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Bakeless Sweets: Pudding, Panna Cotta, Fluff, Icebox Cake, and More No-Bake Desserts Hardcover – May 7, 2013
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"From pudding to panna cotta, chilly ice box cakes to tangy lemon bars--keep your cool in the kitchen with this unique collection of desserts from Faith Durand, who offers tons of tips and techniques for making delicious desserts with a minimum of fuss, but with a maximum of flavor."
--David Lebovitz, author of Ready for Dessert, The Perfect Scoop and The Sweet Life in Paris
"How could I not love a book that teaches us how to make roasted pistachio pudding, chai-white chocolate budino, Thai sticky rice with mango and sesame seeds, and sour cream panna cotta with clementine curd? The fact that most of the recipes in Bakeless Sweets are naturally gluten-free makes it a boon for anyone who still wants decadent desserts without baking. Also, there's root beer and cream soda terrine. Need I say more?"
--Shauna James Ahern of GlutenFreeGirl.com and author of Gluten-Free Girl and the Chef
From the Author
If you want really intense chocolate pudding — deep, dark chocolate pudding — then start here. This comes together in just a few minutes, blending up in a flash. It's rich, a little boozy, with a touch of salt. It's the fastest way to a fantastic chocolate fix.
Makes six 1/3-cup (75-ml) servings. Gluten-Free.
- 3/4 cup (180 ml) whole milk
- 1/4 cup (60 ml) freshly brewed strong coffee
- 6 ounces (170 g) good-quality semisweet chocolate, finely chopped
- 2 eggs, lightly beaten
- 2 tablespoons dark rum (optional)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Unsweetened whipped cream, to serve
Scrape the mixture into a blender and add the eggs, rum, vanilla, and salt. Blend until well combined. Pour into six small cups or a 1-quart (1-L) dish and chill for 2 hours or until set. Serve with a dollop of unsweetened whipped cream.