Grain Free Desserts

Greek Yogurt Lemon and Vanilla Bean Panna Cotta

Planning a menu for a pure white dessert can be a challenge. Having said that, I created a Greek Yogurt Lemon and Vanilla Bean Panna Cotta for Canada Day. Panna Cotta is a natural choice for its purity of white colour and its simplicity to make. I love the fresh look of panna cotta, a gelatine set custard made from dairy products which often include cream and/or milk. In this recipe, Greek yogurt is used because of its tangy taste.

Creating a pure white dessert requires eliminating vanilla bean paste because it would tint the custard to an ivory colour. To solve this problem, I added just a smidgeon of vanilla bean powder, which will show only the tiny specks of the vanilla bean seeds in the dessert while retaining the purity of the white colour. As well, I used lemon in two ways (juice and zest) as a flavouring ingredient, which compliments the tangy Greek yogurt.

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Canada Day Inspiration – Strawberry Creams

By Denise Pare-Watson

The Inspiration of Urbnspice Series #Canada150

Our Canada 150 is such a special day and deserves a very special dessert. This year, I want to create a dessert that features our Canadian colours with its vivid red and white colours, so Strawberry Creams Custard is the dessert that I am excited to share with you. This Pannacotta-like custard is a light and flavourful dessert that is wonderful for all occasions.

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I had the privilege of working for the Canadian Citizenship Office in Victoria, BC for a time. I have to say that it was very rewarding and an honour to be able to help people through the Canadian citizenship process. I often compare it to the flower delivery person. They put smiles on peoples’ faces all day long.

I am proud to be a Canadian and love our country with a passion. I have lived and visited many of its provinces and look forward to visiting all of them in the not too distant future. I hope you all take the time to enjoy celebrating with your fellow Canadians on Canada Day – make it a memorable one. I am going to start celebration preparations by making these Strawberry Creams Custard Pots.

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Chocolate Cherry Almond Torte – Gluten Free, Grain Free, Refined Sugar Free

By Denise Pare-Watson

Chocolate possesses a number of interesting technical properties not dissimilar from wine. The region, the surrounding vegetation and the soil are some of the key factors in the character of the cocoa bean and the overall taste of the chocolate. The origin of the Chocolate Cherry Almond Torte recipe is not clear but what is clear is that the quality of the chocolate significantly influences the result. For the purposes of this article, I have taken the vintage Chocolate Cherry Almond Torte recipe and re-developed it so that it is suitable for gluten-free, refined sugar-free and grain-free dietary options. It is a great make-ahead cake and one that will feed a crowd.

Chocolate Cherry Almond Torte plated with cherry syrup reduction and softly whipped cream

Chocolate Cherry Almond Torte – Gluten Free, Refined Sugar-Free, Grain Free

Equipment: 9 – 10″ x 2” high Spring Form pan with removable bottom
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Italian Almond Macaroons

By Denise Pare-Watson

In my recent post called Gluten Free Tips and Techniques, I answered many questions regarding ideas for gluten-free salads, entrees, appetizers and of course, desserts. I also included this particular recipe for Italian Almond Macaroons and felt that this recipe deserved a separate recipe page of its own. It is one of my go-to cookies to make when I am looking for a crunchy cookie to serve with something creamy like crème brulée or Sabayon. These delicious cookies are Gluten Free, Grain Free and Dairy Free Cookies, therefore fit many categories of desserts for guests with dietary restrictions. They were so popular, in fact, customers were waiting for them to come out of the oven at an organic bakery where I worked. I hope you like them, too!

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SABAYON

By Denise Pare-Watson

Sabayon is an elegant French dessert that anyone can make. It is easy to do and it only requires a few ingredients: egg yolks, fine sugar and typically, a wine like Sweet Marsala, Madeira, Icewine or Port. recently, I taught a class at a specialty vinegar and spice store and made Quince Balsamic Vanilla Bean Sabayon with Seasonal Fruit and Berries for the class using one of their exquisite line of balsamic vinegars.

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