My Very Best Passion fruit Dessert Recipe
This is my very best Passion fruit dessert recipe.
My Dessert introduction:
I love desserts - very much. If you combine desserts with delicious chocolate and fresh fruit, I think you´ll get some of the best combinations you can have. In this recipe, I show you a super easy and very elegant dessert, you can be proud to serve for anybody. I call this dessert Passion Love.
I have made it many times for family and friends and it´s a success everytime. Yes even children eat this passion dessert.
Cooking tips:
The cool thing about my dessert Passion Love is, that you can put it in the freezer and take it out when you need to serve it. So even if you have a big arrangement with a lot of guests or family, you do not have to be stressed about it. You can make your Passion Love dessert a long time in advance. You can also make the decoration in advance, it just needs to be placed in the fridge. I show in my video, that I make some gold balls decoration - made by marzipan or fondant - but you can easily replace them with chocolate balls or something else you like.
And if you have some nut chocolate left over after making the desserts, you can easily make them into chocolate nut bars.
Look into the video to se the recipe.
I hope you like to try my favorite dessert - I'm sure you´ll like it ????????
Thank you so much for supporting me and watching my video????
Lots of love from Susanne❤️????
#passionlove #bedstdessertwithpassion #homadepassiondessert
This video is made for entertainment purposes.
INSTAGRAM:
Master Gluten Free Fruit Crumble Recipe: For Berries and Stone Fruits
Turn your favorite fruit of the season into a show-stopping dessert with this master gluten free crumble recipe. FULL RECIPE:
INGREDIENTS
For the Crumble Topping
3/4 cup (105 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (25 g) certified gluten free old-fashioned rolled oats
1/4 cup (50 g) granulated sugar
1/4 teaspoon kosher salt
1/4 cup (55 g) packed light brown sugar
6 tablespoons (84 g) unsalted butter, melted and cooled
For the Fruit Filling
3 tablespoons (27 g) tapioca starch/flour
1/4 cup (50 g) granulated sugar
Pinch kosher salt
For a Berry Filling
8 ounces blueberries
8 ounces raspberries
1 1/2 pounds strawberries, washed and hulled
For a Stone Fruit Filling
1 3/4 pounds sliced and pitted stone fruits
Mini fruit tart recipe / Custard Tart / Chana's Creations
This video shows you how to make tart shells, and creamy vanilla custard (also called pastry cream) to fill the tart shells. Finally, you can top with fresh fruits of your choice to make them more delicious and glaze them with a simple sugar syrup.
Recipe:
Tart shells-
1 cup (125g) all purpose flour
1/3 cup (75g) cold butter
2 tbs (25g) sugar
1 tsp (4.5g) vanilla extract
1 large egg yolk
Very important: Freeze the tart shells for 20 min before baking. This helps to have non expanded shells if your dough got thawed during mold preparation (Forgot to add in the video)
Custard-
2 cups (500g) whole milk
1/2 cup (100g) sugar
1/4 tsp (2g) salt
1 tsp (4.5g) vanilla extract
4 large egg yolks
2 tbs (15g) corn starch
Jelly Fruit Bars Recipe
Very simple and super easy to make. You just need any fruits of your choice or fruits in can, and gelatine.
It is gorgeous, decorative, and impressive.
Ingredients:
*1 can fruits mixed in can (420 g or you can use fresh fruits)
*2 sachets gelatine 10g each (each will be dissoved in juice and in mango puree)
* 1 cup mango puree
Enjoy!????
#jellydessertrecipe#easyjellydessertrecipe#jellyrecipe
Fruity mini muffins filled with dried fruits and nuts | NO flour, eggs, sugar or butter required ????????????
A simple recipe for fragrant and soft mini muffins, which are ideal for morning coffee or aromatic afternoon tea.
