Jul 14 2026
Restaurants›Fish Restaurant + Bar›Dessert Sampler Recipe

Dessert Sampler Recipe

Inspired by Fish Restaurant + Bar
Time2h 30m
Serves12

Make Dessert Sampler Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chocolate Mousse

Fruit Tart

Mini Cheesecakes

Method

Chocolate Mousse

  1. 1

    Melt the Chocolate

    Chop the dark chocolate into small pieces and melt it in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let it cool slightly.

  2. 2

    Whip the Cream

    In a separate bowl, whip the heavy cream until soft peaks form. Set aside.

  3. 3

    Beat Egg Whites

    In another clean bowl, beat the egg whites until frothy. Gradually add the sugar and continue to beat until stiff peaks form.

  4. 4

    Combine Ingredients

    Fold the melted chocolate into the whipped cream gently until combined. Then fold in the beaten egg whites carefully, ensuring not to deflate the mixture.

  5. 5

    Chill

    Spoon the mousse into serving dishes and refrigerate for at least 2 hours until set.

Fruit Tart

  1. 6

    Prepare the Filling

    In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

  2. 7

    Assemble the Tart

    Spread the cream cheese filling evenly over the shortcrust pastry base.

  3. 8

    Prepare the Gelatin

    In a small saucepan, combine the gelatin powder and water. Heat gently until the gelatin is dissolved, then let it cool slightly.

  4. 9

    Top with Fruit

    Arrange the mixed fresh fruit over the cream cheese filling.

  5. 10

    Glaze the Tart

    Drizzle the dissolved gelatin over the fruit to give it a shiny finish. Chill in the refrigerator for at least 1 hour before serving.

Mini Cheesecakes

  1. 11

    Prepare the Crust

    In a bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of mini cheesecake molds or a muffin tin.

  2. 12

    Mix Filling

    In another bowl, beat together the cream cheese, sugar, vanilla extract, and egg until smooth and creamy.

  3. 13

    Fill the Molds

    Pour the cream cheese mixture over the crusts in the molds, filling them about 3/4 full.

  4. 14

    Bake

    Preheat the oven to 160°C (320°F) and bake the mini cheesecakes for 20 minutes. Let them cool completely before removing from the molds.

  5. 15

    Chill and Serve

    Refrigerate the mini cheesecakes for at least 2 hours before serving. Optionally, top with fruit or chocolate sauce before serving.

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