#Creamy Desserts

[gpstudios]

Celebrating National Raspberries N' Cream Day: A Sweet Summertime Delight

Celebrate National Raspberries N' Cream Day on August 7th by indulging in the perfect combination of tart raspberries and rich cream. Discover creative ways to enjoy this classic summertime treat.

August 7th is National Raspberries N’ Cream Day, a celebration of a classic dessert that perfectly captures the essence of summer. The combination of tart, juicy raspberries with rich, creamy goodness is a match made in heaven, offering a refreshing and indulgent treat that’s perfect for hot summer days. Whether you’re a fan of traditional raspberries and cream or looking to explore creative…

[daily-deliciousness]

Chocolate peanut butter pie

[fullcravings]

Matcha Basque Cheesecake

[clnclm]

[buffetlicious]

The Musang King or Mao Shan Wang (猫山王) was originally known as Raja Kunyit, meaning "Turmeric King", a reference to the fruit's turmeric-coloured deep yellow flesh. In 1993, Raja Kunyit was registered with the Malaysian department of agriculture and assigned the code number D197. The owner of this clone was a Mr Wee Chong Beng from Tanah Merah, Kelantan. The name Musang King was derived from the region of Gua Musang where the clone was first planted.

In the 1980’s, a man named Tan Lai Fook stumbled upon a very old durian tree in Gua Musang and brought a branch back to Raub and started cultivating it. Today the Mao Shan Wang (猫山王) from Raub and Bentong in Pahang are regarded as the best in Malaysia. The durians are prized for its unusual combination sweet, buttery, thick, bright yellow flesh and robust flavour, with a hint of bitterness. Got this 1.5kg tub of durians (S$65) direct from the durian plantation in Johor Bahru, Malaysia through a colleague’s friend. The seeds are flat which makes this purchase even more worth the money spent.

Actually, I wanted two tubs of MSW but seller only have one so she recommended this tub of pale yellow Durians (榴莲) at S$35. Cultivar is unknown but it is sweet and creamy though can’t compare to the musang king. However, it seeds are even smaller and flatter than the Mao Shan Wang.

[kkimura]

今回は、クリーミーで口当たり滑らかな、レモンチーズケーキを作りました〜！🍋

冷蔵庫にレモンがたくさんあったので、ヨーグルトとクリームチーズで、びっくりするくらい美味しく出来て感動〜！🥹

作り方も材料も驚くほどシンプルなので、ぜひ動画参照下さい！

I made such delicious Lemon Cheesecake Bars!! Super creamy, light and tangy. I was amazed how good they tasted and will definitely make them again for holiday gatherings!! Going to be a huge hit for sure!! 😉

Watch the video for the recipe to follow! You will be surprised how simple and easy they are to make!!!! 🍋

[vegan-nom-noms]

Ninja Creami Peanut Butter Gelato

[msicecreamy]

Neapolitan Trio!

Brownie The Dessert With, Rayman (Raylato), and Rabbid Brownie!

I just realized that each one represents the flavor of Neapolitan ice cream:

Strawberry (Rabbid Brownie).

Vanilla (Rayman).

Chocolate (Brownie).

[recipesdecuisine]

creamy vegan chocolate milkshake

[nsdkrecipes]

Creamy Puff Pastry Delight

A decadent layered dessert featuring light and airy puff pastry filled with a generous amount of creamy filling, dusted with powdered sugar. This dessert is perfect for lovers of creamy textures and flaky, golden crusts.

[foodshowxyz]

🍀 Irish Cream Pie Recipe 🍀

Ingredients:

For the Crust:

• 150g graham cracker crumbs 🍪

• 50g granulated sugar 🧂

• 115g unsalted butter, melted 🧈

For the Filling:

• 240ml heavy cream 🥛

• 100g granulated sugar 🧂

• 3 tablespoons cornstarch 🌽

• A pinch of salt 🧂

• 360ml whole milk 🥛

• 3 large egg yolks 🥚

• 60ml Irish cream liqueur (e.g., Baileys) 🍀

• 1 teaspoon vanilla extract 🌼

For the Whipped Cream Topping:

• 240ml heavy cream 🥛

• 2 tablespoons powdered sugar 🍬

• 1 teaspoon vanilla extract 🌼

• Crumbled graham crackers or toasted coconut for garnish (optional) 🥥

Instructions:

1. Prepare the Crust:

• Preheat your oven to 175°C (350°F). 🔥

• In a medium bowl, mix the graham cracker crumbs and sugar. Stir in the melted butter until well combined.

• Press the mixture into the bottom and up the sides of a 23cm (9-inch) pie pan.

• Bake the crust for about 10 minutes, or until lightly golden. Remove from the oven and let it cool completely.

2. Make the Filling:

• In a medium saucepan, combine the heavy cream, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture begins to thicken and comes to a boil. 🥄

• In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot cream mixture to the yolks, whisking constantly, to temper the eggs.

• Pour the tempered egg yolks back into the saucepan with the remaining cream mixture. Continue to cook, whisking constantly, until the mixture thickens further and begins to bubble. 🔄

• Remove from heat and stir in the Irish cream liqueur and vanilla extract.

• Pour the filling into the cooled crust. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until set, at least 4 hours or overnight. ❄️

3. Prepare the Whipped Cream Topping:

• In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. 🍶

• Spread the whipped cream evenly over the chilled pie. 🎂

4. Garnish and Serve:

• Sprinkle crumbled graham crackers or toasted coconut over the whipped cream, if desired. 🌰

• Slice and serve chilled. 🍴

[jesusmyking2024]

[sixcupids]

x

[fullcravings]

Ninja Creami Protein Milkshake

[clnclm]

[buffetlicious]

During durian seasons, Singapore imported tons of these spiky fruits from Malaysia. My family loves Durians (榴莲) so sis and her friend headed over to Chong Pang where there is a gathering of the thorny fruit sellers. They weren’t sure which cultivar they had bought except that it cost S$15 a kilogram. The durians were of decent quality but not as flavourful nor sweet as the Mao Shan Wang (猫山王).

Topmost image from here.