Chocolate Mousse (no eggs)


1 container Nutella chocolate spread

3 containers sweet cream (1 container = 250 ml)

Method: Over double boiler, carefully blend chocolate with one sweet cream. Mix well, and cool. Stiffly beat 2 remaining containers of cream. Fold chocolate mixture into cream and refrigerate at least 8 hours, preferably overnight.

Pears in Mascarpone Custard


6 medium pears (or peaches or apples) – peeled

1 teaspoon sugar

4 Tablespoons butter

1/2 cup sugar

1 egg

2 Tablespoons flour

2/3 cup mascarpone cheese

Method: Arrange fruit in baking dish and sprinkle with sugar. Cream butter and sugar till light. Beat in egg, then mascarpone cheese. Stir in flour and mix […]

Auntie Myra's Custard


700 ml milk

3 rounded Tablespoons custard powder

3 rounded Tablespoons sugar

Method: Place custard powder in jug, and mix with 5 Tablespoons of the milk. Boil remaining milk with sugar, stirring to dissolve sugar. When milk rises, pour into jug of custard, and whip – beating with large spoon till well mixed and […]

Barbara's Granadilla (Passion Fruit) Snow


1 cup or more granadilla pulp (or any pureed canned or fresh fruit)

3-4 Tablespoons sugar

3 egg whites

1 container sweet cream (250 ml)

14 gr gelatin, dissolved in 1/2 cup boiling water

Method: Stiffly beat egg whites with some of the sugar. Add gelatin to whipped cream, and add fruit. Fold into […]

Rice Pudding


7.5 Tablespoons rice

4.5 cups milk

1/4 cup sugar

1/2 teaspoon salt


vanilla essence

Method: Wash rice, drain, and place in bowl. Add warm milk, sugar, salt, and vanilla essence. Mix well, and place in buttered casserole or pie dish. Dot with pieces of butter and bake in low-mod oven about 2 hours, […]