Wednesday, 5 March 2014

5-MINUTES-OR-LESS DESSERT RECIPES


Raspberry-and-Meringue Mess


RASPBERRY-AND-MERINGUE MESS

INGREDIENTS

2 cups heavy cream
1 package (5 ounces) meringues, crumbled
1 1/2 cups (6 ounces) raspberries
3 tablespoons Berry Puree, using raspberries


Chill a serving bowl in the freezer. In a large bowl, whip heavy cream until soft peaks form. Fold in meringues and 1 1/4 cups raspberries. Drizzle whipped cream with 2 tablespoons berry puree and lightly fold so the mixture has stripes of puree. Spoon into chilled bowl; top with remaining raspberries and berry puree.

Bananas Foster

Bananas Foster

INGREDIENTS

1 pint vanilla ice cream
2 tablespoons butter
1/2 cup dark-brown sugar
1/4 cup dark or gold rum
3 bananas, peeled, halved crosswise and then lengthwise

Set ice cream out to soften. Meanwhile, in a large skillet, heat butter, sugar, and rum over medium-low. Cook, stirring occasionally, until smooth and bubbly, 4 to 6 minutes.

Add bananas, and cook, gently swirling skillet, until bananas are just warmed through, 1 to 2 minutes. Scoop ice cream into bowls, and top with bananas and caramel sauce. Serve immediately.

Broiled Apricots with Ginger Whipped Cream

Broiled Apricots with Ginger Whipped Cream

INGREDIENTS

1 tablespoon finely grated fresh ginger
1/2 cup heavy cream
1 tablespoon granulated sugar
8 apricots (about 1 pound), halved and pitted
4 teaspoons light-brown sugar
1 tablespoon unsalted butter
1/8 teaspoon ground cardamom

Heat broiler to high, with rack set 4 inches from heat. Squeeze juice from grated ginger into a large bowl (you should get about 1 teaspoon juice); discard pulp. Add cream and granulated sugar. Whip until soft peaks form; refrigerate.

Place apricots, cut side up, on a rimmed baking sheet. Dividing evenly, top with brown sugar, butter, and cardamom. Broil until apricots just begin to char, 2 to 5 minutes. Top apricots with whipped cream, and serve immediately.

Chocolate Sandwich Cookies

Chocolate Sandwich Cookies

INGREDIENTS

6 tablespoons unsalted butter, softened
2 cups confectioners' sugar
1 box chocolate wafers (9 ounces)
VARIATIONS

Chocolate Filling: Use bottled chocolate syrup or hot fudge sauce.
Coffee Filling: Use strong brewed coffee or espresso; cool completely.
Mint Filling: Add store-bought mint jelly (the bright-green kind).
Raspberry Filling: Use your favorite fruit-flavored jam or preserves.
Peanut Butter Filling: Add your favorite peanut butter -- creamy or crunchy.

In the bowl of an electric mixer, beat butter until smooth. Add confectioners' sugar; beat until light and fluffy. Divide mixture among small bowls, using one for each flavor. Stir in desired flavorings to taste, thinning with milk if needed.

Spread half a box of chocolate wafers with a small amount of filling; top with remaining cookies. Press gently to spread filling to the edges.

Blackberry Fools

Blackberry Fools

INGREDIENTS

1 jar (12 ounces) blackberry jam (not jelly)
1 cup heavy cream
1 tablespoon confectioners' sugar
1/2 cup mixed fresh berries

Pass jam through a fine sieve; discard solids.

With a mixer fitted with the whisk attachment, beat cream and sugar until soft peaks form.

Gently fold jam into cream to form swirls. Divide mixture among 4 cups, garnish with berries, and serve immediately.

Broiled Plums with Mascarpone Cream

Broiled Plums with Mascarpone Cream

INGREDIENTS

5 medium black plums, halved and pitted
3 tablespoons brandy
6 tablespoons packed light-brown sugar
1/4 cup mascarpone cheese or creme fraiche
1/4 cup heavy cream

Preheat broiler. Place plum halves, cut sides up, in a single layer in an 8-inch square baking dish. Pour brandy evenly over plums, and sprinkle with 1/4 cup sugar. Broil until plums are soft and sugar is caramelized, 8 to 10 minutes.

Meanwhile, put mascarpone, cream, and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form, about 2 minutes. Top broiled plums with whipped mascarpone cream.

Raspberry-Lime Freeze

Raspberry-Lime Freeze

INGREDIENTS

2 1/2 pints raspberries (about 7 cups)
1 pint raspberry sorbet, softened
1 tablespoon finely grated lime zest, plus more for garnish
1/4 cup fresh lime juice (from 2 or 3 limes)
1 cup vanilla ice cream, softened

Put 5 1/2 cups of raspberries, the sorbet, lime zest, and lime juice into a blender. Use a spatula to push down the ingredients. Pulse a few times, then puree until very smooth. Add ice cream and puree, stopping and stirring with spatula as needed. Stir in 1 cup raspberries.

