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Category Archives: * Dessert


Category: Thai Dessert
Preparation Time: 25 min
Cooking time: 35 min
Yield: 6
Difficulty: 1

Thai Coconut Mango Ice Cream Sorbet
• 3 cups of coconut milk
• 2 Mangos peeled and diced
• 1 cinnamon stick
• 1 vanilla pod, peeled
• 1/16 nutmeg
• ½ cup of sugar
• ¾ cup of water

1. In a pot, combine the sugar and the water, and bring to a boil. Stir the solution until the sugar has dissolved and then turn off the heat.
2. Incorporate the dry ingredients and let the sugar water cool, and when at room temperature, mix about ¾ of the syrup with the coconut milk.
3. Blend the coconut syrup with the mango and process the mixture in your ice cream maker overnight.

Coconut Sticky rice Pudding
• 1/2 cup basmati rice (Jasmine rice)
• 1 (14 oz) can coconut milk
• 1/2 cup sugar
• 2 mangos, sliced

1. Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.

1. In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
2. Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.

1. Arrange the cooked coconut rice in a bowl or plate with the mango slices with the sauce.
2. Prepare the sorbets forms with 2 tablespoons and serve on the side.


Category: Detox Dessert
Preparation time: 20 minutes
Setting time: 25 minutes
Yield: 4
Difficulty: 3

• ¼ ounce Agar agar
• 2/3 cup Sugar
• 2 cup Warm water
• ¼ cup Sweet Bean Paste
• ½ cup Condensed Milk
• 1 tablespoon orange zest
• 4 cup Water
• ½ cup Kirshwasser (Cherry Water Liquor)
• 2 cups candied kumquat
• 2 cups candied kumquat paste

Upper layer:
• Candied Kumquats, Agar agar, sugar, water, kirsch

Under layer:
• Candied kumquat paste, sweet white bean paste, agar agar, sugar, water

Upper Layer
1. Soak agar agar stick in a medium Bowl with 2 cup warm water for 30 minutes.
2. Transfer agar agar and water to a lg. saucepan.
3. Add 4 c. water. Bring to a boil over med. Heat and cook until agar agar is completely dissolved.
4. Add the kirsh and drain the Candied Kumquats and add to the agar agar mixture.

Under Layer
1. Remove saucepan from heat and add sugar, condensed milk and candied Kumquat paste.
2. Stir until sugar is totally dissolved and add the orange zest.
3. Pour into a 16×8 long cup. Let stand until cool.

1. Refrigerate until pudding is firm, about 25 min. Serve chilled


Cuisine: Italian
Category: Primo Dessert
Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 4
Difficulty: 2
Cost: $ 18.00

Kitchen Special Tools:
• 1 Large Mixing bowl
• 1 whisker
• 1 Blender for Cream
• 1 heavy bottom pan
• Paper towels

• 3 ½ cups heavy cream
• ¾ cup plus 1 tablespoon sugar
• 8 egg yolks
• 3 ounces fine quality bittersweet chocolate, chopped
• 1 Pinch of salt
• ½ cup cornstarch, mixed with 1/2 cup cold water
• Butter, for greasing dish

• 1 ½ cups dry bread crumbs
• ½ cup hazelnuts
• 1 cup all-purpose flour
• 2 large eggs, beaten

• ¼ cup sugar
• 2 tablespoons butter
• 2 bananas, cut crosswise into 1/4 inch slices
• 2 cups Canola oil

For custard:
1. In a heavy-bottomed pot combine the cream and sugar. Bring to a simmer over medium heat.
2. Place yolks in a large mixing bowl.
3. Whisk vigorously, slowly pouring in about ½ cup of the hot cream mixture.
4. Turn off heat. Continue to whisk in remaining cream mixture, chopped chocolate, and salt.
5. Let cool until no longer steaming, then mix in a blender until smooth.
6. Strain back into pot and return to medium heat.
7. Add cornstarch mixture, and stir until mixture is thickened enough to coat a spoon.
8. Pour into a buttered (9-x-12-inch) dish.
9. Cool to room temperature, then cover with plastic wrap and freeze until very firm, overnight.

