Summer is the perfect opportunity to compose refreshing and gourmet desserts. Granites, mousses, pies or even soups, discover our selection of 15 summer desserts to delight you.
In summer, the desserts fresh are the stars of our plate! Mousses, granitas, ice creams, panna cotta, fruit salads or frozen charlottes can be tasted fresh. Also test gourmet drinks such as milkshakes, lassis or smoothies.
On the same subject
The great classics are also there. Crumbles, pies and clafoutis remain safe bets that delight young and old in any season!
Stock up on summer flavors with our selection of 15 gourmet and refreshing desserts.
Ingredients that bring gluttony to summer desserts
Summer is a season full of fruits. You will find on the market stalls:
-Red fruits: raspberry, strawberry, cherry, blueberries, blackcurrants or blackberries.
– Orange fruits, such as apricots, peaches, nectarines or nectarines.
– Thirst-quenching fruits, such as melon or watermelon.
-Fruits available until autumn, such as plums, grapes, figs, apples or pears.
For twist your preparationsdo not hesitate to bring to your desserts:
-Of crisp by integrating oilseeds (almonds, hazelnuts, walnuts and pistachios, among others) or biscuits.
-Of the freshnesswith herbs such as mint, basil, tarragon or lavender.
Peach and almond tart Pre-bake a shortcrust pastry for 15 minutes, and coat it with egg white when it comes out of the oven. Rinse and slice 3 peaches. Beat 1 egg in a bowl with 100 g of sugar, before incorporating 40 g of soft butter and 125 g of ground almonds. Stir until a homogeneous mixture is obtained. Pour it over the shortcrust pastry, and place the peach pieces on top. Bake the tart at 220°C until the cream is golden and puffy.
Lime basil mousse Take the zest of an organic lime and squeeze its juice. Pour it into a saucepan with 25 g of sugar. Mix everything together and bring to a boil before removing the pan from the heat. Stir in 4 basil leaves and allow the mixture to cool. Whip 220 ml of whipped cream. In a bowl, beat 1 egg yolk with 1 tbsp. at s. olive oil. Add the cooled sweetened lemon juice, then the whipped cream gradually, mixing gently. Pour the mousse into verrines and refrigerate for 3 hours.
Strawberry panna cotta Pour 1 L of cream into a saucepan, and add 200 g of sugar and the seeds of 2 vanilla pods. Bring to the boil, stirring regularly with a wooden spatula. During cooking, place 4 sheets of gelatine in a bowl with a little cold water. When the cream is boiling, remove it from the heat and add the gelatine sheets. Stir then pour the cream into ramekins. Refrigerate them for 6 hours. Rinse 500 g of strawberries, hull them and blend them in a blender. Serve the panna cotta with the strawberry coulis.
Fresh fruit salad Rinse 300 g of strawberries and cut them in half. Remove the skin from 2 bananas and 3 kiwis, and slice the fruit into rounds. Dice the flesh of ½ pineapple. Combine the fruit in a salad bowl. Drizzle them with 4 tbsp. at s. grapefruit juice and 1 tbsp. at s. brown sugar. Mix and chill until serving.
Raspberry and lemon cake In a bowl, beat 3 eggs with 150 g of sugar. The mixture should whiten. Add the zest and juice of 1 organic lemon and stir. Incorporate 125 g of melted butter and 160 g of flour. Mix the dough. Rinse 100 g of raspberries, cut them in half and add them to the preparation. Then pour the mixture into a cake tin previously lined with parchment paper. Bake the cake for 45 minutes at 160°C. Prick it with a knife to check that it is well cooked.
Strawberry crumble Rinse 400 g of raspberries and place them at the bottom of a crumble dish. Prepare the dough by mixing with your fingertips 100 g of butter with 125 g of flour, 75 g of white sugar and 50 g of brown sugar. The dough should crumble and get a sandy texture. Cover the raspberries with the batter. Bake the crumble for 35 min at 180°C.
Frozen Strawberry Charlotte Line a charlotte mold with cellophane paper. Dip ladyfingers in strawberry or orange juice, and arrange them on the edge of the mould. Add vanilla ice cream halfway up. Pour in 125 g of strawberry coulis. Incorporate an additional layer of soaked ladyfingers, then top with vanilla ice cream before placing a final layer of biscuits. Place in the freezer and then in the fridge 2 hours before serving. At the last moment, garnish the charlotte with fresh strawberries.
Peach melba and raspberry coulis Brown 80 g of slivered almonds in a pan. Place 250 g of frozen raspberries in a blender with 25 g of icing sugar and the seeds of a vanilla pod. Mix the ingredients to obtain a coulis. Pour 1 peach in syrup into verrines with a scoop of vanilla ice cream, raspberry coulis and slivered almonds.
plum crumble Rinse, pit and cut in half 400 g plums. Arrange them in the bottom of a crumble dish. Mix with your fingers in a salad bowl 125 g of soft butter with 125 g of flour and 100 g of sugar. The dough should get a sandy texture. Pour it over the plums. Bake the crumble in the oven at 180°C for 25 to 30 minutes.
Apricot ice cream Rinse, peel and pit 1 kg of apricots. Then cut them into pieces and place them in a casserole dish, accompanied by 100 g of sugar, 1 sachet of vanilla sugar and the juice of 1 squeezed lemon. Mix and cook the ingredients gently over low heat for about thirty minutes. Stir the preparation regularly. Then mix everything together before leaving to cool. Incorporate 20 cl of fresh cream and stir until a homogeneous texture is obtained. Pour the mixture into an ice cream maker and let it run for 40 minutes.
Lemon melon granita Dice the flesh of 2 melon. Place the pieces in a blender, along with 60 g of icing sugar and the juice of 1 lemon. Mix everything together until you get a smooth puree. Place the mixture in a freezer-safe container. Then scrape the preparation with a fork every 30 minutes, repeating the operation 6 times. Serve ice cold.
Yogurt with chia seeds and cherry coulis For 2 people. Rinse, stem and pit 300 g of cherries. Stew them in a casserole dish with 50 g of sugar, ½ cup of water and the juice of ½ a lemon. Cook over low heat for 10 mins. Mix and let cool. Mix 125 g of cottage cheese with 125 g of yoghurt, 1 tbsp. at s. of brown sugar and 5 g of chia seeds. Arrange in two bowls and add a little cherry coulis.
Strawberry, lime and mint granita Rinse, hull and cut in half 600 g strawberries. Blend them in a blender. Mix the coulis with 100 g of sugar, the juice of ½ squeezed lime and 1 tbsp. at s. fresh mint. Arrange the preparation in a tray and place everything in a freezer. Scrape the mixture every 30 min, repeating the operation 6 times.