
This dessert is a combination of two of South Africa’s most popular puddings – milk tart and malva pudding. It consists of a moist malva pudding base with a creamy milk tart topping. It is to die for!
Continue reading Topdeck PuddingThis dessert is a combination of two of South Africa’s most popular puddings – milk tart and malva pudding. It consists of a moist malva pudding base with a creamy milk tart topping. It is to die for!
Continue reading Topdeck PuddingTraditional Irish coffee is a cocktail consisting of hot coffee, Irish whiskey, and sugar, stirred, and topped with thick cream. The coffee is drunk through the cream. This variation has similar ingredients, but it is in the form of a set dessert. Definitely worth a try! The popular alcoholic drink, Irish Coffee, was created in the winter of 1943 by Chef Joe Sheridan. The story goes that he whipped up something special to drink for a group of cold and weary passengers who were waiting for a flight at the Foynes Airbase in Ireland. Apparently silence descended on the group as everyone enjoyed this delectable concoction.
Continue reading Irish Coffee DessertCrêpe Suzette is one of the most popular and well-known French desserts. So much so that National Crêpe Suzette Day is celebrated annually on the 6th of May. Crêpe Suzette consists of crêpes (pancakes) with an orange sauce. It is served flambé. The crêpes can be made in advance or if you are pressed for time, use shop-bought crêpes. You can even use South African Pancakes to make Crêpe Suzette! If you like the combination of orange and alcohol, be sure to also try my recipe for Duck à l’Orange!
Continue reading Crêpes SuzetteThis impressive French dessert, also known as Snow Eggs, consists of delicate meringue clouds that rest in a sea of crème anglaise (French for “English cream”), a light pouring custard used as a dessert cream or sauce. Be sure to also try Carolie’s Poached Meringue on Golden Gooseberry Custard.
Crème anglaise
500 ml fullcream milk
6 to 8 large egg yolks
125 ml white sugar
1 vanilla bean
Meringues
6 to 8 large egg whites, at room temperature
65 g white sugar
pinch of salt
Caramel
150 g white sugar
45 ml water
6 servings
Do-ahead notes: You can make the crème anglaise up to three days in advance and refrigerate it. The meringues can be made the same day of serving and refrigerated as well. The caramel is best made and drizzled at the last minute although can be done 1 to 4 hours ahead. The longer you let it sit on the dessert in the refrigerator, the more it will soften and become sticky. A few hours usually is fine, though. No part of this dessert can be frozen.
Clafoutis (pronounced kla-foo-tee), is a classic French dessert and is quick, easy and simply delicious! It is France’s best kept secret. Clafoutis recipes call for nothing more than what most of us have on hand in the kitchen, plus some fresh fruit. The clafoutis comes from the Limousin region of France, and while black cherries are traditionally used, there are numerous variations using other fruits, including red cherries, plums, raspberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.
300 g fresh cherries, pitted
1 medium lemon, zest only, finely chopped
100 ml cake flour
45 ml castor sugar
3 large eggs
450 ml milk
5 ml vanilla essence
icing sugar to dust
6 to 8 servings.
Variation
If fresh raspberries, blueberries or cherries are not available, use sour cherries. I have used Goldcrest with great success. Drain the juice and reduce it to make a sauce.
A divinely-textured creation which will leave guests speechless and eyes firmly focussed on the dessert! Also see my recipe for Floating Islands.
Meringue
3 large egg whites
pinch cream of tartar
125 ml castor sugar
400 ml milk
1 ml vanilla essence
Gooseberry custard
1 x 410g tin gooseberries
50 ml cornflour (Maizena)
30 ml white sugar
pinch salt
350 ml milk, reserved from poaching, made up with additional milk
2 large eggs, lightly beaten
250 ml cream
30 ml white sugar
toasted flaked almonds
additional gooseberries (optional)
6 to 8 servings.
Recipe by Carolié de Koster from Art Of Cooking p. 560.
The cool refreshing ice-cream is a good way to end a summer time meal especially when mangoes are in season.
3 medium-sized mangoes, peeled and stoned
1 cup (250 ml) sugar
2 very fresh eggs, separated
1 cup (250 ml) cream
To serve
fresh or tinned passion fruit
About 2 liters or 10 to 12 servings.
Recipe by Carolié de Koster from Art Of Cooking p. 536.
This cake batter can be prepared the night before and stored in the fridge in a Tupperware container with a lid. Remove the batter from the fridge 30 minutes before you want to bake it and transfer it to a greased ovenproof dish.
125 g unsalted butter, room temperature
the zest from 1 orange or lemon, finely chopped
125 ml white sugar
1 large egg, room temperature
5 ml vanilla extract
500 ml cake flour
5 ml baking powder
5 ml salt
500 ml fresh blueberries
125 ml buttermilk
6 to 8 servings.
This light dessert can easily be adapted to the type of event you are making it for by using smaller moulds for individual portions or a large mould.
1 liter milk
200 ml sugar
30 ml gelatine
100 ml water
1 ml salt
2.5 ml flavouring, e.g. vanilla essence, almond essence, etc.
a few drops food colouring (optional)
Notes
Use other essence flavours such as coconut, lemon, vanilla, orange, coffee or strawberry and add a few drops food colouring to the milk mixture that complements the flavour, e.g. pink with strawberry, yellow with lemon, etc.
This recipe has been adapted from the Almond Jelly & Fruit Recipe in the Art Of Cooking recipe book p. 532.
A typical Asian cuisine baked custard. The taste and texture is irresistible. Serve after a meal which did not include many eggs, milk or cream. Serve as is or with a bowl of any appropriate fruit or fruit sauce – such as passion fruit in syrup or a lightly sweetened fresh fruit puree.
