Assorted Dessert Recipe

Prepare and melt

Preheat oven to 180°C (355°F). Line a 12-cup mini muffin tin with liners or grease. In a heatproof bowl set over (not in) simmering water, combine chopped bittersweet chocolate and unsalted butter. Stir occasionally until fully melted and smooth, then remove from heat and let cool 3–4 minutes.

Mix batter

Whisk granulated sugar into the melted chocolate mixture until combined. Add eggs one at a time, whisking until smooth after each addition. Stir in vanilla. Sift together flour, cocoa powder and salt, then fold into the chocolate mixture just until no streaks of flour remain—do not overmix.

Bake

Spoon batter into prepared mini muffin cups about 3/4 full. Bake in the preheated oven 12–15 minutes, until edges are set and a toothpick in the center comes out with a few moist crumbs. Remove from oven and cool in the pan 10 minutes, then transfer to a rack to cool completely.

Before serving, dust with a little powdered sugar or top with a small dollop of whipped cream and a mint leaf.

Preheat and prepare shells

Preheat oven to 160°C (320°F). Place ready-made mini tart shells on a baking sheet lined with parchment.

Make lemon curd filling

In a heatproof bowl, whisk together granulated sugar, fresh lemon juice, lemon zest and eggs until smooth. Place the bowl over a saucepan of simmering water (double boiler) and cook, stirring constantly, until the mixture thickens and reaches about 75–80°C (170–176°F) and coats the back of a spoon (about 8–10 minutes). Remove from heat and whisk in cubed unsalted butter until melted and smooth.

Fill and bake briefly

Carefully spoon the hot lemon curd into the tart shells, filling nearly to the rim. Bake in the 160°C oven 8–10 minutes to set the curd edges slightly. Remove and cool on a rack. Chill in the refrigerator at least 1 hour before serving to fully set the filling.

Garnish each tartlet with a small dusting of powdered sugar or a mint leaf before plating.

Bloom gelatin

Sprinkle gelatin evenly over 30 ml cold water in a small bowl and let sit 5 minutes to bloom.

Heat cream mixture

In a saucepan, combine whole milk, heavy cream and granulated sugar. Split the vanilla bean lengthwise, scrape seeds into the pan and add the pod (or add 1 tsp vanilla extract later). Warm the mixture over medium heat until it is hot and sugar has dissolved—do not boil (goal about 80–85°C / just before simmering). Remove from heat. If you used a vanilla pod, discard the pod after steeping 10 minutes.

Incorporate gelatin

Stir the bloomed gelatin into the warm cream mixture until fully dissolved. If using vanilla extract, stir it in now. Strain the mixture through a fine sieve into a pouring jug to ensure smoothness.

Chill in cups

Divide the panna cotta mixture into six small serving glasses or ramekins (about 70–75 ml each). Let cool to room temperature, then refrigerate at least 4 hours (or overnight) until set.

Make berry compote

In a small saucepan, combine mixed berries, berry compote sugar (or 30 g sugar) and lemon juice. Cook over medium heat, stirring occasionally, until berries break down and the mixture thickens slightly, 6–8 minutes. Remove from heat and let cool to room temperature (it will thicken more as it cools).

To serve, spoon a tablespoon or two of cooled berry compote over each panna cotta and garnish with a mint leaf or a few whole berries.

Arrange 3–4 different desserts (brownie bites, lemon tartlets, and panna cotta cups) on a large platter for an assorted dessert presentation. Dust tartlets and brownie bites lightly with powdered sugar. Add small dollops of whipped cream next to tartlets or brownie bites if desired, and tuck fresh mint leaves between items for color contrast.

Serve chilled panna cottas and tartlets, and room-temperature or slightly warm brownie bites. This assortment yields attractive variety in taste and texture for guests.