Gluten-Free |Miniature Desserts

8 egg yolks

6 tablespoons real maple syrup (grade B works best)

2 teaspoons vanilla

2 cups minus 2 tablespoons heavy cream

Sugar (about 2 teaspoons, for dusting)

2. In a bowl, whisk together 8 yolks with syrup until thoroughly blended. Add vanilla and cream. Whisk again to blend. After whisking, you may want to strain as heavy cream sometimes leaves lumps in mixture.

3. Fill 4 standard ramekins to top. Place ramekins in cake pan (may need two) or any oven safe tray with high sides. Slowly fill with warm water to just below tops of the ramekins.

4. Bake 50–60 minutes, or until edges are firm and the center is still a little wiggly. Carefully remove from oven and chill at least 2 hours in refrigerator.

5. Once cooled, sprinkle sugar on the custard to coat. Use torch to caramelize sugar. If you don’t have a torch, you can broil on high for about two minutes, until sugar melts and browns. Let cool thoroughly before serving. Serve in the ramekins.

Cream Puffs

PUFFS

1 cup water

2 sticks butter

1 cup gluten-free all purpose flour

CUSTARD FILLING

2 cups milk

½ cup sugar

6 tablespoons all-purpose gluten-free flour

½ teaspoon salt

2 teaspoons sugar

4 eggs

6 large egg yolks

2 tablespoons vanilla

2. Combine water and butter in saucepan and bring to a boil. Meanwhile, in a mixing bowl, combine flour, salt, and sugar. When the water and butter mixture begins to boil, remove from heat and add the flour mixture. Mix until dough ball forms. Allow to cool for 5 minutes.

3. Once cool, add eggs one at a time and mix thoroughly. Drop tablespoon-sized dollops onto cookie sheet (amount and size can vary depending on how big you want the puffs). Bake until puffs are golden brown and firm (10–15 minutes, again depending on size). Remove from oven and place on cooling rack (if you wish, carefully prick tops with toothpick to allow steam to escape).

4. Meanwhile, make the custard filling. In a saucepan, bring the milk to a boil with¼ cup of sugar. Whisk the egg yolks in a separate bowl with the salt and remaining sugar. Sift the flour over the egg mixture and whisk it in until smooth. When the milk boils, slowly whisk ⅓ of it into the egg mixture. Then slowly add the egg mixture to the milk in the saucepan. You must follow these steps to gradually raise the temperature of the eggs. If you add them all at once to the hot milk, they will curdle.

5. Return the saucepan to a medium heat and again bring to a boil, whisking continually. The mixture should begin to thicken. Allow it to boil for another minute. Remove from heat and whisk in the vanilla and cinnamon. Transfer the pastry cream to a bowl. Cover with plastic wrap and refrigerate until very cold, about 2 hours.

6. Just before serving, fill the puffs. Use a sharp knife to slice off the puff tops. Fill with custard, and serve immediately.

VARIATIONS

Try adding some zest of orange or lemon to the milk and sugar before boiling. Or for chocolate, stir in ¾ cup chocolate chips to hot custard as it comes off of the heat. Whisk smooth as it cools off.

For a simpler variation, you can also fill the puffs with whipped cream or jam, or a combination.

Coconut Key Lime Shooters

BOTTOM LAYER

1½ cups crushed gluten-free graham crackers (9–10 crackers)

MIDDLE LAYER

1 (8-ounce) package cream cheese, room temperature

1 can (14 ounces) sweetened condensed milk

TOP LAYER

1 pint heavy cream

2 tablespoons sugar

½ teaspoon vanilla

4 tablespoons butter, melted

1 tablespoon lime zest

⅓ cup lime juice

½ cup coconut flakes, lightly toasted, divided

1. In a medium mixing bowl, combine the graham cracker crumbs with the butter and mix until dough hangs together. Divide between six 3-ounce shot glasses.

2. To make the filling, beat together the cream cheese and sweetened condensed milk. Add the lime zest and lime juice and beat until incorporated. Divide between the shot glasses.

3. For the topping, beat the cream until light and fluffy. Add the sugar and vanilla and beat until desired consistency is reached. Fold in ¼ cup toasted coconut flakes. Divide between shot glasses. Top with remaining ¼ cup toasted coconut flakes.

Tiramisu Cups

BOTTOM LAYER

¾ cup brewed espresso or strong coffee

TOP LAYER

2 cups mascarpone cheese

½ cup sugar

GARNISH

Cocoa powder and/or chocolate shavings

1 tablespoon rum

12 gluten-free lady finger cookies

1 cup heavy cream

1. In a bowl, combine the espresso and rum. Dip the lady fingers in the bowl and then break into small pieces and divide between 8 tea cups, ramekins, or shot glasses.

2. To make the topping, beat together the mascarpone and sugar. In a separate bowl, beat the heavy cream until light and fluffy. Fold the whipped cream into the mascarpone and sugar mixture. Layer on top of the cookies. Garnish with cocoa powder and/or chocolate shavings arranged on top.

Peanut Butter Mousse in Chocolate Cups

CHOCOLATE CUPS

24 foil candy cup liners

MOUSSE

1 (8-ounce) package cream cheese

½ cup creamy peanut butter

½ cup confectioners’ sugar

GARNISH (optional)

Chocolate shavings

16 ounces chocolate chips

1 teaspoon vanilla

½ cup heavy cream

1. In a double boiler over low heat, melt the chocolate. Use a clean paint brush (preferably one that has never been used for paint) to paint the inside of one candy cup liner with chocolate. Paint the bottom and inside edges generously and then place on a cookie sheet. Work quickly and repeat until all the chocolate is used up. Place pan in the freezer.

