Hot Topic: Ingrid Hoffman

Three great dessert recipes

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    NEWSLETTERS

    Celebrity Chef & Author Ingrid Hoffman visits with recipes and tips for delicious desserts!

    Brigadeiros Caramel Fudge Truffles
    Yields 3 dozen

    No-Stick cooking spray
    1 (14 oz.) can sweetened condensed milk
    2 tablespoons unsweetened cocoa powder
    2 teaspoons classic instant coffee
    1/4 cup finely chopped pistachios
    1/4 cup toasted coconut
    1/4 cup chocolate decorator sprinkles

    Instructions

    Hot Topic: Chef Ingrid Hoffman

    [MI] Hot Topic: Chef Ingrid Hoffman
    Celebrity Chef & Author Ingrid Hoffman visits with recipes and tips for delicious desserts!

    Coat plate with no-stick cooking spray. Whisk together sweetened condensed milk, cocoa and coffee crystals in 2-quart saucepan. Bring to boil over medium-high heat, stirring frequently. Cook 4 to 5 minutes, stirring constantly, until mixture pulls away from bottom of pan. Spread on prepared plate. Chill 30 minutes.

    Place pistachios, coconut and sprinkles on 3 different plates. Coat hands with no-stick cooking spray. Using a 1 teaspoon measuring spoon, form caramel mixture into 36 small balls. Roll 12 each in the pistachios, the coconut and the sprinkles. Put in mini paper liners, if desired. Chill 30 minutes.

    To toast coconut: Spread coconut on microwave-safe plate. Microwave on HIGH 1 to 2 minutes, tossing coconut with fork after each minute. To avoid over-browning, remove from pan immediately.

    Chocolate Flan Cake
    18 to 20 Servings

    Ingredients

    No-Stick Cooking Spray
    1/2 cup caramel topping
    1 (18.25 oz.) box Devil's Food cake mix
    1/2 cup vegetable oil
    3 large eggs
    1 1/4 cups water

    Flan

    4 ounces cream cheese, softened
    4 large eggs, at room temperature
    1 (14 oz.) can sweetened condensed milk
    1 (12 fl.oz.) can evaporated milk
    1 teaspoon vanilla extract

    Instructions

    Heat oven to 350°F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.

    Prepare cake mix according to package directions using the oil, eggs and water. Pour evenly over caramel topping. 

    Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter.

    Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches. 

    Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.

    * Be careful when inverting hot cake onto serving plate. Place plate upside down on top of pan, place another cooling rack on top, then invert.

    Passion Fruit Cheesecake
    Yields 12-16 Servings

    Ingredients

    No-Stick cooking spray
    30 gingersnap cookies
    3/4 cup pecan halves
    6 tablespoons butter, melted
    4 (8 oz.) packages cream cheese, at room temperature
    1/2 cup sugar
    1 (14 oz.) can sweetened condensed milk
    4 large eggs
    1 cup frozen passion fruit pulp
    Or 1 cup passion fruit puree, thawed

    Passion Fruit Glaze

    2/3 cup frozen passion fruit pulp
    Or 2/3 cup passion fruit puree, thawed
    1/2 cup sugar
    1/2 cup water

    Instructions

    Heat oven to 350°F. Coat 9 x 3-inch springform pan with no-stick cooking spray.

    Process cookies and pecans in food processor until fine crumbs form. Place in small bowl. Stir in melted butter until evenly moistened. Press evenly onto bottom of prepared pan and 1-inch up sides. Bake 10 minutes. Cool on wire rack. Wrap foil around bottom and sides of pan.

    Blend cream cheese and sugar in large mixing bowl with electric mixer on medium speed until smooth. Pour in sweetened condensed milk gradually, beating until blended. Beat in eggs just until combined.

    Measure 2/3 cup of cheesecake batter and pour into small bowl. Whisk with 1 cup passion fruit pulp until blended. Pour remaining cheesecake batter onto cooled crust. Spoon small dollops of passion fruit mixture over top of batter. Swirl with knife to make marbled appearance.

    Bake 60 to 70 minutes or until center is almost set. Cool 1 hour on wire rack. Chill at least 8 hours or overnight.

    To make glaze:

    Combine fruit pulp, sugar and water in small saucepan. Bring to a boil on medium high heat. Cook 15 to 20 minutes or until mixture begins to thicken and measures about 2/3 cup. Place in small bowl. Cool completely.

    Remove cheesecake from pan. Place on large serving dish. Spread glaze over top.