1. Combine breadcrumbs and hazelnuts in food processor. Process until finely ground.
2. Transfer to a wide shallow bowl. Cut custard into 2-inch by 3-inch pieces, then dredge in flour, coat with beaten eggs, and roll in breadcrumb mixture.
3. Return to freezer while you complete next step.

Caramelized bananas:
1. In a heavy-bottomed pot over medium-high heat, cook sugar for a few minutes, until amber color.
2. Add butter and bananas. Stir to coat, and cook for 1 minute.
3. Remove from heat and allow cooling.

Deep Frying:
1. Fill a large, heavy pot with about 2 inches of oil.
2. Bring to 350°F. and test by tossing in a few breadcrumbs, which should brown immediately.
3. Working in batches, fry pieces of crema fritta until crust is golden brown, 2 minutes.
4. Drain on paper towels.

1. Make a Napoleon with caramelized bananas, sour cream and vanilla ice cream.


Cuisine: Peruvian
Category: Dessert
Preparation time: 20 minutes
Cooking time: 20 minutes
Yield: 4
Difficulty: 2
Cost: $ 9.99

Special Tools:
• 2 cooking pans (Bain Marie)
• 1 pan for caramel
• 1 Whisker for meringue

• 1 can evaporated milk
• 1 can of condensed milk
• Egg yolks
• 3 egg whites
• 1 tsp. vanilla
• 1 cup sugar
• ½ cup port wine
• Ground cinnamon

Double Boiler:
1. In a saucepan add 1 cup of water and make a Bain Marie with another one then boil condensed and evaporated milk until a thick cream.
2. Remove from heat and add egg yolks and vanilla. Cool and pour into a bowl.

1. In a saucepan, add the sugar and port wine enough to cover it then boil until it has a thick texture.

1. In a separate bowl, beat egg whites for a meringue and add the syrup, stirring constantly until the syrup is cool.
2. 7. Cover cream mixture with the meringue and sprinkle with cinnamon.

1. Serve with ice cream and fruit salad.


Cuisine: Italian
Category: Dessert
Preparation time: 20 minutes
Baking time: 90 minutes
Yield: 6
Difficulty: 2
Cost: $ 14.75

Kitchen Special Tools:
• 6 (8oz.) individual Ramekins
• 1 zester
• 1 whisker
• 1 set Measure spoons

Ricotta Cheesecake
• 2 pounds ricotta cheese (32 oz.)
• ¾ cup white sugar
• 1/3 cup all-purpose flour
• 6 eggs
• ¼ teaspoon cinnamon
• 2 teaspoons orange zest
• ¼ cup golden raisins
• 2 teaspoons vanilla
• 1/8 teaspoon salt

1. Preheat oven to 300ºF.
2. Butter and flour the ramekins and tap out excess flour.
3. Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula.
4. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time.
5. Blend in vanilla, cinnamon, orange zest, raisins and salt. Pour batter into the ramekin individually.
6. Bake in the center of the oven for about 75 – 90 minutes, until a light golden color.

1. Make sure the center is firm, and the point of a sharp knife inserted in the center comes out clean. Rest and Cool on a wire rack. It will sink slightly as it cools.
2. Cover, and chill till serving time.

Zabaglione Ice Cream
• 1 cup whole milk
• ⅔ cup sugar
• 1 pinch of salt
• 1 lemon, preferably unsprayed
• 1½ cups heavy cream
• 6 large egg yolks
• ½ cup dry Marsala wine

1. Warm the milk, sugar, and salt in a medium saucepan. Zest half of the lemon directly into the warm milk. Pour the cream into a large bowl and set a mesh strainer on top.
2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm lemon-infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
4. Pour the custard through the strainer and stir it into the cream. Add the Marsala and stir until cool over an ice bath.
5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice-cream maker according to the manufacturer’s instructions.

1. Pair this gelato with a berry coulis, or spoon lots of sugared strawberries into a wine goblet and top with a scoop of the ice cream

1. Sprinkle with confectioners’ sugar, berries and top with ice cream sorbet.