Find out how to prepare delicious and simple recipes with seasonal fruit
Spring marks a period in which the fruits gain more space for the tables. In this context, betting on desserts that enjoy the best of the harvest is an excellent choice for those who like that candy after lunch. With combinations ranging from traditional to creative, there are options that can please different palates.
So take a look at 7 refreshing dessert recipes for spring!
Panna cotta de pêsego
Ingredients
Cream
- 500 ml of sour cream
- 2/3 cup sugar
- 1 teaspoon of vanilla essence
- 24 g of tasteless gelatin
- 5 tablespoons of cold water
- 1 zest with lemon
Jam
- 8 peeled peaches and cut into pieces
- 2 tablespoons of lemon juice
- 1/2 cup of sugar tea
Methods of preparation
Cream
In a container, put the jelly and add the water. Mix well until it dissolves and set aside. In a pan, put the milk cream and bring over medium heat to heat without boiling. Then remove from the heat and add sugar, vanilla essence, reserved gelatin and lemon zest and mix well. Distribute the cream in individual containers and set aside.
Jam
In a pan, put the peaches, the lemon juice and the sugar and bring over low heat, stirring constantly, until the peaches crumble slightly. Turn off the heat, wait for it to cool down and distribute the jam on the containers with the cream. Refrigerate to freeze. Serve later.
Mango
Ingredients
- 395 g of condensed milk
- 1 peeled and chopped sleeve
- 3 tablespoons of sugar
- 24 g of tasteless gelatin
- 2 tablespoons of lemon juice
- 5 tablespoons of cold water
- 3 egg whites
Methods of preparation
In a blender, beat the condensed milk, mango and lemon juice until smooth. Transfer to a container and set aside. In another container, put cold water and jelly and bring over medium heat to a double boiler to dissolve. Then add the jelly to the mango cream and mix well. In a pan, mix the egg whites and sugar and bring over low heat, stirring tirelessly for 3 minutes. Take the pan from the heat for a moment every minute, so as not to cook the egg white. Then transfer to the mixer and beat until it was doubled in volume. Then gently incorporate the egg whites into the cream of the sleeve. Distribute the mousse in bowls and refrigerate for 2 hours.
Ice cream in watermelon
Ingredients
- 4 cups of semi -free watermelon and diced cut
- 1 cup of sugar tea
- 3 tablespoons of lemon juice
- 1 pinch of salt
- 1/4 cup of refrigerated water
- 24 g of tasteless gelatin
- 1 cup of cold sour cream tea
Methods of preparation
In a container, put the watermelon, sugar, the lemon juice And the salt, cover with plastic movies and keep in the refrigerator for 30 minutes. Then transfer the watermelon to the blender and beat until smooth. Reserve. In a pan, put the jelly and water. Mix well until it dissolves and brings over low heat for 2 minutes. Turn off the heat and transfer the gelatin to a mixer. Add the reserved watermelon and the cream and beat up to double in volume. Put the ice cream in a container and freezes for 30 minutes. Serve later.
Fruit
Ingredients
- 3 cubes strawberries
- 1 kiwi without shell and cut into cubes
- 1 apple with cubes
- 1 passion fruit pulp with seeds
- 4 tablespoons of natural yogurt skim
Methods of preparation
In a bowl, place half of the fruits and, on top, the yogurt. Cover with the other half of the fruits and season with the passion fruit pulp.
Guava pudding
Ingredients
- 1 cup of sugar tea
- 1/2 cup of water
- 500 g of mature guava pulp
- 395 g of condensed milk
- 300 g of sour cream
- 1/2 cup of whole milk tea
- 12 g of jelly Sapore Coloror
- 5 tablespoons of water to hydrate the jelly
- Thin slices of fresh guava
- Pink food tincture to taste
Methods of preparation
In a pan, put the sugar and bring over low heat until it is slightly caramelized. Carefully add the water and the pink tincture, mixing until smooth. Pour on the bottom of a form of pudding and set aside.
Then, in a container, hydrate the gelatin with the water and the microwave for 15 seconds or until they dissolve. In a blender, beat the guava pulp, condensed milk, sour cream and milk until smooth. Add the dissolved gelatin and beat for another 1 minute. Pour the mixture into a caramelized form, cover with cinematographic plastic and keep in the refrigerator for 4 hours or until it is stopped.
Then refrain the pudding on a plate. Decorate with thin slices of fresh guava around and again. Serve very cold.
Mango
Ingredients
- 2 peeled and chopped sleeves
- 1 cup of sugar tea
- 6 tablespoons of corn starch
- 3 cups of milk tea
- 200 ml of coconut milk
- 1 tablespoon of dessert butter
- Mango cubes and mint leaves to decorate
- Burro fat
- Sugar to sprinkle
Methods of preparation
In a blender, beat the sleeves, sugar, corn starch, milk, coconut milk and butter until smooth. Put the mixture in a pan and cook over low heat, stirring constantly until it thickens. Put in a pan, fattened with butter and sprinkled with sugar. Refrigerate until it is stopped. Disconnect and decorate with mango cubes and mint leaves.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
