Tia Maria Cream For Berries Recipes

TIA MARIA CREAM FOR BERRIES

Steps:

• place egg yolks and sugar in stainless steel bowl. beat 2 minutes with electric beater.
• pour in hot milk and continue beating until frothy-about 30 seconds.
• place bowl over saucepan half filled with boiling water over medium heat. whisk cream constantly until it beccomes thick enough to coat the back of a spoon-about 5 minutes. during cooking, cream will stick to sides of bowl. when this happens, remove bowl from heat and whisk vigorously to incorporate fully. return bowl over saucepan and resume cooking.
• when cream is cooked, remove bowl from heat and add liqueur. continue whisking until cool. cover with plastic wrap touching the surface and refrigerate until cold.
• serve with fresh berries in season.

PASTRY CREAM ( FOR FILLING ECLAIRS AND FRUIT FLANS)

Steps:

• Whisk the eggs and sugar in a bowl until almost white.
• Mix in the flour and custard powder.
• Boil the milk in a thick based pan.
• Whisk onto the egg mixture, mix well.
• Return to the heat and stir to the boil. Add the vanilla.
• Remove from the heat and pour into a basin. Stir occasionaly to avoid a skin forming on the surface of the pastry cream.
• Cool, and use as needed.

TIA MARIA SOUR CREAM DIP FOR FRUIT

Steps:

• Whip ingredients together until thick.
• Serve with fresh fruit cut into reasonable sized chunks for easy dipping.
• I like to use rockmelon, pineapple, kiwi fruit, strawberries and then maybe another fruit in season, whatever looks nice arranged in colours.

TIA MARIA

Steps:

• Bring water, sugar, and coffee extract to a boil. Let cool then add vanilla and alcohol.
• Stir and pour into a bottle.

TIA MARIA & CHOCOLATE CREAMS

Steps:

• Put the chocolate into a bowl. Mix the cream with the Tia Maria, reserve 2 tbsp, then tip the rest into a saucepan and bring just to the boil. Remove from the heat and tip straight over the chocolate, stirring until the chocolate melts. Divide between 2 small glasses and allow to cool slightly. Whip the remaining cream until slightly thickened, then spoon over the cooled chocolate mix. Chill for at least 1 hr to set. While you're waiting, cut a heart shape from a piece of thick card.
• When ready to serve, set the card over the glass and sift over a dusting of cocoa powder. Lift off carefully and do the same with the other glass.

CHICKEN TIA MARIA

Steps:

• Heat butter in large frying pan.
• Add chicken pieces and cook on both sides until golden brown.
• Add water and crumbled stock cube. Cover pan.
• Bring to a boil,reduce heat,and simmer for 30 minutes or until chicken is tender.
• Remove from pan and keep warm.
• Add drained, washed artichoke hearts and tia maria to pan, bring to a boil, reduce heat,simmer uncovered for 5 minutes.
• Add cream.
• Season with salt and pepper and simmer gently for 5 minutes or until sauce slightly thickens.
• Add chopped shallots to sauce and spoon over chicken.