no bake recipes

Hi do you have any recipes where you don't have to bake the cakes or desserts? thanks!

there was a thread just a bit ago on this -try typing no bake in the search box. There were a number of suggestions for microwave cakes, and also upside down cakes made in a skillet on the stove top.

Here is the link to the thread on microwave cakes that hkchoi mentioned.


http://hongkong.asiaxpat.com/forums/recipes/threads/93371.asp


Also tiramisu and chocolate mousse don't require any baking.



And assuming you have access to a microwave, here is a recipe for Creme Caramels.


Ingredients

125ml water

125g granulated sugar

3 medium size whole eggs

1 medium size egg yolk

50g caster sugar

450ml milk

1 teaspoon vanilla essence


Method

1. Place the water and granulated sugar in a heatproof glass jug and stir well. Cook on HIGH for 11 minutes, until golden. Don't let the syrup to become too brown because it will continue to cook after you take it out of the oven. Pour quickly into 6 ramekin dishes, then leave to cool and harden.

2. Meanwhile, beat the eggs, egg yolk and caster sugar together.

3. Pour the milk into a jug and cook on HIGH for 4 minutes. Whisk into the egg mixture with the vanilla essence, then strain the mixture back into the jug. Divide between the dishes.

4. Stand the dishes in one container and pour in enough water to come halfway up the sides of the dishes. Cook on LOW for 12 minutes, until set.

5. Remove from the water, leave to cool, then chill.

6. To serve, invert each caramel onto a serving dish.

Chocolate Truffles - easy and no oven needed:


http://hongkong.asiaxpat.com/forums/recipes/threads/96338.asp

do you have the recipe for making tiramisu and chocolate mousse? thanks!

Here are some yummy no-bake desserts. I have posted on the Recipes forum a no-bake cheesecake which you might want to check out.



Chocolate Mousse 1

Serves: 6


Ingredients

200g dark chocolate, 70% cocoa solids

6 egg yolks

9 egg whites


Method

1. Melt the chocolate in a microwave, or in a heatproof bowl set over a pan of simmering water. Allow to cool. Meanwhile, separate the eggs.

2. When the chocolate has cooled, beat in the egg yolks to give a smooth, glossy mixture. Whisk the egg whites until stiff peaks form. Fold half into the chocolate mixture and then fold the other half.

3. Divide the mousse among individual serving dishes or one large bowl and chill until set.




Chocolate Mousse 2

Serves: 6


Ingredients

200 g dark chocolate (75 per cent cocoa solids), broken into pieces

3 large eggs, separated

40 g golden caster sugar


Method

1. Place the broken-up chocolate and 120 ml of warm water in a large heatproof bowl over a saucepan of barely simmering water. Then, keeping the heat at its lowest, allow the chocolate to melt slowly – it should take about 6 minutes.

2. Now remove it from the heat and give it a good stir until it's smooth and glossy, then let the chocolate cool for 2-3 minutes before stirring in the egg yolks. Then give it another good mix with a wooden spoon.

3. In a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time, then whisk again until the whites are glossy.

4. Using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest. Take your time – it needs gentle folding and cutting movements so that you retain all the air, which makes the mousse light.

5. Divide the mousse between ramekins or glasses (or put in one large bowl) and chill for at least 2 hours, covered with clingfilm. Serve with softly whipped cream (optional).




And here is Chocolate Truffle Cake


Ingredients

568ml carton double cream, at room temperature (this is very important to ensure smooth texture)

225g dark chocolate (with at least 70per cent cocoa solids)

Cocoa powder, to finish


Method

1. Break the chocolate into small pieces and place in a basin over a pan of just-simmering water. Leave until the chocolate is completely melted, stirring once or twice. Remove from the heat and leave to cool slightly.

2. Meanwhile, use a wad of kitchen paper dipped in a little vegetable oil to grease a loose-bottomed, 20cm-diameter cake tin – must be at least 5cm deep. Line the oiled tin with cling-film.

3. Whip the (room temperature) cream until it holds soft peaks. Stir a large spoonful of the whipped cream into the warm, melted chocolate. Mix it in completely, ensuring there are no white streaks remaining. Then, carefully but thoroughly, fold this chocolate and cream mixture into the remaining whipped cream.

4. Pour the mixture into the prepared cake tin and smooth the top so it is completely level. Chill the mixture for at least 2 hours.

5. To serve the truffle slice, turn the tin upside down on to a plate, let the cake slip out, then remove the cling film. Dust the cake with sieved cocoa powder, then cut into slices with a sharp, warm knife.




Tiramisu


Ingredients

3 egg yolks

75g caster sugar

a good splash or two Kahulua or coffee liqueur

500g mascarpone

200ml strong coffee or espresso, cold

14 boudoir biscuits or sponge finger biscuits

25g plain chocolate, finely grated

cocoa powder


Method

1. Using an electric whisk beat the egg yolks and caster sugar together until pale and thick. Add the mascarpone and whisk slowly until the mixture is pale and smooth. Add 1 tbsp of the coffee liqueur and whisk gently.

