For many people, the last part of the meal – the dessert – is the highlight of the meal, and whether you’re serving a fancy dinner or just eating with the family, serving dessert is a perfect end to a good meal. Of course there are more than enough desserts available in the supermarkets, but many desserts and desserts are also very easy to make yourself, where you can adjust the taste to your own liking if desired.
Content
- Chocolate pudding with cherries
- Baked cherry apples with vanilla sauce
- rice milk
- Semolina pudding with red currant sauce
- Weckpot dessert
Chocolate pudding with cherries
A very common dessert is pudding, where pudding is available in many different variants today. Making your own pudding is almost as easy as buying a ready-made pudding, especially if you use the so-called cooking pudding.
Ingredients – For 4 persons
- 2 packs of chocolate cooking pudding
- 1 jar of cherries in juice, without stone
- 1 liter of whole milk
- 1 tablespoon of binder
- 250 ml. whipped cream
- 1 tablespoon of sugar
- Pudding mold, content at least 1 liter
Preparation method
Dissolve the powder of the cooking pudding in 5 tablespoons of whole milk and stir until smooth. Pour the rest of the milk into a pan and bring to the boil while stirring. Pour the pudding powder / milk mixture into the milk in the pan as soon as it boils and let the pudding cook for 2 to 3 minutes. Rinse a pudding mold with cold water, pour the pudding into the mold and then let the pudding set in the refrigerator for at least 3 hours.
Keep about 10 cherries aside for garnish and put the remaining cherries and juice in a pan. Heat the cherries over medium heat, but don’t let the juice boil! Sprinkle a tablespoon of binder with the cherries, stir well and let the cherries and juice thicken slowly. In the meantime, whip the whipped cream until stiff, pour the pudding onto a plate and garnish with the whipped cream and 10 cold cherries. Serve the warm cherry sauce separately.
Baked cherry apples with vanilla sauce
Puffed apples are a real treat and taste completely different from cold (and therefore hard) apples. You can also let your imagination run wild when filling the baked apples, so get started!
Ingredients – For 4 persons
- 4 firm apples
- 20 grams of butter
- 2 tablespoons pecans, roughly chopped
- 1 tablespoon of brown sugar
- 2 tablespoons cherries, without stones, in pieces
- 4 tablespoons whole cherries, without stones
Vanilla sauce
- 400 ml of milk
- 4 egg yolks
- 120 grams of icing sugar
- 2 sachets of vanilla sugar
- +/- 2 teaspoons vanilla extract
Preparation method
Preheat the oven to 200 ° C (traditional oven) or 180 ° C (hot air). Coarsely chop the pecans and mix them in a bowl with some of the cherries and brown sugar. Wash the apples thoroughly under cold running water and core the apples with an apple corer. Place the apples on a piece of aluminum foil and fill the apples with the cherry / nut mixture. Then put a knob of butter on top of the apple and fold the foil tightly. Place the apples on a baking tray and roast them softly for about 25 minutes.
About 10 minutes before the end of the baking time for the apples, start making the vanilla sauce: put the milk in a saucepan with the vanilla sugar and bring to the boil while stirring. Separate the whites from the yolks and put the yolks together with the icing sugar in a bowl and beat with a whisk or mixer until foamy. Carefully pour the foam mixture into the boiling milk while continuing to beat with a whisk, and cook the sauce over medium heat until it is ‘lumpy’ (slightly thinner than yogurt). Finally, stir the vanilla extract into the sauce and let the sauce simmer on a low heat for a few minutes.
In another pan, heat the remaining cherries and remove the apples from the oven. Open the foil carefully (!) And place the apples on a plate. Spoon some warm vanilla sauce on top and serve the warm cherries separately.
PAY ATTENTION!
Vanilla extract is made by soaking fresh vanilla in alcohol, so that the extract contains a small percentage of alcohol. If you prefer a variant without alcohol, you can consider replacing the vanilla extract with vanilla aroma (also called vanilla essence) or a vanilla pod. You use the vanilla aroma in the same way as the extract, but if you use a vanilla pod you have to boil it with the milk when making the vanilla sauce. After cooking, remove the stick from the milk, cut it in half lengthwise and scrape out the marrow with the back of a knife. Add the marrow to the milk and stir well.
rice milk
The ‘old-fashioned’ rice porridge is on the rise and is now available in many supermarkets. But instead of buying a pack of rice porridge, you can also easily make it yourself and – if desired – eat it warm. Keep in mind that when making rice porridge you need so-called dessert rice and therefore cannot use the rice that you already have in the cupboard.
