New Zealand Dessert Showcase, Empire Shopping Gallery

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This team sure knows how to whip up amazing dessert concoctions.

I was recently invited to the New Zealand Dessert Showcase held at the Empire Shopping Gallery, where I was introduced to the many different ways of preparing seemingly expert gourmet desserts by just using convenient, ready-made ingredients that can be found on supermarket shelves. The ingredients used are of brands that are already well-known in the local market, including Van Dyck (Marcel's), OOB, and Whittaker's.

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NZ goodness!


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The desserts were all prepared under 10 minutes (excluding cooking time, if cakes were involved), placing the focus on the ease of preparation and tasteful presentation.

The most innovative recipe of the day, in my opinion, was the chocolate mousse which incorporated soft tofu as one of its constituents. The chef emphasized heavily on the usage of dark chocolate (the darker, the better) as it would be a much healthier alternative, so you would never have to feel guilty consuming desserts again. Mousse can be served with pancakes, ice-cream, muesli, or however you want it to be. The simple recipe is as follow:

Whittaker's Chocolate Mousse Recipe:

  • 200g Whittaker's dark chocolate (of your preference)
  • 300g Soft tofu
  • 50ml Maple syrup

Method:

  1. Melt the chocolate over a double boiler.
  2. Puree tofu in a food processor until smooth. Add in maple syrup and process.
  3. Stir in melted chocolate and continue processing until well-blended.
  4. Refrigerate to chill.
*If you find it too sweet, increase the amount of tofu to 400g or use only 100g of chocolate


Desserts prepared by the chefs were:

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A combination of Whittaker's chocolate mousse, OOB blueberry ice-cream and Marcel's mini hot cake.


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Muesli, fresh milk, chocolate mousse, topped with a scoop of vanilla ice-cream.


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Beetroot chocolate cake with OOB organic macadamia & honey ice-cream - so healthy I can hear my intestines thanking me.


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OOB ice-cream wrapped in Marcel's sweet crepe, drizzled with fresh raspberry sauce. The crepe was heated in the microwave first before being served, giving it a warm, fluffy texture which was so appetizing and delectable.


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This two-ingredient ice-cream bread was a revelation for me. You can bake a cake by using just ice-cream and self-raising flour. What?!

Although the event was rather brief (and congested), I was able to squirrel away a couple of useful cooking tips. I can now enjoy simple, homemade desserts without having to feel guilty!

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