whats the best simple but elegant dessert to make at a new years eve diner party?

Answer 1

Yummy but very calorie loaded.
I pint double cream whipped until stiff.
500g chocolat, dark, milk, or white (my favorite) melted until very runny/

Whip the cream until thikened, but not yet firm, then with beaters on slowest, drizzle in the chocolate, when realy thick, and yummy, put into individual serving dishes, and int frodge to set.
Can be topped with a cherry (marichino, or cocktail ones are nice), or grated chocolate of a contrasting colour.

Hope this helps

Enjoy

Answer 2

well it all depends on how much time that u have to make the dessert and how many people are gonna be there. you can make ****-red rasperries in chardonnay jelly
-1 750ml bottle of good fruity chardonnay
-3/4 pint raspberries
-1 vanilla bean, split lengthwise
-5 sheets leaf gelatin
-3/4 cup plus 1 Tb granulated sugar
-heavy cream to serve
place the wine and berries ina bowl and allow to steep for half an hour. strain the wine into a saucepan and keep the raspberries to one side. heat the wine with the vanilla bean until nearly boiling and leave to steep on one side for 15 min.
soak the gelatin sheets-which you can find in the supermarket these days- in cold watyer for about 5 min. meanwhile, after removing the vanilla bean, reheat the wine and stir in the sugar until it dissolves; allow to boil if you want to lose the alcohol. add a third of the hot wine to the wrung-out gelatin sheets in a measuring cup and stir to dissolve, then add this mixture back into the rest of the wine and stir well. strain into a large pitcher.
place the raspberries, equally, into six flattish, clear glass serving bowls, and pour the strained wine over the top.
allow to set in the refrigerator for at least 3 hrs, though a day would be fine if you want to make this well ahead, and take out the refrigerator 15 min. before serving.
serve some heavy cream in a pitcher, and let people pour this into the fragrant, tender, fruit-jeweled jelly as they eat. (serves 6)

or u can make caramelized pineapple with hot chocolate sauce
-1 ripe pineapple (9 oz of granulated brown sugar)
for the chocolate sauce:
-8oz bittersweet chocolate
-4oz malibu or other rum
-4oz heavy cream

preheat the broiler. then cut the top and bottom off the pineapple and, working vertically, slice the skin off the fruit. cut into quaters and then into about three pieces again lengthwise so that u have wedges of pineapple. cut out the woody core. lay the slices on a pan line with foil topped with the sugar and broil them until flesh is a deep, golden brown.

chocolate sauce:
put the chocolate, broken up into pieces, into a thick-bottomed pan along with the malibu and melt over a low heat. then, stirring, pour in the cream, plus any juice that has gathered from the fruit. when the sauce is thick, smooth and hot, pour into a bowl with a ladle, or enough little bowls to give one per person put on a plate and garnish however u would like. (serves6-8)

Answer 3

Try making your own Napoleons.

Start with some pre-made puff pastry. Roll it out a little and cut it with star shaped cookie cutters that are about 3 or 4 inches across.

(you could use any shape really but stars seem good for NYE)

bake 3 pieces of the puff pastry for each dessert. Before you bake them, brush with a little milk and sprinkle with coarse sugar.

Make some instant white chocolate flavored or cheesecake flavored pudding. But a jar of lemon curd or make your own. I prefer to make my own but it takes a while.

Get some fresh raspberries and strawberries.

on each dessert plate, layer as follows:

1 puff pastry

dollop of pudding spread neatly to the edges of the pastry (about 1/3 cup)

1 more puff pastry

Lemon curd spread neatly to the edges of the pastry (about 1/4 cup)

Slices of strawberries to cover the lemon curd

Final piece of puff pastry

Then put a little of the pudding in a baggie, snip off the end so you can squeeze out a thin amount...pipe the top puff pastry with poka dots or squiggles....sprinkle or place some raspberries on top and dust with powdered sugar...just a little.

You should assemble just before serving but you can make everything ahead of time and have it at the ready.


Or do a chocolate fondue with lots of dippers. Be sure your chocolate doesn't taste like that waxy, grainy liquid brown stuff that people put in the oh-so-popular chocolate fountains. That stuff is nasty. Make real fondue with butter and semisweet chocolate and cream and liquor. Cut up fruits, pound cake, angelfood cake, dried fruits. etc.

Answer 4

This is a compromise between making a dessert from scratch to buying it in a bakery. You still buy the lady fingers but the rest is yours. You can buy ready made custard or use ice cream or creamy thick yogurt instead of custard.

