Good RECIPE for an Ethnic/Foreign Dessert, or Anything that is Not from the United States?

Question

A french dessert would be preferable, but any recipes from a country other than the United States for an ethnic dessert would be great. Also, the finished product can not be refridgerated, or heated up.
Thanks so much.

Answer 1

Basic Crepes

INGREDIENTS:
3 large eggs
1-1/3 cups whole milk
3/4 cups unbleached, all-purpose flour
3/4 teaspoon salt
5 Tablespoons unsalted butter, melted

PREPARATION:
1. Combine the eggs, milk, flour and salt in the blender and blend on high speed for 1 minute.

2. If the batter is lumpy, strain it through a sieve. Cover and allow to rest at room temperature for at least one hour.

At this point, it can also be covered and refrigerated for up to 1 day. Bring it to room temperature before continuing with recipe.

3. Whisk in 3 tablespoons of the melted butter. Skim the foam off the rest of the butter.

4. Heat an 8" crêpe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little of the melted butter.

5. Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl.

6. Loosen the edges of the crêpe with a metal spatula. You can use a spatula to turn the crêpe, but I usually turn it with my fingers. Using both hands, I pick up the loosened edges with my thumb and index finger and quickly flip it over.

7. Cook on the other side until lightly golden (usually less than a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter.

You can put fillings inside, such as nutella, or fruit fillings. Add some whipped cream on top, and tada! Dessert. Since you don't want to refrigerate, I recommend making it right before you want to serve it. I tried making this at home, and it really was easy.

P.S. It's French. :D

Answer 2

don't need to refrigerate:
Congolais
Coconut biscuit

Ingredients for 4 to 6 people :
- 200 gr [7 oz] shredded coconut
- 175 gr [6 oz] sugar
- 10 gr [1/3 oz] vanilla sugar
- 3 egg whites
- (unsalted) butter for baking sheet

1- Pre-heat oven at 200°C / 400°F ; butter a baking sheet.
2- In a saucepan, medium heat, pour the egg whites, sugar and vanilla
sugar then start whisking vigourously until they get hot and frothy.
Take away from flame and keep whisking until temperature cools down a bit.
3- Pour the shredded coconut all at once and mix together with
a wooden spoon ; diaplay balls of coconut mixture on the baking sheet
(around 6 cm /2.5 in diameter).
4- Bake in oven for 15 minutes until they get golden ; the Congolais must
be crunchy outside and soft inside.
5- Serve the biscuits warm or cold, simply by themselves or with a ball
of vanilla ice-cream or/and hot chocolate in a saucer.

Answer 3

Try making Flan (South American dessert)...here's one recipe that i found

1 cup sugar, caramelized
6-10 eggs, well beaten
2 (14 ounce) cans sweetened condensed milk
2 (12 ounce) cans evaporated milk
1 teaspoon vanilla
1 dash cinnamon

Coat tube pan with caramelized sugar.
Allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks.
Mix other ingredient in order, stir well and pour in mold.
Place mold in pan with 2" hot water in preheated oven.
Bake at 350°F for 1 hour or until firm.
Let cool, then invert& unmold.
Decorate with fresh berries or edible flowers, if desired.

Site is listed in sources list...this site gives you a pic of what it looks like... http://www.elboricua.com/flan.html