Showing posts with label Spoon Desserts. Show all posts
Showing posts with label Spoon Desserts. Show all posts

Thursday, September 11, 2014

Star Anise Panna Cotta with Caramelised Pineapple

star anise panna cotta with caramelised pineapple

I love the changing of the seasons. Sydney does this time of year especially well - when the wind is warm, the air has a hint of jasmine flowers, the days get longer and the jacaranda trees are intense purple. Spring is always an incredibly inspiring time for me, a time when good things seem to happen. And so, I thought I'd make another one of these lists of my favourite things, moments and things to be grateful for. And if you haven't ever made a gratitude list like this, I'd encourage you to do the same!

• fried chicken, gossip and bad TV with the girls • great coffee at Rose Bay Diner • buying myself flowers • making an epic birthday cake • eggplant, always • working on exciting new projects • editing photos with my new friend • impromptu lounge room dance parties • binge watching scary shows • spring cleaning and de-cluttering • green juice • laughing until my eyes water and my stomach hurts • homemade pickles - stay tuned! • postcards from Paris • spending lunch breaks away from my laptop • nostalgic snacks • writing lots of lists • typography inspiration • getting a cat this weekend! • homemade mac and cheese • the sunset that broke the internet • taking a break to play in the sunshine

star anise panna cotta with caramelised pineapple

Let me tell you, this recipe is good. It's a simple creamy panna cotta infused with star anise and vanilla bean but it gets interesting with the spiced caramelised pineapple on top. The caramel sauce turns this dessert into something resembling a creme caramel, and the sweet golden pineapple is the perfect accompaniment.

The star anise is subtle all the way through even though it is used in both elements, but I actually preferred it this way over a strong aniseed taste. I've served it in cute little jars (I'm totally obsessed, I know) but you could also turn the panna cottas out of their ramekins and serve the caramel and pineapple alongside it as a plated dessert.

star anise panna cotta with caramelised pineapple


Tuesday, April 29, 2014

Chocolate & Pomegranate Pot de Creme with Caramelised Figs

chocolate pomegranate pot de creme

I'm not entirely sure why I've had a craving for chocolate after scoffing more than my fair share of Lindt bunnies over the Easter long weekend, but it seems that every recipe idea I've come up with in the last few weeks revolves around chocolate!

I've actually been wanting to make a pot de creme for several years now, but with my own little spin on it. I wanted to show off some beautiful ingredients - yet more delicious figs from my Nanna's garden and some beautiful pomegranates. And finally, this is one of those extra special recipes that I'm secretly a tiny bit proud of...

chocolate pomegranate pot de creme

I made a rich chocolate custard spiked with a little pomegranate molasses - one of my favourite secret ingredients. If you haven't tried this prized Middle Eastern ingredient, you're really missing out! The sweet, tangy syrup is super versatile and delicious in both sweet and savoury dishes.

I've used it in homemade BBQ sauces, salad dressings and even cocktails, but my favourite is adding some to this Lamb Stuffed Eggplant recipe. Pomegranate molasses is readily available at most gourmet supermarkets these days, but you could also try making it yourself.

chocolate pomegranate pot de creme

This dessert can be made well in advance, so it's perfect for dinner parties. It looks impressive, but it's incredibly simple to prepare. And it looks so pretty served in little jars with a dollop of lightly whipped cream, caramelised figs and fresh pomegranate arils! The flavours work really well together, and I love the added textural element of the fresh pomegranate. Some finely chopped pistachio scattered over the top would also be great. I may have had a second helping of dessert last night, they're that good!

chocolate pomegranate pot de creme


Friday, November 22, 2013

Banana Split Blondies + 13 Ways with Bananas

Follow my blog with Bloglovin banana split blondie

I get tremendously uninspired whenever I have a bunch of bananas turning brown in the fruit bowl. Banana bread again?! They're not really my favourite fruit at the best of times, but over the years I have learned that they can be greatly improved by caramel, chocolate, booze or all of the above! I hope this roundup inspires you to try something different next time you have a few ripe bananas lying around!

13 Ways with... Banana


13 Ways with Banana
Picture Credits: Sips and Spoonfuls & Nutmeg Nanny

1. After banana bread, a smoothie is the other thing that comes to mind to use up ripe bananas. I really love the look of this healthy Fig, Banana and Oat Smoothie from Sips and Spoonfuls, especially with the flaked almonds on top. What a beautiful breakfast.

