Tag Archives: non-baked dessert
The blackcurrant fool is the classic! The strong flavour and deep colour of this easily grown fruit makes it especially suitable for fools and ices, although this is an adaptable recipe which can be made using other soft fruits too. the fool can also be used to make an easy no-stir ice cream, if you prefer. Fools are a very good way of using up a glut of seasonal fruit, especially if it has gone past its best and is a bit soft, since it is pulped up and combined with cream. Other fruits that work well include strawberries, raspberries, mangoes, goosberries, peaches and rhubarb. This recipe is quite easy and quick, and the fool is an ideal dessert in the week-days.
The beauty of this crème brûlée, as opposed to a more traditional version, which is baked in a water bath in the oven, is that it doesn’t bake at all but instead is thickened with cornstarch and a lot of egg yolks. The final result stands up on its own as a very rich, very thick pudding that will hold up under that flamed topping without dissolving into a puddle. This particular recipe, because of the addition of cornstarch and pumpkin puree, is a little rougher and more rustic. It’s still thick and smooth, with all the creaminess you could want. But it has just a little more texture. That smoky, burnt note on top complements the rich, spicy pumpkin custard below. And best of all, you can make it ahead (it only takes 15 minutes to throw together) and leave in the fridge until you’re ready for dessert. No oven required!
The origin of zabaglione is uncertain. It might have originated in Turin in the ninth century, but its origin is shrouded in mystery. Classical zabaione uses raw egg yolks, but today many may prefer to cook the custard in a bain-marie. Beaten egg white is sometimes replaced by whipped cream. Occasionally, the wine is omitted when the dish is served to children or non-drinkers. It is then in effect a very different dessert. It may then be sometimes flavoured with a small amount of espresso. Light as air and highly alcoholic, this warm custard is a much-loved Italian pudding. it is traditionally made with Marsala, but madeira or sweet sherry can be used instead.
Pot de crème, is a loose French dessert custard dating to the 17th century. The name means “pot of custard” or “pot of creme”, which also refers to the porcelain cups in which the dessert is served. It is usually looser than other custards, flans, or crème caramel. Pot de crème traditionally is made with eggs, egg yolks, cream, milk, and a flavor, often vanilla or chocolate. The milk and cream are heated and flavored, then mixed into the whisked eggs and egg yolks. The mixture is strained and poured into cups, which are then baked in a water bath at low heat. This dessert is just amazing. Unopened and refrigerated it keeps almost indefinitely. This recipe lightens the flavour of the caramel and – together with one of the additions listed below – makes it into a really tasty, easy pudding.
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.