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<blockquote data-quote="Marguerite" data-source="post: 232167" data-attributes="member: 1991"><p>daughter in law & I shared a dessert at the restaurant last Sunday; the dessert wascalled "Death by Chocolate". It had double choc ice cream (we actually buy that in a tub, it has choc bits and choc syrup in choc ice cream) then more choc syrup, more choc bits, a couple of chocolate wafer biscuits stuck in it - all served in a HUGE brandy balloon.</p><p></p><p>Another bad for you favourite here is home-made tiramisu as achocolate log. We get chocolate biscuits (choc flavoured, not choc coated) and a tub of whipped cream. A glass of espresso coffee mixed with coffee/choco liqueur. YOu dip the biscuits quickly in the glass, then sandwich them with cream. Keep dipping and sandwiching, until you get all thre biscuits into one long line like a log. Then cover the whole thing with more whippedcream and cover with chocolate curls (vegetable peeler and block of chocolate). Or if you want bigger chocolate scrolls, you pour melted chocolate on a marble slab snd then when it's mostly set but still soft, you scrape it with a spatula to get large, soft curls in long scrolls. Cover the log with that.</p><p></p><p>Or there's one of Australia's national desserts, pavlova. You make one, huge meringue in a big disk. Dinner plate sized or bigger. Bake it in a slow oven so you get a large, firm shell (my sister has the oven on the lowest setting then opens the door wide, overnight). Then cover it with whipped cream, then pile on chopped fruit. You should include mango, strawberries, passionfruit, kiwifruit or variations on this. Eat it quickly, especially if you use passionfruit, kiwifruit or pineapple, since the acids on those fruits will eat their way through the shell. Nexy morning it will be a puddle of liquid sugar.</p><p></p><p>Enjoy!</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 232167, member: 1991"] daughter in law & I shared a dessert at the restaurant last Sunday; the dessert wascalled "Death by Chocolate". It had double choc ice cream (we actually buy that in a tub, it has choc bits and choc syrup in choc ice cream) then more choc syrup, more choc bits, a couple of chocolate wafer biscuits stuck in it - all served in a HUGE brandy balloon. Another bad for you favourite here is home-made tiramisu as achocolate log. We get chocolate biscuits (choc flavoured, not choc coated) and a tub of whipped cream. A glass of espresso coffee mixed with coffee/choco liqueur. YOu dip the biscuits quickly in the glass, then sandwich them with cream. Keep dipping and sandwiching, until you get all thre biscuits into one long line like a log. Then cover the whole thing with more whippedcream and cover with chocolate curls (vegetable peeler and block of chocolate). Or if you want bigger chocolate scrolls, you pour melted chocolate on a marble slab snd then when it's mostly set but still soft, you scrape it with a spatula to get large, soft curls in long scrolls. Cover the log with that. Or there's one of Australia's national desserts, pavlova. You make one, huge meringue in a big disk. Dinner plate sized or bigger. Bake it in a slow oven so you get a large, firm shell (my sister has the oven on the lowest setting then opens the door wide, overnight). Then cover it with whipped cream, then pile on chopped fruit. You should include mango, strawberries, passionfruit, kiwifruit or variations on this. Eat it quickly, especially if you use passionfruit, kiwifruit or pineapple, since the acids on those fruits will eat their way through the shell. Nexy morning it will be a puddle of liquid sugar. Enjoy! Marg [/QUOTE]
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