Tag Archives: cream

Peach & Jasmine Gâteau

Peach & Jasmine Gâteau A

Whenever I make a gâteau I remember just how easy they are. Yes they do take skill, and much precision, but the skills are quickly mastered – with a steady hand. Flavour choice counts for a lot too as the sponge and cream are oh so delicate balance must be maintained. My favourite thing about this gâteau is the added texture (not to mention flavour) the chopped peach adds to the filling, truly delicious!
Click here for the recipe

Advertisements

Roasted Strawberry Pavlovas

Roasted Strawberry Pavlovas AStrawberries and balsamic is a flavour combo I wish I tried sooner! The mix may not be to everyone’s taste but when the balance is right it will please all sweet-sour lovers. Making meringue nests is no difficult task but it sure does take time and you can’t rush the mixing or the baking – so trust me, this recipe is well worth it!
Click here for the recipe


Salted Caramel Cheesecake

Salted Caramel Cheesecake C
Who doesn’t like cheesecake! Cheesecake is indulgent on so many layers (pardon the pun) – the crunchy base, the creamy filling, the sweet/fruity/other topping – and this a perfect example. I’ve always been more of a fan of chilled cheesecake, as you can’t beat the smooth creaminess, but baked cheesecakes are winning over my heart. And here’s one to win over yours. The ever popular salted caramel adorning a vanilla filling and shortbread base – yum yum yum!
Click here for the recipe


Pineapple Possets with Coconut Shortbread

Pineapple Possets with Coconut Shortbread AWhether or not you’ve had lemon posset, pineapple posset is a must! The pineapple juice loses its sharpness and lends a subtle flavour to the cream in this smooth and refreshing dessert. This has to go on my list as my new favourite, it’s super easy to make and makes a nice change to the usual lemon. And with some coconut shortbread on the side, you’re only two steps from the Caribbean.
Click here for the recipe


Banoffee Tarts

Banoffee Tarts BI’ve never been a fan of banoffee pie (wait, wait) because I find the textures all wrong. It’s all soft and crumbly and airy and mushy and I just don’t get it. What I do get, however, is that bananas and toffee get on like a house on fire. On top of the digestive biscuit pastry sits the pièce de résistance: banana toffee. This stuff just hits the spot, I mean, all the spots. I actually ate a good amount of it on it’s own, but on top of the digestive base and beneath the whipped cream it is divine! One quick note, the caramelised banana slices don’t stay good for too long so if you plan to make this recipe in advance, save caramelising the bananas until you are about to serve.
Click here for the recipe


Macaron Éclairs

Macaron Éclairs B

It seems a bit odd that I was inspired by écalirs when I have a strong dislike for choux pastry. But this works as the perfect replacement, in fact it’s more than perfect – what’s the word for that please? Crisp macaron shells, encasing fresh vanilla cream, dipped in chocolate on one side; no choux needed, that’s what I’m talking about!

Click here for the recipe


Lemon Meringue Traybake

Lemon Meringue Traybake A

Lemons and meringues were just meant to be together. The sharp plus the sweet equals heaven on a plate. Here I’ve taken those marvellous flavours and thrown them into a traybake which is both easy to make and easy to eat!

Click here for the recipe