Recipes | Eggless Desserts | Food Styling | Food Photography | In Season
Category: PUDDINGS, MOUSSE
If you need dessert in a hurry, don’t want to turn the oven on or need a simple make ahead option for 2 or a large crowd, puddings fit the bill. They are quick and can be set in individual dessert bowls/glasses/cups to look pretty. Save more time and set the pudding in a large bowl!
Biscoff Banoffee Box, love at first bite. It’s such fun when a handful of ingredients come together so deliciously. We love a good banoffee at home, and this Lotus Biscoff twist to the banoffee was everything good. Also very easy to make as well. And oh my, the flavours!
Addictive good and a little guilt free perhaps with a banana within, this is one dessert you need to try soon. If you don’t have a dessert box, you can layer it in trifle bowls, stem glasses or even shallow serving dish. It is so good!!!
This is love at first bite. It's such fun when a handful of ingredients come together so deliciously. We love a good banoffee at home, and this Biscoff twist to the banoffee was everything good. It's really easy to make as well.
Ingredients
Biscuit base
40gBiscoff biscuits
10gclarified butter/ ghee
Cream layer
150gcream25% fat, chilled
1-2tbspicing sugar
1/4tspvanilla extract
150gmascarpone creamchilled
Biscoff Spread layer
80gBiscoff Spread melted
Miscellaneous
3Biscoff biscuit crumbs
1/2banana sliced
Garnish
Biscoff Spread & biscuit crumbs to finish
Instructions
Biscuit base
In a hand blender, finely grind the biscuits, then stir in the clarified butter/ghee. Turn into the prepared box and gently press into place. Don’t pack the crumbs in too tightly.
Cream layer
Place the chilled cream, icing sugar and vanilla extract in a large bowl and whip at high speed to medium soft peaks.
Add the chilled mascarpone and whip until just smooth. Don’t overwhip else you’ll loosen the cream too much.
Assemble
Pipe half the cream over the biscuit base and level off.
Pour over melted Biscoff spread and place in the freezer for 10 minutes for the Biscoff spread to firm up.
Top the spread with banana slices.
Scatter biscuit crumbs to cover the banana slices, then finally pipe over the remaining cream.
To finish, drizzle some melted Biscoff spread over the top, edge the box with Biscoff crumbs, and top with a biscuit if you like.
Eggless Cakes & more! I went eggless in my baking a couple of years ago, something I honestly never thought would work, something I didn’t think I could successfully pull off. But as they say, never say never, my desserts are totally egg free, look quite pretty {IMHO} and are vegetarian as well {read no gelatine, only plant based setting agents}. A journey I have enjoyed immensely, a challenge of sorts, it was conversations on Instagram that largely drove the change, something I am profoundly grateful for.
Why eggless you might ask? I never did enjoy the egginess that egg based desserts had and though I made them often, I didn’t enjoy some of them. While most like special layered cakes were enjoyable indeed, my palette always picked up the aftertaste of eggs, something I just couldn’t tolerate. Yet that was just me! As the pandemic took over the world, requests for eggless recipes grew and that was a definite sign for me.
There was no looking back and I’ve come a long way. From eggless cakes, eggless layer cakes, eggless baked cheesecakes and loads in between, I have come to look at baking with new eyes. Not that there is anything wrong with baking with eggs; this is just a personal choice. You can find loads of delicious recipes using eggs on the blog and I do hope you’ll find something you like.
Best Ever Eggless Baked Chocolate Cheesecake
Best Ever Eggless Baked Chocolate Cheesecake … Deep, divine, satisfying and smooth, the clarified butter giving caramel tones to the biscuit crumb makes it even better! It's simple to bring together and most satisfying to dig into. Makes 1 8" heart shaped or round cheesecake.
Fudgy, eggless, whole grain, one bowl, hand mixed and quite special, you are going to absolutely love these gluten free, millet brownies that come together in minutes.
When chocolate, coffee and vanilla come together to create a dreamy ombre cake, it can only be good. Here's an eggless Chocolate Coffee & Vanilla Ombre Cake that is as simple as it is delicious!
This cake tastes beautiful, and offers an inviting citrus overload. The eggless sponge is flavoured with orange zest and is light and delightful. The cavity has layers of chocolate and vanilla cream, finished off with an interesting marmalade jelly and fresh orange wedges. All in all a delightful take on yet another variation of my cavity cake.
The mango season is incomplete without a mango tres leches and this egg free version is sooooo good!! You could make this with berries as well, or late summer stone fruit.
