Category: Dessert

Asian flavors · Dessert · Do-ahead · Fruit · Holiday Food

Mango Pie. (An Indian twist on pumpkin pie)

Belinda

This mouthwatering mango dessert from Samin Nosrat is an Indian take on a traditional Thanksgiving pie.

Serves 16

For the cookie base
280g/10oz digestive biscuits (UK) or graham crackers (USA)
65g/2¼oz granulated sugar
¼ tsp ground cardamom
128g/4½oz unsalted butter, melted
large pinch sea salt

For the mango custard filling
100g/3½ oz granulated sugar
2 tbsp plus ¼ tsp powdered gelatine
120ml/4fl oz double (heavy) cream
115g/4 oz cream cheese, at room temperature
850g tin Alfonso mango pulp (Available on Amazon)
large pinch sea salt

To make the cookie base, finely crush the cookies by putting into a sealed plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar, cardamom and salt, stirring well to combine.

Pour the melted butter over the cookie crumbs and mix, until thoroughly combined. Put half the crumb mixture in a 23cm/9in metal pie tin, and press evenly with your fingers. Build up the sides of the tin, compressing the base as much as possible to prevent it crumbling. Repeat with the rest of the mixture in the second tin.

Preheat the oven to 160C/325F/Gas 3. Put the pie bases in the freezer for 15 minutes. Remove and bake for 12 minutes, or until golden brown. Transfer to a wire rack to cool.

To make the filling, pour 177ml/6fl oz of cold water into a large bowl. In a separate bowl, mix the gelatine with half the sugar and sprinkle over the water. Leave to stand for a couple of minutes.

Meanwhile, whip the cream with the remaining sugar to form medium stiff peaks. Set aside.

Heat about a quarter of the mango pulp in a saucepan over a medium-low heat, until just warm. Make sure you do not boil it. Pour into the gelatine mixture and whisk, until well combined. The gelatine should dissolve completely. Gradually whisk in the remaining mango pulp.

Beat the cream cheese in a bowl, until soft and smooth. Add to the mango mixture with the salt. Blend the mixture using a hand blender, until completely smooth. Gently tap the bowl on the kitchen counter once or twice to pop any air bubbles.

Fold about a quarter of the mango mixture into the whipped cream using a spatula. Repeat with the rest of the cream, until no streaks remain.

Divide the filling between the cooled bases, using a rubber spatula to smooth out the filling. Refrigerate overnight, or for at least 5 hours, until firm and chilled.

Recipe Tips
This recipe makes two pies, so halve the ingredients if you’re not feeding a crowd.

Baking · Dessert · Do-ahead · Egg based · Holiday Food

Pumpkin, pecan bread pudding

Belinda

Drizzle (or better yet, pour) the sweet bourbon sauce on this pumpkin pecan bread pudding for the ultimate Fall treat.

Serves 8

Cooking spray
3/4 cup pure pumpkin puree
2 large eggs
1 cup milk
1/2 cup heavy cream
1/2 cup packed dark brown sugar
4 tbsp unsalted butter, melted
1 tsp ground cinnamon
1/2 tsp pure vanilla extract
1/2 tsp kosher salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
7 cup day-old brioche, cut into 1-inch cubes
1/2 cup pecan halves, roughly chopped

Bourbon Sauce
1 cup granulated sugar
1/2 cup heavy cream
1 tbsp bourbon

Preheat oven to 350°F with the rack in the middle position.
Grease an 8-by-8-inch baking dish.

Make the bread pudding: Whisk together the pumpkin, eggs, milk, cream, sugar, butter, cinnamon, vanilla, salt, ginger and nutmeg in a bowl until smooth.
Fold in the bread and pecans. Let stand 30 minutes. Transfer to the prepared baking dish and bake until set, 30 to 35 minutes.

Make the bourbon sauce: Combine the sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat and cook, without stirring, until the sugar mixture is dark amber in color, 12 to 15 minutes.
Remove from the heat and carefully add the cream and bourbon, stirring until smooth and creamy.
Serve the pudding with the sauce alongside.

Dessert · Do-ahead · Fruit · Holiday Food

Drunken Honeyed Figs with Lemon Mascarpone Whipped Cream

Belinda

Recipe from FOOD 52
When I think about desserts, some that come to mind celebrate the luscious simplicity of fruit, ripe from the tree. And for a Thanksgiving dinner that celebrates the bounty of autumn, this one is a lighter dessert that can balance the heavier meal quite well.
Best of all, in the chaos of coordinating a lot of dishes, this dessert is super easy to make and the figs can be made ahead, leaving you with only the Mascarpone Whipped Cream to quickly make.
I used dried figs as they hold their shape so much better. You could use fresh figs but be sure to adjust your cooking time. The dried figs are macerated in brandy overnight to soften them and infuse them with a contrasting flavor. They are then simmered on the stovetop in a mixture of honey, anise seed and orange juice until the liquid reduces to a syrupy glaze.
Paired with the mascarpone whipped cream, you get a combination that feels luxurious and decadent without the heaviness. You can serve this by spooning or piping the whipped cream beside some arranged honeyed figs or you can arrange the figs in small tartlet shell and pipe the whipped cream in the middle.

