Pinterest

Today
Watch
Explore

Gift guides

Desserts

2,347 Pins
·
16h
By
PatriciaW
a bowl filled with food on top of a wooden table
Olive Oil Dessert
Plating Dessert
Caramel Creme Brulee
Masterchef Recipes
Dessert Restaurants
Vacation Meals
Fine Dining Recipes
Bite Size Desserts
Baking And Pastry
Honey and Olive Oil Pana Cotta with Lemon Crumb and Charred Apricots
Honey and Olive Oil Pana Cotta with Lemon Crumb and Charred Apricots
some food is sitting on a plate next to a tray
Coconut pavlova, lime cream, mango
Coconut pavlova, lime cream, mango
Maldon Salt on Instagram: "PEAR-FECT for the holidays!🍐✨ Poached pears with salted caramel sauce, topped with flaked almonds, a dollop of crème fraiche, and a sprinkle of Maldon Sea Salt flakes. A sweeeeet way to spread some cheer!🎄   SAVE this recipe to make for Christmas!💚   Ingredients: 1 vanilla pod, halved lengthways 1 cinnamon stick 1 star anise 3 strips of orange peel 250g caster sugar 4 firm pears, left whole but peeled 150g caster sugar 90g unsalted butter 225ml double cream 1 tsp Maldon Sea Salt Crème fraiche, to serve Toasted flaked almonds, to serve   Method: 1. Half fill a pan with water and add the vanilla pod, cinnamon stick, star anise, caster sugar and orange peel. Bring up to the boil and allow the sugar to dissolve before lowering the heat and adding the pears. Simme
Maldon Salt on Instagram: "PEAR-FECT for the holidays!🍐✨ Poached pears with salted caramel sauce, topped with flaked almonds, a dollop of crème fraiche, and a sprinkle of Maldon Sea Salt flakes. A sweeeeet way to spread some cheer!🎄 SAVE this recipe to make for Christmas!💚 Ingredients: 1 vanilla pod, halved lengthways 1 cinnamon stick 1 star anise 3 strips of orange peel 250g caster sugar 4 firm pears, left whole but peeled 150g caster sugar 90g unsalted butter 225ml double cream 1 tsp Maldon Sea Salt Crème fraiche, to serve Toasted flaked almonds, to serve Method: 1. Half fill a pan with water and add the vanilla pod, cinnamon stick, star anise, caster sugar and orange peel. Bring up to the boil and allow the sugar to dissolve before lowering the heat and adding the pears. Simme
John Gregory-Smith on Instagram: "Sweet Ginger Chocolate Pots – recipe below – this super quick and easy recipe is the ultimate chocolate dessert. The combo of coconut milk, soft squidgy dates and lush dark chocolate combine to make a divine mousse-like pudding, which is warmed up with some sweet ginger. Enjoy x JGS Shirt - reiss Chocolate - green and blacks Blender - kitchen aid Serves 6 400g tin coconut milk (get the highest coconut % you can) 180g dark chocolate (70%) 8 Medjool dates, pitted and stoned 30g stem ginger, plus extra for serving 1 tbsp stem ginger syrup A pinch of salt 1. Pop the coconut milk into a saucepan. Smash the chocolate up and pour it into the pan as well. Bring to the boil and cook for a few minutes until the chocolate has melted. 2. Pop
John Gregory-Smith on Instagram: "Sweet Ginger Chocolate Pots – recipe below – this super quick and easy recipe is the ultimate chocolate dessert. The combo of coconut milk, soft squidgy dates and lush dark chocolate combine to make a divine mousse-like pudding, which is warmed up with some sweet ginger. Enjoy x JGS Shirt - reiss Chocolate - green and blacks Blender - kitchen aid Serves 6 400g tin coconut milk (get the highest coconut % you can) 180g dark chocolate (70%) 8 Medjool dates, pitted and stoned 30g stem ginger, plus extra for serving 1 tbsp stem ginger syrup A pinch of salt 1. Pop the coconut milk into a saucepan. Smash the chocolate up and pour it into the pan as well. Bring to the boil and cook for a few minutes until the chocolate has melted. 2. Pop
