I need a recipe for an elegant dessert, can you help me?!
I need a recipe for an elegant dessert, can you help me?
I have a project in school. I need to find an elegant dessert and present it infront of the class with a plate design. I can't buy things like frosting and crust and stuff, i need to make them, but i need a recipe for that to. Can you please help me?
Additional Details3 weeks ago
i also don't have a mixer/blender, so i have to do all the whipping by hand.
Answers:
3 weeks ago
i also don't have a mixer/blender, so i have to do all the whipping by hand.
The best place to go for quick and easy desserts is www.kraft.com they have anything you can think of there and they are very simple but very tasty. I use there recipes for church events and never come home with left overs. People are usually in awe when I tell them where the recipe came from.
Source(s):
Personal experaince
make a chocolate cake. use white frosting (or chocolate, you could even make vanilla frosting colored and use that), and frost it, and the sides. then get a chocolate bar and shred it over the cake, and let the little pieces go onto the frosting. This will make it look nice. you can get little fake flowers (pretty ones) and place them onto the sides of the cake or place chocolate pieces onto the side. it will be simple and delicious! and pretty :)
Here is a realy neat recipe you could give this a try.
CHOCOLATE RAVE
This is a raved about chocolate creation. It's embarrassing when people ask for the recipe.
2 boxes pareve brownie mix
1 cup pareve (non-dairy) whip
1 pound semisweet chocolate, broken into pieces
Bake brownies in 9 x 13 pan according to package directions. When cool prepare ganache. Over low heat melt chocolate with pareve whip, stirring constantly. When mixture is thick and all chocolate is melted, pour over brownies. Allow to cool briefly and refrigerate. This is an intense chocolate experience.
wow - this is a great question.
Since you don't list any ingredients you have to use, I am gonna assume that you can use whatever flavor profile you like. I am gonna give you some ideas and if any sound good, then search them online and find a recipe that fits your needs.
Banana's Foster (you can do it without the Rum)
Lemon Pound Cake with Raspberry Sauce
Flan
If I were you, I would just start checking websites. Good luck!
I made this cake for a girlfriends birthdayparty and it was wonderful. Easy to make too. I of course put it on a pedestal cake stand but what I did for my particular cake was place hibiscus flowers all around the bottom and a gsmall grouping in the center top. It was lovely. You could use any kind of edibale flower to decorate with. This was trulely one of my most beautiful creations. Hope this helps.
Here are some interesting ideas:
http://allrecipes.com/recipes/desserts/m...
Are you in high school, college or cooking school? Elegant is different depending on how advanced you're talking.
Here are some tips to make things look elegant:
Get some Hershey's chocolate syrup and put it into bottle where you will have good control over it. You want to be able to "draw" with the chocolate on the plate - a zig zag pattern.
If you can't use Hershey's, you can make your own with chocolate bits and chocolate liquor.
If you want to get really fancy, you can also use white chocolate and use food coloring to color the white chocolate red or green or yellow and put some dots on the plate as well.
You can also put powdered sugar in a tea ball so you can shake it out with greater control.
To the recipes:
For beginners, a terrific elegant dessert are tuxedo strawberries. Have wax paper sprayed lightly with butter spray ready. Very carefully melt chocolate in a double boiler (a pot on top where you have the chocolate and simmering water underneath - this helps the chocolate melt slowly.
Dip each large strawberry in white chocolate after you've washed it and dried it.
After the white chocolate dries, dip each side of the strawberry in chocolate, so it looks like the lapels of a tux. Then put three dots down the white chocolate so it looks like buttons. Then draw a bow tie on. Cute, cute cute - and elegant! Caterers often serve these.
Blueberry blintzes are also wonderful. This would be moderately difficult. Follow the directions to make pancakes BUT make them very, very thin. As soon as they come out of the pan, tip the crepe (thin pancake) onto a damp paper towel (this allows you to fold it without tearing). Drizzle the crepe with a tiny bit of honey and very carefully spread blueberry cream cheese on crepe. Then fold in half and fold in half again. Plate up. Sprinkle with powdered sugar and blueberries or blueberry syrup or even blueberry jam.
Good luck!
This is about as elegant as you can get its super rich and costs like 5 dollars per bar at my mall. Its Called Baklava and here is how to make it. If you can't cook well don't even attempt it its super hard to make and may be expensive too. Good luck on your project! I also gave a link to a website with a picture(your type is on the top right)> http://en.wikipedia.org/wiki/baklava...
Cook Time : 35min
Course : Dessert
Type of Prep : Bake
Cuisine : Greek
Use walnuts, pecans, or other nuts in this delicious baklava.
