Cape Gooseberry Pavlova

Cape Gooseberry Pavlova – Candy Coated Culinista

If there is one item that is on this blog in many different manifestations; besides a banana bread is definitely pavlova. I totally fess up to being obsessed with this dessert and I just can’t stop. I am always so eager and will always try a new pav recipe to see if I can find a new and better meringue.

Yield/Serving: 8
Prep Time: 30 min.
Cook Time: 2 hours, or until meringues are dry
Difficulty level is: Medium

From Sweet by Ottolenghi & Goh

Ingredients
Meringues

• Egg whites from 3 eggs
• 1/8 tsp salt
• ¼ tsp cream of tartar
• 1 ¼ cups granulated sugar
• 400g gooseberries husked and halved
Toffee Cape Gooseberries
• 8 gooseberries, papery husk intact
• ¼ cup plus 1 tbsp granulated sugar
Yoghurt Cream
• 2/3 cup plain Greek yoghurt
• ¾ cup plus 2 tbsp heavy cream
• Scraped seeds of ¼ vanilla pod
• 1 ½ tbsp honey
• 2 ½ tbsp. confectioners’ sugar
Decoration
• confectioners’ sugar for dusting

Assembly
Meringues

1. Preheat oven to 275°F and line two baking sheets with parchment paper.
2. Make eight circles about 8 cm wide, so there are sixteen circles in total.
3. Flip paper over so drawn on side is face down; but still visible.
4. Using an electric mixer with the whisk attachment place egg whites and salt and whisk at medium-high speed until frothy.
5. Add cream of tartar and continue to beat until soft peak form.
6. Now add sugar a tablespoon at a time until the mixture is thick and glossy.
7. Place mixture into a piping bag and pipe meringue or spoon onto circles and using a spatula form the circle, ensuring they are not taller than 1 cm thick.
8. Bake for 2 hours or until the meringues are dry.
9. Turn off the oven and let the meringues remain inside until they are completely cool.
10. Once cooled remove from the oven and set aside.
Toffee
1. Peel back the husk from the gooseberries; but leave them attached and set aside.
2. Place sugar into a saucepan over medium-high heat and cook without stirring until the sugar melts and begins to brown around the edges.
3. Tilt and swirl until all the sugar melts evenly, and the sugar turn an amber colour.
4. Remove from the heat tilt pan and dip gooseberries into the toffee. Be extremely careful not to burn yourself. Let excess toffee drip away and place on a baking sheet or plate and set aside.
Yoghurt Cream
1. Using the electric mixer with the whisk attachment, whisk the yoghurt, heavy cream, vanilla, honey and confectioners’ sugar.
2. Keep in the fridge until needed.

Assembly
1. Place a small dollop of yoghurt cream onto each serving plate.
2. Place meringue flat side down and add more yoghurt cream to the top of the meringue followed by the halved gooseberries and then top with another meringue flat side down. (making a sandwich)
3. Dust the tops of the meringue with confectioners’’ sugar and place one toffee dipped gooseberry atop the mini pavlova. Ensure you assemble as close to serving time as possible as the meringues will soften.

Tips
• Use a piping bag if desired to make meringue circles. (A piping bag isn’t required)
• Meringues can be made up to 3 days in advance and stored in an airtight container, layered between sheets of parchment paper.
• Toffee and yoghurt cream can only be made no more than 2 hours in advance.
• To cut some sugar don’t dust the tops of the meringues with confectioners’ sugar or add confectioners’ sugar to the yogurt cream.
• Gooseberries in North America will be found as physalis, ground cherries or golden berries. It’s all the same family of husked small marbles sized orange fruits.

Please Enjoy

My thoughts
The pavlova was marshmallowy in the centre and crispy on top. I wasn’t fond of the colour; which was a little tan due to the cook time. The cook time was way off for me as I didn’t require anything near the 2 hours, so I pulled mine out at the 1 hourish mark. Usually I get a tan meringue when I add vanilla extract; but this was not the case here and it still had a tint. Now while this isn’t my favourite meringue recipe by any means, the circular meringues and toffee really peaked my interest and made this a restaurant worthy dessert. Not to mention a favourite fruit of mine, the gooseberry or in my neck of the woods the physalis, ground cherries or goldenberry was in play. I also enjoyed the addition of greek yoghut to the whipped cream as it added a nice tang that cut the sweet. This book has three different pavlova recipes so as they say on to the next.

