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Strawberries in a Trifle … Quite Literally So!!
“That most wonderful object of domestic art called trifle…with its charming confusion of cream and cake and almonds and jam and jelly and wine and cinnamon and froth.” Oliver Wendell Holmes Dressed up with grated chocolate, melted chocolate, sliced strawberries & fresh mint leaves! I made these in dessert cups with the leftover sponge that I had frozen. Simple & effective, a rocking good dessert in one of our favourite combinations this season…‘Chocolate & Strawberry’!! Ready in minutes, with nothing very involved, this is indeed a whimsical way of using left-overs!! A hearty trifle for Valentines… The word “trifle” comes from the old French term “trufle,” and literally means something…
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PANNA COTTA with STRAWBERRY COULIS…Elegant & Sublime!
“Good food gladdens the heart.” Author Unknown Panna Cotta with Strawberry Coulis… An elegant, simple Italian dessert. Creamy & incredibly satisfying! Having read about it several times, I always wondered of how beautiful & versatile something like this would be. Somehow never got down to making it till now when strawberries started showing up in the market. Sublime…& a sure winner. DH loved it & the kids found it AWESOME!! The pudding before it was sent to chill!! I scoured plenty of recipes on the net, & I finally settled for this one from Good Morning America by Chef Emeril Lagasse…I had to do one with strawberry coulis. Coulis is…
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JAM TARTLETS…..Pretty Ruby Petits Fours
“The rule is jam tomorrow and jam yesterday, but never jam today.”Lewis Carroll JAM TARTLETS…Petits Fours A Tart is defined as a single-layered base of pastry (plain or puff) with a sweet or savory filling baked in either a shallow tart pan that has straight, fluted sides and a removable bottom or a metal tart ring placed on a baking sheet. The tart is removed from the tart pan or ring before serving. Broadly, the term ‘tart’ encompasses flans, quiches, and pies. Depending on the type of tart made they can be served as appetizers, entrees or desserts. Their size ranges from bite-size (hors d’oeuvre), individual-size (tartlet) to full-size (tart).’…quoted…
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