**The most important thing to remember in this lovely recipe is to marinate the figs overnight

SERVES 8

16 dried figs
1 cup brandy, or enough to cover and macerate the figs
1/4 cup water
5 oz plus 2 Tablespoons honey (I used orange blossom honey)
1/4 tsp anise seed
4 strips of orange peel (removed with a potato peeler)
7 ounces orange juice
juice from 1/4 of small Meyer lemon
pinch salt
8 bought or made tart shells (optional)

Lemon Mascarpone Whipped Cream
2/3 cup heavy whipping cream
6 tbsp mascarpone cheese
2 tsp sugar
1/4 tsp vanilla extract
lemon zest from 1 large lemon
2 squeezes of lemon juice
pinch salt

Macerate the dried figs in the brandy, water and 2 Tablespoons of honey overnight. There should be enough liquid to cover the figs.

In a medium pot over medium-low heat, combine the rest of the honey with the orange juice, peel, anise seed, lemon juice and salt. Slice the figs in half and add to the honey mixture. Bring to a gentle simmer and cook until the mixture reduces to a glaze-like mixture. The figs should be very soft, but still holding their shape. Turn the figs carefully with a large metal spoon during the simmering process to completely cover them with the honey-orange juice. Let cool slightly in the pot.

Either arrange several figs on a plate, for example in the shape of a flower or place them in a tart shell, and drizzle a little of the honey-orange syrup over them. (I show pictures of both.) Either spoon or pipe the mascarpone whipped cream beside them on the plate or in the tart. Drizzle a little of the honey-orange syrup on top.

To make the mascarpone whipped cream, whip the whipping cream to a medium peak using a hand or standing mixer. Add the rest of the ingredients for the mascarpone whipped cream and continue to beat for about 20 – 30 seconds until it is the consistency of whipped cream and can be piped.

Accompaniments · Dairy-free · Dessert · Do-ahead

Gin and tonic jello

Belinda

Recipe from Nigella Lawson
This is so far from being the sort of jello you’d expect at a children’s party as can be imagined! The white currant decoration may be unavailable, but what matters is the drink-made-dessert itself!

Serves: 8

1¼ cups water (plus 3 tablespoons more)
1½ cups superfine sugar
zest and juice of 2 lemons
1⅔ cups tonic water (not diet)
1 cup gin
1 ounce sheet gelatin (platinum grade) Available on Amazon. Worth it
2 containers of white currants or raspberries
1 teaspoon confectioners’ sugar (if using raspberries)

You will need a 5 cup jello mould, lightly greased with almond or vegetable oil.

Put the 1¼ cups water and the sugar into a wide, thick-bottomed saucepan and bring to the boil. Let boil for 5 minutes, take off the heat, add the lemon zest and leave to steep for 15 minutes. Strain into a measuring jug, then add the lemon juice, the tonic water and the gin; you should have reached the scant 5 cup mark; if not, add more tonic water, gin or lemon juice to taste.

Soak the sheet gelatin (platinum grade) in a dish of cold water for 5 minutes to soften. Meanwhile, warm 1 cup of the gin and tonic mixture in a saucepan until hot but not boiling. Take off the heat and let it cool a little, then squeeze out the sheet gelatin (platinum grade) and stir them into the warm gin and tonic mixture until dissolved. Then stir this into the remaining gin and tonic mixture in the measuring jug, making sure it is thoroughly dispersed.
Pour into the mould and, when cold, put in the fridge to set. This should take about 6 hours.

When you are ready to unmould, half-fill a sink with warm water and stand the jello mould in it for 30 seconds or so. Clamp a big flat plate over the jello and invert to unmould, shaking it as you do so.
If it doesn’t work, stand it in the warm water for another half-minute or so and try again. If you’ve used a dome mould, surround the jello with the white currants/raspberries or fill the hole with them if you’ve used a ring mould.
Raspberries are just as good, but dust these with confectioners’ sugar – it sounds poncey, but it makes the pale-jade glimmer of the jello and the otherwise-too-vibrant red of the fruit come together on the plate. The whitecurrants should be left to glimmer, opal-like, without interference.