2. It's no secret that I have a soft spot for sneaking a bit of booze into a milkshake, but I never thought of interpreting a classic dessert into one! Nutmeg Nanny's Bananas Foster Milkshake uses ice cream, caramel sauce, banana, cinnamon and dark spiced rum, and looks super easy to make. Winner!

13 Ways with Banana
Picture Credits: Recipe Sweet & Top With Cinnamon

3. I was sold on these Banana Bourbon Cupcakes from Recipe Sweet after reading three words - Bourbon Chocolate Ganache. Why didn't I think of that!!!

4. I'm all for anything that makes breakfast feel like dessert, and the fact that these Banoffee Parfaits are healthy as well puts this recipe from Top With Cinnamon right at the top of my to make list! Love the sound of the date caramel and granola made on the stove top, not in the oven! Also love Izy's photography, as always.

13 Ways with Banana
Picture Credits: Bakers Royale & Alanabread

5. These Banana Pops from Bakers Royale look super fun with their colourful stripy straws and loads of toppings. Perfect for the kiddies.

6. Holy Moly. I've always loved the look of this Banana Split Birthday Cake from Alanabread and just had to include it in this roundup. If you haven't read her blog, go and do so because it's hilarious and her photos are wonderful. I'm all for age inappropriate cakes too!

13 Ways with Banana
Picture Credits: Citrus and Candy & Spicyicecream

7. This Brioche French Toast Sandwich from my gorgeous friend Karen at Citrus and Candy must be one of the most decadent breakfasts I've ever laid eyes upon. Bruleed bananas. Creme Patisserie. Salted Caramel. Buttery Brioche. Oh my lord!

8. I love the combination of chocolate and passionfruit, but add bananas and whipped cream to the equation and you get a Chocolate Passionfruit Banoffee Pie, which I made for Easter earlier this year.  Definitely a crowd pleaser.

13 Ways with Banana
Picture Credits: Zen Can Cook & Gourmet Traveller

9. I own Christina Tosi's Momofuku Milk Bar cookbook but I've been a little scared to actually make anything from it so far, because it involves tracking down some hard to find ingredients. But the Milk Bar Banana Cake is a thing of beauty, and Zen Can Cook recreated it beautifully.

10. I like the sound of this White Chocolate and Banana Rice Pudding from Gourmet Traveller because it's actually baked in the oven, which I've never tried doing before. I think it would be delicious with the combination of vanilla bean and fresh nutmeg in the recipe too.

13 Ways with Banana
Picture Credits: Donal Skehan & Citrus and Candy

11. Bananas Foster is definitely on my list of foods to try when I eventually visit New Orleans. Apparently 35,000 bananas are flambeed each year to make this classic dessert! In the meantime thought, this Bananas Foster Brown Butter Tart from Donal Skehan looks incredible.

12. I couldn't help but include another recipe from Citrus and Candy, because this No Churn Banana and Salted Caramel Ice Cream was inspired by my favourite ice cream recipe! Hooray!

banana split blondie

13. Gotta say, I'm pretty excited about these little babies - Banana Split Blondies. They turned out even more cute than I could have imagined, not to mention totally delicious. I think it would be a great dessert for the kiddies, but also for the big kids at heart. I made a little video showing how I assembled this dessert.



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It would also be amazing with a scoop of ice cream instead of whipped cream if you prefer, and if fresh cherries aren't available, substitute maraschino cherries instead. I've only made blondies once before, always preferring brownies, but the addition of banana was just fabulous!

Hope you give these a try, and if you have any other great banana recipes, please post the link in the comments below!

banana split blondie

Tuesday, October 8, 2013

Popcorn Salted Caramel Ice Cream + 8 No Churn Ice Cream Ideas

popcorn salted caramel ice cream

I suppose it's not a secret that this no-churn ice cream recipe is one of my absolute favourites. The basic recipe is just two ingredients, and it's endlessly adaptable from there. You don't need an ice cream maker, you don't have to fuss around making a custard, and my favourite part - there's no pesky left over egg whites. It's gotta be one of the easiest and tastiest ice creams in the world.

