You get the appetizers and the main course we’ve got the recipes for dessert after lunch

Most lunches tend to be big especially when you go all out and serve the creme de la creme of your home cooking to your cherished guests. You might have forgotten desserts amid this, don’t worry fam, we got you, especially if the lunch is heavy, for these ultralight desserts are something even the filledtothebrim guest might want to try and be actually able to enjoy unlike a dense piece of chocolate cake or fudgy brownie that might induce a food coma.

1. Lemon mousse

(Serves 6)

Ingredients

For the Lemon Mousse

• 1 tsp gelatin powder
• 1 tbsp cold water
• Zest from 1 lemon
• 3 egg yolks
• 120 gm caster sugar
• 180 ml lemon juice (from 34 large lemons)
• 240 ml heavy cream

For the Lemon Curd

• 60 ml lemon juice (from 2 lemons)
• Zest from 1 lemon
• 2 egg yolks
• 60 gm caster sugar
• 40 gm unsalted butter, cubed and divided

Instructions

1. Mix the gelatin powder with the cold water in a small bowl and set aside to bloom.
2. Add the lemon zest, egg yolks, and caster sugar to a heatproof bowl and mix well. Set aside.
3. Take a medium pot, add lemon juice, and bring to a simmer. Once it bubbles, pour over the eggsugar mixture. Whisk well, then pour it back into the pot.
4. Turn on the flame to mediumlow and keep stirring until the liquid thickens slightly.
5. Remove from the heat, add the bloomed gelatin, and whisk well, pressing down to get the tough bits of gelatin, until fully dissolved. If needed, strain.
6. Transfer the mixture into a large bowl, cover with plastic wrap touching the surface of the cream, and place in the fridge to chill for about an hour.
7. Add the heavy cream to a bowl, and plug in your electric stand mixer or hand mixer. Whisk the heavy cream until stiff peaks form.
8. Take the lemon cream out of the fridge, whisk if need be, to loosen it, then fold the whipped cream into the lemon mixture, carefully, to not deflate the whipped cream.
9. Scoop or pour the lemon mousse into serving cups, seal the tops with plastic film, and refrigerate to set for two to three hours.
10. Now to make the lemon curd, add lemon juice, lemon zest, egg yolks, and sugar into a pot and whisk to combine.
11. Place the pot on the stove, on low heat, and keep whisking for five minutes, until it thickens.
12. Once it starts to thicken, add the cubed butter one by one while whisking, until melted.
13. Keep cooking on low heat while whisking for another 1015 minutes until the lemon curd has considerably thickened.
14. If the curd seems lumpy and refuses to go away even after whisking, strain it through a metal sieve for an ultrasmooth curd.
15. Keep aside to cool for 1520 minutes then scoop it over the lemon mousses. Store in the fridge with the plastic on until ready to serve this dessert after lunch.

2. Tiramisu Cups

(Serves 10)

Ingredients

• 450 gm mascarpone cheese, room temperature
• 475 gm heavy cream, chilled
• 100 gm granulated sugar
• 14 ladyfingers (Italian biscuit)
• 235 gm espresso
• 15 ml liqueur, optional
• 2 tsp Cadbury Cocoa Powder

Instructions

1. Brew the espresso first and set aside for it to cool.
2. Add heavy cream and sugar to a large mixing bowl, and beat with an electric hand mixer just until stiff peaks form.
3. Add mascarpone cheese into the bowl and mix with a spatula until incorporated.
4. Transfer the mixture into a piping bag and cut a small hole, for piping, at the edge.
5. Pipe the creamy mixture into individual serving glasses, then break one ladyfinger into three pieces and dip them in the coffee mixture. Then top it over the the layer of cream.
6. Follow with another layer each of cream and espressodipped ladyfingers. Finish off with the cream layer.
7. Seal the glasses or jars with lids or plastic film. Place in the fridge to chill for three hours.
8. Just before serving, remove the plastic film or lid, dust with cocoa powder and serve.

3. Strawberry Fool

(Serves 4)

Ingredients

• 340 gm strawberries
• 100 gm sugar, or to taste
• 240 gm heavy cream
• 1 tsp vanilla extract, optional

Instructions

1. Wash the strawberries first, then hull them and chop them down into quarterinch thick pieces. Add to a bowl with half of the sugar and toss for 10 minutes, then set aside for the strawberries to macerate.
2. Add half of the macerated strawberries plus the released juices into a blender and blend into a puree. Add the puree to the bowl with the half of the macerated strawberries.
3. Add heavy cream in a bowl with the remaining sugar and vanilla extract and whip until stiff peaks form.
4. Fold the strawberries into the bowl. Then scoop them into individual serving bowls and serve.
5. Or, you can store it in the fridge for a max of two to three hours before serving.