Gillespie - The sweet poison quit plan cookbook

Variation:

To vary the flavour of these muffins add fruit such as blueberries, mashed banana or unpeeled chopped or grated apple or pear.

Makes 12

The addition of ricotta makes these moreish muffins light
and moist.

1. Preheat the oven to 180C (160C fan-forced). Lightly grease
   and line a 12 hole-capacity muffin tin with paper cases.

2. Sift the flour, cinnamon and baking powder into a medium bowl. Add the dextrose and stir to combine.

3. In a separate bowl, whisk the ricotta, eggs, milk, oil, orange zest and vanilla until combined. Fold the ricotta mixture through the flour mixture until just combined; dont over-mix or the muffins will be tough. Spoon the batter evenly into the paper cases.

4. Bake the muffins for 3035 minutes or until cooked when tested
   with a skewer. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool.

5. Store any leftover muffins wrapped individually in plastic film
   or freezer bags in an airtight container in the freezer for up
   to 1 month.

Ricotta &
cinnamon
muffins

2 cups plain flour

3 teaspoons ground cinnamon,
or to taste

2 teaspoons baking powder

1 cups dextrose

1 cup firm ricotta, drained

2 eggs

cup milk

cup olive oil

1 tablespoon finely grated
orange zest

2 teaspoons vanilla essence,
or to taste

Variation:

To make a coconut version of creme caramel to top off an Asian-themed dinner party, replace the thickened cream
with coconut cream and add some finely grated lime zest.

Makes 4

The oozing caramel coating of this luscious custard always impresses when it appears on the dinner table.

1. Preheat the oven to 190C (170C fan-forced).

2. Put 1 cup of the dextrose into a large frying pan. Stir over medium heat for 35 minutes until the dextrose has dissolved and turned golden. Pour evenly into four cup-capacity ramekins. Set aside.

3. Put the milk and cream into a medium saucepan. Bring just to
   the boil over medium heat. Remove from the heat.

4. Whisk the eggs, egg yolk, glucose and remaining dextrose in
   a large heatproof bowl until well combined. Gradually whisk
   in the milk mixture and carefully pour evenly into the ramekins.

5. Line the base of a large roasting tin with a tea towel folded to fit. Place the ramekins on the tea towel. Pour enough boiling water
   into the tin to reach halfway up the sides of the ramekins. Cover
   the roasting tin with foil.

6. Bake the custards for 4045 minutes or until they are just set. Remove the ramekins from the tin and set aside for 2 hours to
   cool. Refrigerate for 23 hours.

7. To unmould, run a flat-bladed knife around the inside edge of
   each ramekin and carefully turn out each creme caramel onto
   a shallow bowl or serving plate. Serve.

Creme caramel

1 cups dextrose

cup milk

cup thickened cream

2 eggs

1 egg yolk

2 tablespoons glucose syrup

Serves 6

Surprise your guests with these perfect passionfruit
souffles they never fail to impress.

1. Preheat the oven to 180C (160C fan-forced). Brush six 1 cup-capacity ramekins generously with melted butter, then dust generously with extra dextrose and put onto a baking tray.

2. Put the passionfruit pulp and cup of the dextrose into
   a small saucepan. Stir over low heat until the dextrose has dissolved. Increase the heat to high and bring to the boil.

3. Mix the cornflour and water in a small bowl to form a smooth
   paste. Remove the pan from the heat and whisk in the
   cornflour paste. Return the pan to the heat and cook, whisking continuously, for 1 minute. Transfer the mixture to a bowl and refrigerate until cold.

4. Whisk the egg whites with an electric mixer until foamy. Gradually add the remaining dextrose and continue to whisk just until stiff peaks form. Add a large spoonful of egg white to the passionfruit mixture and stir with a large metal spoon until combined to
   loosen the mixture. Gently fold in the remaining egg white.

5. Fill the ramekins to the top with the souffle mixture and run
   a palette knife across the top to make a flat surface. Run your thumb around the inside of the rim of each ramekin to help
   the souffles rise evenly.

6. Bake the souffles for 1012 minutes or until risen and golden. Serve immediately.

Passionfruit souffles

melted butter, for greasing

100 g dextrose, plus extra
for dusting

150 ml passionfruit pulp (from
about 7 passionfruit)

1 tablespoon cornflour

3 teaspoons water

5 egg whites

variation:

Crumble can be made with
any fruit that is in season,
such as apples, pears, plums
or rhubarb.

Serves 68

Who doesnt love the appealing contrast of a soft fruit
base and crisp topping that a crumble offers? Now you
can be transported back to your childhood with this
sugar-free topping.

1. Preheat the oven to 170C (150C fan-forced).

2. Put the berries, dextrose, vanilla and lemon zest into a saucepan over medium heat and stir for 5 minutes or until the berries have softened but still hold their shape. Transfer to a 1 litre-capacity baking dish.

3. To make the crumble topping, mix the ground almonds, flour, dextrose, almonds and butter in a bowl, using your fingertips
   to rub in the butter until the mixture resembles very coarse crumbs. Scatter the crumble mixture evenly over the berries.

4. Bake the crumble for 30 minutes or until the topping is golden
   and cooked through. Serve with double cream, if desired.

Berry crumble

250 g raspberries

250 g blueberries

1 cups dextrose

1 tablespoon vanilla essence,
or to taste

1 tablespoon finely grated
lemon zest

double cream, to serve (optional)

Crumble topping

cup ground almonds

1 cups plain flour

1 cup dextrose

cup flaked almonds

180 g unsalted butter, melted

Serves 4

Syllabub is a creamy English dessert traditionally made
with wine, but you could flavour it with rum if you like.
Just be careful not to over-beat your cream soft peaks
is all you need for this luscious dessert.

1. Put the wine, dextrose, orange zest and cinnamon into