Puffed Choux Fritters and Star-Piped Fritters
A cooked flour paste worked with yolks and whipped whites, then fried as small round puffs or short star-ridged lengths.
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Dessert recipes
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Punch Andalouse
Orange and lemon water ice finished with Curaçao and served in serrated orange shells.
Punch Stanley
Lemon water ice mixed with a cooled coffee and vanilla infusion, kirsch and maraschino.
Punch au Curaçao
A light lemon water ice finished with clear Curaçao orange liqueur and served in sherbet glasses.
Purim Poppy Seed and Egg Torte
A butter pastry shell filled with poppy seeds, eggs, nuts and raisins, baked until lightly set.
Queen Cakes with Currants
One small lemon-and-currant cake cut into six pieces after baking.
Quince Compote
Quince wedges gently simmered, sweetened after the first cooking, and served cold in their syrup.
Raspberries with Cream
Fresh raspberries served with cream and powdered sugar separately.
Raspberry Coupe
Raspberries with kirsch, maraschino and vanilla ice cream, served in coupes.
Raspberry Ice Cream
Vanilla custard ice cream blended with strained raspberries and kirsch.
Raspberry Jelly
A clear raspberry jelly set in a mould, with Marsala and rum.
Raspberry Sorbet
Smooth seedless raspberry sorbet with lemon and no orange.
Raspberry Soufflé
An airy raspberry jelly soufflé scented with orange essence and finished with a light dusting of icing sugar.
Raspberry Tartlets
Buttery tartlets filled with brandied raspberries and their reduced syrup.
Raspberry and Currant Pudding
Six moulded raspberry-currant puddings with red sauce over.
Red Berry and Almond Pudding
A chilled moulded pudding of raspberries, redcurrants and almonds, lightly set with cornstarch.
Redcurrant Jelly with Marsala
A clear cold redcurrant jelly scented with vanilla and Marsala.
Redcurrant and Dark Cherry Sorbet
A vivid redcurrant sorbet enriched with the juice of dark cherries.
Rhubarb Pie
Double-crust rhubarb pie with lightly sugared top.
Rhubarb and Treacle Cake
A moist rhubarb bake enriched with treacle and natural yoghurt, with cinnamon in the batter. A broad tin keeps the layer shallow; rest it before cutting the eight dessert portions.
Ricciarelli di Siena
Soft orange-scented almond biscuits made with whipped egg whites and baked on thin edible wafer bases.
Rice Cakes Chantilly
A puff-pastry rice tart topped with vanilla whipped cream and icing sugar.
Rice Croquettes with Currants
Twelve sweet rice-and-currant croquettes fried and served with currant-jelly strawberry sauce.
Rice Flour and Milk
Hot thickened rice-flour mixture with cold milk and powdered sugar served separately.