Recipe: Chocolate banana lava cake

Not all lava cakes are equal, but this one is insanely good.  When I first did this recipe in Hong Kong, I was a bit burnt out on the idea - I had done them countless times in Vancouver and was ready to move on.  It was that subtle hint of banana that turned me.  The original recipe had quite a bit less, and it was already a big hit in our restaurant.  As I made batch after batch, I gradually upped the banana bit by bit, and the cakes just got better.  I stopped once the banana content equaled the chocolate, more or less on principle.  Beyond the progressively improved flavour, by upping the banana, I effectively reduced the overall flour content, which in turn made for a more tender product - I figured if you can have lava cake recipes with only trace amounts of flour, I had a bit of wiggle room to work with.  The cornstarch is an effective variation as well - you maintain a certain level of binding power with an inherently softer product.  You can get pretty aggressive with the molten centre as well - I was using a small hemisphere mold to make balls about the size of a large marble (they weighed in at about 16 grams each), which is pretty substantial when using a 4oz mold.  To help things stay where they should until baking, it is important to partially fill the molds then chill them - as the butter and chocolate set up, they will be able to support the weight of the chocolate centre.  Using the 4oz molds, this recipe would give me 10 - 12 portions and are best if cooked from raw within 3 - 4 days of making them.  We also used tin molds, so if you use ceramic, add a few minutes to the cooking time to allow the heat to work through the ceramic.

You will need:

200g / 7oz                      dark chocolate (70%) - plus more for the molten centres - up to 16g each

200g / 7oz                      bananas

110g / 3.9oz                   pastry flour

110g / 3.9oz                   cornstarch

40g / 1.4oz                     sugar

20g / 0.7oz                     butter - plus more for the cups

6                                     eggs

Method:

 - have your chocolate for the molten centres prepared and set aside

 - butter your molds well and keep refrigerated

 - melt the chocolate

 - puree the banana

 - sift the flour and cornstarch together

 - separate the eggs

 - whip the egg whites to medium peak, then beat in the sugar

 - beat the egg yolks pale

 - beat the butter into the yolks

 - beat in the banana puree

 - stir in the chocolate

 - fold in the whipped whites alternating with the flour and cornstarch blend

 - fill the cups 1/4 to 1/3 full, then chill to firm up the batter

 - add the chocolate for the molten centres and cover with batter

 - refrigerate

 - preheat the oven to 392F / 200C

 - bake 7 - 8 minutes, more if you have ceramic molds or a very big piece of chocolate in the middle

 - invert to unmold, and serve

Recipe: Maple pumpernickel microwave cakes

The technique on these cakes is really fun, but the magic is in how incredibly tasty they are.  The fact that the flavour is pumpernickel makes it adaptable as a bread item on a savory plate, while the sheer dark and sweet deliciousness makes it work as well as a dessert.  Pair these up with smoked salmon and a cream cheese aoli one day, then macerated cherries and vanilla ice cream the next - it all works.

You will need:

160g / 5.6oz                        eggs (about 3)
80g / 2.8oz                          unsalted butter
70g / 2.5oz                          flour
50g / 1.8oz                          sugar
25g / 0.9oz                          molasses
25g / 0.9oz                          maple syrup
10g / 0.4oz                          cocoa powder
3g / 0.1oz                            ground caraway

Method:

 - put all ingredients into a bar blender and mix very well
 - strain through a chinois into an iSi gun
 - charge well - 2 for a 500ml / 2C canister, or 4 for a 1L / 1qt canister
 - shake well
 - punch a few holes in the bottom of a few 500ml / 2C plastic tubs
 - spray the mix into the tub until about the halfway mark
 - microwave for 45 seconds to a minute, depending on the power of your microwave
 - turn the tub upside down to cool and aerate (the holes allow steam to escape)
 - once cool, run a knife around the edge to loosen and remove
 - serve, or store in an airtight container for service later (these are best served the same day)

Recipe: Churros - part 2 (orange)

boil the milk, sugar, and butter

As happy as I have been with the churro recipe in the previous post, I started to wonder if it could be better, and pondered a few simple substitutions and adjustments.  Much like when I was playing with the buttermilk doughnuts, I was thinking of things like the fact that milk tastes better than water, and the fact that citrus zest helps lighten an inherently "heavy" product.  I generally like to have a single "go to" recipe for things like this, but despite the fact that the recipes are very similar, the difference in the final product warrants it's own entry.  Some of you may want to use this recipe as your "go to" churro recipe - I'm seriously considering it - not only are they delicious, the citrus sets them apart as something unique.  A friend of ours even had one the day after and couldn't stop raving about it.

