Category Archives: NON-BAKED DESSERTS

Chocolate mousse

Chocolate mousse

Chocolate mousse is very popular dessert at home or restaurants. The silky-smooth feel from the cream together with the melted dark chocolate gives an extra-rich flavour. It is done in no time, so it is perfect choice for any busy lady to surprise the family for diner dessert or the solution for unexpected guests. Mousse incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. Dessert mousses are typically made with whipped egg whites or whipped cream, and generally flavored with chocolate or puréed fruit.

Pink non-baked cheesecake

Pink non-baked cheesecake

This is very simple version of a cheesecake. No sugar, butter or flour added. And you don’t need an oven to make it (but you do need a freezer). The sweet and crunchy crust is made by using almonds, coconut oil and dates. And kept the filling quite fresh with mascarpone cheese, curd, honey and fresh strawberries and raspberries.  Make it on a hot summer day and eat it outside before it melts away. This is absolutely perfect summer dessert.

Mascarpone is milky-white in color and is easily spread. It is used in various dishes of the Lombardy region of Italy, where it is a specialty. It is a main ingredient of modern Tiramisù. It is sometimes used instead of butter or Parmesan cheese to thicken and enrich risotto.

Irish whiskey trifle

Irish whiskey trifle

This rich trifle is made with real sponge cake, fresh fruit and rich egg custard, but with Irish whiskey rather than the usual sherry flavouring. For family occasions you could use good-quality tinned fruit.

Whiskey is one of the oldest spirits in the world. Essentially there are two basic types of whiskey: grain whiskey and single-malt whiskey. A blended whiskey is made from a mixture of malt whiskey and grain whiskey, with the latter being the largest element. Single-malt whiskey is made using the more expensive barley, which is ‘malted’ (essentially, roasted by a peat-fuelled fire) before fermentation and distillation. Irish whiskey is made with barley alone, but not all of it is malted – leaving a lighter and milder flavour. Grain whiskey (including American and Canadian whiskeys) is made using wheat or maize with a small proportion of malted barley. Every type of whiskey has variations in the distillation and storage which give each its unique character.

Oeufs á la neige (floating meringues)

Oeufs á la neige (floating meringues)

In France, where it is thought that this dessert originated, it is called oeufs  á la neige (“eggs in snow”) or île flottante (floating islands). In Hungary, it is called madártej (Floating islands) and the Hungarians may challenge the French regarding the origin of this creation. In Germany the same dessert has the name Schneenockerln, in Serbo-Croatian language it is šnenokle, and in Romanian lapte de pasare cu vanilie.

Floating island is made of egg whites served floating on a milky custard sauce. Some variations use a thicker sauce, served on top of the dumplings, but usually the milk mix is thin, almost liquid, and the dumplings “float” on top.