Six Freshly Made Special Desserts Recipe
Make Six Freshly Made Special Desserts Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vanilla Panna Cotta with Raspberry Sauce (makes 1)
Mini Chocolate Lava Cake (makes 1)
Mini Lemon Tart (makes 1)
Affogato Shot (makes 1)
Mini Fruit Pavlova (makes 1)
Chocolate-Dipped Strawberries (makes 2)
Method
Vanilla Panna Cotta with Raspberry Sauce (makes 1)
- 1
Bloom gelatin
Sprinkle 1 tsp powdered gelatin over 2 tbs cold water in a small bowl. Let sit 5 minutes until spongy.
- 2
Heat cream and milk
In a small saucepan, combine 1 cup heavy cream, 1/4 cup whole milk and 2 tbs granulated sugar. Warm over medium-low heat until sugar dissolves and steam rises—do not boil.
- 3
Add gelatin and vanilla
Remove from heat. Stir in the bloomed gelatin until fully dissolved, then stir in 1/2 tsp vanilla extract.
- 4
Chill
Pour mixture into a small serving glass or ramekin. Cool to room temperature, then refrigerate at least 2 hours until set (can be chilled up to 24 hours).
- 5
Make raspberry sauce
While panna cotta sets, combine 1/2 cup raspberries, 1 tsp sugar and 1/2 tsp lemon juice in a small saucepan. Cook over low heat, stirring, 3–5 minutes until raspberries break down. Strain if a smooth sauce is desired. Cool to room temperature and spoon over set panna cotta before serving.
Mini Chocolate Lava Cake (makes 1)
- 6
- 7
Melt chocolate and butter
Combine 1.5 oz chopped semisweet chocolate and 1 tbsp butter in a heatproof bowl over barely simmering water (double boiler) or microwave in 15-second bursts, stirring until smooth.
- 8
- 9
Bake
Pour batter into prepared ramekin. Bake 10–12 minutes until edges are set but center still jiggles. Let rest 1 minute.
- 10
Mini Lemon Tart (makes 1)
- 11
Make quick crust
In a small bowl, rub 1 tbsp cold cubed butter into 1/4 cup flour until mixture resembles coarse crumbs. Stir in 1 tsp powdered sugar. Add 1/2 tsp cold water and press gently into a lightly buttered mini tart tin or small muffin cup to form a thin base and sides.
- 12
Blind bake
Chill crust 10 minutes. Prick lightly with a fork, then bake at 350°F (175°C) for 10–12 minutes until set and lightly golden. Cool slightly.
- 13
Make lemon filling
Whisk together 1/2 egg yolk, 1 tbsp fresh lemon juice, 1/2 tsp lemon zest, 2 tbs granulated sugar and 1/2 tsp cornstarch until smooth. Cook gently in a small saucepan over low heat, stirring constantly, for 2–3 minutes until thickened. Remove from heat and let cool slightly.
- 14
Assemble
Pour or spoon the warm lemon curd into the baked tart shell. Chill 30–45 minutes to set. Garnish with a thin lemon zest strip before serving.
Affogato Shot (makes 1)
- 15
Scoop and pour
Place one small scoop of vanilla ice cream in a shot glass or small cup. Pour 1 hot shot of espresso or strong coffee over the ice cream immediately. Top with optional dark chocolate shavings and serve right away.
Mini Fruit Pavlova (makes 1)
- 16
Whip the meringue
Preheat oven to 250°F (120°C). In a clean, dry bowl, whisk 1 egg white until soft peaks. Gradually add 1 tbs granulated sugar while continuing to whisk until stiff, glossy peaks form. Gently fold in 1/4 tsp cornstarch and 1/8 tsp white vinegar.
- 17
Shape and bake
Spoon or pipe a 2–3 inch round of meringue onto a parchment-lined baking sheet, making a slight well in the center. Bake 45–55 minutes until dry to the touch and lightly crisp. Turn oven off and let meringue cool inside oven with door ajar for 30 minutes to avoid cracks.
- 18
Finish and serve
Whip 2 tbs heavy cream to soft peaks. Spoon into the meringue well and top with 2 tbs mixed fresh berries. Serve immediately so the meringue remains crisp outside and soft inside.
Chocolate-Dipped Strawberries (makes 2)
- 19
Prepare strawberries
Rinse 2 medium strawberries and pat dry thoroughly—moisture prevents chocolate from setting correctly. Leave stems on for easy dipping.
- 20
Melt chocolate
Melt 1 oz semisweet chocolate in a microwave-safe bowl in 10–15 second bursts, stirring between bursts until smooth. If too thick, stir in up to 1/4 tsp neutral oil to loosen.
- 21
Dip and set
Holding by the stem, dip each strawberry into melted chocolate to coat about two-thirds. Let excess drip off, then place on parchment paper. Chill 10–15 minutes until chocolate is set. Serve chilled or at room temperature.
