Questions tagged [dessert]

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
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2answers
1k views

What is the difference between molasses and treacle?

I'm just wondering what the difference between the two are, and whether you can substitute between the two? My recipe for sticky toffee pudding calls for treacle but I only have molasses. Can I ...
0
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0answers
15 views

Looking for Tiramisu/S'mores extract alternative

I'm looking to make a smores style tiramisus from this recipe. I don't have access to this tiramisu flavoring or this smores flavoring. I'm looking for a way to make a suitable alternative that I ...
1
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1answer
77 views

Roast almond for desserts

I want to bake a cake that mimics the Sahne Nuss chocolate bar from Nestle. So my plan is a chocolate cake filled with a chocolate ganache with pieces of almond in it. My question is: should I roast ...
1
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3answers
232 views

My peanut butter ice cream is too hard to scoop

my staff is having a hard time scooping our Peanut Butter Ice cream. It's too rock hard. We make the Ice cream in-house using a 15% Super Premium base. I want to know what can I add to soften the ice ...
6
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2answers
470 views

Putting freeze dried strawberry into my soft cookies,the texture is more like cake -how to make it more chewy

I love strawberry cheesecake and soft cookies, so I created a recipe and added a large amount of strawberry powder (made by putting freeze-dried strawberries into a grinder). I have tried two recipes....
1
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2answers
70 views

panna cotta gelatine and size/form

Suppose I've found my "sweet spot" for the amount of gelatine for a recipe of panna cotta which has been tried only for individual portions that are either turned upside down on a plate or topped and ...
5
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1answer
108 views

How much cream can whip at once?

I am making a large quantity of a recipe that calls for whipped cream. I can use A KitchenAid mixer with the standard 4.5 quart bowl and whisk. For efficiency sake, I’d like to whip as much as ...
0
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1answer
107 views

Apple Pie Failure

is there a fix for an apple pie where the crust is perfectly baked and tasty but the apples underneath did not cook all the way and are still crunchy and not soft?? I used Fuji apples but could have ...
1
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0answers
38 views

gelatine, cream and alcohol combination

Concerning alcohol flavored panna cotta, other questions I found focus more on how to prevent a cream plus alcohol mixture from splitting but they assume one knows the right amount of gelatine for ...
5
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1answer
87 views

Achieving 'glossy', ultra smooth pudding texture

I recently made New Best Recipe's chocolate pudding recipe. It's very good, but I was expecting that sort of 'glossy' texture you get with store bought pudding cups (at least in the U.S.) whereas this ...
2
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1answer
71 views

Books on advanced desserts?

So I got hooked onto "advanced" (dunno how to call it correctly) dessert making and that primary comes from two books that I accidentally got hold of: "Daren Purchese - Sweet studio" "Cheryl ...
3
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1answer
64 views

Can I add peanut butter to cook and serve pudding to make peanut butter pie? If so, do I use less liquid?

I'm wanting to make a peanut butter pie using vanilla cook and serve pudding. Can I do this and would I need to use less liquid?
3
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1answer
68 views

sherbet: adding a base or not?

When you hear sherbet (powder) described by the "science is fun" camp, it's made of three components: a sugar, an acid, and a base (almost always bicarb). I also think this is the kind of sherbet that'...
3
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1answer
675 views

How long can I keep Panna Cotta out of the fridge? [duplicate]

I made Panna Cotta for a party. I don't have a fridge where I'll keep them, so most likely they'll be on a buffet table. I'm afraid of them going bad or becoming liquid (Or something like that) after ...
3
votes
1answer
107 views

How to steep honeysuckle

I would like to make honeysuckle ice cream (or some other honeysuckle flavored food item). What is the best way to extract the flavor from just picked honeysuckle flowers? There seems to be no ...
1
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1answer
113 views

Mixed-Up cake recipe instructions

Please help!! I am making a dessert, I make this all the time and this is the only time I have ever done this. The recipe is supposed to be stirred but I pulled out my electric mixer. I need the ...
1
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2answers
368 views

Unsweetened or fruit sweetened ice cream - Replacement for sugar in ice cream?

