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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How long will Tiramisú made with raw egg keep?

Tiramisú tastes better the longer is kept. But it is made with raw eggs, so there must be a limit to how long you can keep it for without risking making people ill. What would you say is the min/max time on this? Thanks!
Eric Brotto
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How do you make 'Rabri'?

It's an Indian, or to be more specific, Bengali pudding. Its milky with sheets/pieces of something akin to 'hard milk'. I've never seen a recipe for it and the Wikipedia article is vague indeed.
immutabl
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What was this mysterious food/dessert product in 1990s Finland?

Throughout the 1990s, I often visited Southern Finland with my family. More specifically, Hanko/Hangö. In the stores, in the refrigerated area, they sold these yummy-looking desserts, or possibly food products. I'm not fully sure what they were, and…
Morran
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Pink Rabbit Blancmange origin?

Growing in the UK in the 1970s my family regularly ate pink rabbit shaped blancmange. I was wondering what the origin of the having pink blancmange served shaped like a rabbit is? It seems it was a widespread custom in the UK at the time. (Not my…
Mark McLaren
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How to make profiteroles without a visible hole?

I get the choux pastry and how you put filling in it, but there's always a hole left and the filling shows. Does anyone know of a sure-fire way to make a profiterole that looks completely intact from the outside while the filling is in?
Nomenator
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I can't seem to get my nougat to come out right and I don't know why

I tried this pistachio nougat recipe once and it came out great. I've tried it two other times and the nougat hasn't set well at all. I'm thinking that this is because the recipe doesnt list a temperature and I probably didn't reach the correct…
chart
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Can I add peanut butter to cook and serve pudding to make peanut butter pie? If so, do I use less liquid?

I'm wanting to make a peanut butter pie using vanilla cook and serve pudding. Can I do this and would I need to use less liquid?
Brutasfatboy
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sherbet: adding a base or not?

When you hear sherbet (powder) described by the "science is fun" camp, it's made of three components: a sugar, an acid, and a base (almost always bicarb). I also think this is the kind of sherbet that's in kids sweets. I prefer the taste without…
Dannie
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How long can I keep Panna Cotta out of the fridge?

I made Panna Cotta for a party. I don't have a fridge where I'll keep them, so most likely they'll be on a buffet table. I'm afraid of them going bad or becoming liquid (Or something like that) after sitting out of the fridge more than 4 hours I…
Blu
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How to steep honeysuckle

I would like to make honeysuckle ice cream (or some other honeysuckle flavored food item). What is the best way to extract the flavor from just picked honeysuckle flowers? There seems to be no consensus among the various internet recipes I've…
John Pardon
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Getting some rum into a commerical fruitcake

I have purchased an inexpensive (Costco) 1.6kg (3.5lb) fruitcake. Some folks have recommended adding rum to the fruitcake to moisten it up a bit and give it more flavor. Some process involving cheesecloth and inverting the cake was mentioned. I have…
Spehro Pefhany
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Plain vs flavored Crema Catalana

I have in front of me two recipes for Crema Catalana, one plain and one coffee and cardamom flavored. The amount of milk in the former is equal to the amount of milk plus coffee of the latter. The other ingredients, i.e. yolks, sugar and cornstarch…
David P
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How can a Bavarian cream that includes orange juice thicken with so much liquid?

I found a recipe for an orange flavored Bavarian cream with the following directions. Start with a crème anglaise by whisking egg yolks and sugar and then add boiling milk flavored with orange zest. Put the mixture back on the heat and -- here…
David P
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Making brigadeiros in Portugal similar to the ones in Brazil

There is a famous Brazilian sweet called brigadeiro (I've seen a few questions related to it around here) that is basically made of condensed milk, cocoa or powdered chocolate, and butter. I've been making it my whole life using Brazilian…
arvere
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How edible/palatable are crabapples?

I have an outstanding recipe for Apple Bread. It does use a lot of sugar, seems best when paired with firm, crisp and tart apple varieties. Granny Smith is my go-to. Since it still is not lacking for sweetness, at all, I began pondering whether I…
PoloHoleSet
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