“The Cherry is Ripe” Tart is born

A new dessert was born on 2nd November, 2015. I have given it the name “The Cherry Is Ripe“. It is myy tart version inspired from the classic Aussie chocolate bar Cherry Ripe. My new creation comprises of the following components: Chocolate tart chocolate sable with baked chocolate custard Coconut frangipane Maraschino cherries Cherry cream… Read More “The Cherry is Ripe” Tart is born

Recipe: Flourless Chocolate Cake/Chocolate Buttercream/Ganache

A rich chocolate cake  which is gluten free . This cake uses a combination of four starches- xanthan gum, rice flour, tapioca starch and potato starch. The cake base after baking has a well rounded rich chocolate flavour owing to Dutch process cocoa powder and dark couverture chocolate in the cake batter. The recipe is… Read More Recipe: Flourless Chocolate Cake/Chocolate Buttercream/Ganache

Recipe- Iced Chocolate Souffle in a chocolate cage, tulip wafer and brandy glazed amarena cherries

Recipe- Iced Chocolate Souffle in a chocolate cage, tulip wafer and brandy glazed is amarena cherries This a plated dessert which is also gluten free. This dessert combines the unique combination of cherries and Dark 72% Chocolate. The type of souffle demonstrated in this recipe is a cold set one and and uses a meringue… Read More Recipe- Iced Chocolate Souffle in a chocolate cage, tulip wafer and brandy glazed amarena cherries

Ancient grains and grasses used in Artisan breads and baking.

With the resurgence of artisan bread making style, there are grains which are increasingly being used by bakers. These grains have been used in many cultures for thousands of years. Here is some information on some of these grains. Farro-  Farro is a food composed of the grains of certain wheat species. The exact definition… Read More Ancient grains and grasses used in Artisan breads and baking.

Recipe- Flourless Grand Marnier Petit Fours with Creme Citron and Orange confit.

A light and fresh petit four idea and an excellent  idea for a gluten free dessert. If not used with creme citron, this dessert is also fat free as well. This is big recipe and this make already 60 mini portions or 2 bigg 22cm cake size. Grand Marnier can be replaced with Cointreau, Campari… Read More Recipe- Flourless Grand Marnier Petit Fours with Creme Citron and Orange confit.

Recipe-Petit four Vol-au-vent with berries and CRÈME PATISSERIE

Hello everyone, Sorry for a long hiatus is posting. Due to work commitments, I have been keeping a bit busy for the past few weeks. Today I am sharing the recipe for Vol-au-Vents. Vol-au-vents are made from pate feuillete which in common english terms is called puff pastry. In my previous posts I had shared… Read More Recipe-Petit four Vol-au-vent with berries and CRÈME PATISSERIE