Brought to you by Avonmore Fresh Dessert Cream.
If you’re anything like us, you adore a sweet treat.
But not just any sweet treat. We’re talking one made simply, quickly (we mean, who has the time?), perfect for the current summer sunshine AND with incredible flavour.
Whether it’s dessert after dinner with the girls, or a nibble to accompany prosecco brunch, below are four dessert options that are light, tasty and truly luxurious. And don’t forget, Avonmore Fresh Dessert Cream adds a beautiful splash of magic to any dessert. It’s luxuriously thick and ready to pour – super handy – so we can spend more time topping up our summer glow.
To add to this delectable magic – we’re giving away two brunch vouchers worth €150 each to two VERY lucky readers! You’ll be heading to the The Brasserie at The Marker Hotel, Dublin, to indulge in their stunning Le Drunch afternoon. To be in with a chance to win, simply sign up below. And in the meantime, enjoy these delicious sunshine desserts.
Raspberry Mousse
Ingredients:
- 200g fresh raspberries, plus extra to serve
- 100g sugar
- 1 tbsp lemon juice
- 60ml cold water
- 1½ tsp gelatin
- 200ml Avonmore Fresh Dessert Cream, plus extra to serve
Serve with:
- Vanilla wafers
Directions:
- Purée the raspberries in a food processor until smooth. Strain through a sieve, discarding any leftover pulp. Transfer to a bowl and stir in the sugar and lemon juice.
- Pour the water into a small saucepan and sprinkle over the gelatin. Leave to stand for one minute, then warm over a low heat, stirring until the gelatin has completely dissolved.
- Stir the gelatin into the raspberry mixture. Refrigerate for one hour until slightly thickened.
- Transfer the mixture to a large bowl and beat with an electric whisk on high speed until foamy. Gradually beat in the Avonmore Fresh Dessert Cream for a few minutes, until thickened.
- Spoon into dessert dishes. Cover and refrigerate for one to two hours, or until set. Serve chilled with extra cream, fresh raspberries and vanilla wafers.
Summer Brownie Swirl
Ingredients:
- 4 eggs
- 300g/9oz sugar
- 120g/4oz melted dark chocolate pieces
- 240g/8oz butter (melted)
- 120g/4oz self-rising flour
- 90g/1 ½ oz cocoa powder
- 300g/9oz dark chocolate pieces
- 100g/2oz chopped mixed nuts
Serve with:
- Fresh raspberries
- 250ml Avonmore Fresh Dessert Cream
Directions:
- Whisk the eggs and sugar until stiff and loosely holding the figure of eight.
- Mix the melted chocolate and butter together.
- Sift the flour and cocoa powder together.
- Fold the flour and cocoa into the mixture. When half mixed, add the melted chocolate mixture, chocolate pieces and chopped mixed nuts.
- Continue folding until all ingredients are evenly mixed.
- Pour into a lined tray (30x30x5cm) and spread out evenly.
- Cook in oven preheated to 170°C (325°F, gas mark 3) for 20 minutes, turning the tray around after 10 minutes.
- When cooked, remove from the oven. Leave it to cool.
- Cut brownie into bite-size pieces.
- In a tall dessert glass, create alternate layers of brownie and raspberries until glass is almost full.
- Finally pour Avonmore Fresh Dessert Cream through the mixture allowing cream to luxuriously coat the brownie and raspberry layers. It’s ready to serve!
Rich Chocolate Ganache Tart with Pomegranate Seeds
Ingredients:
- 250g plain flour
- 50g icing sugar
- 125g butter
- 1 large egg
- 300ml Avonmore Fresh Dessert Cream
- 50g butter
- 100g dark chocolate
- 100g milk chocolate
Garnish with:
- Pomegranate seeds
- 200ml Avonmore Fresh Dessert Cream
Directions for ganache:
- Rub the butter into the flour and icing sugar using your fingers until it resembles breadcrumbs.
- Add the egg and bind the mixture together using a blunt knife. When clumps of pastry begin to come together, use your hands to gather into a ball. Wrap in clingfilm and refrigerate for 30 minutes.
- Preheat the oven to 180˚C (160˚C fan/gas mark 4). On a lightly floured surface, roll the pastry out to the thickness of about 3mm and use to line a 23cm loose-bottomed tart tin, pushing right into the corners and trimming the edges.
- Line the pastry with greaseproof paper and fill with baking beans or uncooked rice.
- Bake for 15 minutes, then remove the beans and paper. Bake for another 5-7 minutes, until lightly golden. Remove from the oven and cool in the tin.
- Heat the Avonmore Fresh Dessert Cream in a small saucepan until just boiling, then add the butter and chocolate, and stir until completely smooth.
- Pour into the pastry case and leave for 15 minutes. Place in the fridge to set completely.
- Sprinkle with fresh pomegranate seeds and serve drizzled with Avonmore Fresh Dessert Cream.
Strawberry and Kiwi Shortcake Sundae
Ingredients:
- 250ml Avonmore Fresh Dessert Cream
- Strawberry coulis
- 3-4 tablespoons sugar
- 1 and ½ cup fruits (strawberries and peaches or, strawberry and kiwis)
- Crushed shortbread biscuits
Directions:
- Cut the strawberries in half, and peaches or kiwis into wedges.
- Spoon a small amount of the coulis into the bottom of each of the four tall glasses.
- Top with the crushed shortbread and fruit.
- Add another spoonful of the coulis on top and continue to layer the ingredients until the glass is almost full.
- Pour Avonmore Fresh Dessert Cream over the mixture, allowing cream to indulgently coat the fruit and meringue.
That’s it. We’ve decided we’ll be trying them all!
Brought to you by Avonmore Fresh Dessert Cream.
Avonmore Fresh Dessert Cream is a delicious thick, fresh cream – already slightly thickened (no whipping required!) and sweetened so that you can pour it straight over desserts without any extra effort. Add a splash of magic to desserts by pairing this cream with fresh fruit, berries, cakes and sundaes for quick and tasty treats.
Check out Cook With Avonmore for recipes.
Available in retailers nationwide. RRP €1.99
