Tag: CREAM

Spiced Beetroot Jelly with Sprouts and Sour Cream Dressing by Gordon Ramsay

Spiced Beetroot Jelly with Sprouts and Sour Cream Dressing



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Jellied beetroot with sprouts is a super tasty, refreshing appetizer that would lifts up your mood, whet your appetite and makes you feel good. The fun combination of beetroot and sprouts with a creamy horseradish sour cream dressing that’s a cinch to make and perks up any dish.
Beetroot is delicious and is a rich source of antioxidants, minerals and vitamins. If you love this humble root vegetable, you can’t go wrong with this. Sprouts (I am using alfalfa and radish sprouts) are also a nutrient-dense food. One cup of alfalfa sprouts has a mere 8 calories and is a good source of vitamin K. In a nutshell, this dish is a nutritional powerhouse!

Sour Cream Dressing
  • 6 sheet Leaf gelatin
  • 1 Shallot
  • 300 g Beetroot
  • 150 ml Vegetable broth
  • Salt and pepper
  • Pinch of allspice
  • Pinch of nutmeg
  • 2 tbsp Blackcurrant jelly
  • 3 tbsp Dry white wine (or beetroot juice)
  • Sprouts
  • Fresh herbs
  • 200 ml Sour cream
  • 50 ml Plain Joghurt
  • 2 tsp Dill, chopped
  • 1 tsp Horseradish cream
  • Sea salt
  • White pepper
  • Lemon juice
  1. Soak the leaf gelatin in a bowl of cold water for 10 minutes or until soft. Meanwhile peel and finely dice the shallot and beetroot. Place them in a saucepan with vegetable broth. Cook for about 20 minutes until softened. Use an immersion blender to process until smooth. Season the puree with salt, pepper, allspice, nutmeg and blackcurrant jelly.
  2. Warm up the white wine or beetroot juice in your microwave. Remove the softened gelatin from bowl and squeeze out excess water. Dissolve the gelatin in the wine or beet juice. Now add this to the beetroot puree and mix until well combined.
  3. Divide the mixture into 6 silicone muffin cups and chill at least 5 hours or overnight until firm.
  4. Whisk together sour cream and yoghurt together. Add in dill and horseradish cream. Season with salt, pepper and lemon juice.
  5. Turn out the jelly onto serving plates. Drizzle sour cream dressing over and serve with some sprouts and fresh herbs.

© 2020 | http://angiesrecipes.blogspot.com

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© 2020 | http://angiesrecipes.blogspot.com

NO BAKE PEACHES AND CREAM PIE by Gordon Ramsay

NO BAKE PEACHES AND CREAM PIE


No Bake Peaches and Cream Pie is one of my favorite summer desserts with fresh peaches. The no-bake cheesecake filling in a graham cracker crust is topped with a simple peach sauce mixed with fresh peaches.

No Bake Peaches and Cream Pie is one of my favorite summer desserts with fresh peaches. The no-bake cheesecake filling in a graham cracker crust is topped with a simple peach sauce mixed with fresh peaches.

I love fresh peaches and I love simple recipes that use them. This no bake pie recipe is very close to cheesecake which is another one of my favorite desserts. Needless to say, this easy pie recipe has become one of my favorite ways to eat peaches! The entire family loves it too!

Simple cheesecake recipe topped with fresh peaches

What is no bake peaches n cream pie?

This peaches and cream cheesecake uses fresh peaches, peach jelly and peach juice to really drive that peach flavor home. Nestled in a graham cracker crust and packed with fluffy cheesecake filling, this pie is absolutely delicious!

Ingredients in No Bake Peaches and Cream pie

 

Ingredients in No Bake Peaches and Cream Pie

Graham cracker crust: You can use a pre-made storebought crust to cut down on time and effort or make your own crust if you prefer!

Cream cheese: Any variety will work – regular, low-fat or even non-fat! Make sure to let your cream cheese soften so that it blends more easily into the recipe and turns out extra creamy.

Powdered sugar: To make this recipe nice and sweet without the texture of sugar granules, powdered sugar is recommended because it dissolves perfectly and quickly.

Vanilla extract: I like to use the high quality stuff to give a vanilla flavor, but either way vanilla extract is used to create a base for the other flavors to branch off of.

Cool Whip: Make sure it is thawed before using! Whipped topping is delicious in this recipe, but if you don’t have access to it, you can use sweetened whipped cream instead – the consistency of the topping will be slightly different, but not too much in this recipe since you’ll be mixing with cream cheese which will stabilize the whipped cream.

Peach jelly: Just a little bit is needed, but don’t skip this ingredient!

Peach juice: The original recipe called for Peach Schnapps, but I’ve never had much luck finding that. I always use peach juice from the beverage aisle (or you can use some of the juice from canned peaches) and it works great!

Lemon Juice: Just a little acidity to help preserve the peaches and add a little tanginess to the topping.

Peaches: You’ll want to use about 3 medium sized peaches to cover the top of the pie. Peel, pit and slice them before use.

