quickeasyhomerecipes.com

Category: Desserts

  • White Chocolate Cream Cups with Citrus Note

    White Chocolate Cream Cups with Citrus Note

    Some weekends I want dessert without turning the kitchen upside down. This is the kind of sweet I make when I’m already in comfy clothes and the sink is empty. It’s gentle, not overly sweet, and feels more like a quiet treat than a showpiece.

    Ingredients

    • 120 g white chocolate, roughly chopped
    • 200 ml heavy cream
    • 2 tbsp plain Greek yogurt
    • Zest from ½ orange or lemon (very finely grated)
    • 1 tsp vanilla extract
    • Pinch of salt

    Instructions

    1. Pour about half of the cream into a small saucepan and warm it slowly over low heat. It should feel hot to the touch but never bubble.
    2. Take the pan off the heat, add the chopped white chocolate and salt, then leave it alone for a minute. Stir gently until it turns smooth and glossy.
    3. In a separate bowl, lightly whisk the remaining cold cream just until it thickens slightly — it should still be soft and fluid, not stiff.
    4. Fold the yogurt, vanilla, and citrus zest into the melted chocolate mixture. The texture will loosen at first — that’s fine.
    5. Using a spatula, gently combine the chocolate base with the semi-whipped cream. Work slowly, scraping from the bottom, until the mixture looks airy and even.
    6. Spoon into small glasses or bowls and refrigerate for at least 1 hour to set lightly.

    You may also like: Panna Cotta

    Serving ideas

    • Sprinkle with crushed pistachios or toasted coconut just before serving.
    • Add a spoon of tart berry compote to balance the sweetness.
    • Serve slightly chilled, not ice-cold — the flavor opens up more that way.
    Creamy white chocolate mousse served in small glass cups, topped with raspberries, chopped pistachios and citrus zest, photographed from a slight distance on a light stone plate.
    Soft white chocolate mousse with a light citrus note, finished with pistachios and fresh raspberries. A simple, chilled dessert made for slow weekends and small treats after dinner.

  • Panna Cotta

    Panna Cotta

    Serves: 4
    Prep time: 10 minutes
    Chill time: 4–6 hours
    Style: classic Italian no-bake dessert

    🛒 Ingredients

    • 1 cup (240 ml) heavy cream
    • ½ cup (120 ml) whole milk
    • ¼ cup (50 g) granulated sugar
    • 1 tsp vanilla extract (or vanilla bean paste)
    • 1½ tsp powdered gelatin
    • 2 tbsp cold water

    Optional topping

    • Fresh berries (strawberries, raspberries, blueberries)
    • Berry sauce or fruit coulis
    • Honey or caramel drizzle

    👩‍🍳 Instructions

    1. Bloom the gelatin
      In a small bowl, sprinkle the gelatin over the cold water. Let it sit for 5 minutes until fully absorbed and spongy.
    2. Heat the cream mixture
      In a saucepan, combine the heavy cream, milk, and sugar. Heat gently over medium-low heat, stirring until the sugar dissolves. Do not boil.
    3. Add vanilla and gelatin
      Remove the saucepan from heat. Stir in the vanilla extract, then add the bloomed gelatin. Mix until the gelatin is completely dissolved.
    4. Pour and chill
      Divide the mixture evenly between small glasses or ramekins. Let cool slightly, then refrigerate for at least 4 hours, or until fully set.
    5. Serve
      Top with fresh fruit, berry sauce, or a drizzle of honey just before serving.

    📝 Notes & Tips

    • For a firmer texture, add an extra ¼ tsp gelatin.
    • To unmold panna cotta, briefly dip the ramekin in warm water and gently invert onto a plate.
    • Vanilla bean paste gives a richer flavor and visible specks.

    You may also like: https://quickeasyhomerecipes.com/pavlova-bombs/

    Classic panna cotta topped with fresh berries
    Silky vanilla panna cotta served with fresh berries

  • Pavlova Bombs

    Pavlova Bombs

    Serves: ~12–15 bombs
    Prep + cook time: ~35–40 minutes
    Style: mini meringue desserts with fruit and cream

    🛒 Ingredients

    Meringue Shells

    • 4 large egg whites
    • 1 cup (200 g) caster sugar (superfine sugar)
    • 1 tsp white vinegar
    • 1 tsp cornstarch (cornflour)
    • 1 tsp vanilla extract

    Filling & Topping

    • 300 ml heavy (whipping) cream
    • 2–3 tbsp powdered sugar (to sweeten the cream)
    • 1 tsp vanilla extract
    • Assorted fresh fruit (e.g., berries, kiwi, passionfruit, sliced banana or mango)
    • Optional: lemon zest or a light dusting of powdered sugar

    👩‍🍳 Instructions

    1. Preheat the oven:
      Preheat your oven to 120°C (250°F). Line a large baking tray with baking paper.
    2. Prepare the meringue base:
      In a very clean, dry bowl, beat the egg whites with an electric mixer until they become foamy. Continue whipping and gradually add the caster sugar, one tablespoon at a time, until you get glossy, stiff peaks.
    3. Add stabilizers:
      Gently fold in the vinegar, cornstarch, and vanilla extract. These help create a crisp shell with a stabilised interior.
    4. Shape the pavlova bombs:
      Using a spoon or scooper, place heaped tablespoons of meringue onto the prepared baking tray. Leave space between each — around 2–3 cm (1 inch).
    5. Bake low and slow:
      Bake in the preheated oven for about 45–60 minutes at 120°C (250°F), until the meringues are crisp on the outside but still tender inside. Turn off the oven and leave them inside to cool completely (about 1–2 hours). This helps prevent cracking.
    6. Whip the cream:
      In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
    7. Assemble the bombs:
      Once the shells are cool, pipe or spoon cream onto the top of each meringue. Add pieces of fresh fruit on top and finish with extra fruit juices or zest if desired.
    8. Serve:
      Enjoy immediately — these are best eaten the same day for crisp shells and fresh toppings.

    🍽️ Notes & Tips

    • You can keep the baked meringues in an airtight container for up to 2 days (without cream), but assemble them just before serving for best texture.
    • Choose fruits that are juicy but not too wet so the meringue stays crisp longer.
    • If you like a tangy contrast, passionfruit pulp or citrus zest pairs beautifully with the sweet cream.

    You may also like: Breakfast Pancakes – Soft and Fluffy

    Mini pavlova bombs with whipped cream and fresh berries
    Delicate pavlova bombs topped with fluffy cream