Desserts can make any meal look like a sumptuous affair, turning what could have been a humble spread into an unforgettable one for your guests. Whether it is a dinner or a full blown gathering for family and friends, these party desserts are bound to leave a mark on your guests’ minds. Why serve them classic confections when you can surprise them with an unexpected creation?
But unique desserts don't necessarily indicate that the method is complicated or require specialized ingredients. And there is no shortage of ways to get creative: savory-sweet pairings, desserts that throw in a herb or spice, or meat-based (a la bacon ice cream). Some of these ideas push the boundaries of traditional desserts, while others take a popular item and add a distinctive element to it. These are also desserts without milk, making them ideal recommendations for anyone who is lactose intolerant and does not like milk in their sweet dishes.
1. Lavender Honey Panna Cotta
Ingredients:
- 500 ml coconut cream cream
- 100 gm wild honey
- 1 tsp dried lavender
- 10 gm powdered gelatin
- 50 ml water
- Fresh berries (for garnish)
Method:
- In a saucepan, heat the cream, honey, and lavender over medium heat until it just begins to simmer.
- Remove from heat, cover, and let the lavender steep for 10 minutes.
- Strain the lavender out and return the cream mixture to the saucepan.
- Dissolve the gelatin in water, then stir it into the warm cream mixture.
- Pour the mixture into individual serving cups or ramekins and refrigerate until set.
- Before serving, top with fresh berries for a pop of color and freshness.
2. Olive Oil and Sea Salt Chocolate Mousse
Ingredients:
- 200 gm dark chocolate (chopped)
- 200 ml coconut cream
- 3 large eggs (separated)
- 50 gm sugar
- 3 tbsp olive oil
- Sea salt flakes (for garnish)
Method:
- Melt the dark chocolate in a heatproof bowl over simmering water, then remove from heat.
- Stir the olive oil into the melted chocolate until it is smooth.
- In a separate bowl, whisk the egg yolks and sugar until light and fluffy, then fold them into the chocolate mixture.
- Whip the heavy cream until soft peaks form, then gently fold it into the chocolate mixture.
- In another bowl, whisk the egg whites until stiff peaks form, and carefully fold them into the mousse.
- Spoon the mousse into serving glasses and refrigerate until set.
- Before serving, sprinkle a pinch of sea salt flakes on top for a unique savory touch.
3. Basil-Lime Sorbet
Ingredients:
- 500 ml water
- 200 gm sugar
- 10 gm fresh basil leaves
- 100 ml fresh lime juice
- Zest of 1 lime
Method:
- In a saucepan, combine water and sugar, and heat until the sugar is fully dissolved to make a simple syrup.
- Remove from heat and add the fresh basil leaves to the syrup, allowing them to steep for 15 minutes.
- Strain the basil out and stir in the lime juice and zest.
- Chill the mixture in the refrigerator until cold.
- Once chilled, churn in an ice cream maker until thickened, then freeze until firm.
4. Matcha Tiramisu
Ingredients:
- 250 gm mascarpone cheese
- 300 ml strong brewed green tea (cooled)
- 200 gm ladyfinger biscuits
- 3 large eggs (separated)
- 100 gm sugar
- 2 tbsp matcha powder
- Whipped cream (for garnish)
Method:
- In a large bowl, whisk the egg yolks and sugar until light and creamy, then fold in the mascarpone cheese until smooth.
- In a separate bowl, whisk the egg whites until stiff peaks form, then gently fold them into the mascarpone mixture.
- Dip the ladyfinger biscuits into the green tea, making sure not to soak them for too long.
- Layer the soaked biscuits in a dish, followed by a layer of the mascarpone mixture.
- Repeat the layers, finishing with a layer of mascarpone.
- Dust the top with matcha powder and refrigerate for at least 4 hours before serving.
- Top with whipped cream before serving for an extra creamy finish.
5. Black Sesame Ice Cream
Ingredients:
- 500 ml coconut cream
- 250 ml coconut milk
- 150 gm sugar
- 3 tbsp black sesame paste
- 4 large egg yolks
Method:
- In a saucepan, heat the cream, milk, and sugar until warm.
- In a separate bowl, whisk the egg yolks till it becomes smooth.
- Gradually whisk the warm cream mixture into the yolks, then return to the saucepan.
- Cook the mixture over low heat, stirring continuously until it slightly thickens.
- Stir in the black sesame paste until fully dissolved.
- Let the mixture cool, then churn in an ice cream maker until thick.
- Freeze for at least 4 hours before serving.