Adding cheesecake filling to peach cheesecake

How to Make Peaches and Cream No Bake Pie

In a bowl, beat together the cream cheese, powdered sugar and vanilla until smooth. Gently fold in the Cool Whip and then spread the filling into the pie crust.

Place the peach jelly into a small microwave-safe bowl and then microwave it on high for 30 seconds. Stir in the peach juice and the lemon juice. Add in the peach slices and then toss to coat and combine.

Arrange the peaches on top of the creamy filling and then chill the pie for at least 3 hours before serving.

No Bake Peaches and Cream Pie

Ingredients

  • 1 graham cracker pie crust

Filling

  • 5 oz cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla
  • 8 oz cool whip

Topping

  • 2 tbsp peach jelly
  • 1 tbsp peach juice (or peach schnapps)
  • 1/2 tsp lemon juice
  • 3 Medium peaches, peeled, pitted and sliced

Instructions

  • Place cream cheese, powdered sugar and vanilla in a bowl and beat with an electric mixer until smooth.  

  • Gently fold in the Cool Whip and spread the filling into the pie crust.

  • Place the peach jelly into a microwaveable bowl and microwave on high for about 30 seconds.  

  • Stir in the peach juice and lemon juice.  

  • Add the peach slices and toss to combine.    

  • Arrange the peaches on top of the pie.

  • Chill for at least 3 hours before serving.  

CAN YOU USE REAL WHIPPED CREAM INSTEAD?

If you are not able to find Whipped Topping or Cool Whip where you live, or you don’t like to use it, you can easily use real whipped cream for this recipe. To make whipped cream you will need the following ingredients:

  • 1 Cup Heavy Cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon Vanilla

In a medium mixing bowl combine the cream, sugar and vanilla. With an electric mixer beat the cream until stiff peaks are formed. Fold into the recipe as instructed.

Slice of no bake cheesecake recipe with peaches

HOW TO SOFTEN CREAM CHEESE

You can soften cream cheese by simply letting it sit on the countertop for 2-3 hours, until it comes to room temperature. Using room temperature cream cheese is vital. I don’t know if you are like me but I always forget to take the cream cheese out of the fridge! An easy way to soften the cream cheese is to use the defrost function on your microwave. Place the cream cheese, unwrapped, in a bowl, then select the lowest setting on defrost. Mine usually takes about 45 seconds. That’s it! Then proceed with the recipe.

No Bake Peaches and Cream Pie is one of my favorite summer desserts with fresh peaches. The no-bake cheesecake filling in a graham cracker crust is topped with a simple peach sauce mixed with fresh peaches.

Do you have to peel peaches for a pie?

Yes, it’s highly recommended to peel the peaches. If the pie was baked, the skin may not make such a difference because it softens but for a no bake pie, using peeled peaches is best.

It’s easy to just cut the skin off of peaches if you only need one or two, but if you are planning to remove the skin from a lot of peaches, there is an easier way!

  1. Boil a pot full of water
  2. Immerse ripe peaches for 30-60 seconds.
  3. Remove from water. You can submerge the peaches in cold water, but if you’re planning on cooking the peaches anyways, it’s not necessary and eliminates a step, making the process faster.
  4. Pinch the skin to break it and slide it off the peach.
  5. Cut the peach in half and remove the pit.

You can even watch a video here that shows just how easy this is – the skin really does just slide right off!

No Bake Peaches and Cream Pie is one of my favorite summer desserts with fresh peaches. The no-bake cheesecake filling in a graham cracker crust is topped with a simple peach sauce mixed with fresh peaches.

WHEN ARE PEACHES RIPE?

To tell if you peaches are ripe, you want to consider the color, firmness, and texture of the skin.

If your peach is ripe the yellow should be a deep yellow, like a golden color. If the yellow part of the peach is pale they aren’t quite ready.

You can also tell if your peach is ripe if you give it a light squeeze and it feels very soft.

No bake cheesecake recipe with fresh peaches

How long does no bake cheesecake last?

Normally a no bake cheesecake will last for up to 5 days in the fridge. Due to the peach topping, I recommend eating this pie sooner rather than later because the liquid in the peaches will start to make the filling a bit soggy after a few days!

Looking for more of the best peach recipes to try? Check out these great ideas!

No Bake Peaches and Cream Pie is one of my favorite summer desserts with fresh peaches. The no-bake cheesecake filling in a graham cracker crust is topped with a simple peach sauce mixed with fresh peaches.

Butter With a Side of Bread: No Bake Peaches n Cream Pie
Butter With a Side of Bread: No Bake Peaches n Cream Pie

PEACHES AND CREAM POKE CAKE by Gordon Ramsay

PEACHES AND CREAM POKE CAKE


Peaches & Cream Poke Cake filled with sweet peach flavor & topped with cream cheese frosting and fresh peaches. Easy jello poke cake recipe for peach lovers!

