Tag Archives: dessert

Mocha soufflés

Mocha soufflés

Mocha soufflé is is a lightly baked cake made with egg yolks and beaten egg whites combined with coffee granules and cocoa powder. The word soufflé is the past participle of the French verb souffler which means “to blow up” or, more loosely, “puff up”—an apt description of what happens to this combination of custard and egg whites. When it comes out of the oven, a soufflé should be puffed up and fluffy, and it will generally fall after 5 or 10 minutes (as risen dough does). It may be served with the top punctured and sauce poured on (for example, chocolate or vanilla). Soufflés can be made in containers of all shapes and sizes but it is traditional to make soufflé in ramekins. These containers vary greatly in size, but are typically glazed white, flat-bottomed, round porcelain containers with unglazed bottoms and fluted exterior borders.

Queen of puddings

Queen of puddings

Queen of Puddings is old-fashioned favourite: smooth set creamy custard is flavoured with orange zest, spread with melted jam, and topped with meringue. This is a traditional British dessert, and similar recipes are called Monmouth Pudding and Manchester Pudding. A Monmouth Pudding is said to consist of layers of meringue, jam or seasonal fruit and bread soaked in milk, whilst Manchester Pudding is similar but contains egg yolks (but some have speculated that this name was just a synonym for the Queen of Puddings). As befits such a treat, it is a little more technical than most of the recipes to date, but there is nothing here that requires great skill. It is simply a question of following the steps carefully to produce a brilliantly showy pudding. Queen of Puddings is so worthy of its name, a pudding filled with lovely ingredients and crowned with a layer of soft chewy meringue.

Buttermilk pancakes with blueberry and lemon butter

Buttermilk pancakes with blueberry and lemon butter

Buttermilk panecakes are classic breakfast plate, but it is also an ideal dessert for almost any occasion. Breakfasts in America are a particular pleasure especially in the trendier places where you will find dishes like this. Buttermilk makes these pancakes especially tender. Want to know the secret to fluffy buttermilk pancakes? Do not overmix your batter. The batter for your buttermilk pancakes should not be beaten smooth; it should have small to medium lumps. And in the end, your pancakes will be light and fluffy and have lots of flavor. Blueberries are excellent choice, but if you prefer some other fruit just go ahead – strawberries, blackberries, apricots or any other.

Simple chocolate cake

Simple chocolate cake

This simple chocolate cake perfect for birthdays, this is a great recipe for an easy, foolproof chocolate cake. It’s moist and fudgy and will keep well for 4-5 days. It is simple and tasty and everyone will love it. High-quality chocolate will make a distinctive, crisp, snap when broken, shattering cleanly. It should also start to melt when you hold it in your hand for a few seconds – the quicker the better, as this indicates a high cocoa butter content. In less expensive chocolate, vegetable oils and shortening have been substituted for the cocoa butter, and may even have been through the process of hydrogenation to lower these fats’ melting point and reproduce cocoa butter’s essential characteristic. Legally, all chocolate can contain up to 5% vegetable fat and this must be one or more of the six types of vegetable fat specified by the European regulations.

Autumn crostata

Autumn crostata

A crostata is an Italian baked dessert tart, and a form of pie. The jams that are traditionally used as a filling are cherries, peaches, apricots, berries. The crostata can also be blind-baked and then filled with pastry cream (crema pasticcera) topped with pieces of fresh fruit; this is called crostata di frutta. A typical central Italian variety replaces jam with ricotta mixed with sugar, cocoa or pieces of chocolate and anisetta; this is called crostata di ricotta.