Fresh desserts

Indulge in a delicious dessert after Easter lunch. For ultimate ease, throw together a fresh and fruity Yoghurt Dessert. Or why not make Waffles with coffee sauce – also great with your afternoon coffee.

Below you will find recipes for Mini layered cheesecakes, Lemon parfait on a crunchy base with lemon sauce, Elderflower granita, Crème Brûlée, Easter Pavlova with lemon cream and passion fruit sauce, Easter pannacotta with cinnamon biscuit flakes, Easter lemon dessert, Peach and almond desserts with champagne sauce, Zabaglione, Simple yoghurt dessert and Waffles with coffee sauce.


Mini layered cheesecakes

Mini layered cheesecakes

5 Mini cheesecakes 2.5 hours + 2 hours in the freezer
Ingredients

Muscovado slices
100 g butter
95 g Dansukker Light Muscovado Sugar
70 g Dansukker Organic Light Syrup
1 tsp Dansukker Vanilla Sugar
150 g plain flour
1/2 tsp baking powder

Filling
3 egg yolks
90 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
150 g cream cheese
300 ml whipping cream
100 g raspberries
Juice of 1/2 lemon, organic
100 g blueberries

Garnish
Raspberries
blueberries
lemon balm


Start with the muscovado slices. Set the oven temperature to 200°C.
Put all the ingredients in a bowl and combine to make a dough. Divide the dough into four pieces and roll them into lengths. Place on a tray lined with baking paper and press lightly. Bake for about  10 minutes.

Cut the lengths into slices while warm. Leave to cool and store the cakes in a dry place.
Mash 10 slices and place in 5 small round cake tins, 7 cm in diameter.

Whisk the egg yolks, icing sugar and vanilla sugar until light and fluffy. Add the cream cheese. In another bowl, whip the cream and mix together with the egg mixture.

Divide the mixture evenly between three bowls. Add 100 g mashed raspberries in the first bowl, the juice of 1/2 lemon in the second bowl and 100 g mashed blueberries in the third bowl.

Divide the raspberry cheesecake between the five round cake tins and place in the freezer for at least 30 minutes. Then remove the tins from the freezer and add the lemon cheesecake. Place in the freezer for at least 30 mins. Finally, add the blueberry cheesecake and place in the freezer for at least 2 hours.

Remove the tins from the freezer 5-10 minutes before serving. Loosen from the tins and decorate with fresh raspberries, blueberries and lemon balm.

The recipe was made by

Dansukker

Lemon parfait on a crunchy base with lemon sauce

Lemon parfait on a crunchy base with lemon sauce

Serves 5 1 hour + 6 hours in the freezer
Ingredients

Parfait
3 egg yolks
140 g Dansukker Light Muscovado Sugar
200 ml whipping cream
1 tsp Dansukker Vanilla Sugar
Juice of 1 lemon, preferably organic

Almond and oat crunch
45 g almonds
75 g Dansukker Brown Sugar
100 g butter
30 g porridge oats
1 1/2 tbsp plain flour
2 tbsp whipping cream
2 tbsp Dansukker Organic Light Syrup
1 pinch of salt

Lemon sauce
50 g butter
85 g Dansukker Granulated Sugar
2 tbs Dansukker Organic Light Syrup
Juice of 1 lemon, preferably organic
100 ml whipping cream

Garnish
Lemon balm


Set the oven to 200°C.

Whisk the egg yolks and muscovado sugar together in a bowl until light and fluffy. Whip the cream and add the vanilla sugar and lemon juice. Fold into the egg mixture.

Divide the mixture in a silicone cup mould, or other mould of your choice. Put in the freezer for at least 6 hours.

In the meantime make the almond and oat crunch. Finely chop the almonds and combine all the ingredients in a heavy-based saucepan. Bring to the boil, stirring constantly. Spread the mixture out on a parchment-lined baking sheet and bake for 5-8 minutes until the crunch is golden brown.

Leave the crunch to cool and then break into pieces.

Combine all the ingredients for the lemon sauce in a heavy-based saucepan and bring to the boil. Leave the sauce to simmer for about 5 minutes, stirring occasionally. Set aside to cool.

Place a piece of crunch on a plate and remove the lemon parfait from the moulds. Place the parfait on the crunch and pour over a little of the lemon sauce. Sprinkle with small pieces of crunch and decorate with lemon balm.

