Flaky buttermilk biscuits with homemade raspberry jam. That’s a treat.
Sweet creamy Zabaglione (Zabaione) made with egg yolks, sugar and Limoncello.
Gennaro Contaldo was born in Minori, on the Amalfi Coast, and is one of the most respected chefs in London and worldwide. He is widely known as the man who taught Jamie Oliver everything he knows about Italian cooking.
Not sure how you like your cheesecake? Try it burnt.
Basque cheesecake was born in the late 1980s in Spain’s mountainous Basque Country. Santiago Rivera, the chef of La Viña, a small bar in San Sebastian, is credited to be the first to bake the iconic dessert. He called it “Tarta de queso,” which translates to “cheesecake.”
Creating the perfect Basque cheesecake involves a high baking temperature and a watchful eye. The high heat is what creates the signature char and lightly scorched surface, while ensuring the center remains wonderfully gooey. While some might find the char aesthetically unappealing, it’s what sets Basque cheesecake apart and has become a beloved characteristic.
Chef Bruno Albouze will guide you through.
Would you like some cake?
A flavorful, sugar-free, yet very delicious entremet dessert inspired by Chef Pierre Herme‘s world famous Ispahan macaron and baked by Dessertophilia.
You may be a bit confused. What are we talking about? Is this a cake or what is it? What is an entremet? Is it cake? Then why naming it different?
Well, making the long story short, an entremet is a multi-layered mousse-based dessert. These layers might include sponge cake, mousse, cream fillings, fruit compotes, or glazes. That’s not just cake, but better.
Sounds good? Give it a try.
Because you can’t eat too many peaches. And summer just kicks off.
A delicious vlog by Nigella Lawson as she makes a simple yet sophisticated dessert. We are talking about bourbon poached peaches.
You can find her recipe in Nigella Summer or try the following by Culinary Ginger (visit her blogpost for step by step instructions).
1/2 cup (118 ml) good bourbon
1/2 cup (118 ml) water
1 tablespoon granulated sugar
4 ripe peaches, halved and pitted
Vanilla ice cream
4 sprigs fresh mint, chopped
See you next time.
The origins of Peach Melba can be traced back to late 19th century France, where it was created to honor the Australian soprano, Nellie Melba. The combination of peaches, raspberries, and vanilla ice cream quickly captured hearts (and taste buds) around the world, becoming a symbol of elegance and delightful simplicity.
Join Max Miller in another wonderful episode of Tasting History and learn more about the chef of chefs, Georges Auguste Escoffier, and his famous Peach Melba dessert.
But first of all, you’ll need six tender and perfectly ripe peaches.
“This was the first cake I made for the restaurant. We wanted something that would sit on the bar counter and just make people stare. It has been with us from the first day and I have a feeling it will stay there until the end.”
Please visit FT for the recipe, the story behind, more stories, and a few more recipes signed by Honey & Co. and reprinted from their first cookbook.
Craving for something casual yet royal? Try some Jammy Dodgers with Darren McGrady.
For those of you who don’t know who Darren is, let me shortly introduce him. Fifteen years of experience in the royal kitchen as chef to The Queen, Princess Diana and Princes William and Harry. Is that royal enough for you?
Jammy Dodgers or Sable au Confiture in France, are an iconic British shortbread filled with strawberry jam and dusted with powdered sugar.
Ingredients
(makes about 15-20 biscuits)
1 1/2 cups all purpose flour
1/2 cup almond flour
1 egg
1 Tbsp almond extract
1/2 cup plus 2 tbs soft butter
1/2 cup sugar
For the filling:
1/2 cup Strawberry jam
1/2 cup powdered sugar
A cup of tea is highly recommended.
Anybody said crème caramel?
Join Carla, food director at Bon Appètit as she makes coffee crème caramel. Yes, it’s crème caramel, but coffee flavored. Flan. Cooked custard. Coffee. And yes. Again.
Her inspiration for this delicious dessert is Häagen-Dazs coffee ice cream mixed with burned caramel. Yumm.
Ingredients
2 + 1/2 cups whole milk
1/4 cup coffee beans, coarsely chopped
1 wide strip of lemon zest
1/2 cup plus 2/3 cup sugar
1 vanilla bean, split lengthwise
1 tsp. fresh lemon juice
6 large eggs
For more instructions visit Coffee Crème Caramel (on Bon Appètit).
A quick tip. In order to get that rich, creamy, barely set consistency, baking the crème caramel in a water bath is essential. Furthermore, lemon juice can help keep your caramel from crystallizing.