Summer Desserts

When it is hot, what better way to end a BBQ or summer party than with a sweetly tart and refreshing summer dessert. Here you will find tips for easy-to-make delicious summer desserts as well as those that are a little more advanced.

Below you’ll find recipes for Pavlova with Raspberry curd, Quick churros with lemon cream, White chocolate panna cotta with muscovado-marinated strawberries, Diana’s summer dessert, Elderflower panna cotta with lime-marinated berries, Eton mess, Berry sorbet, Berry fool, Individual raspberry cheesecakes, Blackberry salad with creamy cinnamon sauce, Goosberry crunch and Fruit dessert soup.


Pavlova with Raspberry curd

Pavlova with Raspberry curd

approx. 8 servings 2 hours
Offer your guests a sumptuous and luxurious Pavlova with raspberry curd. A dessert that is a wonderful mix of the sweet Pavlova meringue and the tart raspberry curd.
Ingredients

Pavlova
4 egg whites
200 g Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
1 tbsp cornflour
1 tsp apple cider vinegar

Raspberry curd
250 g raspberries
1 egg
120 g Dansukker Jam Sugar
25 g butter at room temperature

Garnish
300 ml whipping cream
Fresh raspberries


Preheat oven to 125 °C.

Whisk the egg whites until they form a solid foam, then add half the sugar while whisking. After 5 minutes add the rest of the sugar and the vanilla sugar and whisk for a further 5 minutes.

Stir gently in the cornflour and apple cider vinegar. Spoon the Pavlova onto a lined baking sheet and spread out the mixture. Bake in the centre of the oven for about 90 minutes. Turn off the heat, leaving the Pavlova in the oven.

Prepare the raspberry curd. Press the raspberries through a fine-meshed sieve. Whisk the eggs and beat into the raspberry pulp. Sieve the mixture through a fine-meshed sieve into a heavy-based saucepan. Add the jam sugar and simmer for 2-3 minutes while stirring.

Remove from the heat and add the butter. Stand the saucepan in a bowl of cold water and whisk using an electric whisk until the raspberry curd has cooled. Pour into a thoroughly cleaned jar and refrigerate.

Whip the cream until fluffy. Place the Pavlova on a serving dish and spoon on the cream. Spoon on raspberry curd and sprinkle fresh berries on the top.

The recipe was made by

Dansukker

Quick churros with lemon cream

Quick churros with lemon cream

6 glasses 1 hour
Churros are a Spanish dessert that are reminiscent of doughnuts. Churros are quick and easy to make. Serve with a deliciously fresh lemon cream.
Ingredients

Raspberry jelly
200 g raspberries
200 g Dansukker Jelly Sugar Multi

Lemon cream
300 ml crème fraîche
200 ml fromage frais
4 1/2 tbsp Dansukker Icing Sugar
Juice of 1/2 lemon

Churros
5 slices of white toast
100 g melted butter
95 g Dansukker Light Muscovado Sugar
3 tsp cinnamon

Garnish
Zest of 1/2 lemon


Preheat oven to 175 °C.

Start by combining raspberry and sugar in a saucepan and boil for 1 minute. Allow to cool slightly, then refrigerate until chilled.

Next, combine all the ingredients for the lemon cream and refrigerate.

Roll the toast until thin and trim off the outer crusts. Brush both sides with butter and then slice each piece into four equal lengths. Oven-bake for approx. 15-20 minutes.

Meanwhile, combine the sugar and cinnamon in a bowl. Remove the churros from the oven and dip immediately in the sugar mix. Allow to cool.

Add a little bit of raspberry jelly to each of the 6 glasses. Next, pour over the lemon cream and add some more raspberry jelly on the top. Sprinkle with lemon zest and serve with the churros.

