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
Tag: dessert
flourless chocolate cake
This cake has a great chocolate flavour and is fudgy with a satisfyingly chewy crust. Preheat your oven to 180ºC (350ºF) or 160ºC (320ºF) for fan-forced. Butter and line a 20cm (8)” spring form pan. Melt 120g (4¼ oz) of butter and 200g (7 oz) of good quality dark chocolate pieces in a microwave, stirring…… Continue reading flourless chocolate cake
rhubarb custard cake
Ruth made this attractive cake for a gathering recently. Lovely and moist and not too sweet with a good tang from the rhubarb. If rhubarb is not in season the cake will work just as well with other fruit. Preheat your oven to 180ºC. Lightly grease a 20cm round cake tin and line with baking…… Continue reading rhubarb custard cake
meringue cake with strawberries
Cindy made this Mostachon (big moustache), a speciality of Monterey in Mexico. The cake has a deliciously chewy walnut meringue base and a rich cream cheese topping which droops around the edges – hence the name? It’s always served with fruit, in this case it was strawberries. Preheat oven to 170°C (340ºF). Grease and line…… Continue reading meringue cake with strawberries
flourless brownie
This is rich, delicious and my favourite brownie. Easy to make too. Melt together 200g (7 oz) of 70% dark chocolate, 650g (23 oz) of butter and 50g of cocoa powder until smooth and glossy. In another bowl whip 2 large or 3 small eggs with 150g (5½ oz) of caster sugar. Add this to…… Continue reading flourless brownie
almond and apricot pastry
Eve made this ensaïmada, a pastry which hails from Mallorca. Traditionally made with a lot of pork lard (saiïm in Catalan) this version, from a Yotam Ottolenghi recipe, uses only 100g (3½ oz) of butter. I’ve never tasted the original version but this one was moist and delicious and a fitting finale for a Spanish…… Continue reading almond and apricot pastry
bingsu
This Korean dessert of shaved ice was traditionally served with only a few ingredients such as red beans, condensed milk, fruit syrup and fresh fruit. Today bingsu is a popular dessert served in specialised restaurants with a myriad variety of ingredients. We enjoyed these two sophisticated versions in The Lounge at the Seoul Park Hyatt.…… Continue reading bingsu
hazelnut caramel cake
This nutty, not too sweet and very delicious cake is from a Dan Lepard recipe. The flavour of the hazelnuts is enhanced by the subtle addition of cocoa. Preheat your oven to 180ºC (350ºF) and butter two 18cm (7″) baking tins, lining the bases with baking paper. Beat 175g (6⅛ oz) of softened butter with 100g (3½…… Continue reading hazelnut caramel cake
esterházy schnitte
For my Austrian father on the occasion of his 96th birthday, I decided to make him this slice. Named after Prince Paul III Anton Esterházy de Galántha (1786–1866), a diplomat of the Austrian Empire, it was invented in Budapest in the late 19th century and became one of the most famous cakes in the Austro-Hungarian Monarchy. There are a…… Continue reading esterházy schnitte
birthday cake
A special birthday request from my sister led to us making this amazing cake. It’s the Momofuku Milk Bar Birthday Cake. A recipe at Hummingbird High was our guide and it took 3 hours to make. You will need a stand mixer and a tall freezer space for this recipe. There are four components to this cake:…… Continue reading birthday cake
