What’s your favorite gluten-free dessert? Mine is without a doubt pavlova! If you’re not familiar with pavlova, it’s time you two meet
For months I kept getting emails from one of the employees of Simply Gluten Free Magazine with little hints and sweet suggestions that I make some chocolate hazelnut desserts.
Finally, I gave in and decided to give a chocolate hazelnut spin to one of my all-time favorite desserts
It is my opinion that to be a great cook you don’t need to know how to cook “everything” – you just need to have a few really great basic recipes that can be modified with a few ingredient changes to create a plethora of really great spin-off recipes.
One of those recipes, especially for the gluten free cook, is
With Mother’s Day tomorrow it got me thinking about my own mother and how she shaped my life and inspired me.
From my mother, I learned that the details matter; the details are what take something from good to great. Taking time for the details shows you care.
To be an amazing, paparazzi-hounded, supersonic, gluten free dessert-making rock star you don’t need thousands of recipes. All you need are a handful of basic recipes and techniques you have mastered.
Nor do you need to go buy unusual, expensive, and hard to find ingredients. At least not if you master a few naturally gluten free recipes.
This recipe includes not one but two of what I consider basic recipes well worth learning – meringue and citrus curd.
Meringue can be used to
Pavlovas are naturally gluten-free and what I consider a staple in my gluten-free dessert repertoire. I am always happy to add to that repertoire. For this recipe, I just melted some homemade vanilla ice-cream (which is basically a frozen crème anglaise) and used that as the sauce which I pooled in little plates and topped with the pavlovas. The result? Very pretty. Very Rich. And very, very