Blueberry white chocolate mousse

 It's blueberry season! Plump, juicy, huge blueberries are overflowing in the markets...and in my fridge. Oh, the things we can make....I've been busy making blueberry milkshakes, sorbets, muffins, madeleines, loaf cakes and the like. But when it scorching hot outside, the last thing anyone wants to do is turn on the oven.  Here's a refreshing dessert: keeps you cool and no baking involved!

Black Sesame Panna Cotta

Reasons to make panna cotta NOW:

1. It's fast. It takes 15 minutes to put together. The time it takes you make a drive-thru run at Dairy Queen, you could have made panna cotta for 6 people.
2. It's no-fail. 1 tablespoon of gelatin will set 2 cups of liquid. No if's, and's or but's. It will ALWAYS work.  It is not rocket science, or souffle.
3. It can be made ahead. Panna cotta will sit nicely in the fridge for up to 4 days. When you're ready for dessert, all there is to do is open the fridge, et voila, dessert is served.
4. It's versatile. Panna cotta is like a blank canvas, as long as you've got the basics of milk, cream and gelatin, you can take it any direction you please.

So, make it today!

Dark chocolate mousse

Everyone makes impulsive purchases. I admittedly do...not all the time...but...sometimes. There are occasions when you come across something so irresistible that you have no choice but to take it home. Like when I spotted a set of Le Creuset heart-shaped mini cocottes last month, I knew I had to buy it. I had to. It was calling my name. Even though I couldn't at all fathom what I could possibly use them for. But I refuse to be a remorseful shopper.  I am determined to find a way to put them to good use...and here it is:

Soufflés -3 flavours: Ginger, Frangelico and Chocolate

Soufflés are quite possibly the most misunderstood dessert out there.  Many seem to think that soufflés are difficult to make at home, that they require a lot of time to put together, or that they are tempermental and unpredictable.  Well, no, no and no.

Panna Cotta with Mango Jelly and Mango Mousse

Presentation does make all the difference, doesn't it?  Of course food is more appetizing when it is pretty to look at!  Take plain old panna cotta, introduce it to its fairy godmother the mason jar, and it magically transforms into a chic little dessert!

For the mango layers, I suppose any variety of mango would work, but since Ataulfo mangoes were in season and calling my name at the produce shop, I went home with them.  Even though they are much smaller than the average mango, their flavors are intense and very aromatic.  Just be sure to resist eating them before putting them in the dessert!

To make mango puree, simply process cubed mango in a food processor until smooth.  It may look chunky at first, but do not be tempted to add water, as this will dilute the intensity of the puree.  Mango puree can also be frozen in small portions for future use!

Coffee Creme Caramel

Coffee creme caramel is essentially caramel macchiato on a plate, but about 100 times more satisfying and much more presentable as a dessert.  Most creme caramel recipes add flavor to the custard with vanilla or orange zest, though I am partial to coffee.  The bitterness of the espresso offsets the sweetness of the caramel and melds beautifully together.  Kind of like...a perfect marriage, I suppose?

This a a great dessert for a dinner party, as everything can be prepared up to 2 days in advance.  There isn't even a sauce to make!  The whole compact little package, caramel sauce and all, waits patiently in its ramekin in the fridge until you're ready for dessert.  Perhaps the only thing to do is to make an after-dinner espresso to accompany it!

Orange Blossom Crème Brûlée

Reasons for making crème brûlée:
1. It never fails to impress.
2. Total active time cooking is less than 10 minutes.
3. It gives me something to do with all those leftover egg yolks from endless macaron-making.

Crème brûlée is about eating the dessert as much as the process of "brûlée-ing" the dessert, which is why it is my go-to for dinner parties. It brings guests together, and for some reason, people love watching sugar burn! You can even have each guest torch his/her own dessert for some after-dinner entertainment! It also stores really well in the fridge for a few days, so preparations can be done ahead.
Orange blossom water has an exquisite fragrance, but be sure to use it sparingly, as it can also be overwhelmingly pungent in excess!