Desserts and Treats

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Light Lemon Soufflé

Serves 8

9 thick slices lemon
1 cup water
2 tbsp powdered gelatine
¾ cup sugar
1 tbsp grated lemon rind
½ cup fresh lemon juice
½ cup + 2 tbsp Anchor Non Fat Milk Powder
4 egg whites
1 tbsp finely chopped nuts

Cut a piece of foil or waxed paper long enough to fit around a 16cm soufflé dish, allowing a 3cm overlap. Fold lengthwise in thirds. Wrap around the outside of the dish, to extend about 8cm above the rim to form a collar. Tie to secure. Cut 6 lemon slices in half and arrange around the inside of the dish at the base.

Place ¾ cup of the water in a small bowl and freeze about 30 minutes until a 2mm layer of ice forms on top.

Warm the remaining ¼ cup of water and sprinkle gelatine over the top. Let warm water and gelatine stand for 1 minute and then stir until dissolved. Add ½ cup sugar, lemon rind and juice, stirring until sugar dissolves. Cool, cover and chill 25 minutes until slightly thickened, stirring often.

Add dried milk to partially frozen water and beat on high speed preferably with an electric beater until stiff peaks form. Set aside. Beat egg whites until soft peaks form. Add remaining sugar a little a time. Fold ¼ of the egg white into lemon mixture. Gently fold in remaining egg whites, then fold in the whipped milk. Spoon mixture into prepared soufflé dish and chill for at least 4 hours.

Turn soufflé out onto a plate. Remove foil or paper and press finely chopped nuts around the sides. Garnish with extra lemon slices.

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Anchor Custard with Hot Fruit Salad

Serves 4

2 cups Anchor milk
1 vanilla pod, split down the middle
3 egg yolks
2 tbsp sugar
1 tbsp corn flour

To make the custard, warm the milk and vanilla bean together, until just scalded. Beat the egg yolks and sugar together until pale yellow. Scrape the seeds from the vanilla pod into the warm milk then whisk this into the egg mixture. Pour the mixture into a saucepan. Mix the corn flour with a little cold milk and add to the mixture. Place over a very low heat and stir continuously until the mixture thickens, about 5 minutes. Strain if necessary.

Hot Fruit Salad:

Combine the following in a large bowl, then serve in individual bowls and top with custard.

1 tbsp lemon juice
2 tbsp honey or brown sugar
4 cm piece of pineapple, in large chunks
1 apple, quartered
1 pear, quartered
8 small tamarillos, peeled and cut in half
2 tbsp orange juice or fruit based liqueur

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Anchor Rice Pudding

Serves 4

1 litre Anchor Milk
2 egg yolks
5 tbsp sugar
1/2 cup (100g) medium grain rice
The juice and rind of 1 lemon or orange
1/4 teaspoon salt

Place the milk in a saucepan and slowly bring to the boil. Beat the egg yolks and sugar together in a large bowl and carefully pour over the hot milk while beating constantly. Return to the saucepan with the rice, lemon or orange rind and salt. Slowly simmer for 1 1/4 hours stirring regularly. Remove the rice pudding from the heat and stir in the lemon or orange juice. Divide the pudding between 4 individual serving dishes. Serve warm or chill until needed.

For orange chocolate chip pudding, use orange rind and juice. Stir in the juice and 1/2 cup of chopped chocolate when you remove the rice pudding from the heat. Top with a few extra chocolate pieces if desired.

For lemon and raspberry pudding, use lemon juice and rind. Stir in the juice and 1/2 cup of fresh or frozen defrosted raspberries. Top with a few extra raspberry pieces if desired.

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Lemon Delicious

Serves 4

50g Anchor butter softened
3 tbsp flour
3 tbsp lemon juice
1 tbsp grated lemon rind
¼ cup sugar
3 eggs separated
1 cup Anchor milk
½ cup sugar

Preheat the oven to 180°C. Cream butter in a bowl; stir in flour, then lemon juice and rind. Mix thoroughly. Gradually stir in ¼ cup sugar. Beat egg yolks; add milk and stir into lemon mixture. Beat egg whites until the peaks just fold over when the beater is removed; gradually beat in ½ cup sugar. Fold lemon mixture carefully but thoroughly into egg whites. Turn into a medium ovenproof dish or individual dishes; place in a pan of hot water. Cook large dessert for 35-45 minutes and individual ones for 25-30 minutes or until firm. Test for doneness by inserting the tip of a knife into the centre.