Mix ins, swirl-throughs, flavour-infused cream or boozy twists - the possibilities are virtually endless. I love it so much that including today's recipe, I've now tried nine variations on this ice cream, and I wanted to share them all compiled in the one place to hopefully inspire you to try it out for yourself as the weather warms up!

no churn ice cream

1. Candy Cane Ice Cream Spiders
2. Mango and Saffron Swirl Ice Cream
3. Cinnamon Doughnut Ice Cream
4. Cake Batter Ice Cream Sandwiches

no churn ice cream

5. Lamington Ice Cream Pops
6. Blueberry Cobbler with Lemon Curd Ice Cream 
7. Chocolate and Stout Puddings with Ice Cream
8. Turkish Delight and Pistachio Ice Cream

popcorn salted caramel ice cream

And today's very special recipe is a totally delicious Popcorn Salted Caramel Ice Cream. I infused the cream with buttery popcorn before going on with the recipe and then swirled through some salted caramel sauce before freezing it overnight, and then serving it sundae style, with even more caramel sauce and popcorn.

I love this flavour combination so much. It just works so well. This one definitely won't last long in the freezer! It would be perfect for movie night, don't you think?

popcorn salted caramel ice cream

Tuesday, September 17, 2013

Caramelised White Chocolate Cheesecake with Blueberry Sauce + 13 Ways with Blueberries

blueberry cheesecake pot

Spring is in the air and I'm so happy. This is without a doubt my favourite time of year. I caught my first whiff of that quintessentially spring-like aroma of jasmine flowers while walking around Paddington on the weekend. The days have been unusually warm for this time of year, and are starting to get longer. Strawberries and blueberries are coming into season and I've been buying them by the punnet load.

Today I thought I'd bring back a favourite column of mine and share a great little recipe that would be perfect for a picnic, plus 12 other great ideas to make the most of blueberries while they're in season. Hope you'll give some of them a try this spring!

13 Ways with... Blueberries


blueberry-1
Picture Credits: Donna Hay & Hungry Girl Porvida

1. A wonderfully unusual drink, this Fennel-infused vodka punch with blueberries with ouzo from Donna Hay is not only super pretty (I love the moody photography and those beautiful colours), but sounds like it could be delicious too. 

2. We all know that blueberries, maple syrup and ice cream atop pancakes or waffles are a match made in heaven, so why not combine those flavours in a drink? I absolutely love the sound of this Blueberry Maple Ice Cream Soda from Hungry Girl Porvida.

13 Ways with Blueberries
Picture Credits: A Crimson Kiss & What Katie Ate

3. Blueberries and herbs go really well together, so I can imagine this Blueberry Mojito from A Crimson Kiss would be delicious and super refreshing during the warmer months. And doesn't it look festive? Perfect for a celebration.

4. Another fabulous Mojito recipe is this one from one of my favourite blogs What Katie Ate that combines Watermelon, Strawberry, Vodka and Blueberries. I think this would be lovely to sip on during alfresco dinners with friends over summer.

13 Ways with Blueberries
Picture Credits: Martha Stewart & Call Me Cupcake

5. How cute are these Blueberry Dutch Pancakes from Martha Stewart? I've been way more into elaborate weekend breakfasts in the last few months, and this is one recipe I'll definitely be trying soon as an alternative to my new favourite ricotta pancakes. Yum!

6. I love this epic brunch post from Call Me Cupcake, that included this delicious sounding recipe for French Toast with Blueberries and Maple Syrup (and also waffles, pancakes and a smoothie too). If you're in need of some brunch-time inspiration, definitely check out this beautiful post!

13 Ways with Blueberries
Picture Credits: Raspberri Cupcakes & Broma Bakery

7. Waffles are something I've actually never made, for the simple reason that I don't own a waffle maker. But as soon as I buy one, this will be the first recipe I make. Brown Butter Waffles with Blueberry Ice Cream. Um yes! And this recipe uses my favourite no-churn ice cream recipe which couldn't be easier.

8. Say it with me, Bourbon Blueberry Basil Donuts. A little bit of a tongue twister, but these are some of my favourite things, all rolled up into a donut courtesy of Broma Bakery. Yes please!