You will need:

work in the flour and zest

120g / 1/2C             butter

250ml / 2C              milk

60ml / 1/4C             sugar 

5ml / 1tsp                vanilla paste

2                              orange zest

500ml / 2C              flour

10ml / 2tsp              baking powder

2.5ml / 1/2tsp          kosher salt

4                              eggs

Method:

beat in the eggs

 - put the milk, sugar, vanilla and salt in a sauce pot and bring to a simmer

 - sift the flour and baking powder together

 - zest the oranges

 - when the milk comes to a simmer, drop in the zest, then the flour mix

 - work with a wooden spoon until the paste is combined and thick

 - transfer to a mixing machine with a paddle and start beating

 - beat the eggs in one at a time, completely mixing in each time

 - set up a piping bag with a star tip and fill with the batter

 - fry at 350F / 177C until golden brown
 - drain on paper towel
 - toss in sugar and serve

pipe into the fryer

Recipe: Churros

We had a churro party the other night.  The nice thing with churros over doughnuts is that you don't need to wait for the dough to proof, you just make the batter and start frying.  Churro batter is very similar to a choux paste - some people use just that - but I think there is a benefit to tailoring the tool to the task.  I've made the choux paste style churros before, but as good as they were, they never quite sold me 100%.  

I like this style with a little baking powder in the mix because the churros come up really fluffy.  The outside gets good and crispy while the inside stays soft and chewy.  These are the churros you want to make if you want to go the distance and fill them with chocolate, cajeta, jams etc.  

mix the paste

This recipe is a bit bigger than some others for a couple reasons - the first time we made this batter, we were making a double batch, which called for 4 eggs, but after adding the 3rd egg, the batter was getting pretty soft and I made the executive call to stop there.  The churros came out amazing, so if it ain't broke, I'm not going to fix it, and a recipe calling for 1.5 eggs is just silly.  As for the size, a "double batch" will happily do for 6 people - I wouldn't bother setting up a deep fryer for less, so double is the new single.

You will need:

2C                        flour
2C                       water
3                          eggs
1/2tsp                  salt
2Tbs                    sugar

beat in the eggs

1tsp                     vanilla paste
8Tbs                   butter
2tsp                     baking powder
as needed            sugar or cinnamon sugar for dusting

Method:

 - get a deep fryer setup warming to 350F / 177C
 - put the water, butter, sugar and salt in a pot on the stove to boil
 - sift the baking powder and flour together
 - when the water comes to a boil, add the flour and stir with a wooden spoon to bring it together
 - transfer the mix to a mixer with a paddle attachment and mix
 - add the eggs one at a time, mixing well between each one

fry

 - mix in the vanilla
 - transfer the batter to a piping bag with a star tip
 - pipe the churros into the hot oil
 - turn to colour evenly
 - remove from the oil and drain on paper towel
 - toss in sugar or cinnamon sugar
 - serve warm

Recipe: Creme anglaise

Creme anglaise is one of the all time classic dessert sauces.  Maybe you are making the isles flotants from the previous post, or simply dressing up a plate, a rich and tasty anglaise will surely find its place.  You could get away with a little less yolks in this recipe, but I personally feel that a solid yolk content contributes to the success of this sauce.  This is an especially complementary recipe for the isles flotants of the previous post because it uses the exact number of yolks that were separated out for the meringues.

You will need:

5                            egg yolks

500ml / 2C            cream (or milk for a lighter result)

80ml / 1/3C           sugar

1                            vanilla bean


Method:

 - put the cream (or milk) in a pot with the vanilla and half the sugar and bring to a simmer
 - when it simmers, turn off the heat, cover with plastic wrap, and let steep
 - whisk the yolks with the rest of the sugar till pale
 - set a pot of water on to simmer for a bain marie
 - bring the cream back up to a simmer
 - temper the cream into the yolks, whisking constantly
 - set up a bowl with ice and another bowl on top of the ice
 - place the anglaise bowl over the bain marie and slowly but constantly stir it with a spatula
 - cook the anglaise until it coats the spatula and reaches 83C / 181F
 - quickly turn off the heat and strain the anglaise through a chinois into the bowl over ice
 - stir the sauce to cool evenly
 - store in the fridge until use