John Gregory-Smith on Instagram: "Sweet Ginger Chocolate Pots – recipe below – this super quick and easy recipe is the ultimate chocolate dessert. The combo of coconut milk, soft squidgy dates and lush dark chocolate combine to make a divine mousse-like pudding, which is warmed up with some sweet ginger. Enjoy x JGS Shirt - reiss Chocolate - green and blacks Blender - kitchen aid Serves 6 400g tin coconut milk (get the highest coconut % you can) 180g dark chocolate (70%) 8 Medjool dates, pitted and stoned 30g stem ginger, plus extra for serving 1 tbsp stem ginger syrup A pinch of salt 1. Pop the coconut milk into a saucepan. Smash the chocolate up and pour it into the pan as well. Bring to the boil and cook for a few minutes until the chocolate has melted. 2. Pop
John Gregory-Smith on Instagram: "Sweet Ginger Chocolate Pots – recipe below – this super quick and easy recipe is the ultimate chocolate dessert. The combo of coconut milk, soft squidgy dates and lush dark chocolate combine to make a divine mousse-like pudding, which is warmed up with some sweet ginger. Enjoy x JGS Shirt - reiss Chocolate - green and blacks Blender - kitchen aid Serves 6 400g tin coconut milk (get the highest coconut % you can) 180g dark chocolate (70%) 8 Medjool dates, pitted and stoned 30g stem ginger, plus extra for serving 1 tbsp stem ginger syrup A pinch of salt 1. Pop the coconut milk into a saucepan. Smash the chocolate up and pour it into the pan as well. Bring to the boil and cook for a few minutes until the chocolate has melted. 2. Pop
Michela (presenter/mum/chef) easy home cooked recipes on Instagram: "Semi Freddo is my favourite Italian Christmas dessert - not only is it super quick and easy to make (even the kids can whip this up)…but it the tastiest ever! The cream mixed with the crunch of the amaretti….and add some edible glitter to add festive fun! The 3 main ingredients are double cream (or heavy whipping cream), amaretti biscuits (the crunchy ones) and condensed milk…however you can tart this up lots of different ways too! Change the biscuits, add cocoa powder to the cream mix, nuts, dried cranberries etc I added a splash of amaretto (I used @amarettoadriatico ) and I also drizzled mine with dark melted chocolate at the end to give a wow factor! Full recipe below Don’t forget, SAVE this (bookmark icon) and SH
Michela (presenter/mum/chef) easy home cooked recipes on Instagram: "Semi Freddo is my favourite Italian Christmas dessert - not only is it super quick and easy to make (even the kids can whip this up)…but it the tastiest ever! The cream mixed with the crunch of the amaretti….and add some edible glitter to add festive fun! The 3 main ingredients are double cream (or heavy whipping cream), amaretti biscuits (the crunchy ones) and condensed milk…however you can tart this up lots of different ways too! Change the biscuits, add cocoa powder to the cream mix, nuts, dried cranberries etc I added a splash of amaretto (I used @amarettoadriatico ) and I also drizzled mine with dark melted chocolate at the end to give a wow factor! Full recipe below Don’t forget, SAVE this (bookmark icon) and SH
Michela (presenter/mum/chef) easy home cooked recipes on Instagram: "Semi Freddo is my favourite Italian Christmas dessert - not only is it super quick and easy to make (even the kids can whip this up)…but it the tastiest ever! The cream mixed with the crunch of the amaretti….and add some edible glitter to add festive fun! The 3 main ingredients are double cream (or heavy whipping cream), amaretti biscuits (the crunchy ones) and condensed milk…however you can tart this up lots of different ways too! Change the biscuits, add cocoa powder to the cream mix, nuts, dried cranberries etc I added a splash of amaretto (I used @amarettoadriatico ) and I also drizzled mine with dark melted chocolate at the end to give a wow factor! Full recipe below Don’t forget, SAVE this (bookmark icon) and SH
