6 quick and practical desserts for Christmas dinner

We know that dessert is one of the most awaited moments of every meal, above all end of year celebrations🇧🇷 But, with the rush of work, it is difficult to invest in dessert options that take a long time to prepare. However, we want to have tasty desserts for dinner, don’t we?

With that in mind, we’ve separated 5 ready-made Christmas dinner dessert recipes less than 30 minutes and then take it to the fridge. She has the famous pavé, pudding, mousse, flan and anything else you want to impress your family. Comes with Cooking Guide!

Pave with biscuit and chocolate

Time: 20min (+ 6h of fridge)

Performance: 5 portions

Difficulty: easy

Ingredients:

• 2 cans of condensed milk
• 8 spoons of cocoa powder
• 1 packet of cornstarch biscuits (200 g)

Method of preparation:

1. Place the condensed milk and chocolate powder in a blender and blend on high speed for 3 minutes or until creamy.
2. Transfer to a bowl and refrigerate for 2 hours.
3. For the assembly, in a small refractory, make layers of chocolate cream and cornstarch biscuits until all the ingredients are used up, finishing with the cream.
4. Cover and refrigerate for another 4 hours.
5. Remove from the oven and serve, as desired, decorating with chocolate flakes.

Blender pudding without oven

Time: 25min (+4h in the fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 can of condensed milk
• 1 cup cream (milk)
• 1 sachet of unflavored gelatin powder
• 1 teaspoon (coffee) of vanilla essence
• 1/2 cup (tea) of milk

Syrup

• 1 cup (tea) of sugar
• 3/4 cup hot water (tea)

Method of preparation:

1. Bring a pan to medium heat with the sugar until a caramel forms.
2. Add hot water, carefully, and stir until completely dissolved.
3. Pour half into a central 24cm diameter hole and set aside.
4. Blend the condensed milk, milk, cream, essence and dissolved gelatin in a blender according to package directions until smooth.
5. Pour into the mold over the chilled caramel and refrigerate for 4 hours or until solidified.
6. Develop, water with the remaining syrup and serve.

Creamy cup with peach

Time: 30min (+4h of fridge)

Performance: 5 portions

Difficulty: easy

Ingredients:

• 1 sachet of peach flavored gelatin powder
• 1/2 cup (tea) of water
• 1 cup (tea) of sugar
• 450g or 1 can of drained diced peaches in syrup
• Store-bought whipped cream ready for topping
• Caramel ice cream sauce to decorate

Cream

• 1 sachet of vanilla pudding powder
• 2 yolks
• 1 can of condensed milk
• 200ml 1 pack of cream
• 1 cup of milk (tea)

Method of preparation:

1. Prepare the peach-flavored jelly following the instructions on the package and store it in the refrigerator.
2. Pour the sugar and water into a large pan and place over low heat, stirring constantly until a lightly browned caramel is obtained.
3. Add the peach and cook for 3 minutes.
4. Divide among bowls.
5. Blend the pudding powder, condensed milk, milk and egg yolks in a blender until smooth.
6. Pour into a pan and bring to low heat, stirring constantly until thickened.
7. Remove from the heat and add the sour cream.
8. Pour into bowls over peaches.
9. Cover with the reserved gelatin and refrigerate for 4 hours or until firm.
10. Decorate with whipped cream and caramel sauce and serve.

White chocolate mousse with Sicilian lemon

Time: 10 mins (+2h in the fridge)

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1/2 cup lemon juice (Sicilian)
• 200 g of melted white chocolate
• 1 1/2 cups ricotta cream
• 1 cup condensed milk (tea)
• Zest of Sicilian lemon zest to decorate
• 1 egg white

Method of preparation:

1. In the blender, beat the melted white chocolate, the ricotta cream, the lemon juice and the condensed milk for 2 minutes.
2. Pour into a bowl, add the egg white and mix gently.
3. Transfer to bowls and refrigerate for 2 hours or until solid.
4. Remove from the oven, decorate with Sicilian lemon zest and serve.

Flan with yoghurt and berries

Time: 30min (+4h of fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 sachet of gelatin powder light taste of red fruits
• 1/2 cup hot milk (tea)
• 1/2 cup (tea) sugar
• 1 can of condensed milk
• 1 cup of natural yogurt (200 g)
• Strawberries and blackberries to decorate
• 1 cup strawberries (chopped)
• 1/2 cup blackberry (chopped)
• Oil for greasing

Syrup

• 1 cup(s) of mint leaves
• 1 cup (tea) of sugar
• 1 cup of water (tea)
• 1 tablespoon cornstarch (dessert)

Method of preparation:

1. For the syrup, beat all ingredients in the blender for 2 minutes.
2. Transfer to a skillet and bring to low heat.
3. Cook for 5 minutes after boiling or until thickened and reduced. Let cool.
4. For the flan, beat the gelatin, milk and sugar in a blender for 2 minutes.
5. Add the condensed milk, yogurt and beat to mix.
6. Add the fruit and mix with a spoon.
7. Transfer to a medium greased and fluted skillet.
8. Refrigerate for 4 hours, unmold, decorate with fruit, drizzle with cold syrup and serve.

Mousse of condensed milk and burnt coconut

Time: 10 mins (+2h in the fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 3 egg whites
• 3 tablespoons of sugar
• 1 sachet of unflavored gelatin powder
• 2 cans of condensed milk
• 1 cup of milk (tea)
• 1 jar of cream
• Caramel ice cream topping for dressing
• Burnt grated coconut for sprinkling

Method of preparation:

1. In a planetary mixer, whisk the egg whites with the sugar and set aside.
2. Melt the gelatin according to the package instructions and transfer it to the blender.
3. Add the condensed milk, milk and cream and beat for 3 minutes.
4. Gently mix with the egg whites.
5. Transfer to a tray and leave to rest in the fridge for 2 hours.
6. When ready to serve, drizzle with the dressing and sprinkle with burnt coconut.

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Source: Terra

Ben

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.