Help! What dessert would you serve in this glass?

T

traca

Well-known member
Next week I'm cooking dinner at a firehouse -- 8 firemen + 4 women who bought the experience as an auction item. World Market has agreed to donate the tabletop items and today, I found this awesome piece. It's originally designed as a soap dish but I want to use it as a charger for the footless wine glass & serve? Not sure what. A mousse of some sort?

Here's a look at the menu so far:

Croistini duo:

Roasted pear and cambozola

Fig and olive tapenade on goat cheese

Butternut squash bisque with sage & creme fraiche

Apple, celery, and hazelnut salad

Salmon wrapped in leeks, served on a bed of lentils

Dessert in a glass





 
REC: Affogato Mocha

AFFOGATO MOCHA

Great reviews!

Affogato is a typically Italian way to enjoy ice cream — it's literally "drowned" in espresso or another liquid topping. (Lemon sorbetto splashed with grappa is a refreshing summer example.)

INGREDIENTS:

1 pint chocolate ice cream
8 tablespoons finely chopped bittersweet or semisweet chocolate
8 tablespoons hot freshly brewed espresso
8 tablespoons dark rum (one reviewer used a little less)

DIRECTIONS:

Divide ice cream among 4 dessert bowls or coffee cups.
Spoon 2 tablespoons each of chocolate, espresso and rum over the ice cream and serve immediately.

4 servings

From Bon Appétit, May 2005
(Also posted at Recipezaar)

http://www.epicurious.com/recipes/food/views/Affogato-Mocha-232105

 
REC: Raspberry Fool:

RASPBERRY FOOL

(I whip the cream until soft peaks form, gradually add the sugar, then whip to stiff peaks. I omit the extra 1 1/2 cups raspberries for topping or layering, but it sounds like it would be nice. Also, it's always a good idea to check the sugar - depending on how tart the raspberries are, this may need a little more, to taste. I chill it at least 3 hours).
(I've used both fresh raspberries and frozen, unsweetened raspberries, thawed).

Ingredients:

3 cups raspberries, divided
1 cup heavy cream
1/4 cup sugar

Directions:

Puree 1 1/2 cups raspberries in a food processor until smooth; press through sieve and discard seeds.

In a medium bowl, whip heavy cream with sugar to stiff peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with another 1 1/2 cups raspberries.
Cover; refrigerate at least 1 hour or up to overnight.

http://www.marthastewart.com/recipe/raspberry-fool

http://images.marthastewart.com/images/content/pub/everyday_food/2003Q3//msledf_0903_raspberryfool_l.jpg

 
This one closely resembles my Mom's. It's very basic and delicious. She used lady fingers

to make a "wall" around the trifle dish. For your glasses, you could use three halves.

Buy a package of lady fingers to see if they'll fit well (using half portions) around your glasses.

This recipe is so easy to make and inexpensive. You could top the trifle with a couple of blueberries, a slice of kiwi, and a mint leaf to make a "Wow" presentation.

Good luck Traca!

http://www.josiskilpack.com/Official_Josi_S._Kilpack_Website/English_Trifle_files/English%20Trifle%20Recipes-new.pdf

 
Banana Pudding

I filled 6 glasses and still had a nice sized extra "individual breakfast portion" for the birthday boy. Although I used less than the specified vanilla wafers in the verrines, my husband requested more pudding in the mixture, it was that good! Colleen

Good Ol' Nanner Puddin'
From A Southern Grace Blogspot

1 large box instant vanilla pudding mix
2 cups milk
8 ounces sour cream
8 ounces Cool Whip, thawed
1 box vanilla wafers
3 bananas, super-ripe but not brown (who wants dark brown blobs in their pretty pudding?), peeled and sliced

In a medium bowl, prepare the pudding as instructed on its box. Beat in the sour cream, making sure to blend well. (Beat in some cinnamon while you're at it, if you'd like. I'd like. I didn't say anything about dark brown specks.) Fold in the Cool Whip just until no white streaks are present.
In the bottom of a trifle bowl or other serving dish, put down a layer of vanilla wafers. Top with about a fourth of the pudding mixture and a layer containing half of the sliced bananas. Top this with another fourth of the pudding. The next additions will be a layer of cookies, a layer of pudding, the rest of the bananas, and the rest of the pudding. For decorative purposes, adorn the pudding with more wafers in an aesthetically-pleasing manner.

