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Fairly light fruit-based dessert?

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I'm having guests for dinner Saturday: osso bucco and risotto milanese. Am trying to find a dessert that will counterbalance all that (lovely) heaviness with fruit/citrus. No sorbet or ice cream, please.

So............ who's got a great recipe?

My fallback is the excellent "really good, ultra simple summer fruit cake" here http://www.chowhound.com/topics/279043 - which I've made a bunch of times and love. But any other recommendations are most welcome.

Thanks in advance.

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  1. All I can think of is sabayon, maybe you could make one out of more interesting fruits, like tangelos, or blood orange. THere's an exact recipe somewhere but it's basically eggs, sugar, and citrus juice mixed over a double boiler until it gets fluffy. You serve it over pieces of fruit. It's suprisingly light and refreshing, and looks nice as you can serve it in individuals portions in a martini glass. And actually, trifles are really good as well. Make some citrus curd and layer it between layers of store bough pannetone, fresh fruit, and mascarpone-vanilla whipped cream, In Italian, it's called a zuppa inglese, which means "English Soup" and makes no sense, at least to me.

    1. What about a pavlova? Just make two cake-size, thin meringues, then layer with whipped cream/sweetened Greek yogurt/custard and fruit, like a sandwich.

      1. angel food cake with raspberry coulis

        limoncello with a plate of bitter cocoa meringues

        lemon poppyseed cookies

        1. I have had great appreciation from guests for plain segmented and lightly sugared grapefruit since hardly anybody ever gets it that way any more and people get impressed disproportionately to the fact that this is just a big bowl of grapefruit, after all. Doing it isn't all that tedious---just put some good music on while you work. Either peel the grapefruit and remove the segments carefully from the membrane or (easier way) cut the grapefruit in halves, cut around the bites, and dig them out with a grapefruit spoon only instead of eating them put them in a big bow (with this method you can easily do six grapefruit in half an hour). Sugar lightly and refrigerate so it will be ice-cold. Serve in your grandmother's cut-glass bowl.

          1. Poached pears

            Balsamic figs w/ a little blue cheese

            Rhubarb compote w/ a little creme fraiche