Posts Under Desserts Category
By the last night of the Davao Food Appreciation Tour 2011, the participants were had already gained some weight and full from more than four days of eating. But nobody was able to resist the spread of desserts prepared by Cafe Demitasse. My favorite Cafe Demitasse dessert is the Banoffee Pie which I have practically every time I visit the…
It’s no secret that I love red eggs or salted eggs. So I got overly excited of trying the Mabuhay Palace Golden Egg Ice Cream. Salted eggs are duck eggs which have been preserved in brine resulting to a salty taste, soft texture for the egg white, and a grainy texture for the egg yolk. For this homemade ice cream,…
Months ago, Lyle posted a photo of what looked like scrambled eggs. Truth is, it was pancakes. Made from pancake mix. FAIL! After we saw that picture, we decided to have a “Pancakes Workshop,” where I would teach the group how to make pancakes from scratch. Everything was going well, until a brownout happened. Watch as we try to make…
After a long and tiring day of going around Iloilo, I think I deserve a delicious serving of a local sweet delight: Baye-baye. So after wolfing down a bowl of molo soup and a plate of pork binagoongan at Carlito’s, I decided to order Baye-Baye ala Mode upon the recommendation of Sam, our tour guide.
Our family’s Noche Buenas have always been something to look forward to. It is the time of the year when my aunts serve their best dishes. Last year, they passed on the toque to us, me and my cousins to prepare the Noche Buena. I was very much stressed out thinking I’d have to satisfy the taste and tummies of…
I love frozen yoghurt. So when Jill Tan told me to get a frozen yoghurt cup during the opening of Yogo Premium Frozen Yoghurt, I had a hard time choosing what combination of toppings to request. I usually like my frozen yoghurt with mochi or coffee jelly to balance the tartness, but I decided to have a fruity soury delight…
Ever since I saw it done in culinary school, I have wanted to make a Pot de Creme. A pot de creme is a chocolate custard. My first attempt was ok. Melting the chocolates with the cream and milk went well. The egg yolks prepared by my cousin was fluffly. And the combination of the chocolate base and the custard…
Last night, I received a yummy late night treat: a Chocolate Caramel Cinnamon Roll. It was absolutely 100% delicious!
The Pavlova is a popular meringue based dessert that is popular in New Zealand and Australia. It was created in honor of popular Russian ballerina Anna Pavlova.
Pot de Creme is a French custard with a chocolate base. Custards are prepared by mixing and cooking cream or milk with egg yolks. The creme brulee and the Filipino leche flan are popular dessert custards. Tiramisu and several other desserts are also made with a custard base.
The Davao Food Appreciation Tour (DFAT) was conceptualized during a free Christmas dinner at my favorite restaurant, Lachi’s Sans Rival Atbp. If it weren’t for that dinner given to me by Lachi’s owners, Mike and Melvin Aviles, we would not have a DFAT. It is no wonder that Lachi’s is one of the highlights of every DFAT. DFAT 2010 was…
Wanna make a simple sweet treat for a children’s party but you don’t have much time or skills? Try making these chocolate-covered marshmallows that we made for my niece Paige’s birthday party. First, make a ganache. WHUUUT?! According to Joy of Baking, the French term ganache refers to “a smooth mixture of chocolate and cream.” Melting chocolates would usually require…
