When I was young, Fresh Cream Gateaux were really popular. Every cake shop had a delightful display at the front of their counter. Chocolate, caramel, fresh fruits of all kinds; they we're a must buy for a party or get together of any kind. The Gateau I'm making here uses Genoise sponge for the cake. The lightness of this cake compliments the rich creamy mousse and fresh strawberry sauce, making it a light and airy dessert...
My Ultimate Christmas Dessert...
Here is something special for Christmas Day. It has three almond meringue layers with an almond crunch, chocolate and cream fillings, topped with almond brittle, chocolate decorations and finished off with cherries flavoured with kirsch.
It takes a little effort but the finished dessert is well worth it. We loved it!
The meringues can be made in advance, as can the fillings. Then it's just a matter of ‘construction’ on the day...
Do let me know if you try it...
Mousse is always a delicious treat and this Lemon Mousse is no exception. It’s smooth creamy texture marries so well with these crisp thin Almond Biscuits. This tasty dish can be made in advance and kept in the fridge for a delightfully sweet end to the meal.
I am always amazed by how many different versions there are of trifle. For a food lover like me, it’s always great to see how creative, people can be.
I thought I would share with you the recipe I have adapted from the one we used to make in the 70s. We used to buy a packet trifle and just make it up using the instructions; I think the supermarkets still sell the one we used to use. The only problem was, there was only ever a small bowlful and we always had to buy extra topping as once it was spread, it was wafer thin.
This recipe has a few tweaks but it is basically very similar to
our 1970s version and is
great fun to make.
2 Deliciously Different Panna Cotta that will have you coming back for more…
I only discovered the delights of Panna Cotta a few years ago. I had heard of it of course but it always looked like a set milk pudding to me and not very exciting. How wrong could I be!
If you have not tried it before, it is just so much more. As soon as the first smooth silky spoonful of delicious dessert hits your lips you are hooked.
Honestly, it is so much more than it looks…
If you don’t believe me you will just have to try for yourself with this easy to make recipe…
Summer is the season of light sweet desserts and here is another beautiful and delicious treat for you to try. Pavlova is ideal for a gathering of folk on a sunny day and it is not difficult to make if you follow just a few simple rules. (….as I always say)
You can use any dark fruit such as strawberries, blackberries, blueberries, raspberries, cherries, blackcurrants, redcurrants and I would never make a pavlova without adding a drizzle of passion fruit dripping temptingly over the sides of the meringue.
If you haven’t made one before, then perhaps this is the summer you will give it a go; I do hope so……
A Classic Dessert with a Lemon Twist
Strawberry Shortbread was first eaten in Britain during the 19th century. It comes in many forms but my version uses lemons to bring out the sweetness of those strawberries.
I first learned this recipe from my Auntie who I sometimes stayed with as a child. She had no daughters and as girls did most of the baking in those days, she said she was delighted to have a girly baking session. I used to love the baking times with her and especially the taste testing we did afterwards.
I do hope you try this one, or just try the lemon cream. It is a great addition to any dessert.
This has to be one of my favourite desserts. The only problem I can see is that they always seems too small. One day, I shall make it in one big dish and eat it all! Seriously though, this is a really easy recipe and you can make it the day before as it does need some time in the fridge to cool right down. Do keep an eye in the caramel while it’s cooking as you don’t want it to get too hot and do resist the urge to stir as it won’t thank you for it.
If you have any caramel left you could also drizzle a bit on some baking paper to have as a decoration to the finished dish.
Here is a twist on the traditional apple crumble. I wanted to show you how easy it is to make soufflés. There seems to be a general feeling out there that they are difficult to do and that they sink easily. Well they are not difficult if you follow a few simple rules and they are supposed to sink a little as you add a lovely dollop of cream or ice cream into the middle.
I do hope you give them a go. Let me know in the comments, how you get on.
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Well, here's a recipe that I developed after a visit to New York with the family. The taste and texture of these baked cheesecakes were like nothing we had tasted before.
They were rich and creamy and could only be eaten in small quantities. But that didn’t stop us from having regular tastings.
When we got back, my task of developing the right mix of flavours was an ongoing project. We had several near misses; including my mistaking peppermint for vanilla extract in one version. Please don't try it; we could have brushed our teeth with it!
When I finally got it right, there were many requests. Mostly from my son who had many a birthday cheesecake.
The hardest part is having the willpower to leave it overnight to form the right consistency.
If you can wait, it is definitely worth it.
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Here is a dessert that will take you next to no time to make. There’s no baking involved but I wanted to include it as it is so delicious and so easy; looks good too in a smart glass bowl or even popped into individual ones. It is best left to set in the fridge for a little while, perhaps overnight but is still delicious if you can’t wait that long. It is one of my family’s favourites.
Give it a go and see what you think.
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Fondants are a lovely treat and believe it or not, they are not difficult to make as long as you follow a few simple rules.
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Get the oven temperature just right
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Get the timing spot on
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They are cooked when the tops are set and the edges are just starting to come away from the sides of the ramekin
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Bake them when you are ready to eat as they are best straight from the oven
If you remember these few simple steps, then your fondants will turn out perfect every time.
This recipe makes 2 so if you want more just double up.
