Desserts in a glass

Light, easy and refreshing are the words we can use to describe this type of desserts. It is exactly what we need during these hot summer months. We all crave something sweet, but nobody wants to use the oven when it’s over 30 degrees Celsius outside. Using glasses makes for perfectly portioned no-bake desserts. They look very elegant when served in a glass.

These desserts are perfect for parties as a complement to finger foods or as an end to a meal at home when you don’t want a full-blown food coma. There are a few simple things to keep in mind when preparing a dessert in a glass. Think about the type of glass you will use for the dessert. I recommend always going with smaller ones, perfect for pre-portioned treats that will satisfy your sweet tooth—without tempting you to overindulge. Layer, layer, layer: if you’re using several ingredients with different structure (cream and cookies, for example), always layer them. It is the key to making these look both beautiful and delicious, even though you will destroy those beautiful layers once you attack the glass with your spoon. Combining ingredients with different textures and contrasting colours always looks great in glasses. When assembling this type of desserts, I recommend you use a piping bag, it makes it easier to transfer the mixture into small glasses and it looks neat. Make sure you always refrigerate this type of dessert for at least two hours before serving. It needs to be properly chilled. Here are three ideas for delicious summer treats!

 

Eton mess with blueberries

Eton mess is a popular dessert that hails from England. It may look a bit messy, but it’s a delicious mess nevertheless. Seasonal fruit and gentle cream are contrasted with meringues that you simply crush with your fingers and put into glasses.

• 125 g fresh blueberries
• 100 g sugar
• 2 egg whites
• 250 ml whipping cream
• 1 tsp vanilla extract

1. First you need to prepare the meringues. Beat egg whites until stiff peaks form. Gradually add sugar and beat with electric mixer until you get firm and glossy texture. Transfer it into a piping bag with a decorative tip (or simply use a round one) and pipe it onto a baking sheet lined with parchment paper.
2. Preheat oven to 70° C. Bake meringues 1-2 hours, depending on your oven. They need to be completely firm and dry, but have to remain white.
3. Whip the cream until soft peaks form and add vanilla extract.
4. Assemble: put the cream into a glass, add some blueberries and sprinkle with crushed meringues. Repeat until you fill the glasses.

Red currant mousse

Mousse is always a great treat to make in glasses. This one is a bit different, since it’s not prepared with chocolate, but with fruit. I recommend making these in shot glasses.

• 250 g red currants
• 3 egg yolks
• 70 g sugar
• 1 tsp vanilla extract
• 200 ml whipping cream

1. Wash currants, place into a pot, add a little bit of water and let cook until boiling. Mash the fruit with a fork or spoon while cooking. When it comes to a boil, cook for a few more minutes. Strain through a fine sieve to get rid of the pulp and seeds.
2. Whisk egg yolks with sugar and vanilla. Add red currant sauce and cook on low heat for 10 minutes, until it thickens. Remove from heat and let cool.
3. Whip the cream and combine with the red currant mixture. Place into shot glasses and refrigerate for at least 2 hours before serving.

Chocolate mousse

This is a classic chocolate mousse. The most important thing with this dessert is its texture. The rules of the mousse are that it must be foamy and airy, not dense and thick. It has to have an intense chocolate flavour, that you can accentuate by adding a bit of salt, or coffee. Since the essence of this mousse is chocolate, make sure you use a good quality one, preferably with at least 70 % of cocoa.

• 120 g dark chocolate
• 2 eggs
• pinch of salt
• 30 g unsalted butter
• 4 tbsp sugar
• 120 ml whipping cream

1. Melt chocolate with butter over double boiler. Let cool slightly.
2. Separate egg yolks from egg whites. Whisk egg whites until stiff peaks form. In the end, add 2 tablespoons of sugar. Whisk egg yolks with the remaining 2 tablespoons of sugar and cook over double boiler until the mixture thickens and gets pale. Add melted chocolate into egg yolks.
3. Whip the cream until soft peaks form. Add egg white mixture into the chocolate mixture. In the end, add whipped cream.
4. Place the mixture into serving glasses and refrigerate for at least 2 hours before serving.