… the name says it all! An addictive, delicious, no bake, eggless tart with a filling of the much loved Nama Chocolate. Each bite is indulgent, a celebration in a tart if you like, a gentle tease on the palette that is so sublime that it's addictive. Don't say I didn't warn you!
Another delicious version of the cavity cake, three layers fill the cavity – dark chocolate, vanilla bean white chocolate and strawberry jelly from scratch. I always have frozen berries in my freezer but you could use fresh ones too. The recipe is a simple one bowl eggless sponge, and the way to make the cavity is as simple as it looks.
You can find more EGGLESS recipes here! Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
There are days and there are days, and then there’s a special day for CHOCOLATE! We never had days so deliciously marked when we were young, though chocolate was an inherent part of holidays, festivities, birthdays, actually most celebrations. That charm of chocolate was second to none. It made everyone happy!
From the almost emaciated looking Cadbury bars and 5 Star bars we bought locally in India in the 1970’s to the grand kilo slabs of Cadbury Dairy Milk and Maltesers from the UK, Hersheys bars from the States and then the triangular Swiss Toblerone, there was always much to look forward to when visitors from overseas arrived. I can never forget the Cadbury’svintage red netted chocolate filled Christmas stockings that my aunt would religiously bring for us from the UK, the gold foil covered chocolate coins she would slip in secretly! That was what chocolate dreams were made of!
True to the words by Mariska Hargitay – “Chocolate is the first luxury. It has so many things wrapped up in it: deliciousness in the moment, childhood memories, and that grin-inducing feeling of getting a reward for being good.”
As I began blogging, chocolate was an integral part of my pantry. Chocolate paired with everything! No trip the the US was complete without big bags of Ghirardelli or Nestle Toll Housechocolate chips and tins of cocoa powder. My first stop was always the chocolate aisle in grocery stores, filling the cart like chocolate was going to get extinct. That glee when we flew back home and reached out for the loot! Chocolate always brought joy!
And then when Penguin Random House India invited me to write a cookbook, how could it be anything else. It was always going to be CHOCOLATE! I loved everything about bringing it to life – writing the recipes, the thoughts that inspired each, styling the frames, then shooting them! It was a wholly consuming affair but so worth it at the end of the day. My daughter designed the entire layout of my cookbook and I loved how good it looked in print. The cherry on the cake, a foreword by Marryam Reshii, an absolute honour for me!
The idea of achocolate book is credited to my sweet friend Bina who blogs at A Bit Wholesomely, one she pitched while we were driving around Hyderabad several years ago. I am grateful to Penguin Random House India for believing I could do it, for my family and friends who rallied around me. You can buy a copy here on Amazon. It’s available worldwide now on Amazon and in bookstores too.
These are all memories of a lifetime and when I think of chocolate, I have so many around it, and I bet you do too. I love working with chocolate, I love creating desserts with chocolate, I love styling around chocolate and nothing can stop me shooting it!
PANNA COTTA
So Happy World Chocolate Day to you. Have a delicious one. I leave you with a round up of a few chocolate recipes and you can find a load more HERE! I hope this inspires you to head to the kitchen and stir up some deliciousness!
Eggless Blue Matcha Chocolate Cavity Cake
I’ve always loved blue as a colour and it’s endlessly fascinating to see the shades of blue that the butterfly pea flower reflects in the blue matcha tea. It seemed right to try a cavity cake with a blue matcha filling, and oh my, we couldn’t stop eating it. There’s something so calming and ethereal about blue in patisserie, and this cavity cake for 2 seems a perfect place for it.
When chocolate, coffee and vanilla come together to create a dreamy ombre cake, it can only be good. Here's an eggless Chocolate Coffee & Vanilla Ombre Cake that is as simple as it is delicious!
Simple to make, eggless, deeply chocolaty with the comforting bite of a cookie in a tart! When you get so much goodness in a tart so easily, there's not much more you need.Makes one 8" cookie tart
Petite Eggless Triple Chocolate Orange Cakes … every bit as delicious as they sound. Deep, moist, chocolaty and quite pretty, these turned out to be such fun to bring together,
Fudgy, eggless, whole grain, one bowl, hand mixed and quite special, you are going to absolutely love these gluten free, millet brownies that come together in minutes.
Ombre Coffee Chocolate Panna Cotta…with a deep coffee sauce
Ombre Coffee Chocolate Panna Cotta brings together two things I love the most – panna cotta and desserts in ombre. Loved the way it slid out, one shade slowly following another, the perfect jiggle, charming hues. Made a quick coffee sauce too though the panna cotta is really good on it's own as well. Creamy, deep flavours, satisfying.
