dessert Archives - The Sweet Rebellion
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Desserts, Recipes / 30.06.2016

One of the joys of making poached pears is the fragrant, spicy aroma that fills the house. Another is seeing the pale flesh of the pears gradually transform to pure crimson. And then there is the ultimate joy of eating them! Poached pears make an elegant, grown-up, yet stunningly simple dessert. They are deliciously comforting and warming, yet not as heavy as winter puddings often can be. This is an excellent option if you are looking for a gluten-free dessert. It's also nice to know that it makes for one of your five-a-day and if you skip the mascarpone cream it's fat-free too (personally I wouldn't - the cream adds a lovely richness to...

1 Like
Desserts, Recipes, Tarts & Pastries / 06.06.2016

This gorgeous fresh fruit tart will brighten up any table, and looks so fancy and professional that your friends will think you've been secretly training to be a French pastry chef in your spare time. It's deliciously fresh and light, and makes for a dazzling dessert or stunning tea-time treat. What better way to get one of your 5-a-day? I love a mix of bright colours so I went for a variety of different coloured fruits. You can, however, use any fruits you like. How about a mixed berry tart with raspberries, blackberries and blueberries? Or let one fruit shine on its own e.g....

3 Likes
Desserts, Recipes / 06.05.2016

I'm always on the lookout for impressive looking desserts that are deceptively easy to make. I reckon this is the winner in that category! No fancy equipment required - all you need to get this right is a cupcake/muffin tin and small glass jars. Panna cotta is a delicious Italian dessert which is very simply a sweetened, set cream. Ask any chef about panna cotta and the word "wobble" will almost certainly come up. The perfect panna cotta will be set firm and hold its shape but should not be too jelly-like. It has a beautiful, creamy melt-in-the-mouth texture. I did...

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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...

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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...

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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. 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...

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