Ina Garten Dessert Recipes

The mere mention of the word dessert brings to mind cakes and ice creams filled with nuts and chocolates served on colorful plates. Yum! You can make desserts at home and that too in very little time. These Ina Garten dessert recipes tell you how.
| Friday, February 04, 2011
Desserts are meant to end a meal and that it the reason that the origin of this word is derived from the French word "desservir" meaning "to clear the table". In the past fruits and honey served the purpose but once sugar came into the picture dessert recipes were created after which eating desserts became so much fun. To help you make the best desserts here are a few Ina Garten dessert recipes.

Delicious Caramel Pecan Sundaes

Ingredients:

  • Sugar - 1 ½ cups
  • Double Cream - 300 ml
  • Vanilla Essence - ½ tsp
  • Vanilla Ice Cream - 950 ml
  • Butter Pecan Ice Cream - 950 ml
  • Toasted Pecans

Procedure:

  • To begin making this dessert take a heavy bottomed saucepan and in it mix the caramel with water and sugar. Next cook this mixture without stirring over a low flame for about 5 to 10 minutes.
  • Now increase the flame to medium and boil the mixture until the sugar changes color and turns a warm chestnut brown. This should take about 5 to 7 minutes. Remember to watch the mixture constantly as it can burn easily.
  • Once this mixture is ready add the vanilla and cream. Be careful as the cream will bubble and the caramel will solidify. Stir constantly and let this mixture simmer over low heat until all the caramel dissolves and the sauce turns into a nice smooth mixture. Allow this caramel and vanilla mixture to cool at room temperature for at least 4 hours.
  • When you have the mixture ready place one scoop of vanilla ice cream and one scoop of butter pecan ice cream in each dish. Now take the toasted pecans and sprinkle on top. Next take the caramel sauce and place a little sauce on the side too. Enjoy!

Yummy Panna Cotta with Fresh Balsamic Berries

Ingredients:

  • Unflavored Gelatin Powder - 2 tsp
  • Heavy Cream - 3 cups
  • Plain whole-milk yogurt - 2 cups
  • Pure Vanilla Extract - 1 ½ tsp
  • Vanilla Bean - 1 (Seeds scraped)
  • Sugar - ¾

For the Berries:

  • Fresh Strawberries/Raspberries and Blueberries - 8 cups
  • Balsamic Vinegar - 5 tbsp
  • Sugar - 2 tbsp
  • Black Pepper (ground) - ½ tsp

For Serving:

  • Lemon Zest - Freshly grated

Procedure:

  • Take a small bowl and in it sprinkle the gelatin on three tablespoons of cold water. Now stir and set it aside for 10 minutes in order to allow the gelatin to dissolve.
  • While that is being done whisk together 1 ½ cups of the cream, vanilla extract, yoghurt and vanilla bean seeds. Now heat the rest of the cream with the sugar in a small saucepan and bring it to a simmer over a medium flame.
  • Next take the softened gelatin and add it to the hot cream and stir until it is dissolved. Now pour the gelatin mixture/hot cream into the yoghurt/cream mixture and stir to combine. With that done, pour the mixture into eight custard cups and refrigerate uncovered until cold. Once the panna cottas are nicely cooled cover them with plastic wrap and allow it to set overnight.
  • About 30 minutes to an hour before serving take the strawberries, blueberries and raspberries and combine it with balsamic vinegar, sugar and pepper. Toss the ingredients well and set it aside at room temperature.
  • To serve this tasty dessert recipe run a small knife around each dessert and dip the bottom of each custard cup quickly into a bowl of hot top water. Take a dessert plate and unmold each ramekin upside down. Surround it with mixed berries and their juices and dust with freshly grated lemon zest and serve.

Simple Black and White Angel Food Cake

Ingredients: For the Cake

  • Caster Sugar - 400g
  • Plain Flour (sifted/not self raising) - 130g
  • Egg Whites - 10 to 12 eggs
  • Salt - ¾ tsp
  • Cream of Tartar - 1 ½ tsp
  • Pure Vanilla Essence - 1 tsp
  • Milk Chocolate (coarsely grated) - 65g

For the Glaze: 

  • Double Cream - 190 ml
  • Plain Chocolate - 225g

 Procedure: 

  • First preheat the oven to 180 degrees. Then combine the flour with 100 g of the sugar and sift them together 4 times. Now set it aside and take a bowl of an electric mixer. In the bowl put the egg whites, cream of tartar and salt and whisk beat at a high speed until the eggs turn have medium firm peaks.
  • Next turn the mixer to medium speed and add the rest of the sugar by sprinkling it over the beaten egg whites. Then take the whisk attachment and beat on high speed for a few minutes until the mixture turns thick and shiny. Now add the vanilla and continue to whisk until it is thick. Once it is ready take a bowl and scrape the beaten egg whites into it. Then take the flour mixture and sift about ¼ over the egg whites and fold it very carefully into the batter with the help of a rubber spatula. Continue this process of adding the flour in 3 equal additions. Once the flour has been added also fold in the grated chocolate.
  • Take the batter and pour it into an ungreased 25 cm tube pan. Now smooth the top and bake it for about 35 to 45 minutes until it springs when touched. Next take the cake out of the oven and invert the pan on a cooling rack. Then take a thin flexible knife and run it around the cake once the cake is cool.
  • To add the glaze on the cake take a heat proof bowl and put the double cream and chocolate chips over a pan full of simmering water. Once the chocolate has melted pour it over the top of the cooled cake in such a way that the top is completely covered and some of the chocolate drizzles to the sides. If some of the glaze is left over serve it on the side of the cake.
   
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