A textured ice cream made with leftover burfee.
This is a great dessert recipe for when you're running low on exotic pantry ingredients and have good staple items on hand. It's an old favourite from Hershey's and you need just one pot to bring it all together.
I love doing set puds with agar agar. For a firm set, I use the ratio of one teaspoon of agar powder to one cup of liquid. I have a bottle of coconut-flavoured syrup that I'm trying to work through and that's how this Coconut Ghas came to be. If you want a more enhanced coconut flavour, substitute some of the regular milk with additional coconut milk.
I approach the eating of sojee, a sweet Indian dish made with semolina, as prandial bookends; first served as an appetizer to sweetly prep the palate and line the stomach, and again as a dessert or pre-dessert, if you have the guts for it.
I was looking for a way to marry what seemed like two very disparate components in this week's Freshly Blogged Challenge: chicken livers and white
I would eat ice cream as part of every meal were it not for the somewhat heavy consequences. Even though it's not quite the season
Not only is this wasabi chocolate and coconut milk ganache a glammy way to dress up a homely cake, it makes for an addictive fruit dipping sauce.