Dessertique: Antique Charm Meets Gourmet Delights

Food and drinks are not only about satisfying our cravings but also about the memories we create. And what better way to create an unforgettable experience than with beautifully presented desserts? By using antique and vintage serve ware, you can add a touch of nostalgia and charm to your dining experience.

We are thrilled to introduce Chef Yara, who will guide you through the process of serving your treats in a way that is not only delicious but also visually stunning. In this blog post, Chef Yara will take you step-by-step through the recipes featured in our YouTube video. So grab your antique and vintage serve ware, and let's get started on creating some beautiful and scrumptious desserts!

“Easy Tiramisu” Gooseberry and Ginger Biscuit Layers

• Ingredients

• • 120 g gingernut biscuits, plus extra for garnishing
• • 500 g fresh gooseberries, plus extra for garnishing
• • 120 g caster sugar
• • 30 g icing sugar
• • 300 g double cream

• Preparation

• 1. Place gingernut biscuits in mixing bowl and grind 10 sec on max speed. Transfer to a bowl and set aside.
• 2. Place gooseberries and sugar into a saucepan and cook 10 min or until the sugar is dissolved. Transfer to a sieve set over a bowl then set aside to cool and drain.
• 3. Mix cream and icing sugar, whisk until soft peaks form, pay attention to avoid overwhipping.
• 4. Add reserved cooled gooseberries and 1 Tbsp the reserved strained juice and gently combine.
• 5. Place 1 Tbsp of the reserved grated biscuit into the base of each serving glass. Place 2 Tbsp cream mixture on top then continue layering up dessert, finishing with a sprinkling of biscuit. Arrange a few larger pieces of broken ginger biscuit on top, decorate with gooseberries, then chill or serve immediately.

• Hints & Tips

• • Tinned gooseberries can also be used. Omit step 2 and continue with recipe adding rinsed and drained tinned gooseberries.

Carrot cake bliss balls

• Ingredients

• • 70 g pecans
• • 60 g walnuts
• • 50 g desiccated coconut, plus extra for coating
• • 75 g pitted dates
• • 80 g carrot, cut into pieces
• • ¼ tsp ground cinnamon
• • ¼ tsp ground nutmeg
• • ¼ tsp ground ginger

• Preparation

• 1. Place all ingredients into blender and mix until the mixture is consistent together.
• 2. Place extra desiccated coconut flakes onto a plate and set aside.
• 3. Roll tablespoons of mixture into balls (makes approx. 10 balls in total). Roll balls in coconut to coat and place into the refrigerator for a minimum of 30 minutes to set before serving.

• Hints & Tips

• • You can use soaked, then dehydrated nuts in this recipe.
• • You can store these balls in a sealable container in the refrigerator for up to 2 days or in the freezer for up to 1 month.

Mint lemonade

• Ingredients

• • 100 g sugar
• • 200 g ice cubes
• • 10 sprigs fresh mint, leaves only
• • 2 lemons, peeled, white pith and pips removed and cut into halves
• • 1000 g water

• Preparation

• 1. Place sugar, ice cubes, mint and lemons into blender and crush at maximum speed, increasing speed gradually until smooth.
• 2. Add 1000 g water and mix for a few seconds, increasing speed gradually to maximum. Serve immediately.

• Hints & Tips

• • Use mint leaves or grated lemon peel for garnish.
• • Choose smaller lemons with a smooth, shiny skin, as these are juicier and have less white pith.
• • For sweeter or tarter lemonade, adjust sugar to taste.

Sautéed Brown Sugar Pears

• Ingredients

• • 1 tablespoon lemon juice
• • 2 Anjou pears, peeled and cut into eighths
• • ¼ cup firmly packed brown sugar
• • 2 tablespoons butter
• • 1 teaspoon cornstarch
• • ½ teaspoon vanilla extract

• Preparation

• 1. Sprinkle lemon juice over the pears. Melt sugar and butter in a large nonstick skillet over medium heat, stirring occasionally. For 2 minutes or until melted and smooth. Reduce heat to low, add pears, and cook, stirring often, for 8 minutes or until pears are tender.
• 2. Whisk together cornstarch and 1 tsp. water. Stir into pear mixture and cook for 1 minute or until sufficiently thickened. Remove from heat and stir in some vanilla extract. Serve immediately. A great combination with good vanilla ice cream and gingersnaps..

Bon Appetite!

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Find your favorite tablescape pieces at Cabinet of Curiosity Serveware collection!