Find out how to prepare quick and easy desserts with 5 tasty recipes!

Want to know how to make quick and easy candies? Then you can’t help but check out the delicious recipes in the Cooking Guide! They are all ready on the same day and are an explosion of taste. Check out these tasty options:

Find out how to prepare quick and easy desserts

Brigadier without oven

Time: 20min (+ 4h in the fridge)

Performance: 6 servings

Difficulty: easy

ingredients

• 1 cup (tea) of condensed milk
• 1 cup cream (milk)
• 250 g of melted semi-sweet chocolate
• 4 tablespoons of chocolate powder
• 2 tablespoons of rum
• 1 sachet of unflavored powdered gelatin
• oil for greasing
• Chocolate chips and cherries in syrup to decorate

Method of preparation

In the blender, beat the condensed milk, cream, semi-sweet chocolate, chocolate powder, rum and jelly prepared according to the instructions on the package for 2 minutes. Pour in the center into a greased hole of 20 cm in diameter and put it in the refrigerator for 4 hours or until it has solidified. Remove from the oven, unmold and decorate with chocolate sprinkles and black cherries. to serve.

Lemon mousse in the glass

Time: 20min (+ 3h in the fridge)

Performance: 6 servings

Difficulty: easy

ingredients

• 1 can of condensed milk
• 1 can of sour cream
• ½ cup of lemon juice
• Sequins (optional)

Method of preparation

In the blender, beat the cream (with the whey) well with the condensed milk. Still beating, gradually add the lemon juice. Refrigerate for 3 hours.

Assembly: in serving bowls, spread a layer of coarsely chopped sequilhos and, on top of this layer, the lemon mousse. Finish with another layer of sequilhos. To taste, garnish with whipped cream and lemon zest.

Ice cream cake with hazelnut cream

Time: 30min (+ 15min in the freezer)

Performance: 8 servings

Difficulty: easy

ingredients

• 1 liter of cream ice cream
• 1 packet of chopped chocolate shortbread biscuits (160 g)
• Chocolate shortbread cookies to decorate
• 1 cup of hazelnut cream

Method of preparation

Remove the ice cream from the freezer 15 minutes before using it. In a medium pan lined with cling film, alternate layers of ice cream and cookies, finishing with the ice cream. Put in the freezer for 15 minutes. Unmold, remove the film and cover with the hazelnut cream. Decorate with biscuits and serve immediately.

cobbled sigh

Time: 30min (+ 4h in the fridge)

Performance: 8 servings

Difficulty: easy

ingredients

• 2 sachets of colorless unflavored gelatin powder (24 g each)
• 1 can of passion fruit juice concentrate (use the empty can of condensed milk to measure)
• 200 g of mini sigh
• 1 can of condensed milk
• 1 can of sour cream (300 g)
• Pulp of 2 passion fruits
• 2 tablespoons of sugar
• 1/2 cup (tea) of water

Method of preparation

Sprinkle the gelatine over the juice and let it rest for 5 minutes.

Put on medium heat for a few seconds to melt without boiling. Mix with the condensed milk, the milk cream until the mixture is homogeneous and turn off.

Line the bottom of the glasses with half of the meringue and cover with the passion fruit cream. Decorate the rest of the sigh and set aside.

In a pan put the pulp, sugar and water. Cook over medium heat and boil.

Switch off, wait for it to cool and spread out on the pavé. Refrigerate for 4 hours before serving.

baked ice cream cake

Time: 30min (+ 15min in the freezer)

Performance: 6 servings

Difficulty: easy

ingredients

• 1 packet of cornstarch cookies (200 g)
• 3 tablespoons of cold butter, cut into cubes
• 3 cups of ice cream (flakes)
• 2 egg whites
• 2 tablespoons of sugar
• Topping for chocolate ice cream and milk chocolate flakes to taste for garnish

Method of preparation

Chop the cookies in a blender and pour them into a bowl. Add the butter and work with your fingertips until you get a crumbly consistency. Perforate the bottom and side of a removable rim medium form and place in a preheated medium oven for 15 minutes. Let it cool down.

Remove the ice cream from the freezer 10 minutes earlier and spread it over the dough in the mold, leveling it with a spatula. Put in the freezer for 15 minutes. Beat the egg whites until stiff in a blender or with a manual whisk and add the sugar, little by little, without stopping beating, until you get a meringue.

Line the bottom and sides of the pan with cling film and place it on an ice bath. Spread the meringue over the cake forming tops. Remove from the ice water, remove the plastic and take it to a high, preheated oven for 7 minutes or until golden brown. Carefully unmold, decorate with the icing, chocolate flakes and serve.

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.