Cape Gooseberry Pavlova – Candy Coated Culinista

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Christmas Dinner: Showstopper Dessert – Buche de Noel (Yule log)

Christmas Dinner: Showstopper Dessert – Buche de Noel (Yule log) – Candy Coated Culinista

Wow your Christmas dinner guests with this showstopper of a dessert.

Yield/Serving: 12-14
Prep Time: 30 min.
Cook Time: 10 min.
Difficulty level is: Medium, time consuming when decorating if this is your first time decorating

Ingredients
Sponge

• 4 large free–range eggs
• ½ cup confectioners’ sugar , plus extra for dusting
• ½ cup self-raising flour
• 2 tablespoons quality unsweetened cocoa powder
• 2 teaspoons vanilla bean paste
• 2 tablespoons sugar
Filling
• 8oz tin of sweetened chestnut purée
• 1 pinch ground cinnamon
• ¾ cup + 5 tsp heavy cream
• 1 tbsp liquid honey
• 1 Crunchie bar, or 1 ½ oz honey comb
Buttercream
• 5 oz quality dark chocolate (70%)
• 11 tbsp unsalted butter , (at room temperature)
• 1 heaping cup icing sugar

Assembly
1. Preheat the oven to 350°F.
2. For the sponge, line a 12” x 10” baking sheet with parchment paper.
3. Separate the eggs.
4. Using an electric mixer, whisk the egg whites to stiff peaks with a pinch of sea salt.
5. Gradually whisk in the icing sugar, then, one-by-one, whisk in the egg yolks until really pale and light.
6. Sift in the flour and cocoa powder, add the vanilla bean paste, then fold everything together with a large metal spoon so you keep in as much air as possible.
7. Spoon the mixture into the lined baking sheet, gently and evenly spread it out, then bake for 8 to 10 minutes, or until just cooked through and springy to the touch.
8. Place a large sheet of parchment paper (18” x 12”) on a flat surface and evenly sprinkle over the sugar from a height.
9. While it’s still hot and flexible, turn the sponge out on to the paper.
10. Peel off and discard the baked piece of parchment paper
11. With one of the longest sides in front of you, fold up the excess paper, then roll up the sponge with the paper inside (as it cools, this will set the shape but prevent the sponge from cracking).
12. Leave to cool.
13. For the filling, mix the chestnut purée and cinnamon together.
14. In a separate bowl, whisk the cream to soft peaks, then fold in the honey.
15. To assemble, unroll the sponge so it’s flat, removing the paper.
16. Spread all over with the chestnut purée, followed by the cream, then smash and sprinkle over the Crunchie bar or honeycomb.
17. Re-roll and pop into the fridge.
18. Meanwhile, make your buttercream.
19. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and leave to cool.
20. Beat the butter in an electric mixer until pale, then, with the mixer still running, gradually add the confectioners’ sugar and cooled melted chocolate.
21. Take the log out of the fridge, chop off a quarter at an angle – that’s the branch – and position it on your serving board like in the picture, using a splodge of buttercream to keep it in place.
22. Evenly cover the whole log with buttercream, then use a fork to decorate it.
23. Dust with extra confectioners’ sugar and a pinch of sea salt, shaved chocolate, sprinkles, plastic Bambi figures, whatever you like – go to town!

Tips
• Just have fun and don’t worry about the time.
• Make honey comb from scratch or use a crunchie bar. Jamie has a honeycomb recipe also which I haven’t included in this post.

Please Enjoy

My thoughts
I used Jamie’s recipe for the Yule log portion; but then I felt like I wanted to add a Christmas winter scene and went my own way on the topping (White chocolate hand-decorated bark) and adding the snow laden houses and tree cakes. I have been running ideas and concepts for this yule log through my head for a couple weeks now and I wanted to at least have a non-chocolate top, so I could have some if I wanted. I have officially made the best thing visually baking wise and I’m smiling ear to ear as I type this. I could almost cry at how happy I am with how this turned out; however weird that sounds. I feel like all of a sudden I have hit a next gear in my baking. I got to practice some techniques and enjoy my most favourite holiday. This is going to my God-Kids and their family for Christmas Eve tomorrow when I see them at church. I hope this makes up for the Elf on the Shelf sugar cookies they didn’t get; but saw on my blog and further questioned me as to “where are ours” and “can you make us some too”. I was pleasantly surprised with the flavor of the Buche de Noel. I had the most terrible time finding chestnuts, and I had to go the route of water chestnuts and puree them myself. I’m not entirely sure if that’s the exact same taste; but I enjoyed it and I absolutely hate water chestnuts or so I thought. It will be very interesting to see if the God-kids like that or next time I need to put jam in instead. The water chestnuts added a crunch as the honeycomb melted into the whipping cream. I found the instructions a little hard to grasp when it came to the assembly of the log; but I had an idea and it worked out well as I made that failure cake roll a few months back. The amount of batter in the recipe I think wouldn’t have filled the pan size listed, as it didn’t for me. Other than that this is a wonderful end to a Christmas dinner with the family or with friends and it can be put in the fridge, so you don’t have to be baking this on Christmas day. I showed a few friends and they were thoroughly impressed as was I.

