Category Archives: Quick desserts

Raspberry mousse

Use this mousse on any base. I used red velvet cake mix to make the base.

Spread the cake base layer with raspberry jam and top with the mousse.

Yummy, creamy light foamy dessert.

The raspberry mousse

450-500 gr raspberry
330 g hung yoghurt
200 ml double cream
20 g Dr Oetker gelatine + water
Icing sugar or sweetened condensed milk

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Summer fruit fool


300 g mixed summer fruits

2 tbsp honey

2 tbsp custard powder

200 g double cream, whipped

1 tbsp orange curd

200 g Greek yoghurt

Finely shredded orange zest to decorate

Mint leaves to decorate

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Cherry clafoutis

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Mango-papaya-passionfruit fool

I found this easy recipe in a book “Essential DESSERTS”.

I prepared it from an ONKEN mango-papya-passionfruit yoghurt with a little fresh mango.


400 g mango-papaya-passionfruit yoghurt, hung

200 ml double cream whipped

1 half mango puréed

1 half mango sliced to decorate


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Coeur á la creme with passionfruit coulis


Very tasty, protein rich sweet treat for dieters.

Gives 4 portions.


250 g ricotta

2 tbsp condensed milk

2 tbsp orange curd

180 g double cream whipped

2 g gelatine

Passion fruit coulis

2 passion fruits

4-6 oranges


Mix together the ricotta, curd, condensed milk, whipped cream.

Soak the gelatine in cold water.

With a splash of water in a tiny bowl microwave the soaked gelatine on low for 30 minutes or so.

Add a little cream to the gelatine and mix well.

Add the mixture to the rest of the cream, mix well.

Line the coeur moulds with wet muslin cloth and spoon the mixture in the moulds.

Refrigerate for two hours at least.

Prepare the passion fruit coulis.

Squeeze the oranges and the passion fruits.

Save the seeds to decorate your dessert.

In pan bring to the boil and boil to reduce the juice by 1/3.

Let the juice cool, refrigerate until servicing.

Unmold the dessert, decorate with coulis and arrange a few seeds on top.



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Coeur a la creme (Ricotta cream dessert)


I used my two vintage moulds lined with muslin cloth.

Low carb, protein rich dessert.


140 g twaroh, ricotta, curd or cottage cheese

1 sachet vanillin sugar

100 g double cream beaten

1 tbsp condensed milk

Zest of a lemon


Press the curd through a sieve. Mix with vanillin sugar and condensed milk.

Fold the whipped cream in the curd mixture.

Spoon the cream in your moulds.

Cover with cling film and refrigerate overnight.

Unmould and serve with berry compote. Use thinly sliced lemon zest to decorate your dessert.



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Berry clafoutis/flaugnarde


If you use cherries, the name of the dish is clafoutis.  With any other fruits like mixed berries, it’s flaugnarde.


350 g Mixed berries

80 g sugar

1 tsp Rosemary

1 egg

2 egg yolks

60 g flour

50 g butter, unsalted

4 tbsp Greek yoghurt

200 ml milk

Pinch of salt


Bake at the oven at 180 C° for 15-20 minutes.

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Baked yoghurt with lemon and berries


I had a trip to the south. In a lovely pub named  Bottle, close to Leigh a lovely village, I saw a dessert on the menu, baked yoghurt.

I searched for a recipe on the web.

I gave a little twist by adding lemon curd.

It was very yummy.


Baked yoghurt

230g of condensed milk

230g of double cream

290g of Greek yoghurt

1 vanilla pod, deseeded

100 g lemon curd

Orange confit

1 orange

50g of sugar

50ml of water

Citrus chantilly

200ml of double cream

1 tsp icing sugar

1 orange, zest and juice

Bake in the oven at 150 C° for 15-20 minutes until set.

Chill in the fridge for two hours and serve.



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Charlotte Louise, orange flavoured



I served it with a tablespoon of berry compote.


1 cup water

2 tbsp sugar

1/4 cup orange flavoured liqueur

Finger sponge


1 leaf gelatine (2 g)

50 ml hot water

125 g dark chocolate

25 g butter

1 orange rind grated

300 ml double cream beaten, soft peaks

Chocolate Glaze:

1 cup confectioners’ sugar

2 tablespoons unsweetened cocoa powder

2 tablespoons freshly squeezed orange juice


Melt the chocolate and the butter over simmering water, add the grated orange zest.

Let it cool to room temperature.

Pour the hot water over the gelatine, mix.

Beat the double cream until soft peaks form.

Add a little cream to the gelatine mixture and add this mixture to the cream. Add the chocolate and 50 ml orange liqueur and mix well.

Line the Charlotte form (I used loaf tin) with cling film.

Soak the sponge finger into the orange syrup and arrange them on the bottom, then line the sides of the form as well.

Spoon half of the chocolate cream into this nest, cover with sponge fingers and add the remaining cream.

Cover with sponge fingers and cover with cling film.

Keep refrigerated for overnight.

Prepare the orange glaze.

When serve, cut slices with hot knife, spoon orange glaze on top.


I served with berry compote instead of orange glaze.

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Mango caramel flan


Full of protein if you don’t use caramel, but berries.

For a 19×19 cm baking tray.

I used Kesjar mango purée


150 g egg yolks

2 whole eggs

75 g sugar

220 g mango purée

200 ml double cream

200 ml milk

100 g sugar for the caramel

A slash of water



Beat the egg yolks whole eggs and sugar.

Bring the milk, double cream to the boil.

Add the mango purée to the hot milk. Mix with the egg mixture.

Prepare the caramel and pour into the warm baking tray. Let it cover the bottom evenly.

Let the caramel get stiff and pour the flan mixture.

Place the tray into a bigger baking tray. Fill the tray with water until 2/3.

Cover with foil.

Bake at 160 C° for 50-60 minutes until the flan resilient.

When it’s ready, chill it in the fridge.

Serve when its cold with berries.



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