Did you have to break the bank to make a festive dessert? absolutely not. A birthday, a romantic dinner, a meal with family and you want to meet their allergic needs while preparing desserts that are not bland and overpriced!
I offer you a multitude of ideas for tasty, original desserts. This makes them easy to make without breaking your budget.
Desserts are the icing on the cake of any party or special occasion. Here are some questions you can answer that will guide you in finding the perfect recipe:
- Define your budget?
- How many people will you have?
- Are there any allergies or dietary restrictions for them to consider?
- What type of dessert are you looking for? (cake, cookies, pie, etc.)
- How much time do you have?
Once you have answered these questions, you can get inspired by exploring the recipes presented below: Here are some ideas to inspire you:
Orange Vanilla Panna Cotta
Orange-vanilla panna cotta, a perfect combination that will be a sensation at your events. It’s a simple recipe, easy to make and only requires a few ingredients. SO! This helps keep costs down.
The colorful presentation is elegant, it is a refined dessert, rich in flavors. The sweet flavor of vanilla pairs perfectly with the acidity of orange.
So don’t hesitate to try it for your next meal with friends or family and say less in the comments what you think of it!
Orange Vanilla Panna Cotta
Ingredients
Vanilla Panna Cotta
- 50 cl of whole liquid cream
- 20 cl of milk
- 75 g of powdered sugar
- 1 vanilla pod
Orange Sauce
- ¾ cup orange marmalade
- 2 Tbsp. orange juice(or water)
- 1 drop orange food coloring(optional)
- 3 leaves of gelatin
Instructions
- Prepare vanilla panna cotta and temporarily place an entire pot of panna cotta in the refrigerator.
- Make orange sauce by heating orange marmalade with orange juice (or water) in a small saucepan (or microwave).
- Stir well to combine and then strain the mixture through a fine strainer to remove the large pieces of orange peel. Allow to cool.
- If desired, you may want to add a small drop of orange food coloring to enhance the color.
- Begin assembly by adding a small amount of orange sauce to the bottom of each dessert dish.
- Place dishes in the freezer for 5–10 minutes, just until slightly firm. Slowly pour a layer of the panna cotta on top of the orange sauce
- Again move to the freezer, and freeze for 30–45 minutes, until set on the top.
- Repeat layers, slowly adding a layer of orange sauce, freezing until set, and adding a second layer of panna cotta.
- Freeze until just set and then add a finishing layer of orange sauce. Keep in the refrigerator until ready to serve.
- During this process, you can keep the orange sauce at room temperature and keep the panna cotta (in the pan) in the refrigerator.
Honey & raspberry cake
This time, I present to you a cake that is also easy to make and very economical. Honey and raspberry cake, an ideal dessert for all occasions on a small budget.
You can serve it with ice cream or whipped cream for those with a sweet tooth.
Here is the simplified and detailed recipe:
Honey & raspberry cake
Ingredients
- 3 eggs
- 400 g honey
- 100 g sugar
- 150 g butter
- 1 tbsp vanilla paste
- 300 g flour
- 1 tsp baking powder
- 3 tsp cinnamon
- 1 tsp cardamom
- 1/3 tsp nutmeg (You can also use 4 tsp of pumpkin or christmas spice)
Vanilla custard:
- 500 ml milk
- 3 eggs + 1 eggyolk
- 1 tbsp vanilla paste
- 40 g cornstarch
- 150 g sugar
- 200 g creamcheese
Instructions
- Bring the honey and sugar to simmer in a pot till it changes color (7-10 minutes) on medium heat.
- When it reaches a slightley brown color and the honey starts to rise with bubbles, turn down the heat and add the butter. In another bowl, whisk the eggs on high speed with a pinch of salt till it dubbles in size.
- Add vanilla. Add the honey-butter mixture slowly while still mixing on high speed (2-3 minutes). Fold in the dry ingredients (with a spacular).
- Preheat oven to 180 C / Fan only. With this recipe, you can make 6-8 round layers (20-22 cm/Ø) or 2 square layers with your oven tray. You’ll need 2-3 sheet pans with parchment attached.
- Both methods requires a thin layer of batter (about 2 mm) If you do round layers, make sure to draw equal circles on the parchment paper by using a 20 cm. cake pan or something similar!
- Spread the batter onto your selected tray/pan (within the lines you drew if you chose a round cake) and bake the honeycakes for about 7-8 minutes (till they are slightly golden brown).
- Combine milk, eggs, sugar and vanilla. Add some of the mixture to another bowl and add the cornstarch.
- Add it back to the saucepan and stir on medium heat constantly until thickned. Cool down completely and add the creamcheese.
- To assemble the cake: cut your cake into the desired size. Spread some raspberry jam onto the layers, not too much, or else the filling will slide off.
- Repeat the process x amount of times and remember to save some of the filling to cover your cake, so that the crumbs will stick! Refrigerate for at least 5 hours.
- If you have any leftover batter bake that aswell for the final coating. If you don’t have any scraps you can use any type of biscuits – just crush them to use for coating.
No bake Fruity Cheesecake With Chocolate Cookie Crust
The last dessert is the no-bake fruity cheesecake, its cost is relatively low. Since the ingredients used are simple and easily accessible.
It’s a perfect dessert for all occasions, with ultimate freshness and a fruity taste. You can also personalize it by using different types of cookies and fruits.
It will definitely please your guests.
No bake Fruity Cheesecake With Chocolate Cookie Crust
Ingredients
Chocolate Cookie Crust:
- 1.5 cups chocolate sandwich cookies (like Oreos)
- crumbled1/4 cup melted butter
Cheesecake Filling:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 cup fresh fruit (such as strawberries, mango), chopped
Topping (optional):
- Whipped creamChocolate ganache
- More fresh fruit
Instructions
Make the crust:
- Combine the cookie crumbs and melted butter in a bowl.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Refrigerate for at least 30 minutes.
Make the filling:
- Beat the cream cheese and powdered sugar until smooth.
- Stir in the yogurt and vanilla extract. Gently fold in the chopped fruit.
- Pour the filling onto the chilled crust.
- Smooth the top and refrigerate for at least 4 hours, or overnight.
Serve:
- Top with whipped cream, chocolate ganache, or additional fresh fruit before serving.
If you try one of these recipes, I would love to know what you think! Is this useful?
Leave us a comment below to share your thoughts. Your contribution will help other readers get an idea and allow us to improve our Savorspot!