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Fruit Salad Sorbet

Serves 4

½ cup caster sugar
1 cup Anchor milk
¼ cup orange juice
2 tbsp lemon juice
1 egg white
2 tsp caster sugar
Fresh raspberry sauce (optional)

Dissolve ½ cup sugar in milk over low heat, stirring. Bring to the boil; boil for 5 minutes; cool. Combine banana, orange and lemon juices; gradually stir into cold milk mixture. Pour into a freezing tray; freeze until firm. Beat egg white until foamy. Add 2 teaspoons sugar; beat until peaks just fold over when the beater is removed. Beat frozen mixture in a chilled bowl until light. Fold in egg white; return to tray. Cover and freeze for a further 2-3 hours or until very firm. Serve with fresh raspberry sauce if desired.

Berry Sorbet: Replace banana and orange juice with ¾ cup raspberry, strawberry or mixed berry purée.

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Apricot Fruit Balls

Makes about 25

1 cup dried apricots
½ cup water
½ cup each honey, sultanas, finely chopped nuts
2 tsp lemon juice
1 tsp grated lemon rind
1 cup Anchor Skim Milk Powder
1 cup desiccated coconut
Extra coconut

Finely chop apricots and combine with water in a saucepan. Simmer gently until apricots are tender. Remove from heat. Add honey, sultanas, nuts, lemon juice an rind and mix well. Stir in remaining ingredients. Cool. Roll in small balls and toss in extra coconut.

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Chocolate Muesli Squares

125g Anchor Butter
¼ cup sugar
¾ cup Anchor Whole Milk Powder
2 tbsp water
2 tbsp coca
1 tsp vanilla essence
1½ cups muesli

Lightly butter a 17 x 27cm cake pan. Melt the butter in a saucepan and stir in the sugar, milk powder, water and cocoa until sugar is dissolved. Stir in vanilla. Blend muesli into the mixture and press into the prepared pan. Refrigerate to set. May be iced with chocolate icing. Cut into squares to serve.

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Vanilla Custard Sauce

Makes about 1 cup

¾ cup warm water
½ cup Anchor Non Fat or Whole Milk Powder
2 eggs
1/8 tsp salt
2 tbsp sugar
1 tsp vanilla essence

Place water, milk powder, eggs, salt and sugar in a saucepan and beat well. Cook over low heat, stirring constantly until the sauce thickens. Remove from the heat, add vanilla and serve.

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Crème Caramel

Serves 4

¼ cup sugar
2 eggs, beaten
2 tbsp sugar
1 cup Anchor milk
¼ tsp vanilla essence

Sprinkle ¼ cup sugar into a frying pan; place over low heat until sugar melts and golden-brown syrup forms. Shake the pan occasionally. Pour about 1 tbsp syrup into 4 ovenproof moulds. Beat together remaining ingredients; pour into moulds. Bake in a preheated oven, 180°C, for about 25 minutes or until firm when the tip of a knife is inserted into the centre of one custard. Unmould when cold.

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Golden Bread & Butter Pudding

Serves 4

4 thin bread slices
Anchor butter
3 tbsp sultanas
2 eggs
2 tbsp sugar
1½ cups Anchor milk
¼ tsp vanilla essence

Remove crusts; butter bread. Cut into fingers, place in an oven dish with sultanas. Beat remaining ingredients together, pour over bread. Stand for 30 minutes. Bake in a preheated oven, 180°C, for 35-45 minutes or until firm when the tip of a knife is inserted into the centre of the pudding.

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Lemon Delicious

Serves 4

50g Anchor butter softened
3 tbsp flour
3 tbsp lemon juice
1 tbsp grated lemon rind
¼ cup sugar
3 eggs separated
1 cup Anchor milk
½ cup sugar

Preheat the oven to 180°C. Cream butter in a bowl; stir in flour, then lemon juice and rind. Mix thoroughly. Gradually stir in ¼ cup sugar. Beat egg yolks; add milk and stir into lemon mixture. Beat egg whites until the peaks just fold over when the beater is removed; gradually beat in ½ cup sugar. Fold lemon mixture carefully but thoroughly into egg whites. Turn into a medium ovenproof dish or individual dishes; place in a pan of hot water. Cook large dessert for 35-45 minutes and individual ones for 25-30 minutes or until firm. Test for doneness by inserting the tip of a knife into the centre.

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