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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1
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2answers
5k views

Saving a pavlova that didn't form a crust

I have cooked my pavlova the same way I normally do, however it hasn't formed a nice crust like it usually does. I've heard that it may have something to do with the humidity? (It did rain here today ...
0
votes
2answers
2k views

How do I get the flaky top on ooey gooey butter bars?

I'm making Paula Deen's Ooey Gooey Butter Bars (also known as Ooey Gooey Butter Cake) for holiday goodie baskets. I'm having trouble getting the top to be flaky like it is on the bars sold at the ...
2
votes
2answers
631 views

How to make chocolate fondant?

I am willing to add a 2-3mm thick chocolate fondant coating to my home made biscuits. I believe this is very common, but I have no idea how to do this. The fondant should be pretty solid (not liquid ...
1
vote
3answers
14k views

How long will Tiramisú made with raw egg keep?

Tiramisú tastes better the longer is kept. But it is made with raw eggs, so there must be a limit to how long you can keep it for without risking making people ill. What would you say is the min/max ...
4
votes
5answers
8k views

How to prevent separation/layers in panna cotta?

I recently discovered how easy it is to make panna cotta via a recipe by Mark Bittman. The only problem I found was that my panna cotta started to visibly separate into two distinct layers after a ...
7
votes
4answers
9k views

How to do creme brulee 'to go'?

I used to sell desserts and baked goods - I'm thinking about 'reopening'. I would like to offer creme brulee as an option since its one of the more popular desserts when I make it for friends and ...
2
votes
1answer
210 views

What are the proper steps to add the vermicelli in making dessert shemai?

I am trying to make lachchha shemai. Should I put the vermicelli after taking the boiled milk away from the burner or should I put the vermicelli when the milk is being boiled over the burner?
1
vote
3answers
395 views

How do I squeeze gelatine?

Every recipe I've seen which uses gelatine says to soak and squeeze it, but none of them say how to squeeze it. I've only cooked once with gelatine, and I just squeezed it in my hand, but I was ...
0
votes
4answers
193 views

Which Dessert fit a Thai dish? [closed]

I plan to cook a thai dish this weekend and I search for a dessert that fits to that. In particular it will be a chicken dish with lemon gras. I moved the drink part of the question here. Sorry for ...
14
votes
3answers
3k views

Why do so many dessert/biscuit recipes have salt in them?

Whilst I can understand salt in the majority of recipes, I never really understood why it is in so many desserts or biscuits. When I have asked a few friends or family who do a lot of cookery, the ...
8
votes
2answers
5k views

Culinary uses for honeycomb?

On a whim, I bought real honeycomb (not the cookie type dessert) from a local shop. I tried eating it plain, but the wax makes it unpleasant and chewy. What can I do with it?
2
votes
1answer
334 views

How to get those professional looking peaks on top of tiramisu?

Most tiramisu-recipes end with the last layer of mascarpone mixture spread on the last layer of lady fingers/sponge cake (and some chocolate powder on top). So you have a flat surface. I've seen ...
9
votes
3answers
4k views

How to fake salmon roe using jello

A couple of days ago I made a first attempt at dessert sushi. Everything went reasonably well except for the salmon roe which I'd planned to make from orange jello. I made my own mould from plasticine ...
10
votes
4answers
528 views

Which cuisines (besides Hungarian) have a tradition of serving savory desserts?

About 20 years ago my wife and I were poor, and we went on a very cheap coach trip to Hungary for a holiday. The hotel meals always finished with a rather uninteresting savoury dessert. I researched ...
16
votes
3answers
27k views

What is the difference between ice cream, gelato, and sorbet?

What is the difference between ice cream, gelato, and sorbet? They look different, but are they made differently?
1
vote
2answers
334 views

Panna Cotta Recipe Ideas [closed]

I am a relatively new cook and like to make things in my spare time. My wife and I were in a restaurant recently for her birthday where she tried some Panna Cotta. She really liked this dessert and I ...
6
votes
1answer
6k views

How could I keep one-ingredient “ice cream” soft?

According to this question, guar gum and xanthan gum can be used to keep ice cream soft by preventing ice crystals and keeping the air that's been mixed in from leaving the ice cream. We have tried ...
4
votes
2answers
909 views

How do you make 'Rabri'?

