Fun and tasty desserts for summer

Blake Bacho, The Monroe News
·4 min read
Stock Photo
Stock Photo

Fun and tasty desserts are just what the foodie doctor ordered for the summer days and nights ahead.

A refreshing snack or dessert served warm or cold is the completion after a long day in the sun, or a long work week. These selections can be both welcoming and satisfying as well.

Corser
Corser

The best part is that creating these master pieces will go well with a quick dinner, lunch, or just as a snack during these busy times. When creating summer recipes, I look at the ease in ingredients and the time involved in preparation. Enjoy the selections I have to offer that will thrill your family and friends alike. As always, use your imagination and have fun with your dessert creations!

Terri Guillemets said this:

"Desserts are the fairy tales of the kitchen — a happily-ever-after to supper."

As always, I could not agree more.

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at jcorser@monroeccc.edu.

Key West Lime Mousse

Serves 4

Ingredients:

(Making the mousse)

  • 1 1/2 Cups Heavy Cream

  • 1/4 cup Powdered Sugar

  • 1 cup Sweetened Condensed Milk

  • 1/3 Cup Freshly squeezed key lime juice

  • 1 tsp. Vanilla Extract

  • Key lime wedges, for garnish

(Making the crumble)

  • 4 to 5 Graham Crackers

  • 3/4 cups of Rolled Oats

  • 1/3 cup Light Brown Sugar

  • 3 tbsp.  Flour All Purpose

  • 6 tbsp. Cold Butter-Cubed

Directions:

  • Preheat oven to 350°.

  • Using a food processor, pulse graham crackers into fine crumbs.

  • Then in a medium bowl, combine crushed graham crackers, oats, brown sugar, and flour.

  • Add butter and use your hands to cut into mixture until pea-sized and mixture starts to hold together.

  • Spread mixture onto a parchment lined cookie sheet.

  • Bake until golden and crisp, about 15 to 20 minutes, stir halfway through.

  • Cool on Counter

Preparing the Mousse:

  • In a large bowl, using a hand mixer whisk cream and powdered sugar into stiff peaks. Remove about 1 cup of whipped cream to reserve for top of cups.

  • In a medium bowl, combine condensed milk, lime juice, vanilla.

  • Add to bowl of whipped cream.

  • Gently fold in until just combined.

To Assemble:

  • Add about ¼ cup of crumble to the bottom of 4 glasses. Top with two large spoonsful of mousse, then repeat with another layer of crumble and mousse.

  • Top with whipped cream homemade or store bought.

  • Top with remaining crumbles

  • Add a lime wedge for garish if desired.

  • Keep refrigerated until ready to serve.

Note:  you can increase this to a 2 X or 3X portion depending on guest size.  I also like to serve these in disposable champagne flutes.

A Simple Twist On S’mores

Serves 4

Ingredients:

  • 4 Whole Squares Graham Crackers

  • 4 Marshmallows (Or 8 if you like two on each)

  • 4 Pieces Hersey’s chocolate (Note:  I like more so I sometimes use ½ bar on each s’more, buy multiple bars)

Directions:

  • Break all graham crackers in half to create 8 squares.

  • Place one square of chocolate on 4 graham squares.

  • Place marshmallows on skewer or marshmallow roasting stick.

  • Roast over open flame or grill until toasted

  • Place marshmallow onto graham cracker with chocolate then top with second graham cracker square.

Note:  If you’re not using a grill you can purchase a small culinary cooking torch for small projects.  They are great for melting, crisping or hardening of a topping or even a main dish. The costs range in price but worth having.

Blue Berry or Strawberry Ice Cream

Serves 6 to 7

Ingredients:

  • 2 cups Heavy Cream

  • 1 14-oz. Can Sweetened Condensed Milk

  • 2 cups Blueberry’s or strawberries (cut into pieces) plus reserve some for top of desert.

  • 1 cups Chopped Pound cake plus some for topping

Directions:

  • In a stand or hand mixer, with the whisk attachment beat heavy cream until stiff peaks form.

  • Fold in sweetened condensed milk, strawberries or blueberries, and pound cake.

  • Transfer mixture to a 9"-x-5" loaf pan and smooth top with a spatula. Top with additional strawberries and pound cake and freeze until firm for 5 to 6 hours.

  • When ready to serve, remove from freezer to let soften, 10 minutes.

Note:  Chose different fruits for ice cream cake.  This is considered a no-churn cake.

Banana Split On a Stick

Ingredients:

  • 2 to 3 Bananas, cut into 1" pieces

  • 24 to 30- 1" Pieces Pineapple

  • 12 Larges strawberries, rinsed

  • 2 Cups Chocolate Chips

  • 1/2 cups Peanuts chopped

  • 1 – Pack of Skewers (I like the medium to large ones)

Directions:

  • Thread two pieces of banana, pineapple, and strawberry onto the skewer. Repeat to assemble the remainder of skewers.

  • Place them on a parchment-lined baking sheet.

  • In a microwave-safe bowl, melt chocolate in the microwave in 30-second intervals.

  • Stir chocolate until completely smooth.

  • Drizzle chocolate over fruit kebabs and top with chopped peanuts.

  • Freeze for 1 hour until ready to serve.

This article originally appeared on The Monroe News: Fun and tasty desserts for summer