SPECIAL LOCKDOWN:5 DESSERTS WITHOUT EGGS

We’re all on the same boat: we are confined at home, for most of us with nothing to do than cook and bake… So we make it a point in having yummy creations everyday. But some days, we fall short of certain ingredients. No eggs and a craving for something sweet? No worries, here are 5 delicious dessert recipes with no eggs.

STRAWBERRIES AND SPECULOOS VERRINES (For 4)

  • 300g strawberries
  • 300g fromage blanc (or yogurt mixed with crème fraîche)
  • 1 pack of Speculoos
  1. Prepare your verrines.
  2. Crush the Speculoos cookies and put half of that at the bottom of each verrine.
  3. Cover with fromage blanc approximately 3 cm thick.
  4. Mix the strawberries except for 2, and pour that mixture over the fromage blanc.
  5. Cover with the rest of crushed Speculoos and decorate each verrine with half a strawberry.
  6. Reserve in the fridge for at least half hour before serving.

 

ROASTED STUFFED APPLES (For 2)

  • 2 apples
  • 2 Speculoos cookies
  • 1 tbsp butter
  • 1 pinch of cinnamon
  • 2 tbsp brown sugar
  1. Cut a “hat” into each apple, at the top, without peeling them.
  2. Empty them inside, leaving at least 1 cm thick.
  3. Preheat the oven to 210°C.
  4. Crush the Speculos with a rolling pin, in a plastic bag. Mix them with the butter with your fingertips until you obtain a coarse, sandy texture.
  5. Stuff the apples with this mix and sprinkle cinnamon on top.
  6. Place the apples in a baking pan, with their hat next to them. Put 2 or 3 tbsp of water in the pan to avoid burning them, and bake for about 20 min.
  7. Serve them with their hat back on, with vanilla ice cream on the side.

 

CHOCOLATE FONDUE (For 6)

  • 300g dark chocolate
  • 2 tbsp milk
  • 25 cl crème fraîche
  • 75g butter
  • A pinch of cinnamon
  • 1 tsp vanilla extract
  • 2 tsp dark rum
  • 150g walnut or chestnuts, coarsely crushed
  • 150g shredded coconut
  • 3 bananas
  • 2 pears
  • 3 mandarins
  • 12 marshmallows
  • Dried fruit
  • Lemon juice
  1. Peel and cut the fruits into slices or squares. Peel and quarter the mandarins. Pour lemon juice over them so that they do not blacken. Set them onto a serving plate with the dried fruit.
  2. Put shredded coconut and nuts into small serving cups.
  3. Break the chocolate into pieces in a fondue pan or skillet, and let it melt over bain-marie, with the milk.
  4. Once the chocolate is melted, add the cream, and beat with a whisk until smooth.
  5. Add the butter cut into pieces, and then the vanilla, cinnamon and rum. Mix well.
  6. Place the fondue skillet on its warmer on the table, with all the ingredients around. Let each person dip their fruit of choice into the chocolate with a fork, and then roll into the nuts before savoring.

 

PEAR CRUMBLE WITH CHOCOLATE CHIPS PIE (For 6)

  • 1/2 kg pears
  • 200g dark chocolate broken into small chunks or chocolate chips
  • 1 roll of short pastry ready-made
  • 250g flour
  • 150g brown sugar
  • 150g butter
  • 1 tsp allspice (4 épices)
  1. Preheat the oven to 220°C.
  2. Peel the pears and cut them into squares. Dust them with the allspice and mix to coat well.
  3. In a big bowl, mix the flour with the brown sugar and the butter, and work with your fingertips in order to obtain and sandy crust. Add the chocolate chunks to it.
  4. Unroll the short pastry onto a baking sheet and put it in the over for a few minutes, in order to slightly bake it and make it dry.
  5. Dry the pieces of pear with a paper towel and spread them over the short pastry. Cover with the crumble mix.
  6. Bake for approximately 25 min, until golden and crunchy.

 

CHEESECAKE VERRINES (For 4)

  • 200g mascarpone or ricotta cheese
  • 200g yogurt
  • 1 lemon
  • 40g sugar
  • Your choice of fruit : strawberries, raspberries, apricots, peaches…
  • Tea biscuits or Speculoos crushed
  1. Mix the cheese with the yogurt, then add the sugar and the lemon juice and mix.
  2. Into serving glasses or verrines, set one layer of cream, then one layer of cookies, and one layer of fruit. Repeat a second time.
  3. Reserve half hour in the fridge before serving.
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