3 Delicious Desserts in a Jar Recipes

My love for mason jars and fantastic desserts notwithstanding, how fun is it to create fun concoctions in them? The new cookbook, 150 Best Desserts in a Jar, from Andrea Jourdan doesn’t specify mason jars because there are countless gems you can find frugally and inexpensively at thrift shops or at the back of grandma’s pantry. Whatever jar you use, you are sure to create something delicious! 

I won’t lie and say there is anything healthy about these desserts, but they are fun and have a great appeal for any time I’d want to impress someone with my (lacking) cooking skills. With 150 recipes to choose from there is definitely something for everyone.

 

Almost All The Truth - Burnt Orange Crème Brûlée

Burnt Orange Crème Brûlée
Serves 4
The best crème brûlée I ever tasted was at the now defunct but still memorable Léon de Lyon restaurant in France. I could never reproduce the exact texture and, unfortunately, was never allowed to learn their secret. After years of trying to create the perfect crème brûlée, I finally came up with a recipe that I like enough to share. As for Léon’s crème brûlée — well, it might just have been the sweet Muscat wine I drank with it that made it taste so good. Tip: If you do not have a kitchen torch, preheat broiler. Place jars on baking sheet; sprinkle with a little brown sugar and place under broiler until golden. Remove from oven, sprinkle with remaining brown sugar, top with orange slices and place under broiler for about 2 minutes, until sugar browns to a dark color.
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Ingredients
  1. Four 8-ounce (250 mL) wide-mouth jars, buttered
  2. Baking pan large enough to accommodate the jars
  3. Kitchen torch, optional (see Tip)
  4. 6 large egg yolks
  5. 1⁄2 cup granulated sugar
  6. 11⁄2 cups heavy or whipping cream
  7. 2⁄3 cup whole milk
  8. 2 tbsp finely grated orange zest
  9. 1 tbsp orange-flavored liqueur
  10. 3 tbsp packed brown sugar, divided
  11. 1 orange, sliced thinly
Instructions
  1. Preheat oven to 325°F (160°C)
  2. 1. In a bowl, whisk egg yolks and sugar until pale and thick. Set aside.
  3. 2. In a saucepan over medium heat, bring cream, milk and orange zest to a simmer. Gradually add to egg yolk mixture, whisking until incorporated. Stir in orange liqueur.
  4. 3. Pour custard into prepared jars, dividing equally. Place jars in baking pan, spaced evenly apart and not touching the sides of the pan, and add enough hot water to come halfway up the sides of the jars. Bake in preheated oven for 35 minutes or until center of custards is still wobbly. Remove from oven and transfer jars to a wire rack to cool for 30 minutes. Cover jars with plastic wrap and refrigerate overnight.
  5. 4. Place jars on a baking sheet. Sprinkle a little brown sugar over each custard. Using kitchen torch, burn sugar just until it melts. Place orange slices over melted sugar. Sprinkle with remaining brown sugar, dividing equally. Using torch, heat until sugar has caramelized and orange rind is a little burnt.
  6. Serve immediately.
Notes
  1. Excerpted from 150 Best Desserts in a Jar by Andrea Jourdan © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.
Almost All The Truth http://www.almostallthetruth.com/

Almost All The Truth - Blackberry Mont Blanc

Blackberry Mont Blanc
The original Mont Blanc dessert was so named because it resembles a snow-capped mountain in the Alps. Traditionally it is made with puréed chestnuts topped with whipped cream. For a summer version, blackberries are delightful and elegant. Tip: When choosing blackberries, make sure they are firm and without blemishes. Blackberries do not keep long in the refrigerator, so use them quickly. You can use store-bought meringue cookies or make your own.
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Ingredients
  1. Four 8-ounce (250 mL) jars
  2. Food processor
  3. Electric mixer
  4. Pastry bag fitted with fluted tip
  5. 2 cups blackberries, divided
  6. 1⁄2 cup confectioner’s (icing) sugar
  7. 1⁄2 tsp vanilla extract
  8. 1⁄2 tsp ground ginger
  9. 1 cup heavy or whipping cream
  10. 8 small meringue cookies (see Tips)
  11. 8 Gold candy pearls, optional
Instructions
  1. 1. Set aside 4 whole blackberries for use as garnish. In food processor fitted with the metal blade, process remaining blackberries, confectioner’s sugar, vanilla and ginger for 1 minute.
  2. 2. In a large bowl, using electric mixer at high speed, whip cream until soft peaks form. Spoon out 4 tsp whipped cream and set aside in a small bowl. Slowly add blackberry purée to large bowl, beating until stiff peaks form. Transfer to prepared pastry bag.
  3. 3. Place some gold candy pearls (if using) in the bottom of each jar. Top with a meringue cookie. Cover with a swirl of blackberry cream. Top with a second meringue. Add 1 tsp whipped cream to each jar and top with a blackberry.
  4. Serve immediately.
Notes
  1. Excerpted from 150 Best Desserts in a Jar by Andrea Jourdan © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.
Almost All The Truth http://www.almostallthetruth.com/

Almost All The Truth - Pink Chantilly with Cranberries

Pink Chantilly with Cranberries
Serves 4
Filled with antioxidants and loaded with vitamin C, cranberries are very healthful. However, we hear so much about their health benefits that we sometimes forget how truly delicious they can be. This recipe is certainly the simplest and one of the most beautiful ways to serve cranberries. Tips: Make sure to use real maple syrup. Maple-flavored and other table syrups contain a lot of granulated sugar or corn syrup and do not cook the same way. It’s worth every penny to get the real thing. Make this recipe just before dinner for a quick and happy treat.
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Ingredients
  1. Four 8-ounce tall jars
  2. Blender
  3. Fine-mesh sieve
  4. Electric mixer
  5. 11⁄2 cups raspberries, fresh or frozen
  6. 3 tbsp confectioner’s sugar
  7. 2 cups frozen cranberries, thawed
  8. 1⁄2 cup maple syrup
  9. 11⁄2 cups heavy or whipping cream
  10. 1 tbsp granulated sugar
  11. 1 tsp vanilla extract
  12. 1⁄2 cup cranberry juice
  13. Mint leaves
Instructions
  1. 1. In blender, purée raspberries and confectioner’s sugar. Transfer to a fine-mesh sieve placed over a bowl and press mixture through. Discard seeds and set raspberry purée aside.
  2. 2. In a saucepan over medium heat, cook cranberries and maple syrup, stirring often, for 15 minutes. Remove from heat and set aside to cool.
  3. 3. In a large bowl, using electric mixer at high speed, whip cream, granulated sugar and vanilla until soft peaks begin to form. Beating constantly, slowly add cranberry juice and half the raspberry purée.
  4. 4. Spoon remaining raspberry purée into jars, dividing equally. Top with whipped cream mixture, dividing equally. Refrigerate for up to 30 minutes.
  5. 5. When you’re ready to serve, remove jars from refrigerator and top with cooked cranberries. Using a long spoon, mix delicately. Garnish with mint leaves and serve immediately.
Notes
  1. Excerpted from 150 Best Desserts in a Jar by Andrea Jourdan © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.
Almost All The Truth http://www.almostallthetruth.com/
Have you ever made desserts in a jar? Have a favorite recipe?

 

I was sent a copy of this cookbook for my review. My opinions are my own as they can never be bought.


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