Pour mixture into glasses. Garnish with remaining 1/2 cup raspberries and lime zest. Serve immediately.

Sauteed Peaches

Sauteed Peaches

INGREDIENTS

2 tablespoons unsalted butter
2 tablespoons sugar
4 large ripe peaches, pitted and each cut into 8 wedges

In a large skillet, melt unsalted butter over medium heat. Stir in sugar.

Add peaches. Cook, stirring, until sugar has dissolved and peaches are warmed through and coated, 2 to 5 minutes. Serve immediately.

Ginger Yogurt Sauce on Pineapple

Ginger Yogurt Sauce on Pineapple

INGREDIENTS

1 tablespoon finely grated fresh ginger (from a 1-inch piece)
1 cup plain low-fat yogurt
3 tablespoons honey
1 pineapple, pared, cored, and cut into wedges (see note, above)
1/4 cup sliced toasted almonds (optional)

COOK'S NOTE

Prepping a Pineapple: Using a large serrated knife, slice off top and bottom of pineapple so it sits level on work surface. Working from top to bottom and following the fruit's curve, slice off skin; cut away remaining "eyes." Quarter fruit lengthwise; holding pieces upright, slice off and discard core. Cut each quarter lengthwise into three wedges.

Place ginger in a fine-mesh sieve set over a small bowl. Press to release juice (you should have 1 to 2 teaspoons); discard pulp.

Add yogurt and honey to bowl; mix to combine. (To store sauce, cover and refrigerate up to 2 days.)

To serve, divide pineapple among four serving plates; top with sauce and, if desired, almonds.

Blueberries with Maple Whipped Cream

Blueberries with Maple Whipped Cream

INGREDIENTS

3 cups fresh blueberries
1/4 cup packed light-brown sugar
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
3/4 cup heavy cream
1/4 cup sour cream
1/4 cup pure maple syrup

In a medium bowl, combine blueberries, sugar, and lemon zest and juice; set aside.

Using an electric mixer on high speed, whip heavy cream and sour cream in a large bowl until soft peaks form, about 2 minutes. Keep on whipping, and add maple syrup in a steady stream; continue to whip until maple cream is thick and velvety, about 1 minute more. Divide berries among serving bowls; top with maple cream.
Orange Sauce on Ricotta

Orange Sauce on Ricotta

INGREDIENTS

2 navel oranges, segmented, juice reserved
1/2 cup orange marmalade
2 cups part-skim ricotta cheese
Shortbread cookies, for serving (optional)

In a small bowl, mix orange juice and marmalade to combine. Add orange segments; mix gently to coat. (To store sauce, cover and refrigerate up to 2 days.)

To serve, divide ricotta among four glasses; top with sauce. Serve with shortbread cookies, if desired

Grilled Peaches with Sweetened Sour Cream

Grilled Peaches with Sweetened Sour Cream

INGREDIENTS

1 recipe Grilled Peaches
1/2 cup sour cream
1 tablespoon light-brown sugar
1 cup crushed amaretti cookies

COOK'S NOTE

Choose fruit with a fragrant aroma and flesh that yields a bit when pressed gently. If a peach has cuts or tan spots, or is rock-hard or mushy, don't buy it. Color has more to do with variety than ripeness. Peaches that are tinged green, however, are usually underripe. For the best flavor, look for locally grown, tree-ripened peaches.

Prepare Grilled Peaches; set aside. In a small bowl, whisk together sour cream and 1 tablespoon light-brown sugar.

Spoon mixture over peaches; sprinkle with crushed amaretti cookies.
Fresh Papaya with Coconut-Lime Yogurt

Fresh Papaya with Coconut-Lime Yogurt

INGREDIENTS

1/4 cup shredded sweetened coconut
1 container (7 ounces) Greek-style yogurt
1 tablespoon honey
1 tablespoon freshly squeezed lime juice
1 large or 3 small ripe papayas, peeled, halved lengthwise, and seeded Lime wedges, for serving

COOK'S NOTE

Papayas are native to Central America. Choose fruit with almost completely reddish-orange skin that yields slightly to the touch. Avoid green papayas because they have been picked too early and will not ripen.

Spread coconut evenly over bottom of a small skillet, and cook over medium heat, tossing occasionally, until just golden, about 2 minutes. Let cool completely.

In a medium bowl, whisk together coconut, yogurt, honey, and lime juice. Slice papaya into 1-inch-thick wedges. Serve papaya with yogurt and lime wedges on the side.

Grilled Chocolate Sandwiches

Grilled Chocolate Sandwiches

INGREDIENTS

2 large eggs
2 tablespoons milk
4 large slices challah or Italian Bread, (cut 3/4 inch thick)
4 ounces thin semisweet chocolate bar
2 tablespoons unsalted butter
Confectioners' sugar, for dusting

In a large, shallow dish, whisk together eggs and milk; set aside.

Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges); dip both sides of sandwiches in egg mixture to coat.

Heat butter in a large skillet over medium heat; transfer sandwiches to skillet. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Cut in half, and dust with confectioners'; sugar before serving.

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