Eight Global Dessert Tours

 

International Desserts

Alright, gather 'round, food lovers! We're embarking on a global dessert tour, featuring eight of the most beloved international sweets, with a slightly healthier twist. Get your aprons ready, and let's get baking!

Important Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. I'll provide estimates for both the original and the honey/maple syrup versions.

Disclaimer: While I'm aiming for healthier, remember that moderation is key, even with natural sweeteners.

1. French Crème brûlée (France)

* Tone: Sophisticated, precise, and a touch dramatic.

Ingredients:

* 2 cups heavy cream

* 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)

* 5 large egg yolks

* 1/2 cup granulated sugar (Original) / 1/4 cup honey or maple syrup (Substitute)

* Pinch of salt

* 2 tablespoons granulated sugar for brûléeing (Original & Substitute)

Instructions:

1. Préchauffez le four! Preheat your oven to 325°F (160°C).

2. In a saucepan, combine the heavy cream and vanilla bean (and seeds, bien sûr!). Heat over medium heat until just simmering. Remove from heat and let steep for 30 minutes. If using vanilla extract, add it later.

3. In a bowl, whisk together the egg yolks, sugar (or honey/maple syrup), and salt until pale and slightly thickened.

4. Remove the vanilla bean from the cream. Gradually whisk the warm cream into the egg yolk mixture, tempering it to prevent the mixture from curdling.

5. Strain the mixture through a fine-mesh sieve into a pitcher or bowl.

6. Pour the custard into ramekins. Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins (water bath).

7. Bake for 40-50 minutes, or until the edges are set but the center still jiggles slightly.

8. Remove from the oven and let cool completely. Refrigerate for at least 2 hours.

9. Just before serving, sprinkle a thin, even layer of sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until golden brown and crisp. Alternatively, place under the broiler for a very short time, watching carefully to prevent burning.

10. Let the brûléed sugar harden for a minute or two before serving.

Cooking Time: 40-50 minutes baking, 2+ hours chilling.

Serving Suggestions: Serve chilled. A few fresh berries on the side add a lovely touch.

Nutritional Information (per serving):

* Original (Sugar): Calories: 350, Protein: 5g, Carbs: 20g, Fat: 30g

* Substitute (Honey/Maple Syrup): Calories: 320, Protein: 5g, Carbs: 15g, Fat: 30g

2. Tiramisu (Italy)

* Tone: Warm, inviting, and full of Italian flair.

Ingredients:

* 1 1/2 cups strong brewed coffee, cooled

* 1/4 cup coffee liqueur (optional)

* 1 package (7 oz) ladyfingers

* 1 cup mascarpone cheese

* 1/2 cup heavy cream

* 1/4 cup granulated sugar (Original) / 2 tablespoons honey or maple syrup (Substitute)

* 2 large eggs, separated

* 2 tablespoons unsweetened cocoa powder, for dusting

Instructions:

1. Prepariamo il caffè! Brew your strong coffee and let it cool. Mix with coffee liqueur, if using.

2. In a shallow dish, quickly dip each ladyfinger in the coffee mixture, just enough to moisten it. Don't soak them!

3. Line the bottom of a baking dish with a layer of soaked ladyfingers.

4. In a bowl, beat the mascarpone cheese until smooth.

5. In a separate bowl, beat the heavy cream until stiff peaks form.

6. In another bowl, beat the egg yolks with the sugar (or honey/maple syrup) until pale and thick. Gently fold in the mascarpone cheese and whipped cream.

7. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone mixture.

8. Spread half of the mascarpone mixture over the ladyfingers.

9. Add another layer of soaked ladyfingers.

10. Spread the remaining mascarpone mixture over the ladyfingers.

11. Cover and refrigerate for at least 4 hours, or preferably overnight.

12. Before serving, dust generously with cocoa powder.

Cooking Time: 20 minutes prep, 4+ hours chilling.

Serving Suggestions: Serve chilled in squares or scoops.

Nutritional Information (per serving):

* Original (Sugar): Calories: 300, Protein: 8g, Carbs: 30g, Fat: 18g

* Substitute (Honey/Maple Syrup): Calories: 280, Protein: 8g, Carbs: 25g, Fat: 18g

3. Baklava (Greece)

* Tone: Traditional, slightly rustic, and bursting with flavor.

