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
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 th
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/liq
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 wi
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
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
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 lik
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
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 b
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: Mi
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
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 sl
How to make colorful marshmallow without using synthetic coloring agents?
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 g
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
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 vigourousl
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
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 r
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
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 thin