Elegant Fruit Dessert Recipe
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.
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.
2014
by Ann Reardon How To Cook That
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All recipe quantities in the book are in grams, ounces and cups.
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Hi Ann, I was wondering about how long each component of this dessert would last. I want to make this for a birthday party but have a busy schedule so I would like to do as much as I could in advance without the fear of the desert tasting not so fresh. Thanks in advance!
Hi Kristina, You can make the biscuits a few days prior and store in an airtight container. The Chantilly Cream could be made the day prior and refridgerated. The fruit would need to be fresh.
Thank you 🙂
Is there something you can use in place of almonds? I have people with nut allergies.
Hi Valentia, You can leave the almonds out of this recipe if you want as it is a very small quantity and adds a subtle flavour.
Hey, can you leave the cream and the fruit sauce together till the next day in the fridge before serving??
thanks
Where did you get your glasses from? I tried using a tall glass and a shallow star nozzle, but as you can see in the pic, it didn’t look as well as yours did. But it was still good.
Hi Me, Here are glasses similar to the ones Ann used: http://www.amazon.com/gp/product/B0009WX41Q/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0009WX41Q&linkCode=as2&tag=howtocookthat-20&linkId=NMDRCLQPI7NDASTH
Could you try making a condensed milk frosting or flan or something of the sort
Hi where did you get ur vanilla bean
Hi Ann! I love these dessert! Was just wondering if I could make the cream, sauce and biscuit a night before and store in fridge/pantry?
Hi Caitlyn, Yes you can make the biscuits and store in an airtight container in the pantry. And keep the other components in the fridge. Put together int he glasses just prior to serving.
Hi Ann
I am from India and my daughter is a big fan of your videos. She is very keen on trying these all out but we are vegetarians and don’t eat egg. Can you please provide with substitutions of egg in your recipes?
Thanks.
Thanks anju for your request., In some recipes there is no suitable alternative. In this recipe you could use agar to make it set, but it would turn out completely different. I wouldn’t recommend trying it.
Hey Ann….
I am your bigest fan ever. I realy love baking and i love your video’s. I love you!
Hey Ann,
I’m 10 yrs old and even I have fallen in love with your channel! I made this last month, January, and it was delicious! My personnel favorite part of this was the Chantilly cream. Though, while I was making the biscuit, I don’t know if it’s because you’re professional and I’m not but I barely got five biscuits out of one batch so if you have any suggestions, let me know. I also had trouble making my own piping bag, but I have a feeling that was my fault, but I was ok with it. BTW where do you buy resonably priced vanilla beens because at me local grocery store, a tiny bottle with two beens in it is almost 14$! Comment back if you can, and thank you for being AWESOME!
Here’s a pic
IMG_6502.jpeg
Hi AliKat, in love with Anne’s channel too! Yeah, I do live in a completely different country to you but still. I watch the videos the day they come out (even though I live on the other side of the world from Anne)! Please reply, it would be so cool to talk to you!!!
from JG10
P.S. I think my favorite recipe is this one; it looks so easy yet so delicious!
P.P.S. I am also ten!!!
Hi Ali & JG10, I am so glad you are enjoying the videos. happy Baking!
Hey Ann,
My sister and i are huge fans of yours and are about to make this recipe for our family at christmas eve (which is the main christmas day here in Germany).
thanks for the idea, we wish you and your family a great christmas!
Laura & Leonie
Hi Ann
would i be able to make the biscuit without the ground almonds?
Hi Ann…
Will the cooling time for the Chantilly creme reduce if i use half the quantity given in the video?
HI Ann…
Is it ok if i dip half the biscuit in chocolate?
Will it taste good?
Is it ok if v make the dough for the biscuit the night before and make the biscuit the next day?
Your recipes just look yummy!
Thank you Ann for this fabulous recipie!made it twice and its a hit at home. More dessert recipes pls
Hi ann
I love this recipe so much.
I made it and it came out really good.
You Anne Reardon, are wonderful. Thank you for all you do.
This is a brilliant idea Ann . I made it and it came out really good and the fresh fruit tasted amazing with the cookie , cream and sause
Glad you loved it Salena 😀
Hi Ann!
Just made these, came out amazing! Strawberries were no longer in season so I used mangoes instead but came out equally good. Thank you so much for the recipe!
That is wonderful Shira 😀