Are we getting full yet? Be sure to save some room for everybody’s favorite course! To finish off our summer recipe series, we now present dessert recipes to top off your meal. These recipes take full advantage of in-season summer berries and range from simple to decadent. Before making these desserts, check out the rest of our dinner with our our cold appetizers, hot appetizers, and entrées to put together a delicious summer four-course meal.
In addition to this sweet conclusion to our meal, this week during SUNY Week had our Morrisville State College make special SUNY Blue ice cream, a delectable blueberry flavored, blue colored treat! The ice cream social where this flavor made its debut benefited the South End Children’s Café in Albany. We hope you enjoy something delicious this week just as we are with these recipes provided by SUNY culinary programs!
The dessert from SUNY Delhi in today’s offerings comes with prestige. This peanut butter and jelly-inspired mousse helped win the SUNY Delhi team their first international competition trophy from the Copa Culinaria Mundial Junior competition in Costa Rica this June. According to Parris Sewer, the team’s captain, the Delhi team spent a lot of time brainstorming about what would make this mousse special. The win was borne of hard work and dedication. “We practiced, practiced, and then practiced some more, until we made the dessert with our eyes closed,” Parris said.
Recipe courtesy of Parris Sewer, Captain of SUNY Delhi’s Culinary Team
This sophisticated dessert is inspired by the classic PB&J. It will take some time and effort, but ambitious bakers can be sure they’ll impress guests with this award-winning recipe.
Note: We have converted measurements in this recipe from grams to more recognizable kitchen measurements for those who do not have a food scale, but they are not all 100% exact, so use the converted measurements at your discretion.
Peanut Butter Cream Ingredients:
Peanut Butter Cream Directions:
Banana Cream Ingredients:
Banana Cream Directions:
Chocolate Glaze Ingredients:
Chocolate Glaze Directions:
Peanut Financiers Ingredients:
Peanut Financiers Directions:
Mixed Fruit Ingredients:
Mixed Fruit Directions:
Raspberry Sauce Ingredients:
Raspberry Sauce Directions:
To finish, arrange the chocolate-glazed mousse on the plate with the financiers, croquant, and mixed fruit to your liking. Add the raspberry sauce to taste.
Recipe courtesy of JoAnne Cloughly, Department Chair of Agriculture and Food Management at Cobleskill
This recipe makes 6-8 servings.
Recipe courtesy of David E. Brough, Dean of the School of Hotel, Culinary Arts & Tourism at SCCC
This refreshing dessert pairs very well with seasonal berries such as strawberries, blueberries, raspberries, and blackberries. Additionally, both the shell and the curd can be made ahead of time and frozen for future use.
Lemon Curd Ingredients:
Lemon Curd Directions:
Pate Sucré Tart Shells (sweet tart dough) Ingredients:
Pate Sucré Tart Shells Directions:
Lemon Cream Ingredients:
Lemon Cream Directions:
(Do not prepare the final filling until your shells are baked.)
Garnish with candied lemon peel, mint or basil sprigs, and fresh seasonal berries and/or berry sauce.
Jenna was a student assistant with the SUNY Office of New Media when an undergraduate student at SUNY Geneseo studying English literature.