I absolutely love cheesecake – it’s one my favourite sweet treats. I definitely favour the chilled variety over baked and I like my topping to be creamy and luscious with the distinct flavour from cream cheese still shining through whatever other flavourings are added. For me the perfect base is one that’s crisp and firm rather than crumbly and dry. One of my favourite flavour combinations is juicy ripe raspberries with smooth sweet white chocolate and they make such a fabulous cheesecake together. This recipe is really simple and looks so pretty that it makes a perfect summery dessert if you are planning a get-together. A little goes a long way with this and you could easily serve 8-10. Add to that the fact that you can make it the evening before and leave to chill overnight in the fridge and it is definitely a winner in my book.
I have mentioned on this blog before that one of our favourite desserts is Crème Brûlée and when I saw Avonmore’s competition over on the Irish Food Bloggers website seeking recipes for 12 Days of Christmas I immediately thought a Christmas Crème Brûlée would be perfect. It’s very easy to make and needs just a few ingredients and if you haven’t made your own then simply buy a jar of good quality mincemeat. The most important thing to remember about making Crème Brûlée is to bake at a low temperature and check 5 minutes before time just in case – that way you are sure to end up with fabulously silky, creamy and perfectly set custard. The wonderful thing about this dessert is the custards can be made a day or two in advance and kept in the fridge until an hour before serving, all you have to do then is sprinkle with sugar and caramelise the tops. [Read more…]
Last Friday was the February Irish Foodies cookalong and of course the theme this month had to be Food for Romance/Loved Ones. This was a perfect excuse to make what is fast becoming one of our favourite desserts in this house – a very tasty little tart that I first saw on Gordon Ramsay’s F Word. I tweaked it just slightly by adding a smear of salted caramel between the pastry and apples which produces a tart that is crispy and flaky and deliciously chewy all at once. Like a lot of things I like to cook it is amazingly quick and very simple but yet looks like you have made a real effort, so it is perfect whether you are planning a cosy little dinner à deux or a get-together with loved ones. If you are cooking for more than two then you can of course make smaller tarts and get three from each roll of pastry and once they are brushed with melted butter they will keep for an hour or so until ready for cooking ♥ [Read more…]
Crème Brûlée is one of our favourite desserts in this house. My husband loves Rum & Raisin, my son prefers his plain and I like mine with rhubarb (as you can see from the pictures below!). With this in mind I tend to keep a small jar of sultanas soaking in dark rum and when I find beautiful pink rhubarb I poach it or bake it and then freeze in batches that are very easy to defrost at short notice. I definitely recommend purchasing a cooks blow torch – I think I purchased mine for around €20 in Superquinn. If you do not have one then get your grill as hot as you can and place the ramekins under to carmelise the caster sugar. [Read more…]