Recipe: Isles flotants (floating islands)

Floating islands are one of the lightest desserts you can serve - a fluffy meringue sitting in a pool of sauce along with some fresh fruit as a garnish.  I'm not normally a big one for microwave cookery, but this it's hard to beat the results of making these in a microwave.  The sugar level is just about up to you, just don't go beyond equal weight of sugar to egg whites (that's pretty sweet for a light dessert anyway).  This recipe will make about 7 portions using 1 cup ramekins.

You will need:

5                           egg whites

to taste                 white sugar

Method:

 - start whisking the egg whites

 - as you get to a soft peak, sprinkle in sugar 

 - once you have a firm, glossy peak, fill the ramekins with the meringue and level off the tops

 - microwave each cup for 1 1/2 minutes, or up to three at once for 2 minutes

 - let the meringues cool slightly, then turn out into a wide bottom bowl

 - surround with an anglaise or dessert soup and garnish with fruit

 - if not serving right away, cool completely in the cups, then cover with plastic wrap and refrigerate

Recipe: Roasted walnut and goat's milk soup

This is a dessert soup with some real character and elegance.  The goat's milk is remeniscient of a nice chevre, which goes perfectly with roasted walnuts.  The soup itself adds a good moisture to a dessert dish without going the heavier route of an anglais or a coulis.  Drop a little warm cake in the middle or send a poached pear for a swim.  If you want to take a twist on a classic, use it with isles flotants (floating islands) - a dessert so light you might need seconds.

You will need:

142g / 5oz                       walnuts

207ml / 7fl oz                  whole goat's milk

45ml / 3Tbs                     sugar

pinch                               grated nutmeg

to taste                             walnut liqueur

Method:

 - roast the walnuts in a low oven until a deep golden brown

 - place the nuts in a blender with the goat's milk and nutmeg and sugar

 - blend well

 - put the mixture in a pot and gently bring to a simmer, then turn off the heat

 - cover with plastic wrap and cool

 - transfer to the fridge and let steep overnight

 - strain through a chinois

 - add liqueur to taste and serve warm or cold

Recipe: Key lime pie

pack the crumb in the molds

This is a real southern classic, and considering how much I love tangy citrus desserts, immediately gained top shelf ranking in my books.  The custard is really easy to make (once you got all the limes squeezed), the only tricky part is the crust if you are going to go the traditional route and make it with graham crumbs.  Not that the crust is hard - it's graham crumbs and butter basically - but it takes a bit of time and patience to pack it in the mold.  If you need to pack the crumb mixture into a bunch of individual fluted molds as in the pictures, it takes a little more patience.  Top it with meringue or not?  That's your call - it almost seems a shame to hide that glossy custard.  With these ones, we actually made a marshmallow to serve with the pies and burned them as we went.  This recipe made 15 individual pies, and so should do for a couple larger pies.  I would divide the recipe down, but that would leave you with a half can of condensed milk lingering in the fridge - I would rather do the full recipe and make more later - it's that good.  The custard lasts well for a couple days in the fridge, just give it a good whisk before using as there may be some separation during storage.  Try to use molds with removable bottom plates - it makes unmolding a lot easier.

bake the crusts

You will need:

For the crust:

400g / 14oz (1 box)                    graham crumbs

283g / 10oz                                 melted butter

pinch                                           cinnamon

as needed                                    pan spray

whisk the yolks with the condensed milk

For the custard:

900ml / 30.4fl oz (3 cans)          condensed milk

8                                                 egg yolk

375ml / 1.5C                              key lime juice

Method:

 - set the oven to 350F / 177C

whisk in the lime juice

 - pan spray the molds really well and set on a sheet pan

 - mix the cinnamon and graham crumbs

 - melt the butter and mix with the crumbs well

 - bake 5 minutes at 350F / 177C

 - rotate the pan

 - bake another 5 minutes

 - let cool on the sheet pan

 - reset the oven to 300F / 149C

 - whisk the yolks with the condensed milk

 - whisk in the key lime juice

 - fill the pies

 - bake for 10 minutes at 300F / 149C

 - rotate 

 - bake another 5 minutes

 - remove from oven and cool completely

fill the pies

 - transfer to the fridge to chill down

 - to unmold, carefully torch the outside of the mold to loosen the butter in the crust

