Since it’s almost Christmas and there’s only one more week left of 2020, I think there’s plenty worth celebrating right now! And what is a celebration without a beautiful showstopper of a cake? Especially this festively fun white chocolate mousse cake...
Sponsored. Mille feuille literally means "a thousand leaves" and refers to all the paper-thin layers formed by the puff pastry in this classic French dessert. Although it may look intimidating, a mille feuille is actually not difficult to make. Nine times out of ten I will use shop-bought puff pastry, but when I have a bit of time on my hands, I find making my own really rewarding! So I have included both options here for you. Rough puff pastry is very similar to puff pastry in flavour and texture, but instead of using slabs of butter when folding, grated butter is used which...
Happy World Chocolate Day! It seemed only right that I share a delicious chocolate recipe with you today. However, this recipe is more than just another chocolate recipe. It may actually be my new favourite recipe. In. The. World. A few years ago, I posted a Milo Cake with Condensed Milk Icing recipe. It went viral and is still one of my most popular recipes on the blog! A friend suggested I convert the recipe into brownies, and what a bright idea that was! I already knew that the flavour combo was a winner (I mean who doesn't love...
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...
#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...
Not that you ever need an excuse to show off your dessert skills, but the holiday season is a perfect time to do so. More than likely you'll be entertaining at some point, and will also have a little more time to put together something really special. Like these gorgeous White Chocolate Mousse domes with a shiny red mirror glaze! If you watch Masterchef, Zumbo's Just Desserts or the Great British Bake-off, you will know that entremets are all the rage. An entremet is basically a layered dessert consisting of mostly mousse and finished with a mirror glaze. Being an avid...
I discovered a wonderful product called Blueberry Powder. It is made by simply freeze-drying blueberries! The resulting product is a sticky concentrated powder which adds a powerful flavour and colour boost to foods. A great way to up the nutrient content of your smoothie bowl breakfast. Or in this case, your triple layered dessert. These striking Blueberry and Lime bars are made up of a crisp lime shortbread, topped with blueberries in a creamy lime cheesecake layer, and finished with a layer of bright blueberry mousse. A real show-stopper to wow your guests! Ingredients: Lime Shortbread Base: 150g butter, softened(⅔cup) 100g castor sugar (½ cup) finely grated lime...
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. 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. The egg yolks add...