Forget Paris; ‘P’ & ‘Q’ Alley Is Where the Real Sweet Pastries and Jiggly Puddings are Nesting

Beyond puddings, parfaits and the common dessert fare, there are some special and some not-so-common desserts that are piquant and quaint in taste and texture. Dive in as we divulge the not-so-secret recipes of these delicious desserts.

While most of us are mere dessert demolishers who stick to the usual suspects of chocolate and cake, there are hidden gems lurking in the alphabet shadows. ‘P’ is bringing the party with pies, puddings, and more, and ‘Q’ is hiding quirky creations like fruit pastes that will have your friends begging for the recipe.

We'll dive into Australian delights like the Pavlova — an airy cloud of meringue just waiting to be crowned with fresh berries. Then we’re off to Europe with its delectable pastries hot from the oven, and jiggly jellies bursting with surprises suspended in their fun texture. Here are the P’s and Q’s of the dessert world that we urge you to bake and expand your dessert horizons with, beyond the trite local delights.

1. Pavlova

• 4 egg whites
• 250 gm caster sugar
• 1 tsp vanilla extract
• 250 ml heavy cream
• Fresh fruit such as kiwis, strawberries, and passionfruit for topping

Instructions:

• Preheat the oven to 150°C and line a baking tray with baking paper.
• Using an electric mixer, beat the egg whites in a clean bowl until soft peaks form.
• Gradually add the 250 gm caster sugar, 1 tbsp at a time, beating well after each addition until the mixture is thick and glossy.
• Fold in the vanilla extract.
• Scoop the mixture onto the prepared baking sheet and shape it into a 20cm circle.
• Bake for 1 hour then turn off the oven and allow it to cool completely in the oven with the door ajar.
• Just before serving, whip the 250 ml heavy cream until soft peaks form.
• Top the pavlova with whipped cream and fresh fruit.

2. Profiteroles

Ingredients:

• 250 ml water
• 100 gm butter
• 150 gm all-purpose flour
• 4 eggs

Filling:

• 500 ml heavy cream
• 125 gm powdered sugar
• 1 tsp vanilla extract

Instructions:

• Preheat the oven to 200°C.
• In a saucepan, bring the water and butter to a boil.
• Remove from the heat and add the flour all at once. Stir vigorously until a smooth ball forms.
• Return to the heat and stir for 2 minutes.
• Transfer it to a stand mixer and beat in the eggs, one at a time, until fully incorporated.
• Pipe or scoop ping-pong ball-sized rounds onto a baking paper lined baking tray.
• Bake for 20 minutes, then reduce the heat to 150°C, and bake for 20 minutes more until crisp.
• For the filling, whip the heavy cream, powdered sugar and vanilla until soft peaks form.
• Cut profiteroles into half and fill them with cream.

3. Panna cotta

Ingredients:

• 500 ml heavy cream
• 125 gm sugar
• 1 vanilla bean, split lengthwise
• 4 gm gelatin

For serving:

• Fresh berries
• Chocolate shavings

Instructions:

• In a saucepan, combine the heavy cream, sugar and vanilla bean. Heat gently until the sugar has dissolved, stirring occasionally.
• Remove from the heat and allow it to infuse for 30 minutes. Then remove the vanilla bean.
• Sprinkle the gelatin over 25 ml cold water in a small bowl. Let it stand for 5 minutes to soften.
• Warm the cream mixture gently again until it’s almost simmering. Remove from the heat and add the gelatin mixture, stirring it to dissolve it completely.
• Pour into six 150 ml ramekins or molds. Refrigerate for at least 4 hours, until set.
• To serve, dip the ramekins in warm water for 5 seconds. Invert onto plates. Serve it topped with fresh berries and chocolate shavings.

4. Quindim

Ingredients:

• 250 ml condensed milk
• 4 eggs, separated
• 75 gm sugar
• 1 tsp vanilla extract
• 150 gm shredded coconut

Instructions:

• Preheat the oven to 180°C. Grease twenty 6cm ramekins or mini pudding molds.
• In a medium bowl, whisk the egg yolks until light and fluffy. Add the condensed milk, sugar and vanilla. Whisk it until it’s smooth.
• In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold into the yolk mixture.
• Fold in the shredded coconut until it’s just combined.
• Scoop the batter into the prepared ramekins, filling them about three-fourths of the container.
• Place ramekins in a baking pan and pour boiling water halfway up the sides of the ramekins.
• Bake for 25-30 minutes, until the tops are golden brown and set.
• Allow it to cool completely before serving. Run a knife around the edges to loosen, then invert them onto plates.