no-bake dessert Archives - Use Your Noodles

Persimmon Panna Cotta

November 24, 2021

Feeling all cozy with a persimmon panna cotta – spiced panna cotta with a delicious a surprising persimmon jelly.

Time for a cozy and comforting dessert.

I find panna cotta to be such an easy dessert for whenever you have guests coming over and you don’t have much time to do some proper baking. Plus I don’t know anyone who doesn’t like panna cotta.

This one today is inspired by the cool autumn weather we are having these days. I added a bit of cinnamon and vanilla into panna cotta. And then topped the panna cotta with homemade persimmon jelly, which basically requires only two ingredients.

Did you know that persimmons contain very high amounts of pectin? This means that they can be used as a hardening agent for homemade jams and you can use this knowledge to create a persimmon jam. And you don’t need any gelatine or agar. The persimmon pulp will harden on its own. I have used this in one of my very old recipes for persimmon coffee pudding.

So I just added a bit of sugar to make the process of solidifying even more pronounced. And that’s it, a very simple homemade persimmon jelly.

One word of caution though. Make sure that the persimmons you are using are ripe otherwise the tannins in the fruit will make your mouth dry. And that’s not a pleasant thing to feel.

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Persimmon Panna Cotta

Course Dessert

Cuisine Italian

Prep Time 15 minutes

Cook Time 5 minutes

Resting time 3 hours

Servings 6 servings

Author Anja Burgar

Ingredients

Panna Cotta

2½ cups heavy cream (600 ml)
2 TBSP caster suagr (30 g)
¼ tsp ground cinnamon
½ tsp vanilla seeds or vanilla extract
3 gelatine leaves (5 g)

Persimmon Jelly

2 hachiya persimmons
2 TBSP caster sugar (30 g)

Instructions

Panna Cotta

Place gelatine leaves into a bowl with cold water to soften.
Place heavy cream, caster sugar, ground cinnamon and vanilla beans (or vanilla extract) into a saucepan and bring to a simmer. The mixture should not boil.
Remove from heat immediately and stir in the softened gelatine leaves and whisk to combine.
Pour the mixture into serving cups and keep refrigerated until it sets. This should take an hour or two.

Persimmon Jelly

Scoop out the flesh of the persimmon and discard the skin. Remove seeds, if any.
Place it in a food processor and add caster sugar.
Mix until smooth.
Pour over the chilled panna cotta.
Place into the fridge for an hour, which will let the pectin do its magic and create a jelly.

No-bake Blackberry-Plum Pie (Two Ways)

September 1, 2019

Two variations of one delicious Blackberry-Plum Pie that doesn’t require any baking and had the most delicious no-bake oreo cookie crust.

Happy Sunday everyone! It’s very unusual for me to post on Sundays but today’s a special occasion. I’m sharing a recipe that was made in collaboration with my two fellow bloggers Kristina and Mateja from Story On A Plate blog. The recipe is by the talented Mateja, Kristina took care of this amazing styling and I was happily hiding behind the camera.

We shot the whole thing at Kristina’s house. She’s got a beautiful garden and the most amazing little studio in the basement. Check the photo below. Isn’t it cute 🙂 And the light is absolutely stunning. I’m secretly jealous of that place.

We started our day with coffee (tea for me) and delicious breakfast that Kristina prepared one her tiny balcony. And then we spent hours in the studio. It’s so much fun working with other creative people, especially since I don’t do it often. Kristina and Mateja are the nicest, so creative and talented. We’re planning on making more collaborations in the future and I’m super excited about that!

We’re enjoying our last days of Summer…

The heat is supposed to end tomorrow and then we’ll be ready for Autumn. I can’t wait for long Autumn forest walks and all the colors of that season. I probably said it too many times, but early Autumn is the favorite time of year. Still, I’m enjoying the last day of Summery heat and I can’t think of a better way to celebrate that than with this delicious blackberry-plum pie.

Two ways to make this blackberry-plum pie

The procedure of making it is basically the same. The only difference is how you make the purée. The two ways are:

Making purée with fresh fruits
Cooking the fruits and then making the purée

So what’s the difference?

Cooked purée has a deeper flavor while the non-cooked one is more light and fresh. There’s also a difference in color. Cooked purée gives a more reddish color while the non-cooked gives a more purple color.

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No-bake Blackberry-Plum Pie (Two Ways)

Course Dessert

Keyword blackberry pie, no-bake pie, plum pie

Prep Time 20 minutes

Resting Time 4 hours

Total Time 4 hours 20 minutes

Servings 8 slices

Author Mateja Delakorda

Ingredients

Oreo crust

250 g oreo cookies
70 g unsalted butter

Fruit Purée

200 g blackberries
200 g plums
80 g icing sugar
juice of ½ lemon (only use if you're making the cooked version of the purée)

Other ingredients

100 g cream cheese
100 g heavy cream
10-15 ml rose water
10 g gelatine

Instructions

Oreo Crust

Melt the butter.
Use a food processor to very finely grind the oreo cookies. Add butter and pulse a few times. Transfer the crust to a pie tin with removable bottom. Press the crust evenly to cover the bottom and the sides. A glass with a straight bottom is very helpful for forming even and straight bottom of the crust. Chill before filling.

Pie Filling (First Option)

Cook blackberries, sliced plums, lemon juice, and icing sugar until soft. Purée them in a bender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve.
Prepare the gelatine as per instructions.
Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine.
Pour onto the chilled crust and leave in the fridge to set overnight.

Pie Filling (Second Option)

Purée blackberries, plums, and icing sugar in a blender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve.
Prepare the gelatine as per instructions.
Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine.
Pour onto the chilled crust and leave in the fridge to set overnight.

Decorating

When the pie is chilled top with some more blackberries and plums.

Notes

Why do we add gelatine while mixing? It is to avoid chunks of gelatine in the mixture. If we added galetine in cold puree without mixing we would get chunks that would look and taste unappetizing.
For a more purple color use a higher blackberry to plum ratio and the non-cooke version of the purée.
You can use amaretto instead of rose water. Amaretto and plums are a very classical combination

Roasted Peach Coconut Slushie

July 25, 2019

This roasted peach coconut slushie is so fresh and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.

Oh, I love this Summer so much! It’s not as hot as last year but warm enough for it to feel like Summer. We’re chilling in the garden most a lot and we’re so lucky to have a lot of kids in the neighborhood so they all play together and all us parents have time to chat and refresh with cocktails and ice cream.

Today I’ll be sharing a recipe that’s sort of like a mix of a mocktail and ice cream. At least I think so 🙂

It’s a delicious roasted peach coconut slushie. A frozen drink is what it is! And if you’ve been reading my blog for some time, you know I love roasting fruit because roasting adds such a nice flavor and it caramelizes the sugar, therefore, it gets even sweeter. With this one I wanted to add a bit of creaminess and coconut cream seemed like the perfect food to complement sweet peaches.

Roasted peaches are seriously one of the best things there is. If you’ve ever tried my Roasted Peach And Strawberry Fizz you know what I’m talking about. This is the most popular recipe from my blog and I say it’s definitely amazingly delicious because the fruit is roasted.

So the recipe…

It’s very simple. All it takes is for you to roast some peach wedges, peel them and freeze them. Add some coconut milk, cane sugar, bee pollen and lastly some ice cubes to make it really icy.

Then you simply blend these and you get the most refreshing creamy summer slushie.

If you love slushies and you wanna try another really great one, here’s my Watermelon Slushie Recipe.

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Roasted Peach Coconut Slushie

Course Dessert

Keyword ice cream, slushie

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 3 servings

Author Anja Burgar

Ingredients

3 peaches
1 cup coconut milk chilled
3 TBSP cane sugar
2 TBSP bee pollen optional
1/2 cup ice cubes

Instructions

Remove the pits from the peaches and cut them into eight wedges each.
Place on a baking tray lined with baking paper and bake in a preheated oven at 175°C (350°F) for 25 minutes.
Leave the peaches to cool for 10 minutes before peeling the skins off. Freeze the peaches without their skins overnight.
In a blender, mix frozen peaches, coconut milk, sugar, and ice cubes until you break the ice into very small grains.
Serve immediately.

White Chocolate Panna Cotta With Hibiscus Raspberry Sauce

February 7, 2019

A smooth creamy white chocolate panna cotta is always a crowdpleaser especially with some hibiscus raspberry sauce on top. One of the easiest desserts that everyone will love.

I’ve been thinking about Valentine’s day recipe that would be easy and quick to make, look pretty and be super yummy. The first thing that popped into my mind was white chocolate panna cotta! I wanted to make it a little extra so I experimented with adding white chocolate to it and it turned out even more delicious than I thought it would.

Lately I’ve been drinking so much hibiscus tea. I used to hate teas that were acidic, such as hibiscus, rose hip or any fruit teas. Since we’ve been sick a lot lately we drink a lot and I really mean A LOT of tea. So we were experimenting and trying out new ones. I went for hibiscus one day and I grew to love it! It was an inspiration for the sauce I made to pour over the soft white chocolate panna cotta. I added raspberry purée to make it more fruity. I love how it adds freshness and fruityness to the whole dessert.

A few tips for making any panna cotta:

The easiest way to serve it is in jars. That way you don’t have a mold to remove.
I do like the look of panna cotta shaped in all kinds of shapes. If you are using a mold there are a few tricks that will help take the panna cotta out. You can spray a thin layer of neutral tasting oil over the inside of the mold before pouring panna cotta in. Alternatively (if the mold is not to complex) you can run a knife along the edges of the mold to release it. The method I prefer to use is soaking the mold in hot water after panna cotta has already settled. The reason why I choose this option over the others is because I seem to get the nicest shape this way without any extra oil on the surface. But that’s just my preference 😀

Looking for more Valentine’s day dessert ideas. Here’s one I love – Dried Fig and Blood Orange Tart

5 from 1 vote

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White Chocolate Panna Cotta With Hibiscus Raspberry Sauce

Course Dessert

Cuisine Italian

Keyword panna cotta, pudding, white chocolate panna cotta

Prep Time 10 minutes

Cook Time 15 minutes

Resting time 3 hours

Total Time 25 minutes

Servings 4 servings

Ingredients

White Chocolate Panna Cotta

500 ml heavy cream
120 ml full-fat milk
100 g white chocolate
4 gelatine leaves
30 g caster sugar

Hibiscus raspberry sauce

1/2 cup boiling water
2 hibiscus teabags
1/4 cup caster sugar
1/2 cup raspberry purée

Instructions

White Chocolate Panna Cotta

Place heavy cream, milk and caster sugar in a pot and bring to a simmer just until the sugar melts. Don’t let it boil! Remove from the stove,
Meanwhile, soak gelatine leaves in cold water as instructed on the label.
Cut white chocolate into small chunks or grate and add to the pot. Mix well until chocolate has melted. Add gelatine and mix again until the gelatine has dissolved.
Pour into jars or molds and immediately place in the fridge to cool down. Leave to set for 2-4 hours before serving.
Meanwhile, prepare the sauce. Steep hibiscus tea in boiling water for ten minutes. Discard the tea bags and add caster sugar to the tea. Cook tea over medium heat until it reduces to half it’s volume.
Add raspberry purée and mix well. The sauce will thicken when it cools.
Pour sauce over panna cotta before serving.

No-Bake Blueberry Cheesecake

July 21, 2016

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake!

First let me brag a little. My broken leg is getting much better. I’ve been cycling, swimming, dancing… It feels very liberating to be able to move normally.

And to be able to hold stuff in my hands. What?

