Anonymous wrote:A Mont Blanc. Some have a crust, but I think of it as meringue, cream, chestnut cream only. Here is a recipe: https://www.bakinglikeachef.com/mont-blanc-by-sebastien-gaudard/

Wow that is very interesting looking! I've never seen one.

I feel like it should be white on the outside for the name.

Anonymous wrote:

Anonymous wrote:Olive oil cake made with almond flour. Served with masticated berries to spoon on top.

Masticated berries?

LOL. That should be macerated!

A Mont Blanc. Some have a crust, but I think of it as meringue, cream, chestnut cream only. Here is a recipe: https://www.bakinglikeachef.com/mont-blanc-by-sebastien-gaudard/

Anonymous wrote:Olive oil cake made with almond flour. Served with masticated berries to spoon on top.

Masticated berries?

Anonymous wrote:I have celiac and can't eat out of just anyone's kitchen because you made something gluten free today. I have learned the hard way too many times (I still get sick from cross contamination from your cutting board, wooden spoon, etc.).

Another celiac. I never eat “gluten free” items that people bring. I get sick from cross contamination in your kitchen. Baking pans and cookie sheets are a big culprit.

I have celiac and can't eat out of just anyone's kitchen because you made something gluten free today. I have learned the hard way too many times (I still get sick from cross contamination from your cutting board, wooden spoon, etc.).

Too late for the initial inquiry, but for future bakes I suggest The Gluten Free Austrian and Loopy Whisk for excellent GF recipes.

https://theglutenfreeaustrian.com/recipes/

https://theloopywhisk.com/diet/gluten-free/

You probably don't really have an issue with gluten if you've been eating it all week. Sorry you fell for the gluten-free propaganda.

Second the Nigella clementine almond cake. I also make coconut cream pie in a premade gf pie shell. I made a gf blueberry lemon buckle that was delicious. Pignoli cookies and almond cookies. Macarons. Lemon mousse. The GF Funfetti cake mix is actually very close to the original. The King Arthur website has good recipes too

Anonymous wrote:My DD has to eat gluten free. We've had very good success making favorite cake and cookie recipes with King Arthur's "Measure for Measure" flour. Just don't bake breads with it.

This! I make homemade pies using this for my pastry flour. Works great!

Anonymous wrote:Fruit. Baked fruit, fruit over panna cotta, fruit over whipped cream. Gelato. Creme brulee. Ile de Flotant. Affogato.

Tofu does not belong in a dessert. [/b]
[b]
I'm not a huge dessert person, but if we need to serve it these are what I make.

All of East Asia and people outside of East Asia who appreciate its food would beg to differ with you.

Why are you gluten free if you can eat it and not notice?

If it’s for general health reasons, don’t eat dessert!

I love this flourless chocolate cake from Metropolitan Bakery.

https://chefskitchen.tv/arc/flourless-chocolate-cake

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Chocolate mousse:
Dark chocolate
Silken tofu
Dash of date or maple syrup
1/4 cup soy milk

I tried this once and it was one of the worst things I've ever eaten. If gluten free is the goal, then why not just eat chocolate pudding? This recipe is for people who only eat vegan raw food and have forgotten what actual dessert tastes like.

Did you make it correctly? Not pp but I've done a version of this for parties and it gets gobbled up so quickly I've learned to set some aside for my friends who are vegan or dairy/gluten free or they risk missing out. I didn't use soy milk though.

Yes, I made it correctly and it looks like pudding but tastes like raw tofu slightly masked with other flavors. (Yes, I used silken tofu.) Are you sure your friends didn't just throw it out while you weren't looking? Why use tofu as a thickener rather than starch like a regular pudding? Gluten free does not mean vegan.

Hmmm, I make it with high quality chocolate and you can't taste the tofu. I use the asceptic containers of Japanese silken tofu.

Why use tofu? High protein, low calories, fairly healthy. I first made it for a cousin who can't eat any wheat or dairy and is vegetarian and has a free other allergies. She is often disappointed by not being able to eat desserts. I thought it works mainly be for her and everyone else would eat the regular desserts, but the tofu mousse goes quickly on the dessert table, especially if you don't tell people it's vegan unless they ask.

Maybe you're more sensitive to flavors, though.

Fruit. Baked fruit, fruit over panna cotta, fruit over whipped cream. Gelato. Creme brulee. Ile de Flotant. Affogato.

Tofu does not belong in a dessert.

I'm not a huge dessert person, but if we need to serve it these are what I make.