INGREDIENTS:
* 1 pound frozen phyllo sheets
* 1 cup melted butter
* 2 cups finely chopped walnuts or blanched almonds
* 1/2 cup sugar
* 1/2 teaspoon ground cinnamon
* 3/4 cup sugar
* 3/4 cup honey
* 1 cup water
* 1 tablespoon lemon juice
PREPARATION:
Directions for baklava
Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter. Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400° until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.
Peanut Butter and Milk Chocolate Chip Brownie Bars
6 Tbs butter or margarine, melted
1 1/4 cups sugar
2 tsp vanilla extract, divided
3 eggs, divided
1 cup all-purpose flour
2 Tbs all-purpose flour
1/3 cup HERSHEY?'S Cocoa Powder
1/2 tsp baking powder
1/2 tsp salt
1 (14 ounce) can sweetened condensed milk (not evaporated milk)
1/2 cup REESE'S? Creamy Peanut Butter
1 (11 ounce) package REESE'S? Peanut Butter and Milk Chocolate Chips, divided
3/4 tsp shortening
1 Heat oven to 350 degrees F. Grease 13x9x2-inch baking pan.
2 Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt. Add to egg mixture, stirring until blended. Spread in prepared pan. Bake 20 minutes.
3 Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla extract. Pour evenly over hot brownie. Set aside 2 tablespoons chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.
4 Place reserved chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. Store loosely covered at room temperature.
Servings: 24
Yield: 24 to 36 bars.
To make presentation more interesting cut these in a diamond pattern, triangles or use a large round cookie/biscuit cutter. You can dress these up by drizlling melted chocolate on the plate before plateing the brownie. Or dust the plate with cocoa powder or crushed peanuts. If you cut triangles use two, one flat and one leaning upon the other.
Another idea is Strawberry (or Peach) Shortcakes, Use a sweet biscuit recipe (also known as a scone) split them. fill with fruit and whipped cream. Put the tops on them and hit with the cream and a couple fruit pieces. You can dust the plates with 10x sugar and a sliced strawberry.
Scones
1.5 lbs pastry flour
5 oz sugar
5 oz butter, room temp
1.5 oz baking powder
.75 pint milk
.25 tsp salt
1 Preheat oven 420°F
2 Sift flour, salt, and powder. Rub in butter.
3 Disslove sugar into milk. Add to dry ingredients until just combined.
4 Roll out to 1/2 inch thick and cut.
5 bake 15 minutes.
This is simple, unusual, elegant and in season.
Key Lime Margarita Pie
Prep Time: 15 min
Total Time: 6 hr 15 min
Serves: 10 servings
Ingredients:
1-1/4 cups crushed pretzels
1/4 cup sugar
6 Tbsp. butter or margarine, melted
1 can (14 oz.) sweetened condensed milk
1/2 cup lime juice
1 env. KOOL-AID Lemon Lime Unsweetened Soft Drink Mix
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Preparation:
Mix crushed pretzels, sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
Combine condensed milk, lime juice and drink mix in large bowl until well blended. Remove 1/2 cup whipped topping; set aside. Gently stir in remaining 2-1/2 cups whipped topping. Pour into crust.
Freeze 6 hours or overnight. Let stand at room temperature 15 min. or until pie can be cut easily. Garnish with reserved whipped topping before serving. Store leftover pie in freezer.
Make a chocolate decadence cake iced with whipped cream. Requires beating egg whites as well as the cream. But doing this with a wire whisk isn't too hard. See the web site below for the recipe. I first learned this recipe when I saw it being made in a live demonstration at a science museum. It's now my favorite desert. The only thing I do that is different than the recipe below is that I use plain whipped cream instead of the chocolate cream icing. The cake is already intensely chocalate-y, so chocolate icing is a little too much, at least for my tastes. I would recommend using Baker's brand chocolate for the semi-sweet chocolate.
I just made a flourless chile chocolate cake from last months (I believe!) Everyday with Rachel Ray magazine (you should be able to find it online). I'm not much of a baker, but this was really easy to make and the directions easy to follow. Throw some rasberries in the blender to make a simple fruit sauce to drizzle the plate with and add a scoop of dulche de leche ice cream and a sprig of mint or more rasberries for a garnish. Also, reduce the cayenne pepper to 1/4 teaspoon. I found that the teaspoon it called for was a bit much. Hope that helps!
My friends were in a food class at my gifted program, and they were Italy. They invited me for there final meal and for desert they made pears topped with ricotta cheese. But it didn't taste like cream cheese (which i hate) because they mixed it with chocolate power. and to give it some texture, they cut up tiny pieces of an orange peal and plopped it in there. Then, you just put the cheese/chocolate/orange peels inside the hollow of the fresh pear, and bam!
It doesn't sound good, in fact i was scared to eat it, but it was, trust me. Give it a try at home and if you don't like it, don't bring it to school. But i have a feeling you'll like it. Happy cooking and good luck! i hope i helped you!
check out http://sumiram2006.googlepages.com/desse...
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..