Pumpkin Parfait

When making pumpkin pie, there’s usually a bit of extra pumpkin filling (if not, just hold back a bit). Bake it in a lightly greased ramekin (or two), along with the pie. It should be taken out about 10 minutes earlier than when the pie is ready to come out.

Frozen Espresso Nougat with Pistachios & Bourbon

Frozen nougat is a lovely way to end a meal.  It is so light, and a half–cup serving is all that’s needed.  If the dinner has been a full one, it’s nice to serve something light and cool for dessert.  Remember that dessert is the last thing on your guests’ palates.  It needs to be…

Steamed Cranberry-Ginger Pudding

In our childhood home, Christmas dinner used to always end with a suet pudding with hard sauce.  Lovingly made a month or so ahead of time to be part of the day’s celebrations.  Unfortunately, most of us children didn’t like the pudding.  It was too heavy following an exhausting day and a big dinner.  Even…

Chocolate Orange Mousse

With several people with gluten free diets visiting, I wanted to still make them a special, swoonable (something that can make one swoon) dessert.  We didn’t have any whipping cream in the house, but as usual, did have lots of fresh eggs. Here’s my cream free version of a chocolate mousse, with the added headiness…

Crème Brûlée

My all time favourite restaurant dessert is Crème Brûlée.  In many restaurants it is the only dessert made “in house”.  The reasons for this are simple enough, this is a very simple dish, keeps well, and only needs to have the sugar burnt before serving.  Many other desserts require a baker or pastry chef, and…