A perfect way to celebrate any special occasion is a quick and easy to prepare fruity dessert that can provide plenty of contrast in flavor and texture. The following light, airy and extremely sweet delights are sure to give you a wonderful conclusion to a heavy meal.
Raspberry Cornstarch Pudding
Ingredients
4 tablespoons cornstarch
1 3/2 cups milk
¼ cup raspberry puree (sieved)
2 tablespoons superfine sugar
1 tablespoon Framboise or Grenadine (optional)
2/3 cup plain yogurt
Red food coloring (optional)
Directions
Put cornstarch in a saucepan or mini Dutch oven. Add a little of the cold milk and mix to a thin smooth paste. Pour in remaining milk and sugar, mixing well. Bring to a boil, stirring constantly. Simmer for 1 minute until thick. Stir in Framboise or Grenadine then transfer mixture into a bowl to cool for 5 minutes. After the set time, gradually beat mixture in yogurt along with the coloring. Pour cornstarch pudding into wet molds. Sprinkle tops with sugar to prevent a skin from forming. Cover and chill for 4 hours or until set. Unmold and decorate with fruit and chop nuts.
Easy Lemon Mousse Ring
Ingredients
1 packet lemon-flavored gelatin
2 eggs
Finely grated zest of 1 lemon
2 tablespoons lemon juice
2 tablespoons super fine sugar
2/3 cup whipping cream
Directions
Put gelatin powder in liquid measure. Make up to 1 ¾ cups with boiling water and stir until melted. Alternatively, melt gelatin with water in the mini Dutch oven over a low heat. Cover and chill until just beginning to thicken. The consistency should be like that of unbeaten egg whites. Separate eggs. Beat egg yolks into settling gelatin with lemon zest and juice, use a balloon whisk.
Whip cream separately until thick. Using a large metal spoon dipped in warm water, fold cream and beaten egg whites alternately into lemon gelatin mixture until smooth and well-combined. Spoon mixture into wet ring mold, cover and chill for 4-6 hours. Unmold mousse onto serving plate and decorate with candied peel, ginger or angelica.
Chocolate Mousse
Ingredients
4 squares (4 ounces) dark chocolate
1 tablespoon butter
3 eggs, at room temperature
4 tablespoons powdered sugar, sifted
Dash of lemon juice
2/3 cup whipping cream
Directions
Chop chocolate and put into bowl set over saucepan of gently simmering water. Add butter and stir until melted. Separate eggs into two bowls and add half the sugar to egg yolks. Beat until thick and creamy. Gradually beat into melted chocolate. Remove bowl from saucepan. Whip egg whites until stiff. Gradually whisk in remaining sugar and continue whisking until mixture is thick, glossy and stands in firm peaks. Using a large metal spoon, fold egg whites gently into chocolate mixture. Whip egg and sugar cream until thick then gradually fold into chocolate mixture. When mixture is smooth and evenly combined, transfer it to 4 individual serving dishes. Chill for 2 to 3 hours or until set.
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