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Chocolate Rice Pudding with Caramel Crème Chantilly
This kind of dessert is my comfort food during sometimes seemingly endless rainy Vancouver days. It’s creamy, chocolaty, sweet and soothing.
Cinnamon Panna Cotta with Spicy Autumn Fruit Compote
The recipe for the cinnamon panna cotta is adapted from Camilla V. Saulsbury’s “Panna Cotta” book
The book has a lot of interesting ideas, delicious flavor combinations and not only sweet, but savory as well. Just for the tease in light of the upcoming holidays – Chestnut Caramel, Pumpkin, Molasses, Five-Spice and Honey, Gingerbread Spice, and much more.
Lemon Honey Panna Cotta with Lemon Fennel Puff Pastry Straws
Even the last scraps of home made puff pastry taste great and puff perfectly. Never ever dispose these precious leftovers, always put them to some use. The flavor of the real butter and the texture of the finished product is far superior compared to store-bought puff pastry.
I’m crazy about lemon-licorice combo. But the key is not to overdo the last component. If you wish, you can use anise seeds instead of fennel, but since the anise is more potent, reduce its amount accordingly. A little bit too much and you can end up with a cough syrup flavor.
Mango and Blueberry Fool with Coconut Meringue
As easy as it gets – lightened by whipped cream fresh mango puree with blueberries and crushed coconut meringue folded in. Without taking into the account the meringue cookies (which are good on their own, not just as an addition to the fool), the dessert takes about five minutes to assemble. It tastes light and fresh, just the thing needed when the whether is so crazy hot.
Honey Cardamom Mousse with Mango Gelée and Pistachio Apricot Kernel Toasts
Desserts served in glasses (or any other vessels) are stress-free for entertaining hosts. All you have to do on the day you are having guests over is to transfer these glasses from the fridge onto the table. It is very nice not to slice or plate anything for a change, just try to relax and enjoy the company.
The toasts themselves, I suspect, originated from Australia (correct me, if I’m wrong). I saw similar cookies in Australian cooking books and magazines. The cookies are thinner and even leaner relatives of Italian biscotti; basically fat-free besides the fat contained in the nuts. If you are uncertain about using apricot kernels due to safety issues, substitute for whole almonds instead.
Rhubarb/Strawberry Compote Yogurt and Homemade Granola Parfait
I often call it a breakfast. That means I have an excuse to have a dessert afterwards with my morning espresso. Yes, I believe every meal should be followed by a sweet course.
I prefer to bake rhubarb instead of cooking on a stove since it lessens the chance of overcooking. The rhubarb is such a sneaky veggie; one minute it’s raw and not even remotely done, the next moment – it’s already a puree.
