Desserts Archives - Page 7 of 7 - The Sweet Rebellion
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Desserts, Science Bite / 06.05.2016

I like to do a little research before I try a new recipe. And by a little I mean a lot. After hours of searching through cookbooks, magazines, the internet (and specifically Pinterest), I narrow it down to two or three recipes and then play around until I'm satisfied it's perfect. Maybe it's the scientist in me, maybe it's the perfectionist. For a dessert as simple as panna cotta with only 4 main ingredients, there is actually quite a lot to play around with! The exact quantity of every one of these ingredients is crucial to getting the perfect result. In...

Desserts, Recipes, Tarts & Pastries / 29.03.2016

I discovered this recipe in a Fair Lady magazine very early in my baking days - 1994! More than 20 years later it has proven to stand the test of time exactly as it is, no changes or improvements required. I just love all the colours of this tart - the deep purple skins of the plums, the red and orange flesh, the golden pastry. It is an absolute showstopper of a tart, so it's perfect for a special tea-time treat or to end off a memorable meal. A cautionary note on the almond essence. This stuff is strong! A drop or two is...

Desserts, Recipes, Tarts & Pastries / 17.03.2016

I have yet to meet a South African who doesn't love this traditional tart! Or anyone else who has had the pleasure of trying it for that matter. For those who don't know it, a Milk Tart is thin crispy pastry filled with a creamy milk-based custard and sprinkled generously with cinnamon. The beauty of it is that the custard is surprisingly light, as the base is milk and not cream. It's available in just about any South African supermarket but of course nothing beats home-made. (Or, if like me, you are far from home and craving some). It is wonderfully easy...

Desserts, Recipes / 15.01.2015

Let me just begin by saying chocolate mousse is my absolute favourite dessert. Nothing is quite as satisfying as a rich, creamy, melt-in-the-mouth chocolate mousse to end a meal. Or have for breakfast! There are various ways of making a mousse and I have experimented with a few recipes. There are those that use egg whites and cream, then those that use egg whites and egg yolks but no cream, and then my personal favourite which makes use of all three! Cream is essential to give a nice smooth texture, and egg whites give the light, airy feel to the mousse....