Tri-Ply 24cm Non-Stick Frying Pan

Ingredients

Serves 4 as a main

For the Brine:

500g cold water
75g light soy sauce
25ml mirin

For the Stone Bass:

4 x 150g stone bass fillets
2 x sticks lemon grass – split in half
80g ginger – sliced
Maldon sea salt
2 tsp rapeseed oil
2 tsp chopped chives – sprinkle over when serving

For the Orange and Kaffir Butter Sauce:

2 x shallots, finely sliced.
150ml fresh orange juice
4 tbsp of white wine
3 x kaffir lime leaves
40ml double cream
200g of salted butter, cut into small cubes.

For the Pak Choi:

2 x pak choi – split lengthways.
1 tsp rapeseed oil
Maldon sea salt

For the Salad of Bean Sprouts and Coriander & Dressing

100g bean sprouts
1 x bunch coriander or micro coriander cress
2 tsp rapeseed oil
2 tsp sesame oil
2 tsp mirin
Juice of ½ lime
2 tsp toasted sesame seeds

Method

Stone Bass:

Mix the brine ingredients together.
Place the bass portions in and leave for 20 minutes
Remove, wash off in cold water and dry with kitchen paper.
Place the portions onto squares of parchment paper until cooking.
Place the pro ware steamer on top of the pan half filled with water.
Bring it to the boil and turn down to a simmer
Place the ginger and lemongrass onto the base of the steamer top, place the stone bass portions with the parchment on top and close the lid , cook on a medium heat for 6 minutes (steamer should not be rapid boiling )
Once cooked remove from the steamer.
Allow the fish to rest for 2 minutes.

Orange and Kaffir Butter Sauce:

Place the shallots, orange juice , white wine and lime leaves in a pan and reduce until almost dry
Add the cream and bring to the boil.
Remove the pan and add the butter whist whisking until the sauce thickens and your left with a smooth sauce
Pass the sauce through a fine sieve and keep until required.

Pak Choi:

In a hot frying pan (or bbq)
Place the oiled pak choi cut side down and cook on a medium heat on one side only
Cook until the pak choi is golden but retains a crunch
Season with salt and serve

Bean Sprout and Coriander Salad:

Whisk the dressing ingredients together
Mix the bean sprouts and the coriander and just before serving toss in the dressing and serve

To Serve:

Peel back and Remove the skin from the bass
Sprinkle over the chopped chives
Place onto a serving plate
Add the pak choi
Spoon over the butter sauce over and around
Lastly place the dressed salad of bean sprouts and coriander

Wow… what a wonderful recipe! Thanks to this amazing Great British Chef!

Vanilla rice pudding, pistachio honeycomb & glazed summer fruits by Josh Angus

July 28, 2021 11:15 am Leave a Comment

Looking for a summery pud for your next date night dinner, sunday lunch, or dinner party? Look no further! Michelin Starred Hide Restaurant‘s Head Chef Josh Angus has created a super light and completely delicious dessert for you.

Equipment

Copper Tri-Ply 18cm Saucepan (with lid)

Copper Tri-Ply 12cm Mini Frying Pan (to serve)

Ingredients (Serves 5)

(For the Rice Pudding)

1 vanilla pod
35g sugar (to taste)
150g pudding rice
900g milk
165 double cream
4 figs halved
2 peaches quartered
Red wine
75g sugar
75g water

(For the Honeycomb)

butter, for the tin
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
50g chopped pistachios
20g chopped pistachios for serving

Method

Make the Honeycomb first so it can rest…

Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long) add your pistachios at this point, then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately – be careful, the mixture will be very hot.
The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

