I have to confess that I have never been particularly excited about dessert gellies. Even as a child, I had to drown them in custard sauce to manage to get them down. But mousse on the other hand, now we’re talking dessert – Ted
A recipe for some grown-up sweets found on chatelaine.com
Add some grown-up sparkle with these delicious jelly squares
for your Easter sweets.
I have to admit that I love homemade sweets. We always made marzipan, cream and chocolate caramels and candied fruit for Christmas when I was a kid and the thought of those can still make me drift off into lovely childhood memories. I think it’s time to start planning the easter sweets – Ted
I mentioned in the previous post that I loved thin pancakes, but to be honest, I’m sort of a all round dessert kind of guy. So you might already have guessed, I love chocolate desserts too
A great Christmasy sweets recipe found on goodtoknow.co.uk
Delicately flavoured with rosewater, these homemade Turkish Delights look gorgeous and taste wonderful. A great gift. This easy rose Turkish Delight recipe makes 36-49 squares and is the perfect food gift to wrap up in cellophane bags and give to loved ones. It’s a classic recipe that you’ll want to make time and time again.
Don’t forget to dust each cube with icing sugar before handing to friends and family. Once you’ve made your Turkish Delight store in a cool, dry place (but not in the fridge) for up to 1 week. This recipe is not suitable for freezing. Turkish Delight like most recipes to best made and eaten on the same day.
The caviar mousse and caviar cream in these recipes are made with unsmoked roe from cod or similar fish and that makes for a lot milder and smoother taste.
A dessert recipe inspired by Jane Austen’s novels
found in historyextra.com
Whether it’s breakfast at Northanger Abbey, tea and cake at Mansfield Park, or one of Mrs Bennet’s dinners to impress, food is an important theme in Jane Austen’s novels. And now, Austen fans can recreate the dishes featured in the author’s works, thanks to new book “Dinner with Mr Darcy” by Pen Vogler
Flummery is a white jelly, which was set in elegant molds or as shapes in clear jelly. Its delicate, creamy taste goes particularly well with rhubarb, strawberries, and raspberries. A modern version would be to add the puréed fruit to the ingredients, taking away the same volume of water.
Bavarois or Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach. Escoffier declared that Bavarois would be more properly Moscovite, owing to its preparation, in the days before mechanical refrigeration, by being made in a “hermetically sealed” mold that was plunged into salted, crushed ice to set — hence “Muscovite”.”Pannacotta”, the Italian dessert of sweetened cream thickened with gelatin and molded is comparable.
True Bavarian creams first appeared in the U.S. in Boston Cooking School cookbooks, by Mrs D.A. Lincoln, 1884, and by Fannie Merritt Farmer, 1896. The Fannie Farmer Cookbook offers a “Bavarian Cream”.
Text from Wikipedia
A chiffon pie is a type of pie that consists of a special type of airy mousse-like filling in a crust. The filling is typically produced by folding meringue and/or whipped cream into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin. This filling is then put into a pre-baked pie shell of variable composition. This same technique can also be used with canned pumpkin to produce pumpkin chiffon pie.
A charlotte is a type of dessert or trifle that can be served hot or cold. It can also be known as an “ice-box cake”. Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs.
A classic Norwegian dessert found on MatPrat
This dessert is also called Queen Maud’s Dessert, Queen Maud’s Mousse and Haugesund Dessert. It was first made for Queen Maud and King Haakon’s visit in Haugesund during their coronation voyage in 1906. King Haakon had just been asked to be king of Norway after the dissolution of the union with Sweden 1905, and they were on their way to the medieval cathedral in Trondheim to receive the archbishops blessing.
A Classic Norwegian Christmas sandwich spread and
buffet accessory found on matprat.no
“Sylte” is a classic Norwegian Christmas sandwich spread that many still make at home. It can be made from pork ribs like in this recipe or from the meat in the pig’s head. The last was a tradition in my childhood home and my sister and I thought the big pig’s head my mother brought home was both fascinating and gross. On the other hand, we had nothing against the finished product. And “sylte” is still one of the things I’m looking forward to when it’s getting close to Christmas.
“Sylte” is usually eaten on wholemeal bread topped with either strong, sweet, Scandinavian mustards or pickled beetroots or wrapped in lefse with the same accessories.
A contemporary Danish Christmas dessert from dansukker.dk
A refreshing, contemporary Danish Christmas dessert. Lighter and less sweet than more traditional desserts and perfect after the rather heavy Scandinavian Christmas main courses.