2. In a separate bowl, mix the coffee and remaining coffee liqueur.

3. Dip half of the boudoir biscuits into the coffee mixture place in the bottom of 4 glass coffee cups or small bowls. (Alternatively, place in a single glass bowl or dish to make one large Tiramisu).

4. Spoon over half the mascarpone mix and sprinkle with half the chocolate. Repeat with another layer of biscuits, mascarpone and chocolate. Cover and refrigerate for 2 hours and dust with cocoa powder before serving.




For somethings without chocolate!


Raspberry Tofu Dessert

Serves 4


Ingredients:

225g raspberries, fresh or frozen

1 packet firm silken tofu

1/2 tsp vanilla essence

2 tbsp honey


Method:

1 If using frozen raspberries allow to thaw completely, retaining a few for garnishing.

2 Combine all the ingredients and press through a sieve to remove the raspberry seeds.

(This is easier if first processed in a blender or food processor).

3 Divide the mixture between four dessert dishes and chill for up to 2 hours.

4 Garnish with reserved raspberries and serve.


You can also use other fruits; I make it with pineapple too.




Lemon Ice Cream

Serves: 4


Ingredients

3 juicy lemons, preferably unwaxed

175g icing sugar

420ml double cream

3 tablespoons iced water


Method

1. Grate the zest from two of the lemons (using a Microplane grater or similar fine grater). Squeeze the juice of all three lemons and pour into a bowl with the zest and sugar, stir to combine and leave for 30 minutes to let the flavour intensify.

2. Whip the cream with the water until it holds soft peaks, then whisk in the sweetened lemon juice. Turn into a shallow container, cover and freeze till firm - no stirring, crystal-breaking-up, mixing or anything needed. This could take anything from 3-6 hours.

3. Before serving, let it stand in its container in the fridge for half an hour or so.




Sorbet


Ingredients

1/2 kg raspberries or strawberries

1/2 kg caster sugar

Juice of 2 lemons

Juice of 2 oranges


Method

1. Puree the fruit in a blender. Sieve out the seeds if you don’t want them in the sorbet.

2. Stir in the juice of the lemons and oranges. Add the sugar and mix well.

3. Pour into a freezer-friendly container and put in the freezer.

4. Stir the mixture with a fork every 2-3 hours to promote even freezing.




Strawberry parfait


Ingredients

225-280g strawberries

3 eggs

170ml double cream

icing sugar


Method

1. Puree the fruit in a blender or through a sieve.

2. Beat the eggs to a froth and stir in the icing sugar. Add the fruit puree.

3. Whip up the cream till thick but not too stiff. Fold the cream into the mixture, don’t mix too much so there will be a marble effect.

4. Pour into freezer-friendly container and freezer for a minimum of 2 hours. No need to stir.

This no-bake cheesecake recipe is so fast and easy to make, and yet delivers beautiful, summery, light and fluffy flavours. Shown here with cherries, you can top it with your favourite fresh fruit, fruit conserves, pie filling or your own concoction. This cake is refreshing on warm days as you store it and serve it straight from the fridge. This recipe makes 8” (20 cm), 9” (23 cm) and 10” (25cm) cakes.


Ingredients


For the base:


Digestive biscuit crumbs

or Graham cracker crumbs 135 grams / 5 oz / 1¼ cups

Cinnamon ½ tsp

Dark brown soft sugar 5 tbsp (i.e. 80 ml)

Melted butter 75 grams / 2¾ oz


For the filling:


Cream cheese 300 grams / 10½ oz

Whipping cream (35% fat) 450 ml / 2 cups

Icing/confectioners’ sugar 125 grams / 1 cup

Lemon juice 1 tsp

Vanilla essence 1 tsp


For the topping:


cherry compote 500 grams / 1lb 2oz

Corn flour 3 tbsp


Directions


1. In a mixing bowl, pound the biscuits/crackers until you have small crumbs. Then mix in the cinnamon and the dark brown soft sugar to give it its delicious, rich character. Finally, mix the melted butter in. Press the mixture for the base evenly onto the bottom of a spring form cake pan. Refrigerate until firm (allow half an hour).


2. Whip/whisk the whipping cream until it is nice and fluffy. Separately, mix the cream cheese, the icing/confectioners’ sugar, the lemon juice (for freshness) and the vanilla essence until soft and smooth. Roll the whipping into this mixture, without losing the fluffiness and lightness, then pour onto the base in the cake pan and smooth. Ideally, refrigerate at this stage for two or more hours until firm.


3. Spread your favourite topping on the cheese cake. Here, we used 500 grams of cherry compote (because my family loves the fruity flavour) and thickened it over the hob with corn flour so that, when we remove the spring form sides, it won’t run down the sides and will stay neat and clean. Once the sauce has cooled a little, spread it on quickly (without melting the creamy filling), then place in the fridge until ready to serve.