Forget those heavy, cream-laden sauces that were so popular a few decades ago... the modern variation involves a lighter touch where cream simply adds richness and enhances other ingredients.
I have had a long association with chocolate blancmange: I've always wanted it desperately, but never been able to make it successfully. I've been down the cornflour and milk or cream route – with cocoa or melted chocolate – and when we worked on the
This is what I'd call half dessert and half ice cream. My niece Hannah and nephew Tom are chief ice-cream tasters in our family and this one gets very high ratings indeed. It differs from most other ice creams in that it needs 2 hours in the main bod
Make this the day before you want to serve it and you'll be rewarded with one of the lightest, creamiest desserts ever. Blueberries make a wonderful compote but you could also use other summer berries instead.
You have to make the terrine in advance, which means this is an ideal dessert when entertaining and will elicit many compliments from your grateful guests.
Cream, raspberries and toasted oatmeal drenched in whisky: what a combination! Perfect for Hogmanay, St Andrew's Day, Burns Night or any other excuse.
OK then, no more sticky moments and saucepans coated in hard toffee. You can, and will, achieve a light, creamy caramel with the utmost of ease – because someone else has made the caramel for you.
Wobbly and light - and a great dessert if you're watching the pennies - this creme caramel is a true nursery pudding classic, loved by people of all ages.
Never has a quiche Lorraine – essentially an egg, bacon and cream tart – been so easy to make, without losing any of its classic flavour and texture.
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Have you looked at the Delia Online Cookery School