Desserts inclassables – Other sweets (compilation)

NB : Click on the text, not the images.

All those that didn’t fit into :

French desserts – Dessert francais (compilation)

Wagashi Saga : Photo-menu of all Japanese sweet posts.

Most of these sweets (not all) are very healthy and can be eaten every day. Whenever it is possible, I use only natural and whole ingredients, little or no added sugar. Many desserts are vegan. A few are decadent…
Enjoy !


The cruel end of Lady Hana in her strudel kimono
Like butter on sweet potato
Marron syrup cream flower


Made with agar (kanten) seaweed.

coconut flower

mango cocoa heat-fighter

fruity animals

Summer spiced wine pears

“cafe au lait, revisited”

buko pandan (Filipina salad)

organza peach

grape marguerite

mousse de vin

3 textures for Belle-Helene



Oat style, not Buck’ Palace shortbread
The simplest aot cookies
Cake a la banane -Banana bread
Strawberry cookies

Opening of Gourmande ice-cream bar : coconut paradise isle-cream
Riz au lait gourmandise d’automne
Hattaiko cake
Kiki the witch bakes cherry bagels

Panna cotta
Pavlova au chocolat
Omelette norvegienne
Flock insane (flocken sahne torte )

Chocolate and azuki
Choco-azuki, le retour
Azu-choco with blueberry


Lighter pain de Genes (with dry apricot)
Papaya on vanilla
Fruits and petals
Flan de tofu au jus de legumes- veggie juice tofu pudding

Iced strawberry-banana
The simplest mango ice-cream
Kiwi smoothie
kiwi and banana on green

Mousse au chocolat vegetale
Salade d’ aloe vera
compote de pomme sur creme d’amandes
Very matcha

Suriminutsu-ppai , like a tiramisu ready in 3 minutes
matcha and mango
Banana tofu pudding with dragon fruit
Mint and melon

Kaki surprise


Bochan kabocha, Thai style
Passion fruit dessert
Thailand street banana roti, with coconut

Sorbet de mangue petillant
Fleur de tofu, torufa (Chinese dessert)

Tapioca pudding without added sugar


6 thoughts on “Desserts inclassables – Other sweets (compilation)

  1. Pingback: Wagashi saga. Full edition. « Colorfood Daidokoro Gourmande in Osaka

  2. Pingback: Desserts Francais – French Desserts (compilation) « Colorfood Daidokoro Gourmande in Osaka

  3. Pingback: Kaki surprise « Colorfood Daidokoro Gourmande in Osaka

    • Inventing, I think that’s rare. Cooking is mostly combining existing elements. In a way, I do fusion most of the time when I adapt recipe I did in France to the local ingredients.Usually that’s tasty, otherwise I don’t post about it, or if I do, I tell it’s not great. I didn’t have too many bad surprises because I tend to think like Curnonsky when he wrote : “La cuisine, c’est quand les choses ont le goût de ce qu’elles sont.” (= Good cooking is when things taste of what they are.). So I prefer simple dishes, not mixing too many ingredients. That’s less risky too.

  4. Pingback: Tofu and faux tofu | Gourmande in Osaka

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