1 dozen Lady Fingers (can get them at any Italian bakery or good urban supermarket)
1 cup strong good cold coffee or approximately 2 teaspoons pure vanilla
3 level tablespoons custard powder
2 cups milk
2 tablespoons of sugar
Dip Lady Fingers in coffee - just coat them- or drizzle vanilla over them.

Make custard following the instructions on the back of the package. When done put Lady Fingers on top of custard. That simple.

Answer 5

In the past I have made mousse parfaits. I have made up a couple different kinds of mousse like dark chocolate, milk chocolate and white chocolate and layered them in either parfait glasses or wine glasses and put raspberry syrup in between the layers and whipped cream on top. It is always a hit and quite easy to make. You can buy the boxes of mousse mixes right in the baking isle of the grocery and for the raspberry syrup you can buy frozen raspberries and just boil with sugar and water and strain. If you didn't even want to go to that trouble I have seen raspberry syrup near the ice cream topping in the grocery store or you could even use strawberry ice cream topping if you wanted.

Answer 6

Tiramisu! This recipe is an authentic Italian recipe.I make it the day before as it gets better when it sits. Your guests will be so impressed. If you have any questions you can email me from my website. Come and join please!


Yummyfood - Quick and easy international recipes
Tiramisu
Status Approved
NameTiramisu
CategoryDesserts, Italian
Serves/Yields9 servings
SourceKate
DifficultyEasy
Prep. Time25 m
Cook Time10 minutes
Introduction
This recipe was given to me by a lady I worked with years ago. Olga was Russian but married to an Italian and she learned to make this from her Mother in law. It is in my opinion still the best recipe I’ve found.
Ingredients


6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 cup strong espresso, cooled ( you may have some left over)
2 Tbsp amaretto
12 packaged ladyfingers ,split lengthwise (preferably Savoiardi biscuits if you can find them)
1/2 cup bittersweet chocolate shavings, for garnish
12 Amaretti cookies, crushed (optional)
Directions
Step: 1

In a heat proof bowl over simmering water, whisk egg yolks and sugar until thick and the custard produces ribbons when whisk is lifted from the bowl.

Cool mixture to barely warm.Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and 1 tablespoon amaretto and mix until thoroughly combined.
Step: 2In a small shallow dish, add remaining espresso and amaretto. Dip each ladyfinger quickly and briefly into espresso mixture. Letting the ladyfingers soak will cause them to fall apart and the finished dessert to be runny.
Step: 3Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of dipped ladyfingers and top with remaining mascarpone mixture. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours. Before serving, sprinkle with chocolate shavings and crushed cookies.

Time submitted: Monday, October 18. 2004 at 15:46:25
Contributed By: Kate
This comes from Yummyfood - Quick and easy international recipes http://www.yummyfood.net
The URL for it is: http://www.yummyfood.net/recipes-id2.html
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Answer 7

I don't think you can much more simple than this Chocolate Wafer Log. Use a couple packages of chocolate wafers (available in the baking aisle) and 2 thawed cool whip containers. You can make a log, frosting the wafers with the cool whip and then cover with the cool whip. . . or do any shape you'd like. Garnish lightly with sifted cocoa and fanned strawberries. Refrigerate until serving. Yummo. Anyway, I think the recipe may be on the wafer box.

Answer 8

Death by Chocolate in a Trifle Bowl
All it is , Is Chocolate cake (from a box mix) bake as directed in a 9X13 " dish, let cool and cut into small squares.
Make 3 packages of instant chocolate pudding the night before and refrigerate.
and cool whip and crushed skor bar (sold in a bag where the chocolate chips are sold.
In a trifle bowl layer the cake then pudding then cool whip and sprinkle skor bar pieces, repeat layers until bowl is full. Trifle bowl makes it very pretty with all the layers.

Answer 9

you take pears, cut them in half, the long way, put them into a deep flat baking dish flat side down, pour about 1/4 cup ameritto, add some vanilla and a tea spoon of sugar, bake at 3:50 for about 10 minutes or until the pears are golden color, take them out, pour the amerrito over the pears and crush some amerritto cookes on top of the pears. reallly easy, no work really and they taste amazing!

Answer 10

INGREDIENTS

* 2 1/2 cups cold milk
* 1/3 cup instant coffee granules
* 2 (3.4 ounce) packages instant vanilla pudding mix
* 1 (16 ounce) package frozen whipped topping, thawed, divided
* 2 (10.75 ounce) loaves frozen pound cake, thawed and cubed
* 1 (1 ounce) square semisweet chocolate, grated
* 1/4 teaspoon ground cinnamon

DIRECTIONS

1. In a large mixing bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping.
2. Place a third of the cake cubes in a 4-qt. serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving.
http://allrecipes.com/recipe/cappuccino-mousse-trifle/Detail.aspx