In the large family of creamy desserts the panna cotta is the easiest and fastest one to prepare. It simply sets with gelatin; but what really matters is the quantity of the gelatin used. Too much of the last and… Continue reading →
Soy pudding can be good. But it will be only as good as your soy milk is. And this is also possible, you just have to sample and find the favorite one. The flavor of the soy milk differs significantly,… Continue reading →
This month Daring Bakers challenge hosted by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf was tuiles. There were four different recipes given to choose from including a savory one. First, I had a solid… Continue reading →
This pudding is so creamy, so wonderfully smooth, so delicately flavored. I wish the picture could have been more persuasive. The lack of decent daylight here adversely affects the quality of the photographs. But you can trust my words –… Continue reading →
Cranberries are in abundance now. I believe it makes a perfect sense buying them and freezing for later use while they are so reasonably priced. I’m thinking about Christmas, in particular :) It’s probably too early but I’ve got this… Continue reading →
If I didn’t cook from the books I buy in such abundance there wouldn’t be any excuses for my compulsiveness, at least in my husband’s eyes. But since I use the books I purchase, everybody is happy. Especially when a… Continue reading →
Recently, I discovered two wonderful blogs: Bakerette and Cannelle et Vanille devoted to baking and dessert making. Their photos is pleasure to look at as well as the well-written stories to read. My eyes were caught by the rice pudding… Continue reading →
Nothing beats caramel-fleur de sel combination. But add to it rich velvety custard, infused with coffee and flavored with chocolate and you will have an unforgettable dessert. Serve it in small demitasse cups or tiny ramekins. The panna cotta can… Continue reading →
There is no any gelatin powder or eggs in this mousse. The flavor, as a result, is clean and pure. And the texture is light without being elastic. Definitely don’t try to save on the chocolate here. You get what… Continue reading →
There is another holiday favorite. It can be done up to 24 hours in advance and refrigerated till the serving time.
This is the easiest chocolate dessert and also the fastest to prepare. Although it needs 2 hours of chilling time. Sure, the flavor greatly depends on the quality of the ingredients, so buy excellent chocolate and you will get wonderfully… Continue reading →
This dessert can be prepared in stages over several days. And after assembling it has to seat in a refrigerator for at least 6 hours or overnight which is even better for the cake to soak and flavors to blend…. Continue reading →
What a nice contrast – mildly spiced cool delicate custard and sweet-salty caramelized pecans. The pecans are terrific on their own and ridiculously easy to make. I found myself consuming way too many of these with my morning espresso instead… Continue reading →
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