Non-dairy toppings, What are they? Non-dairy toppings primarily consist of chemicals, including partially hydrogenated palm kernel oil, high fructose corn syrup, hydroxypropyl methylcellulose, polysorbate 60, salt, polyglycerol esters of fatty acids, soy lecithin, disodium phosphates, sodium citrates, sodium stearoyl lactylate, xantham gum, artificial flavours, etc. Phew! The only words I understood here were soy and …
There are so many different kinds of cream! What cream do I use in my desserts? Shelves in a super markets are stocked with a huge variety of creams. There’s Heavy Cream, Thickened Cream, Double Cream, Single Cream, Pure Cream, Light Cream, Cooking Cream, Whipping Cream and many more. As there’s no standardisation, cream is …
Did you know? Walls! The name is synonymous with Ice cream today. Walls is found everywhere, in the largest of malls and the smallest of towns. However, long before Walls became the symbol of global cooling, it was but a modest shop selling (and you are never going to guess this!) pork. in 1786, Richard …
……And the food of mournful, moping, moms. The last week has been full of frenetic activity. The Dee (short for Diva) was leaving- for a short holiday in Europe before going back to school in the US. There were gifts to be bought, appointments made, cakes to be baked, clothes dry cleaned. And chocolate truffles. …
Coffee is a no no in my book. I don’t like the taste, don’t like the smell, and can’t understand the drama behind how saplings were smuggled out of Yemen and the French Guiana in very James Bond like circumstances! So desserts like Tiramisu and Mud pies, leave me cold. But I love summer Tiramisus, …
I love raspberries. Tiny, beautiful, red and jewel like. I love topping desserts with them, I love adding them in layer cakes with fresh cream filling. And I love making a compote or a raspberry curd. They add such tang and panache to chocolate desserts. I recently made this raspberry white chocolate parfait. Parfait- even …