Desserts from Around The World

Last summer we did Breakfast from Around The World, trying out a bunch of different breakfasts so that we could see what our children liked and disliked, along with experiencing more of the world, through food. As the summer holiday approached, all three of them asked if we would be doing breakfast around the world again or possibly a new “around the world” food series. So, desserts from around the world is what we settled on! We selected a bunch of different desserts from different parts of the world that we have not had before and tried them for ourselves.

Thailand: Mango and Coconut Sticky Rice

Amelia absolutely loves mango, so making mango sticky rice felt like a great start! To be completely honest, I could not for the life of me find sticky rice, so I just made normal rice the normal way I would. I then took a can of coconut milk and heated it in a pan with some sugar and a little bit of cornstarch to thicken it. When the rice was done, I added some to the plate, poured on the coconut sauce and added freshly sliced mango. Amelia and Robin very much liked this, while Kai said it was okay but he wouldn’t have it again.

Belgian: Waffles

For these Belgian Waffles, we went a super easy route. We purchased some Tesco Finest Sugar Waffles from our local Tesco, instead of making our own. Then, we topped it with some homemade jam that was mixed with a bunch of extra strawberries, to create a sort of pie filling to put on top. I then took some single cream, whipped it, and added a bit of sugar to make a whipped cream topping. Everyone really enjoyed these waffles and said they’d have it again, which was no surprise.

Brazil: Brigaderio

This dessert was a bit challenging to make! With just some butter, sweetened condensed milk and cocoa powder, you will find yourself heating them all up in a pot until thick. This takes around 10 minutes. The mixture is then poured into a tray and put in the fridge for an hour, until it sets up. You can then roll the balls and run them in sprinkles! They are very chocolate tasting, very sweet, and you only need one or two for dessert. For me, it wouldn’t really set up and was a sticky mess, but Kai, Robin, Dann and I all loved the taste.

Mexico: Tres Leches Cake

Everyone enjoyed the Tres Leches Cake from Mexico, despite being unsure about a “wet cake”. You will need to whisk up eggs with a bit of salt, then add a bunch of sugar. Once that is thick, you should set them aside. You’ll need to then mix the egg yolks, more sugar, and vanilla until pale. Add in baking powder, milk and flour, then add in the whipped egg whites and fold it all together. Once the cake batter is done, you need to bake them until baked through. Then while it’s cooling, you want to poke lots of holes within the cake and add in a mixture of evaporated milk, double cream and sweetened condensed milk, which will soak into the cake. The rest of your double cream can be whipped up, top the cake with that and a sprinkle of cinnamon.

France: Tarte Tatin

This one, I am the most proud of in this series! The Tarte Tatin is a long bake, with you cutting and freezing the dough, then peeling and coring apples. Then, you need to caramelize some sugar, before adding butter and placing your apples into it. Brush the apples with melted butter, then place it all in the oven for half an hour. Once it’s started to bake, you can then add the frozen dough onto it and place it all back into the oven, where it will finish baking. It’s then taken out to cool before it’s flipped. We served it with crème fraîche, but that was a little sour for us, so next time we’d likely use unsweetened whipped cream to cut through the sweetness of the dessert but not have a sour taste.

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