There are desserts I like to bake for the sake of baking, rather than eat, and treats I enjoy eating that I don’t bake (like croissants). Then, we have this strawberry pavlova which falls into both categories. I love making meringue. It’s so dramatic when the egg whites change to glossy white. As for eating pavlova, it’s texturally fantastic. You get the the crunch and crumble of the meringue, creaminess from the whipped cream and then juicy, sweet-tart fruit.
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It isn’t a proper afternoon tea without clotted cream. I discovered that it is quite easy to make; it just requires a long cook time. For my first batch, I had great success cooking in the oven for 8 hours, but there is a faster way. For the second batch, I used the “quick” method, which is just 1 hour on the stovetop. With either method, you will still need to chill the cream in the fridge to let it thicken, but overall, the latter method does speed things up considerably.
Whenever I’m at a Thai restaurant and see mango sticky rice on the menu, I will absolutely order it. I doesn’t matter how full I am from eating Khao Soi or Phat See Ew, I will make room. It’s one of my favorite restaurant desserts. The first time I had the dish homemade, my Thai friend from pastry school showed me how.
Can’t think of a better way to celebrate the new season of Bridgerton (see my review) than having an afternoon tea party worthy of the ton. All the details for my table are below!
Mango pudding is my go-to dessert when I have dim sum in Chinatown. It’s something I’ve eaten since childhood. When the push cart comes around to my table, I always peer inside to search for the dessert, hoping it’s in a heart mold because that’s the traditional shape and my favorite. For Chinese banquets, it’s served in a large format, often shaped like a fish, a symbol of wealth, luck and prosperity. The server will place the dish on the table and then pour evaporated milk on top. I always ask for extra, because I like the pudding drowning in it. Typically the pudding is made from a mix which I don’t mind; I will still order it, but I wanted to create a recipe from scratch.