Michela (presenter/mum/chef) easy home cooked recipes on Instagram: "Semi Freddo is my favourite Italian Christmas dessert - not only is it super quick and easy to make (even the kids can whip this up)…but it the tastiest ever! The cream mixed with the crunch of the amaretti….and add some edible glitter to add festive fun! The 3 main ingredients are double cream (or heavy whipping cream), amaretti biscuits (the crunchy ones) and condensed milk…however you can tart this up lots of different ways too! Change the biscuits, add cocoa powder to the cream mix, nuts, dried cranberries etc I added a splash of amaretto (I used @amarettoadriatico ) and I also drizzled mine with dark melted chocolate at the end to give a wow factor! Full recipe below Don’t forget, SAVE this (bookmark icon) and SH
Notorious Foodie on Instagram: "Launching something exciting very soon - head to the link in my bio and sign up for the reveal! Also, recipe below 🥳🚀 - Home Cooking Sessions: Sticky Toffee Pudding. There’s no better dessert for the table this Christmas - 1. Get yourself 225g high quality dates. Medjool are good but make sure you taste them first and are happy with the sweetness / flavour 2. Push out the pits with a chop stick, then chop up well and add to saucepan 3. Add 200ml water and simmer for 10 mins on med-heat to soften, then add 1tsp baking soda and mix thoroughly as it foams - then use an immersion blender to blitz smooth 4. To a food processor or bowl, add 100g soft unsalted butter (I used @allthingsbutter__ ), 50g brown sugar, 1tbsp each treacle and golden syrup and mix til
Notorious Foodie on Instagram: "Launching something exciting very soon - head to the link in my bio and sign up for the reveal! Also, recipe below 🥳🚀 - Home Cooking Sessions: Sticky Toffee Pudding. There’s no better dessert for the table this Christmas - 1. Get yourself 225g high quality dates. Medjool are good but make sure you taste them first and are happy with the sweetness / flavour 2. Push out the pits with a chop stick, then chop up well and add to saucepan 3. Add 200ml water and simmer for 10 mins on med-heat to soften, then add 1tsp baking soda and mix thoroughly as it foams - then use an immersion blender to blitz smooth 4. To a food processor or bowl, add 100g soft unsalted butter (I used @allthingsbutter__ ), 50g brown sugar, 1tbsp each treacle and golden syrup and mix til
Notorious Foodie on Instagram: "Launching something exciting very soon - head to the link in my bio and sign up for the reveal! Also, recipe below 🥳🚀 - Home Cooking Sessions: Sticky Toffee Pudding. There’s no better dessert for the table this Christmas - 1. Get yourself 225g high quality dates. Medjool are good but make sure you taste them first and are happy with the sweetness / flavour 2. Push out the pits with a chop stick, then chop up well and add to saucepan 3. Add 200ml water and simmer for 10 mins on med-heat to soften, then add 1tsp baking soda and mix thoroughly as it foams - then use an immersion blender to blitz smooth 4. To a food processor or bowl, add 100g soft unsalted butter (I used @allthingsbutter__ ), 50g brown sugar, 1tbsp each treacle and golden syrup and mix til
Notorious Foodie on Instagram: "Launching something exciting very soon - head to the link in my bio and sign up for the reveal! Also, recipe below 🥳🚀 - Home Cooking Sessions: Sticky Toffee Pudding. There’s no better dessert for the table this Christmas - 1. Get yourself 225g high quality dates. Medjool are good but make sure you taste them first and are happy with the sweetness / flavour 2. Push out the pits with a chop stick, then chop up well and add to saucepan 3. Add 200ml water and simmer for 10 mins on med-heat to soften, then add 1tsp baking soda and mix thoroughly as it foams - then use an immersion blender to blitz smooth 4. To a food processor or bowl, add 100g soft unsalted butter (I used @allthingsbutter__ ), 50g brown sugar, 1tbsp each treacle and golden syrup and mix til