Asian flavors · Dessert · Do-ahead · Gluten Free · Holiday Food · Rice

Coconut, rum and raisin rice pudding

Belinda

This is a fabulous dessert from Barney Desmazery in the BBC Good Food Magazine.
When posting non-American recipes I am now keeping the metric system as it’s far more accurate.
It’s worth investing in kitchen scales that have metric as well.Most of the measuring cups are both these days, so they are easy to find

50g butter
150g short-grain (pudding) rice
150g golden caster sugar (Bakers or superfine sugar for the USA)
2 x 400ml cans coconut milk
300ml double cream , plus a little extra
1 tsp vanilla extract

For the rum & raisin syrup
150ml spiced rum
100g muscovado sugar (It’s a dark molasses-y sugar available on Amazon)
100g raisins

For the rum & raisin syrup, tip all the ingredients into a large saucepan and heat gently over a low heat for 5 mins, or until the sugar has dissolved and created a syrup and the raisins have plumped up. Tip into a bowl, cover and set aside.

In the same saucepan (there’s no need to clean it) melt the butter over a medium heat until sizzling, then scatter over the rice and toast in the hot butter until the butter is just starting to brown. Stir in the sugar, then pour over the coconut milk, cream and vanilla. Bring to a simmer and continue to cook gently for 40-45 mins until the rice is tender, adding a splash more cream if it becomes too thick.

To serve hot, stir a third of the rum & raisin syrup through the pudding and spoon the rest over the top. To serve cold, leave the pudding to cool, then chill in the fridge to firm up so that you can serve it in scoops with the rum & raisin syrup spooned over.

Dessert

Strawberries steeped in port with mascarpone and honey cream

Belinda

Oh my, this is so simple and gorgeous!

Serves 4

2 pints (950ml) strawberries

1/4 cup (60 ml) port

3 tbsp granulated sugar

1/4 cup (60 ml) mascarpone cheese

2 tbsp a good liquid honey

1/2 cup (120ml) whipping cream, softly whipped

Quickly wash the strawberries and dry by setting them on paper towels. Hull and cut the berries into quarters. Transfer to a bowl and add the port and sugar. Stir gently to combine and let sit at room temperature for 1/2 hour.

Whisk the mascarpone with the honey until smooth and fold in the whipped cream.

Spoon the berries into four wine glasses and garnish with the mascarpone crea

Baking · Dessert · Do-ahead

Easy one-bowl moist orange cake

Belinda

I just LOVE one-bowl cakes, when you literally throw everything into the same bowl, mix and pour into the baking tin! This is exceptionally moist with the added bonus of a lovely orangey icing

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155g (5.4oz) butter
2 tsp grated orange rind
2/3 cup superfine sugar (caster sugar)
3 large eggs
1 cup self-raising flour
1/4 cup whole milk

Orange icing
1 cup icing sugar (confectioners sugar)
1 tsp soft butter
1 tbsp fresh orange juice, approx
1 tbsp dessicated coconut

Grease an 8″ (20cm) round cake tin with butter, line the base with parchment paper and grease the paper.

Combine all the ingredients in a large bowl, beat on low speed with an electric mixer until all the ingredients are combined.
Increase the speed to medium, beat for about 3 minutes or until the mixture is changed in color and is smooth.
Spread into the prepared cake tin and bake in the oven for about 45 mins.
Let stand on the counter for 2 minutes before turning onto a wire rack to cool.
Once cold, spread the cake with the icing and sprinkle with the coconut.

Orange icing
Sift the sugar into a small heatproof bowl, stir in the butter and enough juice to make a stiff paste.
Stir over hot water (without letting the bottom of the bowl touch the water) until the icing is spreadable

Keeping time
2 days

Dessert · Do-ahead

Raspberry, sherry and nut trifle

Belinda

A simple, quick and delicious trifle, updated with amaretti biscuits and chopped toasted hazelnuts.

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Serves 6

250g (9oz) bag of amaretti biscuits
Sweet sherry
150g (6oz) punnet raspberries + more for decoration
Icing sugar
500g (18oz) tub of crème anglaise or vanilla custard
284ml (10oz) whipped fresh double cream
Chopped toasted hazelnuts
Fresh mint leaves

Spill a box of amaretti biscuits into the bottom of a large glass bowl.
Sprinkle well with a sweet sherry.
Use a fork to crush 100g (4oz)raspberries with icing sugar to taste, then spoon over the soaked biscuits.
Add a few more whole raspberries.
Spoon over a large tub of crème anglaise or vanilla custard and top with plenty of whipped fresh double cream.
Decorate with whole raspberries, chopped toasted hazelnuts and fresh mint leaves.

