A foolproof guide to deconstructed desserts you can make in your kitchen

Feeling fancy lately? Then you might want to try these avant-garde recipes inspired by the modern art of deconstructed desserts. There’s no history lesson in this, fortunately, or unfortunately, and like its artistic counterpart, these desserts also have no structure and are in absolute shambles. However, as ramshackle as they might look, they don’t compromise on the taste and can be a fun experience if you seek something out of the ordinary fare of painstakingly structured desserts. Embrace the glorious mess and forego the assembly and arrange the desserts as per your liking.

1. Deconstructed Fruit Cobbler

Ingredients:

• 1 portion of 9-inch pie crust dough
• 30 ml vegetable oil
• 85 gm refined sugar (+ 45 gm sugar for later)
• 60 gm cornstarch
• 240 gm fresh mixed berries (blackberries, raspberries, or blueberries)
• 225-280 gm fresh peaches (thickly sliced, can also use frozen ones)
• 45 ml fresh lemon juice
• 45-60 ml water

Instructions:

1. Set the oven temperature to 190°C and let it preheat, then line a baking sheet with parchment paper. Roll out the pie crust dough on the parchment. Brush with oil and sprinkle with 45 gm of the sugar. Using a pastry wheel or knife, cut the dough into random shapes. Randomly arrange the cut pieces and bake until golden brown, about 10 minutes. Once done, then remove from oven.
2. Take a large saucepan. Add the 85 gm sugar and 60 gm cornstarch. Add the peaches, lemon juice, and water. Toss them in the saucepan to coat the fruit evenly. Heat until the fruit mixture just begins to bubble. Reduce heat to simmer. Keep stirring continuously for 5 minutes. The fruit will break down, to look slightly thick but still juicy.
3. Grease a baking dish with butter. Then scoop half of the fruit mixture into the baking dish. Top with half of the baked crust pieces. Add the remaining fruit mixture and top with the remaining crust pieces.
4. Place in the oven and bake just until heated through and bubbly. Serve warm with a scoop of vanilla ice cream, like you would any pie or regular cobbler.

2. Deconstructed Lemon tatt

Ingredients:

• 40 gm almond meal
• 40 gm coconut flakes (unsweetened)
• 20 ml honey
• 40 gm corn flour
• 55 ml fresh lemon juice
• 135 gm sugar
• 120 ml Greek yogurt
• 3 egg yolks (whisked)

Instructions:

1. Preheat oven to 220°C and line a tray with baking paper.
2. Take a small bowl. Add the almond meal and coconut, rubbing in the honey until crumbly. Spread this out on the lined tray. Bake for no more than 5 minutes. Be hawk-eyed and watch to avoid burning. Once golden brown, remove and set aside to cool.
3. Take a saucepan, set to medium heat, and briskly and continuously whisk the corn flour, lemon juice, and powdered sugar until thickened.
4. Remove from heat. Then briskly whisk in the egg yolks first. Then the yogurt. The mixture should reach a smooth consistency.
5. Spoon into 4 glasses or serving bowls, top with the crumble mixture, and fresh lemon zest.

3. Deconstructed Strawberry Shortcake

Ingredients:

• 355 ml heavy whipping cream
• 450 gm strawberries
• 125 gm all-purpose flour
• 10 gm baking powder
• 55 gm unsalted butter
• 65 gm granulated sugar
• A small pinch of salt
• 5 ml vanilla extract

Instructions:

1. Put a metal bowl in the freezer for an hour or two (for the whipped cream). Then preheat the oven, setting it to 200°C. Then take a baking sheet and cover it with parchment paper.
2. Wash strawberries under running water. Pat them dry and put them on a chopping board. Slice them thinly and place them in a bowl. Sprinkle 15 gm of the sugar over them and pour half of the vanilla essence. Mix, and cover with plastic film. Refrigerate until the serving stage.
3. Take the dry ingredients in another bowl – flour, 15 gm of sugar, baking powder, and salt and mix and set aside.
4. Take the butter and shave it down coarsely using a grater into the flour mixture. Use your fingertips to rub the butter into the flour until crumbly. Add 120 ml of cream and knead well until a dough forms.
5. Divide the dough into 4 pieces. Pat each into a disk – 7.5x2 cm in diameter and thickness. Place them on the baking sheet, equidistantly spaced.
6. Remove the chilled bowl from the freezer. Brush the tops of the shortcakes with a small amount of the remaining cream (reserving most for whipping) and sprinkle with 5 g of sugar.
7. Bake the shortcakes. Put the timer on for 18 minutes; this will be enough for them to turn lightly golden. Remove from the oven and allow to cool.
8. Remove the metal bowl from the freezer and add 15 gm of sugar and the other half of vanilla essence to the remaining cream. Use a hand blender to vigorously whip the cream until soft peaks form. This will take about 3 minutes.
9. Refrigerate the whipped cream while the shortcakes finish baking.
10. To serve, divide the strawberries, shortcakes, and whipped cream like you would a Mexican platter, between plates.