No-Bake Desserts for Lazy Days

[elleng]

Candy bars, Popsicles, Rice Krispie Treats, Strawberry Fool, +++

https://cooking.nytimes.com/68861692-nyt-cooking/1284196-no-bake-desserts-for-lazy-days?

Oops Trifle Parfaits

1 cup crème fraîche
½ cup heavy cream
4 cups crumbled cake or cookies
⅓ cup dark rum or bourbon
Fresh berries, optional
Jam, optional
Chocolate shavings, for garnish
Flaky sea salt, for garnish

Whip together crème fraîche and heavy cream until light and fluffy.

Divide half the cake or cookie crumbs among 6 wine or parfait glasses, and sprinkle with half the liquor. Top with a dollop of cream, and a few berries and small dollops of jam if using. Add more crumbs, liquor, cream, berries and jam, then end with a final layer of cream. Top with chocolate shavings and a pinch of sea salt if desired.


Chocolate Ganache

Ganache is the French term for the luscious combination of chocolate and cream, and it makes a strategic addition to any dessert playbook. When it’s hot and pourable, it’s a classic companion to ice cream. Warm, you can pour or pipe it over a cake, cupcakes or cookies; it will set to a soft, rich glaze. Let it cool to room temperature and whip it in a mixer to make a fluffy frosting. Or chill it, then roll into balls and dust with cocoa powder to make truffles. This sauce has a slightly more adult flavor than the ice-cream-parlor standard; coffee will do that to a dessert. Leave it out if you prefer. Also note that bittersweet chocolate will deliver a stronger, sharper chocolate taste than semi-sweet.

Refrigerate leftovers in a jar; it will keep indefinitely. To rewarm, place the jar in a saucepan half-filled with simmering water, or uncover and heat in microwave at low heat.

14 ounces semisweet or bittersweet chocolate, broken into pieces
3 tablespoons espresso, strong coffee or water
1 teaspoon vanilla extract
¼ cup sugar (confectioners’, granulated or light brown)
¾ cup heavy cream, preferably not ultrapasteurized
1 pinch coarse salt, more to taste

In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring. (Alternatively, combine in a bowl and microwave at low heat for 2 minutes. Stir. Continue cooking in 30-second blasts, stirring in-between.)

Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together. It may appear curdled, but keep stirring or whisk vigorously; it will smooth out. If too thick to pour, whisk in hot water a tablespoon at a time. Taste for salt and adjust the seasoning.

[hermetic]

1. I made this today.

YUM!
Coconut Milk Chocolate Mousse
1 can coconut milk
2-3 tablespoons cocoa powder
1 tablespoon raw honey or pinch of stevia, to taste
1/4 teaspoon vanilla extract

Put coconut milk in the refrigerator for a few hours or overnight so that the cream hardens, separates and rises to the top. Open the can and scoop out this hardened cream, placing it in a mixing bowl. You won't need the remaining liquid at the bottom of the can for now, so save it for use in other recipes.

Using a hand held mixer on low speed, slowly start to whip the coconut cream. Add cocoa, honey and vanilla extract and gradually work to a higher speed until ingredients are well combined and you have incorporated enough air for desired texture. Top with your favorite chopped nuts or fresh berries and serve immediately. It will also keep well in the refrigerator for several days.

[elleng]

2. Nice!

[Raster]

3. I need to be trying this tonight!

Thanky kindly!

[dem in texas]

4. Lemon Melting Moments Pie

Lemon Melting Moments Pie - so Easy!

2 cups whipping cream
1/2 cup powdered sugar -sifted
2/3 cup lemon juice (6 to 8 lemons)
1 teaspoon lemon zest
1 14 oz can Eagle Brand condensed milk
2 9” crumb pie shells or 1 large 10” crumb shells

Chill large bowl and beaters for the whipped cream for at least 2 hours.

In medium bowl, combine the lemon juice and condensed milk. Stir or whisk until thoroughly mixed. Add the lemon zest, stirring to mix. Set aside and prepare the whipped cream.

Pour the whipping cream into the chilled bowl. Beat on high speed until soft peaks form. Add the powdered sugar and beat until stiff peaks form.

Fold the lemon mixture into the whipped cream, folding until all the lemon mixture is incorporated into the whipped cream.

Spoon mixture into the 2 pie shells. Cover pies and place in refrigerator at last two hours to chill. The mixture will firm up as it chills.

A regular baked pastry pie shell works well, too..
You can decrease the powdered sugar to 1/3 cup if you want the lemon taste to be more tart. Don't cut the powdered sugar any lower, it adds stability to the whipped cream.