1 cup (250 ml) desiccated coconut
2 cups (500 ml) milk
6 cardamom pods
4 eggs
¼ cup (60 ml) sugar
1 cup (250ml) ) cream or additional milk (for less rich and creamy dessert)
pinch salt
grated nutmeg (optional)
Garmish
tiny flowers
icing sugar to dust
fresh fruit or fruit sauce
6 to 8 servings.
Recipe by Carolié de Koster from Art Of Cooking page 524.
A spongy cake-like topping forms on top of a creamy custard base – delicious either slightly warm with ice-cream and/or cream or cold with whipped cream and fresh fruit as garnish. The batter for this pudding may also be baked in small ramekin dishes for about half the time required for the large pudding.
1 x 115 g tin grenadilla pulp
4 large eggs, separated
¼ cup (60 ml) butter
½ cup (125 ml) sugar
¼ cup (60 ml) cake flour
pinch salt
1 cup (250 ml) very mildly lukewarm milk
½ tsp (2,5 ml) vanilla essence
1 cup (250 ml) cream, and
1 tsp (5 ml) sugar or
vanilla ice-cream
Recipe by Carolié de Koster from Art Of Cooking page p. 510.
This classic English dessert is tart and sweet at the same time. Traditionally, fruit fool is made by folding pureed stewed fruit (classically made from gooseberries) into sweet custard. This recipe has a modern twist and is light and no too rich – the perfect end to a meal.
500 g fresh gooseberries
250 g Greek yogurt
30 ml raw honey or icing sugar
5 ml vanilla extract
pecan nuts, coarsely chopped
See my post In Season: Gooseberries for more information.
If you have a copy of Carolié de Koster’s Art OF Cooking Recipe Book, you can also try the Poached meringue with golden gooseberry custard (Art Of Cooking p. 560).
Using goat’s cheese instead of only cream gives this popular Italian dessert an interesting twist. It works well as an appetizer of as part of a cheese platter. It can also easily be turned into a dessert.
15 ml gelatine powder
100 ml water
200 g goats cheese
250 ml cream
250 g cottage cheese or 500 ml Mascarpone cheese
8 to 10 servings
Variation:
To make sweet panna cotta, add 1 ml vanilla extract and 200 ml icing sugar to the mixture before spooning it into the dish(es). Serve with fresh seasonal fruit such as gooseberries, raspberries, blueberries or strawberries or fruit coulis.
Recipe by Carolié de Koster.
See my post Say Cheese for more information on goat cheese and cheese-making courses.
A moulded pure white dessert nestles on a freestyle, colourful palette of the freshest fruit purees. The fruit used will vary with the seasons and the same platter will never be repeated precisely! Any fruit sauces in bold colours do justice to this fine dessert. You can definitely use a chocolate sauce too!
Prep time 1 hour
Cook time 5 minutes
Makes 6 – 8 servings
250 ml milk
2 cinnamon sticks
few drops almond essence
60 ml sugar
15 ml powdered gelatine
60 ml cold water
250 ml Mascarpone cheese
250 ml cream, stiffly beaten
Fruit puree
± 125 ml each of 3 kinds / colours of ripe fresh fruit pureed (e.g. mango, kiwi, watermelon, spanspek, sweet melon, goosebserries, paw-paw, strawberries, rasberries, blackberries
sugar to taste
additional garnish as preferred, e.g. fresh strawberries, gooseberries, blueberries, etc.
This delicious dessert is sure to impress young and old!
2 Granny Smith apples, peeled, cored and cut up
30 ml water
75 ml sugar
pinch salt
75 ml additi0nal water
4 large egg whites, stiffly beaten
Vanilla custard
5oo ml milk
4 large egg yolks
60 ml sugar
pinch salt
30 ml cornflour
5 ml vanilla essence or paste
Optional ingredients for ice-cream
125 ml whipped cream
30 ml sugar
few drops extra vanilla essence or pinch of vanilla paste
OR
To prepare the apple ice cream, mix the cooled custard and apple snow and freeze until icicles form (about 2 hours). Beat very well to break up icicles and freeze again.
OR
For a richer creamier ice cream, add the whipped cream, sweetened with the sugar and flavoured with the extra vanilla and mix in thoroughly before the final freezing stage. Freeze at least 3 – 4 hours before serving.
Serves 6 to 8.
Malva pudding is a classic South African dessert. It has a moist, sponge-like texture and is quite sweet. Due to the fact that the syrup is poured over the cake and it is baked a second time, it is considered a pudding rather than a cake. The pudding can be served on its own, often sliced into squares or simply scooped into shallow bowls, it can also be served with custard and/or ice-cream.
30 g butter at room temperature
200 ml sugar
250 ml cake flour
250 ml milk
2 large eggs, beaten
5 ml lemon juice
5 ml bicarb of soda
30 ml apricot jam
Syrup
125 ml cream or evaporated milk
50 ml sugar
50 ml water
25 g butter
To serve (optional)
Custard or vanilla ice-cream
6 servings.
Photo credit: www.tastykitchen.com
A delightful creation of velvety satiny mocha filling on a thin complimentary crust of chocolate wafer or chocolate digestive biscuit crumbs. A dessert which may be made well in advance to prevent a rush of activities for special occasion cooking.
Continue reading Frozen Mocha CheesecakeYoung and old will find this bake delightful as a dessert – served hot or cold. It can also serve as an all-in-one breakfast dish with cereal, eggs and milk included.
Continue reading Cereal Custard Bake
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