Dessert Studio

Wedding Croquembouche

Wedding Croquembouche

Here is a dessert that definitely takes most people by surprise, and certainly something that I was skeptical about the first time I saw it, what can be so great about meringue topped with so much cream and some fruit? Most people I encounter have either had a bad one or not yet had one at all!

This is a dessert that definitely turns heads when you serve it, and something that looks this good should taste even better. Personally, I will never add any sugar to the whipped cream that really does a good job of cutting into the sweetness of the meringue. That, topped with fresh Granadilla pulp and fruits makes a perfectly balanced dessert. A well made meringue is absolutely essential to getting a good Pavlova, and you cannot possibly expect anything good out of a standard shop bought meringue.

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Pastry Course – Dessert Studio The Essentials Pastry Course Do you love the crisp bite into a warm buttery pastry, a creamy chocolate Éclair that melts in your mouth, or the tangy flavour of the perfect lemon meringue? Whatever your dream pastry you'll be able to create it at home! Take a short drive from Joburg’s busy city li...

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4 Ingredient no-churn Ice cream

I'm all for using the best ingredients, and making things the way they're supposed to be made, but I realise that sometimes people don't have the privilege of owning some of the nice kitchen gadgets like an ice cream machine. So here's a great recipe for those of you who would like to try your hand at some homemade ice cream! What's great about this recipe is that you can make lots of different flavors with this one recipe. Some suggestions:

Chocolate: Cocoa powder and Nachtmusik
Coffee: Coffee extract & Kahlua
Cinnamon: Cinnamon & Vodka
Vanilla: Vanilla extract & Bourbon
Peppermint: Peppermint extract & Butlers peppermint

Ingredients:
500ml Cream
1 Can condensed milk
10ml Flavoring
30ml Alcohol

Method:
Whip the cream to stiff peaks and set aside
Thoroughly mix the remaining ingredients in a large bowl
Add about ¼ of the whipped cream and fold in
Add the remaining cream and fold in
Transfer to tupperware, making sure to put the lid on, and freeze for about 6-8 hours then serve

Result:

The best thing about this recipe is that it should make almost 2 liters by the time you're done, that's quite lucrative for 500ml cream! My bourbon has been soaking up vanilla beans for at least a year so the woody bourbon flavour and the vanilla paste made a really great tasting vanilla ice cream! While both the alcohol and the high sugar content from the condensed milk are really important in keeping the ice cream soft and ice free, I might consider trying 300g of the 385g condensed milk if I make it again, which would mean some leftover for coffee!!

Pros:
Makes a large batch
Smooth and soft
Quick to make
Easy clean up
4 ingredients
Cons aren't at all bad

Cons:
While it can be put into an ice cream machine, it will end up making about 1L
Should be eaten sooner rather than later, will start to go icy after a few days
Some people won't like the alcohol. While the alcohol flavor can be prevented by using vodka, the effect cannot be prevented, so don't give too much to the kids!
Flavors limited to whatever concentrated flavor you can make or buy
A bit too sweet for my liking, but lots of people will be ok with the sweetness

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