We understand, sometimes you are hit with an overwhelming craving for desserts. So when the sweet tooth comes a-knockin’, dish up one these luscious desserts that strikes your fancy. Also don’t we all enjoy a session of irresistible dessert as the perfect end to a summer meal among friends? Serve up a platter of these Instagram-worthy beauties and satisfy your taste buds. We have got a selection of delicious dessert recipes which are sure to please.
Rice & Pumpkin Pudding
- 1 cup steamed rice
- 3 cups milk
- 1 cup red pumpkin (peeled and chopped)
- 3/4 cup honey
- 1 teaspoon essence
- 3/4 tsp cinnamon powder, plus more for garnish
- 1/4 tsp dry ginger powder
- 1/4 tsp nutmeg powder
- 1/4 tsp salt
- 1/3 cup whipping cream, whipped
Step 1: In a large baking bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, rice and salt.
Step 2: Add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven.
Step 3: Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. On 180c.
Step 4: Remove from the oven and stir well to combine all the ingredients. Transfer to a large serving bowl,
Step 5: Then cover and chill in the refrigerator for at least 8 hours or overnight. Serve with a dash of whipped cream and a sprinkling of cinnamon.
Gluten Free Candied Orange Mousse
- Gluten free sponge
- Egg yolk 420g
- Marzipan 420g
- Egg white 690g
- Caster sugar 690g
- Cocoa powder 200g
- Dark chocolate 800g
- Cocoa powder 300g
- Butter 800g
- Egg white 1200g
- Caster sugar 400g
- Candied orange 300g
- Gelatine 20g
- Melt the chocolate and orange in a bowl. Melt over simmering water. Set aside to cool for 15 minutes.
- Remove and discard orange rind. Whip the cream. Beat the egg whites in a clean bowl until stiff peaks form. Gradually add the sugar beating well between each addition. Whisk the egg yolks into the chocolate, then fold in the cream.
- Stir one third of the whites into the chocolate to loosen and then fold in the remaining whites. Spoon into the serving platter and chill until lightly set.
- Decorate with candied orange and serve soon as out. For Candied orange, blot the orange slices with paper towel to remove excess juice. Place onto a cooling rack, over an oven tray then sprinkle with sugar.
- Bake in moderate slow for an hour or until dry.
- Dip slices of the orange into melted chocolate, allow the excess to run off. Place on a paper lining tray and allow to set at room temperature. Store in air tight container.
Orange chocolate mousse: