If you're a fan of key lime pie, then you're going to love this Key Lime Pie mousse. Besides being smooth and creamy, it's the perfect blend of sweet and tart deliciousness. Even better, this has to be one of the easiest desserts I've ever made!
500ml tub ready-made chilled custard - look for one with real vanilla seeds 100g plain chocolate, broken into pieces 400g chocolate brownies 2 x 390g jars cherries in kirsch or similar 300g tub double cream 200ml tub crème fraîche 25g icing sugar grated chocolate, to decorate, and fresh cherries (optional) Want to see what this recipe costs at different supermarkets?
It's Popsicle Week, wherein I admit that I had something of a popsicle incident this summer, wherein incident = gotta a little carried away, made too many and now can't let summer end without sharing the queue with you. This is Popsicle 2 of 3.]
Mary Berry lets us into her secrets for a classic lemon tart. It can be made up to two days in advance, but don't decorate it until just before...
Find the recipe for Three-Ingredient Japanese Cheesecake and other cream cheese recipes at Epicurious.com
Mixing gently to avoid bruising, combine the mango, strawberries, sugar, lemon juice, cinnamon, nutmeg, ginger, tapioca and a pinch of salt together in a large bowl. Spoon the filling into a 9-inch deep-dish pie pan. To make the crumb topping, stir together the flour, oats, dark brown sugar, cinnamon and salt in a medium bowl.
So which one is better? It's a showdown between tarts and things are about to get ugly (or really really delicious). A tarte tatin consists of caramelized apples cut into larger chunks on top of a flaky crust. It's made in a pan and it's the rustic (and better tasting in my opinion) cousin of...
Cook's Note: The Greek yogurt provides an especially creamy texture, but if you like, you can swap in low-fat yogurt to further reduce your calories and fat. In a food processor with the knife blade attached, pulse 1 cup frozen strawberries until finely chopped. Transfer the chopped berries to a large metal bowl.
The éclairs will begin to get soggy as soon as they are filled, so be sure to wait until just before you're ready to make the chocolate fondant to add the pastry cream. Preheat oven to 425˚. Line a rimmed baking sheet with parchment paper. Fit a large pastry bag with a plain ½" tip.
"Trees that are slow to grow bear the best fruit." Molière November has been quite a moody month so far, with torrential rain and strong winds. There's a certain melancholy saying goodbye to the last melons, berries and roses. There's even a hint of frost in the morning, a gentle reminder that cold winter days are ahead.