***Update. this was a smash with the God-Kids and the parents. I didn’t have to worry about the chestnuts and the flavour at all. The kids loved the crunch and ate away. They even ate the decorative fondant holly’s and poinsettias. A total winner all around and I was told if this is my Christmas present every year I will be more than happy. Will do. I think “Auntie” will be providing Christmas dinner dessert going forward.

Merry Chistmas

Christmas Dinner: Showstopper Dessert – Buche de Noel (Yule log) – Candy Coated Culinista

Christmas Dinner: Showstopper Dessert – Buche de Noel (Yule log) – Candy Coated Culinista

Christmas Pavlova Wreath

Christmas Pavlova Wreath - Candy Coated Culinista

Christmas Pavlova Wreath – Candy Coated Culinista

A festive spin on my favourite dessert; with the flavours of Christmas in a perfectly light and airy dessert that will put anyone in the Christmas spirit.

Yield/Serving: 4 – 6
Prep Time: 20 min.
Bake Time: 1 hour 30 min
Cook Time: 20 min.
Difficulty level is: Medium, time consuming

Inspired by Epicurious

Ingredients
For Pavlova
• 3 egg whites
• 9 tsp granulated sugar
• 1 tsp raspberry balsamic vinegar
• 1 tsp lemon juice, freshly squeezed
Sugared Cranberries
• ½ cup cranberries
• ½ cup granulated sugar
• ½ cup water
Cranberry Pomegranate Maple Syrup
• ½ cup cranberries
• ½ cup pomegranate seeds
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• Remaining sugar syrup
Whipped Cream
• 1 cup whipping cream
Garnish
• Sugared cranberries
• Pomegranate seeds
• Kiwi, cut into thin pieces

Assembly
For Pavlova
1. Preheat oven to 250°F.
2. Using a piece of parchment paper trace one large plate and one small plate inside the large plate into a ring shape and place on a baking sheet.
3. Using an electric mixer, whisk the egg whites until soft peaks form.
4. Gradually add sugar 1 tsp at a time until the meringue forms into stiff shiny peaks. (bowl can be held upside down and nothing falls out)
5. Add balsamic vinegar, vanilla extract and lemon juice until incorporated.
6. Spread meringue within the ring shape and then bake for one and a half hours. When it is ready it will be crisp around the sides and dry on top. Let cool with the oven door slightly open and let remain in the oven overnight.
Sugared Cranberries
7. While the meringue is cooking; using a small saucepan boil water and sugar together until sugar is dissolved.
8. Let the sugar mixture cool down until lukewarm.
9. Put cranberries in a jar and pour the sugar mixture over top and cover.
10. Let the cranberries soak for 2 hours and drain and reserve the syrup for later for the cranberry pomegranate syrup.
11. Using a small bowl pour the cranberries in and mix the sugar until covered and let dry for 30 minutes and set aside.
Cranberry Pomegranate Maple Syrup
12. Combine cranberries, pomegranate seeds, maple syrup, vanilla extract and the remaining sugar syrup in a small saucepan and bring to a boil, stirring occasionally. Reduce temperature down to low and continue to stir until mixture thickens up a bit and then turn off once most of the cranberries have burst.
13. Using a sieve pour the syrup into a bowl and press out any remaining juices from the cranberries and pomegranates through the sieve.
14. Let cool down completely.
Whipped Cream
15. Using an electric mixer, whisk the whipping cream until cream thickens.
Garnish
16. Place meringue on a cake pedestal.
17. Top with whipped cream and then start placing sugared cranberries, pomegranate seeds and kiwi.
18. Drizzle with syrup and serve.

Tips
• You can prepare the meringue the night before, like I did.
• If you need to get the syrup mixture to cool faster, place in the freezer for a few minutes.