The recipe was made by

Dansukker

Elderflower granita

Elderflower granita

Ingredients

1 1/2 tbsp Dansukker Icing Sugar
300 ml water
50 ml Dansukker Glucose Syrup
Juice and rind of 1 untreated lime
50 ml concentrated elderflower cordial
Fresh mint
3 tbsp white wine (optional)


Mix all ingredients together in a large bowl.

Pour the mixture into a clean high-sided roasting pan and place in the freezer.

Mix regularly using a fork to give fine ice crystals.

Serve in glasses that have been in the freezer - the granita will melt more slowly.

The recipe was made by

Dansukker

Crème Brûlée

Crème Brûlée

Makes 6 small moulds
Ingredients

6 egg yolks
90 g Dansukker Light Muscovado Sugar
500 ml whipping cream
100 ml milk
1 vanilla pod
Dansukker Cane Sugar Granulated (to caramelise)


Set the oven temperature to 125 °C.
Whisk together the egg yolks and the sugar.
Add the cream and milk to a small saucepan. Split the vanilla pod and scrape the seeds into the cream. Bring to the boil.
Pour the warm cream and milk over the eggs and sugar mixture while stirring continuously.
Divide the mixture between small portion-size moulds and place in an oven-proof dish in the lower part of the oven. Pour warm water into the dish so that it comes half-way up the moulds.
Bake for 40-50 minutes until the mixture has set. If you shake the mould, it shouldn’t wobble too much in the middle.
Cool the brûlées in a refrigerator (preferably overnight).
To serve, sprinkle over a thin layer of granulated cane sugar and caramelise using a gas burner or in the oven under the grill at 250 °C for a few minutes.

The recipe was made by

Dansukker

Easter Pavlova with lemon cream and passion fruit sauce

Easter Pavlova with lemon cream and passion fruit sauce

serves 6-8
Ingredients

4 egg whites
2 1/2 dl Dansukker Granulated Sugar
1 tbsp cornflour
1 tsp white wine vinegar

Filling
1/2 + 2 dl double cream
3 dl lemon curd (see recipe)

Sauce
4 passion fruits
1 dl water
1 tsp freshly squeezed lemon juice
3 tbsp Dansukker Jelly Sugar Multi

To serve
Apricots


Beat the egg whites with an electric whisk until stiff. Add half the sugar a little at a time, whisking constantly at high speed. Add the remaining sugar and beat for another 5 minutes. Mix in the cornflour, flour and vinegar. Spread the mixture out into a circle about 30 cm in diameter on a sheet of greased and floured baking parchment. Pull the sides up slightly using a spatula to form a crater. Bake at the centre of the oven at 150 °C for 75 minutes. Turn off the oven and leave the cake there until cold.

Stir the lemon curd into 0.5 dl of cream. Whip the remainder of the cream until stiff. Fold the lemon curd mixture into whipped cream.

Halve the passion fruits and scrape out the pips. Combine all the ingredients for the sauce in a pan, and boil for half a minute. Allow to cool. Fill the lemon curd cream in the pavlova. Place the apricots on top. Drizzle over the sauce and serve immediately.

The recipe was made by

Dansukker

Easter pannacotta with cinnamon biscuit flakes

Easter pannacotta with cinnamon biscuit flakes

serves 4-6
Ingredients

5 dl whipping cream
1 dl Dansukker Jelly Sugar Multi
1 1/2 dl dried apricots, finely chopped

Biscuit flakes
50 g butter or margarine
1/2 dl Dansukker Brown Sugar
3 tbsp Dansukker Cane Syrup
6 tbsp plain flour
2 ml ground cinnamon
50 g flaked almonds

To serve
Praline


Combine the cream, jelly sugar and chopped apricots in a saucepan. Bring to the boil and boil for half a minute. Cool slightly, then divide the mixture into decorative glasses. Refrigerate.

Melt the butter/margarine in a saucepan on the stove. Add the remaining ingredients and mix thoroughly. Using a teaspoon, put sparse mounds of the mixture on a baking sheet lined with greased and floured baking parchment. Bake in the centre of the oven at 200 °C for approx. 8 minutes. Allow to cool completely. Decorate the pannacotta with a biscuit flake and a praline just before serving.

