Toxic Ingredients in Ice Creams


This article is written following my recent experiments on ice-cream making. As I am against processed food and genetically modified ingredients, I did some research on stabiliser that was one of ingredients recommended in the recipe and what I found was really shocking. Children love ice creams but the more I think about about how…

Glace rhum raisin


Rhum raisin ice-cream made from organic milk, fresh cream, vanilla beans, organic eggs yolk organic sugar, organic raisin soaked in rhum and rhum. It was again very challenging given that I do not have ice-cream maker but it turned out well by whisking them several times every one hour. This ice-cream does not contain any…

Sorbet à l’orange


Sorbet is a frozen desert made from sweetened water with flavouring (typically fruit juice or fruit purée, wine, and/or liqueur). Sorbet is often confused with Italian ice and often taken to be the same as sherbet. Sorbets/sherbets may also contain alcohol, which lowers the freezing temperature, resulting in softer texture. In the UK and Australia, sherbet…

Mousse au chocolat


A cold desert that are hardened using fat (butter, cacao butter etc) rather than eggs like in the case of crème renversée au caramel or gelatin in Bavarois. A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and…

Coconut Bar – Vegan and Raw


Bliss for those who love the smell, flavour and essence of coconut. Perfect pre- or post-workout snack because coconut gives you long-lasting energy and helps slowly release the carbs in the sweetener. Coconut is superfood! Coconut helps prevent obesity, improves heart health  high in dietary fiber, low glycemic index, reduces sweet cravings, improve digesting, quick…

Cacao Cashew Cakes – Vegan and Raw


This is my very first raw and vegan cakes I ever made to celebrate Christmas this year. It was my dream to bake vegan and raw cakes for cancer patients and I believe this is one of them! Felt so happy with the result. Made using raw ingredients: black dates, almonds, cashews, cacao powder, organic…

Tranche tunisienne


Meringue and almond base Pâte à  tunisienne and génoise, layered with crème au pralinée with slight rhum syrup. The chewy tunisienne and cruncy pralin are perfect match! I used molasses sugar to make crème au pralinée, which makes the cream is slightly bitter and taste like caramel. It’s really amazed me each time I learn new techniques… Same ingredients can create different things with…

Bavarois


Bavarois is a dessert similar to pastry cream but thickened with gelatin or isinglass instead of flour or cornstarch, and usually flavoured with liquor. Made using crème anglaise, which is a custard sauce thickened with egg and gelatin, which then lightened with whipped fresh cream on the edge of setting up, before being molded and chilled until…

Crème renversée au caramel


A custard dessert with a layer of soft caramel on top, as opposed to Crème brûlée, which is pudding with a hard caramel top. The dish is eaten throughout the world although used to be ubiquitous in European restaurants. Sugar syrup cooked to caramel stage and is poured into the mold before adding the custard base….