14
Jan
Posted by: Vanillicious / Dessert type:
Dessert Sauce Recipes
Lemon Curd
Lemon curd is a great addition to many baked goodies, and upgrade them with the sensational citric aroma.
It can be served along with cakes and warm cobblers (e.g berries cobbler), fill cookies, be spread between cake layers, spread on your breakfast toast or scone, fill tarts, turn cream into lemon cream when mixed together, be mixed with yogurt and whatever you can come up with.
I will soon publish a recipe which puts into practice the lemon curd, so stay tuned!
Click here to read up this recipe!
05
Nov
Posted by: Vanillicious / Dessert type:
Dessert Sauce Recipes
Crème Pâtissière
Crème pâtissière is basically a custard with some added starch (flour and/or cornflour). It is a rich, flavoured sweet pastry cream that is commonly used as a pastry filling. Good examples are fruit tarts, cakes (napoleon cake), cream puffs, and when mixing the creme patissiere with freshly whipped cream, it can be used as filling for eclaires, bee sting cake and much more. It can also be baked as a pastry filling.
It is very simple to make, and the most important tip for a successful result is to keep stirring, vigorously! This is in order to prevent the egg yolks from being scrambled and leaving small lumps in the creme.
Another advice – I like to use it almost immediately. I let it cool down for 10-15 minutes, then use it. Otherwise it becomes a little too thick to work with it effortlessly.
Click here to read up this recipe!
02
Oct
Posted by: Vanillicious / Dessert type:
Dessert Sauce Recipes
Cream Cheese Frosting
There’s so much you can do with the traditional, deliciously simple cream cheese frosting. You can spread it on top of different type of cakes (especially the spiced ones), on cookies or between them.
It is also one of the most popular cupcakes frosting. You can flavour the cheese frosting by adding some fruity puree – smooth strawberry puree, for example. Simply process the strawberries in a food processor, then sieve it. Add the smooth strawberry puree to the frosting, to taste. Leftovers and seeds can be kept for other desserts, yogurts or smoothies.
22
Sep
Posted by: Vanillicious / Dessert type:
Dessert Sauce Recipes
Dulce de Leche
Dulce de Leche is a milk based sauce which is very popular in Latin America. The idea behind its making is simmering milk with sugar (and other ingredients) for several hours, letting most of the milk liquid evaporate, the sauce is becoming thicker and being caramelised.
Dulce de Leche is used mainly in cakes and cookies (one can’t forget the magical taste of the divine Alfajors!) but also as an ice cream sauce.
I couldn’t find Dulce de Leche in most Dublin city centre stores. It left me with two choices: either make it myself or cheat by boiling a can of condensed milk.
If you feel like making it yourself, have a look at the recipe below. If you don’t feel like stir litters of milk for several hour, you can make dulce de leche out of condensed milk. The only ingredient will be a can of condensed milk, and this can be found in the nearest shop (hopfully…).
Click here to read up this recipe!
22
Aug
Posted by: Vanillicious / Dessert type:
Dessert Sauce Recipes
Berries Purée
To my opinion, Berries Purée can be a great addition to almost any dessert and it’s super easy to prepare. You also get to choose your favourite berries to star it. For this recipe, I think the blackberries, raspberries, blackcurrant and redcurrants blend very well together. Strawberries can be a dded as well.
In order to prepare the berries purée I use a food processor. If you don’t have one, you can use a stick blender. Otherwise, purée fruits by hand or fork (though it’ll take a little more effort and time). The following recipe will make approximately 200ml purée. I recommend to gradually add the sugar, to taste.
Click here to read up this recipe!