Top Tips for No Bake Desserts with Catherine Fulvio, Ballyknocken Cookery School

We did a Q&A with our Chef, Catherine Fulvio about “No Bake Desserts”

And here are her Top Tips for “No Bake Desserts”

1. What are the benefits of no-bake desserts? 

• Easy to access – great when baking with kids
• Convenient
• Quite often healthier, as include fresh fruit in season
• Perfect for summer months too

2. Is there an oven or hob involved at all?

Yes no oven, sometimes hob but also a few cooking techniques are involved:

• The hob may be needed to melt butter, chocolate, warm cream e.g. dipping fruit in chocolate, or cream for an ice cream
• More often than not, you’ll need a fridge or freezer, as a no bake may involve something “setting” e.g. mousse, parfait, cheesecake
• Also it’s time to practice your folding techniques – often no bakes include whipping of cream to add lightness, and folding ingredients like whipped cream or fruit purée gently combines them without losing air.
• Melting chocolate, butter, or marshmallows creates a base that binds other ingredients together. These melted mixtures are then mixed with other ingredients like biscuit base of cereals such as granola, or nuts to form bars and cake crusts.

• My personal struggle – layering  – in straight lines 😊 a lot of no bakes involve layers of varying textures and flavours – a good example might be a two-tone chocolate mousse – or a cheesecake

3. What every day ingredients could you use from the fridge and store cupboard or pantry?

Here are some key ingredients you could have in your kitchen to produce a selection of no-bake desserts:

• Fresh fruit: No-bake desserts are a great way to showcase seasonal fruits. Berries, stone fruits, citrus and bananas are all popular choices.
• Chocolate: A kitchen staple, chocolate is endlessly versatile in the no-bake dessert world. You can use chocolate chips, cocoa powder, or melting chocolate for a variety of treats, from truffles to puddings to bark.
• Butter: works as both a binder (to help ingredients set) and a flavour enhancer and butter carries flavours well.  It’s a common ingredient in no-bake crusts, bars, and fillings.
• Cream cheese: This rich and tangy spread is a great base for no-bake cheesecakes, dips and frostings.
• Double cream: This can be whipped to create light and fluffy mousses, frostings, and fillings.
• Citrus for zest: a delicious summer flavour
• Vanilla extract: A flavor booster, vanilla extract adds depth and complexity to many sweet desserts.
• Digestive biscuits: Crushed, these biscuits form the base for many no-bake cheesecakes, pies, and bars.
• Dried fruit and nuts: These add texture, flavor and nutrients to many no-bake desserts. Think chopped apricots, dates, raisins, dried cranberries, almonds, walnuts or cashew nuts.
• Sweetening: Any type of sugar – I like the sticky soft brown sugar but it depends on the recipe, local honey is so versatile and flavoursome, and of course maple syrup
• Gelatine/ Agar / Arrowroot: Either of these three ingredients help to set a dessert or sauce e.g. panna cotta, mousse.

4. What’s the easiest No-Bake, catherine?

• Chocolate Dipped Frozen Yogurt Bites: This is a fun and healthy option. All you need is:

200g Greek yogurt, either plain or your favourite flavour

80g fresh fruit, chopped

30g local honey or maple syrup

100g melted chocolate – can be white, dark or milk (for dipping)

Simply, in a bowl, mix the yogurt with the honey or maple syrup, then fold in the chopped fruit.

Line a baking sheet with parchment paper, then spoon the mixture into bite-sized portions and lay on the baking sheet.

Freeze for a few hours, then dip in melted chocolate and refreeze until set.

• Chocolate Mousse: This rich and decadent mousse is surprisingly simple to make. You only need five ingredients:

150g semi-sweet chocolate

200ml double cream

50g icing sugar

1 tsp vanilla extract

Zest Orange

Raspberries or strawberries to serve

Break up the chocolate and melt over a bain maire. In a separate bowl, whip the cream with sugar, vanilla extract and orange zest.

Gently fold the whipped cream into the melted chocolate until just combined. Pour the mixture into serving glasses or a small bowl and refrigerate for at least a few hours before serving. Top with raspberries or fresh strawberries

5. What are your favourite No-Bake Desserts Catherine?

Here are three no-bake desserts that you could probably make without a recipe (but I’ve given quantities just in case)

• Strawberry Shortcake Parfaits: This is a light and refreshing parfait that’s perfect for a summer dessert.

Ingredients:

200g vanilla yogurt or ice cream – or both!

2 tbsp caster sugar (if using yogurt)

200g fresh strawberries, sliced

150g crushed shortbread biscuits

fresh mint, for garnish (optional)

Instructions:

Mix the yogurt with the sugar, or use vanilla ice-cream , then layer with quartered strawberries, and crushed shortbread biscuits into a fancy glass. Repeat layers until the glass is full. Garnish with fresh mint if desired.

• No-Bake Raspberry Cheesecake Bars: This is a delicious and easy dessert that’s perfect for a summer party.

Ingredients:

200g fresh raspberries

200g digestive biscuit

100g butter

250g cream cheese, softened

75g icing sugar

150ml double cream

1 tsp vanilla extract

Zest of orange

Instructions:

Melt the butter and mix with the crushed digestive biscuits.

Press the mix onto the base of a lined brownie tin. Place in the fridge for 30 minutes to set

In a bowl, whip together the cream, the softened cream cheese, icing sugar, orange zest and vanilla extract until smooth.

Spread the cream cheese mix over the biscuit crust.

Top with fresh raspberries.

Refrigerate for at least 4 hours, or until set.

Cut into bars and enjoy

• Irish Garden Berry Fool:

I was reared on this! So easy to make! And a great celebration of old Irish fruits

Ingredients:

200g gooseberries

50g caster sugar

2 tbsp water

200g blackcurrants

50g sugar

2 tbsp water

¼ tsp cinnamon

300ml double cream

2 tbsp icing sugar

Instructions:

In two saucepans, cook the fruit with the sugar and water (adding cinnamon to the blackcurrants) by bringing to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the fruit is softened.

Let the fruit mixtures cool fully.

In a separate bowl, whip the double cream and icing sugar until stiff peaks form.

Gently fold half of the whipped cream into each of the cooled fruit mixtures.

Spoon blackcurrant fool into glass and top with gooseberry.

Serve immediately or chill for a few hours before serving.

To see more free recipes on our website, follow the links.

Donut Apples (catherinefulvio.com)

Energy Bites – Recipes From Catherine Fulvio

Rhubarb Eton Mess (catherinefulvio.com)