2. To make the mousse, beat together the cream cheese, peanut butter, sugar, and vanilla until smooth. In a separate bowl, beat the heavy cream until light and fluffy. Fold half of it into the peanut butter mixture, and then fold in the other half (this will help keep it light). Fold gently until mixture is smooth. Cover and refrigerate for at least 2 hours.

3. Remove the chocolate cups from the freezer and carefully peel away the foil liners. Scoop the peanut butter mousse into the chocolate cups with a spoon, or fill a pastry bag fitted with a large star tip and pipe a generous swirl into each chocolate cup. Garnish with chocolate shavings, if desired.

Lemon Mousse in White Chocolate Cups

WHITE CHOCOLATE CUPS

24 foil candy cup liners

MOUSSE

4 eggs

⅔ cup sugar

GARNISH (optional)

Lemon zest

16 ounces white chocolate chips

Juice and zest from 2 lemons

1 cup whipping cream

Chocolate shavings

2. To make the mousse, first separate 3 eggs. Retain the whites for another recipe. In a double boiler, combine the 3 egg yolks plus 1 whole egg with the sugar, lemon juice, and lemon zest. Whisk until mixture thickens into a nice curd. Remove from heat.

3. In a separate bowl, beat the cream until light and fluffy. Fold into the lemon curd, half at a time to keep it light.

4. Remove the chocolate cups from the freezer and carefully peel away the foil liners. Fill each one with a dollop of lemon mousse. Garnish with additional lemon zest and/or chocolate shavings.

Coconut Rice Pudding with Custard Sauce

RICE PUDDING

1 cup rice, uncooked

2 cups coconut milk, divided

⅓ cup brown sugar, packed

¼ teaspoon salt

1 egg, beaten

CUSTARD

2 cups milk

½ cup sugar

6 tablespoons all-purpose gluten-free flour

⅔ cup raisins

1 tablespoon coconut oil

1 teaspoon vanilla

1 teaspoon cinnamon

6 large egg yolks

2 tablespoons vanilla

1. In a medium saucepan, bring 1½ cups water to a boil. Add rice, stir, cover, reduce heat to low, and simmer for 20 minutes.

2. In a clean saucepan, combine cooked rice, 1½ cups coconut milk, brown sugar, and salt. Cover and cook over medium heat for about 20 minutes. Add remaining ½ cup coconut milk, beaten egg, and raisins, and stir. Cook for another 3 minutes, stirring regularly. Remove from heat and add coconut oil, vanilla, and cinnamon, stirring until incorporated. Cover and refrigerate until ready to serve.

3. Make the custard filling. In a saucepan, bring the milk to a boil with ¼ cup of sugar. Whisk the egg yolks in a separate bowl with the salt and remaining sugar. Sift the flour over the egg mixture and whisk it in until smooth. When the milk boils, slowly whisk ⅓ of it into the egg mixture. Then slowly add the egg mixture to the milk in the saucepan. You must follow these steps to gradually raise the temperature of the eggs. If you add them all at once to the hot milk, they will curdle.

4. Return the saucepan to a medium heat and again bring to a boil, whisking continually. The mixture should begin to thicken. Allow it to boil for another minute. Remove from heat and whisk in the vanilla. Transfer the pastry cream to a bowl. Cover with plastic wrap and refrigerate until very cold, about 2 hours.

5. Layer the rice pudding and custard in shot glasses, small mason jars, or goblets.

Chocolate Espresso Pots de Crème

2 egg yolks

3 tablespoons sugar

⅛ teaspoon salt

6 ounces bittersweet chocolate, chopped

¼ cup cocoa powder

2 teaspoons instant espresso powder

1 cup heavy cream

1 cup whole milk

Chocolate shavings and/or whipped cream for garnish (optional)

2. In a double boiler, melt together the chocolate, cocoa powder, and espresso powder. Once melted, remove from heat.

3. In a medium saucepan, heat the cream and milk to almost boiling. Remove from heat and pour in a slow stream over the egg yolk mixture, whisking vigorously. Return mixture to saucepan and simmer, stirring constantly, for about 5 minutes. Remove from heat.

4. Slowly pour the custard mixture over the melted chocolate, whisking vigorously until smooth.

5. Divide between 8 small ramekins or other dishes, cover with plastic wrap, allow to cool for about 10 minutes, and then chill for at least an hour. Just before serving, garnish with chocolate shavings and/or whipped cream, if desired.

Blueberry Trifle

1 pint heavy cream

1 pint blueberries

1 cup crushed gluten-free cookies or cake pieces

Fruit or nuts, for garnish.

2. Layer the whipped cream, berries, and cookie or cake crumbs in shot glasses. Garnish with more berries, other fruit, or crushed nuts.

Festive Fruit Parfaits

2 cups vanilla yogurt

½ pint fresh strawberries, washed, hulled, and sliced

½ pint fresh blueberries

½ cup gluten-free granola or toasted slivered almonds

1. Place a spoonful of yogurt in the bottom of each of four mini parfait glasses (shot glass size). Place a layer of strawberries on top, then more yogurt. Add a layer of blueberries, and then top it off with more yogurt. Sprinkle granola or nuts over the top just before serving.

Mousses, Puddings, and Parfaits

Maple Crême Brûlée

Cream Puffs

Coconut Key Lime Shooters

Tiramisu Cups

Peanut Butter Mousse in Chocolate Cups

Lemon Mousse in White Chocolate Cups

Coconut Rice Pudding with Custard Sauce

Chocolate Espresso Pots de Crème

Blueberry Trifle

Festive Fruit Parfaits