Dessert Sampler Recipe
Make Dessert Sampler Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Mousse
Mini Fruit Tarts
Lemon Sorbet
Method
Chocolate Mousse
- 1
Melt the Chocolate
Chop the dark chocolate into small pieces and place it in a heatproof bowl over a pot of simmering water (double boiler). Stir gently until melted and smooth. Remove from heat and allow to cool slightly.
- 2
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- 3
Prepare the Eggs
Separate the egg whites and yolks. In a mixing bowl, whisk the egg yolks with sugar until pale and creamy. Add the melted chocolate and vanilla extract, stirring until well combined.
- 4
- 5
Chill
Spoon the mousse into serving dishes and refrigerate for at least 2 hours or until set.
Mini Fruit Tarts
- 6
Prepare Tart Shells
Place the pre-made tart shells on a serving platter.
- 7
Fill with Pastry Cream
Spoon or pipe the pastry cream into each tart shell, filling them generously.
- 8
Top with Fresh Fruits
Arrange the mixed fresh fruits on top of the pastry cream in each tart.
- 9
Glaze
Brush the apricot glaze over the fruits to give a shiny finish.
Lemon Sorbet
- 10
- 11
Add Lemon Flavor
Remove from heat and stir in the lemon juice and lemon zest. Allow to cool completely.
- 12
Chill and Freeze
Pour the lemon mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a sorbet consistency. If you don't have an ice cream maker, pour it into a shallow dish and freeze, stirring every 30 minutes until frozen.
- 13