Dessert

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    Following my my recent trip to Mumbai, I’m thrilled to share an Indian dessert recipe inspired by prominent UK Indian chef Anjum Annand. Carrot in dessert may seem strange but then - who doesn’t love carrot cake?
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    Sometimes you just want a basic cake - nothing fancy, nothing complicated, just a batter you can throw into a tin, bung in the oven and feel confident that it's going to come out delicious. That's what we have with this here Basic Cake.
  • As soon as I ate this cheesecake in the Spanish Basque country, I knew my mission: get the recipe and adapt it for Thermomix. Now that I've done so, my life is pretty much complete. Witness my bliss and create your own!
  • Clafoutis (say 'clah-foo-tee') is a classic French dessert that is more or less a baked custard with fruit. It's so easy! Saffron farmer Gamila MacRury shows us a version with saffron. It takes this simple dessert to the next level, but you can leave the saffron out if you don't have it.
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    Dulce de leche translates from the Spanish to 'sweet milk'. It's a milk caramel that you can make on the stove for three to four hours with a LOT of stirring, or in the Thermomix, where it still takes some time but very little labour.
  • A great brownie must be chewy, moist and rich, with a bright crackling top. A brownie is not about lift, it's about lusciousness. This is a classic recipe that ticks all the brownie boxes!
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    Chocolate and peanut butter are besties so I thought they might like to hang out together in a layered tart! The tart is fun to make - we build it upside down then flip it right at the end. The concept is along the lines of Reese's peanut butter cups, but I've added a crisp biscuit base.
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    This is a new spin on sorbet! We create a fizzy powder using native Australian plum powders, then use that as the sugar base for a powerfully purple plum sorbet. The result is an effervescent and fruity iced confection that dances on the taste buds.
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    Vegan olive oil pastry is the base for a smashing fruit tart filled with deluxe chestnut and macadamia paste and topped with fresh plums.