The heart-shaped Hachiya persimmon is a common variety of astringent persimmon. The are not really edible until they’re completely soft when the tannin levels reduce. You can eat the whole persimmon including the skin. For this ice cream I added Turkish delight for a subtle rose flavour and for thickening. Delicious! In a saucepan heat…… Continue reading persimmon and rose ice cream
Tag: dessert
orange tiramisu
This delightful citrus twist on the classic Italian dessert comes from sugar salt magic. Grate the zest of one orange and then juice the orange and perhaps another one – you will need a little more than ¾ of a cup. Set aside. In a medium bowl, beat 1½ cups of thickened or whipping cream to…… Continue reading orange tiramisu
apple miso pie
Miso adds a deep salted caramel kind of complexity to this apple pie by Sonoko Sakai from Japan Society. I have to admit that my pastry was bought and my decorations are not quite as sophisticated. But my miso is homemade! If you want to make the pastry from scratch, follow the recipe link above.…… Continue reading apple miso pie
summer pudding
Summer pudding is a classic English dessert made of berries encased in sliced white bread soaked in the berry juices. It is traditionally served cold with cream or custard. Perfect for a southern hemisphere Christmas! In a saucepan combine 175g (6¼ oz) of sugar and 60ml (2 fl oz) of water. Heat and stir to…… Continue reading summer pudding
hazelnut dacquoise cake
A dacquoise is a meringue which has ground nuts incorporated into it. I chose hazelnuts and added dark chocolate and sour cherries as well. Preheat your oven to 190ºC (375ºF) and line a springform cake tin. Bring 6 egg whites to room temperature. Meanwhile, toast 130g (4½ oz) of hazelnuts. Cool them and blitz them…… Continue reading hazelnut dacquoise cake
roasted fig, ricotta and almond cake
It was fig season and I bought a tray of fresh figs. I decided to roast them using a David Lebovitz recipe as a guide. The idea for this flourless and gluten free cake followed. For the roasted figs: Preheat your oven to 200ºC (400ºF). Wash 900g (2 lbs) of figs, trim off the stems…… Continue reading roasted fig, ricotta and almond cake
caramelised banana ice cream
Perfect for using up leftover (even frozen) over-ripe bananas, this is not your usual banana ice cream but a richer caramelised version, despite being eggless and having no cream. Adapted from David Lebovitz’s The Perfect Scoop. Preheat your oven to 205ºC (400ºF). Cut 6 medium over-ripe bananas into small slices. Put them in a baking…… Continue reading caramelised banana ice cream
honey cake
All honey and no sugar as well as an added honey syrup ensure the heady flavour of honey comes to the fore in this moist dessert cake. Another delightful recipe from recipetineats. Preheat your oven to 180°C (350°F). Grease a 20cm (8″) round cake tin and line with baking paper. In a bowl whisk together 1 cup of…… Continue reading honey cake
olive oil ice cream
A good quality, fruity extra virgin olive oil is a surprisingly good addition to ice cream. This eggless version is rich with a wonderfully smooth mouth feel. I’m a convert! Measure 2 cups of full fat milk, removing 2 tablespoons of the milk to make a slurry with 4 – 5 teaspoons of cornflour (cornstarch).…… Continue reading olive oil ice cream
individual flourless almond and berry cakes
Here’s a mini flourless cake that’s easy to prepare ahead and serve as a hot dessert. Or, if you’re on your own and craving a quick dessert, cook it in a mug in the microwave for 2 minutes. Delicious either way! For each cake combine ⅓ – ½ cup of almond meal with 1½ -…… Continue reading individual flourless almond and berry cakes
