Dessert with a soundtrack (+recipes)

I've just read a blog about a very special Bombe Alaska served at the Park Avenue Winter restaurant in New York (the restaurant changes its end name according to the season). This delight consists of layers of almond sponge cake, banana mousse and dark chocolate icecream coated in Swiss meringue. It's sprinkled with gold sugar and chocolate crumbs and soaked in dark rum.

However, what's really different is that it comes with a set of headphones. The chef wanted diners to appreciate this dessert, so an audio guide heightens the eating experience.

One is asked to focus on breathing and feel the sensations of hot, cold and creamy. You salivate. You eat with intention.

"In the past, people had time to sit and really appreciate what a pudding was," says the chef. "Today, everybody is in a hurry. They don't stop and enjoy the food, its sensations. Everything is quick."

How true. And what better time to start enjoying our sweet endings than during cooler days.

Old-fashioned puddings such as apple crumble, bread and butter pudding and apple pie will always be favourites. But the family will love you even more when something new is occasionally served.

Besides being delicious, fruity puds are good for you. I've often wondered if nature really planned to pack our colourful winter fruit with vitamin C to help ward off cold-weather ills, or whether it is coincidence and good luck.

Oranges and lemons have always been touted for their high vitamin C content (50mg per 100g) but kiwifruit outclasses citrus with more than 92mg of vitamin C per 100g, and tamarillos also hold their own with more than 30mg per 100g.

For a quick kiwifruit dessert, warm marmalade and pour it over peeled and sliced fruit. Serve with yoghurt or whipped cream.

Saute sliced kiwifruit briefly in a little butter, sugar and orange juice then flambe in brandy and serve over icecream.

Recipes:

SPICED TAMARILLOS WITH COCONUT RICE PUDDING

Coconut Rice Pudding:

2 cups each: coconut milk, cow's milk

1/4 cup each: sugar, short grain rice

1 vanilla pod

2 tsp finely grated orange rind

1/2 cup unsweetened plain yoghurt

Spiced Tamarillos:

4-6 tamarillos, peeled and halved lengthwise

1/2 cup each: maple syrup, red wine

Pinch Chinese five-spice

To make the pudding, put coconut milk, cow's milk, sugar and rice in a saucepan.

Split vanilla pod lengthways and scrape seeds into the milk with the pod. Add orange rind. Simmer for about 25 minutes, until thick. Cool, then chill.

Meanwhile, put tamarillos in a saucepan with maple syrup, red wine and five-spice.

Simmer for about 10 minutes, until the tamarillos are cooked. Remove with a slotted spoon to a serving dish.

Boil the syrup until thickened and pour over the tamarillos. Cool.

Before serving, fold the yoghurt into the rice pudding. Serve the pudding in individual dishes topped with 1 or 2 tamarillo halves and some syrup. Serves 6.

GRILLED CITRUS MOUSSE

4 egg yolks

1/4 cup each: lemon, orange juice

1 tsp each: finely grated lemon, orange rind

Pinch salt

1/2 cup caster sugar

2 tsp powdered gelatine

2 tbsp water

1 cup cream, lightly whipped

Topping:

3-4 tbsp icing sugar

Lightly grease six, 3/4-cup ramekins.

Whisk egg yolks, juices, rinds, salt and caster sugar, then put in the top part of a double boiler. Stir over gently simmering water until thick and the mixture coats the back of a spoon.

Soak the gelatine in the 2 tablespoons of water, then dissolve over hot water or in the microwave. Stir into egg mixture. Cool. Fold in whipped cream. Pour into ramekins. Refrigerate to set.

Turn grill on high. Lightly dust the mousse with icing sugar. Grill quickly until the sugar browns. Serves 6.

CARAMELISED PEAR SPONGE PUDDING

Similar to a bread and butter pudding except that it includes sponge cake rather than bread. Choose a round sponge cake or a trifle slab and cut it into a round to fit the cake pan.

25g butter

2 large firm but ripe pears, peeled, cored and cubed

2 tbsp brown sugar

250g sponge cake

3/4 cup each: cream, milk

3 eggs, lightly beaten

2 tbsp sugar

1/2 tsp ground cinnamon

1 tsp vanilla essence

Peach Yoghurt Sauce:

1 cup EasiYo Vanilla Peach & Bits Yoghurt

1/4 cup cream

Set oven to 160C. Lightly grease a 20cm round cake tin and line the base and sides with baking paper.

Melt butter in a non-stick frying pan. Add pears and saute until golden, stirring often. Add brown sugar and stir until caramelised.

Cut a 1.5cm thick round of sponge cake and place in base of cake tin. Top with pears.

Cut remaining sponge into 3cm squares. Place on the pears.

Heat cream and milk in a saucepan. Whisk eggs, sugar, cinnamon and vanilla essence until well combined. Pour over the cake. Bake for 30-35 minutes until just set and a skewer inserted in the centre comes out clean or the cake has pulled away from tin's sides slightly.

Combine sauce ingredients. Serve warm or cold. Serves 8.

APPLE & BERRY GLUTEN-FREE PIE

Granny Smith or Braeburn apples are suitable for this pie.

Pastry:

2 cups gluten-free baking mix

2 tbsp brown sugar

125g cream cheese, chopped and softened

1 egg, lightly beaten

Filling:

50g butter

1kg cooking apples, peeled, cored and sliced

1/4 cup sugar

2 cups fresh or frozen blackberries or blackcurrants

2 tbsp each: brandy, cornflour

Top:

Beaten egg for brushing the top

1-2 tbsp sugar

Put baking mix, sugar and cream cheese in a food processor. Mix until cream cheese is incorporated. Add egg. Mix well.

Shape pastry into a ball. Flatten then wrap in plastic film and refrigerate for 1 hour.

Meanwhile, melt butter in a large, heavy frying pan. Add apples and sugar. Cook, stirring occasionally, until apples are cooked and golden. Add berries and cook for 2 minutes. Stir in brandy then sprinkle in cornflour, cooking until thickened. Cool.

Set oven to 200C. Spoon apple mixture into a 22cm pie plate.

Roll out pastry to about 5mm thickness into a circle large enough to cover the plate plus a little extra.

Brush rim of the pie plate with a little beaten egg. Cut 1cm strips of pastry and place around the rim. Brush the pastry rim with more egg. Carefully roll the pastry over the apple filling then trim the edges.

Press edges together with a fork. Brush with more egg and sprinkle with sugar. Cut a slit in centre top of pastry. Bake for 15 minutes, then reduce the temperature to 180C. Continue baking for 20 minutes, until the pastry is golden and the filling bubbling. Serve warm or at room temperature. Serves 8.