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HOW TO MAKE COFFEE JELLY RECIPE

Coffee jelly is a very popular dessert in Japan. Watch and learn how to make this super easy and a fun way to get your cup of java for dessert. I like to place a dollop of fresh whipped cream flavored with vanilla extract.

Coffee Jelly
Makes 2 servings

About 20 g (0.7 oz) espresso coffee beans to make 250 ml (1 cup) coffee
3 Tablespoons granulated sugar
5 g (0.18 oz) gelatin powder
Whipping Cream or Regular Milk
Cocoa Powder

*** For directions watch the video.

Want more coffee recipes? Try these…

Tiramisu Ice Cream Cake

Tiramisu Ice Cream Cake

Coffee Ice Cream Affogato

Coffee Ice Cream Affogato

coffee jelly

Coffee Meringue-Ice Cream Cake

Posted on Jun 24, 2014

KNICKERBOCKER GLORY SUNDAE RECIPE

It’s officially summer! Cool down with this classic knickerbocker glory sundae recipe by Marry Berry made with homemade no-churn ice cream and a handful of fresh fruits layered throughout. Since the eggs are not cooked make sure to use pasteurized eggs. This ice cream recipe is sooo simple that the whole family will enjoy!

Knickerbocker Glory Sundae
Preparation time: Over 2 hours
Cooking time: No cooking required
Serves 6

You’ll need: Six tall sundae glasses

For the ice cream
4 eggs, separated
100 g/ 3-1/2 oz caster sugar
300 ml/ 1/2 pint double cream
1 teaspoon vanilla extract

For the sundae
Crushed fresh pineapple
Raspberry puree
Whipped cream
Fresh raspberries

1. Whisk the egg whites until stiff in a large bowl with an electric hand whisk or in a free standing mixer. Once the egg whites look like cloud, gradually add the sugar a spoonful at a time, still whisking on maximum speed until stiff and glossy.

2. In a separate bowl, whisk the cream until forms soft peaks and fold into the meringue mixture. Stir in the egg yolks and vanilla extract, mix until combined.

3. Pour into plastic container and freeze until needed. Layer 3 scoops of ice cream with crushed fresh pineapple, raspberry puree and whipped cream and decorate with fresh raspberries or cherries.

Variations of ice cream flavors:
Ginger: Omit vanilla extract, add 100 g / 3-1/2 oz chopped stemmed ginger and 4 Tablespoons of syrup from the jar.
Coffee and Brandy: Omit vanilla extract, add 2 to 3 Tablespoons coffee essence and 2 Tablespoons brandy.
Raspberry or Strawberry: Omit vanilla extract, add 150 ml / 5 fl oz of sieved raspberry puree or 150 ml strawberry puree.
Rum and Raisin: Omit vanilla extract. Soak 100 g / 3-1/2 oz of raisins in 4 Tablespoons rum for 2 hours. Then stir into ice cream.

Recipe by Mary Berry from Great British Food Revival TV Show.

Want more ice cream recipes? Try these…

Brown Cow Float

Brown Cow Float

Ultimate Malted Brownie Sundae

Ultimate Malted Brownie Sundae

Caramel Apple Sundae

Caramel Apple Sundae

knickerbocker glory

Peach Melba Knickerbocker Glory

Posted on Jun 20, 2014

SUMMER BERRY MERINGUE ROULADE RECIPE

Although rolling a roulade can be tricky sometimes, have no fear, watch the video and learn how Chef James Martin makes this super easy light as air Summer Berry Meringue Roulade recipe, the perfect summer dessert!

summer berry roulade recipe video

Summer Berry Meringue Roulade
Preparation time: Less than 30 minutes
Cooking time: 30 minutes to 1 hour
Serves 6 to 8

You’ll need: a 23- x 33-cm / 9- x 13-inch jelly roll pan

For the Meringue
5 free-range egg whites
275 g / 9-3/4 oz caster sugar, plus extra for dusting
50 g / 1-3/4 oz flaked almonds