IMPORTANT FINAL STEP: Refrigerate at least 8 hours; however, this gets better the longer it sits.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=94556

 
Beth's Key Lime Pie

You could adapt my mom's favorite key lime pie recipe in your glass by layering the filling with a graham cracker crumb/butter/sugar mixture and topping with whipped cream and a key lime wedge. This is great frozen - let sit 15 minutes before serving.

Beth's Key Lime Pie
Zest from 2 limes or 4 key limes - divided (1 lime
for pie filling + 1 for topping)
1 can sweetened condensed milk
1 cup Nellie & Joe's Key Lime juice - or fresh squeezed key limes
8 oz Cool Whip
Graham cracker crust

Whisk milk, juice and zest. Fold in Cool Whip. Fill crust. Top with zest. Freeze or refrigerate.

http://www.keylimejuice.com/index.htm

 
Not Simple Twinkie Tiramisu with Zabagalione

You could make the recipe with actual ladyfingers, broken to fit your glass, or use Twinkie slices! Assemble after soaking. Colleen

NOT SIMPLE TWINKIE TIRAMISU WITH ZABAGLIONE
1 box of Twinkies (10)
2 oz of Kahlua
2 oz coffee syrup**
6 egg yolks
1/3 cup (5+ oz) Marsala PLUS 1-2 Tbs
1/2 cup sugar
16 oz of Ricotta cheese
8 oz of Mascarpone cheese
8 oz of Powdered Sugar PLUS 2 Tbs (and more for garnish)(I measured 8 oz at 2 1/3 cups)
1 1/2 cups (12 oz) whipping cream
1/2 tsp vanilla
1 chocolate bar (milk or dark chocolate)
1 tablespoon of cocoa powder

1. Line a 9" x 13" x 3" pan (or similar size) with Twinkies. Distribute for even coverage. Mix Kahlua and coffee syrup. Drizzle Twinkies with mixture and let them soak.
2. In a bowl, beat egg yolks with sugar until light, about 5 minutes. Whisk in 1/3 cup of Marsala (I used my mixer instead of a whisk). Transfer to a double boiler over gently simmering water and whisk (beat) for 3-7 minutes or until fluffy and thickened (this is Zabaglione - yummy all by itself!) Cool in ice bath.
3. Beat whip cream until firm adding 2 Tbs of powdered sugar and vanilla once cream begins to firm up. Chill
4. Next, combine ricotta and mascarpone with a mixer until smooth. Slowly add the powdered sugar and beat until the mixture is smooth but heavy. Add 1-2 Tbs of Marsala and continue to beat until the mixture is fuller and lighter. Beat in the cooled custard. Fold 1/4 of the whipped cream into the cheese mixture to lighten and then gently fold in remaining 3/4 until just blended.
5. Spread cheese mixture evenly over Twinkies in pan, use a soft spatula to smooth mixture and distribute in-between Twinkies and into corners. Bang container lightly on counter. Cover and place pan in refrigerator for at least four hours to set.
6. To finish, sprinkle Cocoa Powder liberally over top of Tiramisu. Then grate chocolate bar and drizzle shavings over the top as well (I don't do this). To serve, cut into pieces and dust with powdered sugar.
**Coffee syrup - Small batch
1/3 cup strong coffee 1/3 cup sugar 1 Tbs instant coffee crystals Mix together in a saucepan. Bring to a boil and simmer for 5 minutes. Cool.

Josh's Twinkie Tiramisu recipe is linked in the image URL

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=94560

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=16585

 
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