9 pro tips to take your desserts to the next level
How do you make your dessert really
stand out from the crowd? Is it adding that perfect scoop of smooth vanilla ice
cream on top, or achieving that deliciously moist bake?
Good Housekeeping Cookery
Director Meike Beck and home economist Monaz Dumasia – to get their insider
tips on how to make everyone's favourite course even more indulgent.
1. Remember seasoning’s not just for savoury dishes
"A pinch of salt added to just about anything boosts flavour, and is particularly complementary for chocolate or citrus puds – just don’t go overboard!" says Meike.
2. Quenelle like MasterChef’s finest
A simple way to elevate any dessert? Just add a scoop of Carte D’Or Vanilla, the UK's favourite vanilla ice cream*. It’s smooth, creamy and made with hand-picked vanilla pods from Madagascar for a delicious, rich taste. For a little extra flair, Monaz suggests trying a stylish quenelle (a smooth oval of ice cream) on top of your favourite pudding.
"If you want to master the art, take a tub of Carte D’Or Vanilla and put it in the fridge for 5-10 minutes to soften without melting," she advises. "Dip a tablespoon in warm water, shake off the excess, and start your quenelle by pushing the spoon away from you, skimming the surface of the ice cream until the spoon fills up. Then, twist the spoon so it faces you and scoop it back towards you until the quenelle forms."
3. Keep an eye on your brownies
Meike's top tip for anyone who asks her how to achieve deliciously moist, fudgy brownies? "Forget the normal rules of baking," she says. "Most recipes tell you to check your bakes with a skewer – when the skewer comes out clean, your cake is done – but if you do this with a brownie, it will be overcooked and dry. Check them five minutes before their cooking time is up and take them out when they’re just firm to the touch in the centre, before leaving to cool in the tin."
4. Use milk for moist bakes
Even the most beautiful looking cake can be ruined by a dry sponge. Thankfully, Monaz has this failsafe fix: "If you find your sponge cakes tend to be on the dry side, add a splash of milk to the batter after you’ve folded in the flour."
5. Perfect your topping ahead of time
When we are able to entertain at home again, you won't want to be stuck in the kitchen instead of spending time with your guests, so why not prep those finishing touches in advance? "To ensure everyone gets that perfect elegant scoop of Carte D’Or on top of their dessert, freeze a baking sheet lined with baking parchment ahead of time," Meike advises. "Scoop your ice cream into balls, place on the sheet, and freeze solid. That way, when it’s time for pudding and your guests are waiting, you can lift the balls off easily and serve within seconds."
6. Add flavour with brown butter
"Brown butter is very trendy right now, and adds a rich nuttiness," says Meike. "Try substituting it into bakes that call for melted butter or oil. To make your brown butter, gently melt butter in a pan over a low heat. As soon as it starts to smell toasty and rust-coloured specks appear, remove from the heat and empty into a bowl to stop the cooking, allowing to cool completely."
7. Avoid soggy bottoms
"If you’re blind-baking a pastry case for a sweet tart, brush with egg white five minutes before its cooking time is up," Meike explains. "Once baked on, the egg white provides a seal that helps prevent the pastry becoming soggy under the filling."
8. Try this failsafe chocolate sauce
"To make a quick store cupboard chocolate sauce that's worthy of an artisan ice cream parlour, put 50g of butter, 1tbsp of golden syrup, 1tbsp of sugar and 2tbsp of cocoa powder in a pan and heat gently, stirring well until smooth and glossy," Monaz advises. "Allow to cool for a few minutes, then pour generously over a few scoops of Carte D’Or Vanilla. The perfect combination."
9. Use a vegetable peeler
"For beautiful chocolate curls, use a Y-shaped vegetable peeler to shave along the long edge of a chocolate bar on to a plate and chill until needed," says Meike. "The fragile curls melt easily so don’t handle them – use a spoon to sprinkle them over your finished desserts."
Article and pictures taken from Good House Keeping - www.goodhousekeeping.com/uk/food/a31441389/9-pro-tips-to-take-your-desserts-to-the-next-level/
Feel free to visit them for more exciting ideas