Please Enjoy

My thoughts
Pavlova is probably my most favourite dessert to make, even though I don’t make it much because it is time-consuming. The meringue was light and crisp on the outside and chewy and soft on the inside. The sugared cranberries added a tartness and sweetness along with the pomegranate seeds and fresh kiwi all topped on the light and creamy whipped cream. This is a festive and beautiful dessert to look at. I was elated at how this turned out exactly how I envisioned it and once again my dessert was a pre-dessert as my taste testers couldn’t wait to try it including myself. I even had a piece for lunch yesterday.

Christmas Pavlova Wreath - Candy Coated Culinista

Christmas Pavlova Wreath – Candy Coated Culinista

Christmas Pavlova Wreath - Candy Coated Culinista

Christmas Pavlova Wreath – Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – Candy Coated Culinista

Strawberry Shortcake has been one of those recipes I have always wanted to make and I have been a little apprehensive about making it for some reason. Once I tried this recipe I really have no idea why I shied away.

I haven’t been participating in the Chatelaine Cooking club since the Cranberry Clementine Cheesecake Challenge in November of 2015; but this challenge brought me back in and to my surprise I was selected as the winner see photo here. I was totally delighted as I had a few different taste testers; which were very happy for me as they tasted this amazing recipe and love my food styling.

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 14 min.
Difficulty level is: Easy

From Chatelaine (Batched down)

Ingredients
Shortcake

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 ½ tsp baking powder
• 1/8 tsp sea salt
• Lemon zest, from one lemon
• ¼ cup cold unsalted butter, cut into small cubes
• 1/3 cup heavy whipping cream, plus 3 tbsp
• 1 tbsp heavy whipping cream for brushing
• 1 tsp coarse sugar
• 250g strawberries sliced
Vanilla Whipped Cream
• ½ vanilla bean
• ½ cup heavy whipping cream
• 1 tbsp granulated sugar

Assembly
Shortcake
1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper and set aside.
3. Using a large bowl stir together flour, sugar, baking powder, salt and lemon zest until blended.
4. Incorporate the butter using your finger, until the mixture resembles coarse crumbs.
5. Slowly add in the heavy cream, until the dough can form a ball.
6. Slightly press down the dough on a lightly floured surface and cut into four wedges.
7. Gently form each wedge into a ball and place on sheet 1” apart.
8. Brush the tops of the biscuits with cream and sprinkle with sugar.
9. Bake for 12-14 min. or until the tops are a golden brown.
10. Let cool on rack.
Vanilla Whipped Cream
1. Split vanilla bean down the middle and scrape out the vanilla seeds.
2. Using an electric mixer with the whisk attachment add in the vanilla seeds and sugar and whip cream on medium until stiff peaks are formed.

Assembly
1. Once cooled cut shortcakes in half.
2. Place some jumbleberry jam on the plate.
3. Place the bottom of the shortcake and top with whipped cream.
4. Add strawberries on top followed by more whipped cream.
5. Place the top portion of the biscuit.
6. Garnish with strawberries and serve

Tips
• Serve with jumbleberry jam or strawberry jam.

Please Enjoy

My thoughts
These were a big hit with my tasters. One reviewer even showed me a clean plate with the remnants of jam. Another requested even more jam even though I gave a healthy helping; but they are Welsh born and this reminded them of scones, jam & clotted cream. I loved this so much I wanted to make another batch right away and wished I hadn’t batched down the recipe. The addition of the lemon zest to the batter added a slight punch and brightness not to mention nothing beats fresh homemade whipped cream. I haven’t purchased canned whipped cream in years now.

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – Candy Coated Culinista

Dia de Muertos: Spiked Mexican Hot Chocolate

Spiked Mexican Hot Chocolate - Candy Coated Culinista

Spiked Mexican Hot Chocolate – Candy Coated Culinista

Dia de Muertos or Day of the Dead is a Mexican holiday celebrated to remember your friends and family who have passed on. Now I don’t need a special day to remember my mom or any of my loved ones who have gone on to a better place; but I do like the idea of this day as people celebrate the lives that the dead lived and it’s not about grieving. I have been looking for Mexican chocolate for over a year now, but I wasn’t going to make a trip or purposefully look for a Mexican grocery store in Toronto. I was shopping in the Detox Market and found Mexican Chocolate here of all places and that means I can make my spiked Mexican hot chocolate.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
Hot Chocolate
• 3 cups 2% milk
• 2/3 oz tequila
• Chipotle chocolate bar, chopped into pieces
• 2 tbsp Dutch-processed Cocoa powder
Whipped Topping
• 1/2 cup heavy cream
• Cinnamon, garnish
• Nutmeg, garnish
• Cayenne pepper, garnish
• Shaved chocolate, garnish
• 2 cinnamon stick, garnish

Assembly
Hot Chocolate
1. In a small saucepan heat up the milk over medium heat.
2. Whisk in the tequila and chocolate pieces and combine until melted and frothy.
Whipped Topping
3. Using an electric mixer, or by hand whip heavy cream.
4. Top with whipped cream and grate cinnamon, nutmeg, cayenne pepper, chipotle chocolate and put a cinnamon stick in.

