Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify.

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8
votes
2answers
292 views

Carrot Pie: custard or stew?

So I have a plan to experiment with making a carrot pie. I can think of two approaches to this. One would be to create a custard. Carrots aren't very starchy, so that may be a bit of a problem, but ...
11
votes
4answers
5k views

Chocolate Shot Glasses

I know, right? Sounds awesome. Here's what's up: For Christmas I got one of those do-it-yourself molds for making ice shot glasses. My idea is pretty simple: Melt chocolate and pour it into the molds ...
6
votes
2answers
157 views

How to avoid 'fake tasting' fruit

I made a batch of cherry ice cream last night and for some reason it seems to taste like I have used cherry flavouring/syrup rather than the actual cherries which were used instead. The cherries ...
6
votes
1answer
4k views

What is the maximum temperature at which cream will still whip successfully?

I recently tried to whip warm cream and was surprised to find out that it would not hold air. After some limited research, I have discovered that in order for the fat in cream to form the matrix and ...
6
votes
2answers
807 views

What is the difference between sorbet and sherbet

From my [limited] exposure, it seems like sorbet is merely sherbet with a higher price tag. Is that a fair understanding? If not, what is a better way of understanding the difference(s)?
11
votes
2answers
1k views

Oatmeal used in apple crisp topping

The recipe I am looking at for Apple Crisp by Ina Garten calls for 1 cup of oatmeal. It doesn't say prepared oatmeal, or rolled oats, just "Oatmeal". Is the recipe asking for 1 cup of prepared ...
7
votes
2answers
1k views

Where to get or how to make hollow sugar balls?

I'm trying to create a set of liqueur and cream filled chocolates by hand. My current idea is, having created the chocolate for the outsides, to build up layers of it on a "sugar scaffold". I can then ...
3
votes
1answer
283 views

How do I make vanilla sauce without air bubbles?

Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourously, because there were tiny bubbles of ...
7
votes
2answers
973 views

What went wrong with my Chocolate Chantilly (Hervé This' recipe)

I just made Hervé This' Chocolate Chantilly and it didn't taste anywhere near as good as I had hoped. The consistency seemed almost right, though very slightly grainy, but the taste was, well, what ...
7
votes
3answers
1k views

Chocolate mousse without eggs

I've a friend who is allergic to egg protein, and my wife inadvertently raved about my chocolate mousse to her, causing some food borne awkwardness that I'd like to erase with an eggless mousse. ...
4
votes
1answer
480 views

Homemade taffy turned out too thick and hard

I had found a recipe to make homemade Tootsie Rolls which was essentially just chocolate taffy. I've tried it a few times with the same result; it turns into basically a somewhat chewy hard candy. ...