Sweets reign supreme when it comes to desserts, but it’s a little tricky to please every palate. Some dessert fans love all things chocolate, while others are all about fruits. Cheeses and a sweet spin on classic charcuterie are also a treat for those who prefer a slightly savory dessert. How can you cover every taste? Make our Ultimate Dessert Platter, and you’ll look like a total pro.
Boasting a beautiful array of different foods, colors and textures, a dessert platter is a must-try for anyone who’s hosting guests. There’s no better way to impress your friends and family (and wow your Instagram followers) than with this array of delicious sweets, seasonal fruits, crunchy crackers and nuts, and chocolatey treats.
Plus, there’s an added bonus: This dessert platter offers tons of variety. It’ll please absolutely anyone and, since it’s piled high with different homemade goodies, it’s also perfect for guests with different dietary needs. There’s a little something for everyone, whether they’re dining dairy-free, eating plant-based, staying low in sugar or going gluten-free. And you can customize your own dessert platter with foods and treats that perfectly suit your guests’ needs.
Wondering how you can replicate our gorgeous board to a tee? Whether you want to recreate it or apply our tips and recipes to your own custom curated spread, here’s how to do it.
Tips to create a gorgeous dessert platter
- Start with a beautiful base, such as a real wood or marble board.
- Place your bowls down first, then work the food around them.
- Layer, layer, layer!
- Use lots of colorful fruits to break up the monotony of brown crackers and baked goods.
- Use contrasting colors – try not to put two foods of the same color side by side.
- Stack foods high and low, to keep the eye moving.
- 1 12-oz wheel Brie
- ½ cup pomegranate arils
- ¼ cup pecans
- 3 tbsp coconut sugar
- 4-5 small sprigs rosemary
- 1 cup dates, pitted
- ⅓ organic unsalted butter
- ⅓ cup water
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
- 1¼ cups coconut sugar
- ½ cup bittersweet chocolate, roughly chopped, divided
- ¼ cup water
- 2 large eggs
- ½ cup safflower oil
- 1 tsp pure vanilla extract
- 1 cup almond flour
- ⅓ cup unsweetened cocoa powder
- ¼ tsp baking powder
- ½ tsp sea salt
- ½ cup pecans, chopped
- 3.5 oz dark chocolate (70% or higher)
- ⅓ cup coconut manna (aka coconut butter)
- 1 cup pitted Medjool dates
- ½ cup almond flour
- 1 tsp orange zest
- 1 tsp pure vanilla extract
- ⅓ cup slivered almonds
- ⅓ cup pistachios
- 2 tbsp arrowroot flour
Pomegranate & Pecan Baked Brie
Preheat oven to 400°F. Place Brie in a baking dish. In a small bowl, combine remaining ingredients; spoon over Brie. Bake until Brie is softened and nuts are toasted, about 15 minutes
Brown Butter Date Caramel
Place all ingredients in a food processor and process until smooth, 1 minute. Serve at room temperature.
Brownie Bark
- Preheat oven to 350°F. Line an 11×17-inch baking sheet with parchment paper.
- To a double boiler, add sugar, one-half of chocolate and water. Let melt, stirring until smooth, 3 minutes. Set aside to cool. Add eggs, oil and vanilla to chocolate mixture, whisking until smooth.
- In a separate bowl, whisk together flour, cocoa, baking powder and salt. Fold dry ingredients into chocolate mixture. Pour batter onto prepared sheet and smooth into a thin layer to edges of pan. Scatter remaining chocolate and pecans on top.
- Bake for 40 minutes, or until firm to the touch. Once cool, break the brownie bark into large pieces.
Chocolate “Salami”
- Over a double boiler, melt chocolate and coconut manna, stirring until melted. Set aside.
- In a food processor, process dates and flour until smooth. Add orange zest and vanilla. Pulse to combine. Add almonds and pistachios and pulse 5 to 6 times to break up.
- Lay a piece of wax paper, about 12 inches long, on the counter. Scrape mixture into a rough log shape on paper and shape into a 6 x 3-inch cylinder. Lift edge of paper over log and roll to wrap tightly. Twist ends and compress log until smooth and even. Chill for at least 4 hours, or overnight.
- Before serving, unwrap and roll log through arrowroot until covered. Let sit at room temperature for 30 minutes before slicing.
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