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.

10 questions with no upvoted or accepted answers
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46 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 ...
3
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0answers
70 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
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0answers
189 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 ...
2
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0answers
95 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 ...
2
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0answers
65 views

The sugar mixture of my baklava did not melt

The baklava filling made with sugar nuts and spices, was harder. Why did this happen? I poured on the syrup mixture, hoping this would soften it up. No luck. It's like the sugar granuals crunch as ...
1
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0answers
37 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 ...
1
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0answers
33 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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0answers
725 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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0answers
36 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 ...
1
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0answers
442 views

Refrigerate cooked mung bean porridge

How long can I refrigerate cooked mung bean porridge with coconut cream? This is the recipe I used, with 1/4 the sugar suggested. http://www.seriouseats.com/recipes/2010/04/mung-bean-porridge-in-...