I'm a sucker for desserts. But you already knew that. And while I blog aplenty about chocolate, my favourite desserts are the not-so-chocolate ones. But you see, we aim to please, and that's why most of the time I'm making things that I know others love eating.
But this post, this post is about the recipes that made me drool. Some made it to the blog, some didn't. Not because I didn't want to talk about them, but because they were walloped down so quickly that I could barely take a picture.
Over the years I've collected a whole bunch of recipes that I have either cut out or bookmarked and then slowly made my way through them, depending on the season and how badly I've craved them. But whenever I've thumbed through them, I've known one thing - they've made me drool. Oh how they've made me drool.
For starters I love love love this Banana Nutella Ice cream that I'd been eyeing ever since I spotted it on Pinterest. But it took me almost a year to get around making it. Can I please tell you this takes exactly two ingredients? And it's the most creamy ice cream I've ever eaten.
And then there was my obsession with strawberries. Fresh strawberries, I mean. I got pretty crazy I think over the last few years and have often turned to well-thumbed cookbooks and made a lot of delicious desserts with it. Strawberry frozen yogurt, cheesecakes, granitas and puddings but it was my favourite was this Hot Strawberry Souffle which was just as light as air.
I also have a deep love for wobbly desserts - creme brulee tops the list ofcourse (If you give me a vanilla-kissed or an orange-scented brulee, I'm your friend for life) followed closely by pudding and then panna cottas. I make a lot of those, because I really really find them easy to make and they are totally delicious.
I love how versatile the panna cotta is, it can take on so many different flavours and each time, the end result can be supremely stunning. But I have to say that the Nolen Gur and Coconut Panna Cotta was absolutely stellar. Mixing in flavours of the west with something Indian just made this even more fantastic. As was this Thai-inspired Mango Coconut Panna Cotta which I'd flavoured with a bit of basil and a bit of lime
To be a dessert is all about the taste. It can be inspired. It can be traditional. But more than anything it has to sound right. Which is why the Tres Leches Cake (pronounced Trace Lay Chays) has been on my to-do (for the blog) list forever.
A traditional Mexican cake that gets its name from the three different kinds of milk - condensed, evaporated and cream (I've used condensed milk, coconut milk and skimmed milk in mine, you can mix and match through as well ) that a simple airy sponge is soaked in, this cake is the most moist cake you'd have ever eaten. It is sweet, almost pudding like, but it tastes like a piece of heaven. Served with a dollop of whipped cream and fruit or no fruit, this is a cake that's made for people like you and me who love their desserts.
To be honest, it barely takes any time to put together because it bakes up beautifully even when you're not looking. The only effort is whisking the egg whites, which if you have a hand mixer, should take you no more than 5 to 6 minutes.
Ofcourse then there's the wait. The wait for all the delicious milk to soak into the sponge. You could eat it after twenty minutes of soaking, but a good four to six hours, just elevates the flavours completely. I love topping the tres leches with some fruit to cut the sweetness, but you can just slather some whipped cream and just fork through. And I guarantee you, it'll be drool-worthy.
Mango Tres Leches Cake
Adapted from The Pioneer Woman Cooks
For the cake
1/2 cup flour
3/4 tsp baking powder
1/8 tsp salt
2 egg yolks
3 egg whites
1/2 cup sugar (divided)
1/2 tsp vanilla
1/4 cup milk
For the soaking liquid
200 ml condensed milk
200 ml coconut milk
100 ml milk
For the topping
100 ml whipping cream
3 tblsp icing sugar
1/4 tsp vanilla
2 whole mangoes
1. Preheat the oven to 190 degree centigrade. Line a 6 or 7 inch baking tin with parchment paper and grease on top. Set aside.
2. Combine the flour, baking powder, and salt in a bowl and set aside.
3. Take the yolks and add half the sugar to it (that is 1/4 cup) whisk until it is pale yellow. Stir in the milk and the vanilla. Add the flour mix to it and stir until just combined. Set aside.
4. Start whisking the gg whites on high speed until soft peaks form. Pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
5. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
6. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
7. Meanwhile Combine condensed milk, coconut milk, and regular cream in a small pitcher. It'll seem like a lot but just wait and see how the cake laps it all up.
8. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. Refrigerate.
8. To ice the cake, whip cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. Decorate cake with slice mangoes and serve cold.