Desserts Recipes

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Almond Pudding Recipe Recipe

Almond Pudding Recipe

09.24.10 by Jackie

Almond pudding is not your average dessert. I came up with the recipe in an effort to make good use of the Tamarin speculoos spread I recently received and some left-over almond flour I ground after making frangipane apple tartlets.

To make the dessert, I mixed black sesame powder with almond milk. I used arrowroot starch as a thickener and added speculoos spread and agave nectar as the sweeteners.  Arrowroot is a neutral ingredient and is very easy to digest.

It makes a great dessert, but my husband Lulu also loves it as breakfast (I thin it with more almond milk) or as a late-night snack. As an added bonus, this dessert is eggless, dairy fee and gluten free.


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Michael Mina's Butterscotch Pudding (Vol Au Vent Pastry Recipe) Recipe

I was browsing through Chef Michael Mina's recipes, looking for one to post alongside the interview, and I stopped on butterscotch pudding. My husband Lulu loves anything butterscotch and I thought it would be a nice treat for him. I didn’t want to serve the pudding by itself in a bowl, and after going through several options in my head (I thought of creating chocolate cups or tart shells), I decided to make a quick puff pastry dough and baked it as a "vol au vent".

I filled the puff pastry with Chef Mina’s butterscotch pudding and sprinkled a little powdered sugar over them. To make the flavors more complex, I sautéed a medley of dried fruits and pistachios in butter and added a splash of rose water. If I had time to do butterscotch three ways, a la Chef Mina, I would also have made a stack of mini crêpes layered with butterscotch cream  and a butterscotch crème brulée. You won’t go wrong with any of these dishes.


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Speculoos Spread Cookie Tartlet Recipe Recipe

I recently received a jar of speculoos spread from a company called Tamarin. I first saw these new speculoos "pâte a tartiner" jars during my last trip to Paris. Our family loves Nutella and peanut butter, so I couldn't wait to develop a new dessert around this product. The thick spread is based on speculoos, which are specialty shortcrust cookies that originally were baked traditionally for consumption on St. Nicholas' Eve. They originated from the North of France and Belgium (also known as "speculaas" in Dutch) and often are shaped with an image stamp depicting the story of St. Nicholas. The main spices for the thin, crunchy, slightly brown cookie are cinnamon, cloves, ground ginger, cardamom, nutmeg and white pepper. The cookies are so delicious that they're available year 'round in France.

I made a cookie dough using the same spices as for speculoos cookies but instead of making shortcrust, I used it as a base and created a cookie tartlet. As soon as the shells come out from the oven, I pressed the center of the cookie to create a cavity so I could insert a creamy spread of speculoos inside. The result was fantastic. I’ll play around with the product more and post additional recipes, so stay tuned. Thanks, Tamarin!

Speculoos Spread


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Green Tea Cake Roll Recipe  Recipe

Green Tea Cake Roll Recipe

09.10.10 by Jackie

Cake rolls, as the name implies, are cakes that are spread with jelly or buttercream and then rolled into logs. The French name is roulade. For this recipe, I decided to use matcha green tea because of its very delicate flavor. It also gives the cake (called génoise in French) a beautiful jade green color. I filled and covered the cake with vanilla butter-cream and kept the flavors appropriately Zen in their simplicity.

Matcha green tea is fairly expensive and has a very short shelf life, so once the box is unsealed, consume it fast. Enjoy it as is with hot water or flavor your favorite desserts with the green tea powder. I had a little less than one tablespoon left in the tin. I think I had made pretty good use of it with desserts such as Vietnamese agar agar desserts, tea lattés, crème brulées and ice cream.

Green Tea Cake Recipe with Picture


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Green Tea Ice Cream Recipe Recipe

Green Tea Ice Cream Recipe

09.06.10 by Jackie

As I mentioned at the beginning of the summer, my husband Lulu decided to leave the ice cream maker on the kitchen counter to encourage us to make good use of the machine. School has started and I bet the weather is going to get cooler, so I decided to get one more use out of it before storing it away until next season.

We are huge fans of tea. Whether it's for crème brulées, cookies or making Arnold Palmers, my family just can’t get enough. I've made Earl Grey ice cream this summer and I thought it would be fun to make another ice cream out of matcha green tea.

I love combining matcha with black sesame; I think the flavors go perfectly together. So I decided to serve the scoop of ice cream with warm black sesame sauce. Aunt Danielle just introduced me to an instant black sesame product that tastes really great. I've been making my own black sesame sauce from scratch but this version saves a lot of time. The warm black sesame sauce against the cold ice cream is reminiscent of the same temperature contrast for chocolate lava cake and ice cream, which is very pleasant.


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