You can adapt this cake recipe by using some of your favourite fruit flavours.
From raspberry, passion fruit and pear to apple and red berry fruits, the choice is yours. Have fun with the icings for decorating your cake, such as dark chocolate and almond icing for a pear cake, milk chocolate for one made with passion fruit, or even a blonde chocolate and almond icing for a raspberry-flavoured cake.
This dish is the star of thickening sauces. At the end of cooking this meal you will have a mouthwatering sauce, but it will need to be thickened. Once you learn this skill, you’ll never look back.
This dish comes together very quickly, so make sure you prep everything before sautéing the chicken.
Unlike most pie lovers, if I’m given a choice between a fruit- or custard-filled one, I always reach for the custard one first. The rich, custardy smoothness draws me in every time. This pie is no exception; the added brûléed sugar top gives the ensemble a slight crunch and added dimension in flavor.
This panna cotta is like eating vanilla ice cream.
This is a French classic.
This is one of the most sensual desserts I know. It's a cross between soft ice cream and rich custard. Serve it with dicings of ripe mango.