SEMIFREDDO


A semi-frozen desserts. The principal ingredients are eggs, sugar and fresh cream. It has the texture of frozen mousse. I found this from Japanese Italian recipes but seems like Spain has similar desserts called semifrio. It is often called an ice-cream cake, but a true ice-cream cake has layers of cake and ice-cream. For coffee…

Lingots au chocolat


I may say this is the best chocolate cakes I ever baked so far. Very happy with the result. It is shinny inside. Added Cabernet Sauvignon and Rum and it is melted in the mouth. It is bitter sweet, thanks to the cocoa powder which gives as lightly bitter taste to this wonderful art!! Ingredients: Italian…

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…

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….