What is the best carb or protein to replace sugar in an ice cream recipe? I would like to remove cane sugar, artificial sweeteners, honey, maple syrup, xylitol, stevia, erythritol, etc. from my ice ...
3
votes
1answer
237 views

Îles flottantes vs. oeufs à la neige

Long ago, I ate at someone's house and was served pieces of meringue on chilled crème anglaise.* The hostess called it îles flottantes, but I have since heard it called oeufs à la neige. Meanwhile, I'...
0
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1answer
58 views

What way to incorporate sugar into dough for millefeuille is better?

Choosing from two alternatives: separating layers of dough with layers of icing sugar and making dough with a solution of sugar. If the latter option is preferable or no less good than the former one, ...
1
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2answers
357 views

Less sweet / lower sugar alternative to icing?

When making a cake as a base line I usually halve the recommended sugar as I find it too sweet. Now I want to ice the cake for appearance and colour I notice that icing recipes are loaded with sugar. ...
0
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0answers
34 views

Uniform white chocolate panna cotta

Everytime I try to make white chocolate panna cotta, the chocolate rises to the top while setting. Once completely set, I end up with a layered panna cotta with the white chocolate top and the cream ...
-1
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2answers
112 views

Why some dough recipes needs more kneading and others not? [closed]

I have 2 croissant recipes from 5 stars chef. The first recipe is for Pierre Herme: 1 Tbsp (12 g) active dry yeast 7 Tbsp (100 g) whole milk, warmed to 68°F 2 cups (500 g) all-purpose flour 1 ...
2
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0answers
432 views

What makes a pavlova empty inside?

I've been living in the US for several years and often make a pavlova for my friends at dinners. I made one this Christmas and it was probably the first I made that didn't collapse in on itself! I was ...
3
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3answers
487 views

Getting some rum into a commerical fruitcake

I have purchased an inexpensive (Costco) 1.6kg (3.5lb) fruitcake. Some folks have recommended adding rum to the fruitcake to moisten it up a bit and give it more flavor. Some process involving ...
0
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3answers
145 views

What do you make of these ingredients in Ice Cream?

konjac flour, as well as guar gum, vegetable glycerin, carrageenan gum, and locust-bean gum. What type of ice cream would this make?
2
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1answer
446 views

Why did my fondant tear? [closed]

I am having issues with my fondant tearing and cracking. I experimented a lot but didn't get the satisfactory results? What could be going wrong? Some possibilities I thought of: Am I using too much ...
1
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1answer
97 views

Caramel fudge pieces into sauce?

I'm wondering if there is a way to turn store-bought caramel fudge pieces into a caramel sauce? Would that be possible?
5
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2answers
1k views

Custard vs raw eggs in ice cream

I've recently started making homemade ice-cream and have found most recipes require you to make a custard using egg yolks, however the Ben and Jerry's recipe book asks for whole raw eggs to be used ...
2
votes
1answer
71 views

Cacao percentages and aromas developed in chocolate from different origins

About chocolate: I tasted a 66% cocoa chocolate bar origin of Caribbean coast. And then, I tasted a 66% cocoa chocolate origin of Alpaco (Ecuador). The only thing I've noticed it, that the ...
4
votes
1answer
945 views

How to mix alcohol with cream?

I recently wanted to make a 100% Baileys panna cotta. The idea was that because Baileys has a significant amount of cream, I could just add gelatine. I should note that my typical panna cotta has ...
1
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3answers
2k views

Coconut Cookies have bitter underlying taste

so I made these coconut cookies for the first time and everything tastes fine except for this added unflattering bitter aftertaste. The taste wasn't pungent but it did make the cookies not enjoyable ...
2
votes
1answer
233 views

ice cream with alternate sweetener

I have been trying to make ice cream with sucralose. So far all I get is just a hard rock after tossing it in the freezer. when I try to thaw it, it goes right back to a liquid. I'm not very confident ...
1
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0answers
889 views

Turkish delight is way too soft and too sweet. How can I make it more firm with way less sugar?

I'm following this recipe for Turkish delight. There are a few unwanted outcomes. First, is the instructions for preparing the cornstarch results in unwanted lumps, even when using an electric hand ...
1
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1answer
29k views

Can I use icing sugar instead of caster sugar? Are they the same thing?

