Who can forget the spectacle that Bridgerton has always been? With Part 1 of Bridgerton Season 3 already out, we have really enjoyed the “will they, won’t they” love story between Penelope Featherington (played by Nichola Coughlan) and Colin Bridgerton (Luke Newton). These two remained at the periphery of the ton’s attention previously, but in this installment, Penelope is really keen to put herself out there so she can find the right suitor in the highly competitive marriage market of Regency-era high society. Meanwhile, Colin also returns from his travels abroad, all tanned, chiseled, and with newfound maturity. Then there are your usual roster of characters and some newbies too who have been put in the limelight.
Each and every single one of these characters has their own style, which is often grand and regal. Their personalities and their personal styles put together can’t help but remind us of certain confections. According to us, these are the desserts that these Bridgerton characters could be. Do you agree? Experiment with these most delicious dessert recipes and let us know.
Penelope Featherington - Red Velvet Cake
Ingredients:
For the cake:
- 360 g cake flour
- 1 tsp baking soda
- 2 tbsp cocoa powder
- 113 g room temperature butter
- 400 g granulated sugar
- 240 ml canola oil
- 4 eggs
- 1 tbsp vanilla extract
- 1 tsp distilled white vinegar
- 240 ml buttermilk
For the frosting:
- 452 g room temperature cream cheese
- 170 g room temperature butter
- 600 g confectioners’ sugar
- 1 ½ tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 177 C and grease two 9 inch cake pans. Set them aside.
- Then add all of the ingredients for the cake in a food processor and give it a good blend. You should have a pourable batter.
- To make the color of the red velvet cake even deeper, you can use some red food coloring too.
- Divide the cake batter into the prepared cake tins and then bake for 30 to 32 minutes. To check for doneness, insert a toothpick into the cakes. If it comes out clean, then you know the cake is done.
- Let the cakes cool down and then start preparing the frosting.
- Using a handheld whisk or an egg beater, whisk the cream cheese with butter for about 2 minutes. Then add confectioners’ sugar, vanilla extract, and salt.
- Mix and combine until the frosting looks creamy.
- Frost your cake either using a spatula or with a piping bag. You can decorate with sprinkles too if you want.
- Refrigerate so that the frosting settles and then slice the cake and serve.
Colin Bridgerton - Chocolate Mousse
Ingredients:
- 3 eggs
- 125 g dark cooking chocolate
- 10 g unsalted butter
- 125 ml cream
- 35 g caster sugar
Instructions:
- Ensure that all ingredients are cold before you start working on the mousse.
- Separate the eggs and yolks into two different bowls.
- Then break the yolks and whisk until they are uniform and silky.
- Break the chocolate into pieces and add to a bowl along with the butter. Add all of this to a microwave safe bowl, then melt in 30 second intervals. Mix to ensure the mixture is smooth and silky. Set this aside to cool.
- Ensuring that the cream is cool, whip to get stiff peaks.
- Incorporate air into egg whites with caster sugar until you get stiff peaks.
- Add the yolks into the chocolate and give this a good mix.
- Then incorporate the egg whites, followed by the whipped cream.
- Transfer into serving bowls or a serving dish, then refrigerate.
Eloise Bridgerton - Lemon Meringue Pie
Ingredients:
For the crust:
- 315 g flour
- 1 tsp salt
- 85 g unsalted butter
- 130 g cold vegetable shortening
- 120 ml ice water
For the filling:
- 5 egg yolks
- 320 ml water
- 200 g granulated sugar
- 38 g cornstarch
- ¼ tsp salt
- 120 ml lemon juice
- 1 tbsp lemon zest
- 2 tbsp room temperature unsalted butter
For the meringue:
- 5 room temperature egg whites
- ½ tsp cream of tartar
- 100 g granulated sugar
- ⅛ tsp salt
Instructions:
- For the pie dough, whisk the flour and salt together then incorporate the butter and shortening using two forks or a pastry cutter.
- Keep doing this until you get a coarse texture.
- After that add the water 1 tablespoon at a time and mix with a spatula or a wooden spoon.
- When the dough turns into large clumps, that’s your sign to stop adding more water.
- Next step is to work the dough by kneading it so it comes together.
- If the dough is crumbly and dry, then wet your hands with ice water and continue to knead. If it’s sticky, dust your work surface with flour and continue to knead.
- Flatten it into a disc, wrap in cling film or butter paper and let the dough rest in the fridge for 2 hours.
- Roll the chilled dough out on a floured surface until it is a thin 12 inch circle. This should fit perfectly in a 9-inch pie mold.
- Once you’ve placed the pie dough in the mold, preheat the oven to 190 C.
- Cover the pie crust with baking paper, pour in some uncooked beans or rice till the brim and blind bake for 15 minutes.
- Then take out the pie crust, poke holes in with a fork, and put it back in the oven for an additional 10 minutes. Once done, let it cool.
- Meanwhile, reduce the oven temperature to 177 C.
- Whisk all the egg yolks together and set aside. Then whisk all the rest of the ingredients together in a saucepan.
- Wait for the mixture to become cloudy then bubble and thicken. This is when you take the saucepan off heat.
- Now temper the egg yolks by pouring the sugar and lemon syrup slowly with one hand and whisking with the other. Do this till you run out of the syrup.
- Transfer the eggs into the pan and put it on medium heat. Whisk and let the filling bubble. Then remove from heat and add the butter.
- Pour the filling into the pie crust and spread it evenly with a spatula.
- For the meringue, add air into the egg whites along with cream of tartar. Once you get soft peaks, add sugar and salt. Continue whisking to get glossy stiff peaks.
- Artfully arrange the meringue over the filling.
- Pop the pie tin back into the oven and bake it on the lowest oven rack for 20 to 25 minutes. The meringue should take on a color. If the meringue is browning too quickly, shield it from the heat by covering it with foil.
Let the pie cool for an hour or longer before you serve it.