5 Simple Out of the Ordinary Desserts
1. Mocha waffles with vanilla ice cream
In a mixing bowl, pour a regular sized mocha - Tassimo coffee machines get the texture of the mocha just right - over 50g of butter. Then combine with 2 egg yolks, 150g of plain flour, 50g of sugar and a pinch of salt. Whisk the remaining egg whites and fold them into the mixture before cooking in batches using a waffle iron. Serve with vanilla ice cream and a dusting of cocoa powder.
2. Beetroot brownies
Heat the oven to 180 degrees. Whisk together 500g of cooked beetroot, 100g of melted butter, 200g of melted dark chocolate and a few drops of vanilla extract until smooth. In a separate bowl, whisk 3 eggs together with 250g of golden caster sugar until stiff. Fold the two mixtures together, then sieve in 100g of plain flour and 25g of cocoa powder. Pour into a greased baking tin and bake for 25 minutes. Serve warm with sour cream.
3. Brioche bread and butter pudding
Heat the oven to 170 degrees. Make a custard by combining 300ml of milk with 300ml of cream over a medium heat, and add a few drops of vanilla essence. In a separate bowl, whisk 2 eggs together with 100g of sugar, then whisk in the cream mixture. Brush some brioche slices with melted butter and lay overlapped in a deep baking dish. Sprinkle with white chocolate chips and dried cranberries before covering with the custard and baking until golden.
4. Goats cheese cheesecake
For the biscuit base, combine 100g of crushed ginger nuts, 50g of melted butter, 25g of golden caster sugar, and a good pinch of salt. Line the bottom of four ramekin dishes with the biscuit mixture and refrigerate whilst you make the topping. In a mixing bowl, beat together 150g of soft goat’s cheese with the juice of half a lemon, then beat in 100ml of sour cream, followed by 30g of sugar. Fill the ramekins with the mixture and leave to set in the fridge overnight. Serve topped with honey, walnuts, dried apricots, and a couple of flakes of sea salt.
5. Lime and raspberry meringues
Heat the oven to 140 degrees. Whisk together 6 egg whites in a large bowl until they form stiff white peaks, and then gradually whisk in 300g of caster sugar until smooth. Fold in the zest of 2 limes and spoon the mixture in circular mounds onto a cold, lined baking tray. Bake for 25 – 35 minutes depending on how you like your meringues. Make raspberry coulis by combining 250g of fresh raspberries with 1 tbsp of icing sugar and the juice of one lime in a pan over a medium low heat. Heat through until the fruit breaks down into a liquid. Add a splash of water if necessary. Sieve the liquid to remove the seeds. Serve the meringues with fresh raspberries and a drizzle of the coulis.
Have a go, be brave and try something different. You might find that one of these twists on traditional classic recipes replaces the original in your culinary repertoire!
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