Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [dessert]

Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify.

Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify. These may contain a wide range of dishes as desserts vary widely across different cuisines.

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gelatine, cream and alcohol combination

Concerning alcohol flavored panna cotta, other questions I found focus more on how to prevent a cream plus alcohol mixture from splitting but they assume one knows the right amount of gelatine for their mixture. Although the instructions on the…
David P
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What way to incorporate sugar into dough for millefeuille is better?

Choosing from two alternatives: separating layers of dough with layers of icing sugar and making dough with a solution of sugar. If the latter option is preferable or no less good than the former one, an additional question I have is what the…
Noir
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What do you make of these ingredients in Ice Cream?

konjac flour, as well as guar gum, vegetable glycerin, carrageenan gum, and locust-bean gum. What type of ice cream would this make?
Jason_Eddy
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Homemade powdered jello recipe

I am allergic to the corn starch that is often found in the ready made brands. I would like to be able to make some powdered jello up for when I want to make a quick jello. With my illnesses, at times, I am unable to cook the jello in the recipes…
Donna Estey
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My posset curdled, is it salvageable?

Today I tried my 1st posset. Everything was going good until I added the lemon juice. It immediately curdled? Is there anything I can do to save it?
David Montijo
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Why does a mix of condensed milk, cocoa and coconut solidify in the fridge?

A common dessert in my family is a mix of crushed biscuit, chopped walnuts, coconut, cocoa, and condensed milk. It's mixed, flattened into a square dish and placed in the fridge for a couple of hours, after which it is quite solid. I have always…
user17950
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Should "Magic Mousse" be grainy?

For a treat for my lunch, having bought a bunch of Jell-o brand instant flavored gelatin mixes, my husband decided to follow a recipe for "magic mousse", as printed here, involving "Cool-whip" whipped topping and Jell-o mix (gelatin, not a pudding…
Yamikuronue
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How should I modify my vanilla frosting to convert it into a chocolate frosting?

I have a really good recipe for whipped vanilla frosting that I want to use, but I want to make a chocolate frosting. What kind of chocolate should I add to the frosting to make it a chocolate frosting? How much should I add? Should I reduce the…
Dan
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Is there any dessert that needs a knife?

A friend of mine told me that there is no dessert that needs a knife to eat. I'm sure that this is not true, but I can't find a good example in the Internet. So is there any dessert that needs a knife to eat? And if yes, what kind of dessert?
User
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Which Dessert fit a Thai dish?

I plan to cook a thai dish this weekend and I search for a dessert that fits to that. In particular it will be a chicken dish with lemon gras. I moved the drink part of the question here. Sorry for that.
moonglum
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How do you prepare liquids with a high sugar content into black rectangles?

Suppose that we begin with a fruit juice or other liquid having a large concentration of sugar. Examples are shown below: pineapple juice. pear juice. freshly made juice of sugar cane How would we transform the fruit juice, or sugar cane juice,…
Samuel Muldoon
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Pot de Crème too thick

I needed to increase the serving quantity of Food Wishes Pot de Crème (just cream, sugar and chocolate - no eggs) but I clearly got the ratios wrong and it has set rather too thick. It is edible, but the consistency is much harder than it should…
Greybeard
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Balancing biscoff spread for stuffed brownies

There is a recipe online for nutella stuffed brownies that I really like, and I want to swap out the nutella for biscoff to make a biscoff stuffed brownie. The recipe is this one in question:…
impo
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What is the proper ratio of tapioca , sugar and water for boba?

I want to make my own boba. My first attempt turned out to misshapen flat disk. It looks more like a bread roll. I really would like to them to be round. I used 120g tapioca starch 78ml water 65g brown sugar Might be too dry. I cooked it 6 min on…
A.Dumas
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Trying to find childhood recipe: Chocolate pudding covered in graham cracker dust

I'm trying to find a childhood recipe. Best I can remember it's this: Chocolate pudding/mousse covered in graham cracker dust. It doesn't really have a shape. It's like a blob. When you look at it all you see is graham cracker crust. When you scoop…
Jamis Charles
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