The recipe was made by

Dansukker

Easter lemon dessert

Easter lemon dessert

4 servings
Ingredients

3 dl crème fraîche
1 dl Dansukker Granulated Sugar
2 lemons
1/2 dl freshly squeezed lemon juice
2 egg whites

To decorate
grated zest from an untreated lemon


Beat the egg whites until stiff. Beat the crème fraîche and sugar vigorously. Wash the lemons thoroughly and grate the zest very finely. Stir the lemon zest and juice into the crème fraîche. Beat the egg whites until they form stiff peaks, after making sure that the bowl and beaters are perfectly clean. Gently fold the crème fraîche into the egg whites. Divide the mixture between four small plates or glasses and shape each portion into a peak. Sprinkle with a little lemon zest and serve.

The recipe was made by

Dansukker

Peach and almond desserts with champagne sauce

Peach and almond desserts with champagne sauce

8 servings
Ingredients

150 g almond paste, grated
2 eggs
100 g chocolate nut paste (Odense nougat)
4 tinned peach halves

Sauce
2 dl dry sparkling wine
1 -2 tsp cornflour
1/2 dl Dansukker Granulated Sugar
1/2 dl Dansukker Glucose Syrup
2 dl whipping cream
50 g butter

To decorate
150 g frozen raspberries
1 dl water
1/2 dl Dansukker Jelly Sugar Multi 


Beat the almond paste and eggs smooth with an electric beater or in a blender. Divide the paste between eight greased individual moulds. Bake in the lower part of the oven at for about 15 minutes. Turn the cakes out onto a sheet of greaseproof paper. Divide the chocolate nut paste between the hot cakes.

Combine the wine, cornflour, sugar, glucose and 100 ml of the cream in a saucepan and bring to the boil, stirring constantly. Add the butter and stir until it has melted. Allow to cool. Whip the remaining cream and fold it into the cold sauce.

Combine the raspberries, water and jelly sugar in a saucepan. Bring to the boil and simmer for 30 seconds. Pass through a sieve. Allow to cool. Place a peach half on each nut cake and put the desserts on four individual plates. Decorate with the raspberry sauce and serve the “Champagne sauce” on the side.

The recipe was made by

Dansukker

Zabaglione

Zabaglione

4 servings
Ingredients

4 egg yolks
3/4 dl Dansukker Organic Cane Sugar Fairtrade
1 dl Marsala wine or other sweet wine
Fruit or berries 


First, arrange fruit and/or berries in four attractive glasses.

Beat the egg yolks and sugar in a bowl until fluffy.

Boil the water in a saucepan and place the bowl with the egg mixture over the water. Add the wine and until the mixture is stiff and holds its shape.

Spoon the zabaglione over the fruit or berries. Serve immediately.

The recipe was made by

Dansukker

Simple yoghurt dessert

Simple yoghurt dessert

serves 4
Ingredients

1 ripe mango
2 tbsp Dansukker Cane Syrup
200 ml Turkish yoghurt
1 tsp Dansukker Vanilla Sugar
500 ml crushed meringues


Peel the mango and cut the flesh off the stone. Liquidise the flesh in a blender with the syrup. Mix together the yoghurt and vanilla sugar. Divide half the mango mixture between four individual glasses. Add a layer of crushed meringue, then a layer of yoghurt. Cover with another layer of mango mixture and top with the remaining crushed meringue. Serve immediately.

The recipe was made by

Dansukker

Waffles with coffee sauce

Waffles with coffee sauce

Serves 4
Ingredients

3 cup flour
1 pinch salt
1 tsp Dansukker Vanilla Sugar
2 cups cold water
3 cups whipping cream
Butter or margarine for baking

Sauce
2 cups Dansukker Dark Syrup
1 cup strong coffee
1 teaspoon ground cinnamon
1 tablespoon butter 


Start with the sauce. Mix all ingredients in a saucepan and boil until it is thick, swim sauce. Set aside and prepare the waffles.

Mix the dry ingredients in a bowl. Add the water and beat until a smooth batter. Whip the cream, t in another bowl. Fold the cream into the mixture. Preheat waffle iron and brush it with cooking fat. Pour about 1 cup batter and bake the waffles golden.

Place on a rack so they do not soften. Serve waffles with the coffee sauce, and with whipped cream or ice cream.

The recipe was made by

Dansukker

You will find more recipes for Easter desserts here »