• Cakes,  Can be prepared in advance,  Dairy,  Dairy Free,  Desserts and mousses,  Dressed to Impress,  Gluten Free,  Kosher,  Parve,  Pre-preparation required,  Soy Free,  Vegetarian

    Pavlova

    Ingredients 200 gr. egg yolks 400 gr. sugar Preparation Fill a pot with about 2cm/1inch water and bring to a boil. Place a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl’s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie). Place the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completely (take a drop between two fingers and make sure it doesn’t feel grainy). Remove bowl from heat and pour to mixer bowl. Whisk on high for 10-15 minutes until very thick and glossy.…

  • Autumn/Fall,  Dairy,  Dairy Free,  Desserts and mousses,  Dressed to Impress,  Gluten Free,  Kosher,  Pre-preparation required,  Quickies,  Soy Free,  Spring,  Summer,  Vegetarian,  Winter

    Goat’s Milk Vanilla Ice Cream

    Ingredients 4 cups (1 litre) goat’s milk ¾ cup sugar 1 tsp. vanilla extract, or scrape 1 vanilla bean for seeds pinch of kosher salt 4 egg yolks Preparation Warm milk, sugar, vanilla and salt in sauce pan until sugar dissolves. In a small bowl, beat egg yolks. Add approx. ½ a cup of the warm milk to the egg yolks and temper. Add egg yolks to the milk in the pan and cook for ~2 mins, stirring constantly. Remove from heat, and let cool. Transfer into a bowl and refrigerate until completely chilled. Churn in an ice-cream maker for 25-30 minutes. pour into freezer-friendly lidded plastic container, and freeze.

  • Cakes,  Can be prepared in advance,  Dairy,  Desserts and mousses,  Dressed to Impress,  Gluten Free,  Kosher,  Vegetarian

    Meringue Queen Cake

    What I love best is recipes that are composed of parts of other great recipes – taking the best and creating something even better. This is just such a recipe. Meringue Ingredients 200 gr. egg yolks 400 gr. sugar Meringue Preparation Fill a pot with about 2cm/1inch water and bring to a boil. Place a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl’s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie). Place the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completley (take…

  • Cakes,  Chocolate Cakes,  Cream Cakes,  Dairy Free,  Desserts and mousses,  Dressed to Impress,  Gluten Free,  Kosher,  Parve,  Passover,  Pre-preparation required,  Sweets

    Layered Mousse Cake

    This mousse cake is made up of a base, and a triple amount of any of the following chocolate mousse options. It can be a triple amount of the same kind, or one layer of each. You can make single-serving cakes, or even just one of them as a mousee, with no base. It’s not a lot of work, you just need 3-4 hours freezing between layers. Base Ingredients 1 XL egg 30 gr. sugar ¼ cup all-purpose flour, or all-purpose Gluten-Free flour (I use “Tami”) ¼ tsp. baking powder ½ tsp. cocoa powder Base Preparation Preheat your oven to 190C/375F. Whisk the eggs and sugar until fluffy. Sift the…

  • Dairy Free,  Dressed to Impress,  Gluten Free,  Jams and marmalades,  Kosher,  Low calory,  Parve,  Soy Free,  Vegan,  Vegetarian

    Fig and Nectarine Confiture

    Ingredients 600 gr. figs, cubed 200 gr. nectarines, cubed 170 gr. sugar 10 gr. unsweetened pectin Juice of 1 lime 2 star anise Preparation Put all ingredients in a sauce pan, and toss to evenly coat fruit with dry ingredients. Bring to a boil over high heat. Reduce to low heat and let simmer for about 1-1½ hours, until the back of a spoon dipped comes out coated with jam. Pour into sterilized jars, and let cool. Savor every guilt-free bite – it’s a total of ~580 calories for the entire amount.