All posts tagged: dessert

Delicious Frosting! (Dairy-Egg-Nut and Gluten Free)

Published by

Promises are meant to be kept… In my last post https://thegingerspoon.com/2017/10/31/very-moist-chocolate-cake-dairy-egg-nut-and-gluten-free/ I wrote that I am not a great fan of frostings for baked goods but I have to admit that they are fun to make and definitely add style to any cake! After trying many recipes ‘free from’ I have settled on a chocolate frosting and a vanilla frosting. Both of them are very sweet but taste really good. Use these frostings to fill and decorate cakes, cupcakes or any baked goods. They won’t let you down! Portions: one 20 cm cake   Prep Time: 15 minutes Chocolate Frosting Ingredients 1/2 cup of non-dairy spread (neutral flavour, not coconut) 4 cups of icing sugar 1 cup of good sugar-free cocoa powder 2 teaspoons of vanilla extract **1/2 cup of oat milk (or any other non dairy milk, not coconut) **The quantity of milk depends on the consistency you are looking for. Vanilla Frosting Ingredients 1/2 cup of non-dairy spread (neutral flavour, not coconut) 4 cups of icing sugar 3 teaspoons of vanilla extract (I …

The Best Vanilla Panna Cotta

Published by

Very simple to make, all you need is five ingredients to enjoy a fresh and delicious Panna Cotta. Originally from Italy this dessert is made of full fat milk, vanilla, cream, sugar and gelatine. The only tricky part is to use the right amount of gelatine to get a creamy and wobbly Panna Cotta. Below you’ll find the only recipe you’ll ever need for a basic Panna Cotta. Buon Appetito! Prep Time: 15 minutes (plus overnight fridge)   Portions: 4 Ingredients 75ml full-fat milk 425ml double cream 50g sugar 1 vanilla pod 2 fine leaves of gelatine (1.7 grams per leaf aprox) Equipment 1 saucepan 1 spatula 1 heatproof jug 1 cutting board 1 sharp knife 1 bowl with cold water (for the gelatine) 1 whisk or fork (for the gelatine) 4 ramekins (or custard molds) Instructions Pour the milk, the cream and the sugar into a saucepan. Stir. 2. Remove the seeds from the vanilla pod. Add the seeds and the emptied-out pod to the saucepan. 3. Put the saucepan on the stove over …

8 Reasons Why Your Meringue Fails

Published by

Meringue is a great complement to many desserts; because of its beauty it stands out on any sweets table. It is also 100% fat free and protein rich. However it contains high levels of sugar which is essential to give the meringue stability. This means that it is hard to replace sugar with other sweeteners. Meringues are made of only two ingredients, but the chemistry involved in the preparation process makes it a challenging one. How to make a bullet proof meringue? Well, below you will find a few tips so that you will never again lose a single egg white! The bowl, mixer and anything that touches the egg whites must be 100% free of fat. (Avoid plastic bowls because their porous material may contain traces of fat) Egg whites must be 100% free of yolk Egg whites must be at room temperature Try to avoid humid or rainy days when preparing meringue To bake meringue, the oven must be preheated at a low temperature (100 celsius or less) Avoid a cold kitchen (a …