Questions tagged [dessert]
Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify.
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Alternative to isinglass for tarts or other desserts
At least in Italy, most dessert recipes that require for a gelatin to make the surface shine ask for "colla di pesce" that should be "isinglass" in English. Despite its name, it is ...
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Flavored Jello Melting
I used to make gelatin desserts successfully all the time for many years. When I moved to USA, gelatin doesn’t seem to set hard enough despite my following instructions and it melts after being taken ...
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Creme Brulee disaster - Any way to recover? [duplicate]
I made a batch of Creme Brulee in my Sous Vide bath last night (82C for 1 hour in a ziploc bag), 6 egg yolks, 600ml cream, 6 tablespoons of sugar and vanilla essence. Normally, this turns out firm but ...
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Precooking flapjacks using water
I have been trying to find a low fat/butter flapjack recipe and have made the following observations.
The majority of recipes call for flapjack oats to be mixed with melted butter and/or other fats ...
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What is the difference between powdered sugar and regular sugar when it comes to baking cookies?
I recently tried a cookie recipe purely to see what the end product would be. Compared to the cookie recipes I was used to, it was really odd. There were no eggs at all, and instead of regular sugar, ...
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Help identifying a dessert from a stock image [closed]
I am trying to identify the dessert shown in this stock image. It appears to be some sort of cake with chocolate base and grainy looking cream on top, maybe cheese based.
According to the descriptions ...
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Butternut, spaghetti, or acorn squash, which is the best substitute for pumpkin in pumpkin pie?
I want to try making a pumpkin pie for Christmas (hopefully third time's the charm) but I might not find a pumpkin before then, so I might use a squash instead. Which squash is best for pie out of ...
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How far in advance can I prepare Zabaglione before cooking sous-vide?
I an going to make a Zabaglione desert (egg yolks, sugar and Limoncello). This will be cooked sous-vide at 74C for 20 minutes and the pouch agitated occasionally during the cooking time.
Can I stick ...
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How do you prepare liquids with a high sugar content into black rectangles?
Suppose that we begin with a fruit juice or other liquid having a large concentration of sugar. Examples are shown below:
pineapple juice.
pear juice.
freshly made juice of sugar cane
How would we ...
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Pot de Crème too thick
I needed to increase the serving quantity of Food Wishes Pot de Crème (just cream, sugar and chocolate - no eggs) but I clearly got the ratios wrong and it has set rather too thick. It is edible, but ...
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Why does making a pasta require more yolks than whites?
I have looked up numerous pasta recipes and all of them suggest adding a certain number of whole eggs and a certain number of additional egg yolks. I am just curious why we need only yolks? How would ...
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Using leftover Cuban bread [closed]
At the holidays, my office does a holiday party. Last year we had Cuban food catered. We are doing the same this year too. Last year we had A LOT of Cuban bread left over. I expect the same this ...
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Why did my macarons deflate in the last 4 minutes of baking?
I've been learning how to make macarons using the Bravetart/Stella Parks recipe (archived on Wayback Machine). Here's what happened in my most recent attempt:
When piped out on the sheet, the batter ...
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Alternative to plain chocolate in pot de creme
Pot de creme, a semi-set dessert consisting of double cream, sugar and chocolate, is traditionally made with dark, bitter chocolate. I have one family member who hates dark chocolate, but I'd like to ...
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What is the proper way to make a fruit purée?
When making a fruit purée, specifically raspberry, to be used as a filling or a layer for cakes or chocolates, what is the proper way to do this?
Should the berries be cooked? Should the cooking ...
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