150 Best Desserts In A Jar
Robert Rose (Publisher)
Three years ago I was asked to cater an informal summer wedding, it consisted of finger foods and hand held desserts, the theme was very beachy/cottagey and I was looking for unique ideas when my partner came across desserts served in individual mason jars, its was perfect for what we were doing and we used the idea for a no bake lemon cheesecake and a baked blueberry cheesecake, people were beyond impressed so it's no wonder the idea has caught on like wildfire! ( I am in no way taking credit for the trend)!
This is such an awesome application with so many uses, pic nics, boating, a go to snack for anyone watching calorie intake ( after all the bigger the dessert, the more we eat) and I only wish had thought of this when the kids were in school. Seriously? Would you rather give your kids a homemade snack or a chemical laden pre-made!
This book by Andrea Jourdan covers all the basis, it is so full of delicious ideas, it has amazing recipes for puddings, cakes, crumbles and even has a section on soups.
If you pack a lunch for any member of your family, yourself, the kids, dad, you really need to take a look at this book. I also think that many of these would be great for getting the kids involved.
The first thing we tried was the Triple Chocolate Creme and it was fantastic and it won't be the last ,I plan to have a few of these in my fridge throughout the summer for quick go to snacks.
Below are two recipes from the book, we hope you'll give them a try and then pick up a copy for yourself!
Credit for photos:Philip Jourdan
Burnt Orange Crème Brûlée, page 59
The best crème brûlée I ever tasted was at the now defunct but still memorable Léon de Lyon restaurant in France. I could never reproduce the exact texture and, unfortunately, was never allowed to learn their secret. After years of trying to create the perfect crème brûlée, I finally came up with a recipe that I like enough to share. As for Léon’s crème brûlée — well, it might just have been the sweet Muscat wine I drank with it that made it taste so good.
If you do not have a kitchen torch, preheat broiler. Place jars on baking sheet; sprinkle with a little brown sugar and place under broiler until golden. Remove from oven, sprinkle with remaining brown sugar, top with orange slices and place under broiler for about 2 minutes, until sugar browns to a dark color.
• Preheat oven to 325°F (160°C)
• Four 8-ounce (250 mL) wide-mouth jars, buttered
• Baking pan large enough to accommodate the jars
• Kitchen torch, optional (see Tip)
6 large egg yolks 6
1⁄2 cup granulated sugar 125 mL
11⁄2 cups heavy or whipping (35%) cream 375 mL
2⁄3 cup whole milk 150 mL
2 tbsp finely grated orange zest 30 mL
1 tbsp orange-flavored liqueur 15 mL
3 tbsp packed brown sugar, divided 45 mL
1 orange, sliced thinly 1
1. In a bowl, whisk egg yolks and sugar until pale and thick. Set aside.
2. In a saucepan over medium heat, bring cream, milk and orange zest to a simmer. Gradually add to egg yolk mixture, whisking until incorporated. Stir in orange liqueur.
3. Pour custard into prepared jars, dividing equally. Place jars in baking pan, spaced evenly apart and not touching the sides of the pan, and add enough hot water to come halfway up the sides of the jars. Bake in preheated oven for 35 minutes or until center of custards is still wobbly. Remove from oven and transfer jars to a wire rack to cool for 30 minutes. Cover jars with plastic wrap and refrigerate overnight.
4. Place jars on a baking sheet. Sprinkle a little brown sugar over each custard. Using kitchen torch, burn sugar just until it melts. Place orange slices over melted sugar. Sprinkle with remaining brown sugar, dividing equally. Using torch, heat until sugar has caramelized and orange rind is a little burnt. Serve immediately.
Makes 4 servings
Chocolate Tapioca, page 129
For many years tapioca pudding seemed to have fallen out of favor, but in recent years it has been making a comeback. I’m seeing it more frequently on restaurant menus, which is a positive development. In addition to being delicious, this recipe is very quick to prepare.
To extract the seeds from a vanilla bean, use a small knife to split the pod lengthwise and scrape out the seeds.
Dark chocolate is preferred in this recipe for its sharp taste and low sugar content. Semisweet chocolate chips can be used instead, although they are much sweeter. You can also use organic 75% chocolate drops or chips.
• Four 8-ounce (250 mL) jars
2 cups whole milk 500 mL
1⁄4 cup granulated sugar 60 mL
3 tbsp quick-cooking tapioca 45 mL
1 vanilla bean, split lengthwise, seeds scraped out, pod and seeds reserved (see Tips) 1
1 large egg 1
Pinch salt Pinch
1 cup prepared chocolate syrup, divided 250 mL
1⁄2 cup dark chocolate chips (see Tips) 125 mL
1. In a saucepan, combine milk, sugar, tapioca, vanilla pod and seeds, egg and salt. Cook over low heat, stirring, until mixture comes to a boil. Remove from heat. Remove vanilla pod and discard. Fold in 1⁄2 cup (125 mL) chocolate syrup. Set aside for 20 minutes, stirring often.
2. Fold in chocolate chips. Transfer to jars, dividing equally. Cover with plastic wrap, pressing down on the surface of the puddings to prevent a skin from forming, and refrigerate for at least 30 minutes or up to 24 hours.
3. When you’re ready to serve, pour remaining chocolate syrup over the top.
Makes 4 servings