Скачать или смотреть 5 Easy SUMMER DESSERTS ☀️ i'm obsessed with right now

i can't wait till fall (p.s. recipes below) but these desserts will do in the meantime 😭

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📖 here are the recipes 📖

STRAWBERRY MISU:
3 cups strawberries
3/4 cup mascarpone
2 cups heavy cream
1/2 cup sugar
lady fingers
vanilla
freeze dried strawberries
lemon juice

1. Cut the strawberries. Place into a saucepan with 1/4 cup of sugar, 1/4 cup water, and lemon juice. Cook over medium heat until a syrup forms and strain the syrup into a shallow bowl and place the jam (solids) in another bowl.
2. In a medium bowl, whip the heavy cream with 1/4 cup sugar and vanilla until stiff peaks. Add in the mascarpone and whisk to combine.
3. To assemble: Dip the ladyfingers into the strawberry syrup and place a layer of them into your tin, spread a thin layer of the jam ontop. Add a layer of the mascarpone mixture on top, and repeat/alternate until you reach the top of the tin, ending with cream.
4. Optionally: Sift over freeze-dried strawberry powder and decorate with straberry halves. Refrigerate overnight and enjoy 😊

MATCHA AFFOGATO:
3g matcha powder (~1/2 tbsp)
2-3 scoop vanilla ice cream
1 pint heavy cream
2 tsp vanilla, pinch of salt
1 can sweetened condensed milk (14 oz)

1. To make the no-churn icecream: Whip the cream until stiff peaks. Pour in the sweetened condensed milk, salt, and vanilla. Whip again until fully combined. Pour into a container and freeze overnight.
2. To make the affogato: Sift the matcha powder into a bowl. Pour over 2-3 tbsp warm water (174 degrees F) and whisk. Pour over a scoop of ice cream and enjoy : )

MANGO SAGO:
1/2 cup sago
3 mangos
1 cup coconut milk
1/4 cup sweetened condensed milk

1. Cook the sago according to package instructions.
2. Cut mango into chunks, blend one mango.
3. In a bowl, combine the sago, coconut milk, and condensed milk.
4. Layer in a cup and enjoy!

LEMON POSSETS:
1 3/4 cups heavy cream
1/2 cup sugar
4 lemons
vanilla, salt

1. Half the lemons, scoop out the pulp - leaving the shell in tact.
2. From the pulp, extract 1/3 cup of lemon juice.
3. Combine the heavy cream and sugar in a pan, bring to a simmer.
4. Pour into the lemon juice and combine. Strain.
5. Divide and pour into the lemon shells. Cool slightly, then refrigerate for 3-4 hours.
6. Optionally: sprinkle sugar and torch. Re-chill for 5 minutes before serving!

PEACH SHORTCAKES:
1 1/3 cup flour
1/8 tsp baking powder
1/2 tsp baking soda
2 tbsp sugar
4 tbsp chilled salted butter
1/2 cup buttermilk

2 peaches
lemon juice, salt, cinnamon, sugar
1/2 cup cream
1 tbsp sugar
vanilla

1. Slice the peaches and mix with the lemon juice, salt, cinnamon, and sugar. Let sit.
2. In a mixing bowl - whisk together the flour, baking powder, and baking soda.
3. Cut the butter into the flour mixture using the tips of your fingers or a fork until it resembles course sand.
4. Gradually incorporate the buttermilk until the dough just comes together.
5. Gently kenad the dough and pat into 1 inch thick. Cut out 3 inch circles and place on baking pan. Brush with cream and bake for 9-10 minutes or until golden brown at 450 degrees.
6. Whip the cream. Assemble.

00:00 - Hello :)
00:27 - Strawberry Misu
03:53 - Matcha Affogato
06:32 - Mango Sago
09:16 - Lemon Possets
11:50 - Peach Shortcakes