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.

248 questions
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Lard (or other fat) as a subsitute for butter in desserts for someone with a dairy allergy?

My wife is currently unable to consume any dairy as our breast-fed baby has a milk protein allergy. When reading many dessert recipes, many of them call for butter. For example: http://smittenkitchen.com/2008/04/shaker-lemon-pie/ or…
talon8
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Why pressure cook rasmalai?

My wife loves rasmalai and we make it often. I have used several different recipes and both made the paneer from scratch as well as using paneer purchased at a local Indian grocery store. Some recipes call for the paneer balls to be cooked in the…
Sobachatina
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Is it possible to make kataifi dough (by yourself or starting from filo dough)?

I really like the thready structure in this dish. But when I look for recipes, they all ask for a box of kataifi dough. I haven't found this in regular supermarkets (I haven't been to greek stores), so I was thinking if I could make it myself. Would…
Mien
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Why did my macarons deflate in the last 4 minutes of baking?

I've been learning how to make macarons using the Bravetart/Stella Parks recipe (archived on Wayback Machine). Here's what happened in my most recent attempt: When piped out on the sheet, the batter stayed somewhat mounded up (so I don't think they…
algebraic-pizza
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Homemade Marshmallows Makes Soggy Rice Krispies Treats

I use a no-corn syrup, eggless marshmallow recipe and have had terrible results using them to make Rice Krispies Treats. Marshmallow Recipe 1/2 cup water, divided 2 tablespoons gelatin powder 1/2 cup water 2 cups (400g) granulated sugar 1/2…
cimmanon
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Selling mini crème brûlées

This may be a difficult question to answer but if you have any recommendations, I would greatly appreciate it. I’m going to be opening up a small a home owned desert business and I would like to sell mini crème brûlée. It’s hard to keep the top…
Mckenna
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What is the difference between sorbet and sherbet

From my [limited] exposure, it seems like sorbet is merely sherbet with a higher price tag. Is that a fair understanding? If not, what is a better way of understanding the difference(s)?
warren
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Jello and Evaporated Milk Dessert

In the 50s, my mother used to whip Jello and Evaporated milk together, pour it into single serve bowls and refrigerate. The result was a creamy foam that separated into two layers, forming a lighter foam on top. She always said it was simple to…
Michele Otey
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How to eat/serve take no tsuyu (たけの露)?

A friend brought me some take no tsuyu (たけの露) from Kyoto. It looks like this: I'm having trouble understanding instructions on how to eat it. It's served with some hot water, then crushed, then more water is added until it becomes sort of a soup?
Agos
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Coating to make waffle cones withstand hot liquid?

I'd like to use a waffle cone, like used for ice cream, to hold hot liquids. I assume without modification, the liquid would soften the cone and break through. Is there an edible coating I could put on the inside of the cone to keep the liquid from…
johnny1bucket
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How can I make Turkish dondurma?

Turkish ice cream is called dondurma. Besides milk and sugar it also contains: Salep- a flour made of ground orchids and Mastic- a resin that produces a gum. Because of these ingredients dondurma has a unique texture and flavor. The flavor is…
Sobachatina
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Beating eggs & sugar when making gelato

I have attempted to make coffee flavoured gelato. I have run into a problems specifically when the beaten egg yolk/sugar mixture is heated with the cream/milk mixture - until "it thickens enough to coat the back of a spoon". I used two recipes -…
Holly
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How to prevent separation/layers in panna cotta?

I recently discovered how easy it is to make panna cotta via a recipe by Mark Bittman. The only problem I found was that my panna cotta started to visibly separate into two distinct layers after a couple hours in the fridge. Google searches brought…
janeylicious
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Why does making a pasta require more yolks than whites?

I have looked up numerous pasta recipes and all of them suggest adding a certain number of whole eggs and a certain number of additional egg yolks. I am just curious why we need only yolks? How would the pasta be different if I added a total number…
Ninad
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Coating fruit in Oreos

My (eight year old) son has come up with a dessert idea that he is in love with: fruit coated in Oreos. Specifically, removing the filling, crushing the cookies, then coating the fruit in the filling and then in the crumbs. This works pretty well,…
Joe M
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