Tapioca pearls are translucent balls made of cassava starch. Originally produced as a cheaper alternative to sago they are particularly popular in bubble tea and are used in many South East Asian desserts and drinks. Although they don’t have much flavour, the texture is wonderful. To make four generous portions, bring 9 cups of water…… Continue reading tapioca pearls with coconut and banana
Category: desserts
vanilla custard with roasted rhubarb and strawberries
For a recent celebration, Mary made this dessert. It’s another fabulous recipe from Yotam Ottolenghi, this time from SIMPLE. The custard is made with double cream and is reminiscent of a crème brûlée without the crunchy layer. And the wonderfully red and tart fruit is a perfect foil. Preheat your oven to 200ºC (390ºF). Cut 200g…… Continue reading vanilla custard with roasted rhubarb and strawberries
coconut and pandan panna cotta with palm sugar syrup
In south-east Asia pandan leaf is a staple flavouring ingredient. It has a distinctive aroma that’s a little sweet and grassy. Often used to flavour rice, the combination of pandan with coconut milk and palm sugar is particularly popular for desserts. It’s used for jellies, cakes, and all kinds of puddings, which are usually coloured…… Continue reading coconut and pandan panna cotta with palm sugar syrup
lemon panna cotta with oranges in syrup
This zingy lemon panna cotta pairs beautifully with the sweetness of orange segments in a honey and cardamom syrup. It’s an impressive dessert that can be made ahead of time. To make the panna cotta, first place 3 sheets of gelatine (15g or .53 oz) in some cold water for 10 minutes. Meanwhile, place 300ml…… Continue reading lemon panna cotta with oranges in syrup
tocinillo de cielo + almond and orange florentines
My good friend Daniel Aguera introduced me to this traditional Spanish dessert. Although similar to a crème caramel, this rich custard is non-dairy and is made with only eggs, sugar and water. In the early 20th century, the wineries of Jerez de Frontera clarified their wines with egg whites. The left-over egg yolks were donated…… Continue reading tocinillo de cielo + almond and orange florentines
sago pudding with coconut and gula melaka
Sago pearls are little balls made of starch extracted from tropical palm stems. Malaysia and Indonesia have the largest supply in the world so it’s no surprise that it’s popular in the region. Fifi made this wonderful Malaysian sago pudding served with salted coconut sauce and caramelised palm sugar syrup. Yum. In a large pot…… Continue reading sago pudding with coconut and gula melaka
honey walnut cheesecake with figs cooked in ouzo
Here’s a deconstructed cheesecake which celebrates Greek flavours. A simple and elegant way to serve cheesecake as a dessert for a dinner party. At least a few hours before or even the night before, strain 500g of Greek-style yoghurt. Place in a piece of cheesecloth or fine linen, tie together and hang over a bowl…… Continue reading honey walnut cheesecake with figs cooked in ouzo
chocolate and brandied prune terrine + walnut tuiles
Rich with dark chocolate and with a good hit of brandy, this was the perfect dessert for a French menu. The addition of a walnut tuile added some buttery crunch. I always keep a jar of brandied prunes – a jar filled with pitted prunes and topped up with brandy. The prunes taste better and…… Continue reading chocolate and brandied prune terrine + walnut tuiles
two desserts in one
Lovingly prepared by Cindy after a Moroccan meal, this dessert combines Baclava-style nuts with a simple strawberry yoghurt. Morocco has it’s version of Baclava and strawberries and yoghurt are a no-brainer as Morocco is the 5th-largest exporter of strawberries in the world. For the nuts, combine 2 cups of roughly chopped almonds, walnuts, pistachios and macadamia…… Continue reading two desserts in one
almond and strawberry trifle
On the first Tuesday of November, everything in Australia (and particularly Melbourne) stops for the Melbourne Cup, a prestigious annual thoroughbred horse race. Everyone dresses up for the occasion and hats or fascinators are almost compulsory. For those who don’t go to the races it’s a great excuse for a party, usually involving sweeps on the races…… Continue reading almond and strawberry trifle
michelle picker cooks 