Fun Desserts | Desserts Recipes By Healthy Food Triangle

Fun Desserts | Desserts Recipes


COCONUT RICE CUSTARD


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INGREDIENT

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  • 1 13.5-ounce can unsweetened coconut milk
  • ¼ Cup Water
  • ¼ cup plus 2/3 cup sugar
  • 1 cup long-grain white rice
  • 3 cups half and half
  • 5  Eggs
  • 1 Teaspoon vanilla extract


PROCEDURE

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1. Heat oven to 325o F. Brings the coconut milk, water and ¼ cup of the sugar to a boil in a small saucepan. Stir in the Rice.

2. Reduce heat, cover, and simmer gently.

3. Meanwhile, warm the half-and-half in a small saucepan over medium heat. Don’t boil it. Mix together the eggs, vanilla and the remaining sugar in a medium bowl.

4. Whisking constantly, slowly pour the warm half-and-half into the egg mixture. Skim off and discard any foam that rises to the surface. Stir in the rice.

5. Transfer to an 8-by-8-inch baking dish. After that take a pan and place the dish in a larger roasting pan or baking dish and transfer to oven rack. Now add enough hot water to the larger pan to reach halfway up the sides of the smaller dish.

6. Bake until the custard is set, about 1 hour. Now serve warm or chilled.

FRESH PLUMPS WITH POLENTA CAKE


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INGREDIENT

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  • 10 Red or Black Plums
  • ¼ cup plus 5 Tablespoons sugar
  • 2 cups whole milk
  • 1 Tablespoon vanilla extract
  • 1 Stick unsalted butter, take more for the baking dish
  • Grated zest of 1 lemon
  • ½ Teaspoon kosher salt
  • 1 cup instant polenta
  • ½ cup honey
  • 4 large eggs, separated
  • Whipped cream, for serving


PROCEDURE

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1. Heat oven to 350o F. Butter a 9-inch square baking dish. Slice the plums into a bowl. Sprinkle with ¼ cup of the sugar and toss and set aside.

2. Now, In a small saucepan, on low heat, warm the milk and vanilla.

3. Add butter, zest, and salt. Bring to a simmer. Whisking constantly, slowly stir in the polenta. Cook, still whisking, for 1 minute. Transfer to a large bowl. Now add the honey, egg yolks and 3 tablespoons of the remaining sugar and whisk until combined. Let cool until lukewarm.

4. In a large bowl, with an electric mixer on medium, beat the egg whites and the remaining sugar until soft peaks form and with a spatula, fold the egg white mixture into the polenta mixture.

5. Pour the batter into the prepared dish. Bake until golden, about 40-45 minutes. Let it cool for 20 minutes. Now slice and top with the plums and whipped cream.

FLOURLESS CHOCOLATE CAKE


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INGREDIENT

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  • 1 Cup (2 Sticks) unsalted butter (cut into pieces) more for the pan
  • ¼ Cup unsweetened cocoa powder, more for the pan
  • 1 ¼  Cups heavy cream
  • Bounces bittersweet chocolate, chopped
  • 5 Large eggs
  • 1 Cup granulated sugar
  • ½ Cup crème Fraiche or sour cream
  • ¼ Cup confectioners’ sugar, more for dusting


PROCEDURE

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1. Heat oven to 350o F. Now butter in a 9-inch springform pan and dust with cocoa powder.

2. Take a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Then add the chocolate and stir until melted and smooth and then remove from heat.

3. Take a medium bowl, Mix together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.

4. Transfer the batter to the prepared pan and bake until puffed and set 40 minutes. Let cool in the pan for 1 hour. Now take a knife and run around the edge of the cake before unmolding.

5. Now use n electric mixer, beat the remaining 1 cup of heavy cream with the crème Fraiche and confectioners’ sugar until soft peaks form. Dust the cake with cocoa and serve with the whipped cream mixture.

BUTTERMILK PUDDING


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INGREDIENT

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  • 1 ¼ - ounce envelope unflavoured gelatin
  • 1 Cup heavy cream
  • 2/3 Cup Sugar
  • 2 Cups Buttermilk
  • 1 Teaspoon vanilla extract
  • Canola oil for the ramekins


PROCEDURE

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1. Combine the gelatin with ¼ cup water in a small bowl or measuring cup and let stand for 3 minutes. In a small saucepan, over medium heat, combine ½ cup of the cream and the sugar. Cook, stirring until the sugar has dissolved. Remove from heat and whisk in the gelatin.

2. Now take a large bowl and combine the buttermilk, vanilla and the remaining cream. Stir in the warm cream mixture.

3. Lightly oil six 6-ounce ramekins. Divide the mixture evenly among the ramekins. Refrigerate, covered, 3 hours or overnight.

4. To serve, run a knife around the edge of each ramekin and invert onto plates.

CHOCOLATE ESPRESSO MOUSSE


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INGREDIENT

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  • 8-ounces semisweet chocolate (chopped) more for garnishing (shaved)
  • 3 Large egg yolks
  • 2 Teaspoons instant espresso powder
  • 6 Tablespoons granulated sugar
  • 2 Cups heavy cream


PROCEDURE

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1. Take a medium bowl and Melt the chocolate in a set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly.

2. Take a small saucepan, Mix together the egg yolks, espresso powder, 4 tablespoons of the sugar and ¾ cup of the cream.

3. Cook over medium heat, stirring constantly with a rubber spatula until the mixture lightly coats the back of the spatula, 3 minutes (Do not Boil). Strain into the melted chocolate and mix until smooth. Refrigerate until completely cooled, about 30 minutes.

4. Now take an electric mixer and Using an electric mixer, beat the remaining 1 ¼ cups cream and 2 tablespoons sugar until stiff peaks form.

5. In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring it to room temperature before serving). Sprinkle with the shaved chocolate before serving.

CHOCOLATE POTS


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INGREDIENT

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  • 2/3 Cup granulated sugar
  • 2 Tablespoons cornstarch     
  • 1/8 Teaspoon kosher salt
  • 3 Cups whole milk
  • 4 Large egg yolks
  • ½ Teaspoon pure vanilla extract
  • 6-ounces bittersweet chocolate (Chopped)
  • ½ Teaspoon unsweetened cocoa powder


PROCEDURE

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1. Take a medium saucepan, combine the sugar, cornstarch, and salt. Now add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the egg yolks and the remaining milk.

2. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, 12 to 15 minutes (Don’t boil) and then remove from heat.


3. Now add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4-ounce ramekins, glasses or teacups. Now refrigerate, covered until chilled at least 2 hours and up to 2 days. Sprinkle with the cocoa powder before serving.

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