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Unbaked Desserts

Watermelon Gelée

By Denise Pare-Watson

Watermelon is one of the summer’s greatest pleasures. For my family, enjoying watermelon while sitting outside around our picnic table or on the back porch was a real pleasure. We would grab thick wedges of melon with the rind on, which made it much easier to hold onto. We would devour the bright pink fruit until we could not eat another piece, watermelon juices dribbled down our chins, which made the smiles on our faces sticky and pink and most satisfied. When I was a child, my father grew ‘Sweet Beauty’ melons in his large garden. We would always have our eye on the biggest melon in the garden and we watched it grow daily from an egg-sized oval to a monster melon. When the melon was perfectly ripe, the neighbourhood children were invited over to share the summer delicacy. It was so heavy that Dad would carry it to our rustic old table using a wheelbarrow. What a feast we had! Whenever I see watermelons today, my mind races through all those wonderful childhood memories of friends and family.

Skip to Watermelon Gelee Recipe

Skip to Raspberry Tapioca Pearls Recipe

Watermelon Gelee | urbnspice.com

Watermelon Gelee is simply plated,  including a garnish of strawberry tinted tapioca pearls

Over my career, I have made watermelon granita; watermelon and lime sorbet, and many litres of melon infused water and other similar treats. Watermelon is quite tricky to use in desserts because of the high water content. The flavour and colour can easily be compromised if overheated. So, when I read about an intriguing dessert called Watermelon Gelée by Chef Eddy Van Damme, I wanted to experiment with it! Watermelon Gelée is a gelatine set dessert using the juice of a watermelon. The vivid pink hue is further enhanced by the addition of raspberry liqueur. A very interesting option to consider as a garnish for the dessert is the use of tapioca pearls tinted with raspberry puree. Watermelon Gelée is refreshingly fun to make and gives you a flavourful alternative when serving watermelon this summer. You need to try this!  You will enjoy it.

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Filed Under: Dairy Free Recipes, Dessert Garnish, Desserts and Sweets, Gluten Free Recipes, Grain Free Recipes, Individual Desserts, My Recipes, Unbaked Desserts Tagged With: Dairy Free Recipes, Desserts, Fruit, Gluten Free Desserts, Grain Free, Individual Desserts, Tips and Techniques

Milk Chocolate Torte with Almond Praline Crust

By Denise Pare-Watson

I love this MILK CHOCOLATE TORTE with ALMOND PRALINE Crust on so many levels!  It is a gluten-free, grain-free and egg-free option.  It is very easy to make, and it is unbaked!  You can make it ahead of time and it freezes beautifully.  It can also be served frozen.  What more can I say, except that you should try it!  This recipe is from my cookbook series, Chocolate Desserts Made Easy and Delicious – Cakes.

MILK CHOCOLATE TORTE with ALMOND PRALINE Crust | urbnspice.com

Milk Chocolate Almond Torte with Praline Layer 

Milk Chocolate Torte with Almond Praline Crust – Gluten Free, Grain Free, Egg Free 

CHEF TALK: This is one of my favourite cakes to make individually as well as for a crowd.  I have made as few as 4 portions up to several hundred portions.  My favourite way to make any dessert is to make an individual portion using  3 or 4-inch pastry rings and these rings work exceptionally well in this recipe. 

Makes:  1 – 9-inch springform pan or 12 generous portions

INGREDIENTS:

THE PRALINE LAYER:

  • 7 oz. natural almonds, sliced (200 g)
  • 2 oz. granulated sugar (55 g)
  • 4 oz. butter, unsalted, melted (115 g)

THE FILLING:

  • 10 oz. good quality milk chocolate, melted (150 g)
  • ¾ cup butter, unsalted (160 g)
  • 4 oz. granulated sugar (170 g)
  • 1 cup whipping cream (250 ml)
  • Pinch of salt
  • 1 teaspoon of pure vanilla extract (5 ml)

METHOD:

  1. Line the bottom of the springform pan with parchment paper.
  2. Melt the chocolate slowly in a bowl, which is set over a pot with 1 inch of barely simmering water (bain-marie).
  3. Method for the Praline Layer:  Toast the almonds and allow them to cool.  Process them in a food processor until there are some fine particles with some coarse particles (for texture).
  4. Mix the ground nuts together with sugar and add the melted butter.  Pour and press this into the bottom of the springform pan.  (You may reserve a little of this praline layer for the garnish on top of the cake).  Chill the praline crust while you are making the filling.
  5. Method for the Filling:  In a mixer, beat the softened (room temperature) butter and sugar until light coloured and airy (creaming).  This will take several minutes.
  6. With the mixer on low speed, add the warm chocolate slowly into the bowl of the mixer containing the blended butter and sugar.
  7. Slowly pour in the whipping cream (un-whipped) and the vanilla extract.  Pour the filling on top of the chilled praline layer.  If you have reserved some of the praline layer, sprinkle on top of the filling.   Chill until firm.
MILK CHOCOLATE TORTE with ALMOND PRALINE Crust | urbnspice.com

Milk Chocolate Torte with Praline Crust

TO SERVE:  Serve with raspberry coulis and fresh berries, if desired.  If you are serving the cake frozen, let it come to room temperature for about 10 minutes before serving.

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Cream
  • Creaming
  • Bain Marie
  • Cutting pies and Tarts
  • Toast Your Nuts
  • Parchment Paper
  • Vanilla Extract
    __________

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If you give this recipe for Milk Chocolate Torte with Almond Praline Crust (Gluten Free, Egg-free, Grain Free) a try, please come back and leave me a comment below with your feedback. You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I’m sure to see it. Enjoy!

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

 


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Digiprove sealCopyright secured by Digiprove © 2016-2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cakes, Chocolate, Chocolate, Chocolate, Chocolate!, Egg Free Recipes, Gluten Free Recipes, Grain Free Recipes, Individual Desserts, My Recipes, Unbaked Desserts Tagged With: Cakes, Chocolate, Chocolate Desserts, Desserts, Flourless, Gluten Free, Grain Free, Individual Desserts, Unbaked Desserts

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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