Have you always dreamed of making delicious desserts, but intimidated by the complexity of the recipes? Do you feel like a novice in the kitchen, and baking seems complicated to you?
Don’t worry, Savorspot is for you! With a little patience and the right instructions, you will get there.
We will demystify the basics of baking and offer you 4 simple desserts that you can make successfully and quickly. You will be able to master essential techniques like mixing, measuring and cooking.
So, are you ready to take on the challenge?
Put on your apron and read this article, our ultimate guide is here for you!
Chocolate Raspberry Cheesecake
If you want a decadent dessert that combines rich flavors with the tartness of raspberries.
The crunch of the chocolate cookie crust, plus the creamy filling with a fresh raspberry garnish, all makes this dessert delicious and impressive as well as perfect for any occasion.
Chocolate Raspberry Cheesecake
Ingredients
Chocolate Cookie Crumble:
- 100g chocolate cookies (around 13-14 cookies)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Creamy Whipped Cheesecake:
- 200g cream cheese, softened to room temperature
- 50g powdered sugar
- 1/2 teaspoon vanilla extract
- 100g whipped cream
Raspberry Layer:
- 150g fresh raspberries, rinsed and dried
Chocolate Ganache:
- 100g dark chocolate (50-60% cocoa solids)
- 50g heavy cream
Instructions
- Prepare chocolate cookie crumble, bake, and cool.
- Prepare the creamy whipped cheesecake and place in the refrigerator.
- Rinse and dry fresh raspberries. If the berries are large, slice most of them in half, reserving a few whole to use as garnish.
- Make chocolate ganache and put in the refrigerator.
- Begin assembly by adding a layer of crumble to the bottom of each dish(about 2 tablespoons, depending on the size of the dish). Press down the crumbs with a small glass (such as a shot glass or a glass spice bottle).
- Add a layer of raspberry halves and then add a layer of cheesecake. Place desserts in the refrigerator.
- When the ganache has slightly thickened but is still pourable, pour a thin layer on top of each dessert dish. Place 1 raspberry on top and move the desserts back to the refrigerator. Allow to cool until the chocolate has set(15-30 minutes).
- The desserts may be kept in the refrigerator up to 4 hours before serving.
Notes
- You can adjust the sweetness of the crumble and cheesecake filling to your liking.
- If you don’t have powdered sugar, you can grind granulated sugar in a food processor until fine.
- If you prefer a thicker ganache, let it cool for a longer time before pouring.
- This recipe is best served chilled but can be enjoyed at room temperature as well.
Cardamom, Vanilla and Clementine Crème Brûlée
We often underestimate the dessert of creme brulee which can be personalized in several ways. The version that I am offering you today is one of the versions that you will undoubtedly like, it is made without dairy products or eggs, and enhanced with exciting flavors of Cardamom and clementine.
This dessert is best served chilled. you can make them in advance and of course keep them in the refrigerator and for the time, there are no rules applicable. However, be sure to add the brown sugar topping just before serving and treat yourself.
Cardamom, Vanilla and Clementine Crème Brûlée
Ingredients
Instructions
- Cut the vanilla pod in half lengthwise and scrape out the seeds.
- Put the seeds and remaining pods in a saucepan with the coconut milk, clementine zest, cardamom pods, and maple syrup.
- Reheat gently over low heat for 5 minutes.
- Pass the mixture through a fine sieve to remove the vanilla and cardamom pods.
- Return the liquid to the saucepan.
- Make a paste by putting the cornstarch in a bowl with 4 tablespoons (60 ml) of coconut milk liquid.
- Mix well and add the paste to the pan.
- Bring the mixture to a boil and whisk continuously for 5 minutes to cook out the cornstarch.
- Pour the mixture into ramekins and let them cool for 15 minutes.
- Place the ramekins in the refrigerator for at least 2 hours to set completely.
- When ready to serve, add an even layer of powdered sugar to the top of each dessert.
- Finish each dessert with a blowtorch to coat them with caramelized sugar.
- Serve immediately and enjoy!
Notes
- For a more intense vanilla flavor, use 2 vanilla beans.
- If you don’t have a blowtorch, you can caramelize the sugar by placing the ramekins under the oven grill for a few minutes.
- You can replace the maple syrup with honey or sugar.
- For a more decadent version, add a tablespoon of crème fraîche to each ramekin before placing them in the refrigerator.
Raisin Pie Bites
These are miniatures of the classic raisin tart that are filled with a warm and comforting sweet and spicy raisin filling encased in a flaky pie crust.
Raisin Pie Bites
Ingredients
- ½ cup brown sugar
- ¼ cup sugar
- ½ tsp. cinnamon
- 2 Tbsp. dark corn syrup
- ½ cup raisins
- 2 (9-inch) frozen pie crusts, room temperature
- ¼ cup water
- cinnamon sugar (optional)
Instructions
- Preheat the oven to 220°C.
- In a medium bowl, combine brown sugar, sugar and cinnamon.
- Add the dark corn syrup and raisins, and toss until coated.
- Unroll the pie crust.
- Using a 10 cm round cookie cutter, cut out circles of dough.
- Place 1 tablespoon of the raisin mixture on one half of each circle.
- Dip your finger in water and moisten the edge of the dough.
- Fold the circle in half and seal the edges firmly with a fork.
- Prick the top of the dough with a fork.
- Sprinkle with cinnamon sugar (optional).
- Place the turnovers on an ungreased baking sheet.
- Bake for 10 to 12 minutes, or until turnovers are lightly browned.
- Let cool on a rack before serving.
Notes
- You can replace the raisins with other dried fruits, such as cranberries or figs.
- For a spicier version, add a pinch of ground ginger or nutmeg to the topping.
- You can also add a tablespoon of crème fraîche or Greek yogurt to the filling for a creamier texture.
- Serve the turnovers warm or cold.
Banana Pancake Sushi with Salted Butter Caramel
This dessert is a reinvented version of sushi with sweet elements. These are bananas rolled in thin crepes, then drizzled with a gourmet salted butter caramel sauce for a delicious sweet-salty contrast.
Banana Pancake Sushi with Salted Butter Caramel
Ingredients
- 125 g of flour
- 250 ml of milk
- 1 egg
- 25 g of sugar
- A pinch of salt
- 2 bananas
- Salted butter caramel
Instructions
- In a bowl, mix the flour, milk, egg, sugar and salt.
- Heat a frying pan over medium heat and lightly grease with butter.
- Pour a ladle of crepe batter into the pan and spread it evenly.
- Cook the crepe on both sides until golden brown.
- Repeat steps 3 and 4 for the remaining dough.
- Peel the bananas and cut them into slices.
- Spread salted butter caramel on a pancake.
- Arrange banana slices on top of the caramel.
- Roll the pancake and cut it into pieces.
- Serve and enjoy!
Notes
- For a thinner pancake batter, add a little more milk.
- For a thicker pancake batter, add a little more flour.
- For fluffier pancakes, let the pancake batter rest in the refrigerator for 30 minutes before using.
- You can use ripe bananas for a sweeter flavor.
- You can replace the salted caramel with another type of sauce, such as melted chocolate or maple syrup.