For the filling
600 ml / 20 fl oz double cream
100 g / 3-1/2 oz raspberries
2 Tablespoons heather honey

For the garnish
50 g / 1-3/4 oz strawberries, cut in half
50 g / 1-3/4 oz blackberries
50 g / 1-3/4 oz raspberries
1 Tablespoon heather honey
Sprigs of heather, to decorate (optional)
Powdered sugar, for dusting

1. Preheat the oven to 180°C/350°F and line a 23-x33-cm/9-x13-in jelly roll pan with baking parchment.

2. In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.

3. Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160°C/325°F/Gas 3 and bake for a further 15 minutes, or until crisp.

4. Remove from the oven and turn out, almond-side down, onto a sheet of non-stick baking paper dusted with caster sugar. Remove the baking parchment from the base of the cooked meringue and allow to cool.

5. For the filling, put the cream and raspberries in a bowl and lightly whip. Spread evenly over the meringue and spoon over the heather honey and most of the blackberries and strawberries. Starting at the long end, roll up the meringue using the paper to help you.

6. Decorate the top of the roulade with the reserved berries, heather honey, sprigs of heather (if using) and a dusting of icing sugar.

Want more roulade recipes? Try these…

summer berry meringue roulade

Blackberry Cloud Cake with Pistachios

Chocolate roulade

Chocolate Roulade

Posted on Jun 19, 2014

HOW TO MAKE MOCHI ICE CREAM RECIPE

I love mochi ice cream. Watch and learn how easy it is to make mochi ice cream at home. You can flavor the mochi and fill with any flavor gelato or ice cream. A clean egg carton or Coleman egg container is perfect to store and keep the shape of mochi ice cream.

Mochi Ice Cream
Makes 8 mochi ice cream

You’ll need: ice cream scoop, small sheet pan, dough/bowl scraper, pastry brush, and food plastic wrap

50 g (1.76 oz) Mochiko sweet rice flour
75 g (2.65 oz) fine granulated sugar
100 ml (3.38 fl oz) water
1 Tablespoon mango jam
1 teaspoon Mizuame (Japanese sweetener) or corn syrup
About 100 g (3.5 oz) potato or corn starch
300 ml (1 ¼ cups) mango gelato or ice cream

*** For directions watch the video.

Want more mochi recipe? Try these…

mochi ice cream

Microwaveable Mochi

Mochi Brownie

Mochi Brownie

Japanese Mochi with Peanut Butter Filling

Japanese Mochi with Peanut Butter Filling

Chocolate Mochi Cakes

Chocolate Mochi Cakes

Posted on Jun 17, 2014

HOW TO MAKE EASY VANILLA PEACH SOUFFLE RECIPE

Happy Father’s Day! Make this super easy vanilla peach souffle recipe to celebrate this especial day with your hero. Peaches are in their peak from June until the end of August. Watch and learn how Lucinda Scala Quinn and Virginia Willis, prepare this easy vanilla peach souffle with fresh peaches.

Easy Vanilla Peach Souffle
Makes 6 servings

You’ll need: Six 8-ounce ramekins

3 Tablespoons unsalted butter, at room temperature, for the ramekins
2 to 3 peaches, peeled and sliced (about 2 cups)
Juice of 1 lemon
1 teaspoon pure vanilla extract
7 large egg whites, at room temperature
1/4 teaspoon fine sea salt
3/4 cup granulated sugar
Confectioners’ sugar, for sprinkling

*** For directions watch the video.

Want more peach recipes? Try these…

easy vanilla peach souffle

Peach Sorbet

Peach Crumble Pie

Peach Crumble Pie

Peach Raspberry Slump

Peach Raspberry Slump

Bourbon-Poached Peaches

Bourbon-Poached Peaches

Posted on Jun 15, 2014

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