quickeasyhomerecipes.com

Tag: gluten free dessert

  • 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.

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  • 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.

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