Can anyone give me a simple dessert?

Question

Just something quick and easy; a one time thing like a crumble or mousse for example (nothing like cookies, muffins, squares or cakes).

XOXO,
Laurie

Answer 1

chocolate mousse

2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Garnish: lightly sweetened whipped cream
Special equipment: an instant-read thermometer
Preparation
Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.

Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

Cooks' notes:
• Mousse can be chilled up to 1 day.
• To vary the flavor, you can replace the 1 teaspoon vanilla with 2 teaspoons instant-espresso powder (dissolve it in the hot cream) or 3 tablespoons Grand Marnier or 2 tablespoons Cognac (either one whisked into strained custard).
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pumpkin spice mousse

1 1/2 teaspoons unflavored gelatin (less than 1 envelope)
1 1/2 tablespoons cold water
3 large egg yolks
3/4 cup sugar
1 1/2 cups canned solid-pack pumpkin (slightly less than a 15-ounce can)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 cups well-chilled heavy cream
1 1/2 teaspoons vanilla
18 gingersnaps

Preparation
In a medium metal bowl sprinkle gelatin over cold water to soften 1 minute. Whisk in yolks and sugar and set bowl over a saucepan of simmering water. Cook egg mixture, whisking constantly, until an instant-read thermometer inserted 2 inches into mixture registers 160°F. (Tilt bowl to facilitate measuring temperature.) Remove bowl from pan and with an electric mixer beat egg mixture until cool and thickened, about 5 minutes (mixture will be very sticky). Beat in pumpkin and spices. Chill pumpkin mixture, covered, until thickened and cool but not set, about 1 hour.

In a bowl with cleaned beaters beat cream with vanilla until it just holds stiff peaks and fold into pumpkin mixture gently but thoroughly. Coarsely crumble 2 gingersnaps into each of 6 Martini glasses (or other 6- to 8-ounce stemmed glasses). Transfer mousse to a large pastry bag fitted with a large plain tip and pipe decoratively over cookies in glasses (or simply spoon mousse into glasses). Chill mousses, uncovered, until firm, about 3 hours, and up to 1 day (loosely cover after 3 hours).

Just before serving, garnish mousses with remaining 6 whole gingersnaps.

Answer 2

This is a great recipe:

Serves 4-6

150g mini marshmallows

50g soft butter

250g good dark chocolate (minimum 70% cocoa solids), chopped into small pieces

60ml hot water from a recently boiled kettle

1 x 284ml tub double cream

1 tsp vanilla extract

1 Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.

2 Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.

3 Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.

4 Pour or scrape into four glasses or ramekins, about 175ml each in capacity, or six smaller (125ml) ones, and chill until you want to eat. The sooner, the better!

Answer 3

This is so easy and people think it's extra fancy and that you spent all day on it.

Baby Lemon Meringue Pies
I pkg mini phyllo shells (freezer section)
1 jar lemon or lime curd (jelly/condiment section)
2 egg whites
3 Tablespoons sugar

-Put phyllo shells on cookie sheet- spoon about 1 Tablespoon lemon curd in each cup. In mixing bowl beat egg whites until foamy- add in sugar and beat until stiff peak.
Drop a dollop of meringue on top of each little pie and place under broiler (watch the whole time) until meringue browns lightly (about 3 minutes)

These tiny lemon pies take all of 10 minutes to prepare but people are always impressed by mini desserts. Put on you fanciest cake plate with a few fresh flowers in the center.

Answer 4

Baked Rice Pudding.

Combine in a buttered casserole dish:
1/3 cup uncooked white rice
3 cups milk
1/4 cup of sugar
1/2 tsp salt
1 tbsp butter
1 tsp vanilla
few grains of nutmeg.
Raisins (optional)

Bake at 325 degrees for one hour, stirring once or twice throughout the baking time.







Switch it up by replacing the milk with coconut milk, raisins with shredded coconut, and add some pineapple. (Tropical Rice Pudding)

Answer 5

No Bake CheeseCake

1 graham cracker pie crust
1 8oz cream cheese (softened)
1 can condensed milk
1/4 cup lemon juice (optional)


Blend cream cheese, condensed milk, and lemon juice together and pour into pie crust. Refrigerate for an hour or longer and serve.

Eclair

Graham Cracker Pie Crust
1 box (3.5oz) vanilla pudding
2 cups milk
4 oz cool whip
1 can chocolate frosting

Mix vanilla pudding and milk then add cool whip. Pour into graham cracker crust. Melt choc frosting til pourable and pour evenly over top and refrigerate for an hour or more.

