Summer is looming, and with it come all its good fruits. If you like to end your meals on a sweet note, discover our dessert recipes to enjoy this month of June.
In June, spring comes to an end, giving way to summer and all its gourmet products.
On the same subject
It’s the return of Red fruits, such as strawberries, raspberries, cherries and currants. On the side of the yellow fruits come the apricot, the peach or the nectarine. We also enjoy the sweet sweetness of melon or watermelon, and the liveliness of pomelo.
We are almost at the end of the rhubarb season, while that of the tomato (yes!) begins.
If you like raw fruits, eat them in skewers, in salads or even directly as is. If you prefer cooked fruit, compotes, clafoutis and pies are for you!
Heat: bet on fresh desserts!
With the rise of temperaturesyou will definitely enjoy the fresh desserts. Treat yourself then with mousses, fruit soups, sorbets or granitas!
To bring even more flavor to your desserts, bet on gourmet associations. Incorporate fresh herbs, such as mint or basil, or add spices. Cardamom, ginger or pepper will awaken your taste buds, while vanilla, cinnamon or anise will bring you a regressive sweetness.
Don’t hesitate to add crunch to your recipes with almonds, pistachios or some Hazelnut crushed!
To delight you in this month of June, here is 9 dessert recipes to try!
Strawberry, rhubarb and almond crumble Rinse, hull and cut in half 250 g strawberries. Wash, peel and cut the rhubarb into small 1cm pieces. In a bowl, mix by hand 60 g of flour, 60 g of sugar and 60 g of ground almonds until a crumbly powder is obtained. Arrange the rhubarb in a dish and pour 2 tbsp. at s. sugar. Mix before adding the strawberries and then the crumble topping. Bake the dish for 20 to 30 minutes at 180°C.
Cooked apricots Pour 10 cl of liquid honey, a few sage leaves and a few sprigs of rosemary into a saucepan. Heat over low heat for 5 minutes. Rinse, halve and pit 16 apricots. Arrange them on a baking tray lined with baking paper, rounded side down. Then pour the herbal honey over the fruit. Bake for 20 minutes at 180°C.
Apricot panna cotta For 6 persons. Rinse, peel, pit and cut into quarters 300 g apricots. It is possible to reserve a few pieces for decoration. Mix the fruit with 100 g of sugar. Soften 3 sheets of gelatin in cold water. Collect the seeds of 1 vanilla pod. Place 60 cl of liquid cream, the fruit purée and the vanilla in a saucepan. Turn on the heat and cook until boiling. Remove the pan from the heat, and add the gelatin, mixing everything well. Then pour the preparation into verrines before placing them in the fridge for at least 2 hours. Serve with the remaining wedges as garnish.
Melon granita with basil Cut the flesh of a melon into pieces. Mix the fruit with 5 ice cubes. Chop 12 basil leaves and add them to the mixture. Pour everything into a container before putting the whole thing in the freezer. Regularly scrape the mixture with a fork. It is possible to grind a little pepper on the granita when serving.
Peach and Cardamom Lassi For 4 people. Rinse, peel and pit 4 peaches. Take 15 cardamom capsules, and collect the seeds present inside. Crush them using a mortar. Mix the fruit with the cardamom, 4 whole yoghurts, 40 cl of semi-skimmed milk and 30 g of sugar.
Cherry compote Rinse, stem and remove the pit from 400 g of crises. Arrange them in a saucepan with 1 tbsp. at s. of sugar and 2 tbsp. at s. of water. Heat until boiling. Then reduce the heat and continue cooking gently for about ten minutes, stirring regularly. It is possible to add a little lemon juice to the preparation.