Chocolate · Dessert · Do-ahead · Holiday Food

Tiramisu crepe cake

Belinda

Current times need comfort food!
Tiramisu meets crêpe in this decadent, yet surprisingly easy, layer cake.

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For the crêpes (or buy them ready-made!)
12 large free-range eggs
500ml (17 fl oz) whole milk
250m (l8.5 fl oz) single cream
2 tsp vanilla extract
250g (9oz) plain flour
½ tsp fine sea salt
Unsalted butter for frying

For the filling
1kg (2.2lbs) mascarpone
140g (5oz) icing sugar
3 tsp espresso powder dissolved in 75ml hot water, cooled
5 tbsp brandy
200ml (7 fl oz) double cream
Cocoa powder for dusting
20g (1oz) amaretti biscuits, crumbed

You’ll also need (if making the crêpes)…
18cm (7 inch) crêpe pan or shallow frying pan

If you’re making your own crêpes, whizz the crêpe ingredients (except the butter) in a food processor until combined, then put in a jug. Heat a small knob of butter in the pan over a medium-high heat. When lightly bubbling, pour in enough batter to coat the pan, tilt until even, then cook for about 1 minute. The crêpe is ready to flip when bubbles appear on the surface. Flip with a spatula and cook for a further minute. Transfer to a plate and cover with a damp tea towel. Repeat to use up the rest of the batter – it will make about 18 crêpes.

In a large mixing bowl, whisk the mascarpone, icing sugar, coffee and brandy with an electric mixer until lighter and slightly thickened. Add the double cream, then whisk until combined and just holding its shape.

Place a crêpe on a serving board or plate and spread over a little of the cream with a palette knife. Repeat, layering crêpes and cream, until the crêpes have been used up, finishing with the remaining cream. Dust the top generously with cocoa powder and sprinkle with the crumbled amaretti.
delicious.

Tips
If time is short, use 18 shop-bought readymade sweet pancakes, about 18cm in diameter (3 x 375g packs of 6, widely available in supermarket).

Make up to 12 hours in advance without the cocoa powder and amaretti biscuits. Chill in the fridge, then bring back to room temperature before decorating and serving.

Chocolate · Dessert · Do-ahead · Holiday Food

Italian Christmas Pudding Cake

Belinda

The best of all the Italian desserts rolled into a gorgeous, moist and boozy cake.
This recipe is Nigella Lawson’s own but at the same time a conflation of a couple of Italian Christmas must-haves: the glorious, fruit-studded panettone and crema di mascarpone, which is best described as tiramisu without the Savoiardi biscuit layer, and sometimes with pieces of chocolate stirred through the mascarpone mixture.
She has brought in a cassata element, which means she adds, along with the chocolate, some crumbled marrons glaces (though any candied or dried fruits could do) and chopped pistachios.
The pomegranate seeds she tumbles over the top at the end are there for their beauty as well as to add a further seasonal touch.

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Makes: 12-14 slices

1½ pounds Panettone (or pandoro)
⅓ cup tuaca liqueur (or a liqueur of your choice)
2 large eggs (at room temperature)
⅓ cup superfine sugar
2 cups mascarpone cheese (at room temperature)
1 cup heavy cream (at room temperature)
½ cup Marsala
⅓ cup marrons glacés (pieces)
⅔ cup mini chocolate chips (or regular chocolate chips or finely chopped chocolate)
⅔ cup shelled pistachios (chopped)
2 tablespoons pomegranate seeds

Using a serrated knife, cut the panettone roughly into ½ inch slices, then use about a third of these to line the bottom of a 9 inch springform cake tin.
Tear off pieces to fit so that there are no gaps; panettone is fabulously soft and moldable, so this isn’t a hard job.
Drizzle 2 tablespoons of the Tuaca (or other liqueur of choice) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake.

Now get on with the luscious filling.
Whisk – using a freestanding electric mixer for ease – the eggs and sugar until very frothy and increased in volume and lightness.
More slowly, whisk in the mascarpone and heavy cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove a good cupful to a bowl or other container, cover and put in the fridge; this is for the top layer, which is not added until you serve the cake.

Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by ¾ of the chocolate chips and ¾ of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin.

Use another third (approx.) of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another 2 tablespoons of liqueur.
Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of panettone, covering the cream as before, and drizzle over it the last 2 tablespoons of liqueur.

Cover tightly with clingfilm, pressing down on the top a little, and put in the fridge overnight or for up to 2 days.

When you are ready to serve, take the cake out of the fridge, unmold and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Don’t try to lift the cake off the base, as the panettone slices at the bottom are too delectably damp.

Scatter the top – and all around the cake, if wished – with the remaining chocolate chips and chopped pistachios and your pomegranate “jewels”.
These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible.