You can use fruits to prepare delicious, fresh and healthy recipes. They are desserts full of color, flavor and vitamins that complete any menu.
The fruits of the season are the ideal ingredients to make delicious and healthy desserts. When working in the kitchen with fruits you can take into account the following ideas:
- Keep the cut fruit. It is possible that a piece of fruit is not eaten or used in its entirety, especially the large ones (watermelon, melon …). To cut them, I recommend using a knife made of ceramic material to prevent oxidation (metal knives favor it).
- In taper or glass jar. As for soft or stone fruits, the ideal is to store them in a glass container or jar with a glass or silicone lid. For more rigid fruits (pineapples) silicone elastic lids can be used, which are placed directly on the cut. They come in various sizes and are washable and reusable.
- How to store avocados Simply spread a couple of drops of extra virgin olive oil on the already cut area to create a protective film. Then we put it in the fridge, without covering or wrapping it, and it will keep a few days in perfect condition.
- Prepare flavor coulis. If we have a surplus of fruit at home, we can crush it and simmer it with a little sweetener, such as fructose or agave syrup, to prepare a coulis. It is then kept in sterilized glass jars in a water bath. Personally, I love to always have mango or berries coulis on hand, because they combine with almost any homemade dessert, vegetable yogurt or ice cream.
AVOCADO AND LIME CHEESECAKE WITH FRUIT COULIS
Ingredients for 8 servings:
- 250 g “digestive” biscuits
- 100 g margarine without hydrogenated fats
- 400 g vegan cream cheese
- 150 ml vegetable cream
- 2 ripe avocados
- 2 limes
- 200 g natural fructose
Elaboration:
- Melting the margarine is the first step and then mixing it with the crushed cookies and 50 g of fructose.
- Place the mixture in a 20 cm pan and bake at 170 °C for 15 minutes or until lightly toasted.
- To prepare the filling, with a whisk or balloon mix the vegan cream cheese, cream, avocados, juice and zest of the limes and 150 g of fructose. Beat until the ingredients emulsify and the mixture acquires a uniform smooth texture.
- Pour the filling into the mold and put it in the freezer for an hour and a half. Next, unmold the cake and leave it in the fridge until it is time to serve.
- This dessert is versatile, because you can add on top a coulis of mango, berries or any tropical variety. Thus, you will have the cookie underneath, the cheesecake in the middle and the coulis on top.
- As a decorative detail you can draw a chocolate net on the side. Melt chocolate for dessert and draw the net on a strip of baking paper. Place the strip on the side after unmolding and put the cake back in the freezer. After half an hour you can remove the paper.
CHOCOLATE CREAM TARTS WITH WHOLE RASPBERRIES
Ingredients for 8 tarts:
- 250 g cracker cookies, salty
- 3 tablespoons pure cocoa powder
- 100 g non-hydrogenated margarine
- 180 g whole cane sugar
- 400 g natural raspberries
- 200 g dark chocolate coating
- 250 ml vegetable cream
Elaboration:
- First, prepare the base and crush the crackers along with cocoa powder, 80 g of brown sugar and margarine that has previously melted.
- The dough obtained is distributed in individual tart desmondable molds to bake it for 15 minutes at 170 ° C.
- Once baked, let it cool. It is then reserved in the freezer so that the margarine returns to the solid state, which will bring a crunchier touch to the recipe.
- For the coulis, cook 200 g of raspberries over low heat along with 100 g of brown sugar and beat it lightly until you get a fine coulis that is poured over the base of the tarts. Then freeze them again.
- For the topping, heat the vegetable cream in a saucepan and, just at the point before boiling, turn off the heat and add the topping chocolate. Integrate it with enveloping movements until you achieve a uniform ganache (chocolate cream).
- Fill the tarts with the ganache and gently place the natural raspberries on top. Store them in the freezer.
- Take them out of the freezer half an hour before serving. You can have tarts to surprise at any time!
PAPAYA AND MANGO DESSERT WITH ANTIOXIDANT MATCHA TEA ICE CREAM
Ingredients for 4 people:
- 1 natural mango
- 1/2 natural papaya
For ice cream
- 500 ml soy drink
- 250 ml soy cream
- 3 teaspoons matcha tea powder
- 150 g natural fructose
For the crocanti
- 100 g raw almond without skin
- 100 g raw pistachio
- 150 g natural fructose
- A splash of water
Elaboration:
- For ice cream, with the help of a blender, mix the soy drink, cream, fructose and matcha tea until you get a homogeneous texture. Next, pour the mixture into a lid and leave it in the freezer for two hours.
- After this time, and using hand rods, stir the mixture and leave it back in the freezer. This process must be repeated every 30 minutes, as many times as necessary, until a firm and uniform texture is achieved.
- For the crocanti, prepare a dense syrup or caramel with fructose and water and add the pistachios and almonds that you will have previously chopped. Spread the preparation in a silicone mold and let it cool. Then, when the candy with the nuts has hardened, crush it on a wooden board with the help of a mortar mallet. Reserve this crocanti.
- With the ice cream ready, it’s time to plate. Peel and cut the mango and papaya into cubes of 1 cm on each side. Place them at the bottom of each individual bowl. Put a couple of ice cream scoops on top.
- The final touch, as a decoration, can be given with the crocanti of nuts and some edible flowers.
CUPS OF FRESH AND CREAMY COCONUT KIWI WITH GRANOLA BASE
Ingredients for 4 servings:
- 3 ripe kiwis
- 400 ml of coconut milk (with high fat approx. 20%)
- 300 ml agave syrup
- 250 g oat flakes
- 80 g almonds
- 80 g hazelnuts
- 90 g pitted dates
- 2 teaspoons cinnamon powder
- 2 teaspoons coconut oil
- 2 tablespoons water
Elaboration:
- A day before, leave the coconut milk to rest in a wide-mouthed container in the fridge.
- For the granola, add 200 ml of agave syrup, coconut oil and water in a saucepan and bring to a boil. Then, add the oats and cinnamon, in addition to the nuts previously chopped very small. Stir it constantly and slowly over medium heat to prevent it from sticking to the bottom.
- Spread the result on a vegetable paper and bake for 30 minutes at 160 °C, until most of the liquid content has evaporated. From time to time remove it to prevent it from sticking into pieces that are too large. Above all, we are interested in obtaining a fine granola.
- When the color becomes slightly tan, remove it from the oven and let it cool to room temperature.
- Separate the fat that floats over the waste water from the coconut milk that you have left resting in the fridge. Mix it with 100 ml of agave syrup using rods. Leave the mixture in the freezer until plating.
- To serve it, use cups where you will intersperse layers of granola, coconut cream and natural kiwi. You can put dehydrated coconut sheets on top to decorate.
RIPE APRICOT TARTE TATIN WITH VANILLA ICE CREAM
Ingredients for 10 servings:
- 12-14 ripe apricots
- 150 g non-hydrogenated margarine
- 200 g whole cane sugar
- 20 ml water
For the breeze dough:
- 150 g flour
- 75 g margarine
- 50 ml water
- A pinch of salt
Elaboration:
- For the breeze dough, mix the flour with the margarine and salt kneading with your hands until you get small sandy balls. Then add the water and knead again to create a ball, which we will wrap with plastic wrap and let it rest in the fridge for two hours.
- For the filling, in a non-detachable mold of 25 cm in diameter add 150 g of sugar and margarine in slices. Bone the apricots and place them neatly, leaving no gaps. Add the rest of the sugar and a little water on top.
- Bake for 20 minutes at 180 °C or until apricots begin to caramelize.
- Spread the breeze dough with a rolling pin while the apricots are in the oven. At the end of 20 minutes, remove the apricots and put the dough on top. Bake again 15 minutes at 180 °C.
- Once it is crispy, take it out of the oven and, without waiting for it to cool, carefully turn it over to put it on a plate.
- If an apricot has moved when turning the cake, you can help yourself with a pastry tongue to reposition it.
- As a final touch, I recommend accompanying the portions of tarte tatin with a scoop of natural vanilla ice cream or vegetable whipped cream.
