Desserts with Jelly Sugar Multi

Desserts such as mousses, puddings and panna cotta are easy with Dansukker Jelly Sugar Multi. Dansukker Jelly Sugar Multi contains a vegetable gelling agent (carrageenan and carob bean gum) and can be used in most recipes that require animal gelatine. Let our delicious recipes inspire your desserts!

Below you will find recipes for Blackberry dessert in a glass, Panna cotta with hot strawberries, Cheesecake with berry topping, Simple raspberry dessert, Basil panna cotta on a chocolate cake base, Raspberry and vanilla mousse and Coffee and walnut mousse.


Blackberry dessert in a glass

Blackberry dessert in a glass

4 servings

Ingredients

200 g blackberries
50 ml Dansukker Jelly Sugar Multi
150 ml double cream
2 tbsp Dansukker Jelly Sugar Multi
1 tsp Dansukker Vanilla Sugar
8 tbsp egg liqueur

To decorate
4 blackberries


Rinse the blackberries. Mash or liquidise them. Put the berries and jelly sugar in a saucepan and bring to the boil. Whip the double cream with the jelly sugar and vanilla sugar until firm.

Pour two teaspoons of egg liqueur in each of four glasses. Distribute the mashed or liquidised blackberries between the glasses. Top with double cream and garnish each glass with a blackberry. Serve immediately.

The same recipe can be made with other berries, such as blackcurrants or blueberries.


Panna cotta with hot strawberries

Panna cotta with hot strawberries

serves 4

Ingredients

500 ml cream
1 cinnamon stick
Pinch of ground cardamom
100 g Dansukker Jelly Sugar Multi

Sauce
500 g (1 litre) strawberries
2 tsp crushed green peppercorns
2 tbsp Dansukker Cane Sugar Granulated


Boil the cream with the cinnamon and cardamom for 2 minutes. Whisk in the jelly sugar and boil for a further 30 seconds. Strain the mixture into 4 glasses or bowls. Refrigerate until serving.

Slice the strawberries. Put the strawberries, cane sugar and green pepper in a saucepan and bring to the boil. Serve the berries with the panna cotta.


Cheesecake with berry topping

Cheesecake with berry topping

serves 8-10

Ingredients

Base
15 Digestive biscuits
75 g butter or margarine

Filling
200 ml fromage frais
200 ml crème fraîche
100 g Dansukker Jelly Sugar Multi

Topping
250 g fresh or frozen berries, e.g. raspberries
400 ml diluted fruit cordial, preferably the same flavour as the berries
200 g Dansukker Jelly Sugar Multi


Crush the biscuits into crumbs. Melt the butter/margarine and pour it over the biscuit crumbs. Mix well. Press the crumb mixture evenly onto the bottom of a springform cake tin. Combine 1 dl crème fraîche with the jelly sugar and boil for 30 seconds. Mix in the remaining crème fraîche and fromage frais. Spread the filling over the crumb base. Refrigerate until set. Arrange the berries over the filling. Large berries such as strawberries should be cut up or sliced. Put the cordial and jelly sugar in a saucepan and boil for 30 seconds. Remove from the heat and allow to cool. Spread the jelly over the berries. Store in the refrigerator.


Simple raspberry dessert

Simple raspberry dessert

4 servings

Ingredients

2 tbsp butter or margarine
200 ml oats
50 ml Dansukker Soft Brown Sugar
400-600 ml raspberries
500 ml crème fraîche
50 ml Dansukker Jelly Sugar Multi


Melt the butter or margarine in a frying pan. Add the oats and brown sugar and toast them in the fat until golden. Set aside. Rinse and pick over the raspberries. Whisk the crème fraîche with the jelly sugar. Layer the crème fraîche with the raspberries in four individual serving glasses. Sprinkle the toasted oats on top. Serve immediately.


Basil panna cotta on a chocolate cake base

Basil panna cotta on a chocolate cake base

6 servings

Ingredients

Cake
2 eggs
150 ml Dansukker Granulated Sugar
150 ml plain flour
1 1/2 tbsp cocoa powder
1 tsp baking powder
2 tbsp boiling water

Panna cotta
500 ml double cream
100 ml fresh basil, finely chopped
100 ml Dansukker Jelly Sugar Multi

To decorate
2 tbsp Dansukker Light Syrup
Fresh raspberries
Dansukker Icing Sugar


Line an oven pan (the type that slots into the oven) with greaseproof paper, and grease the paper. Beat the eggs and sugar until white and fluffy. Mix together the plain flour, cocoa powder and baking powder and fold them into the cake mixture along with the water. Pour the cake mixture into the oven pan and bake in the centre of the oven at 250°C for about 5 minutes. Turn the cake out onto a sheet of greaseproof paper sprinkled with caster sugar. Leave to cool. Cut out round discs using the glasses that the panna cotta will be served in.

Combine the double cream, basil and jelly sugar in a saucepan and boil for 30 seconds. Pour into four glasses and refrigerate until serving. Turn the panna cottas out on top of the cake bases. Drizzle syrup over the panna cotta. Decorate with fresh raspberries. Dust some icing sugar over the raspberries.


Raspberry and vanilla mousse

Raspberry and vanilla mousse

4 portions

Ingredients

250 g raspberries – fresh or frozen
100 ml Dansukker Jelly Sugar Multi
1/2 tbsp Dansukker Vanilla Sugar
300 ml double cream

Decoration
Icing sugar
Raspberries


Place the raspberries for the sauce in a saucepan. Blend the sauce and sieve out the pips.

Boil the raspberry sauce and jelly sugar. Add the vanilla sugar. Allow the mixture to cool.

Whisk the cream lightly (the mousse will separate if the cream is whisked too much).

When the raspberry mixture begins to stiffen, fold in the whipped cream. Place the mousse in the fridge for at least 2 hours.

The mousse can be served in 2 ways. Either place it in glasses and decorate with the rest of the raspberries. Or distribute the rest of the raspberries on plates, make balls of mousse using a spoon dipped in water, place the mousse balls over the raspberries and decorate with icing sugar.


Coffee and walnut mousse

Coffee and walnut mousse

4 portions

Ingredients

1 tbsp instant coffee
2 tbsp water
2 tbsp Dansukker Jelly Sugar Multi
4 egg yolks
60 g Dansukker Brown Sugar
1 tsp Dansukker Vanilla Sugar
50 g chopped walnuts
200 ml double cream

Decoration
walnuts
chocolate


Mix the coffee, jelly sugar and water in a bowl or saucepan, then heat the mixture in a microwave or on the hob. Whisk the egg yolks, vanilla and brown sugar until airy. Whisk the cream until solid. Fold the whipped cream into the egg mixture. Add the walnuts and the coffee mixture. Distribute the mousse into four glasses or bowls and keep in the fridge until serving. Decorate with walnuts and chocolate.