Sometimes you can’t beat a good dessert. And sometimes, you want it in the comfort of your own home rather than having to get dressed and go out to find it. In such moments, a carton of leftover whipped cream in your fridge can solve all of your problems with these recipes, you can make your own delicious desserts.
Panna Cotta Ingredients:
- 5 fl oz (150 ml) whipped cream (10% fat)
- 1 package of gelatin powder
- 2-3 tablespoons sugar
- 1 vanilla pod
- any fresh or canned fruit or jam (optional)
- Pour some warm water into a bowl, add the gelatin to it, and let it soften and swell for a few minutes.
- Combine the sugar and whipped cream in a saucepan.
- Bring the cream-sugar mixture to a boil, stirring until sugar is dissolved.
- Сut the vanilla pod in half lengthwise and gently scrape out the seeds. Add the vanilla seeds to the pan with the boiling mixture.
- Remove the pan from heat and add gelatin. Stir well and let it cool.
- Now it’s time to chill the panna cotta. Divide the mixture evenly between the prepared cups and put in the refrigerator for about 4 hours. Meanwhile, you can make some extra stuffing for the dessert: you may use any berries, fruit, or jam. Enjoy!
Creamy Raspberry DessertIngredients (enough for 3 people):
- 7 fl oz (200 ml) whipped cream (33% fat)
- 1 cup fresh raspberries (you can replace them with any other berries you desire)
- 1/3 cup sugar
- 6 cookies
- mint for decoration
- icing sugar for decoration
- Crush the cookies into small pieces with your hands (don’t use a food processor or blender).
- Divide the cookies evenly between the three prepared cups. Fill each cup 1/6 of the way full.
- In a deep bowl, combine the whipped cream, sugar, and icing sugar. Beat the cream mixture with an electric mixer until it holds soft peaks. This will take about 5 minutes.
- Spread a layer of fresh whipped cream over the cookie cups. Top with fresh raspberries (keep in mind: the raspberries should be dry).
- For the final layer, spread the remaining whipped cream on top of the raspberries. Add some berries and a sprig of mint on top of the cream for decoration.
- 4 egg whites
- 7.8 oz (220 g) sugar
- 2 teaspoons starch
- 1 tablespoon lemon juice
- 14 fl oz (400 ml) whipped cream (with minimum fat content of 33%)
- 3 tablespoons icing sugar
- 17.6 oz (500g) any berries and fruits
- In a bowl, combine sugar and starch.
- Beat egg whites with an electric mixer on high speed. Add sugar-starch mixture gradually and continue beating until it turns glossy and smooth.
- Pour in the lemon juice and beat again. To check if the meringue is ready, scoop a spoonful and turn the spoon upside down — if the meringue sticks, it’s time to proceed to the next step.
- Line your baking pan with parchment paper and put the meringue on it. Form a shallow crater in the center of each meringue.
- Preheat oven to 350 degrees F (180 degrees C). Put the meringue in the oven and immediately turn down the heat to 230-250 degrees F (110-120 degrees C). The pavlovas are done when the outside is dry to the touch. Remove your meringue from the oven and let cool.
- For the cream: At high speed, beat the chilled cream and sugar.
- Spread the cream on top of the meringue. Decorate with berries and fruits.
- 6 egg yolks
- 2 tablespoons grated lemon peel (zest)
- 1/2 cup sugar
- 1 cup milk
- 3/4 cup whipped cream (33% fat)
- a pinch of salt
- Preheat oven to 300 degrees F (150 degrees C).
- In a bowl, combine the egg yolks, lemon zest, and 1/4 cup of sugar.
- In a small saucepan, combine milk, cream, salt, and the remaining sugar. Bring the mixture to a boil over medium-high heat.
- Mix the egg and milk mixtures together. Divide the cream evenly between the molds. Place the molds in a deep baking dish.
- Pour hot water into the baking dish to come partway up the sides of the molds and cover them with foil.
- Bake for 25-30 minutes.
- Remove from the oven, let cool to room temperature, and put in the refrigerator for 4-5 hours.
- 2 egg yolks
- 2 tablespoons sugar
- 4 fl oz (120 ml) whipped cream (33% fat)
- seeds of one vanilla pod (you can replace this with vanilla sugar)
- Beat the egg yolks and sugar together by hand using a whisk.
- In a saucepan, combine cream and vanilla, bring to a boil, and immediately strain the mixture through a fine sieve.
- Combine cream and egg yolks together, stir quickly, and divide the mixture between the molds.
- Preheat oven to 250 degrees F (120 degrees C). Place the molds in a deep baking dish. Pour hot water into the baking dish to come partway up the sides of the molds.
- Bake for about one hour until done (they should tremble slightly in the middle).
- Remove from the oven, let them cool, and put in the refrigerator for 3 hours.
- If you want to add even more of a French touch to your dessert, decorate it with caramelized sugar. For that, sprinkle the tops of each creme brulee with one teaspoon of sugar and brown them under the broiler for about 1-2 minutes.