The recipe was made by

Dansukker

White chocolate panna cotta with muscovado-marinated strawberries

White chocolate panna cotta with muscovado-marinated strawberries

Serves 4 1 hour
Ingredients

Panna cotta
100 g white chocolate
70 g Dansukker Jelly Sugar Multi
400 ml cream
1 tsp Dansukker Vanilla Sugar

Marinated strawberries
200 g strawberries
95 g Dansukker Light Muscovado Sugar
juice of one lime


Finely chop the white chocolate and place in a bowl.
Mix the jelly sugar, cream and vanilla sugar in a saucepan and boil for 30 seconds.
Pour the warm cream over the chocolate and stir to a smooth mixture.
Pour into 4 glasses and place in the refrigerator for 1 hour to set.
Rise and cut the strawberries into pieces. Place in a bowl and add the sugar and lime juice. Leave to stand for about 30 minutes so that the flavours really develop.
To serve, layer the marinated strawberries onto the panna cotta.

The recipe was made by

Dansukker

Diana’s summer dessert

Diana’s summer dessert

Ingredients

Chocolate mousse
150 g dark chocolate
4 tbsp Dansukker Muscovado Syrup
300 ml whipping cream
3 eggs, separated

Cream cheese layer
200 g cream cheese
60 g Dansukker Icing Sugar
2 tbsp lemon curd

Marinated strawberries
150 g strawberries
Zest and juice of 1 untreated lime
2 tbsp Dansukker Muscovado Syrup

Additional ingredients
6-8 Digestive biscuits


Chocolate mousse
Melt the chocolate over a water bath and add the Muscovado syrup.
Whisk the cream until firm and set aside.
Separate the eggs and beat the egg whites until they form a stiff foam, then set aside.
Lightly beat the eggs yolks and fold into the chocolate.
Fold the chocolate into the whipped cream, followed by the egg whites. Leave to cool in the refrigerator.

Cream cheese layer
Beat together the cream cheese, icing sugar and lemon curd.

Marinated strawberries
Hull and chop the berries. Zest and juice the lime and mix with the berries along with the Muscovado syrup.

Assembly
Crumble the digestive biscuits. Layer the mousse, cream cheese mixture, berries and crumbled digestive biscuits in the glasses. Top with berries.

The recipe was made by

Dansukker

Elderflower panna cotta with lime-marinated berries

Elderflower panna cotta with lime-marinated berries

Serves 4 2 hours
Ingredients

400 ml whipping cream
50 ml concentrated elderflower cordial
95 g Dansukker Jelly Sugar Multi
400 ml berries, any kind
Juice and zest of 1 untreated lime
45 g Dansukker Cane Sugar
2 tsp Dansukker Vanilla Sugar


Combine the cream, cordial and jelly sugar in a saucepan and boil for 30 seconds. Pour into four glasses and refrigerate until set.

Rinse and sort the berries, then mix them with the lime zest, cordial and sugar.

Leave to stand until you are ready to add them to the panna cotta.

The recipe was made by

Dansukker

Eton mess

Eton mess

Serves 4
Ingredients

15-20 small meringues
300 ml whipping cream
200 g fresh raspberries

Raspberry syrup
200 g raspberries, frozen
50 ml Dansukker White Syrup
50 ml Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
1 star anise
roasted almonds


In a saucepan, boil together all the ingredients for the raspberry syrup for about 5 min while stirring constantly so that it does not stick to the bottom. Leave to cool and then strain. Leave to cool and then strain.

Whip the cream.

Fold meringues, raspberries, cream and raspberry syrup together in a bowl and serve immediately.

The recipe was made by

Dansukker

Berry sorbet

Berry sorbet

4-6 servings
Ingredients

100 g Dansukker Granulated Sugar
3 sprigs fresh mint
100 ml water
150 ml Dansukker Glucose Syrup
30 ml lemon juice
500 g berries, e.g. raspberries, strawberries or blackcurrants
2 egg whites
50 g Dansukker Granulated Sugar


Bring the water, sugar and mint to the boil. Liquidise the berries with the syrup until smooth. Mix the glucose syrup and lemon juice into the berry mixture. Beat the egg whites and sugar until stiff peaks form and fold into the berry mixture. Churn in an ice cream machine or freeze in a mould.

