Need elegant dessert that can be frozen

16 years ago

Hi--I'm hoping all of you clever people can help me. I volunteered to bring an "elegant dessert" to a dessert auction for my daughter's choir. Now I have to go out of town for a funeral until the day before. Does anyone have an elegant-looking dessert that I could pull out of the freezer the day before or day of the auction? I could do some, but not too much, assembly on the day of. Thanks for any ideas you might have!

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Comments (14)

hawk307
16 years ago
All I have right now is Lou's Fluffy Cheese Cake.
Can be Googled .
Three are others with many good recipes. I'm shure you will get a lot of help.
Lou
canarybird01
16 years ago
It depends on how long you will be away as this recipe needs to be in the fridge for 8 hours or more, but I've never tried to freeze it. Here's how I posted the recipe some time ago:

One day at our neighbourhood Austrian restaurant, the owner, Teresa brought us a sample of her homemade fridge dessert which was creamy and delicious! I asked here how she made it. Talk about an easy dessert....but as she doesn't measure....I'm passing on the rather vague amounts. I don't think it matters a bit as you can't really make a mistake with this one:

Creamy Refrigerator Dessert

whipping cream....about 1 quart (1 liter)
(fresh cheese) .... about 1 lb (2 pkgs of 250 grams each)
ladyfinger biscuits
pineapple juice ....a little
lemon juice ....a little
sugar.......2 TBS
vanilla......to taste

loaf pan
tin foil to line pan

1. Place ladyfingers on a large plate and sprinkle with a mixture of lemon and pineapple juices......just enough to give them some flavour.

2. Whip cream and quark together, adding sugar and vanilla.
Line loaf pan with tin foil and spread a layer of the whipped mixture.

3. Add a layer of ladyfingers, pointing all in the same direction......add more of the cream mixture.

4. Add another layer of ladyfingers, this time arranging them at a 45 degree angle to the first (lattice style).

5. Add more whipped mixture and ladyfingers as in step 3. Continue alternating for total of three or four layers. Top with the rest of the whipped mixture.

6. Cover with foil and refrigerate overnight or longer: 8 hours or more.

7. Unmold carefully by turning upside down onto long plate or platter and slice crosswise.

Courtesy of Teresa of "Tiroler Alm Restaurant"
Puerto de la Cruz, Tenerife.

SharonCb
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The OP has asked for the glazed lemon sour cream cake I served at my recent luncheon. It was a hit with everyone. Here's the recipe, from The California Cook cookbook by Diane Rossen Worthington -- a cookbook I frequently use. Glazed Lemon Sour Cream Cake From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1 Â¾ cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1 Â½ cups powdered sugar Â½ cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. 4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure itÂs absorbed as you pour. Let the cake come to room temperature.
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obxgina
16 years ago
I make this all the time and freeze it, it comes out beautiful and elegant every time.

Chocolate Mousse Pie
Crust
21 chocolate sandwich cookies (such as Oreos)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
Mousse
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
3 3/4 cups chilled whipping cream
1/4 cup sugar
Chocolate shavings (optional)
For Crust:
Preheat oven to 350Â°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.
For Mousse:
Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.
Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)
Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.

Enjoy!
Gina
houscrzy
Original Author
16 years ago
Thanks for the ideas. I should clarify what I need a bit. I want to make the dessert now, freeze it for a week and then take it to the auction, where it will have to sit out for about 3 hours at room temperature. So I can't do anything that has to stay cold. The mousse might work, but I'm nervous about it sitting out that long. Do you think it could handle that?
centralcacyclist
16 years ago
I would do a nut bread like pumpkin-walnut or date-nut or banana-nut. Lemon pound cake would be good too. Perhaps you can thaw it and add a glaze at the auction.
centralcacyclist
16 years ago
Oh never mind, those aren't elegant!
trudy_gw
16 years ago
If you are thinking of banana breads or something on that order. How about the pumpkin scones? It seems like a lot of people make quick breads so a scone seems more elegant, but then again maybe not :)

The recipe that was posted is one of the best scones we have ever had. Made them yesterday and now they are gone!

Oh I see you did an oops!

Here is a link that might be useful: Pumpkin Scones
centralcacyclist
16 years ago
How about making Chocolate Decadence? That will freeze nicely. You can place in on a plate on top of raspberry puree or chocolate sauce for the auction.
jojoco
16 years ago
Carrot cake, freeze unfrosted and then frost on that day. Frozen, but unbaked molten lava cakes (but you would have to print out baking directions and probably donate the ramekins), a coffee cake with a bag of gourmet coffee (perfect for the morning) or AnnT's scones along with an assortment of teas...
jo
olyharris
16 years ago
How about Apple Strudel- can be assembled ahead, frozen and baked off that day. Baklava- for best flavor needs to be baked several days in advance, no need to freeze. I have a great recipe for a Cranberry Crumb Tart that can be frozen unbaked or baked - but fresh cranberries might not be available yet (you could used frozen) Let me know if you want the recipe, and I'll dig it up...

I found this chocolate cake on Foodbeam blog awhile back and served it at a dinner party drizzled with caramel sauce and pecans. You could dress it up with just about anything. I think it would freeze well.

Fondant au chocolat

for a 24cm-wide cake pan or sixteen 6cm-wide cercles

200g dark chocolate, slightly bitter works well (I love ValrhonaÂs Guanaja here)
240g butter
8 eggs (400g if, unlike me, youÂre super accurate)
400g sugar
130g flour

Preheat the oven to 170Â°C, and generously butter a 24cm-wide cake pan.

In a bowl, melt the chocolate and butter.

In a heatproof bowl, mix the eggs and sugar, and place over medium heat (or as said above, on a water bath). Keep on mixing until not cold anymore. It shouldnÂt be hot either. Just at room temperature. This step is done, as we say in French, to casser le froid [break the coldness].
Pour the chocolate over the egg mixture, and homogenise. Sprinkle the flour over and using a rubber spatula, gently incoporate it iuntil just smooth.

Pour the batter into the prepared pan and bake for 30 minutes until just set.

Oly
trixietx
16 years ago
I was also thinking carrot cake, make in three layers and freeze each layer. On the day of the sale frost between the layers with cream cheese frosting and around the sides and top and then coat the sides with chopped pecans.
lindac
16 years ago
I also was scrolling like mad to suggest carrot cake!
deannabsd
16 years ago
I was thinking peanut butter pie or pumpkin roll but they would not handle sitting out for 3 hours. Let us know what others served.
houscrzy
Original Author
16 years ago
Thanks everybody for all of your suggestions. I think I'm going to go with a cheesecake and then top it with raspberries at the event. I have a zillion frozen raspberries and some too sweet grape jelly that I can make into a topping (I'm always all about using something up!)
Also, I can just pile that on top and don't have to do anything fancy with frosting (I'm not too good with layer cakes). Hopefully the raspberries won't soak in too badly while it sits. Do you think that will work?

Need elegant dessert that can be frozen

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hawk307

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Need elegant dessert that can be frozen

Comments (14)

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