Please Enjoy

My thoughts
This had some heat thanks to the chipotle and cayenne on my lips which I enjoyed. On a cold night curled up watching a movie this is a great a different spin on a traditional hot chocolate.

Cookies & Cream Shamrock Shake

Cookies & Cream Shamrock Shake - Candy Coated Culinista

Cookies & Cream Shamrock Shake – Candy Coated Culinista

A holiday can’t pass without me trying to make something themed. It’s St. Patrick’s day so enjoy this minty, chocolately shamrock shake.

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• Chocolate syrup
• 1 scoop cookies & cream ice cream
• 3 scoops vanilla ice cream
• 1 tsp peppermint extract
• 6 drops green food colouring
• 1/3 cup 2% milk
• ½ cup heavy cream
• Shamrock sprinkles

Assembly
1. Pour chocolate syrup into a pint glass and set aside.
2. In a blender put in ice cream, peppermint extract, food colouring and milk and blend.
3. Pour milkshake into the pint glass.
4. Whip the whipping cream and put on top of the milkshake.
5. Add sprinkles and serve.

Please Enjoy

My thoughts
I made this for Mr. C. and he really enjoyed it and he like hint of mint in the milkshake.

Nutella Hot Chocolate

Nutella Hot Chocolate - Candy Coated Culinista

Nutella Hot Chocolate – Candy Coated Culinista

I have been meaning to make this recipe for about a week now, but things just keep getting in the way. I learned last night as I was just about to prepare my drinkable dessert, that February 5th was apparently Nutella Day. Happy belated Nutella day everyone.

Yield/Serving: 2
Prep Time: 5 min.
Difficulty level is: Easy

Ingredients
Hot Chocolate
• 3 cups 2% milk
• 1/2 cup nutella
• 2 tbsp chocolate syrup
Whipped Topping
• ½ cup heavy cream
• 2 tsp Kahlua, coffee liqueur
• Bittersweet Chocolate

Assembly
Hot Chocolate
1. In a small saucepan heat up the milk over medium heat.
2. Whisk in the nutella and chocolate syrup and combine until frothy.
Whipped Topping
3. Using an electric mixer, or by hand whip heavy cream along with Kahlua until firm.
4. Top with whipped cream and grate bitter sweet chocolate overtop.

Please Enjoy

My thoughts
This ended up being dessert as I found this terribly sweet. Mr. C. told me though that it wasn’t sweet at all. For those who find this sweet like me, you can add some boiling water into the mixture to lessen the sweetness. This tasted like the perfect combination of hot chocolate and Nutella. I really liked the addition of my Kahlua Whipped cream with bittersweet chocolate shavings. It really classed up this drink and felt like I bought it from a fancy coffee shop.

Peanut Butter Cream Pie

Peanut Butter Cream Pie - Candy Coated Culinista

Peanut Butter Cream Pie – Candy Coated Culinista

For Christmas dinner at the in-laws I departed from my usual desserts. Typically I make Christmas desserts, with candy canes, peppermint, pumpkin, chocolate, molasses or cranberries (those common Christmas flavours), but this year the in-law Christmas was on December 27th and I was tired and not feeling making an elaborate dessert. I decided to make only one dessert and hoped it would turn out and taste good. This quick and easy almost no bake dessert (only the pie crusts) is a light, fluffy and complimented a filling Christmas dinner.

