Dessert Archives - ΔΕΛΤΑ

Galaktoboureko (Custard-filled pastry) with Cardamom

Preparation

You place all the ingredients for the syrup in a cooking pot and bring to a boil. Lower the heat and boil for another 5 minutes.

Let it cool.

Set aside 1 cup of milk and half the sugar.

Place the rest of the milk, the sugar and the cardamom in a pot and heat.

In a food mixer, beat the eggs with the yolk until fluffy.

Add the sugar and continue beating until the sugar has melted.

Add the semolina and the milk you’ve set aside and stir well.

Drain the milk mixture, then add in the bowl with the eggs and stir continuously.

Add the contents of the bowl in the pot and stir until the custard has set.

Let it cool for a short while.

Coat a baking tray with butter and line it with half the pastry sheets, buttering each one.

Pour the custard on the sheets and spread evenly.

Fold the excess sheets inwards and place the remaining sheets on top.

Carve the galaktoboureko and coat it with the remaining butter.

Bake at 180°C in a pre-heated oven for an hour approximately, until golden.

Pour syrup on top while it’s still hot

Chocolate Loaf with Pistachios from Aegina

Preparation

Hand-cut the biscuits in pieces and place them in a bowl.

Add the raisins and the Aegina pistachios.

Place the chocolate, butter and milk in bain-marie and stir until the chocolate has melted.

Empty the mixture in the bowl with the rest of the ingredients and stir carefully.

Cover the inside of an oblong baking tray with a greaseproof sheet and empty the bowl’s contents.

Apply pressure with a spoon to make sure there’re no voids.

Place in the fridge for at least 3-4 hours.

Remove the tray and the greaseproof sheet and garnish the chocolate loaf with finely chopped pistachios.

Panna Cotta with Almond Milk and Coconut Flakes

Preparation

Heat the Almond Drink and sugar

Once it starts to boil, remove immediately and sieve.

After softening the gelatin sheets in cold water, place them in the almond drink-sugar mixture.

Let the mixture cool and add the liqueur.

Divide the cream in 6 individual cups and place in the fridge for at least 5 hours.

Spread the coconut flakes on a greaseproof sheet and toast for 4-5 minutes.

Place the panna cotta cups in warm water for a few seconds, then turn them over onto serving plates.

Garnish with toasted coconut flakes and caramel syrup.

Coconut Panna Cotta with Gooseberry coulis

Preparation

Place the gelatin sheets in a deep dish full of cold water and let them soften for 5 minutes.

In the meantime, add the vegetal coconut drink and the sugar in a small pan over medium heat.

Stir occasionally to dissolve the sugar and remove the pan once the mixture is warm.

Wring the gelatin sheets and add them to the coconut mixture. Stir until they have dissolved.

Pour the mixture in a large bowl. To cool the mixture, place this bowl in an even bigger bowl with ice cubes, and stir.

Alternatively, let the mixture cool by itself and stir occasionally.

Divide the mixture into 4 individual cups and place in the fridge for at least 4 hours.

For the gooseberry coulis, place the fruit, sugar and water in a small pan over high heat.

With a pestle or fork, press on the gooseberries to release their liquid and bring to a boil for 2-3 minutes.

Drain the mixture and place in the fridge. (It will keep in the fridge for a few days.)

We place the panna cotta cups in warm water for a few minutes, then turn them over onto serving plates. Alternatively, you can heat up the cups with a food torch.

Serve the panna cotta with gooseberry coulis, topped with some fresh gooseberries.

We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Chocolate Cake with Vegetal Almond Drink

Preparation

Preheat the oven to 175 °C, at the fan-forced setting

Line a 22cm can pan with greaseproof paper and grease the sides with a bit of margarine.

Repeat the same process with a second tart pan.

Tip: You can use a silicone tart pan which requires neither greaseproof paper nor greasing.

Pour 2 glasses of the DELTA Vegetal almond drink in a jug, add the vinegar and stir.

In a food mixer bowl, place the sunflower oil, vanilla extract and sugar and beat vigorously.

In a separate bowl, place all the other dry ingredients for the chocolate cake and stir. Then sift them over the bowl with the liquid.

Divide the chocolate cake mix in two cake pans and bake them separately for approximately 20 minutes. You can tell when they’re ready if you insert a knife into the middle of the cake and it comes out clean.

Let them cool for 15 minutes, remove them from the pan, place them on a grate and let them cool completely.

Preparing the vegan frosting:

In a food mixer bowl pour 4 cups of powdered sugar, cocoa, vanilla extract and margarine, and beat vigorously for a few minutes.

Slowly add dollops of the almond drink until a homogenous frosting is obtained.

If the frosting is still runny, add powdered sugar and continue beating.

Making the cake:

Place the base of the cake on a platter.

Spread a generous dollop of frosting on the base, then place the second cake on top. With a spatula or knife, spread the rest of the frosting along the sides of the cake.

Add some candy drops—or any other garnishing you prefer—and enjoy!

We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Easy Millefeuille with Raspberries

Preparation

Take the cream straight from the fridge and empty it into a food mixer bowl. Add the powdered sugar and beat the mixture at high speed until the cream thickens and becomes whipped cream.

Add the vanilla and stop mixing to avoid splitting the whipped cream.

Tip: For some extra aroma, add to the cream some lemon or orange peel.

Place the whipped cream in a pastry bag with a cornet tip, close the back end, and squeeze lightly to remove the air.

Place a galette on a plate and surround it with raspberries and whipped cream, alternating evenly between the two.

Squeeze whipped cream and place raspberries on the galette, then place another galette on top. Repeat with a third galette. Sprinkle with powdered sugar and serve.

This dessert is ideal for the Christmas table. For a festive touch, add your own garnishing and decoration.

We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

French Flan Tart with Cream

Preparation

In a large bowl, add the flour, salt, softened butter in small pieces and knead.

Add some water and keep kneading until the dough is soft and homogeneous.

Give the dough a round shape, wrap it in plastic wrap and place it in the fridge for 2 hours.

Preheat the oven to 175°C, at the fan-forced setting.

Remove the dough form the fridge, let it soften for 15 minutes, and spread evenly to a thickness of 0.5cm

Grease a 30cm tart pan with butter, line it with a greaseproof sheet, then place the dough evenly and trim the excess. With a fork, pierce the entire surface of the dough and bake for 10 minutes by placing a weight on top so that it doesn’t rise.

Tip: If you don’t have the special weights used for tarts, place a greaseproof sheet on the dough and top it with beans or chickpeas.

Remove the weight and bake for another 5-10 minutes until it takes on a very light colour.

In bowl or mixer, we beat the eggs, sugar and vanilla extract, adding the corn flour last.

In a saucepan, heat the milk and cream.

Continue beating the eggs while slowly adding warm milk/cream. Then pour the entire mixture in the pan and bring to a boil.

Pour the mixture on the tart and bake for 30 minutes, ensuring that it’s properly cooked inside, and the top has a nice, golden-brown colour.

Remove from the oven, let it cool thoroughly, then place it in the fridge and leave overnight.

We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Yoghurt Cream with Oat Granola

Preparation

Add the oil, honey, salt and brown sugar in a bowl and whisk lightly until a homogeneous mix has been obtained. Add the oats and almonds.

Mix all the granola ingredients with a spoon and spread them in a baking tray, on greaseproof paper. Using a large spoon—or your hands—press on the mix to create a solid layer about 2cm thick.

Cook the granola in a preheated oven at 170°C, at the fan-forced setting, for 20 minutes approximately. Remove the tray from the oven.

Lightly heat the honey and mix with the lime juice in a bowl. Add the yoghurt and lightly stir.

Serve the yoghurt cream in individual bowls, sprinkle with lime zest, add some granola and enjoy!

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Greek Easter Bread with forest fruits

Preparation

Toast the Greek Easter Bread slices until golden

(Tip: Use thick slices as they will remain soft in the centre.)

Place a toasted slice on each dish, then add a dollop of yoghurt, forest fruits and 1 teaspoon of almond flakes.

I personally choose raspberries or blueberries, but any forest fruit is fine. Also, you can sweeten this simple dessert by adding honey.

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Light Mango Cheesecake

Preparation

Empty the yoghurt in a large bowl, add the honey, vanilla, a bit of lime juice, and stir well.

Break the digestive biscuits into crumbles and divide into two bowls or glasses.

Pour the yoghurt-honey cream on top of the biscuits.

Peel and dice the mango, and add to the dessert.

Serve with a touch of lime peel.

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)