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Scottish Whipped Cream With Whisky, Raspberries, and Toasted Oats. Cranachan is the classic Scottish dessert of Scotch-spiked whipped cream layered with raspberries and toasted oats and sweetened with honey. It's as easy as it is delicious. Why It Works. Whipping the cream in a food processor incorporates less air, leading to a denser, more mousse-like texture. Optional mascarpone thickens and enriches the cream even more. Soaking the oats in the cream first tenderizes them; once toasted they're crisp, not tough.

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Honey Semifreddo (Frozen Italian Dessert). This six-ingredient semifreddo harnesses the power of a stand mixer to whip whole eggs, streamlining the process found in traditional recipes, in which the yolks and whites are whipped individually. It's a no-fuss approach to semifreddo, summer's best make-ahead dessert. Sweetened with honey alone, it has fresh and aromatic flavor that pairs beautifully with whatever seasonal fruits you have on hand.

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Cranberry Apple Slab Pie. Slab pies are a delicious and practical way to bake for a group (or guarantee yourself plenty of leftovers). For this fall-forward recipe, apples and cranberries simmer in their own juices beneath a sweet and savory oatmeal crumble.

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Fruit Syrup for Swirled Ice Cream. With this technique, any high-moisture fruit can be made into a thick and gooey syrup to ripple through your favorite ice cream. From a toasted oat ice cream swirled with cherries, to pineapple ice cream with a blackberry ripple, the only limit is your imagination.Why It Works Cooking drives off water, for a thick fruit syrup that will be saucy, not icy, when frozen. Acidic ingredients like lemon juice help brighten the fruit flavor. Aromatic ingredients like orange blossom water amplify the fruit's aroma, offsetting the muting effects of freezing temperatures.

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Cranberry Trifle. With layers of fluffy angel food cake, bittersweet amaro, tart cranberry jam, and creamy whipped mascarpone, this holiday trifle is a celebration of contrasting flavors and textures. There's plenty of wiggle room when it comes to the specifics, so long as substitutions can play the same general role, such as using a sour marmalade in place of the jam, or airy ladyfingers as a stand-in for cake.

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Desserts are the fairy tales of the kitchen, a happily ever after supper.

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Late-Summer Mixed-Fruit Pie.  When mixing things up with a variety of fruits in a pie, you have no better partner in the kitchen than a scale—particularly if you want to experiment beyond the suggestions below. If measuring with cups, stick to the listed ingredients, and take care not to pile the fruit too high. Whether you choose my blend or your own, the filling bakes up sweet-tart and a little jammy under a golden, flaky crust.

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Fresh and Creamy Lime. This pie relies on the killer combo of citrus and dairy (think Creamsicle) for a mellow, sweet, and sour dessert. The crispy whole wheat crust underscores the zippy custard with its graham-like flavor, while fluffy peaks of toasted meringue recall those of a classic lemon meringue pie. It all comes together in a pie that tastes both familiar and distinctive at the same time.

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Light and Silky Banana Crémeux Recipe

Crémeux is fancy way for pastry chefs to describe any dessert that falls somewhere between mousse and pudding in terms of lightness: something a bit more dense and creamy than the former but nowhere near as heavy or thick as the latter. Whatever you call it, this whipped banana custard is just that—rich and creamy and thick, but soft and light as well, with an intense banana flavor developed through a long, slow infusion.

Why It Works A long, slow steep infuses milk with maximum banana flavor without use of a purée, keeping the final texture silky smooth. Holding the custard at a boil denatures a starch-dissolving enzyme found in egg yolks, so crémeux stays creamy and thick. Cloves amplify the natural flavor of banana without adding an overtly spicy note of their own. Stiffly whipped cream lightens the texture of the chilled custard, making a dessert that's lighter than pudding if not quite as airy as mousse. Ingredients 28 ounces milk, any percentage will do (about 3 1/2 cups; 790g) 16 ounces peeled, ripe banana from about 5 medium bananas, sliced into 1/2-inch pieces (about 3 cups; 455g) 1 empty vanilla bean pod, left over from another project, optional 7 ounces plain or toasted sugar (about 1 cup; 195g) 1 1/2 ounces cornstarch (a shy 1/3 cup; 35g) 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight 1/8 teaspoon (.5g) ground cloves 5 ounces egg yolk (from about 10 large eggs; 140g) 1/4 ounce vanilla extract (1 1/2 teaspoons; 7g) 12 ounces heavy cream (about 1 1/2 cups; 340g)

Directions 1. Infuse the Milk: Combine milk, sliced banana, and empty vanilla bean pod (if using) in 3-quart stainless steel saucier and bring to simmer over medium heat, stirring from time to time with flexible spatula to prevent scorching along bottom. When dairy comes to a simmer, remove from heat, cover and let cool to room temperature, about 4 hours. Proceed to next step, or refrigerate up to 24 hours to extract stronger banana flavor. The exact timing will depend on both personal preference and convenience.

2. Make the Custard: Return banana milk to simmer over medium heat, stirring as before; then strain through fine-mesh sieve into medium bowl. Press gently on banana pulp to release liquid, but don't allow pulp to pass through sieve. Pulp can be refrigerated to use in muffins, pancakes, or smoothies, but it will not benefit the custard. If using vanilla pod, scrape out flavorful milk inside each half with flexible spatula before discarding.

3. Using the same 3-quart saucier as before (no need to wash), whisk sugar, cornstarch, salt, and cloves together until well combined, followed by egg yolks. Whisk in infused milk. Return to stovetop and warm over medium-low heat, whisking gently until custard is steaming hot, about 5 minutes.