Notorious Foodie on Instagram: "Launching something exciting very soon - head to the link in my bio and sign up for the reveal! Also, recipe below 🥳🚀 - Home Cooking Sessions: Sticky Toffee Pudding. There’s no better dessert for the table this Christmas - 1. Get yourself 225g high quality dates. Medjool are good but make sure you taste them first and are happy with the sweetness / flavour 2. Push out the pits with a chop stick, then chop up well and add to saucepan 3. Add 200ml water and simmer for 10 mins on med-heat to soften, then add 1tsp baking soda and mix thoroughly as it foams - then use an immersion blender to blitz smooth 4. To a food processor or bowl, add 100g soft unsalted butter (I used @allthingsbutter__ ), 50g brown sugar, 1tbsp each treacle and golden syrup and mix til
Notorious Foodie on Instagram: "Launching something exciting very soon - head to the link in my bio and sign up for the reveal! Also, recipe below 🥳🚀 - Home Cooking Sessions: Sticky Toffee Pudding. There’s no better dessert for the table this Christmas - 1. Get yourself 225g high quality dates. Medjool are good but make sure you taste them first and are happy with the sweetness / flavour 2. Push out the pits with a chop stick, then chop up well and add to saucepan 3. Add 200ml water and simmer for 10 mins on med-heat to soften, then add 1tsp baking soda and mix thoroughly as it foams - then use an immersion blender to blitz smooth 4. To a food processor or bowl, add 100g soft unsalted butter (I used @allthingsbutter__ ), 50g brown sugar, 1tbsp each treacle and golden syrup and mix til
Related searches
Food processor recipes
Yummy food
Cooking recipes
Pudding recipes
Almond recipes
Michelle Morfett on Instagram: "Banoffee Pie recipe Serves: 12 Base: 300g malt biscuits, crushed 100g salted butter, melted   Filling 2x 395g tins caramel condensed milk 100g salted butter 100g brown sugar   To garnish 300ml cream 1 tsp vanilla essence 4 medium bananas Block of dark chocolate for shavings   Line a 20cm round springform cake tin with baking paper. Set aside. For the base In a medium mixing bowl, combine the crushed biscuits and melted butter. Pour into the spring form tin and press into the base plus about 5cm up the sides of the tin. Place in the fridge to firm up. For the filling In medium saucepan over a medium heat, melt together the condensed milk, butter and brown sugar. Bring to a boil then whisk the mixture constantly for 4 minutes or, ideally, use a candy thermome
Michelle Morfett on Instagram: "Banoffee Pie recipe Serves: 12 Base: 300g malt biscuits, crushed 100g salted butter, melted Filling 2x 395g tins caramel condensed milk 100g salted butter 100g brown sugar To garnish 300ml cream 1 tsp vanilla essence 4 medium bananas Block of dark chocolate for shavings Line a 20cm round springform cake tin with baking paper. Set aside. For the base In a medium mixing bowl, combine the crushed biscuits and melted butter. Pour into the spring form tin and press into the base plus about 5cm up the sides of the tin. Place in the fridge to firm up. For the filling In medium saucepan over a medium heat, melt together the condensed milk, butter and brown sugar. Bring to a boil then whisk the mixture constantly for 4 minutes or, ideally, use a candy thermome
Michelle Morfett on Instagram: "Banoffee Pie recipe Serves: 12 Base: 300g malt biscuits, crushed 100g salted butter, melted   Filling 2x 395g tins caramel condensed milk 100g salted butter 100g brown sugar   To garnish 300ml cream 1 tsp vanilla essence 4 medium bananas Block of dark chocolate for shavings   Line a 20cm round springform cake tin with baking paper. Set aside. For the base In a medium mixing bowl, combine the crushed biscuits and melted butter. Pour into the spring form tin and press into the base plus about 5cm up the sides of the tin. Place in the fridge to firm up. For the filling In medium saucepan over a medium heat, melt together the condensed milk, butter and brown sugar. Bring to a boil then whisk the mixture constantly for 4 minutes or, ideally, use a candy thermome
