There’s something universally comforting about dessert – that final flourish to a wonderful meal, a little indulgence that brings smiles all round. And on National Dessert Day (14th October), there’s every reason to celebrate the sweet side of life.
The tradition of dessert dates back centuries. The word itself comes from the French word desservir, meaning “to clear the table,” and was originally used to describe the light, sweet dishes served after the main course. Over time, desserts evolved from simple fruits and pastries into the wide variety of cakes, puddings and confections we know and love today – a reflection of local ingredients, creativity and a shared love of something a little indulgent.
National Dessert Day was created as a celebration of those timeless treats and the joy they bring – a chance to appreciate the craft, flavour and tradition behind every spoonful.
On board our ships, dessert is more than just the end of a meal; it’s an experience lovingly crafted by our talented Galley team. From classic puddings and British favourites to elegant patisserie and hand-finished cakes, our chefs take pride in creating a tempting array of sweets to suit every taste. Whether it’s a silky chocolate mousse, a warm crumble served with custard, or an artfully plated cheesecake, every dessert reflects their passion and attention to detail.
To mark National Dessert Day, we’re sharing two recipes by Bolette’s Pastry Chef, Deepu Poulose, for you to try at home. Each one captures the creativity and care that goes into every sweet course served on board – the perfect way to bring a little Fred. Olsen flavour to your kitchen.
Serves 12
Ingredients
950g whole milk, warmed
950g heavy cream
160g egg yolks
150g sugar
250g 60% dark chocolate
100g pistachio paste (or finely crushed pistachios)
15ml vanilla extract
Method
1. Stir the milk and cream together in a saucepan and set over medium heat, bringing to a gentle boil.
2. Meanwhile, blend the egg yolks and sugar to make a liaison. Gradually temper the mixture by adding in about one-third of the hot milk and cream, whisking constantly.
3. Place the chopped chocolate and pistachio paste in a bowl. Pour the remaining hot milk mixture over the chocolate and whisk until it is fully melted and smooth. Stir in the tempered egg mixture and vanilla extract.
4. Strain the custard to remove any lumps, skim off any bubbles and ladle into ramekins, filling them three-quarters full.
5. Bake the ramekins in a water bath at 163°C for around 30 minutes, or until set.
6. Remove the ramekins from the oven, dry them, and refrigerate until chilled.
7. Garnish with chopped pistachios before serving.
Serves 10-12
Ingredients
7 sheets (14g) gelatine sheets
500g water
1,000g heavy cream
150g sugar
Pinch of salt
5g vanilla bean
250g mango purée (use a good-quality thick purée or blend fresh ripe mango)
Method
1. Soak the gelatine sheets in the water to bloom. Once softened, gently squeeze out the excess water.
2. In a saucepan, combine the cream, vanilla, sugar and salt. Heat over medium heat, stirring until the sugar dissolves – do not allow the mixture to simmer. Remove from the heat and fold in the softened gelatine until fully dissolved. Allow the mixture to cool to around 38°C.
3. Stir in the mango purée until smooth.
4. Pour into ramekins. Cover and refrigerate for several hours, or until the mixture is set.
So, whether you’re enjoying dessert at sea or recreating it at home, we hope you’ll take a moment to celebrate the joy of something sweet. After all, life’s just better with pudding.
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