For the Rice Pudding…

Place the milk in a medium saucepan and add the rice and sugar. Split the vanilla pod lengthways with a sharp knife, scrape out the seeds and add both the pod and the seeds to the pan. Bring to the boil, then reduce to a simmer and cook gently with a lid on, stirring frequently, for 25-30 minutes or until the rice has absorbed most of the milk & cooked through. Remove the vanilla pod but save for presentation and stir in the cream. The rice should be glossy now & fall off a spoon; leave to cool.
Cut the figs in half & ripe peaches in to quarters, bring to boil the sugar & water in a frying pan to make stock syrup, once the sugar has dissolved add the peaches on a medium heat & cook for 1 minute either side just to soften the peach & glaze them up with stock syrup remove from pan.
Add the figs & do the same but this time add two splashes of red wine & reduce to a syrup consistency. The figs & peaches should be slightly soft but hold their shape & not messy!
To serve have the cooled rice pudding on the bottom with the glazed fruit on top, sprinkle with chunks of honeycomb & chopped pistachios. Then drizzle with the red wine syrup.

What a treat! We can’t thank Josh enough for this summer sensation. Check out his other recipes for us here.

Coffee & Pistachio Soufflé by Josh Angus

May 4, 2021 7:10 pm Leave a Comment

About Josh Angus…

Head Chef at Michelin Starred restaurant Hide Ground in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Pixar-style Ratatouille!

Equipment

Copper Tri-Ply 10cm Mini Casserole

Ingredients (coffee infusion)

Nescafe granules 30g

Whole milk: 625g

Caster sugar: 45g

Method (coffee infusion)

Bring the milk and sugar to boil.
Add the coffee, infuse for 30mins.
Blitz in the blender and pass through the chinois.

Ingredients (Coffee soufflé crème patissiere)

500g Infused coffee milk

4g Agar-agar

12g Caster sugar (1)

70g Plain flour

50g Caster sugar (2)

50g Soft butter

70g Egg yolks

Method (Coffee soufflé crème patissiere)

Mix the agar and the cater sugar (1) together.
Make a crumble with plain flour, soft butter and sugar (2)
Bring the infused coffee milk to boil, add the agar/caster sugar.
Bring back to boil and add the crumble. Stir well to make sure there is no lumps.
Boil for 2 minutes then turn the stove off and add the egg yolks.
Cool down quickly & put in the fridge to chill. Pass once cooled.
This mix will make more than you need but will freeze well.

Ingredients (Meringue for soufflé)

Meringue: (for 1 portion makes 2 1/2 little copper pan soufflés)

150g Egg white

60g Caster sugar

3g Albumina

Method

Mix Albumina and caster sugar together.

If you can find albumina its fine to leave out.

For the pistachio crumb…

Blitz 50g of pistachios in a blender to a coarse crumb.

Method (Soufflé process)

Preheat oven at 190c
Line the small copper pans with butter all around & add blitzed pistachios covering the bottom & side of the pan,
Have 200g of coffee crème pat mix to the side warm.
Start to whip the meringue to soft peaks, adding the sugar mix gradually.
Add ¼ off the meringue and beat it with the warm coffee crème pat, then slowly add the rest of the meringue with the spatula. Until completely mixed through, it is key that this part is done very gently to come the soufflé light.
Poor in a piping bag & fill up the copper pans ¾ full. Go around the pan with your thumb cleaning the sides. This will help the soufflé rise straight.
Cook in the oven top shelf for 8 to 10 minutes, soufflé should have risen dramatically.
Serve straight away with vanilla or pistachio ice cream.

For more delicious food, find Josh at Hide! Find out more about Hide Ground here.

Star Anise Apple Croissant Tarte Tatin Recipe by Josh Angus

6:43 pm Leave a Comment

This Star Anise Apple Croissant Tarte Tatin by Josh Angus is a take on an international favourite. Tarte Tatin is named after the Tatin sisters who served it as the signature dish in their hotel, the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher, 105 miles south of Paris, in the 1880s.

The story goes that Stéphanie Tatin set out to make a traditional apple pie but accidentally left the apples cooking in butter and sugar for too long. Trying to rescue it by placing a layer of pastry on top, baking it, and serving it upside down, Stéphanie created the world’s first Tarte Tatin!

Josh used our Copper Tri-Ply Range so find out what we love about it here.

About Josh Angus…

Head Chef at Michelin Starred restaurant Hide in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Tarte Tatin!