13 Ways with Blueberries
Picture Credits: Spicyicecream & A Beautiful Mess

9. Cobblers and fruit pies are some of my favourite desserts to make and to eat. So of course I had to try this Blueberry Cobbler with Lemon Curd Ice Cream (with a good glug of dark rum for good measure). Totally delicious, I'm definitely making it again this summer.

10. Pavlovas are a quintessentially Australian summer dessert, usually topped with tons of fresh berries. I love this twist by A Beautiful Mess - Pavlova with Blueberry Jam! The possibilities of jam combinations are almost endless too - rhubarb and berry jam pavlovas?

13 Ways with Blueberries
Picture Credits: Twigg Studios & Endless Simmer

11. Mojito obsessed? Perhaps. But Blueberry Mojitos in popsicle form from new-to-me blog Twigg Studio is very cool (pun totally intended). If you've been reading for a while, you know how much I love a boozy ice block!

12. I totally love the sound of these Blueberry Cabernet Cheesecake Poptails from Endless Simmer. A very grown up sounding flavour combination, but one that I think would work really well!

blueberry cheesecake pot

13. Lets talk about caramelised white chocolate for a second. It's magical stuff. I first had it in gelato form at Messina, and it was incredible. Then I forgot about it until Steph and Karen each made it and raved about how incredible it was. And if David Lebovitz raves about it, then it definitely becomes something I need to try for myself. And so we have it, this Caramelised White Chocolate Cheesecake with Blueberry Sauce was inspired by Steph's recipe, but I changed it up to be a no-bake  cheesecake served in individual jars.

I was really pleased with how these came out and the flavours work really well together. It is quite a rich dessert, and tastes the best when you get a little of all three elements in the one spoonful. I think they would be cute for a spring picnic - just pop the lids on, and they're perfectly transportable.

Of course if you wanted a more traditional cheesecake, this would still be lovely with the biscuit base on the bottom, no-bake cheesecake mixture in the middle and the blueberry sauce poured on top to serve. Enjoy!

blueberry cheesecake pot

Thursday, July 4, 2013

Chocolate & Stout Puddings with Ice Cream

chocolate stout pudding

I definitely have a love/hate relationship with winter. I love coats, scarves, boots, scotch, red wine and winter comfort food, but I seriously dislike rain, wind and cold - all of which we have unfortunately had in abundance! It's been a while since I made one of these lists, so I thought it was time to get my grateful on and share a few things that have been making me happy lately...

epic birthday festivities • a pledge for this year - do fun shit! • lots and lots red wine • my favourite new apple toy •  planning my america trip (new york, san francisco, los angeles and honolulu - only 2 weeks away!) • the xx • this view • slumber parties with the girls • chantelle grady's amazing photography • sunny winter days • polka dots and red lipstick (again) • scotch on cold nights • dreaming about visiting morocco (thanks to kay) • epic homemade lasagne • searching for a turquoise couch • writing a 30 before 30 list • warm winter desserts!

chocolate stout pudding

A few people (you know who you are) were sceptical about this combination when I mentioned it, but I never had a doubt that it would turn out beautifully. It just feels perfect for this time of year. Self saucing puddings are a favourite of mine if you haven't noticed. They're so easy to make, and of course I couldn't resist boozing it up. I used Coopers Extra Stout, which has chocolate and coffee aromas, making it a perfect match.

I reduced the stout to a syrup to really concentrate the flavour, and although it was noticeable, it was quite subtle in both the pudding and the ice cream. Feel free to adjust the ratio of boiling water to stout syrup in the recipe below if you're a big fan!

chocolate stout pudding


Tuesday, February 26, 2013

Blueberry Cobbler with Lemon Curd Ice Cream

blueberry cobbler

Consider this recipe a farewell to this summer's berry season, a final hurrah if you will. I can't believe February (and summer) are almost over already, this year is already flying by! Berries are making way for stone fruit, figs and grapes, and soon we'll be seeing new season autumn fruit like pears and apples. While I can't play favourites with summer fruit (I love it all), blueberries are right up there, and a cobbler is a delicious way to serve them.