This Delicious and Easy Jello Dessert is perfect for all of your get togethers and a delicious way to use fresh peaches.

slice of peach poke cake topped with fresh peach slices

Sarah here from Feeding Your Fam bringing you this super simple Peach Poke Cake Recipe. The whole Fam raved over this dessert and I absolutely loved how it easy it was to make. We all love fresh, ripe summer peaches and this was such a delicious way to enjoy them, we will definitely be making this cake again.

slice of poke cake with fresh peach slices on top

What is a Jello Poke Cake?

Poke cakes are simple cakes that you bake and then poke holes in, using the back of wooden spoon, and then fill with some type of filling; jello, cream cheese or pudding. For this peach cake recipe we are using peach jello to fill the holes of the cake.

ingredients for jello poke cake. Cake mix, jello, peaches, cream cheese, butter and powdered sugar

Ingredients Needed For Peaches & Cream Poke Cake

Here is all you need to make this simple recipe:

  • French Vanilla cake mix, plus ingredients to make cake
  • Peach flavored Jello
  • 1 cup boiling water

cream cheese frosting in a glass bowl

Frosting Ingredients:

  • 8 oz cream cheese
  • 1/2 cup butter
  • 1 tsp vanilla
  • 3 cups powdered sugar
  • 2-3 ripe peaches for topping the cake

slice of peach cake

How to make Peach Jello Poke Cake

To make, prepare the cake according to the directions on the back of the package. Pour into a 9 x 13 inch baking dish and bake as directed.

pouring jello into a poke cake

Allow the cake to cool for 15-20 minutes. Using the back of a small wooden spoon or even the tines of a large fork, poke holes into the baked cake. I only poke half way down into the cake and evenly space out the holes.

Combine the boiling water and the Jello, until the Jello is completely dissolved. Pour the Jello all over the cake, making sure to get Jello into the poked holes.

Cover the cake with plastic wrap and refrigerate for at least 3 hours to allow the Jello to cool and set.

cream cheese frosting in a glass bowl

How to make Cream Cheese Frosting

To make the cream cheese frosting, combine the softened cream cheese and butter until smooth using a hand or stand mixer. Add in the vanilla and mix. Mix in the powdered sugar 1/2 cup at a time until the frosting is to the desired consistency.

frosted cake in a baking dish

Once the peach poke cake has cooled frost with the cream cheese frosting by spreading evenly over the top of the cake.

Just before serving the cake, slice fresh peaches into thin slices and layer on the top of the cake. Store any leftover cake covered in the fridge.

peach cake covered with sliced peaches

slice of peach poke cake topped with fresh peach slices

Peaches & Cream Poke Cake

Peaches and Cream Poke Cake filled with sweet peach flavor & topped with cream cheese frosting and fresh peaches. Easy jello poke cake recipe for peach lovers! 

Print Pin Rate

Course: Cake, Dessert

Cuisine: American

Keyword: peach poke cake

Prep Time: 3 hours

Cook Time: 30 minutes

Total Time: 3 hours 30 minutes

Servings: 20

Calories: 166kcal

Ingredients

Poke Cake

  • 1 15.25 oz French Vanilla cake mix
  • 1 cup boiling water
  • 3 oz peach jello

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 1 tsp vanilla
  • 3 cups powdered sugar

Instructions

  • Bake cake according to package instructions for a 9 x 13 inch pan

  • Allow the cake to cool for 15-20 minutes then poke with the back of a wooden spoon or tines of a fork, spaces the holes about 1/2 inch apart.

  • Combine the boiling water and the jello in a mixing bowl and stir until the jello is completely dissolved. Pour over the cake, filling the holes with jello. Cover with plastic wrap and refrigerate for up to 3 hours to set the jello.

  • Prepare the frosting by combining the cream cheese and butter. Mix until smooth. Add in the vanilla and mix. Add the powdered sugar 1/2 cup at a time, mixing in between until smooth.

  • Clean and slice the peaches into thin slices and place on top of the cake when ready to serve. Store the cake covered in the fridge.

Nutrition

Calories: 166kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 98mg | Potassium: 16mg | Sugar: 22g | Vitamin A: 294IU | Calcium: 12mg | Iron: 1mg

Can I make Jello Poke Cake ahead?

You can make poke cakes ahead of time! Since this cake has to chill to set for a few hours, it’s actually perfect to make the day or night before.  Just store the cake in the fridge until you’re ready to serve. When making this Peach Poke Cake, I’d also reserve the fresh peaches and top the cake with them just prior to serving, so that they don’t dry out.

Can I use a different cake mix?

You can use any variation of vanilla cake mix. I also think it’d be delicious with a spice cake mix!

What if I can’t find Peach Jello?

I find the greatest variety of jello and pudding flavors at Walmart. If you still can’t find it in a store, you can purchase it online here.  

slice of poke cake with fresh peach slices on topWe LOVE peaches! Find more PEACH RECIPES here:

Peaches and Cream Poke Cake filled with sweet peach flavor & topped with cream cheese frosting and fresh peaches. Easy jello poke cake recipe for peach lovers! 

 

Peaches and Cream Poke Cake filled with sweet peach flavor & topped with cream cheese frosting and fresh peaches. Easy jello poke cake recipe for peach lovers!

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