בס"ד
We don't celebrate valentine's day, but we do have a different day for the love day. However, I think that you should celebrate and appreciate the loved ones in your life on every given day.
And if you think of it, it would be a lot cheaper. After all, on that one day, you spend much more since the restaurants and cafes charge at least double than regular.
Make this flowerpot dessert with your kids and family for a fun activity. Or give it to someone you love and appreciate to provide them with a sweet feeling inside and out.
The preparation is super fast, 20 minutes top. And, if you want to pamper someone in your life, this is the way to do it.
You can prepare this as a non-dairy option, that might even be vegan-friendly.
I decorated the flowers in the flowerpot with the products of the British company Quality Sprinkles.
I used in this collaboration with two of their really beautiful products that are just perfect for this dessert: precious delights and shimmer red.
The two products come in a shaker bottle, which consists of different edible sprinkles. From regular sprinkles to stone and crystal sugars, pearls, and more. The products are OU kosher, vegan, and suitable for halal eaters as well.
The two products are made of all-natural ingredients, and they do not contain: artificial colors, dairy products, hydrogenated fat, gluten, soy, and nuts. And they are also non-GMO..
I'm not too fond of artificial colors, so in continuous with the natural line of quality sprinkles products, I used to dye the creams with natural colors.
The beetroot powder I made at home (recipe down below) and the green spirulina I bought in nature stores. I wanted to purchase the blue spirulina, but I had no idea there is a green one as well. If you look to purchase the blue one, make sure before you buy that it is indeed blue. Anyway, eventually, it turned out to be a good thing since I could make the lovely leaves of the flowers.
And most importantly, this dessert is super chocolatey and decadent, and it is so easy to make that you should go ahead and make it right now.
Ingredients for 4 flowerpots:
Chocolate cream:
1 cup whipping cream (divided into two half cups)
200-gram bittersweet chocolate, broken to pieces
Cream:
1 cup whipping cream
1/4 cup instant vanilla pudding
Natural colors:
beetroot powder for ping
Green spirulina
Edible decorations:
Red-Pink pastel colors shaker bottle by Quality Sprinkles
Grey and Gold shaker bottle by Quality Sprinkles
Brown sandwich cookies, crumbled
Preparation:
Melt 1/2 cup of whipping cream with the bittersweet chocolate in a microwave-safe bowl. Melt in intervals of 25-30 seconds and stir after each interval. This process is done to make sure not to burn the chocolate.
Once the mixture is completely unified, set aside to cool, meanwhile, whip the remaining 1/2 until soft and stable. Pour in the chilled chocolate mixture and whip until unified. Set aside.
Whip the 1 cup double cream with the vanilla instant pudding mix until soft and stable. Divide it into three bowls. Divide the Two bowls with about the same amount and the third with a bit less.
Whip the first bowl on its own until the cream is stable. Add beetroot powder to the second bowl and whip well. Take the green spirulina and add it to the third bowl and whip until steady. The third bowl needs the least cream since it is only used for the leaves.
Start assembling the dessert:
Fill each pot with the chocolate cream. Top with the crumbled cookies to resemble soil. Transfer the creams to piping bags with nozzles.
I used little star tips for the flowers and a narrow tip for the leaf (you can see the nozzles on the video).
Pipe flowers and leaves on top, and that's it. It can be a little tricky to pipe on the soil, so I added in the video the options on how to pipe on the soil, and you can choose the way you prefer.
Serve with a tiny pickaxe and enjoy it! Can be stored in an airtight container for at least 2 days.
* To make the beetroot powder: Peel a beetroot, rinse, and grate it. Spread on top of an oven tray with baking paper and bake at 50-60 C (around 125 F), turbo for 12 hours.
Once the beetroot is dry, grind it in a coffee grinder or good blender. I made this powder the longer way. However, I know there is a shorter way.
I haven't tried it, but I'm sure going to try it next time. To make it in the shorter version, you need to bake it at 180 C (356 F), turbo for 15-20 minutes, and mix at least once during that time. Then, turn the oven off and let the beetroot stay in the oven for another 15-20 minutes. Once the beetroot is cool, grind it.
** I had cream leftovers.
This flowerpot cake dessert is the perfect dessert for any party and gathering.
You can make this no-bake flower pot cake quite easily with simple ingredients. Full tutorial included.
You can make this no-bake flower pot cake quite easily with simple ingredients. Full tutorial included.
I wanted to make a beautiful flowerpot dessert that will be perfect for Tu B'shvat. But will also be a great focal point at any party and event.
