What is a good dessert recipe to prepare for a culinary student I want to impress?

Question

I'll preface this, by saying that I am not just trying to fake common ground to impress this girl. The fact is, I like her a lot and the fact that she is a culinary student, she is most definitely used to good food. We made a date to cook dinner on Wednesday and she asked me to take care of dessert, which puts me under pressure, seeing as how she wants to be a pastry chef.

What is a good date-appropriate, maybe even unconventional dessert that I could prepare with minimal difficulty that would make her appreciate the effort I put in?

Answer 1

okay - you can get some vanilla ice cream from the store, and prepare a nice sundae-type of thing using basil poached oranges.  that's the easiest thing i can think of, and it shows a creative spin on an ordinary dessert.  you can also use the poaching liquid, strained, of course, as a sauce.  if you like the idea, let me know, i'll be happy to pull out my recipe for it.  but, trust me, it's really good, and it's not something that is expected.

good luck!

Answer 2

Hm. You are in a bit of a pickle there, aren't you? A few ideas though:

-A genoise rum cake. I like it with a bit of almond flavor, the layers glued together with apricot or peach preserves, frosted with whipped cream. Genoise is a little fiddly, but fairly easy.

-Fresh fruit and melted chocolate. If you focus on the flavors and get some quality melted chocolate, the effort will almost be beside the point.

-Strudel. You can fake it with puff pastry or go the whole hog with phyllo.

I would keep it simple though -- don't get in over your head, just make something simple and tasty.

Answer 3

Hopefully you have made desserts before--

This would impress her

CHOCOLATE TRUFFLE TORTE

Torte Ingredients:

1/2 cup Butter, melted

8 (1-ounce) squares semi-sweet baking chocolate, melted

1/2 cup powdered sugar

4 eggs

1/2 cup very finely ground almonds

1/2 cup Sour Cream

1/4 cup all-purpose flour

Frosting Ingredients:

4 (1-ounce) squares semi-sweet baking chocolate, melted

2 tablespoons  Butter, melted

2 tablespoons honey

Sauce Ingredients:

1 (10-ounce) package frozen raspberries in syrup, thawed

2 teaspoons cornstarch

Heat oven to 350°F. Grease 9-inch round cake pan. Line with aluminum foil, leaving excess foil over edges; grease foil. Set aside.

Melt 1/2 cup butter and 8 squares chocolate in 1-quart saucepan over low heat, stirring constantly, until smooth (2 to 3 minutes); set aside.

Combine powdered sugar and eggs in large bowl. Beat at high speed, scraping bowl often, until light in color and foamy (4 to 5 minutes). Add all remaining torte ingredients. Continue beating, scraping bowl often, until well mixed. Add chocolate mixture. Continue beating, scraping bowl often, until well mixed.

Spread batter into prepared pan. Bake for 30 to 35 minutes or until firm to the touch. (DO NOT OVERBAKE.) Cool on wire cooling rack 30 minutes. Remove from pan by lifting aluminum foil. Remove aluminum foil; place onto serving plate.

Place all frosting ingredients in 1-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth (2 to 3 minutes). Frost top and sides of torte with chocolate mixture. Refrigerate at least 1 hour or until firm.

Meanwhile, press raspberries through fine wire strainer; discard seeds. (Strain raspberries again, if seeds still remain.)

Place strained raspberries and cornstarch in 1-quart saucepan; stir with wire whisk until combined. Cook over medium heat, stirring constantly, until mixture comes to a full boil (5 to 6 minutes). Boil, stirring constantly, until slightly thickened (2 to 3 minutes). Cool 5 minutes; stir. Cover; refrigerate until serving time.

To serve, spoon 1 to 2 tablespoons raspberry sauce on individual dessert plates; place slice of torte on top of sauce.

TIP: Torte and sauce can be made 1 to 2 days ahead. Store covered in refrigerator

Answer 4

I think maybe something like Clafoutis or Creme Brulée. It is not difficult at all to make and really delicious. here is the recipe for the Creme Brulée.

1 Vanilla Bean, Seeds Scraped (or few drops of extract)

4 Egg Yolks

1/2 cup Granulated Sugar

7 oz. Milk

9 oz. Crème Fraîche (or heavy cream)

1/4 Additional Granulated Sugar (to caramelize with)

Preheat Oven to 300°F

1. Beat eggs yolks with sugar.

2. Stir in vanilla seeds (or extract).

3. Add milk and stir until homogeneous.

4. Add cream while stirring.

5. Pour batter into individual ramekins or flan dishes, and bake for 30 minutes.

6. Let cool off completely and then refrigerate for 30 minutes.

7. Powder tops with granulated sugar. Put back in oven (on broil, best if right under the grill) and let caramelize.

8. Serve warm or cold.

Voilà! (p.s. You can add 1 tbsp. of Orange Liqueur or 1 tbsp. of Orange Flower Water (Fleur d'Orangier) if you want additional flavoring. One or the other, not both.)

here is the one for the  Clafoutis

1 lb. Black Cherries (washed and dried off) you can use other fruits, like berries though if you prefer

1/2 cup Granulated Sugar

1/2 cup Flour

3 Eggs (lightly beaten)

1 1/2 cups Whole Milk

Pinch of Salt

Powdered Sugar (to decorate)

Butter and Granulated Sugar (for baking dish)

Preheat oven to 350°F.

1. Sift flour and stir in a pinch of salt.

2. Stir in granulated sugar.

3. Stir in beaten eggs.

4. Stir in milk.

5. Butter and then sugar your baking dish. Use granulated sugar, not powdered.

6. Spread cherries evenly over bottom of baking dish.

7. Pour the batter on top of the cherries, and bake for 35 to 40 minutes.

8. Sprinkle powdered sugar on top, once the clafoutis cools. Serve warm or room temperature.  

Answer 5

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

I made this for my mom's bday and we all loved it