Unfussy, perfect for a crowd, with just a few simple accompaniments and a baked top that is half way between an American style biscuit and a cake. I really meant it when I said I'd be happy to only bake these kinds of fruit/pastry desserts for the rest of time!! But of course, this recipe can be adapted to almost any fruit. Nectarines or peaches would be quite lovely here too I think.

blueberry cobbler

This recipe comes courtesy of The Bucket List on Sydney's famous Bondi beach via February's issue of Gourmet Traveller. As soon as I saw it, I knew I had to make it! The clam bake story was beautifully photographed and actually made me wish I liked clams... Anyone who knows me, knows about my aversion to oysters, mussels and clams. And as someone who used to dislike all seafood I've come a long way in the last 5 years, but I can't imagine ever enjoying eating an oyster!!

I scaled the recipe back as I only had two punnets of blueberries in the fridge, but kept roughly the same quantity of booze and vanilla. I was intrigued when I saw dark rum in the mixture as I'd never thought to pair it with blueberries, but it was really delicious.

lemon curd ice cream

Something else that goes wonderfully with blueberries is lemon, and this seemed like the perfect opportunity to try out the lemon curd ice cream recipe that had been floating around in my head. I truly love that my favourite no churn ice cream can be adapted soooo many different ways, and I'm not sure I'll ever be able to go back to making proper custard based ice cream!


I hope you have all enjoyed the summer as much as I have, and can make the most of the late season fruits in a recipe like this one soon!

blueberry cobbler

Monday, February 18, 2013

Fig & Salted Caramel Meringue Smash

fig & salted caramel meringue smash

The last time I made one of these lists a few months back, I was having an absolutely terrible week and the act of thinking about and writing down the good stuff in life totally helped my mood. This time around I am realising how important it is notice the little things and to be thankful. It's so easy to take this stuff for granted, but the little details are what make life special. It's one of my goals this year to appreciate them more! So here are a few things that I'm loving lately...

• weeknight adventures • yacht club dj's mixtapes • maxi skirts • editing videos • timber chopping boards made by my dad • handwritten lists • playing with the vine app • my new favourite cauliflower salad • polka dot shoes • polka dots in general • vietnamese pho • red lipstick • tea-infused hot chocolate • going for walks • epic salads from room 10 • cardigans • writing in my 365 journal • surprising Stevie with phone calls • the best figs I've ever had!

fig & salted caramel meringue smash

Eton Mess seems to be the dessert of the summer, popping up on restaurant menus all over Sydney, and I'm definitely not complaining! My favourite is the one at Sweethearts with fresh summer berries, but I think this tasty dessert should not just be reserved for summer fruit! I decided to make a more autumnal version with figs stewed with brown sugar, vanilla and dark rum until jam-like, complete with lashings of salted caramel sauce, mascarpone whipped cream and crumbled meringues. Yes, I promise that it tastes as good as it sounds!

I've used store bought mini meringues to save on time, but if you really wanted (or if figs aren't in season where you are) you could use a good quality fig jam instead of stewing fresh figs. I will say that they were the best part though! The caramelly sweetness from the brown sugar was delicious, and you already knew that rum goes perfectly with figs!

fig & salted caramel meringue smash

This dessert can be as dressed up or casual as you like. With words like 'mess' and 'smash' being thrown around, it's not meant to look perfect!! Pile everything onto a large platter if serving this dessert at a casual weekend BBQ, or if you're feeling fancy, layer it up in sundae glasses or jars like I have. Preferably one with clear glass so you can see all of those awesome swirled layers!

fig & salted caramel meringue smash

Monday, January 21, 2013

Peach Melba Panna Cotta

peach melba panna cotta

With Australia Day coming up next weekend, I thought I'd start the celebrations early with a cute new take on an Aussie dessert. Simple and unfussy but beautiful and summery, I think these would be the perfect sweet ending to a long weekend picnic or backyard BBQ!

The Peach Melba was created in the late 1800's at a dinner party to honour singer Australian singer Nellie Melba and has since become a classic dessert. Typically containing peaches, raspberry sauce and vanilla ice cream, I wanted to use these flavours (two of my absolute favourite summer fruits!) in a pretty panna cotta.

