5 Easy No-Bake Desserts
When one wants to turn out a decadent dessert without switching on the oven, it’s time to turn to those no-bake dessert options. These easy desserts have a minimum of preparation and cooking time.
- Lemon Cheesecake
- 250 gms Marie biscuits
- 125 gms butter, melted
- 250 gms cream cheese softened
- 2 tsp grated lemon rind
- 1/3 cup lemon juice
- 1 tsp gelatin
- ¼ cup hot water
- Lightly grease a 20 cm springform pan.
- Blend or crush biscuits and stir in butter.
- Press mixture evenly over the base and refrigerate the crumb crust for 30 minutes until firm.
- Beat the cream cheese in a small bowl with an electric hand whisk until smooth, beat in the condensed milk, rind and juice and beat until smooth.
- Soften gelatin in 1/4 cup hot water.
- Stir the gelatin solution into the lemon mixture.
- Pour the mixture in the crumb crust and refrigerate for several hours until set.
- Decorate with strawberries and thin slices of sugared lemon.
- Peach Mousse
- 1 large tin peaches
- 1 tin condensed milk
- 3 tsp gelatin dissolved in half cup warm water
- 250 ml whipping cream
- Blend peaches in a blender.
- Add the condensed milk and blend further.
- Dissolve the gelatin in warm water and when it reaches room temperature, mix it in the peach mixture.
- Whip the cream and fold it into the peach mixture.
- Leave to set in the fridge.
3.Key Lime Pie
- 100 gms butter
- 200 gms Marie biscuits
- 1 tin condensed milk
- 200 gms fresh cream
- 7-8 tbsp freshly squeezed lime juice
- Melt the butter in the microwave.
- Crush biscuits and add to the butter and layer the bottom of the dish, patting the base down firmly.
- Put into the fridge to harden.
- Beat the condensed milk and cream together until well mixed and then add the lime juice one spoon at a time.
- The mixture will become fairly thick; pour it onto the biscuit base and leave in the fridge to set.
- You have the option to decorate with piped cream or with thin slices of caramelized lemon.
- Chocolate Blancmange
- 4 tbsp corn flour
- 2 &1/2 cups milk
- 3 tbsp sugar
- 115 gms plain chocolate chopped
- Few drops of vanilla extract
- Plain chocolate curls to decorate
- Rinse a three-cup fluted mold with cold water and leave it upside down to drain
- Blend the corn flour with a little milk in a medium-size bowl.
- Pour the milk into a pan, bring to a boil and pour onto the blended paste, stirring constantly until smooth.
- Remove from the heat. Then add the sugar, chopped chocolate and the vanilla extract and stir until the sauce is smooth and the sugar and chocolate have dissolved completely.
- Carefully pour the mixture into the mold and cover the top with a damp baking parchment and leave in a cool place to set.
- When it is time to serve, place a large serving plate upside down on top of the mold. Holding the plate and mold firmly, turn them over. Give the mold a gentle shake to loosen the blancmange onto the plate and lift the mold off.
- Sprinkle the curls on top.
- Exotic Tapioca Pearl(Sago) Pudding
- 2/3 cup tapioca pearl/sago
- 2 cups water
- ¾ cup sugar
- 1 cup coconut milk
- 250 gms cut fruit (mangoes, lychees or pineapple)
- Put the tapioca pearl/sago in a bowl and pour enough warm water to cover it completely.
- Leave to soak for an hour until it swells. Drain well.
- Pour the measured water in a large pan and bring it to a boil over a medium heat; add the sugar and stir until completely dissolved.
- Add the tapioca and coconut milk, reduce the heat to low and simmer gently for ten minutes until the tapioca becomes tender and transparent.
- Spoon into one large or four individual bowls and serve warm with tropical fruit.