Desserts and mousses

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

October 26, 2014

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.

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

Meringue Queen Cake

January 21, 2014

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…

Read More
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

November 7, 2013

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…

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

Swiss Meringue and Its Many Wonders

August 26, 2013

Anyone who knows me, knows I have a too-sweet tooth, and also hate wasting good food… My start with meringue came when I had a few spare egg-whites after making my son some Crème Pâtissière, and the rest is history. There are three types of meringue: French, Italian, and my personal favorite – Swiss. Basically, each type of meringue has its own uses, but just between us – I use Swiss meringue for EVERYTHING. The main principle is a ratio of 2:1 between the sugar and egg whites, so for example for 200 gr. of egg whites use 400 gr. of sugar (that’s about 5 large egg whites and 2…

Read More
Can be prepared in advance, Dairy, Desserts and mousses, Gluten Free, Kosher, Pre-preparation required, Soy Free, Vegetarian

Cajeta – Goat’s-Milk Dulce De Leche

May 29, 2013

Ingredients 2 liters goats-milk (for a vegan/dairy-free version use almond milk) 2 cups sugar 2 vanilla pods (or 2 tsp natural vanilla essence, with seeds) 2 cinnamon sticks ½ tsp. salt 1 tsp. baking soda Preparation Mix 4 tbsp. of the goats-milk with the baking soda. Pour the remainder of the milk into a heavy pot. Add the sugar, vanilla, salt and cinnamon to the pot and stir. Bring to a simmer over medium heat and mix until sugar dissolves completely. Remove from heat, and add the baking soda mixture. Stir well until bubbles (froth) subside. Return to heat and mix continually. When it starts to thicken, and/or change color,…

Read More