After a wayward trip crisscrossing the nation courtesy of the postal service, I finally received my order for Vegan Desserts by Hannah Kaminsky (she’s the brains and talent behind one of my favorite blogs, BitterSweet).
Being a non-baker of the highest order, I eased into the cookbook by trying a non-baking recipe, Watermelon Bombe. Not only does it not involve any baking, but I also used the “cheater” method. The recipe in the cookbook is for making each layer from scratch, with an alternative method of going with store-bought ice cream and sorbet. Naturally, I went to the store.
Fortunately, the flavors I wanted to get happened to be on sale. I picked up:
- Green tea soy ice cream for the rind
- Vanilla almond ice cream for the white part
- Mango coconut water sorbet for the yellow watermelon
- Strawberry sorbet for the red watermelon
I split the recipe in half and used two smaller bowls to make a red and a yellow watermelon. Guess which one I made first? Yup, the yellow one. I got the hang of it on the second one so the red melon came out a lot neater. I left out the chocolate chips, so they’re “seedless.”
I didn’t care for the green tea ice cream by itself but in this recipe, I like it. The slight bitterness goes well with the sweetness of the other layers. It was actually pretty easy to make and it looks fancy – great for a fun summertime treat, especially with the heat around here this week.
As for the rest of the cookbook, it starts off with an Ingredient and Kitchen Tools Glossary – not just a dry description what it is, but Hannah’s take on the item, where to find, substitutions etc. The next part, Troubleshooting is very helpful with trying to figure out what went wrong. The recipe section is broken down by season, covering everything from pies and cookies to ice cream and cakes. There’s even a doggie treat, Canine Cookies. And practically all of the recipes come with beautiful color photos.
Stay tune for a future post in which I actually attempt to bake something from Vegan Desserts. Should be interesting.
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