So there is a cupcake recipe I wanna make and it's my first time making it also one of my first time making any dessert like this. I got some icing sugar but the recipe asked for caster sugar. Are ...
3
votes
0answers
48 views

Plain vs flavored Crema Catalana

I have in front of me two recipes for Crema Catalana, one plain and one coffee and cardamom flavored. The amount of milk in the former is equal to the amount of milk plus coffee of the latter. The ...
0
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1answer
181 views

Homemade powdered jello recipe

I am allergic to the corn starch that is often found in the ready made brands. I would like to be able to make some powdered jello up for when I want to make a quick jello. With my illnesses, at times,...
3
votes
0answers
76 views

Improving texture of yogurt based ice cream- stabiliser?

I've made a test on a recipe for coconut-yogurt ice cream, and I need some thoughts on improving the texture. It was churned using an industrial ice-cream maker. It is based on a recipe I found ...
2
votes
1answer
412 views

How can a Bavarian cream that includes orange juice thicken with so much liquid?

I found a recipe for an orange flavored Bavarian cream with the following directions. Start with a crème anglaise by whisking egg yolks and sugar and then add boiling milk flavored with orange zest. ...
4
votes
1answer
135 views

Why does the grated coconut “float” to the top of quindim while baking?

Quindim is a typical Brazilian dessert made from sugar, egg yolks, butter and grated coconut. All those ingredients are mixed (yolks and sugar first, then the butter, then the grated coconut, in my ...
0
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0answers
39 views

What kind of malt should I use for making mämmi?

Mämmi is a traditional Finnish Easter delicacy. It can be made from rye malts or barley malts. I am living in Denmark and we can find two kinds of malts, dark and light ones. One kind is enzyme-active ...
2
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0answers
102 views

Injeolmi - Korean Sweet Rice Cakes

I have never made injeolmi before but am keen to try - I have a few questions though before I try: steaming vs microwaving the rice dough? I imagine it gets uber sticky in the steamer, a recipe ...
1
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1answer
63 views

Are berries acidic enough they must be on top, not within, panna cotta?

Item 1 Panna cotta (cream, gelatin, perhaps sugar) Item 2 berries (blueberries, blackberries, raspberries, strawberries) Stores usually sell panna cotta with the berries on top. Is this just because ...
8
votes
1answer
310 views

“elven slices” - What is the real name (if any)?

In the video game "Sacred" (2004), the player can find recipes. They are usually written in a fantasy-like manner. In the German version I found a recipe called "Elfische Schnitten aus Tyr-Hadar" ("...
3
votes
2answers
188 views

Making brigadeiros in Portugal similar to the ones in Brazil

There is a famous Brazilian sweet called brigadeiro (I've seen a few questions related to it around here) that is basically made of condensed milk, cocoa or powdered chocolate, and butter. I've been ...
1
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2answers
2k views

How to keep caramel from hardening prematurely?

Let me be clear: I am NOT making a recipe where I want the caramel to stay soft and gooey. The end result is supposed to be hard like toffee or peanut brittle. But everything I search seems to be for ...
2
votes
1answer
203 views

I was told to bring a dessert that is NOT savory…what would you infer is meant? [closed]

I realize that savory and sweet are not opposites, but being asked to bring dessert as long as it is NOT savory leads me to think there should be some component of sweetness, absent of added salts or ...
2
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2answers
240 views

How edible/palatable are crabapples?

I have an outstanding recipe for Apple Bread. It does use a lot of sugar, seems best when paired with firm, crisp and tart apple varieties. Granny Smith is my go-to. Since it still is not lacking ...
3
votes
2answers
140 views

Cook steak in oven with tray meant for deserts?

I'm a complete cooking newb. I saw on youtube the other day that you should cook steak in an oven before frying it. I think it makes it softer (not sure, please let me know). But anyway, I never ...
4
votes
1answer
7k views

What is the correct way to make china grass ready for Falooda?

People familiar with Indian desert Falooda will be in a better position to answer this question. I tried to recreate at home a Falooda that I had outside, ingredients were milk, sabza (Basil seeds), ...
1
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4answers
7k views

What is the function of salt in chocolate?

Iv'e recently seen, for the first time, chocolate coins filled with caramel and "Atlantic salt". I did a bit of searching and found some more of these types of sweets: To the food simpleton that I am,...

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