Posted on Friday, 7th June 2013 by Grace Massa Langlois

With summer around the corner I thought I would share an Italian frozen dessert, semifreddo. My son, Matt loves lemon (eats them like oranges) and although he doesn’t generally appreciate lemon desserts I thought I might be able to tempt

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Photo of three Honey-Lemon Semifreddo desserts garnished with fresh blackberries and Limoncello bubble sugar displayed on white cake stand.
Posted by Grace Massa Langlois with 5 comments

Posted on Friday, 15th March 2013 by Grace Massa Langlois

I love the simplicity of this Baked Lemon Pudding. Having said this, please don’t let the simplicity fool you into thinking this is just a plain pudding. By infusing the zest into the cream it adds a completely different dynamic

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A photo taken looking down on Baked Lemon Custard in a white flan dish.
Posted by Grace Massa Langlois with 3 comments

Posted on Friday, 18th January 2013 by Grace Massa Langlois

During the holidays I was in charge of preparing the desserts and when my niece, Natalie, requested Lemon Meringue Tart I couldn’t disappoint. Plus whenever I get the chance to prepare a citrus dessert I’m right on it because both

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A photo of Lemon Meringue Tart in a white ceramic tart dish displayed on a white cake stand with a black background.
Posted by Grace Massa Langlois with 16 comments

Posted on Friday, 16th November 2012 by Grace Massa Langlois

Throughout the holiday season I always have a bowl of clementines on my kitchen island, Christmas wouldn’t be the same without them. And it’s also the only citrus fruit my children both enjoy, hallelujah! Having said this, I’ve never thought

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A photo of a basket of clementines used in Clementine Custard.
Posted by Grace Massa Langlois with 6 comments

Posted on Friday, 21st September 2012 by Grace Massa Langlois

Panna Cotta “cooked cream” is a delicate Italian dessert. The eggless custard is traditionally prepared with a combination of milk and cream, and sugar. It’s classically flavoured with vanilla bean and set with gelatine. The origin of the dessert is

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A photo of two Layered Panna Cotta Desserts with Fresh Berry Compote and Sliced Almonds.
Posted by Grace Massa Langlois with 6 comments

Posted on Friday, 3rd August 2012 by Grace Massa Langlois

When I have a craving for something it seems to be the only thing I can think about. And this week all I could think about was blueberries and pastry. Instead of whipping up my usual fruit tart with crema pasticcera

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Blueberry Tart with crispy sweet pastry, layer of lemon curd and mascarpone cream.
Posted by Grace Massa Langlois with 24 comments

Posted on Friday, 28th May 2010 by Grace Massa Langlois

What a week, I am so happy it’s coming to an end. I’ve had a difficult week, I needed something to get my mind off the elephant in the room, I decided to get myself back in the kitchen doing

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A close up photo of 3 lemon tassies on a mini yellow cake stand.
Posted by Grace Massa Langlois with 26 comments

Posted on Monday, 3rd May 2010 by Grace Massa Langlois

After the last couple of weeks of sweets I was looking for something tangy and refreshing, Lemon Posset with Langues de Chats and a few batches of Lime Meltaways definitely fulfilled my craving. I thought for a change I would

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A photo of 3 shot glasses containing lemon posset on white plate with 2 yellow daisies.
Posted by Grace Massa Langlois with 39 comments