Strawberry-Almond Crumble Plus Strawberry and Ice Cream Cookie Cups – Delish Strawberry Desserts

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Strawberry-Almond Crumble Plus Strawberry and Ice Cream Cookie Cups – Delish Strawberry Desserts

Thursday, July 30th, 2009    Subscribe To Our Feed

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There are many delicious low-fat, high-fiber snacks and desserts available these days in grocery stores and natural food stores. The new nutritional labeling makes it easier than ever to know what is in a product. Be sure to look for filling low-calorie foods. Also be on the look out for trans-fats! Many store bought products have this unhealthy fat lurking inside them. Usually the most filling foods have high fiber content. High fiber is key for making the hunger pains go away and for sweeping your digestive system. You also want to look for a low sugar count as well as low sodium. Too much sugar or sodium in a food will cause you to retain water and make you feel bloated.

Moral of the story is ‘keep it simple’ until you know what you doing then I would recommend you do the following:

1. Be creative, show off your baking flair make your mother in law envy your expertise.
2. Experiment with colors and textures and contrasting flavors never leaves your taste buds unhappy.
3. If you having a nice dinner party(or in my case dessert parties which are amazing) try to do the following:

• Visit old classic-savarins are always good, even as classic as black forest cake
• Death by chocolate-Chocolate fondant with two tone chocolate oozing out, chocolate sabayon, chocolate rose cakes with hazelnut and chili ganache topped with chocolate shavings, with chocolate anything is possible
• Modern approach-alginate pearls, Silicone molds, flexipan moulds
• Fruit desserts-there are just so many fruit desserts, grilled pears, sorbets, jelly terrines, baked apples
• Using nuts-pastes, caramelized then mixed with a sticky toffee sauce over a chocolate cake is simple but divine. macaroons, japonaise
• Rich and indulgent – Flourless tortes, chocolate truffles (fried) Lindt brownies, chocolate fondant.

Usually what I do is to try and decide upon a theme (do not be boring and choose french) maybe Egyptian, Arabian, Japanese and ensure that no matter what dessert you are making everything needs to be edible, nothing feels better then having a dessert completely swiped off the plate when it comes back into the kitchen. Now to get into some great details as to shapes, colors, sizes, texture.

1. For a crunchy texture try to use crusts, cookies, biscuits chopped nut garnishes, deep fried ice cream
2. For a melt in your mouth soft texture try poached or baked fruits maybe fruit pastes.
3. Creamy rich textures try to use in the classical sense try parfaits or fruit and chocolate mousses.

Fresh and appealing

1. Natural shapes and colors
2. Colorful
3. clear focus point
4. foams and mousses(those small bubbles you see in them make it much more appealing)
5. Important to note when working with gelatin there is a balance between too much and to little try to stick to the recipe, too much will make your dessert to spongy and tough whilst to little will make not allow your mixture to set properly.

Homemade snacks are great too. It’s easy to make homemade applesauce. All you do is peel and cut apples (Granny Smith is great because they are tart), put them in a baking dish, add honey or agave syrup and sprinkle cinnamon on top. Mix well and bake in the oven at 350* degrees for about ½ hour or until tender. Delicious!.

Contrasts

1. Don’t mix and match flavors nothing is worse then having a amazing dessert with multiple flavors that don’t complement each other.
2. Food coloring should be forbidden in all desserts, keep the original flair and taste and color of all ingredients(id shoot the chef if I found sky blue chocolate on my plate)
3. Temperature always serves as a mix of elements, hot and cold, frozen or tempered.

For desserts, a fruit crisp or cobbler is easy and delicious! If you like chocolate, these Dutch cocoa fudge brownies will surprise you with their rich chocolate flavor and fudge like texture. They’re a fast and simple treat. Combine 2 tablespoons butter, 1 cup of sugar, ½ cup unsweetened applesauce, 1 egg, and 2 teaspoons of vanilla in a bowl and mix. Then slowly beat in ½ cup unsweetened cocoa powder and ¾ whole-wheat pastry flour. Bake for 25 minutes in a 350* degree preheated oven. Quite a treat!.

Resource Author Francisco Rodriguez Higueras
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