Desserts in a Glass, part I
I’ve got two recipes for ya’ll today that take very little time to prepare. They both have one thing in common- they are desserts that you can prepare in glasses. Eating desserts out of a pretty glass provides a sense of elegance and with that, they are often pretty easy to make.
To be honest, I made them both on a whim. I’ve seen recipes for Champagne jelly all around the internet, so when I still had a bottle of champagne from New Years, I decided it was time to give it a go. I wanted it to be slightly sweet so I added simple syrup. You can take this recipe a step further and flavor the simple syrup with thyme, lavender, or fruit to create a fun spin on the champagne jelly. To make it extra delicious, add a dollop of whipped cream on top, as seen in the picture above.
For the trifles, I usually have perfectly good cake scraps left over from making mousse cakes. Instead of throwing them away and being scolded by my mother for not saving her any (or being wasteful!), I decided to put them into trifles instead. I had cream and strawberries, so why not? I decided to add a little something extra to this recipe by using espresso balsamic. This stuff is life. It smells heavenly, and it tastes just like freshly brewed espresso, with that balsamic tang. Add it with the strawberries and you get this pleasant roundness of flavor that will make your taste buds sing. Heck, if you’re too lazy to do any of this, just cut up some strawberries, add some strawberries and coffee balsamic, and you’re good to go.
(Makes approximately 12 small glasses of jelly)
If the champagne is a bit strong, feel free to add more water, just make sure to add an extra gelatin sheet or two to make sure the jelly will set.
- 1 regular sized bottle of champagne
- ½ cup of water
- ½ cup of sugar
- ¾ cup of assorted berries/fruit
- 1 tbs of sugar
- 6 sheets of gelatin (If you can’t find gelatin sheets, you can buy powdered gelatin at the supermarket and follow the instructions).
1. Set aside 12 small glasses, or any cups/glasses of your choice.
2. Wash the berries and drain. Sprinkle 1 tbs of sugar and mix to combine. Tumble a spoonful of the sugared berries into each glass.
3. Pour the champagne into a large bowl. On the stove, heat the water and sugar over low medium heat until the sugar has dissolved.
4. While the simple syrup is heating up, bloom the gelatin sheets by soaking them in cold water. Once the gelatin becomes soft, squeeze out the water and add the gelatin to the simple syrup mixture.
5. When the gelatin has dissolved completely in the simple syrup, add the mixture to the champagne, and mix gently.
6. Ladle the bubbly champagne into each glass. Make sure to evenly distribute the mixture.
7. Carefully cover each glass with plastic wrap and place in the fridge for 6 hours-overnight- until the jelly has set.
8. Add a dollop of whip cream on top of each glass and garnish with chocolate and mint to make the dessert even more special.
Espresso Berry Cake Trifles
Makes approximately 6 glasses, depending on the size.
- 1 cup of cake pieces, cut into uniform cubes.
- 1 cup of assorted berries (I used chopped strawberries, blueberries, raspberries and blackberries)
- 1 tsp of espresso balsamic vinegar (if you don’t have espresso balsamic, use regular balsamic with a teaspoon of espresso).
- ¾ cup of heavy whipping cream
- 3 tbs of sugar (I used vanilla sugar, to give the trifle an extra layer of flavor).
- Almonds or cacao nibs (optional)
1. Sprinkle 2 tbs of sugar and the balsamic vinegar over the berries and mix gently. (For a fresh kick, zest an orange over the berries). Set aside for about 10 minutes. The sugar and vinegar will combine with the strawberries to create the most delicious syrup, which will help the cakes in the trifle keep extra moist.
2. Add 1 tbs of sugar to the whipping cream and whip with a whisk or electric mixer until soft peaks form.
3. Take half of the cake pieces and divide evenly amongst the glasses. Take about a tablespoon of the berry mixture and layer gently over the cake. Make sure that some of the syrup from the berry mixture soaks up the cake!
4. On top of the berries, dollop a generous spoonful of whipped cream. Add cacao nibs or almonds for texture and crunch. Repeat the layers if you still have room in the glass, or make more trifles! ;)
5. Garnish with more whipped cream, berries, chocolate, almonds, and mint – whatever you like! Enjoy!
Last but not least- Have a great weekend!