Ingredients:

* 1 pound phyllo dough, thawed

* 1 cup (2 sticks) unsalted butter, melted

* 2 cups mixed nuts (walnuts, almonds, pistachios), finely chopped

* 1 teaspoon ground cinnamon

* 1/4 teaspoon ground cloves

Syrup:

* 1 cup granulated sugar (Original) / 1/2 cup honey or maple syrup (Substitute)

* 1/2 cup water

* 1/4 cup honey

* 1 tablespoon lemon juice

* 1 cinnamon stick

Instructions:

1. Let's get started! Preheat oven to 350°F (175°C).

2. In a bowl, combine the chopped nuts, cinnamon, and cloves.

3. Brush the bottom of a 9x13 inch baking pan with melted butter.

4. Place one sheet of phyllo dough in the pan, brush with melted butter. Repeat with 8-10 sheets.

5. Spread half of the nut mixture evenly over the phyllo.

6. Layer 6-8 more sheets of phyllo, brushing each with melted butter.

7. Spread the remaining nut mixture over the phyllo.

8. Top with 8-10 more sheets of phyllo, brushing each with melted butter.

9. Using a sharp knife, cut the baklava into diamond or square shapes.

10. Bake for 45-50 minutes, or until golden brown.

11. While the baklava is baking, prepare the syrup. In a saucepan, combine the sugar (or honey/maple syrup), water, honey, lemon juice, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and discard the cinnamon stick.

12. As soon as the baklava comes out of the oven, pour the hot syrup evenly over it.

13. Let cool completely before serving.

Cooking Time: 45-50 minutes baking, cooling time.

Serving Suggestions: Serve at room temperature.

Nutritional Information (per serving):

* Original (Sugar): Calories: 400, Protein: 6g, Carbs: 35g, Fat: 28g

* Substitute (Honey/Maple Syrup): Calories: 370, Protein: 6g, Carbs: 30g, Fat: 28g

4. Mochi (Japan)

* Tone: Delicate, precise, and mindful.

Ingredients:

* 1 cup glutinous rice flour (mochiko)

* 1 cup water

* 1/2 cup granulated sugar (Original) / 1/4 cup honey or maple syrup (Substitute)

* Cornstarch or potato starch, for dusting

* Optional fillings: Anko (red bean paste), ice cream, fruit

Instructions:

1. Let's begin! In a microwave-safe bowl, whisk together the glutinous rice flour, water, and sugar (or honey/maple syrup) until smooth.

2. Cover the bowl with plastic wrap and microwave on high for 2 minutes.

3. Remove the bowl from the microwave and stir the mixture well.

4. Cover again and microwave for another 1-2 minutes, or until the mixture is translucent and sticky.

5. Dust a clean surface with cornstarch or potato starch.

6. Turn the mochi dough out onto the dusted surface. Be careful, it's hot!

7. Dust your hands with starch and knead the dough for a few minutes until smooth and elastic.

8. Divide the dough into small pieces.

9. Flatten each piece into a circle.

10. Place your desired filling in the center of the circle.

11. Bring the edges of the dough up and around the filling, pinching to seal.

12. Roll the mochi in starch to prevent sticking.

Cooking Time: 5-7 minutes microwaving, plus prep time.

Serving Suggestions: Serve at room temperature or chilled.

Nutritional Information (per serving):

* Original (Sugar): Calories: 150, Protein: 2g, Carbs: 30g, Fat: 1g

* Substitute (Honey/Maple Syrup): Calories: 130, Protein: 2g, Carbs: 25g, Fat: 1g

5. Brigadeiros (Brazil)

* Tone: Fun, festive, and easy-going.

Ingredients:

* 1 can (14 oz) sweetened condensed milk

* 2 tablespoons unsweetened cocoa powder

* 1 tablespoon butter

* Chocolate sprinkles, for coating

Instructions:

1. Let's make some brigadeiros! In a saucepan, combine the sweetened condensed milk, cocoa powder, and butter.

2. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan. This will take about 8-10 minutes.

3. Remove from heat and let cool completely.

4. Grease your hands with butter.

5. Roll the mixture into small balls.

6. Roll each ball in chocolate sprinkles.

7. Place in mini paper cups, if desired.

Cooking Time: 8-10 minutes cooking, cooling time.

Serving Suggestions: Serve at room temperature.

Nutritional Information (per serving):

* Original (Sugar): Calories: 80, Protein: 1g, Carbs: 15g, Fat: 2g (Brigadeiros are already made with sweetened condensed milk, so the sugar substitute is not applicable)

6. Churros (Spain)

* Tone: Lively, enthusiastic, and a little bit cheeky.

Ingredients:

* 1 cup water

* 1/2 cup butter

* 1/4 teaspoon salt

* 1 cup all-purpose flour

* 3 large eggs

* Vegetable oil, for frying

* 1/2 cup granulated sugar (Original) / 1/4 cup honey or maple syrup (Substitute)

* 1 teaspoon ground cinnamon

Instructions:

1. Vamos a hacer churros! In a saucepan, combine the water, butter, and salt. Bring to a boil.

2. Remove from heat and add the flour all at once. Stir vigorously until a smooth dough forms.

3. Let the dough cool slightly.

4. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.

