Desserts Archives - The Sweet Rebellion
68
archive,category,category-desserts,category-68,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode_grid_1300,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-6.0.5,vc_responsive
Desserts, Recipes / 21.02.2020

My first taste of crème caramel was in the rather unsophisticated form of Flamby. As children we would get the triple-packs as an after-dinner treat. We loved to turn the little fluted plastic pots onto a plate and snap the plastic clip to release the pudding and caramel sauce in one satisfying motion! Crème Caramel was hugely popular in the 80's but has sadly disappeared from restaurant menu's in recent times (Flamby is also no longer around). As a throwback to those happy days, I decided to try my hand at making my own version and could not quite believe just...

Cakes & Cupcakes, Desserts, Recipes / 24.01.2020

Let me just be clear about one thing. I am completely and utterly addicted to Biscoff spread. This glorious stuff (also known as cookie butter or speculoos spread) is a made from speculoos cookie crumbs and has a lightly-spiced, biscuity, toffee flavour. The texture is similar to Nutella - thick and spreadable, and gloriously liquid when melted. Originally invented in Belgium, speculoos spread is popular in Europe and has recently grown a cult following in the US as well, where it is marketed as Biscoff. Sadly for South Africans, this product is not easily available. So you can imagine my...

Desserts, Recipes / 04.12.2019

Sponsored.When Bakers® sent me a box of Bakers Choice Assorted® to make a festive dessert with, I had a really hard time choosing which of my favourite favourite biscuits to use! As such I decided to use all of the biscuits to make this delicious dessert sharing board.  I used 3 of the biscuit varieties to make mini desserts: mini Bakers Red Label® Lemon Cream trifles, Bakers Topper® cherry swirl ice cream sandwiches and mini Bakers Nuttikrust® caramel cheesecakes. Each recipe makes 12 mini desserts, which look beautiful when arranged on a large board or platter with some fresh berries, chocolate...

Desserts / 21.11.2019

#sponsoredBeing a huge fan of Amarula, I was more than a little excited to hear about the launch of the Amarula Vanilla Spice variant. When I found out I would be receiving a bottle of it, plus a mystery box of ingredients to make a dessert with, I was over the moon! This cream liqueur is not only the perfect accompaniment to dessert, but also a fabulous ingredient to use when making one. With its velvety texture and complex flavour of vanilla with a touch of ginger, Amarula Vanilla Spice adds a creamy, sophisticated note all sorts of sweet recipes. The rules for...

Cakes & Cupcakes, Desserts, Ice Cream & Frozen Delights, Recipes / 04.11.2019

SponsoredTrifle is a classic Christmas dessert, and for good reason! What's not to love about layers of dipped biscuits, creamy custard, jelly, fruit and whipped cream. All the colours and textures work so beautifully together. I got to thinking that a frozen version of this traditional treat would make for a refreshing change, and would be perfect for our hot climate here in South Africa! This Trifle Ice Cream Cake is sure to wow your guests and delight the senses! It's made up of layers of finger biscuits, creamy Danone Ultramel Vanilla Custard ice cream, peach sorbet, strawberry jelly ice cream...

Desserts, Recipes, Tarts & Pastries / 30.10.2019

It was actually the beautiful crackly appearance of Choux Craquelin that tempted me to try it. But it's the amazing crunchy texture that has me making it again and again! Craquelin is a simple cookie-like dough made with just butter, sugar and flour. It is rolled very thin, cut into circles and placed on top of the choux buns (profiteroles) before baking. In the oven the craquelin bakes into the most delicious, crispy topping that totally transforms the choux buns. A really quick, easy step that is well worth the effort. The mousseline filling is essentially a crème pâtissière enriched with butter...

Desserts, Tarts & Pastries / 26.09.2019

The Paris Brest was created in 1910 by Chef Louis Durand and is simply a ring of choux pastry that is filled (traditionally with a praline mousseline cream) and decorated with almonds. The origin of the name is an old bicycle race between Paris and the city of Brest in Brittany - the circular shape of the pastry is intended to represent a bicycle wheel. I decided to fill mine with an easy chocolate mousse, which is deliciously creamy and rich with the crunchy pastry, and not too sweet.Choux pastry, unlike other pastries, is a rather wet dough that bakes into a light and crisp...

Desserts, Recipes / 05.09.2019

In an ironic twist of fate, I married a man that doesn't have a sweet tooth. He's not a fan of desserts or chocolate or cake. I know, right?! I learned early on though that he does have one weakness when it comes to desserts: Apple Crumble. My husband loves Apple Crumble so much that he developed his own recipe which he knew only by "feel" (yet could duplicate perfectly every time he made it!). I can honestly and unbiasedly say his apple crumble recipe is perfect. Seriously. The apples are cooked just enough (not mushy but not too hard)...

Desserts, Ice Cream & Frozen Delights, Recipes / 02.08.2019

It may be the middle of winter in South Africa, but that's never stopped me from enjoying a slice of ice cream cake. Especially one as magnificent as this one! Peppermint Crisp Tart (and all its variations) has proven to be a perennial favourite so I couldn't resist adding another recipe to the collection. This Peppermint Crisp Ice Cream Cake has a crunchy Tennis Biscuit crust, caramel ice cream layer, choc-mint ice cream layer, and a vanilla ice cream layer with Peppermint Crisp pieces. If you can bring yourself to slice through the beautiful layers and take a bite, you'll...

Cakes & Cupcakes, Desserts, Recipes / 31.05.2019

We've spoken about dessert mash-ups before (in my Lemon Meringue Fudge recipe). Only good things can happen when you merge the best elements of two desserts into one sensational combo. Take the spiced apples and crunchy crumble topping of an apple crumble. Now add in the rich creaminess of a vanilla cheesecake. The result is a spectacular showstopper of a dessert. Crunchy, creamy, fruity and cinnamony. As if eating two desserts in one go wasn't decadent enough, the addition of a salted caramel sauce takes this Apple Crumble Cheesecake to the next level of indulgence.This dessert requires a little effort, but your hard work will...