There’s an art­form to fin­ish­ing a meal; dessert wraps up the fi­nal bite, im­part­ing a sweet af­ter­taste that lingers in mem­ory long af­ter. Foo Foo Fine Desserts shows us how it’s done.

Home & Decor (Malaysia) - - FEATURE -

Un­ex­pected Sur­prises

For days when plain pound cake just won’t do, try adding an un­ex­pected twist, or change up the flavour of a tra­di­tional dessert. You never know when you’ll strike gold and find your new favourite sta­ple.

• Add a lit­tle zing; this can come in the form of a heady spice like nut­meg or cin­na­mon, both of which are per­fect with fruity cakes and treats, or grate in some ginger for a hearty warmth.

• It may seem coun­ter­in­tu­itive to add salt to dessert, but bal­ance is ev­ery­thing in life. A lit­tle salt will work won­ders in bring­ing out all the other flavours.

• Ex­per­i­ment with dessert recipes and com­bine the flavours of dif­fer­ent cul­tures. From saf­fron-laced madeleines to rose-scented zabaglione – the sky is the limit.

Gen­tly Sim­mered

Poached fruit in par­tic­u­lar is an olden-day treat that is very rarely avail­able in the mod­ern Malaysian restau­rant. De­spite that, it has lost none of its charm, and can be served in a myr­iad of ways: as is, with ice cream, or cooked into a sep­a­rate dessert.

• When pick­ing fruit for poach­ing, you want fruit that is firm and not too ripe. Ap­ples, pears, and peaches are tra­di­tional; how­ever, just about any fruit can be poached with the ex­cep­tion of berries, un­less you’re look­ing to make jam.

• Poach­ing is the per­fect way with which to im­part flavour Wine, spices, cit­rus, and tea all make great op­tions. If you have the freezer space, don’t throw out the poach­ing liq­uid; sim­ply freeze and re­serve for the next time you need it.

• Poached fruit is good as-is, but they also make the per­fect ac­com­pa­ni­ment to break­fast foods like pan­cakes or crepes. If you’re in the mood, poached pears are also great baked be­neath a layer of choco­late brownie bat­ter.

Churn Up a Storm

There’s al­ways some­thing im­mensely sat­is­fy­ing about mak­ing your own ice cream. From the abil­ity to cre­ate your own flavours to the sat­is­fac­tion of know­ing only the best in­gre­di­ents went into it, home-churned ice cream is the per­fect dessert for a sunny day.

• If you’re a novice at mak­ing ice cream, start out fol­low­ing a recipe. Test out a few to see which one you like best. It takes a few tries, but you’ll even­tu­ally find the right tex­ture and flavour, which you can then tweak and ad­just to suit your own tastes.

• Con­sider the ac­com­pa­ni­ments; from de­hy­drated fruit to pas­tries and candied nuts, noth­ing quite beats the per­fectly-built sundae when it comes to dessert.

• Do am­ple re­search on­line so you know what to ex­pect when adding tex­tures to your ice cream. Some ad­di­tions, such as chopped fruit and raisins, can be added be­fore churn­ing, while oth­ers run the risk of get­ting soggy.

Cre­at­ing Tex­ture

The hu­man taste­bud en­joys more than five flavours; when it comes to cui­sine, the abil­ity to de­tect a myr­iad of tex­tures can make some­thing in­fin­itely more en­joy­able. For this pur­pose, adding tex­ture to a dessert can re­ally up the ante, chang­ing up the ex­pe­ri­ence en­tirely.

• Lay­ered desserts pro­vide the best op­por­tu­nity for cre­at­ing tex­tures within a sin­gle serv­ing. For this pur­pose, make sure the base layer is one that is strong enough to hold up the oth­ers. This way, you won’t run the risk of the dessert fall­ing apart while you’re plat­ing.

• Make sure you have a va­ri­ety of tex­tures in ev­ery bite. A good ex­am­ple of this is the com­bi­na­tion of cake, cream, and crunchy caramelised nuts.

• Lay­er­ing in a ves­sel is also de­sir­able if you’re afraid of your cre­ation col­laps­ing. You can do this by ei­ther cre­at­ing a pud­ding in a bowl which you can serve di­rectly at the ta­ble, or us­ing a round or square cake tin, and then re­mov­ing, cut­ting, and plat­ing just be­fore serv­ing.

Ginger cus­tard pud­ding with water­melon granita and wafer cookie.

Crispy prof­iteroles with salted caramel cof­fee ice cream

Red wine poached pear with chrysan­the­mum ice cream

Tahini choco­late mousse with hon­ey­comb and peanut tu­ille

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