Michelle Morfett on Instagram: "Banoffee Pie recipe Serves: 12 Base: 300g malt biscuits, crushed 100g salted butter, melted Filling 2x 395g tins caramel condensed milk 100g salted butter 100g brown sugar To garnish 300ml cream 1 tsp vanilla essence 4 medium bananas Block of dark chocolate for shavings Line a 20cm round springform cake tin with baking paper. Set aside. For the base In a medium mixing bowl, combine the crushed biscuits and melted butter. Pour into the spring form tin and press into the base plus about 5cm up the sides of the tin. Place in the fridge to firm up. For the filling In medium saucepan over a medium heat, melt together the condensed milk, butter and brown sugar. Bring to a boil then whisk the mixture constantly for 4 minutes or, ideally, use a candy thermome
the words australian chef and restaurant on instagramm this is me and my mum marie a few christmases back
Australian Chef & Restaurateur on Instagram: "This is me and my mum Marie a few Christmases back. It’ll be my third Christmas without her this year. ❤️ Mum absolutely loved Christmas and she always made an ice cream pudding for us each year… it just seemed mad to us to eat a hot traditional pudding! So, today I thought I’d share our Mangan family recipe for Ice Cream Plum Pudding with Poached Cherries… INGREDIENTS 1/2 cup (70g) slivered almonds, toasted 1/4 cup (50g) red maraschino cherries, chopped 2 tbs sultanas 2 tbs chopped Dried Mango Slices 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground ginger 2 tbs Baileys Irish Cream liqueur 1 tbs Cointreau 1L vanilla ice cream, softened 100g 70% dark chocolate, chopped Spiced poached cherries 500g cherries, pitted 1/2 cup (100g)
an instagram with the words,'chocolate mouse recipe serves 10 tsp gelatine powder '
Michelle Morfett on Instagram: "CHOCOLATE MOUSSE RECIPE Serves 10 1 tsp gelatine powder 30ml cold water 500ml cream 120g caster sugar 200g dark chocolate 1/4 tsp salt 1 tsp vanilla essence 50g dark chocolate for chocolate shavings Fresh cherries, pit removed and quartered Mix the gelatine and cold water together to bloom and set aside. Heat 150ml of the cream and the caster sugar in a medium saucepan over low heat until the sugar has dissolved. Add the gelatine and dark chocolate. Whisk until it has melted together and is smooth. Remove from heat and leave to cool completely. Whip the remaining 350ml of cream, salt and vanilla in a stand mixer bowl or using an electric beater until stiff peaks form. Add your cooled chocolate mixture to the cream and gently fold until combine
Michelle Morfett on Instagram: "CHOCOLATE MOUSSE RECIPE Serves 10 1 tsp gelatine powder 30ml cold water 500ml cream 120g caster sugar 200g dark chocolate 1/4 tsp salt 1 tsp vanilla essence 50g dark chocolate for chocolate shavings Fresh cherries, pit removed and quartered Mix the gelatine and cold water together to bloom and set aside.   Heat 150ml of the cream and the caster sugar in a medium saucepan over low heat until the sugar has dissolved. Add the gelatine and dark chocolate. Whisk until it has melted together and is smooth. Remove from heat and leave to cool completely.   Whip the remaining 350ml of cream, salt and vanilla in a stand mixer bowl or using an electric beater until stiff peaks form. Add your cooled chocolate mixture to the cream and gently fold until combine
Michelle Morfett on Instagram: "CHOCOLATE MOUSSE RECIPE Serves 10 1 tsp gelatine powder 30ml cold water 500ml cream 120g caster sugar 200g dark chocolate 1/4 tsp salt 1 tsp vanilla essence 50g dark chocolate for chocolate shavings Fresh cherries, pit removed and quartered Mix the gelatine and cold water together to bloom and set aside. Heat 150ml of the cream and the caster sugar in a medium saucepan over low heat until the sugar has dissolved. Add the gelatine and dark chocolate. Whisk until it has melted together and is smooth. Remove from heat and leave to cool completely. Whip the remaining 350ml of cream, salt and vanilla in a stand mixer bowl or using an electric beater until stiff peaks form. Add your cooled chocolate mixture to the cream and gently fold until combine