It's an Indian, or to be more specific, Bengali pudding. Its milky with sheets/pieces of something akin to 'hard milk'. I've never seen a recipe for it and the Wikipedia article is vague indeed.
3
votes
1answer
378 views

Making corn bread pudding from corn bread

I have a large batch of corn bread that's about to go bad, a situation I'd like to salvage by turning it into corn bread pudding. Unfortunately, all of the recipes I can find online start from base ...
6
votes
2answers
175 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 ...
11
votes
4answers
6k 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 ...
8
votes
2answers
309 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 ...
8
votes
1answer
8k 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
1k 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)?
8
votes
10answers
2k views

How can I create a sweet pizza that looks like pizza?

Looking for a bit of inspiration for an idea I have. I want to serve 3 courses of pizza: starter, main and dessert. It's a gimmick, I know, but a fun one I think. Got the starter and main nailed, but ...
10
votes
8answers
12k views

How to Prevent Apples from turning Brown

I love to use Apples in my Desserts. They look really delicious when I just make them, but by the time they are consumed as dessert, the apples have all turned brown. and suddenly the dessert doesn't ...
11
votes
2answers
2k 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
2k 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
319 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
4answers
694 views

Can I filter out vanilla bean seeds?

When I scrape out the seeds out of my vanilla beans and simmer them with milk or incorporate them into batter, they always leave little tell-tale black dots in the finished product. Is it possible to ...
10
votes
9answers
22k views

How can I make my Chocolate Mousse fluffier?

I regularly make Chocolate Mousse with an egg yolk, sugar and dark chocolate base folded into whipped egg white or whipped cream (or both). It's tastes pretty good and has a nice mouth-feel. Now I ...
3
votes
2answers
361 views

Colorful Marshmallow

How to make colorful marshmallow without using synthetic coloring agents?
8
votes
2answers
1k 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 ...
14
votes
8answers
4k views

Is there a non-penetrative method for checking cake doneness?

Is there some way to check a cake is done without using a toothpick or other penetrative device? I like the thermometer idea, but no one seems to know how the heck to use them.
10
votes
1answer
4k views

How to make caramel sauce for sundaes?

I've been experimenting with making a caramel hot fudge sauce (something like on a McDonalds caramel sundae but better) and want some ideas. My latest was: Microwave brown sugar and butter, ...
4
votes
1answer
691 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. ...
17
votes
3answers
91k views

What is the difference between butterscotch, caramel, and toffee?

I've always thought they were the same. Tonight I noticed a slight taste difference as compared to caramel when I had some "butterscotch" for the first time in a while. Now my assumptions have been ...
8
votes
5answers
2k 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. ...
10
votes
2answers
2k views

Tips for making caramel with palm sugar

The other day I was making flan and decided to try palm sugar instead of white sugar to make the caramel. Although palm sugar is better than white in a lot of ways, the melting point of the sugar ...
28
votes
4answers
3k views

How can I make a chocolate cup that looks like the seaweed on a sushi roll?

I want to make a dessert that simulates a salmon roe sushi (like this) using rice pudding and spherified melon juice with a chocolate "seaweed" wrapping. But I can't figure out how to make the seaweed ...
9
votes
4answers
6k views

How to Make the perfect French Custard?

I've tried numerous recipes, watched different videos, and adopted different techniques, but to this day I can't make good plain custard. Some of the issues with previous custards: Egg taste ( I ...
8
votes
4answers
4k views

Tiramisu tips tricks and variants [closed]

Tiramisu is a well-known dessert based on mascarpone and coffee, and I love it :) What are tips to have a compact mousse instead of a soft/liquid cream? Do you have any special derivative from ...
8
votes
3answers
18k views

How do I prevent cream puff shells from deflating?

Every time I try to bake cream puffs the shells deflate before I can fill them with the cream. I have tried poking a hole in the shell with a toothpick in the last few minutes of baking. I have ...
10
votes
4answers
3k views

Keeping the bubbles in sparkling gelatin desserts

I've had a few attempts to make gelatin desserts (jelly if your English) using sparkling wine. While I get the flavour of the wine coming through I struggle to keep the bubbles. Is there a technique ...