 - carefully push the bottom plate to free the pie from the sides of the mold

 - remove the bottom plate and serve

bake the pies

torch the mold to release

Recipe: Brown butter peach pie

blind bake the shells

By now, many of you have come to the conclusion that I like my brown butter.  Guilty!  I love how it adds a nuttiness to the mellow deliciousness of butter.  In this case it makes a nice complement to the fresh and crisp flavour of the peaches in the pie filling.  As far as the pictures go, I made 12 individual pies with this recipe (minus sampling), so you could get two regular pies or really load up a deep dish crust.  I didn't use my brown butter malted beer pie crust recipe in this case, but you certainly could, the flavour power of the peaches could handle the job.  It is important that you use a wide bottom pan and quite high heat when preparing the filling as you want the peach juices to reduce fast as they get released - this way you retain the firmness in the peach slices and avoid just making a cooked compote pie filling.

prepare the peaches

You will need:

2kg / 70.5oz                       peaches (peeled and pitted)
15ml / 1Tbs                        unsalted butter
60ml / 1/4C                        brown sugar
30ml / 2Tbs                        honey
150ml / 5.1oz                     brown butter (just melted)

Method:

 - prepare your pie crusts - dock and blind bake them and set aside
 - peel and pit the peaches, then cut them into wedge slices
 - get a wide bottom pan good and hot (a non-stick would work well here)
 - add the unsalted butter and follow in with the peaches
 - as the peaches start to release juice, keep the temperature high and toss lightly

fill the pies

 - once the juices start to reduce out, add the brown sugar and toss
 - add the honey and toss
 - when the juices are almost gone, add the brown butter
 - toss and let the brown butter emulsify the sauce
 - remove from the heat and let cool so the sauce thickens up
 - toss the cooled peaches so they are coated with the sauce
 - set the oven to 350F / 177C
 - scoop the peaches into the pie shells - let excess sauce fall away (it's great on ice cream!)
 - vent your pie tops and cover the pies
 - egg wash and dust the tops with sugar
 - bake for 15 - 20 minutes until top crusts are cooked and golden brown
 - cool on a rack
 - serve

add the top crust and bake

Recipe: Chocolate brownies

You may have read my recipe for the flourless chocolate cake/brownie, this is the no holds barred thick and rich one (ok, the other one really only held back on the flour).  The nice thing here is that you don't need any equipment, you can mix this by hand in a bowl and it turns out great.  In the industry, this recipe is intended for a 1/2 sheet pan - at home, it will be your large sheet pan (unless you have a huge home oven).

You will need:

680.4g / 24oz                        unsalted butter

1125g / 39.7oz (5C)              sugar

4                                            eggs

8                                            egg whites

453.6g / 16oz                        all purpose flour

315g / 11oz                           cocoa powder

5ml / 1tsp                              baking powder

20ml / 4tsp                            vanilla

2.5ml / 1/2tsp                        kosher salt

Method:

 - set the oven to 350F / 177C

 - line the sheet pan with parchment paper

 - sift together the flour, cocoa powder, and baking powder

 - put the eggs, egg whites and vanilla together and give them a quick whisk

 - melt the butter

 - add the sugar to the butter and whisk

 - add the egg mix and whisk smooth

 - add the flour mix and whisk smooth

 - spread evenly on the sheet pan

 - bake at 350F / 177C for 20 minutes

 - a skewer check can be a bit damp (it'll set up fine), but the surface should be dry and almost want to crack

 - remove from the oven and cool on a rack

 - dig in!

Recipe: White chocolate cream

emulsify the chocolate and milk

This recipe is nice and simple, but beautifully rich and creamy.  It's similar to a mousse, but instead of gelatin, utilizes the binding power of the chocolate as it cools to hold the air.  This is good if you are serving vegetarians who don't want animal based gelatin.  This is also the dessert I mentioned in the previous post that can be dressed up like a tiramisu in the sense that all the same flavours and garnishes work well, but as a purist, I don't advise outright calling it a tiramisu - you might get called out on it.  This recipe will half-fill 6 martini glasses, which is a nice amount due to the richness and leaves lots of space arrange garnishes in the glass.

