With summer approaching I have been looking for a light refreshing dessert. I came across this recipe in cooking light magazine and gave it a try. This dessert is perfect for a hot day. It tastes like a cold sweet cantaloupe. When I first tried this sherbert I was surprised with how refreshing the sherbert turned out. This dessert will become a staple throughout the summer. Take advantage of the fresh cantaloupes at you local grocery store and give this recipe a try. Enjoy!
As I said in the Mother’s Day dinner post I made Bananas Foster for dessert. This is the first time I have attempted this dish and was pleasantly surprised with how easy and delicious this dish turned out. Now I must warn everyone this is far from healthy and the recipe turns out a very rich product. I would recommend saving this dessert for special occasions. The flambe step also adds a bit of excitement to the presentation. Enjoy!
I wanted to try something special for Easter so I used the techniques I learned last week at the cooking class and made chocolate souffles. These souffles are very rich and go well with red wine, Irish Cream, or a nice stout.
You can make the souffle mixture in advance and keep it refrigerated for up to 2 days. The most important part making these souffles is to do all the prep work before you start cooking. Separate egg whites and egg yolks, chop chocolate, and measure out other ingredients. Lightly butter ramekins and coat sides with sugar. By doing all the prep work before hand the process of making the souffles will run smoothly.
To make the chocolate mixture use a double boiler to avoid burning the chocolate. The mixture should look smooth and creamy.
The hardest part of making souffles, both technically and physically is whipping the egg whites. You will stop once firm peaks form. Firm peak is when the egg whites can stand on their own.
The most important part of making the souffle mixture is to fold in the egg whites into the chocolate. Do not stir them together, this will prevent the souffle from rising properly. Although this recipe seems intimidating it is not as hard as it sounds. Everyone will be impressed by both the final presentation and taste of this dessert. Enjoy!
I had sticky toffee pudding the first time I went to England and it quickly became on of my favorite desserts. This recipe is a bit more advanced. The toffee sauce and the creme anglaise take a lot of attention while preparing them, but in the end it is all worth it. This dish is extremely rich and is great for a special occasion. Each part of this dessert can be made in advance and warmed up when ready to serve. The recipe for the sticky toffee pudding is below. I found the recipe for the vanilla creme anglaise in the book Modern Sauces, a cook book which I highly recommend picking up. Enjoy this one, after making it once it has instantly become a go to dish.
Happy Pancake Day everyone! For those of you who do not know what Shrove Tuesday is it the Tuesday before Ash Wednesday, otherwise referred to as Mardi Gras in French. In the UK this day is also called Pancake day because of the tradition of making pancakes. Unlike American pancakes the pancakes made in the UK closely resemble crepes, to all my English friends I know thy aren’t crepes but I need to translate for everyone else. The pancakes are traditionally eaten sprinkled with sugar and lemon but some prefer strawberry jam. The recipe is an authentic English recipe and was given to me by Gemma. I hope you enjoy!