Sometimes you just want to indulge.
If you’re looking for an Autumn dessert that’s not too heavy, look no further! Sweet, scrumptious and easy to make describes this recipe by Guillaume Brahimi. Wow guests by serving at a dinner party, or whip up over the weekend and enjoy as an after dinner treat throughout the week.
2 vanilla beans (split)
2 vanilla beans (scrapped)
200ml double cream
20gm icing sugar
- Place sugar, water and vanilla in a sauté pan and bring to the boil.
- Place peaches into the pan, reduce to a simmer and place lid on the pan. Check after 15 mins and remove from liquid when just soft.
- Gently peel the peaches.
- Place cream, vanilla and icing sugar in bowl and whisk until it reaches a thick consistency.
- Quenelle into a serving bowl and serve together.
Recipe Courtesy of Tefal
Sweet tooth’s, listen up! Because we’ve teamed up with the dessert master-minds over at Oliver Brown to bring you this delicious banana and walnut waffles recipe.
Using only quality ingredients, this dish is simple to make, warming in the cooler months and will tantalise even the fussiest of taste buds – perfect to complete that dinner party or Saturday night in.
4 belgian waffles
1 cup walnuts (approx)
Belgian chocolate (to drizzle)
Ice cream (to serve)
- Place Belgian waffle in salamander to heat for 2 minutes on both sides.
- Cut up banana lengthways and sprinkle flat side of sliced banana with brown sugar.
- Heat brown sugar with heat torch to caramelise.
- Place Belgian waffle on plate and add heated banana to top of waffle.
- Add one handful of walnuts on top of sliced banana and top with melted Belgian chocolate.
- Serve with ice cream.
Why travel to Paris for a mouth-watering crème brûlée when you can make one at home? Not only is this much-loved French dessert easy to make, but our recipe takes less than 30 minutes and the results are incredible! So clear your schedule and invite some friends and family over for this yummy treat tonight.
4 egg yolks
1 vanilla pod
Caster sugar (to sprinkle on top)
- Preheat the oven to 180ºC (400ºF).
- Combine all the egg yolks, sugar, and mix a few at a time.
- Slice open the vanilla pod, and remove the seeds with a sharp knife. Add these seeds into the previous mixture, then pour into ramekins.
- Place all the ramekins in a heat-proof dish with cold water, this will help the crème brûlée to form an even consistency.
- After you have removed them from the oven, let them cool. Place into the fridge overnight so the entire mixture can set.
- The next morning, sprinkle some caster sugar over each pod, and caramelise under the grill. Easy!
Image and Recipe via Nigella, Kuchenne Love Story