Delicious, divine, sinful and silky, if you love a good panna cotta and chocolate is your flavour, then dive right in! This might just be the dessert you are looking for!
Crisp, deeply chocolate, buttery, wholegrain, eggless, Wholegrain Chocolate Buckwheat Sablés are the yummiest cookies ever! Adapted from The Boy Who Bakes.
Eggless Baked Lime Curd White Chocolate Pudding … Light, dreamy, mousse like and bowl scraping good, here’s a baked eggless pudding that’ll have you hooked. With Spring here in the subcontinent, nice and light desserts works really well and the lime really shines here.
The pudding is inspired by an earlier baked egglesschocolate pudding, the recipe shared to Instagram reels a while ago. It’s also inspired by my eggless lime curd trifles I shared. The recipe is as simple as the video suggests and is much too delicious not to be shared. All you need to do is whip up a batch of eggless lime curd {recipe below} and you’re good to go. And if you already have lime curd on hand, then wait no longer! You are going to love this.
Do tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!
Wholegrain Brownie Fudge Pudding Cake… Deep, luxurious and served hot from the oven. This is a great winter warmer, even better that it’s a no brainer two bowl mix dessert. This brownie cake is absolutely delicious for something wholegrain made with minimal effort.
Different things bring comfort to different folk. I have too many things that give me comfort, that make me happy, that I fill my days with. Flowers, props, styling, shooting spices, still life photography, or browsing Pinterest endlessly…
And then chocolate of course, comfort at another level! Add to it walnuts, a scoop of vanilla, a drizzle of salted caramel and it’s pure joy! This brownie cake ticks all the boxes.
I always have a jar of salted caramel in the fridge and it’s for puddings or cakes or pudding cakes like this that it comes handy! Just a small drizzle of salted caramel can elevate the simplest of desserts to something really special. I have a standard recipe that I use, one you can find here.
Don’t forget to tag me on Instagram @passionateaboutbaking if you make this fudgy brownie pudding cake, or any other recipe from the blog. I’d love to see it!
Deep, luxurious and served hot from the oven, this is a great winter warmer, even better that it's a no brainer two bowl mix dessert. It's delicious for something wholegrain with minimal effort.
Deep Chocolate Pudding with Balsamic Berries … minimum fuss with maximum taste. A make ahead pudding that’s equally delightful when served warm too!
We all need that one quick recipe that comes together simply with staple pantry ingredients. This is that recipe and it always works. Chocolate and berries are beautiful together, but this basic pudding is a canvas for any flavour. Take a look at how smooth it is!
The pudding is quite delightful warm too, so it’s a win win! It’s also that time of the year, February, the month of love, where strawberries and red scream loud. For me, berries are the best way to perk up dessert, breakfast too.
Don’t forget to tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!
That one quick dessert that comes together simply with staple pantry ingredients, this is that recipe. Chocolate and berries are beautiful together, but this basic pudding is a canvas for any flavour. Think salted caramel and praline, think a whipped coffee mascarpone, some Kahlua sneaked in perhaps, a garam masala infused pudding with a whipped orange frosting. The pudding is quite delightful warm too.
100g72% bittersweet chocolatechopped, room temperature
Balsamic berries
200gstrawberriesdiced
200gblueberries
2tbspbrown sugar
2tbspwater
1tbspbalsamic vinegar
Whipped almond cream
150gcream {Amul/20% fat}chilled
2tbspicing sugar
Few drops almond essence {or vanilla extract/orange zest/lime zest}
Instructions
Pudding
With a balloon whisk, mix together all the ingredients except the chocolate in a heavy bottom saucepan.
Place over low heat and bring to a simmering boil. STIR CONSTANTLY using an offset spatula for 5-7 minutes until it begins to thicken slightly like a flowing custard.
Take off heat. Add the chocolate and stir until the chocolate melts.
Strain and cool to room temperature, whisking now and then to keep a skin from setting on top. Alternatively, cool over an ice bath.
Once cool, pour into dessert bowls/stem glasses. Chill for 30 minutes until set, then top with balsamic berries and whipped almond cream.
Top with fresh berries.
Balsamic berries
Place all ingredients in a saucepan and simmer until syruppy and shiny. Remove to a glass bowl and cool completely. It will thicken a little as it cools.
Whipped almond cream
Whip together at high speed until light and mousse like.
Notes
Note: Reduce the jaggery if using sweeter chocolate. Perhaps stir in the sweetener in the end as required.
