Hazelnut goma dofu is a variation of traditional Japanese sesame tofu Goma Dofu, offering a rich, nutty flavour and a smooth, creamy texture. This dish combines the wholesome goodness of hazelnuts with the delicate, silky consistency of goma dofu, creating an irresistible fusion that makes a wonderful dessert.
For something sweet and uniquely Sri Lankan you’ve got to try Pani Walalu. These deep-fried, syrup-soaked coils of delight are a traditional treat that perfectly balances crispy texture with a burst of sweet goodness. Although it’s made with just a few ingredients like rice flour and coconut milk, Pani Walalu tastes like an indulgent dessert.
Xingren Doufu is a traditional Chinese almond tofu dessert that’s both light and satisfying. This delicate treat blends the texture of silky tofu with the subtle sweetness of almond, creating a soothing and refreshing dessert that’s perfect for any occasion. With it’s unique texture and presentation, Xingren Doufu offers a delightful twist on classic sweets.
If you ever added a small amount of water to melted chocolate, you’ll have witnessed the unfortunate transformation from a luxurious texture to a stiff paste. The chocolate seized. There is, however, a way to add water to chocolate without it seizing. And what’s even more exciting is that you can use that method to turn the liquid chocolate into a rich mousse.
Using only a few key ingredients, Biancomangiare (translating to “eating white”) is a dessert of purity and elegance that shines a spotlight on one of Sicliy’s most prized treasures. Almonds.
Amongst many other treasures, Tuscany is known for an abundance of chestnuts. Once considered a food of the poor, who foraged the fallen nuts in the forests, dried them and ground them into flour, chestnuts are nowadays considered somewhat of a luxury. And as such, this dessert has long conquered the heart of many Italians, while still remaining fairly unknown elsewhere.
Avocado might not be the secret ingredient you’re hoping for when thinking of a velvety, rich chocolate mousse. But since avocados are high in fat and, once ripened, also velvety smooth, they are indeed the perfect addition to a rich dessert. And don’t worry, you won’t actually taste the avocado. Win win.
Tembleque translates to wobbly, which does a good job a describing the visual texture, but doesn’t do justice to the velvety and creamy consistency of the dessert. Ever since I set out to discover traditional plant-based dishes from around the world, I’ve been surprised by how many naturally vegan options of popular everyday foods have long existed around us.
After a day of filming, this is usually the snack I sit down to. It’s so simple that I never considered turning it into a recipe, yet it is one of the most joyful things I make at home. In fact, I purposefully buy extra bananas just so I can gleefully watch them pass their prime. At this point, making the ice cream week after week becomes a selfless act of food preservation.
Jian Dui, Chinese Sesame Seed Balls, are a popular snack during Lunar New Year. They are crispy on the outside, light and slightly chewy on the inside and commonly filled with a sweet red bean paste. Once the dough is cooked in the oil, they begin to inflate and double in size, which symbolises good luck and prosperity for the year ahead.
Salame di Cioccolato is a traditional dessert from Italy and Portugal that is actually more common during Easter, but its festive look also makes it a great occasion for Christmas. It is usually made with chocolate and butter, but I am using dried figs and a bit of olive oil instead, which helps to hold the salami together while also naturally sweetening it without the need for added sugar.
This cheat’s sorbet is my favourite way to turn any fruit into a quick summer treat. It takes 1 ingredient and, once the fruit is frozen, it comes together in just 5 minutes. Unlike a sorbet, which is churned in an ice cream machine with a hefty amount of sugar to avoid the formation of ice crystals, this cheat’s sorbet only breaks down the frozen fruit, essentially creating a smoother & unsweetened granita.
Did you know you can use aquafaba (the cooking water left in a tin of chickpeas) just like egg whites? Mix it until stiff, fold in some melted chocolate and, voilà, you’ve got a super quick, plant-based mousse.