Tag Archives: dessert

Strawberry and white chocolate mousse

strawberry mousse 1

This is one of those great desserts that can be made ahead and made in a hurry. It’s egg free and can be served after an hour or so in the fridge, but will firm up over night and still produce a light and fluffy mousse.

Sometimes I will make a simple crumb base to add a bit of extra texture (blitz some plain biscuits with a little melted butter and spoon into the bottom of each serving bowl before adding the mousse on top), but this is entirely optional!

For these ones, I sprinkled some grated chocolate on the top for a bit of colour.

I updated my little banner this morning – realised it was still in its ‘summer’ mode even though today is the first of August, zero degrees C outside and rain forecast! Yes, it has been THAT long since I posted a recipe. But here we go, something to lift the soul and sweeten the heart.  Continue reading

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Snow eggs (œufs à la neige) – with raspberry mousse

snow eggs 3.3

Snow eggs are wonderful soft light meringues atop creamy vanilla custard and served with caramel. They are a perfect end to a big meal and are about the easiest dessert to make simply. But they also can be quite challenging to make fancy. In their simplest form, they are poached meringues on a bed of crème anglaise. I was enthralled by Peter Gilmore’s version, with about 73 elements and impossible-to-source ingredients and kitchen equipment. And then, œufs à la neige quickly became my-next-baking-nemesis.  Continue reading

Tonka bean panna cotta with raspberry jelly, white chocolate sauce and caramelised pecans

tonka bean panna cotta1

It’s hard to describe the taste of tonka beans. The smell of the beans is reminiscent of sweet marzipan with something else…. One article referred to them as vanilla on steroids, and being a big fan of vanilla, I knew I had to try some. They are a baking little secret and have a distinct, wonderful and unforgettable flavour. Tonka beans take the humble panna cotta to a new level, and combined with a rich and slightly tart raspberry jelly: dessert heaven. I used caramelised pecans for texture and given I made the panna cotta with Greek yoghurt, I served it with a white chocolate sauce for some extra creamy sweetness. I don’t think the white chocolate is strictly necessary, as the tonka bean-flavoured panna cotta is sweet enough by itself.  Continue reading