Yeah, when you’re using crutches it’s hard to even bring your meal to the table, go figure. Don’t get me wrong, I had my highly developed methods to do this, but I’m glad to be rid of them. 🙂 🙂

Now to the no-bake blueberry cheesecake…

Let’s admit it. Noone want’s to bake a cake in the crazy summer heat. But we still want cake, right?

A light fluffy refreshing cheesecake that melts in your mouth.

All you need is your favorite cookies. If you like chocolate chip, go for it! You could even use Graham crackers (don’t forget to add a little sugar or honey if you use those). I’m using butter cookies, yum!

I’m ashamed to admit, but the first time I’ve tried cream cheese frosting was three years ago in Norway, when I had their famous carrot cake. It was enough to become obsessed with it. This cream cheese filling is made similarly to that frosting.

Only it contains a secret ingredient. One that I shouldn’t really be eating, because my body doesn’t process it well. But once in a while it’s fine to sin. It’s not sin if it’s good, is it?

…

Yoghurt 🙂

I added it, because it gives the cheesecake a little freshness and sourness to the filling.

Oh yeah and did I mention the filling is freaking creamy and not overly sweet. The sweetnes actually depends more on the cookies and the fruit you use.

As for the fruit, you could use any kind that you like. We are blueberry freaks over here, so we can’t resist them and their little blue faces.

Or the cheesecake filling for that matter. Or the no-baking part.

Ah, all of it 😀

Go on, treat yourself!

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NO-BAKE BLUEBERRY CHEESECAKE

Course Dessert

Keyword no-bake pie

Total Time 15 minutes

Ingredients

CRUST

200 g cookies any kind you like
30 g butter or more, depends on the type of cookies (2 TBSP)

FILLING

50 g butter (3 1/2 TBSP )
100 g cream cheese
3 TBSP honey
50 g Greek-style yogurt regular yogurt is also fine
1/4 tsp vanilla seeds
zest of 1/4 lemon

TOPPING

100 g / 1 cup fresh blueberries

Instructions

Crust

Use a food processor to grind up the cookies or crush them in a zip bag with a rolling pin.
Melt the butter for the crust and mix it with cookie crumbs. The mixture should be sandy but feel a little grease when you pinch it. Add more melted butter if necessary.
Press the mixture onto the bottom of the 18-20 cm (7-8 inch) pie or cake pan and let it cool in the fridge. If you are using a cake pan, you can carefully remove the sides of the pan before cooling the crust.

Filling

With an electric whisk beat butter to create a light and fluffy texture.
Add cream cheese and honey and whisk until well combined.
Add yogurt, vanilla seeds, and lemon zest and whisk a little more.

Assembly

Fill the crust with the filling and top with fresh blueberries.
Store in the fridge. Serve at room temperature.

Notes

You can easily replace blueberries with any other fruit.

Want another no-bake dessert? Here it is:

Spring Strawberry Layer Cake in a Glass

Tag Archive for: no-bake dessert

Persimmon Panna Cotta

Ingredients

Panna Cotta

Persimmon Jelly

Instructions

Panna Cotta

Persimmon Jelly

We’re enjoying our last days of Summer…

Two ways to make this blackberry-plum pie

No-bake Blackberry-Plum Pie (Two Ways)

Ingredients

Oreo crust

Fruit Purée

Other ingredients

Instructions

Oreo Crust

Pie Filling (First Option)

Pie Filling (Second Option)

Decorating

Notes

Roasted Peach Coconut Slushie

Ingredients

Instructions

White Chocolate Panna Cotta With Hibiscus Raspberry Sauce

Ingredients

White Chocolate Panna Cotta

Hibiscus raspberry sauce

Instructions

White Chocolate Panna Cotta

Now to the no-bake blueberry cheesecake…

NO-BAKE BLUEBERRY CHEESECAKE

Ingredients

CRUST

FILLING

TOPPING

Instructions

Crust

Filling

Assembly

Notes

Hello!

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