easy dessert recipe – My Whisk and I

Festive Panna Cotta

November 29, 2022November 28, 2022by Karen ClaassenLeave a Comment

This panna cotta is dollied up with a peach syrup, fresh peach slices and a biscuit crumb to whow your guests. It makes 6 portions of 125ml each – I prefer to make mine 80ml portions as it is a rich dessert.

45ml water
17,5ml powdered gelatine
750ml cream
100ml caster sugar
5ml vanilla

Pour the water into a small bowl and sprinkle the gelatine on top. Leave to stand for 5 minutes.
Pour the cream into a small saucepan and add the caster sugar.
Turn the heat to medium and stir the mixture until the sugar has dissolved.
Remove the mixture from the heat just before it reaches a boil.
Melt the gelatine in the microwave at 5 seconds bursts.
Add the liquid gelatine, in a thin stream, to the cream mixture while whisking vigorously.
Add the vanilla and whisk through.
Pour the mixture into bowls/glasses/moulds and cover with plastic wrap.
Refrigerate for 6 hours, until set.

To serve:

Peach syrup:
Cut 3 fresh peaches into chunks and add it to a small saucepan.
Add 60ml peach/tropical fruit juice and simmer for 5 minutes on a low heat.
Blitz the mixture together and pour through a sieve.
Refrigerate the syrup until ice cold.

Crumb:
Place 6-8 dry biscuits in a plastic bag and smash them until you have an even crumb texture.

Assemble the dessert by drizzling the peach syrup over the panna cotta. Add a spoonful of the crumb and garnish with a few slices of fresh peach to serve.

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2-Ingredient Caramel Mousse

November 4, 2022November 3, 2022by Karen ClaassenLeave a Comment

90ml Biscoff spread
300ml cream, cold
(60ml Biscoff spread, if you want a sauce to drizzle over the mousse)

Measure the Biscoff spread into a small bowl and microwave for 30 seconds.
Give it a good stir and wait for the melted spread to cool down and come to room temperature. (when you can not feel a temperature difference when dipping your finger into it!!!)
Pour the cream into a mixing bowl and whisk until you have stiff but not dry peaks.
Pour the room temperature spread onto the whipped cream and very gently but thoroughly fold it through until no streaks are visible.
Refrigerate the mousse for an hour.
Pipe/scoop into glasses and serve.

Drizzle sauce:
Microwave about 60ml of the spread for 30 seconds, until melted.
Stir the mixture and stand at room temperature for about 15 minutes.
Drizzle over the mousse before serving.

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Chocolate Tiramisu

October 11, 2022October 10, 2022by Karen ClaassenLeave a Comment

This tiramisu is made with thin layers of chocolate cake and the traditional mascarpone-cream filling and sprinkled with grated chocolate!! Serves 6.

Cake batter:
190ml flour
190ml sugar
2,5ml salt
120g butter
80ml cocoa powder, sifted
120ml hot water
2 egg yolks
50ml buttermilk
2,5ml baking powder
2,5ml vanilla

Preheat your oven to 180℃ and line a 27cm x 37cm baking tray with baking paper.
Select 6 glasses or straight-sided bowls in which you are going to assemble and serve the tiramisu. Set aside.
Add the flour, sugar and salt to a mixing bowl. Set aside.
Add the butter, cocoa powder and hot water to a small saucepan set over medium-high heat.
Stir the mixture until the butter melts.
Bring to a boil, remove from the heat and pour over the dry ingredients.
Stir to combine.
Add the egg yolks, buttermilk, baking powder and vanilla and mix together.
Pour the batter into the prepared baking tin and bake for 15 minutes.
Cool completely.
Remove the cake and cut 12 rounds using one of the serving glasses as a guide.
Set aside until needed.

Filling:
250g mascarpone, room temperature
125ml cream
15ml espresso coffee powder
7,5ml vanilla
25ml caster sugar

Add the mascarpone and cream to the bowl of a stand mixer fitted with the whisk attachment.
Add the espresso powder, vanilla and sugar and beat on medium-high speed until very thick – be mindful not to over whip!

Assembly:
80g coffee flavoured, dark chocolate, grated

Layer a spoonful of mascarpone-mixture, grated chocolate, a cake disc and repeat until you have used 2 cake discs and have three layers of mascarpone.
Sprinkle with grated chocolate to finish off the tiramisu.
Refrigerate for 2 hours.
Either sprinkle with more chocolate or sift over some cocoa powder before serving.