As I have mentioned before, I am not the biggest baker… therefore only 1 out of 3 of these recipes requires an oven. I am a huge fan of ramekins (click here to purchase the lime green ones pictured above), I just think they are super cute, and the idea of individual desserts makes serving at a dinner party very easy. Everyone has their own little portion, and the presentation is clean and inviting. The peaches in the cobbler recipe can be substituted with any favorite fruit… blackberries or apples would be perfect for a summer cobbler. I’m also sharing a super easy 5 minute recipe for sorbet, which is totally a low maintenance and refreshing treat on a hot day or evening. Last but not least, chocolate pot de cremes with homemade whip cream, a classic that my mom has served for years; make it the night before as it keep in the fridge for a few days. Keeping this post short and sweet… just like the trio of mini desserts.
peach cobbler a la mode – serves 6 to 8
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 2 cups sugar
- 3 teaspoons baking powder
- pinch salt
- 1 cup milk
- 4 cups peeled, pitted and thinly sliced fresh peaches (5 to 6 medium peaches)
- 1 tablespoon fresh lemon juice
- several dashes ground cinnamon
- vanilla bean ice cream
- optional (chocolate sauce)
- preheat oven to 375 degrees
- pour the melted butter into a 13 by 9 by 2-inch baking dish
- in a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well, then stir in the milk, mixing until just combined — Pour this batter over the butter but do not stir them together!
- in a small saucepan, combine the peaches, lemon juice, and remaining cup of sugar and bring to a boil over high heat, stirring constantly
- pour the hot peach mixture over the batter, but do not stir them together
- sprinkle with cinnamon
- bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown
- scoop into ramekins and serve warm or cold with ice cream and/or chocolate sauce – mmmm!
raspberry sorbet – serves 4
- 1 container frozen raspberry sorbet
- mixed berries (strawberries, blackberries, blueberries and raspberries)
- scoop sorbet into ramekins
- scatter mixed berries
- garnish with mint
- serve immediately
chocolate pot de cremes – serves 6 to 8
- 9 ounces semisweet chocolate, chopped
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 6 large egg yolks
- 5 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon confectioners’ sugar
- super healthy right? – but so delish!
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula or spoon, until the mixture is thick enough to coat the spatula and almost boiling, 5ish to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed.
- Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours (or do this the night before your party… the mixture will be fine in the refrigerator for a few days)
- Whip the remaining 1/2 cup cream and 1 tablespoon confectioners’ sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream. (this can be done in advance and stored in the fridge)
- Garnish with mint