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christmas pudding alaska

Baked Alaska has always spelled a grand finale, of the same era as crepes suzettes and all things flambeed. But here the snowy mountain of warm marshmallow-like meringue conceals Christmas pudding, and cooling ice cream just beginning to melt.

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Italian Trifle

Deliciously silky and cooling, one for those who reckon the best bits of a trifle are the boozy cake and custard and can pass on the jam and fruit. Though you could also scatter a handful of raspberries or blackberries over each bowl. Do buy our cake if you don't have anything homemade to hand, though try to avoid those mass-produces sponges: you want something with a little integrity.

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petit pots au chocolate

Petit pots have always had the sophisticated edge over chocolate mousse with their exquisitely silky texture, achieved here by combining dark chocolate with a little milk. These particular little pots have Spanish overtones with their hint of spice and a chocolate almond on top. But for die-hard chocogolics you could serve hem austerely, less the spice and decoration, and for that matter less the creme fraiche.

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Freaking out...

...Cos I can't think of anything I want to read right now... Have I ever mentioned just how rare that is? I'm not interested in reading fanfics or manga or novels... Maybe this can be partly attributed to the heat, but still this is totally freak-worthy.

I'm totally looking forward to meeting Qwen tomorrow for a sushi feast though... I haven't been to CityVibe's branch before so I hope the food there will be good:) I want my fried hotate...

I have to have an early dinner today though I have no appetite thanks to the heat. Mainly due to the salsa class I have later with Liana... It's so hot I don't feel like going out... I hate the humid summer heat... Argh...


Fluffy dessert toppings

Here are some quick and easy dessert toppings and sauces to dress up any cobbler, crisp, crumble, or shortcake:
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Flavored whipped Butters

Creamy sweetened butter is a simple spread to make for biscuits and scones, and the slight effort it takes will garner rave reviews, All you have to do is beat the ingredients together in a small, deep bowl with a hand-held electric mixer on high speed until the mixture is lighter in color and fluffy, about 1 minutes. You can store any leftovers in a covered container in the refrigerator for up to one week.

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4 Steps to Silky Custard

Silky smooth custard is one of life's simple pleasures. The plainest cake turns elegant when surrounded by a pool of vanilla-scented creme anglaise. It's easy to prepare a perfect custard ~ here are a few simple tips.

-Always cook the custard in a heavy-bottomed nonreactive saucepan.

-Custard should be stirred constantly as it cooks with a wooden spoon to avoid scratching the bottom of the pan.

-A custard should never be allowed to boil. Custards are properly thickened at about 165'F on an instant-read thermometer.

-If the custard begins to curdle, immediately pour it into a metal bowl and set it into a large bowl of ice water, stirring constantly, until the sauce is cool to the touch. Pour the custard through a fine-mesh strainer and it is then ready to use.
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Tips about custard can be found in the entry after this.