Every season has its share of gourmet recipes. In the spring we will not eat the same things as in the autumn. And if in winter we only dream of steaming and comforting meals, when the good weather returns, we fall for a light spring dessert that will make you drool! Crumble, homemade ice cream, fruit crème caramel… our seasonal ideas will make you blush with pleasure. The proof with 5!
What light spring dessert to start the summer off on the right foot?
The month of April marks the return of beautiful sunny days, but also of lighter and more balanced desserts. The desire for sorbet, mousse and fruit tarts is particularly noticeable. In this style, we open our spring recipe book by presenting you with 5 fresh, colorful and tasty desserts. Rest assured ! They won’t stop you from holding the line. A little pampering never hurts.
Rhubarb (and strawberries) crumble
- 400 g rhubarb
- 100 g cold salted butter, cut into cubes
- 150 g flour
- 1 tsp vanilla extract
- 120 g icing sugar
- 40 g of oats
Start by preheating the oven to 180°C. Wash and cut the ends of the rhubarb into 4cm lengths, then spread them evenly in a pie dish or baking tin and sprinkle with sugar. Mix butter and flour together until you get the consistency of breadcrumbs. Add vanilla, remaining sugar and oats to make a lumpy, crumbly mixture. Pour the grated cheese over the rhubarb. To evaporate the juice, place the dish on a baking tray and bake for 45 minutes. If it starts to brown too quickly, cover the cake with foil. Serve your crumble with homemade ice cream or custard.
To make your light spring dessert even more fresh and vitaminized, don’t hesitate to add strawberries. In a pie, chocolate mousse, cheesecake, sorbet or compote, the rhubarb-strawberry duo is perfect for spring and summer.
Easy and quick strawberry tiramisu
It’s finally spring, and who says spring also says light spring fruit dessert, which puts you in a good mood. Among these, strawberries are in the spotlight. Gourmet, colorful and full of vitamins slip easily into our favorite tiramisu. Plus, they pair beautifully with other seasonal fruits like peaches, apricots, mangoes, raspberries and rhubarb.
Ingredients for 6 servings:
- 3 egg yolks + 2 egg whites
- 50 g icing sugar
- 2 tbsp. sugar
- 1 pinch of salt
- 500 g mascarpone
- 1 pack of ladyfingers
- 150 ml strong, cold coffee
- 1 pounded strawberry
- mint leaves (optional)
- grated dark chocolate (optional)
Separate the yolks from the whites, then beat the yolks and sugar with an electric mixer for 3 minutes. Take a bowl and soften the mascarpone in it, stir it with a wooden spoon. Gradually add the sugar-egg yolk mixture, then mix until smooth. In a separate bowl, beat the egg whites. They should form soft peaks. Add the egg whites to the mascarpone mixture, mix and set aside.
To prepare strawberry coulis, mix the fruit with a little vanilla sugar in a blender. Line the bottom of a glass dish with cookies, previously soaked in cold coffee. Cover with coulis and mascarpone cream. Add another layer of biscuits and finish with a final layer of cream. Garnish with grated dark chocolate, fresh strawberries or a few mint leaves. Leave the cake to rest in the fridge for at least 6 hours before enjoying it. For more creativity, serve your tiramisu in verrines.
Spring roll dessert with exotic fruits
Ingredients for 4 people:
- 8 rice plates for spring rolls
- 120 g strawberries
- 2 bananas
- 1 avocado
- 2 kiwi fruits
- 1 lime
- 1 C. icing sugar
- 32 fresh mint leaves
Start by preparing the fruit. Rinse and cut the strawberries into strips. Peel the bananas and cut them into thin slices. Cut the avocado in half, remove the pit and skin, then dice the flesh. Peel the kiwis and cut them into small cubes. Grate the lemon peel and squeeze it. Mix cubed banana, avocado and kiwi with lemon zest, juice and icing sugar.
Cover your work surface with a clean, damp cloth. Run a sheet under cold running water until it is completely wet, then carefully place it on the tea towel. Start from the bottom of the sheet by placing a row of mint leaves, a row of strawberry slices, a row of banana slices and a new row of mint leaves. Spread a teaspoon of lemon fruit mixture on the strawberries. Fold the sides of the leaf over the fruit and then the bottom of the leaf as you roll to form a small roll. Repeat the steps for the other sheets. Arrange the rolls in a dish and keep them cool. So!
Homemade mozzarella and honey ice cream
- 300 g of mozzarella
- 400 ml full liquid cream
- 2 tbsp. tablespoon of orange blossom extract
- 40 g of honey
- crushed almonds
Heat the fresh cream in a pan, then add the shredded mozzarella to melt it. Pour the mixture into your blender and blend with honey and orange blossom until you get a smooth consistency. Pour into a bowl, cover and refrigerate for 2 hours. Transfer the preparation to the bowl of your ice cream maker and start the “frozen yogurt” or “Italian ice cream” program for 50 minutes. Serve your spring dessert garnished with honey and crushed almonds. If you don’t have an ice cream maker, pour the mixture into a container and place it in the freezer.
Strawberry cream caramel
Ingredients for 6 people:
- 250 g fresh strawberries
- 600 ml milk (cow or vegetable)
- 400 ml liquid cream
- 1 vanilla pod
- 200 g of sugar
- organic lemon peel
- 8 eggs
- 150 g sugar (for the caramel)
Preheat the oven to 180°C. Then heat up the milk, cream, vanilla and some grated lemon peel. Boil the sugar with 6 tbsp. tablespoons of water until you get a caramel. Divide it into 6 large ramekins and add the strawberries. Beat eggs and sugar without bleaching them. Pour in the milk-cream mixture, mix and transfer to ramekins. Spread a little vanilla in each. Bake the ramekins for about 30 minutes. If the strawberries rise to the surface, don’t panic! It’s normal !