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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6
votes
3answers
304 views

Coating fruit in Oreos

My (eight year old) son has come up with a dessert idea that he is in love with: fruit coated in Oreos. Specifically, removing the filling, crushing the cookies, then coating the fruit in the ...
6
votes
1answer
975 views

Does chocolate inhibit cornstarch gelatinization?

I recently made chocolate pudding by putting 25ml of cream, 410ml of 3% milk and 50ml of cornstarch (not a good way to measure cornstarch, I know) along with two handfuls of Callebaut milk chocolate ...
0
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0answers
62 views

What is the proper ratio of tapioca , sugar and water for boba?

I want to make my own boba. My first attempt turned out to misshapen flat disk. It looks more like a bread roll. I really would like to them to be round. I used 120g tapioca starch 78ml water 65g ...
0
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0answers
74 views

Trying to find childhood recipe: Chocolate pudding covered in graham cracker dust

I'm trying to find a childhood recipe. Best I can remember it's this: Chocolate pudding/mousse covered in graham cracker dust. It doesn't really have a shape. It's like a blob. When you look at it all ...
0
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1answer
153 views

What are these stones?

I am a fan of some YouTube channel, and back in 2018, he posted this video: Slav snacks - Slav party tutorial and I really want to try these foods because I'm an Asian. In timestamp 7:00, he shows off ...
0
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2answers
83 views

Hersey Cookies and Creame Treat

I am planning on making a cute little desert for my family that involves steam melting (putting the bars in a glass bowl under steam) hersheys Cookies and Cream chocolate bars and then pouring them in ...
8
votes
2answers
1k views

Can I make lemon curd more sour/tart after it's cooked?

I prepared a batch of lemon curd using an unfamiliar recipe and it just doesn't have what I'm looking for in terms of tartness and lemon flavor. I'd hate to waste it, so I'm thinking of zesting and ...
1
vote
1answer
114 views

North African Dessert-Alexandria

I had a North African dessert when I was in Montreal called an Alexandria. I've searched high and low, but haven't been able to find an ingredient list, recipe, or any information on the dessert's ...
4
votes
1answer
298 views

Pink Rabbit Blancmange origin?

Growing in the UK in the 1970s my family regularly ate pink rabbit shaped blancmange. I was wondering what the origin of the having pink blancmange served shaped like a rabbit is? It seems it was a ...
1
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1answer
80 views

Can a pre made jam be thickened into pate de fruit?

I have a wonderful locally made jam and want to turn it into fruit de pate to sell alongside the jam in my market. Can I add more pectin to the jam after heating it to thicken it into a jelly?
0
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1answer
67 views

What are multi-stage pastry molds called?

Like many amateur pastry chefs I love watching Amaury Guichon. There is a tool that he and other pastry chefs use very frequently that I'm completely unable to find. One clear example is his famous ...
1
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2answers
64 views

How can I intensify the chocolate flavour in my yoghurt?

When I want a healthy dessert, I add grated dark (70%) chocolate to natural yoghurt. If I want some sweetness, I add dried cranberries. The cranberries definitely have a much stronger flavour, but ...
14
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2answers
2k views

How long can a virus (e.g. SARS-COV2) survive in food?

I was wondering how long a coronavirus (or viruses in general, because there's probably not that info available on coronavirus in food yet) inside food? When Googling this question I find a lot of ...
18
votes
3answers
4k views

Does authentic Italian tiramisu contain large amounts of espresso?

I see a lot of tiramisu recipes that soak savoiardi in pure undiluted espresso coffee. Usually the recipe asks for a cup or more of espresso. As a person who regularly makes and drinks espresso, this ...
11
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1answer
3k views

Identifying a type of Pizza Topping

I was looking at the tiny nation of Brunei on Google Maps, and I noticed they have a Pizza-Hut there, not too many details but a few photos were attached and there was a Pizza that I didn't recognise, ...
5
votes
1answer
456 views

Is there anything I can use in pumpkin custard to replace salt?

I am on a strict low salt diet. Have been looking for pumpkin custard recipes and all have salt. If it's for flavor only, which spice(s) could I add or increase to kick it up a bit?
6
votes
2answers
276 views

Why do my macarons have a proper shape and feet, but are hollow inside?

So i baked my macaron, it has a perfect outer shape from the top, perfect feet but absolutely no base. When you pick up the shell flip it pipe the filling there is no shiny base but just a hollow of ...
5
votes
1answer
954 views

How to make best milk chocolate at home?

I have eaten home-made chocolate before, and while it was pretty good, it could not compare with the expensive chocolate at the store. I would like to make the best milk chocolate I can at home. From ...
4
votes
2answers
876 views

How to make profiteroles without a visible hole?

I get the choux pastry and how you put filling in it, but there's always a hole left and the filling shows. Does anyone know of a sure-fire way to make a profiterole that looks completely intact from ...
0
votes
1answer
484 views

Can ghee replace butter in lemon curd?

My mother-in-law believes she is allergic to milk solids, but that ghee has the solids removed. She loves lemon meringue pie. The lemon curd in the pie calls for butter. Can I substitute ghee ...
10
votes
3answers
2k views

Iranian Sweet Dish consisting of Lamb Paste

I am trying to identify a dish I had a while ago while traveling in Iran. It was in Isfahan, and none of the languages I speak seemed particularly common with the locals, so I only got patchy details ...
1
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3answers
3k views

What are these white spots in my bread dough?

I'm making hot cross buns following this recipe: https://domesticgothess.com/blog/2020/03/09/vegan-hot-cross-buns/ About an hour into the first rise, I'm seeing these alarmingly mold-like dots in the ...
1
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0answers
199 views

For the life of me I can't get my nougat to set hard

Recipe: Syrup 1 cup sugar 1/2 cup corn syrup 1/8 cup water (I dont think this does anything) Dash of salt Egg white 1 egg white whipped Dash of cream of tartar to stabilize the egg white 2 tbsp ...
4
votes
1answer
268 views

I can't seem to get my nougat to come out right and I don't know why

I tried this pistachio nougat recipe once and it came out great. I've tried it two other times and the nougat hasn't set well at all. I'm thinking that this is because the recipe doesnt list a ...
7
votes
2answers
2k views

Selling mini crème brûlées

This may be a difficult question to answer but if you have any recommendations, I would greatly appreciate it. I’m going to be opening up a small a home owned desert business and I would like to ...
1
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1answer
72 views

What kind of rice should I use to make Persian/Indian/Middle Eastern rice-based desserts?

I am trying to learn how to make Persian shole zard and Indian firni (phirni). Some recipes mention jasmine rice as a main ingredient, while others just say "white rice". To my knowledge jasmine rice ...
2
votes
2answers
290 views

can I make tarte tatin without an oven?

This is killing me! Buying an oven and getting it installed isn't really an option at this time. What I'm thinking is cooking the apples in the caramel on the stovetop for longer, making a smaller ...
8
votes
2answers
9k 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 ...
1
vote
1answer
82 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
vote
4answers
462 views

What can I add to soften too hard peanut butter ice cream?

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
votes
2answers
564 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
vote
2answers
87 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
votes
1answer
148 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
votes
1answer
135 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
vote
0answers
41 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
votes
1answer
145 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
votes
1answer
73 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
votes
1answer
243 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
votes
1answer
70 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
votes
1answer
1k 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
131 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
vote
1answer
142 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
vote
2answers
1k 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
493 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
votes
1answer
67 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
vote
2answers
737 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. ...
-1
votes
2answers
141 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
votes
0answers
1k 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
votes
3answers
1k 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
votes
3answers
189 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?

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