Best dessert and baking recipes from TASTE Magazine

Afternoon tea

Parmesan profiteroles with Parmesan custard

15 minutes

Buttermilk and orange blossom water parfait

15 minutes

Rose-water marshmallows

10 minutes, 2 hours setting time

Peaches drizzled with honey-and-lavender custard

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 cup organic milk
2 T organic sugar
2 organic egg yolks
2 T honey
1 t lavender petals
4 dessert peaches
2 Oat Snap biscuits, for serving

Method

In a small saucepan over a medium heat, gently heat the milk, until lukewarm. Whisk together the sugar and egg yolks, then gently whisk into the milk.

Heat, until the mixture starts to thicken and coats the back of a wooden spoon – take care not to boil. Remove from the heat and add the honey and lavender petals.

Place the peaches in hot water for a few minutes, to loosen the skins. Submerge in cold water and remove the skins.

Place a biscuit on each plate, top with a peach and drizzle with the honey-and-lavender custard.

TASTE’s take:

This recipe makes the most of new flavour combinations. Apple and clove, salted caramel, clementines and chocolate, cumin and apricot, crystallised ginger and salted pistachio, caramelised garlic and Riesling vinegar, wasabi and maple syrup …embrace the spirit of adventure with these unusual flavour pairings.

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Parmesan profiteroles with Parmesan custard

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Buttermilk and orange blossom water parfait

Rose-water marshmallows

Floating island with tapioca creme anglaise

Peaches drizzled with honey-and-lavender custard

Peaches drizzled with honey-and-lavender custard

Ingredients

Method