5. Heat vegetable oil in a deep fryer or large saucepan to 375°F (190°C).

6. Transfer the dough to a piping bag fitted with a star tip.

7. Pipe the dough directly into the hot oil in 6-inch lengths.

8. Fry for 2-3 minutes per side, or until golden brown and crispy.

9. Remove the churros from the oil and drain on paper towels.

10. In a bowl, combine the sugar (or honey/maple syrup) and cinnamon.

11. Roll the churros in the cinnamon-sugar mixture.

Cooking Time: 5-6 minutes frying per batch, plus prep time.

Serving Suggestions: Serve warm with chocolate sauce or dulce de leche.

Nutritional Information (per serving):

* Original (Sugar): Calories: 250, Protein: 4g, Carbs: 30g, Fat: 14g

* Substitute (Honey/Maple Syrup): Calories: 230, Protein: 4g, Carbs: 25g, Fat: 14g

7. Gulab Jamun (India)

* Tone: Warm, comforting, and steeped in tradition.

Ingredients:

* 1 cup milk powder

* 1/4 cup all-purpose flour

* 1/4 teaspoon baking soda

* 2 tablespoons ghee (clarified butter), melted

* 1/4 cup milk, or as needed

Syrup:

* 1 cup granulated sugar (Original) / 1/2 cup honey or maple syrup (Substitute)

* 1 cup water

* 1/4 teaspoon cardamom powder

* A few strands of saffron (optional)

* 1 tablespoon lemon juice

Instructions:

1. Let's make some Gulab Jamun! In a bowl, combine the milk powder, flour, and baking soda.

2. Add the melted ghee and mix well.

3. Gradually add the milk, mixing until a soft, smooth dough forms. Do not over-knead.

4. Cover the dough and let it rest for 10 minutes.

5. While the dough is resting, prepare the syrup. In a saucepan, combine the sugar (or honey/maple syrup), water, cardamom powder, and saffron (if using). Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the syrup is slightly sticky. Add the lemon juice.

6. Divide the dough into small, equal-sized balls.

7. Heat ghee or oil in a pan over low heat.

8. Gently drop the balls into the hot ghee/oil and fry until golden brown on all sides. Fry over low heat to ensure they cook through.

9. Remove the fried balls from the ghee/oil and immediately drop them into the warm syrup.

10. Let the Gulab Jamun soak in the syrup for at least 1 hour, or preferably longer.

Cooking Time: 5-7 minutes frying, 1+ hour soaking.

Serving Suggestions: Serve warm or at room temperature, garnished with chopped nuts.

Nutritional Information (per serving):

* Original (Sugar): Calories: 200, Protein: 4g, Carbs: 30g, Fat: 8g

* Substitute (Honey/Maple Syrup): Calories: 180, Protein: 4g, Carbs: 25g, Fat: 8g

8. Alfajores (Argentina)

* Tone: Hearty, comforting, and perfect for sharing.

Ingredients:

* 2 cups all-purpose flour

* 1 cup cornstarch

* 1 teaspoon baking powder

* 1/2 cup butter, softened

* 1/2 cup granulated sugar (Original) / 1/4 cup honey or maple syrup (Substitute)

* 2 large egg yolks

* 1 teaspoon vanilla extract

* 1/4 cup milk, or as needed

* Dulce de leche, for filling

* Powdered sugar, for dusting

Instructions:

1. Let's bake some alfajores! In a bowl, whisk together the flour, cornstarch, and baking powder.

2. In a separate bowl, cream together the butter and sugar (or honey/maple syrup) until light and fluffy.

3. Beat in the egg yolks and vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Add milk if needed to bring the dough together.

5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

6. Preheat oven to 350°F (175°C).

7. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.

8. Use a round cookie cutter to cut out circles.

9. Place the cookies on a baking sheet lined with parchment paper.

10. Bake for 8-10 minutes, or until lightly golden.

11. Let cool completely.

12. Spread dulce de leche on the bottom of one cookie and top with another cookie to create a sandwich.

13. Dust with powdered sugar.

Cooking Time: 8-10 minutes baking, 30+ minutes chilling.

Serving Suggestions: Serve at room temperature.

Nutritional Information (per serving):

* Original (Sugar): Calories: 220, Protein: 3g, Carbs: 35g, Fat: 8g

* Substitute (Honey/Maple Syrup): Calories: 200, Protein: 3g, Carbs: 30g, Fat: 8g