Archives for posts with tag: desserts

croissants and briochedanishes boxIndividual cakes 2

After such a successful and enjoyable first class with Patrick Vuaillat at Sweet Artist Academy in June I couldn’t resist enrolling in a couple more classes once my musical had finished (to read more about my first class and some background on the Academy, click here).

First up was Individual Cakes – 2. My first class at Sweet Artist Academy was the individual cakes class, however Patrick has since introduced new recipes in the class (the summer range) and after seeing photos of the new cakes, I was hooked. There was no repetition of what we were taught in the first class, everything was new and I learnt a lot of new recipes/techniques.

The individual cakes class is the most technical cooking class Patrick runs. You make a number of separate components for the cakes in the morning, and then finish the components and assemble the cakes in the afternoon. Although a technical class, it is achievable for home bakers (we had one complete beginner in our class). Patrick provides great support and help throughout; making sure everyone has completed each step before moving onto the next one. The cakes you go home with at the end of the day are amazing. I was certainly ready for a nap by the time I got home though!  Click here for more

 lemon curd mousse

A belated happy New Year all. I hope everyone had a wonderful and safe holiday season. I had a lovely Christmas with my family. Christmas really is one of my favourite times of the year. However, between all the Christmas cooking/baking, an old neck injury playing up again (ouch) and the fact that I was still working over the holiday period, I needed to take a holiday from something…so I took a couple of weeks off from my blog.

But my break is over and it is now time to get back to the baking and blogging, and what better recipe to start the year with than one of my all-time favourite desserts. I first tried this recipe from Gary Mehigan’s book Comfort Food a few years ago after meeting him and getting a signed copy of his book at a food show. This recipe includes my favourite lemon curd recipe that I often make on its own (it makes a great gift) and have written about previously. I’ve wanted to make the mousse for my blog for some time, but have been waiting for a reason to make it. I knew if I made it solely for the blog that I would end up eating too much of it myself! So when I was invited to a friend’s pre-Christmas dinner, I offered to bring dessert and knew it was time for this dish to make an appearance again. After all, the spicy gingernut crumble is reminiscent of ginger bread so that makes it Christmassy, right?

The gingernut crumble is quite easy to make, however you could always replace it with crushed bought ginger biscuits if you want to skip a step. The original recipe called for ground star anise, but I don’t like aniseed flavours so I have replaced it with mixed spice. Like most desserts I cook for dinner parties, this can be made ahead. The curd is best made at least the day before (or the morning) you want to use it so it has time to cool. The crumble can also be made a day or two ahead of serving. I have made the mousse up to a day before serving and it has still been great. It is always good to know you have dessert ready to go on the night with no stress.

This recipe is a cross between a mousse and a cheesecake. The tartness of the lemon cuts through the richness of the cream cheese and the sweetness from the condensed milk, with the crumble adding great spice and texture. It really is one of my favourite desserts.

Click here for the recipe

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