I started with a classic vanilla bean panna cotta, the perfect blank slate for any number of other flavours. The top layer is a sunny peach jelly that I again kept quite simple with just a little lime juice and honey to allow the flavour of the peaches to really shine. You may need to add more or less sweetness depending on how ripe your peaches are. On top, just a few raspberries for a slightly tart contrast to the sweet and creamy dessert. When you get a little bit of everything in the one spoonful, it's delicious.

peach melba panna cotta

I thought the jars were a nice way to display this pretty dessert, and you can just put on the lids to make them perfectly portable for your picnic. Of course you could also make these in ramekins and turn them out onto a serving plate for a more elegant presentation. If you do this I'd reverse the order of the recipe below so your peach jelly layer is made first and is on the top when unmoulded.

I know I posted a peach recipe last week, but they are just fantastic at the moment and I want to make the most of them while their short season lasts! If you feel the same as I do, check out this post with lots more great ways to use peaches from the archives and also some of my favourite blogs. Hopefully if time permits, I'll be back later in the week with another great Aussie recipe!

peach melba panna cotta

Tuesday, December 11, 2012

Berry and Moscato Trifles

berry moscato trifle

It's that time of year again. Hard to believe right? Is it just me or has this year flown by faster than ever?! But Christmas is just around the corner and I'm really looking forward to it, for a change. I'll be over in Perth with the boy's family for the first time, hopefully enjoying a proper hot Aussie Christmas! But I have a few neat Christmas recipes to share with you before then...

I was never a fan of heavy, overly boozy trifles made with packet jelly and poor quality custard, but seeing some beautiful and modern spins on this classic Christmas dish in recent years has changed my mind completely. I actually have a whole bunch of other ideas of trifles to make in the near future, so colour me obsessed (and stay tuned, it's gonna be awesome).

I first made this recipe for last year's family Christmas lunch in a massive trifle bowl, and I was surprised that after a huge lunch and with several other dessert choices, it was completely demolished! Quite a few people asked me for the recipe so I knew I would have to make it again this year - but this time I decided to halve the recipe and make individual servings as a practice run for Steve's much smaller family!

berry moscato trifle

There are a few different elements to this dessert, but it comes together more quickly than you'd think. The cranberry and moscato jelly and the vanilla bean custard can be made in advance, and the whole thing can be assembled the day before (or even a few hours before) you plan to serve it. This time around I used a store-bought sponge cake and cherry jam which saved me a lot of time, however homemade would taste even better!

I just love this summery, festive combination of flavours, but feel free to play around with it. Champagne would be a lovely substitute for Moscato in the jelly, any kind of berry jam or even rhubarb would work well, and a hint of passionfruit in the custard would be delicious too. This recipe can also be easily scaled up and served in a large glass bowl to feed a bigger crowd. Stay tuned for more Christmassy recipes coming up soon!

berry moscato trifle

For more Christmas recipes click here

Friday, October 19, 2012

Chocolate Mousse with Bourbon Caramel Popcorn

chocolate mousse with candied popcorn
By the time you read this, I'll be on a plane to Malaysia. Wheeee! I'm definitely looking forward to a nice getaway (and my first overseas trip) with the boy, especially after how crazy these last few months have been. When it rains, it pours, right! But don't worry, I have a few great posts lined up for you while I'm gone. 

I have a confession to make. I can count the times I've made chocolate mousse on one hand. Actually, it's more like three fingers. Which makes me wonder whyyyy I haven't made it more often. For some reason I always thought it was hard to do (I'm not great with gently folding) and gone and made ice cream instead. But boy have I been missing out.

I've always been intrigued by chocolate and olive oil mousse recipes, wondering how it would affect the texture and taste. As with any recipe, the quality of your ingredients matters so use the best olive oil you've got. I used Lindt Dark Chocolate with Sea Salt, which has now become one of my favourites. The hint of fleur de sel is such a perfect match for dark chocolate.

chocolate mousse with candied popcorn
I decided to pair it with some homemade caramel popcorn that carried through the hint of salt, and also a little glug of bourbon thrown in for good measure, though this is totally optional. I have to say, the result was amazing - and I couldn't believe how easy the mousse was to make.

It was rich and dark, not too sweet, and best served in small glasses. This is definitely one recipe I'll keep in mind for dinner parties and entertaining as it can be made in advance and easily doubled - not to mention the fact that it would be a surefire crowd pleaser!

Lindt Dark chocolate was sent to me as a gift.

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