Dessert on the fly can be a stylish treat by turning a simple store-bought cheesecake into a plated beauty. Apply three principles (shape, colour & texture) and let your creativity flow.
Serves 6 to 8. Prep time 10 minutes. Cooks in 5 minutes.
Shape:
Use an interestingly-shaped dish that is close in size to your dessert. Charger plates in varying shapes and colours are available everywhere from your grocery store to local kitchen boutiques.
Colour:
A few frozen cranberries, raspberries or blueberries will dress up a basic dessert instantly. Fill a squeeze bottle with white or dark chocolate to apply a stylish swirl to the plate. Make a simple coulis and pour over plated pieces as you serve.
Texture:
Smooth and creamy, basic vanilla cheesecake begs for a crunchy maple sugar topping that is easily bruléed with a butane torch. Torches aren't just for the garage - check out kitchen specialty stores for a selection that will add a professional flair to your dessert.
Ingredients:
- 1 frozen New York style cheesecake (any size, defrosted)
- Maple sugar - enough to lightly coat the top of the cheesecake (you can use granulated or brown sugar as well)
Preparation:
Place cheesecake on serving platter, pat with paper towel to absorb any moisture and sprinkle with sugar. Use torch to melt and brown the sugar (it's a good idea to do this near the hood fan as it will smoke a little).
Raspberry Coulis
Makes: About 1 cup (250 ml)
Prep time: 10 minutes
- 1 (10-oz) package frozen raspberries in syrup
- 2 tbsp (30 ml) sugar
- 1 tsp (5 ml) fresh lemon juice, or to taste
Purée raspberries with syrup, sugar and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids. Transfer to squeeze bottle and refrigerate for up to 3 days.
Note: If using fresh berries - mix 2 ½ cups (625 ml) fresh raspberries with 1/4 cup (50 ml) sugar.
Korey's Tip
Dig through cupboards to find interesting serving plates you may have forgotten about.
