what dessert shall i make?

Question

I need to make a dessert to impress. it needs to be simple (easy to make) and needs to look good. whe i say 'look good' i mean like in a posh restaurant good......like this one..... http://www.barbarallewellyn.com/images/Photo-dessert.jpg

thanks guys :) x

Answer 1

i think that Patty-Jo wanted extra points!!!! lol :)

Answer 2

baklava!
A greek recipe
Very Easy...Not quite as fancy..but you can fancy it up once you make it...
INGREDIENTS
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Answer 3

Go to allrecipes.com and take a look at their trifle recipes. A simple raspberry trifle with a dusting of cocoa powder and chocolate shavings should do the trick. Good luck!

Answer 4

ingredients: strawberries, blueberries, something shaped like a cup but no handle(edible) whipped cream

directions: put blueberries in edible cup then same thing with the strawberry then put whipped cream on top(optional cherries)

Answer 5

Unfortunately, nothing that looks like that comes easy, but here are some recipes that aren't too major...

Melon Trio in Lavender Champagne Syrup
INGREDIENTS:
3 cups watermelon, cut into 1-inch cubes or balls (using melon baller)
3 cups cantaloupe, cut into 1-inch cubes or balls
3 cups honeydew melon, cut into 1-inch cubes or balls
1 bottle rose Champagne
3 cups sugar
1 cinnamon stick (4-inch piece)
2 star anise pods
2 vanilla beans, split
2 sprigs of dried lavender (about 2 tablespoons)
PREPARATION:
Makes 8 servings.
In a medium pot, add the champagne, sugar, cinnamon stick, star anise, and vanilla beans. Bring to a boil and continue to boil for 5 minutes. Turn off the heat and stir in the lavender.

Let everything steep for about 20 minutes then transfer to the refrigerator.
Let the mixture completely cool, then strain the syrup through a sieve or cheesecloth into a large bowl.
Add the three melons to the bowl. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

To serve, scoop a portion of melon into a martini glass, wine glass, or dessert bowl. Ladle a small amount of the syrup over the fruit, just enough to cover the bottom of the glass or bowl.

Fresh Strawberries with Coconut Crème Anglaise
INGREDIENTS:
1 Quart Strawberries, stems removed and quartered
1 Cup Whole Milk
1 Cup Coconut Milk
1 Vanilla Bean, split lengthwise
5 Egg Yolks
1/4 Cup Sugar
1 Cup Coconut Flakes, toasted
PREPARATION:
In a medium saucepan, combine the milk, coconut milk, and vanilla bean. Bring to a boil while stirring. Remove from heat and let sit for 10-12 minutes to let the vanilla flavor develop.
Remove the vanilla bean.

Scape the seeds into the milk.
Whisk the eggs and sugar together until the mixture thickens and the color turns a light yellow.

Gradually add the milk mixture to the eggs, whisking constantly.

Pour this mixture back into the sauce pan and cook over low heat. Gently stir and continue to cook until the sauce thickens enough to coat the back of a spoon. Don't let it boil.
Remove from heat and chill thoroughly.

To serve: Place a portion of strawberries in individual bowls, pour some crème anglaise over the berries, and sprinkle some toasted coconut on top.

Brown Sugar Glazed Bananas with Roasted Peanuts and Lime
INGREDIENTS:
4 medium bananas or 8 niño bananas, completely yellow with just a few dark spots
1/2 cup light brown sugar, lightly packed
1/3 cup salted, dry roasted peanuts, coarsely chopped
2 teaspoons finely grated lime zest (about 2 limes)
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
2 to 3 tablespoons fresh lime juice
PREPARATION:
makes 4 servings
Preheat the broiler and position an oven rack 6 to 8 inches from the broiler element. Butter a rimmed baking sheet or line it with foil.

Peel the bananas. Cut them in half crosswise and then lengthwise to make four pieces for each banana.

(If using niño bananas, cut them in half lengthwise only.) Place the bananas cut-side up in the prepared pan. Sprinkle the brown sugar, peanuts, and lime zest evenly over the bananas. Dot them with the butter pieces and drizzle with 2 tablespoons of the lime juice.
Broil the bananas until the sauce is bubbling and patches of brown appear on the peanuts and bananas, 3 to 5 minutes. Sprinkle the bananas with the remaining lime juice and serve immediately on warm plates.

Chilled Rhubarb & Strawberry Soup
INGREDIENTS:
1 Pound Rhubarb, washed, leaves removed, sliced into 1-inch pieces
1 Pint Strawberries, washed and hulled
2 Cups Orange Juice
1 Cinnamon Stick (2-4 inches)
2 Star Anise Pods (optional)
1/4 Cup Sugar
3 Tablespoons Grand Marnier or Eau de Vie de Fraise (strawberry brandy)
1/4 Cup Marscapone
Freshly Ground Black Pepper, to garnish
PREPARATION:
Serves 6 - 8.

In a large pot, add the rhubarb, strawberries, orange juice, cinnamon stick, and star anise. Bring to a boil and cook until the rhubarb is tender (about 10 to 15 minutes).

Carefully remove the cinnamon stick and star anise.

Add the sugar to the pot and stir until it dissolves. Taste and add more sugar if you like it sweeter.
Let mixture cool slightly, then pour into a food processor. Puree until smooth. Strain soup through a sieve into another container. Stir in Grand Marnier or Eau de Vie de Fraise.

Refrigerate until cold (at least 2 hours).

To serve, pour soup into small bowls. Add a spoonful of marscapone in the center and sprinkle a pinch of black pepper over the top.

I hope this helps and all turns out well!

Answer 6

key lime pie!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
tiramusu
strawberry shortcake