Ingredients for 8 mini muffins (65g each)
Dough:
• 200 g ground almond
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 tbsp vegetable oil
• 4 tbsp agave syrup
Filling
• 70 g dry apricots /pre-soaked in hot water for 10 min
• 70g dry prunes /pre-soaked in hot water for 10 min
• 100g walnuts
Method:
1. Place onto parchment paper.
2. Divide into 12 pieces, 8 for muffin bases and 4 for crumble tops.
3. // Follow the video or roll out the dough with a rolling pin, spread the filling on 1/2 of the dough, cover with the second part of the dough.//
4. Press with a small jar into a muffin base.
5. Blend all ingredients for the filling.
6. Add the filling to the mini muffin bases.
7. Cover with remaining dough to form a crumble top.
8. Bake at 170°C for 15min.
9. Enjoy ????????????
Fruit & Nut no bake slice how to recipe Demo at Home
Learn how to make Chocolate Fruit & Nut Bars, This #homemade fruit & nut bar melt in your mouth and is so delicious it's an easy #recipe check it out !
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
Fruit & Nut no bake slice how to Recipe Demo at home
Video Recipe Link :
Makes 20
For Home Bakers a great Recipe for tea time treat
Recipe Ingredients:
Base
360g digestive biscuits
150g butter / marg
45g Syrup
225g Chocolate
Topping:
448g choc fudge
300g about Fruit & Nut
Method:
To make base
1. First melt down the #chocolate, butter, syrup in a microwave for about 2 min mix round with spoon
2. Put the digestive biscuits into the bowl; you can do this by hand or with a mixer on 1st speed, roughly break down the digestive biscuits, now add in the melted down ingredients and mix round so the biscuits are well covered
3. Scrape down and put on to lined tray, press out and then roll with a rolling pin
4. Put into Fridge
Topping:
5. Remove from the fridge, then spread over with 448g of warmed chocolate fudge, then add over the top with about 150g fruit & nuts then let this set
6. Add over the top warmed up chocolate & add more fruit & nuts over the top, then put into fridge
7. Remove from fridge and cut up into 20 slices
Now you can you can make the fudge filling and topping
Video Recipe Link :
Ingredients:
80g Dark Plan Chocolate
368g Baker fondant
Making the Fudge icing filling & topping:
Microwave :
Place the fondant into a safe microwave bowl, fire up the microwave on low five second intervals, this is to stop you overdo it, fondant needs to be warm but not hot, now just add in the chocolate and stirring constantly until melted, now ready it's spreadable.
Now you can start to sandwich them together with half the fudge icing, spread the remainder of the fudge icing over the top and the sides of the cake, swirling it to give a frosted look
Baker Confectionery Fondant How to Make Recipe
Granulated Sugar 793g
Water 198g
Glucose 113g
Video Recipe Link :
Please note that the Video my differ from the written recipe
Place the sugar and water into a large bowl and stir till dissolved; make sure there are no dry lumps of sugar left at the bottom of the bowl. Place on a hot heat and bring to the boil quickly as possible make sure to keep stirring all the time. Make sure you take off the top of the liquid the impurities as they arise, warm up the glucose and add it in to the boiling liquid keep stirring all the time. Removing all the impurities from the top and keep washing down the sides of the bowl all the time. When ready pour all onto a large slab or a metal with 4 sided tray, best to put your tray into a freezer this helps with cooling down, watch out very hot, The fondant or boiled sugar will naturally flow, it is then splashed on top with cold water and allowed to cool, when ready you can remove from tray and work it with wooden spatula or spoon, or you can also use two bowls one with ice cold water in, and one with your fondant in, this I think is best of cooling, you need to be wooden spatula or spoon and keep stirring, once the fondant has cooled it’s white in colour and forms into a semi solid mass. You can pack up ready to use.
For more Recipes under my photos on My Bakery facebook
Sourdough and yeast breads recipes
Home baker recipes
Home baker flapjack recipes
How it made in the bakery
Home baker pies, pasty etc
For more Recipes under my photos on My Bakery facebook
Sourdough and yeast breads recipes
Home baker recipes
Home baker flapjack recipes
Home baker pies, pasty etc
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