Gourmet Desserts

Mmmm... Gourmet desserts! Serve it with panache to end a party... Serve it to someone you love with style... Serve it accompanied by other gourmet foods... Or, serve it all by itself... What can be more delightful than the sight and taste of a delectable gourmet dessert? Make it decadently gooey and chocolaty, make it light and fluffy like an elegant angel, or make it mysterious and exotic like a princess of the Arabian Nights - You can explore and delight in creating your own gourmet desserts. Remember, along with creating gourmet desserts, you also need to present them in gourmet style, so unleash all your artistic creativity when serving them. So, here are a few simply scrumptious gourmet dessert recipes for you to try out.

Lemony Cheesecake with Fresh Fruit

16 oz Cream cheese
1 can condensed milk, sweetened
1/4 cup of Graham cracker crumbs
1 egg
4 egg whites
1 tsp vanilla extract
1/3 cup lemon juice from concentrate
1/3 cup flour, unsifted
1 cup assorted fruit, fresh
Vegetable cooking spray

Begin by preheating the oven to 300 degrees F. Then, use the vegetable cooking spray in the bottom of an 8-inch sized pan, and sprinkle the cracker crumbs over it. Put the cream cheese in a mixing bowl and beat it until it becomes fluffy, and then gradually add the condensed milk, continuing to beat, until it becomes smooth. Add the lemon juice, vanilla, egg, and egg whites, and mix them all well, and then stir in the flour. Pour this mixture into the pan and bake for 50-55 minutes. Next, allow it to cool, and then refrigerate to chill. Serve with the fresh fruit.

Creamy Chocolate Yogurt

2 cups yogurt, vanilla flavored
1 1/3 cups milk
1/3 cup cocoa
1 cup sugar
1 tsp vanilla
1 envelope gelatin, unflavored

Put the gelatin, cocoa, and sugar in a medium sized saucepan and stir them together. Add the vanilla and yogurt and blend them in gently, then pour this into custard cups. Chill and serve.

Frosted Lime n’ Lychee Crème

7/8 cup heavy cream
13 oz can of lychees in syrup, drained
1 dried or fresh lime leaf, chopped

Use waxed paper to line a plastic tray and place the lychees on it, without them touching each other, and then freeze them for about 2 hours until they solidify. Then put the lychees in a food processor along with the lime leaf. Then switching on the food processor, pour the cream in. As soon as the cream comes in contact with the lychees, it will also freeze partially, becoming a frosty, thick mixture. Scoop this into a chilled bowl or glasses and serve.

Peachy Mousse

1 lb peaches, ripe
3 egg yolks
1/3 cup sugar syrup
2/3 cup whipping cream, heavy
Pinch of salt

Cut the peaches into halves and pit them. Then put them in a food processor and puree them. Eliminate the skin by straining the pureed peach through a medium sieve, and then keep it aside. Put the sugar syrup, salt, and yolks in a double boiler and cook for 2-3 minutes, whisking continuously until it thickens. Then, removing the bowl from the heat, keep whisking the mixture until it cools down to room temperature. And then fold in the pureed peach into it. Next, whip the whipping cream until peaks begin forming, and fold in the cream into the mixture of peach. Then pour this mixture into molds and put them into the refrigerator to chill.

Brandied Tiramisu Cheesecake

2 8-oz packet of Cream cheese
2 tbsp brandy
2 eggs
1/2 tsp vanilla
1 cup cool whip
12 lady fingers, split
1/2 cup black coffee, strong
1/2 cup sugar

Use an electric mixer to mix the sugar, vanilla, and cream cheese at medium speed until the mixture is blended well. Then add the eggs in and blend well again, and then add the brandy, and blend some more. Place the lady fingers into the sides and bottom of a 9-inch pie plate, and drizzle the coffee on them. Then put the cream cheese mixture into the pie plate and bake for about an hour in an oven heated to 350 degrees. Then allow it to cool, and refrigerate overnight or for three hours. Serve topped with cool whip.