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Coffee Coconut Blancmange #vegan #eggless #nobake #dessert
Coffee Coconut Blancmange. An agar agar twist to this traditional pudding just because I'm still experimenting with agar agar! It's vegan, it's glutenfree & it's so pretty!
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Pumpkin Coconut Cream Pudding #vegan #glutenfree
Pumpkin Coconut Cream Pudding. Pumpkin and coconut are a great combination and work well in these mildly sweet gentle vegan & glutenfree puddings. I've topped these with unsweetened coconut cream, then walnuts, roasted seeds and dried cranberries to tie in fall flavours.
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Jamun/ Wild Indian Java Plum Mousse … simple summer dessert
When Jamuns {wild Indian Java plums} are in season, a Jamun/ Wild Indian Java Plum Mousse is always on the cards. Jamuns are an acquired taste because of their astringent edge, so the jamun mousse also carries a hint of the edge. If you enjoy jamuns, you will enjoy this.
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Dark Chocolate Halloween Pudding … with meringue ghosts and fondant pumpkins on cookie dirt
And yet another special dessert. This time it's Dark Chocolate Halloween Pudding {Eggless| Refined Sugarfree | Glutenfree}
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Mango Coconut Pudding … a celebration of Alphonsos
Mango Coconut Pudding ...when you can't get enough of the mango season, and you can't stop yourself from bringing together favourite flavours! These were everything they look like and more ... delicious, delicate, flavourful, smooth, satisfying, elegant, sublime. I think it's just one of those puddings that were meant to be.
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Media / Press
I’m always grateful for media coverage, a mention in the press is always motivation for continuing to do what I love to do. It’s a beautiful feeling when you get coverage out of the blue, that shout out and share the best thing ever! Here are a few mentions of Deeba Rajpal / Passionate About Baking that popped up over the years. For each of them, I am truly grateful! Forbes India : Deeba Rajpal’s love for baking and stunning aesthetics are an internet-winning formula The skill of styling and photographing her food is something Rajpal has refined over many years, much as what she bakes has changed over time.…
