On the few recent hot and sunny days this summer, I made a few rooms on the grill to experiment with grilled desserts.
I had been thinking about how clean it became to make grilled pizzas and flatbreads, which I included in the preceding columns, so I figured it needed to be similarly simple to create a fried-dough sort of dessert using refrigerated, save-sold dough.
I broke the dough into pieces, stretched it, brushed it with melted butter, sprinkled it generously with cinnamon and sugar, and then set it on the grill with a few mangoes.
When the dough came off the grill, I added mascarpone cheese and sprinkled on more cinnamon and sugar. Finally, I chopped up some of the grilled mango and used it to top the sweetened flatbread, garnishing it with mint.
The grilled dessert plan worked. I imagined walking through a county truthful later this summer season with a grilled, not fried, dough in my hand smothered with an array of toppings of choice: strawberries with chocolate, raspberries, and mascarpone, or sliced bananas with creme fraiche and honey. So many opportunities.
You can elevate a slice of a pound cake by brushing it with butter and setting it on the grill to char slightly. If you do that, watch it closely because the pound cake only needs a minute to char. I grilled peaches to serve with the pound cake and made lemon-infused whipped cream. For such little paintings, it became a decadent and delicious dessert.
I made the ultimate treat with my Aunt Hazel in my thoughts. Not long ago, I spent a Sunday afternoon with her, and we had time to discuss my column.
“Why don’t you do many sweet things?” she asked.
I found out she had a factor, and I love getting comments from readers of Granite Kitchen, so I made sure to suppose something that blanketed chocolate.
I lightly browned ladyfingers on the grill and used them to make a chocolate-strawberry-whipped cream concoction that I knew she would love. Next time I spend a Sunday at the pond with my aunt, I will make certain to % up the fixings to grill a sweet dessert.
Divide dough into four identical parts and stretch every piece to approximately 1/four- to half-inch thickness.
Set the dough on a platter and brush both sides with melted butter. In a small bowl, add sugar and cinnamon and mix to combine. Generously sprinkle each piece with the cinnamon sugar aggregate.
Set the mango slices on the platter and spray gently with cooking spray. Heat a grill to medium-high heat and set the dough and mango slices on the grill. Close the duvet and cook for 2 minutes, then check the mango slices to see if they want to be turned. (They are equipped to turn while there are visible grill marks.)
Cook the dough for approximately 4 minutes, then check if the bottom has char marks. If marks are present, turn the dough over and prepare dinner for an extra 2 to 3 minutes, then cast off from heat. The mangos are accomplished while each facets have grill marks.
Set the dough on a clean platter. Divide the mascarpone cheese into four quantities and spread the cheese on each piece of dough. Sprinkle with additional cinnamon sugar if desired. Add grilled mango and garnish with clean mint earlier than serving.
One tablespoon lemon paste, inclusive of Nielsen-Massey
One tablespoon of confectioners’ sugar
Two sparkling peaches, peeled and sliced
1 pound shop-sold pound cake
Two tablespoons melted butter
Fresh mint and blackberries, if desired, for garnish
Cooking spray
First, make the whipped cream: upload the whipping cream to a bowl and beat with an electric mixer until the cream thickens, approximately three or 4 minutes. Sprinkle within the confectioner’s sugar and drizzle inside the lemon paste. Beat again with the electric mixer for one to 2 minutes or till the powder and paste are nicely incorporated. Set aside.
Heat a grill to medium warmness. Slice the pound cake into the preferred number of servings; each slice must be about an inch thick. Brush each facet of the pound cake slices with melted butter, then set on the grill. Lightly spray the peach slices with cooking spray and place them on the grill. Grill each aspect of the pound cake for approximately minutes or until char marks are given, then put off from the grill and set apart. The peaches are done while char marks are present, approximately one to 2 minutes for every aspect.
Set a slice of pound cake on a serving plate, pinnacle with a dollop of whipped cream. Add grilled peaches and garnish with mint and blackberries earlier than serving.
Grilled Ladyfingers Strawberries and Chocolate
five oz. Bundle ladyfingers
1/2 cup heavy whipping cream
four oz. Package deal semisweet baking chocolate, chopped
Two tablespoon butter, melted
One-half cup frozen, sweetened sliced strawberries, thawed
1/4 cup mascarpone cheese (or spreadable cream cheese)
One half cup clean lemon whipped cream (from the Grilled Pound Cake recipe)
Mint and grated chocolate for garnish, if preferred
Heat the grill to medium heat. While the grill is heating, make the chocolate ganache: Add whipping cream to a small pan and set over medium heat. When the cream starts offevolved to warm and bubble slightly, upload the chocolate. Stir continuously with a whisk till the combination is clean and creamy; set apart.
Brush the ladyfingers with butter and set them on the grill. Grill for one to two minutes or until char marks appear. Remove from heat and set three ladyfingers on a serving plate. Spread a thin layer of mascarpone cheese on the ladyfingers, then add two tablespoons of strawberries. Drizzle with 1 to 2 tablespoons of chocolate ganache, add whipped cream, and top with three ladyfingers (as if creating a sandwich).
