All posts tagged: dessert

A Classic Chocolate Mousse

Sometimes, going retro is best – especially for the gluten-free folks who love dessert but can’t (or won’t) consume anything with flour in it. This decadent chocolate mousse fits the bill and will not leave anyone feeling deprived. For decoration you can pipe a little freshly whipped vanilla scented cream and a perfect raspberry on top – or shave some chocolate…but frankly it is perfection as is. And this dessert is perfect after a delicious steak and salad (which is what we enjoyed for dinner last night!) Ingredients: 8 ounces best quality bittersweet chocolate either finely chopped or in callets (I highly recommend Callebaut Chocolate. I use their semi-sweet callets which melt quickly and are absolutely delicious.) 1/2 cup whole milk 2 large egg yolks (room temperature) 5 large egg whites (chilled for better beating) 3 tablespoons sugar 1 pinch salt 2 teaspoons vanilla extract (best quality possible) Directions: Melt the chocolate gently over a pot of boiling water. Meanwhile, heat up the milk in either the microwave or stovetop until scalding hot. Once the …

Lemon Ricotta & Almond Flourless Torte with Raspberry Coulis

This little torte is perfect for a lighter style of dessert and would be great to end a Passover Seder or any meal with a gluten-free (flourless) desssert option. Don’t skip making the raspberry coulis – the contrasting flavors of tart, sweet, creamy and fruity work really well together. Ingredients: Lemon, Ricotta Almond Torte with Raspberry Coulis 8 tablespoons unsalted butter, softened/room temp (I prefer European butters) 1 1/4 cups super fine sugar 2 teaspoons pure vanilla extract 2 tablespoons lemon rind (use organic, unsprayed lemons) 4 tablespoons lemon juice, freshly squeezed 4 eggs, separate yolks from whites 2 cups almond flour (make sure the flour is finely textured) 1 1/2 cups ricotta cheese (try to buy fresh ricotta and avoid low-fat/skim with its gums and fillers) 1 cup raspberries (frozen) for coulis 1/2 cup fresh raspberries to decorate top of cake powdered sugar, for garnish and for coulis   Directions: Preheat oven to 325 degrees (convection) or 350 standard. Line the bottom of a 9-inch cake pan with parchment paper, grease/butter sides of pan and parchment …

Killer Banana Bread

So, having a few bananas getting to the point where they were almost beyond redemption – so ripe the skin has darkened and thinned out – is the perfect opportunity to magically turn it into a delicious banana bread. Ingredients: 1 cup of ripe bananas, mashed 3 tablespoons sour cream or whole plain yogurt 2 tablespoons ground flaxseed 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon of high quality vanilla extract 1 cup brown sugar (or sub your preferred sweetener) 1 cup all purpose flour 2/3 cup whole wheat flour 1 stick unsalted butter (European style butter preferred such as Plugra or Kerrygold) Optional Add-Ins: 1 cup mini bittersweet chocolate chips, or toasted & chopped up pecans or walnuts Steps: Preheat oven to 350 degrees (180 Celsius) In a medium bowl mash bananas, add dairy and vanilla In a separate bowl, sift the flours, flaxseed, salt, baking powder and baking soda In the mixer using a paddle, cream the butter, then add the brown sugar until fully incorporated and somewhat …

Springtime Strawberry Sorbet

This is a super-simple sorbet recipe that packs a big fruity flavor punch. Drizzle some warm chocolate sauce on top and you have a refreshingly  satisfying dessert. Credit for the original recipe goes to @DavidLebovitz and his book “The Perfect Scoop.” Ingredients: 2 punnets of strawberries 1/4 cup sugar 1 tspn lemon juice 1 tspn vodka – alcohol is optional but helps to alter the freezing level and iciness of the sorbet. pinch of salt Steps: Let the sliced washed berries macerate with the sugar in a bowl for an hour.  Then toss the berries and the puddle of juices into your blender. Add the lemon juice and the teaspoon of vodka and pinch of salt, and process until its completely smooth. Chill the strawberry puree in the fridge for a minimum of an hour, then churn it in your ice cream maker until its a frozen slushy consistency. Store in freezer to harden.