Ann Reardon

Elegant Fruit Dessert Recipe

Elegant Fruit Dessert Recipe with video by Ann Reardon

Sometimes an elegant dessert is needed to finish off an evening.  The fresh tang of the fruit and the sauce, the rich creaminess of the chantilly and the crunch of the biscuit all compliment each other to make a grand finale to a special meal.

Makes 6 fruit desserts

Chantilly Cream Recipe

100millilitres (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp and 1 tsp of cream (35% fat)
1/2 vanilla bean
15g (0.53 ounces) or 1 Tbsp sugar
50g (1.76 ounces) white chocolate
additional 110millilitres (3.72 fluid ounces) or 1/3 cup plus 2 Tbsp of cream (35% fat)
Heat the 100ml of cream with the vanilla and sugar until it just boils. Pour through a sieve over the white chocolate. Wait for a couple of minutes then stir until all the lumps of chocolate are melted. Pour in the additional cream. Place in the freezer for 1 hour to chill.

Fresh Fruit Sauce Recipe (makes 120millilitres (4.06 fluid ounces))
100g (3.53 ounces) or 3/4 cup strawberries
50g (1.76 ounces) or 1/3 cup raspberries
10g (0.35 ounces) or 2 tsp sugar
 
Place all the ingredients in a blender or food processor and blitz until liquid.

fruit dessert recipe video by ann reardon

Crisp Biscuit Recipe
60g (2.12 ounces) or 1/4 cup plus 1 tsp unsalted butter
40g (1.41 ounces) or 1/4 cup plus 1 Tbsp icing sugar
5g (0.18 ounces) or 1 tsp ground almonds
1 egg yolk
107g (3.77 ounces) or 2/3 cup plain flour
Beat together the butter and icing sugar then add the ground almond and egg yolk and mix until combined. Using a spoon mix in the flour until just combined. Roll out thinly and cut into six circles and bake at 150C (302 degrees Fahrenheit) for 10 minutes or until golden.
yummy dessert recipe I want one

2014

by Ann Reardon How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

119 Comments View Comments

  1. Rating: 5

    Omg Ann this is amazing!!!! Made this last night for my family and everyone loved it. It was my first time making one of your recipes and it turned out great, the video really helped.

  2. Rating: 5

    Hey Ann,
    can I place the Chantilly cream in the freezer longer? I cant imagine putting it in the freeze, would it work when i put it in the fridge for a longer time?

  3. Rating: 5

    It’s so delicious ?❤

    • I did it with mango because i didn’t have strawberries and it was pretty good

  4. Rating: 5

    hi Ann,

    Can you use anything instead of the egg??

    • Ann

      Hi Anna, you can try swapping the yolk for 1/2 tsp chick pea flour, 1/2 a tsp of flax seed meal and 1/2 teaspoon of water. It will have a slightly different texture and taste.

  5. could you make the biscuit chocolate just by substituting in some cocoa powder? if so, how much?

    • Ann

      G’day grace, try taking out 20g of the flour and adding in 20g of cocoa powder ?

  6. Hi Ann!
    I was whipping the chantilly cream by hand to make it pipable and it split. why is this happending?
    :

    • Admin HowToCookThat

      Hi Remeiel, This means it was overwhipped.

  7. Hi, for the chantille cream, what sugar did you use? Normal white sugar?

    • Admin HowToCookThat

      Hi Mohammad, Ann usually uses caster sugar, which is a lot finer than normal table sugar.

  8. Hey Ann
    I’m a vegetarian. What should I use as a substitute for egg?

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