You will need:

soft whip the cream

164g / 5.8oz                  white chocolate

60g / 2.1oz                    milk

126g / 4.4oz                  cream

Method:

 - gently warm the milk and chocolate over a bain-marie to emulsify (not too hot)

 - whip the cream to a very soft peak

 - fold the cream into the chocolate mixture

 - pour the mix into glasses (it is pourable)

 - transfer to the fridge to cool completely and set up

 - garnish as you like and serve

fold

fill

with coffee gelee, ladyfingers, chocolate wafers, cocoa and shaved chocolate

Recipe: Peaches and cream panna cotta

make the compote

I made this recently as a dessert special and the response was outstanding.  I like how the peaches and cream manage to stay separate while sharing the same espresso cup.  You begin by making your way through the silky and mellow cream top, then break into to the delicious peach compote beneath.  I garnished it with a little peach coulis and a raspberry and gave a couple brandied cherries on the side - it seemed like an Okanagan type of thing to do.  This recipe gave me 15 espresso cups with only a little panna cotta mix left over, so you could easily get 6 - 8 portions in a normal dessert ramekin.  The freezing stage is important to keep a clean division between the peaches and the cream - if you don't, you will inadvertently mix the two as you pour in the panna cotta mix.

add the compote to the cups

You will need:

For the compote:

650g /  23oz                     peeled and pitted peaches

60ml / 1/4C                      water

30ml / 2Tbs                      honey

30ml / 2Tbs                      sugar

pinch                                kosher salt

For the panna cotta:

500ml / 2C                      milk

heat the cream mixture

500ml / 2C                      cream

15ml / 1Tbs                    vanilla

60ml / 1/4C                     sugar

6 sheets                           gelatin

Method:

 - take 500g / 17.5oz of the peaches, cut them up and put them in a pan with the water, honey, sugar, and salt

 - quickly bring to a simmer to form the compote, but don't cook too long

 - strain off  some of the syrup

 - use the syrup to puree the rest of the peaches in a blender until smooth

melt in the gelatin

 - divide the chunky peache compote among the cups

 - go back with the peach puree and add to the cups to cover the chunks

 - place the cups in the freezer at least until the top of the compote is firm

 - soak the gelatin in cold water until soft, then drain the water off

 - mix the milk, cream, vanilla and sugar in a pot and just barely bring to a simmer

 - melt the gelatin into the hot mix

 - allow the mix to cool slightly (so you don't melt the compote as you pour it in the cup)

 - gently pour the mix over the compote to fill the cups

 - transfer to the fridge and allow to set up overnight

 - serve

fill the cups

Recipe: Orange mascarpone cream

This recipe is a cinch to throw together quickly, but scores really high in the happy zone.  I used it recently as the filling on a feature dessert with the orange scented flourless cake and I don't think anything else could have been as well suited.  I was originally going to go with a flavoured chantilly, but wanted something with more of a body that matched up well with the cake layers, and the mascarpone let me really get a stack going with no worry about collapse while remaining delicious, rich and creamy.  The orange in both the cake and the filling got along like a brushfire and I almost had to defend myself from staff members cruising by for samples.

You will need:

475ml / 16oz               mascarpone cheese

2                                  orange zest (microplane)

60ml / 1/4C                 cream

10 ml / 2tsp                 vanilla

to taste                         icing sugar

Method:

 - let the mascarpone come to room temperature

 - put the mascarpone in a mixer and whip until fluffy

 - add the cream,orange zest and vanilla and mix

 - sweeten to taste with sifted icing sugar

 - spread on top of cake or transfer to a piping bag for a la minute service

Recipe: Orange scented flourless chocolate cake / brownie

melt the chocolate and butter

There are a few similarities between this recipe and the one for the flourless chocolate souffle - obviously they are both chocolate, but more importantly they utilize whipping and creaming to lighten the final product.  The reason I list this as both a cake and a brownie is that depending on the size of pan you use, and therefore how thick you pour the batter will determine which one you end up with - both will be delicious.  As a cake, this works best if you are making a layer cake and pour the batter thin enough that once it is baked and has settled down, it is already the thickness you want.  As a brownie, you will want to extend the cooking time and possibly drop the temperature slightly if it is quite thick.  The finished cake freezes extremely well, which is nice if you want the layers ready to go for when your fillings and frostings are ready.  As for the orange zest, it's not super prominent, but has an amazing "je ne sais quoi" effect on the flavour.  The zest has little effect on the structure of the cake, so if you feel like really bringing out the orange, you can easily zest another orange or two to great effect.

