Desserts
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Jihva for Ingredients #5 | Cook (almost) Anything at Least Once
Vineela from Vineela's Cusine is hosting this month's Jihva for Ingredient and the theme is Milk & Milk Products .
"Durian Never Fails" Light dollop of fluffy meringue floating on creamy durian soup. I never had the classic French dessert ile flottante (floating islands) until a visit to Luxembourg last year when I was invited to dinner by French Chef William Mahi .
Durian Ile Flottante
Michael's Mango Fool - Summer desserts
Return to listing I happen to love the taste of fresh mangoes on their own (a combination of peaches and cream all in one fruit, I think). But as my husband rightly points out, you very often find the mango has ripened beyond the point where it can be decently served as a fruit. So, on those occasions, this is what he does with them.
Return to listing This is a lovely sticky sauce – just made for bananas, especially if you serve it hot, poured over bananas and ice-cream. Place the butter, sugar and syrup in a heavy-based saucepan, then over a very low heat simply allow the ingredients slowly to dissolve and liquefy – this can take about 10-15 minutes. Then stir to make sure all the sugar is dissolved and, when it is, turn off the heat and add the cream. Then arrange the ice-cream and sliced banana in a serving dish, and pour the hot sauce over.
Butterscotch Bananas - English
Apple, Mincemeat and Nut Strudel - Mincemeat
Return to listing This is a Christmas party pud which will serve 8 people very generously; perfect for a buffet lunch. Filo or strudel pastry is wonderful for storing in the freezer as you can just take out a few sheets as and when you need them (remember they take about 3 hours to thaw), and because there's no fat in it, you can happily re-freeze what you don't use. If you hate making pastry and want something very simple to make – this is it!