A dessert served in a glass looks beautiful and is quick to make. Whether you have guests over for dinner or want to treat yourself to something sweet, a quick dessert is always a good idea. Today's recipes from Jamie Oliver not only impress with their short preparation time, but also with their great taste! See for yourself that you can conjure up delicious desserts with just a few ingredients.
Recipe for cherry chocolate mousse in a glass
Preparation time: 30 minutes
Kalorien pro Portion: 406 kcal
Ingredients for 6 servings:
200 g dark chocolate (70% cocoa)
1 x 400 g can of black cherries in syrup
200 ml Double cream
4 large eggs
2 tablespoons powdered sugar
Melt the chocolate in a steam bath and then let it cool for 10 minutes. Meanwhile, simmer the cherries and their syrup in a pan over medium heat until the mixture thickens.
Lightly beat the double cream. Separate egg yolks and whites. Add the yolks to the cream, add the powdered sugar and stir with a whisk. Add a pinch of sea salt to the egg whites and beat with a clean whisk until the mixture thickens. Add the cooled chocolate to the double cream, then very gently stir in the egg whites with a spatula.
Divide the mousse into six glasses and decorate with the cherries and syrup.
Jamie Oliver's affogatto with amaretti cookies
Preparation time: 5 minutes
Kalorien pro Portion: 374 kcal
Ingredients for 1 serving:
75g leftover dessert e.g. Christmas pudding, chocolate mousse or cake
1 scoop of vanilla ice cream
1 shot of hot espresso
1-2 Amaretti-Kekse
This dessert can be whipped up in just 45 seconds. It's a quick and easy solution if you have a lot of leftover chocolate pudding or mousse.
The one leftleftover puddingPour into each glass, then place a scoop of ice on top and pour the espresso over it. If you are making the dessert for children, you can use decaffeinated coffee. Crush the amaretti cookies and sprinkle on top.
Lemon curd and raspberries
Preparation time: 15 minutes
Ingredients for 4 servings:
50 grams of hazelnuts
50 Gramm Butter
8 Ingwerkekse
Lemon zest
sour cream
1 teaspoon powdered sugar
Vanilla extract
Lemon curd (homemade or purchased)
Raspberries (or strawberries)
fresh mint
Chocolate for grating
Briefly roast 50 grams of hazelnuts in a pan without fat. Meanwhile, crumble the ginger biscuits in a clean tea towel. Roughly chop the hazelnuts directly in the pan, then add the butter and turn off the heat. Fry the butter together with the nuts until the butter has melted. Add about two teaspoons of lemon zest and the cookie crumbs and stir everything together with a spoon. Pour the resulting dough into glasses and press down a little. Put in the fridge.
Diesour creamMix with powdered sugar and vanilla. Put a dollop of lemon curd in each glass, sprinkle three or four raspberries on top and then layer the crème fraîche, raspberries and lemon curd again. Then add a few small mint leaves.
Take a bar of chocolate and place it so that the smooth side is facing up. Scrape with the flat part of a knife so that the chocolate becomes rolls. Carefully sprinkle the chocolate rolls over the desserts and place in the refrigerator until ready to serve.
Ice cream banoffee sundae in a glass
Preparation time: 25 minutes
Kalorien pro Portion: 366 kcal
Ingredients for 6 servings:
6 medium bananas
200g full-fat Greek yogurt
1 Prise Zimtpulver
2-3 tablespoons of honey, depending on how ripe the bananas are
50g raisins
3 tablespoons dark rum
50 g dark chocolate (70% cocoa)
50 g hazelnuts
4 tablespoons dulce de leche (milk caramel cream)
The night before, place a shallow bowl and 6 dessert glasses in the freezer so they get super cold. While they are cooling, cut 4 of the 6 bananas into pieces and blend them in a blender with the yogurt, cinnamon, honey, raisins and rum until smooth.
If you have time, you can let the raisins soak in the rum. If not, you can simply stir in the rum with the rest of the ingredients for extra flavor. If the bananas are ripe, you don't need as much honey.
Pour the banana mixture into the chilled bowl and place it back in the freezer next to the dessert glasses. TheIce creamtakes about five hours to freeze completely so will be perfect the next night.
The next day, grate the chocolate and roughly chop the hazelnuts. Toast the nuts in a dry pan for a few minutes. Heat the dulce de leche cream in a small saucepan until it becomes liquid. Meanwhile, slice the remaining 2 bananas.
Remove the dessert glasses from the freezer and start layering the dessert. The first layer starts with the thinly sliced bananas. Then add some banana ice cream, top with a spoonful of dulce de leche and finish with the roasted hazelnuts and grated dark chocolate. Delicious!
Quick dessert with yogurt and blackberries
Preparation time: 20 minutes
Kalorien pro Portion: 278 kcal
Ingredients for 6 servings:
1 vanilla bean
500g blackberries
100g sugar
the juice of a lemon
330 ml Double cream
200 ml fat-free Greek yogurt
Halve the vanilla pod and scrape out the pulp with a sharp knife. Place the pulp in a large pan along with 350 grams of the berries, the sugar and the lemon juice. Bring to a boil over medium heat.
Simmer for 3 to 4 minutes or until mixture thickens. The berries should keep their shape. Allow to cool.
Lightly beat the double cream in a large bowl, then mix in the yoghurt and a third of the syrup. Divide the rest of the syrup and the cream mixture into dessert glasses, garnish with syrup and fresh berries.
Tangerine dessert in a glass
Preparation time: 10 minutes
Kalorien pro Portion: 91 kcal
Ingredients for 6 servings:
800 ml Mandarinensaft (ca. 30 Clementinen)
white sugar, to taste
Small piece of fresh ginger, peeled
2 bags of gelatine fix powder (23 g in total)
2 fresh clementines, peeled and thinly sliced
1 large teaspoon of vanilla syrup or a few drops of vanilla extract
200 g Yoghurt
dark chocolate for grating
Pour the clementine juice into a saucepan over high heat to warm – do not bring to a boil. Add a little sugar to sweeten.
Grate a small piece of ginger and add some to the pot. If necessary, add a few drops of squeezed ginger root. Remove the juice from the heat. Sprinkle the gelatine over the juice, then stir quickly.
Arrange 6 small dessert glasses on a serving tray and place 2 tangerine slices in each glass. Pour the juice mixture into each glass and chill in the refrigerator for about 3 hours.
To garnish, stir the vanilla syrup into the yoghurt and place a dollop on each jelly. Then sprinkle with chocolate shavings.