Answer 6

Mango Mousse
6 servings
Prep: 10 minutes
Chill: 4 hours

Ingredients
1 3-ounce package mango- or peach-flavored gelatin
1 teaspoon shredded lemon peel
3/4 cup boiling water
1-1/2 cups chilled pineapple juice
1 8-ounce container frozen whipped dessert topping, thawed
Fresh fruit (such as chopped mango or papaya, pineapple chunks, and raspberries)
Toasted shredded coconut

Directions
1. In a large bowl, stir together gelatin and lemon peel. Stir boiling water into gelatin mixture for at least 2 minutes or until gelatin is completely dissolved. Stir in pineapple juice. Chill in refrigerator about 1 hour or until gelatin is partially set (consistency of unbeaten egg whites).

2. Using a wire whisk, stir half of the whipped topping into the gelatin mixture. Cover; chill in the refrigerator about 1 hour or until mixture mounds.

3. Spoon half of the mixture into six parfait glasses. Top with desired fruit. Spoon remaining gelatin mixture over fruit. Cover; chill in the refrigerator for 2 to 3 hours or until set.

4. Top with remaining whipped topping and sprinkle with toasted coconut. Makes 6 servings.

Answer 7

THIS IS GOING TO SOUND STRANGE, BUT I PROMISE, IT IS YUMMY.

GET YOU A GLASS SERVING BOWL (CLEAR) OR A CONTAINER OF SOME SORT. I GENERALLY USE A 9 X 13 CAKE PAN.

LAYER CHIPS AHOY COOKIES THAT HAVE BEEN DIPPED IN MILK WITH COOL-WHIP UNTIL YOUR SERVING BOWL IS FULL. DECORATE THE TOP WITH A FEW MORE COOKIES (DON'T DIP THESE), COVER AND REFRIGERATE OVER NIGHT. THE NEXT DAY, YOU WILL HAVE A VERY YUMMY DESSERT.

THE FIRST TIME I HAD THIS, IT WAS LIKE, YOU HAVE GOT TO BE KIDDING, BUT IT REALLY IS GOOD.

ENJOY

Answer 8

EASY DELICIOUS CHOCOLATE MOUSSE

1/4 c. sugar
1/3 c. water
1 1/2 c. whipping cream
1 (16 oz.) pkg. semi-sweet chocolate chips
3 egg yolks
1/2 c. toasted almonds

Boil together sugar and water. Cool. In food processor blend whipping cream (with metal blade) about 1 minute (until very thick). Check after 30 seconds. Put whipped cream in large bowl. Process chocolate chips (pulsing) until chopped. With processor on, add egg yolks. Add nuts again pulsing until chopped and distributed. Fold chocolate mixture into whipped cream. Spoon gently into individual ramekins (8 to 10) and chill until set.

Answer 9

Frosty Orange Dream Squares
40 NILLA Wafers, finely crushed (about 1-1/2 cups)
1/4 cup (1/2 stick) butter, melted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling (see note below)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups orange sherbet, softened



LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs and butter. Press onto bottom of prepared pan; set aside.
ADD milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 min. Add remaining whipped topping to sherbet; stir with wire whisk until well blended. Spoon over pudding layer; cover.
FREEZE at least 3 hours. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftovers in freezer.

Answer 10

Peanut Butter Mousse Pie

8 oz. package of Philadelphia cream cheese
2 cups of icing sugar
1 cup of crunchy peanut butter
12 oz container of whipped cream (such as Cool Whip or Dream Whip or Light substitute)
10 inch baked pie shell
6 ozs. of whipped cream
2 tablespoons of crushed peanuts

Beat first three ingredients together in a mixer. Fold in the 12 ozs. of whipped cream and pour into the baked pie shell. Cover with whipped cream and sprinkle with the crushed peanuts. Chill in the fridge and serve cold.
(If you prepare your own whipped cream add a small amount of flavourless gelatine to give it more "body").

Answer 11

How about trifle?
All you need is a tin of peach halves (or fruit of your choice) for the bottom and then you can use sponge fingers, i prefer slices of swiss roll to lay on top of the fruit. Alternatively you can put them round the side of the dish to give a pretty effect.
Then simply add a layer of custard on top. Finish with a layer of whipped double cream and dust with chocolate flakes.
Simple and divine!