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		</div><p>We understand, sometimes you are hit with an overwhelming craving for desserts. So when the sweet tooth comes a-knockin&#8217;, 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.</p>
<blockquote><p>Rice &#038; Pumpkin Pudding</p></blockquote>
<figure id="attachment_112364" aria-describedby="caption-attachment-112364" style="width: 640px" class="wp-caption aligncenter"><a href="http://londonglossy.com/wp-content/uploads/2017/05/IMG_1992.JPG.jpg"><img src="http://londonglossy.com/wp-content/uploads/2017/05/IMG_1992.JPG-1024x1024.jpg" alt="" width="640" height="640" class="size-large wp-image-112364" /></a><figcaption id="caption-attachment-112364" class="wp-caption-text">Rice &#038; Pumpkin Pudding</figcaption></figure>
<p><b>Ingredients:</b></p>
<ol>
<li>1 cup steamed rice</li>
<li>3 cups milk</li>
<li>1 cup red pumpkin (peeled and chopped)</li>
<li>3/4 cup honey</li>
<li>1 teaspoon essence</li>
<li>3/4 tsp cinnamon powder, plus more for garnish</li>
<li>1/4 tsp dry ginger powder</li>
<li>1/4 tsp nutmeg powder</li>
<li>1/4 tsp salt</li>
<li>1/3 cup whipping cream, whipped</li>
</ol>
<p><u><b>Method:</b></u><br />
<b>Step 1:</b> In a large baking bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, rice and salt.<br />
<b>Step 2:</b> Add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven.<br />
<b>Step 3:</b> Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. On 180c.<br />
<b>Step 4:</b> Remove from the oven and stir well to combine all the ingredients. Transfer to a large serving bowl,<br />
<b>Step 5:</b> 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.</p>
<blockquote><p>Gluten Free Candied Orange Mousse</p></blockquote>
<figure id="attachment_112363" aria-describedby="caption-attachment-112363" style="width: 857px" class="wp-caption aligncenter"><a href="http://londonglossy.com/wp-content/uploads/2017/05/IMG_1993.JPG.jpg"><img src="http://londonglossy.com/wp-content/uploads/2017/05/IMG_1993.JPG.jpg" alt="" width="857" height="768" class="size-full wp-image-112363" /></a><figcaption id="caption-attachment-112363" class="wp-caption-text">Gluten Free Candied Orange Mousse</figcaption></figure>
<p><u><b>Recipe:</b></u></p>
<ol>
<li>Gluten free sponge</li>
<li>Egg yolk 420g</li>
<li>Marzipan 420g</li>
<li>Egg white 690g</li>
<li>Caster sugar 690g</li>
<li>Cocoa powder 200g</li>
<li>Milk</li>
<p><b>Orange chocolate mousse:</b></p>
<ol>
<li>Dark chocolate 800g</li>
<li>Cocoa powder 300g</li>
<li>Butter 800g</li>
<li>Egg white 1200g</li>
<li>Caster sugar 400g</li>
<li>Candied orange 300g</li>
<li>Gelatine 20g</li>
</ol>
<p><b>Method:</b></p>
<ol>
<li>Melt the chocolate and orange in a bowl. Melt over simmering water. Set aside to cool for 15 minutes.</li>
<li>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.</li>
<li>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.</li>
<li>Decorate with candied orange and serve soon as out. â¨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.</li>
<li>Bake in moderate slow for an hour or until dry.</li>
<li>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.</li>
</ol>
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