Dessert Ideas For Spring

According to the calendar, spring is here!

As we naturally move out of our hibernation into the socialization mode of living, it’s a good idea to have a few delicious dessert ideas to serve to family and guests at the end of a meal.

Gluten-free folks will appreciate the pink peppercorn meringues filled with ice cream or yogurt and berries or just fruit. The Amazing Chocolate Pudding is made in the food processor, using only plant-based foods. Its rich smooth texture is from avocado and the rich flavor is from unsweetened cocoa powder—a totally amazing combination with fabulous results. If you feel obligated to add to the pudding, serve with fresh berries and a few salted hazelnuts or pistachios. This classic pound cake is always a good staple to have on hand for a special breakfast toasted with fruit, a tea time treat as is, or for dessert at dinner with ice cream and chocolate sauce.

Bon appétit!

Pink Peppercorn Meringue ‘Bowls’ With Lemon Mousse And Raspberries(Serves 8)For the meringues:1/2 vanilla bean split lengthwise, seeds scraped out

1/2 cup superfine sugar

2 1/2 teaspoons cornstarch

3 large egg whites

Pinch sea salt

1 tablespoon pink peppercorns, coarsely ground in a spice grinderFor the lemon “mousse”:2 cups heavy whipping cream

2 tablespoons powdered sugar

2 teaspoons pure vanilla extract

Zest of half a lemon

2 Pint boxes raspberries, washed

8 sprigs fresh spearmint for garnishTo prepare:One day before serving, whisk cream, sugar, vanilla, and lemon zest together until well mixed, transfer to a clean glass jar, cover, and refrigerate overnight or up to two days.

For the meringue, preheat the oven to 200 degrees F.

Line a large baking sheet with parchment paper or “sil pat” sheets and set aside.

In a ceramic mortar and pestle, crush vanilla seeds into the sugar to release their flavor.

Add cornstarch and mix well.

In a very clean dry bowl of an electric mixer fitted with a wire whisk, add egg whites and salt and beat until frothy.

Raise speed, beat until soft peaks begin to form.

Gradually add sugar mixture and continue beating until stiff peaks form, about five minutes.

Carefully fold peppercorns into the meringue.

Working with a large metal spoon, scoop out even-sized portions of the meringue onto the prepared baking sheet.

Leave about two inches around each mound of meringue for even baking.

With the back of the spoon, make an indent in the center of each mound, creating a “bowl” for the mousse.

Position the baking sheet in the center of the oven and bake until meringues are light colored, dry, and crisp, about two- and-one-half hours.

Transfer to a rack to cool completely.

Store in an airtight large container lined with parchment paper in a cool dry place.

Just before serving, finish the “mousse.”

Whip the flavored cream until stiff peaks form. Be mindful not to overbeat the cream.

Taste and adjust the flavorings.

Reserve several perfect raspberries for garnish, and fold the remaining berries into the cream.

Place a meringue on a dessert plate and spoon mousse into the center (“bowl”) of it. Garnish with raspberries and a sprig of mint.

Serve at once.Amazing Chocolate Pudding(8 to 12 servings)Pots de crème pots or demitasse cups

2 large firm, ripe avocados

1 vanilla bean, split lengthwise and seeds scraped into the hot water

3/4 cup good quality unsweetened cocoa powder

1/4 cup plus 2 tablespoons pure maple syrup (preferably grade B)

1/4 cup orange juice

Pinch sea salt

Pure vanilla extract (about 2 teaspoons)

Scant 3/4 cup hot water, plus enough vanilla to make a level 3/4 out cupfulTo prepare:Working in the food processor fitted with the stainless steel blade, scoop out the flesh from the avocado into the bowl.

Scrape seeds from vanilla bean into the hot, but not boiling water, and set aside.

Add cocoa powder, maple syrup, orange juice, and salt to the avocado and pulse until it is coarsely chopped.

With the motor running, gradually pour the hot water/vanilla through the feeding tube and puree until smooth and creamy. Taste and adjust the flavorings.

Transfer a generous one-quarter cup of the pudding into small ramekins or pots de crème pots. Refrigerate and when set, cover with plastic wrap and keep refrigerated up to four days.Classic Pound CakeAdapted from the Silver Palate cookbook 1981

Eight to ten servings

2 sticks unsalted butter, room temperature

2 cups granulated sugar

Hefty pinch sea salt

2 cups unbleached all purpose flour

1 tablespoon fresh lemon juice

Zest of one lemon

2 teaspoons pure vanilla extract

5 eggsTo prepare:Preheat the oven to 350 degrees F.

Grease and flour a ten-inch bundt cake pan and set aside.

Working in the bowl of an electric mixer, cream the butter until light-colored.

Gradually add sugar and salt and beat until light and fluffy.

Add lemon zest, juice, and vanilla and mix until blended.

Add flour and mix well.

Add eggs one at a time, mixing well after each addition until the batter is smooth.

Transfer to prepared bundt pan and bake until a cake tester inserted into the center comes out clean, about one hour and fifteen minutes. After 30 minutes, cover the cake with aluminum foil to prevent dryness.

Cool cake in the pan for 15 minutes, then remove it from the pan and completely cool on a rack.

Can be stored in airtight container or wrapped in plastic wrap and refrigerated.

This cake also freezes well.