To make this no-bake dessert, soft bread is soaked in a chocolate custard and layered with a zingy raspberry sauce.
Puddings and Custards
Just Whipped Up
Described as a "bowl of comfort", this cornmeal-based, molasses-sweetened, spiced soft bready pudding bridges the gap between sunshine and gloom.
Like malted milkshakes? This simple and creamy dessert is a blast of milk chocolate and malt, with crunchy malt candy on top.
Imagine a creamy cappuccino, softly solidified. That's what the coffee panna cotta from Nigellissima reminds one of. Sweetened with brown sugar and flavored with espresso, this panna cotta is rich, yet refreshing.
Syllabub is an old English sweet cream dessert, whipped and curdled with spirits, citrus, or both. The recipe found in The Lee Bros. Charleston Kitchen creates a chilled cream cloud flavored with sherry and lemon. The clever combination of fig and rosemary makes a truly good topping.
Sometimes, the name tells you all you need to know. Buttery, boozy, toothsome and rich, this bread pudding from The Back in the Day Bakery Cookbook is just the thing for Sunday brunch. Or, you know, any time you want.
I'm pretty adept at making semifreddos, granitas, and all kinds of hand-stirred frozen desserts, but before I even started experimenting with those, I filled the chilly dairy void in my menu with all kinds of wacky panna cotta. Here's one great example.
This mold shuns dyes and artificial flavorings to focus on booze and fruit, geling prosecco with white cranberry juice, a bit of sugar and raspberries for a light and refreshing treat. And honestly, what better way to kick off the New Year than with some booze and fruit?