4. Increase heat to medium and continue cooking until the custard thickens, about 5 minutes more. When it begins to bubble, set timer and continue whisking for 90 seconds. This step is important to neutralize starch-dissolving protein found in egg yolks. Off-heat, stir in vanilla extract and season to taste with additional vanilla, salt, or cloves. If desired, strain custard through same sieve as before (again, no need to wash) to remove bits of chalazae that may remain or any accidentally curdled custard. Scrape into large glass or ceramic baking dish; then cover and refrigerate until firm and cold, at least 2 hours, although timing will vary. Alternatively, the prepared custard can be refrigerated up to one week.

5. Finishing the Crémeux: In the bowl of a stand mixer, whip cream to stiff peaks. Meanwhile, use flexible spatula to stir chilled custard until smooth and soft (this can be done right in the baking dish or in a separate bowl if you prefer). Add about 1/3 of the cream to banana custard; then fold and stir until smooth before folding in remaining whipped cream. Transfer to disposable piping bag fitted with a large star tip and divide between serving dishes. Serve immediately, or cover and refrigerate until needed, up to 24 hours. Pair with toasted nuts, cocoa nibs, fresh fruit, unsweetened whipped cream, or whatever toppings you desire.

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Creamy Whipped Greek Yogurt Recipe

One of our favorite summertime tricks is to make a batch of whipped Greek yogurt, which is exactly what it sounds like—a cross between airy whipped cream and dense yogurt. We love it with the caramel notes of golden syrup, but it works with honey, maple syrup, or molasses as well. Chill and serve with fresh fruit as a parfait, or use as a topping for pound cake, pie, or French toast.

Why It Works True Greek yogurt is strained, making a thick, low-moisture foundation for this dessert. A small proportion of cream thickens and aerates the yogurt. Ingredients like golden syrup and honey add both flavor and sweetness to the dessert. YIELD: Makes 2 cups ACTIVE TIME: 5 minutes TOTAL TIME: 5 minutes

Ingredients 8 ounces plain Greek yogurt (about 1 cup; 225g), any percentage will do (see note) 6 ounces heavy cream (about 3/4 cup; 170g) 2 ounces golden syrup, sorghum syrup, honey, or maple syrup (about 3 tablespoons; 55g) 1/4 teaspoon rosewater or vanilla extract, or seeds from 1 vanilla bean, split and scraped Pinch of salt

Directions 1. Combine Greek yogurt, cream, sweetener, rosewater or vanilla, and a pinch of salt in the bowl of a stand mixer fitted with a whisk attachment. Mix at low speed to start, then increase to high and whip until mixture is thick and stiff, about 5 minutes. Use immediately as a soft, whipped cream–like topping, or, to serve as a parfait, divide into serving dishes and refrigerate until thickened (roughly to 45°F/7°C).

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Light and Easy 5-Minute Fruit Mousse Recipe

This delicious fruit mousse is wonderfully light and easy to make. It just takes five minutes, three ingredients, and a food processor. The result will delight even your pickiest guests.

Why this recipe works:

Because this mousse is made with frozen fruit, you can make it all year round. This mousse makes a great last-minute dessert, because it only takes 5 minutes to make and uses ingredients you can easily keep on hand. The egg white helps leaven a fruit puree into a light and fluffy dessert. Note: This mousse contains raw egg white. Pasteurized egg whites can be used, though the mousse might not turn out quite as fluffy. Those concerned with the health risk of raw eggs should not make or consume this recipe. I call for a little refined sugar in this recipe, but feel free to use honey, maple syrup, or even stevia extract instead, or leave the sweetener out altogether.

YIELD: serves 4 to 6 ACTIVE TIME: 5 minutes TOTAL TIME: 5 minutes

Ingredients

8 1/2 ounces (about 2 1/4 cups) frozen berries or other fruit 2 tablespoons of sugar (or use sugar, honey, maple syrup or stevia extract to taste) 1 large egg white Fresh berries and whipped cream for serving (optional)

Directions

1. Add fruit to the bowl of a food processor. Process to a rough puree, about 1 minute. Add the sugar or another sweetener and pulse briefly to combine. If you're using a different sweetener, add a small amount at a time to taste.

2. Add the egg white and process until smooth and fluffy and the mixture has lightened in color and doubled or tripled in volume, 2 to 3 minutes.

3. If the mixture clings to the sides of the food processor's bowl too much (this may happen if the blade doesn't extend all the way to the sides of the bowl), transfer the mixture to a normal medium-sized bowl and beat with a mixer fitted with the whisk attachment until fluffy.

4. Spoon the mousse into glasses and top or layer with fresh berries and/or whipped cream (optional). Serve immediately or store in the refrigerator for up to 2 hours (because this mousse has very little sugar in it, it's not very stable and it won't hold for longer than that).

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About Us

Delicious, Hearty and Fulfilling

These are some of the thoughts that come to mind after you've spent time lovingly preparing food for your family and loved ones, we're here to ensure that you stay inspired by bringing you tools that help you shape your newest creations.

Here Pumpkin Dessert we are scouring all over to look for the newest, most innovative and most groundbreaking products for you to use in the kitchen! We believe that having the highest quality products helps you create the highest quality food for your family. Take a look around our store front, and come back often, as our inventory is constantly evolving and changing as we get new products in on a weekly basis!

Thank you for visiting, and as always - we greatly value your business, if you have any concerns or comments please reach out to us, We would love to hear from you!

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