The recipe was made by

Dansukker

Berry fool

Berry fool

4 servings
Ingredients

250 g berries of your choice, e.g. blackcurrants
60 g Dansukker Icing Sugar
5 g Dansukker Vanilla Sugar
Juice of half a lemon
200 ml whipping cream
100-150 ml crushed almond macaroons
Lemon balm


Mash the berries and mix them with the icing sugar, vanilla sugar and lemon juice. Whip the cream until firm and stir into the berry pulp. Spoon into bowls and refrigerate for at least 1 hour. Sprinkle with the crushed macaroons, and with lemon balm if desired.

The recipe was made by

Dansukker

Individual raspberry cheesecakes

Individual raspberry cheesecakes

serves 4
Ingredients

100 g Digestive biscuits, crushed
40 g Dansukker Brown Sugar Dry
1 tsp Dansukker Vanilla Sugar
25 g hazelnuts, chopped (optional)
75 g melted butter or margarine

Filling
300 ml whipping cream
50 ml tropical nectar
100 g Dansukker Granulated Sugar
3 sheets of gelatine
100 g quark or cream cheese

Topping
200 g raspberries
200 ml water
25 g Dansukker Granulated Sugar
1 tbsp freshly squeezed lemon juice
3 sheets of gelatine


Mix together the ingredients for the crust and press the mixture into individual moulds. Refrigerate until set.
Soak the sheets of gelatine for the filling in plenty of water for 5 minutes. Combine the cream, nectar and sugar in a saucepan and bring to the boil. Remove the gelatine sheets from the water and put them in the warm mixture. Allow to cool slightly, then stir in the quark. Spread the filling inside the moulds and put in the refrigerator to set.
Soak the gelatine sheets for the topping in plenty of water for 5 minutes. Combine the water, sugar and lemon juice in a saucepan and bring to the boil. Set aside to cool slightly. Arrange the raspberries on the filling in the moulds. Pour the cooled jelly over the top. Refrigerate until set.
The raspberries can be replaced with strawberries or blueberries.

The recipe was made by

Dansukker

Blackberry salad with creamy cinnamon sauce

Blackberry salad with creamy cinnamon sauce

serves 4
Ingredients
500 g(1 litre) blackberries
2 lemongrass stalks
100 ml water
150 g Dansukker Cane Sugar

Cinnamon sauce
150-200 ml fromage frais or quark
2-3 tbsp Dansukker Icing Sugar
2 tsp Dansukker Vanilla Sugar
1 tsp ground cinnamon

Cut the lemongrass in half lengthwise and boil it with the cane sugar and water for 3-4 minutes. Put the blackberries in the hot syrup and set aside to cool.

Mix together all the ingredients for the sauce and serve with the berries.

The recipe was made by

Dansukker

Gooseberry crunch

Gooseberry crunch

serves 4
Ingredients

250 g (1/2 litre) gooseberries
200 ml water
1 tsp Dansukker Vanilla Sugar
200 g Dansukker Jelly Sugar Multi
200 g Philadelphia cream cheese, light if preferred
100 ml natural low-fat yoghurt
30 g Dansukker Icing Sugar
12 HobNob oatmeal biscuits


Rinse and top and tail the gooseberries. Put the gooseberries and water in a saucepan and simmer for 5 minutes. Add the vanilla sugar and jelly sugar and boil for a further 30 seconds. Whisk together the cream cheese, yoghurt and icing sugar. Crush the biscuits coarsely. Layer the gooseberries, cream cheese mixture and biscuits in 4 glasses.

The recipe was made by

Dansukker

Fruit dessert soup

Fruit dessert soup

serves 4
Ingredients

250 g (1/2 l) berries or fruit of your choice
400 ml water
150-200 g Dansukker Cane Sugar or Granulated Sugar
3 tbsp potato starch

To serve
Milk or cream


Rinse and pick over the berries. Bring the water and sugar to the boil. Add the berries and simmer gently for 2-5 minutes, depending on the berries’ consistency. Gooseberries and cherries take longer to cook than raspberries and strawberries. Blend the potato starch in 1 dl water and stir into the berries. Remove the pan from the heat. Cover with a lid and leave to cool. Serve the soup cold or lukewarm with milk or cream.

For a little more substance, sprinkle with mini amaretti or crushed biscuits.

The berries can be replaced with chopped plums, pears, rhubarb or apples.

The recipe was made by

Dansukker