cream the yolks, sugar and zest

You will need:

300g / 10.6oz            dark chocolate

170g / 6oz                 unsalted butter

7                                eggs

170g / 6oz                 sugar
2                                orange zest (microplane)

Method:

whip the whites

 - set the oven to 340F / 171C (without fan)

 - melt the chocolate and butter together (not too hot), stir to emusify and set aside

 - separate the eggs into yolks and whites

 - cream the yolks with half the sugar and orange zest

 - cream them some more - til they beg for mercy, then set aside

 - whip the whites to a soft-medium peak

 - sprinkle in the other half of the sugar and bring to a medium-firm peak

 - mix the chocolate mixture with the creamed yolks

 - fold in the whites

 - spread out on a paper or silpat lined sheet pan (1/2 pan or hotel pan if in the industry)

 - bake for 15 - 20 minutes

mix the chocolate and yolks

 - remove from oven and cool completely

 - turn out onto a paper covered cutting board

 - cut the cake layers or portions as you like

 - use as needed or wrap well and freeze for later use

fold in the whites

spread it

bake it

flip it and peel the mat away

"Black Forest" with orange mascarpone and brandied cherries

Recipe: Coeur a la creme - extra rich

If you've read my original post on Coeur a la creme, you know it's my favorite member of the cheesecake world.  I used Coeur a la creme as an element in a contest once, which necessitated an investigation into the original recipe to see if there was any room for improvement on something that already seemed so close to perfection.  This recipe was the result.  Take note, this is ultra-rich and decadent (which is what I was shooting for at the time), if you want to bring it down a bit, substitute regular cream for the Devonshire and it will still be beautiful.

You will need:

125ml / 1/2C               Devonshire cream

250ml / 1C                  mascarpone cheese

80ml / 1/3C                 sugar

1                                  vanilla bean

125ml / 1/2C               creme fraiche (I used 1 part buttermilk to 1 part cream)

Method:

 - whip the Devonshire cream to medium firm peak

 - beat the mascarpone cheese until fluffly

 - beat the sugar and vanilla into the mascarpone

 - stir in the creme fraiche

 - fold in the Devonshire cream

 - set in a cheesecloth lined Coeur a la creme mold (or a mold of your choosing that allows for drainage)

 -  move to the fridge to allow whey to seep out and the mixture to set up

 - turn out onto a serving dish

 - serve with fruit coulis and fresh berries

Recipe: Steamed pudding cakes - orange

I love making this dessert, there's a certain magic to it - with one batter, you wind up with a beautiful custard with its own cake base built right in.  We served this in Hong Kong and it was a big hit.  When you make it, don't worry if the mixture doesn't completely emulsify because it's intended to separate during cooking anyway.  To make sure I get the cake bases all even, I usually skim the foamiest layer off the top of the batter and divide it among the cups first, then portion the denser custard next (the foamy part just floats on top as you pour the custard in).  This recipe should give you 18 4oz portions.

 You will need:

59g / 2.1oz               flour

178g / 6.3oz             sugar (plus more for cups)

2.5ml / 1/2tsp           kosher salt

750ml / 3C               cream

625ml / 3/4C            fresh squeezed orange juice (about 3)

3                               zest from oranges (microplane)

9                               eggs (room temperature)

as needed                 butter for cups (room temperature)

Method:

 - set the oven to 325F / 170C

 - coat the cups in the butter, dust with sugar, then put in the fridge to set up

 - mix the flour with half the sugar, salt and zest

 - separate all the eggs into yolks and whites

 - whisk the cream into the yolks, then add the orange juice

 - mix the wet and dry mixes together

 - whip the egg whites to soft peak, sprinkle in the sugar, and take to a medium peak

 - fold the whites into the batter

 - divide the foamiest top layer among the cups

 - divide the remaining custard among the cups

 - set the cups in a bain marie and bake 15 minutes (no fan or convection)

 - rotate the pan and bake another 15 minutes (cover if tops are browning)

 - check that the cake "tops" are firm, then pull from the oven and cool on a rack

 - store in the refrigerator

 - to serve, dip the cup in warm water, run a knife around the edge, and invert

orange pudding cake with strawberry relish