This is a very versatile soft cream that can be used for many dessert, particularly perfect for the Trifle. Its softness can be altered by adding less milk or less whipped cream for firmer texture. If you want it sweeter, add more sugar. This recipe uses a half of my ‘Basic Custard’, but you can …
September 2018 in Australia, there was a report that a sawing needle had been found in a strawberry in Queensland. After the incident, more and more needles have been found in strawberries all over Australia, and some farmers were forced to dump their harvest as they couldn’t sell them. Strawberries totally disappeared from supermarkets for …
When I want to use up leftover Egg Yolks, I often make custard desserts. This is one of them. Some recipes say we should cook the Egg Yolks with Milk, but I don’t cook. Because the hot Milk will cook the Egg Yolk. This Basic Bavarois is best to serve with fresh berries or berry …
I recently discovered a product called Queen’s ‘Jel-it-in Vegetarian Gelling Powder’ at a Woolworths store. It’s an Agar-base gelling powder and it is easy to use. Sometimes I prefer to use Agar or Kanten rather than Gelatine. For this orange juice jelly, definitely Agar is the best option. And Queen’s ‘Jel-it-in’ dissolves very well. I …
Gelatine, Kanten and Agar Agar are the most common gelling agents used for setting liquid to make gelatinous dessert. Gelatine is made from pork skins, cattle bones or hides. Kanten (Japanese) and Agar Agar (Malay) are made from sea plants. Kanten and Agar Agar are almost same, but some Agar products contain a substance made …
Kanten is similar to Agar Agar, and both are made from Sea Plants. The advantage of using Kanten and Agar Agar as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango. Those fruits break down the protein found in gelatine and prevent the jelly from …
On hot summer days, Bananas tend to turn black-spotted very quickly. Those ripe sweet Bananas are perfect for Banana Cake or my Granola (Oven-baked Muesli), but I don’t want to bake on hot days. This is a perfect way to enjoy those black-spotted Bananas in hot summer. Ingredients Ripe Banana(s)Unsweetened Greek Yoghurt Method Slice the …
There is a story behind this dessert. When I started feeding my son with solid food, I made great efforts to introduce him a variety of vegetables. He ended up hating vegetables. Then, I started inventing food that is hiding vegetables so that he would eat hidden vegetables without knowing it. This ‘Carrot Jelly’ is …
One of my favourite summer desserts is ‘Mizu-Yōkan’, Azuki (Red Bean) Kanten Jelly. Kanten is similar to Agar Agar but the texture of the jelly is different. This dessert can be easily made at home. If you used store-bought canned Sweet Azuki Paste, it would be easier. ‘Koshi-an’, the smooth type paste is commonly used …
Rum & Raisin ice-cream, Rum & Raisin chocolate, Rum & Raisin cake, Rum & Raisin pudding, I love ‘Rum & Raisin’. And this is the world’s easiest ‘Rum & Raisin’ dessert. If you have Raisins steeped in Rum in your pantry, you only need Sugar and Water to make this dessert. By the way, this …
Kanten is a gelling agent which is very low in calories and it won’t melt when warm. It is made from seaweeds and similar to Agar Agar. Kanten is very useful if you want to make a jelly using Pineapple and Kiwi Fruit or Mango, as these fruits break down the protein found in gelatine, …
‘Pavlova’ is a meringue dessert with crispy crust and soft inside, topped with whipped cream and fresh fruit. I heard that the dessert was created in honour of the Russian ballet dancer Anna Pavlova’s tour to Australia and New Zealand. It is one of the iconic foods in Australia.The recipe is simple and it is …