Cinnamon Rice Pudding (Arroz Con Leche)

Cinnamon Rice Pudding (Arroz Con Leche)

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 posts, and I had been salivating ever since. It felt exactly like my type of dessert. I had to make it, so I did. Was it good? It was great! My little son, when I asked him if he liked the pudding, answered with a long lasting “mmmmm”. Such an easy way to make mommy happy. Basma, Aran, thank you very much for the recipe. And special thanks to Basma for her suggesting to serve the pudding with the ice cream. I served it with the cocoa nib ice cream sprinkled with extra nibs over the top – what a delight!

I didn’t print the recipe before proceeding (the internet was out), I relied on my memory during the cooking. It turned out more like Aran’s, I guess. But I used half of the single cream and half of the whole milk as per Basma’s suggestion. Using either recipe, you can’t go wrong with it.

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Mocha Panna Cotta with Fleur de Sel Caramel

Mocha Panna Cotta with Fleur de Sel Caramel

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 be made up to 2 days ahead and kept in the refrigerator. The caramel can be refrigerated for up to a week. Do make sure to put the whole thing together right before serving.

The recipe is from “Chocolate & Vanilla” by Gale Gand.

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White Chocolate Mousse

White Chocolate Mousse

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 you pay for. Use good quality chocolate.

The recipe is from “Bittersweet”.

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Cranberry-Mascarpone Pots De Crème

Cranberry-Mascarpone Pots De Crème

There is another holiday favorite. It can be done up to 24 hours in advance and refrigerated till the serving time.

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Coffee and Chocolate Pots de Crème

Coffee and Chocolate Pots de Crème

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 tasted pots de crèmes.

A word of caution though – the eggs in this dessert are not fully cooked. I usually buy the freshest organic eggs and wash the shells thoroughly before using. But if you still have any concerns, replace the eggs with pasteurized ones.

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Lemon Mascarpone and Blueberries Trifle

Lemon Mascarpone and Blueberries Trifle

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. The fact that this dessert can be assembled well in advance makes the trifle perfect for entertaining by easing the stress related to the last minute dessert preparation. But I should probably have started by telling you that this trifle is amazingly good, light and very refreshing.

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