This sweet tooth flower pot is the ideal present for any occasion. You can gift it to celebrate the family day or love day.
This sweet tooth flower pot is the ideal present for any occasion. You can gift it to celebrate the family day or love day.
We don't celebrate valentine's day, but we do have a different day for the love day. However, I think that you should celebrate and appreciate the loved ones in your life on every given day.
And if you think of it, it would be a lot cheaper. After all, on that one day, you spend much more since the restaurants and cafes charge at least double than regular.
Make this flowerpot dessert with your kids and family for a fun activity. Or give it to someone you love and appreciate to provide them with a sweet feeling inside and out.
The preparation is super fast, 20 minutes top. And, if you want to pamper someone in your life, this is the way to do it.
You can prepare this as a non-dairy option, that might even be vegan-friendly.
I decorated the flowers in the flowerpot with the products of the British company Quality Sprinkles.
I used in this collaboration with two of their really beautiful products that are just perfect for this dessert: precious delights and shimmer red.
The two products come in a shaker bottle, which consists of different edible sprinkles. From regular sprinkles to stone and crystal sugars, pearls, and more. The products are OU kosher, vegan, and suitable for halal eaters as well.
The two products are made of all-natural ingredients, and they do not contain: artificial colors, dairy products, hydrogenated fat, gluten, soy, and nuts. And they are also non-GMO..
I'm not too fond of artificial colors, so in continuous with the natural line of quality sprinkles products, I used to dye the creams with natural colors.
The beetroot powder I made at home (recipe down below) and the green spirulina I bought in nature stores. I wanted to purchase the blue spirulina, but I had no idea there is a green one as well. If you look to purchase the blue one, make sure before you buy that it is indeed blue. Anyway, eventually, it turned out to be a good thing since I could make the lovely leaves of the flowers.
And most importantly, this dessert is super chocolatey and decadent, and it is so easy to make that you should go ahead and make it right now.
Ingredients for 4 flowerpots:
Chocolate cream:
1 cup whipping cream (divided into two half cups)
200-gram bittersweet chocolate, broken to pieces
Cream:
1 cup whipping cream
1/4 cup instant vanilla pudding
Natural colors:
beetroot powder for ping
Green spirulina
Edible decorations:
Red-Pink pastel colors shaker bottle by Quality Sprinkles
Grey and Gold shaker bottle by Quality Sprinkles
Brown sandwich cookies, crumbled
Preparation:
Melt 1/2 cup of whipping cream with the bittersweet chocolate in a microwave-safe bowl. Melt in intervals of 25-30 seconds and stir after each interval. This process is done to make sure not to burn the chocolate.
Once the mixture is completely unified, set aside to cool, meanwhile, whip the remaining 1/2 until soft and stable. Pour in the chilled chocolate mixture and whip until unified. Set aside.
Whip the 1 cup double cream with the vanilla instant pudding mix until soft and stable. Divide it into three bowls. Divide the Two bowls with about the same amount and the third with a bit less.
Whip the first bowl on its own until the cream is stable. Add beetroot powder to the second bowl and whip well. Take the green spirulina and add it to the third bowl and whip until steady. The third bowl needs the least cream since it is only used for the leaves.
Start assembling the dessert:
Fill each pot with the chocolate cream. Top with the crumbled cookies to resemble soil. Transfer the creams to piping bags with nozzles.
I used little star tips for the flowers and a narrow tip for the leaf (you can see the nozzles on the video).
Pipe flowers and leaves on top, and that's it. It can be a little tricky to pipe on the soil, so I added in the video the options on how to pipe on the soil, and you can choose the way you prefer.
Serve with a tiny pickaxe and enjoy it! Can be stored in an airtight container for at least 2 days.
* To make the beetroot powder: Peel a beetroot, rinse, and grate it. Spread on top of an oven tray with baking paper and bake at 50-60 C (around 125 F), turbo for 12 hours.
Once the beetroot is dry, grind it in a coffee grinder or good blender. I made this powder the longer way. However, I know there is a shorter way.
I haven't tried it, but I'm sure going to try it next time. To make it in the shorter version, you need to bake it at 180 C (356 F), turbo for 15-20 minutes, and mix at least once during that time. Then, turn the oven off and let the beetroot stay in the oven for another 15-20 minutes. Once the beetroot is cool, grind it.
** I had cream leftovers.
אין תגובות:
הוסף רשומת תגובה
Thank you for commenting!
Really enjoy hearing from you!
תודה על שהגבתם! מאוד שמחה לשמוע מכם!