Ingredients – For 4 persons
- 1 liter of whole milk
- 200 grams of dessert rice
Preparation method
Put the milk in a saucepan and bring it to the boil. As soon as the milk is boiling, add the rice and give it time to absorb the milk. After more than 10 minutes, the rice will have absorbed most of the milk and will have doubled in size. Serve the rice pudding warm or let it cool down and then eat it cold.
If you want to add a little more sweetness to your rice porridge, brown or dark caster sugar and apple syrup are recommended!
Semolina pudding with red currant sauce
Just like the rice pudding, semolina porridge and pudding is also known from way back and fairly easy to make yourself. The advantage of making the pudding yourself is that you can – if desired – vary with the ingredients and thus give your own twist to the pudding.
Ingredients For 4 persons
Pudding
- 1 liter of milk
- 1 piece of lemon zest
- 125 grams of sugar
- 85 grams of semolina
- 1 teaspoon of almond flavor
Sauce
- 200 grams of red berries
- 40 ml of water
- 50 grams of sugar
- 1/2 vanilla pod
- 1/2 tablespoon cornstarch
- Pudding mold, minimum 1 liter
Preparation method
Wash the lemon rind thoroughly, keeping 1 slice of lemon aside, and peel the lemon as thinly as possible. Put the milk, lemon zest and sugar in a saucepan and bring to the boil while stirring. Once the sugar is completely dissolved, add the semolina and bring the pudding to a boil again. Let the pudding cook for about 7 minutes on a low heat, stirring occasionally. Then remove the pan from the heat, remove the lemon zest and stir the almond flavor into the pudding. Rinse the pudding mold with cold water, pour the pudding into the mold and let it stiffen for at least 5 hours in the refrigerator.
To make the sauce, put the water, berries, sugar and vanilla pod – cut open lengthwise – in a saucepan and bring to the boil. Let the sauce simmer on a low heat until all the berries have popped – about 5 to 10 minutes – and then remove the pan from the heat. Then pour the sauce through a sieve to remove the skins and return the sauce to a (clean) pan. Place the pan on low heat, squeeze the lemon slice above it and mix the cornflour with a little water. Smooth the cornflour paste and add to the berry sauce. Then let the sauce cook on a low heat until it has reached the desired thickness. Let the sauce cool after cooking.
When serving, you can pour the berry sauce over the pudding or keep it aside.
Tip!
If you want to make semolina porridge instead of semolina pudding, simply add less semolina so that the porridge does not become too thick. After adding the semolina, let the porridge cook for a while, remove the lemon zest and – if desired – add the almond flavor. Serve the porridge immediately and eat it warm.
Weckpot dessert
Making a weck pot dessert is not only fun and tasty, but also looks impressive because you stack several layers of different ingredients on top of each other. If you don’t have weck jars at home, check the cabinets for small glasses and / or almost empty mustard or jam jars.
Ingredients
- 180 grams of Bastogne cake
- 250 grams of mascarpone
- 250 grams of vanilla yogurt
- 40 grams of icing sugar
- 1 lemon
- mixed red fruit of your choice
- 6 mint leaves
- 6 small (weck) jars with a capacity of 125 ml
Preparation method
Crumble the Bastogne biscuits as finely as possible – by hand or in a food processor -, divide the biscuit over the 6 jars and press well so that it forms an even bottom – for example with a spoon or tonic masher. Cut the lemon in half and squeeze 1 half. Put the mascarpone in a bowl and stir it loose. Add the yogurt, powdered sugar and a little lemon juice and mix until smooth. Divide the mascarpone mixture among the jars and smooth out as much as possible. Wash the fruit, separate the berries from their branches if desired, and decorate the jars with the red fruit. Finally, garnish with a mint leaf and enjoy!
Instead of red fruit you can also use other fruits such as forest fruits, tangerines, oranges, bananas and so on.