Simple things...

Such a simple thing, chocolate and strawberries but absolutely delicious nonetheless. I made quite a few for Luke and I to enjoy yesterday and they were just what we needed after a busy day of shopping and doing quite mundane "stuff". Kellie xx

Passionfruit Panacotta

This weekend I made some Passion fruit Panacotta after my darling best friend Kate made it for us a few weeks ago... I still love jars so made this delicious dessert in this for a pretty look. I was very excited to see the stunning colour of my passion fruit as well, so bright and fabulous!

Kellie xx

Here is the recipe...

2 tablespoons water
1 1/2 teaspoons powdered gelatine
1 cup pouring cream
1/2 cup caster sugar
2 teaspoons vanilla extract
2 cups buttermilk
fresh passion fruit

Place water in a small bowl and sprinkle gelatine over the water. Set aside until the water has absorbed the gelatine. Place cream and sugar in a saucepan and heat over medium heat until sugar is dissolved. Stir through gelatine until it is also dissolved in mixture. Remove from heat, add vanilla extract and butter milk. Place in glasses and refrigerate for at least 3 hours. Serve with fresh passion fruit. {via Donna Hay}

Kitchen ideas...

I spotted this gorgeous dessert and thought, I have to try it! So simple and it looks, well just stunning. Perhaps I could try some strawberries or raspberries as an alternative!

I couldn't help but vision myself eating this in that gorgeous kitchen featured too! xx

Image via Taste.com

Hedgehog Slice Recipe...

I made this delicious slice/dessert yesterday, not only was it so easy and quick, it's also fool proof (perfect for cooks like me). I have shared the recipe with you below...

• 125g butter
• 395g sweetened condensed milk
• 1 cup brown sugar
• 200g dark chocolate
• 5 sponge fingers cut into cubs (approx 1 cup)
• 1/4 cup roughly cut almonds
• 1/4 cup roughly cut cashews

Steps:

• Place butter, condensed milk and sugar in saucepan, stirring on low heat until it comes to the boil. Simmer for a further 3 minutes.
• Add chocolate and stir until chocolate is melted and all ingredients are combined
• Add sponge finger cubs and nuts, mix well.
• Place into a baking paper lined tray.
• Refrigerate for 1 hour then cut into bit sizes pieces.

And done! xx

Photo by Kellie Collis for Ada & Darcy x

Where did you come from?

Turns out today is my birthday!

Have a lovely Saturday everyone... Kellie xx

From The Cupcake Company x

Home made caramels...

I saw this posted at Cupcakes and Cashmere and it reminded me of the divine caramels I had at Rockpool for dessert recently. Oh they were so delicious. Everyone thought I was weird ordering caramels for dessert but when I shared them around everyone else had food envy. I must, must, must try these at home! Save me heading out for dinner to enjoy them. Kellie x

4 tablespoons unsalted butter, more for greasing pan

1½ cups heavy cream, preferably not ultrapasteurized

2 cups sugar

½ cup light corn syrup

Pinch salt

1½ teaspoons vanilla extract, optional.

1. Lightly grease a 9-inch-square baking pan. Combine all ingredients except vanilla in a broad saucepan or deep skillet and turn heat to medium-low. Cook, stirring occasionally, until sugar dissolves.

2. Mixture will bubble and darken; when color is dark beige and mixture measures 235 degrees on a candy thermometer, it is butterscotch sauce. (Use immediately or refrigerate for up to several weeks; warm in a microwave oven or over hot water to soften.) To make caramels, keep cooking and stirring until mixture is even darker, nearly brown, and measures 245 degrees (or until a piece of it forms a firm ball when dropped into a glass of cold water).

3. Stir in the vanilla and pour into prepared pan. Cool, then remove from pan in a block and refrigerate, but not for too long - what you want is a mixture cool enough so that it's not too sticky, but not so cold that it's solid; this is the easiest state in which to cut and wrap.

4. Use a sharp knife to cut caramel into pieces, then wrap each square in waxed paper or plastic wrap. These keep for weeks, especially if refrigerated, but are best eaten fresh and at room temperature.

Yield: At least 50 caramels.

Recipe from here. x

A pretty kind of tea party...

Stunning pastels. Just full of eye candy. And delicious things to eat. Those gorgeous rustic roses work a treat don't they! Have a beautiful week! Kellie xx

From here. x

Something delicious!

So i made the butterscotch pudding recipe from this post. Now I am not sure if it looks as it should but it is frightfully yummy. Super duper sweet - just as I love things!

First round I stupidly mixed the eggs and the sugar together so I started again for round two without any further mishaps. Yum! Kellie xx

Did someone say 'butterscotch pudding recipe'!?

Oh my what a divine dessert. I have been thinking about this for a while after I saw it here and I think this weekend is the weekend to give it a roaring chance! I love anything full of sugar. I am supposed to stay away of dairy but once every blue moon is ok isn't it!? Kellie xx

6 large egg yolks
1/4 cup firmly packed dark brown sugar
1 cup whole milk
2 cups heavy cream
1/2 cup granulated sugar
1/4 cup water
1 tsp fine table salt {I used half the amount}
1 tsp pure vanilla extract

Before you start: Position a rack in the center of your oven. Preheat the oven to 300*F. Place six 6-ounce ramekins in a 9×13 roasting pan.

In a large bowl, lightly whisk the egg yolks until smooth.

In a medium heavy-bottomed saucepan over medium-high heat, combine the brown sugar, milk, and heavy cream and heat to scalding, or until the milk is steaming and tiny bubbles have formed along the edges. Do not boil. Stir frequently to dissolve the brown sugar. Remove from the heat.

While the cream mixture is heating, in a medium heavy-bottomed saucepan over low heat, stir together the granulated sugar and water. Increase the heat to high and boil the sugar. When the sugar starts to sputter, use a pastry brush dipped in water to wash down the sides of the pan. As soon as the sugar turns amber in color (like clover honey), remove from the heat and slowly and carefully pour in the hot cream while stirring to stop the cooking. (The caramel will bubble as you add the cream, so use a long wooden spoon or whisk to stir them.)

In a slow, steady stream, slowly and gently whisk the hot caramel mixture into the egg yolks. Stir in the salt and vanilla. Strain the mixture into a clean pitcher and skim off any air bubbles with a spoon.

Pour the mixture into the prepared ramekins. Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins. Cover the pan with aluminum foil. Bake for 50-60 minutes, or until just set. Begin checking after 45 minutes. When gently shaken, a pudding should no longer look liquidy; it will move as one mass (albeit somewhat jiggly) and register 150* – 155*F on an instant-read thermometer. Remove to a wire rack to cool to room temperature in the water bath.

Remove the ramekins from the pan. Refrigerate for several hours until chilled. Serve. For longer storage, one chilled, wrap each individually with plastic wrap and refrigerate.

Serve chilled with freshly whipped cream. The puddings keep covered with plastic wrap in the refrigerator for up to 5 days.

From here. x

Something sweet!

It's my husband Luke's birthday on the weekend. And very importantly we need something delicious for dessert. Whilst normally I would try my luck in the kitchen we recently discovered a little patisserie close by that makes the most divine lemon meringue pie. So in consultation with Luke we are having one of these little babies in the shot for dessert!

Since I have dessert on the mind, tell me, what is your favourite dessert? Kellie xx Ps.

If you are a Sydney sider or visiting, make sure you stop by here. xx