Slightly altered From Joy the Baker – Homemade Decadence

Yield/Serving: 1- 9” pie & 2- mini pies
Prep Time: 30 min.
Difficulty level is: Easy

Ingredients
• 2 cups graham cracker crumbs
• ¾ cups chocolate cookie crumbs
• ½ cup unsalted butter, melted
• 1½ cups heavy cream
• 1 (8-ounce) package cream cheese, at room temperature
• ¼ cup packed light brown sugar
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 cup smooth all-natural peanut butter
• Caramel drizzle
• Bittersweet chocolate drizzle
• Chopped peanuts
• 1½ cups heavy cream
• 1 tbsp vanilla extract

Assembly
Pie
1. Pre-heat oven to 350°F. Have a 9” pie plate and two mini pie plates at the ready.
2. In a small bowl melt the butter in the microwave.
3. Using a large bowl pour in half of the melted butter in and mix the graham cracker crumbs until moist.
4. Press crumbs into the bottom and up the sides of pie plate.
5. Using a medium bowl pour in half of the melted butter in and mix the chocolate cookie crumbs until moist.
6. Press crumbs into the bottom and up the sides of two pie plates.
7. Bake the pie crusts in center of the oven, covered with aluminum foil, for 10 min and let cool.
8. Using an electric mixer with the whisk attachment, beat the cream until it holds soft peaks, 4 to 5 minutes and then transfer to a medium bowl.
9. In the same bowl of the electric mixer (you don’t have to rinse it out) using the whisk attachment, beat the cream cheese on medium speed until smooth, about 3 minutes.
10. Add the brown sugar, salt, and vanilla extract and beat well.
11. Add in the peanut butter until smooth.
12. Gently fold in a quarter of the whipped cream and then continue to gently fold in another quarter of the whipped cream. Add in the remaining whipped cream until the mixture is well incorporated but still fluffy.
13. Using a spatula spread the filling into the prepared crusts.
14. Refrigerate pie for at least 4 hours.
15. Once pie has chilled, melt caramel and bittersweet chocolate and drizzle over the pie using a fork and sprinkle peanuts over top.
Whipped Topping
16. Just before serving, using an electric mixer with the whisk attachment, beat the cream and vanilla extract until it holds soft peaks, 4 to 5 minutes and top pies and serve.

Tips
• The pie will last, well wrapped in the refrigerator, for up to 4 days.

Please Enjoy

My thoughts
It was enjoyed by all and I was a fan of the light and creaminess of the pie. This was my first time ever having a cream pie, so I don’t have a comparison but I know I enjoyed this.

Berries & Pistachio Cream

Berries & Pistachio Cream - Candy Coated Culinista

Berries & Pistachio Cream – Candy Coated Culinista

This light dessert is fresh and so simple to put together.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 6 strawberries, quartered
• 10 black berries, pierced
• 20 blueberries, pierced
• ½ tbsp Grand Marnier
• ½ tbsp peach liqueur
• 1 cup, whipping cream
• 1 tsp confectioner’s sugar
• 1 tsp vanilla extract
• 1 tbsp pistachio, finely chopped

Assembly
1. Prepare the fruits and pour into bowl.
2. Pour Grand Marnier and peach liqueur over berries.
3. Whip whipping cream along with vanilla extract until thick.
4. Prepare pistachios.
5. In a glass cup place berries in and top with whipped cream and then sprinkle pistachios over top.

Tips
• You can use store-bought whipped cream if desired, but homemade is so much better.

Please Enjoy

His & Her’s Guinness Whiskey Floats

His & Her’s Guinness Whiskey Floats - Candy Coated Culinista

His & Her’s Guinness Whiskey Floats – Candy Coated Culinista

Mr. C. loves a good milkshake and Guinness is his drink of choice. This may be a new match made in heaven for him and might become a St. Patrick’s Day favourite.

Yield/Serving: 1 -2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 pint glass
• 1 whisky glass
• 3 scoops of good quality vanilla bean ice cream
• 1 bottle (341 ml) Guinness Extra Stout, chilled
• 2 tsp Whisky (Canadian Club)
• A few dashes Angostura Bitters
• Whipped cream, for topping
• Rolo syrup, for topping (The chocolate candy bar)

Assembly
1. Fill pint glass with two scoops of vanilla bean ice cream.
2. Slowly pour in the Guinness along with the whisky.
3. Shake a few dashes of bitters.
4. Top with whipped cream and drizzle rolo syrup.
5. Fill whiskey glass with one scoop of vanilla bean ice cream.
6. Slowly pour the remaining Guinness along with the whisky.
7. Shake a few dashes of bitters.
8. Top with whipped cream and drizzle rolo syrup.

Tips
• Use chocolate syrup if you can’t find Rolo syrup as Rolo syrup may be a Canadian thing.

Please Enjoy

My thoughts
This was a great dessert treat and I could distinctly taste the Guinness, bitters and the Rolo. I am not used to the bitter qualities of the Guinness and was hoping for a little more sweetness; but Guinness fans will love this as Mr. C. did. I found the whisky and the bitters enhanced the Guinness flavour. “Thanks for the float hun, it was quite tasty”

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