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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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1answer
87 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
116 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 ...
4
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1answer
136 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'...
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1answer
38 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, ...
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2answers
167 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. ...
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0answers
31 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 ...
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2answers
88 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
64 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
373 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 ...
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3answers
134 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?
1
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1answer
170 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 ...
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1answer
87 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?
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2answers
331 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
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1answer
65 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
266 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
682 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 ...
1
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1answer
114 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 ...
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0answers
444 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
9k 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 ...
2
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0answers
37 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
93 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,...
2
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0answers
51 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 ...
3
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1answer
377 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. ...
3
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0answers
87 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 ...
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0answers
32 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 ...
3
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0answers
81 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
56 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 ...
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0answers
33 views

Nougatine not setting

I've followed the recipe from Great British Chefs to make nougatine to go along with a chocolate fondant. I didn't want to make the full amount so I reduced every ingredient to a quarter, so I'm not ...
8
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1answer
295 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" ("...
4
votes
2answers
145 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 ...
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2answers
1k 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
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1answer
197 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
218 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
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2answers
133 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 ...
5
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1answer
4k 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), ...
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4answers
5k 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,...
2
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2answers
363 views

Why do catered baked deserts have a yucky aftertaste? [closed]

Baked desserts from home and fine restaurants leave no bad taste in my mouth. But catered deserts at my workplace or those purchased from a grocery store leave a nasty aftertaste that I can't stand. I'...
1
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1answer
149 views

Are there any snacks that use a large amount of black sesame seeds?

A dietician I was working with recommended eating 3 tbsp a day of black sesame seeds. If I can't do that, I'd at least like to do 1-2. Are there any snacks that uses a lot of black sesame seeds that I ...
4
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3answers
297 views

Are there desserts which use whole eggs (not mixing them in)?

It is my opinion that all savory dishes can be improved by putting a fried egg on top, and I've yet to find an exception. However, the idea of doing that to a sweet dish seems totally foul. ...
5
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1answer
597 views

Why does canelé batter have to be made 24 hours in advance?

I am experimenting with making canelé. All recipes I've found call for the batter to be made and left in the refrigerator for at least 24 hours before baking, but none say why. One guess is that ...
0
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1answer
497 views

My posset curdled, is it salvageable?

Today I tried my 1st posset. Everything was going good until I added the lemon juice. It immediately curdled? Is there anything I can do to save it?
3
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1answer
574 views

Why mixing hot syrup (sugar + water) into yolks in sabayon?

Recently I browsed for tiramisu recipes where ricotta replaces the mascarpone. In this particular (italian) recipe the sabayon is started by adding hot syrup to whipped yolks: I have always mixed ...
3
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2answers
776 views

Tiramisu tastes bitter. How to fix this

I made Tiramisu but the expresso was too strong. It tastes bitter. Is there anything I can do to counteract this?
4
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1answer
2k views

My éclair (pâte à choux) was doughy

I followed the Pierre Hermé éclairs recipe: 60mL water 75mL whole milk 3g salt 3g caster sugar 56g butter 75g flour A little over 2 eggs I did the recipe and it called for 45 ...
11
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1answer
1k views

What are “Honey Bubbles” and how are they made?

I recently had the thrilling privilige of eating a Kaiseki meal at Kichisen in Kyoto. One of the meal's many highlights was a desert course consisting of a large citrus fruit filled with jelly and ...
5
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1answer
1k views

substitute for chickpeas in “bean blondies”

I'm trying to make "chickpea blondies" However, my brothers won't eat them because chickpeas are estrogenic. In the recipe, you have to puree the chickpeas, add some peanut butter for strength and ...
3
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1answer
52 views

can I roast the nuts before I make a maple candied walnuts

Can I roast nuts for flavor before I make my maple candied walnuts? The recipe says raw nuts. I want to roast the nuts before I put in the maple candied walnuts recipe. Will that make the nuts ...
3
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2answers
598 views

What is the proper technique for torching a creme brulee?

Should you ever have your torch face downwards? When I do that I get huge flames. I try to torch it from the sides, but the sugar caramelizes very unevenly.
11
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2answers
1k views

Why aren't my macarons as soft as professional ones?

I recently bought some macarons made by professional bakeries. When I got home, I threw them into the freezer and, days later, I checked on them. When I took a bite, it was still nice and soft. The ...
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3answers
344 views

How to Bake Banana into Banoffee Pie

A friend recently went to Ireland and had a banoffee pie with the bananas somehow made into the caramel. How would one go about replicating this? The only recipes I can find have the banana slices ...