Possible Toppings: ice cream, crème fraiche, sour cream with sugar.
Generously dust an 8×8 inch non-stick pan with icing sugar and set aside.
In a large mixing bowl, add cold water & gelatin and allow too set while you make the syrup.
In a small sauce pan combine the sugar, corn syrup & salt. Cook over medium heat until sugar has dissolved. Bring the heat to high and cook until syrup bubbles and reaches 240 degrees on a candy thermometer.
With the mixer on low, slowly pour the syrup into the gelatin. Raise the mixer speed to high and whip until mixture is thick and glossy, about 15 mins. Add vanilla and mix well.
Pour marshmallow mixture into dusted pan and smooth the top. Dust with additional icing sugar and allow to rest uncovered overnight until set.
Turn the marshmallows over on a cutting board and cut into 16 squares. Dust with additional icing sugar.
Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside to cool.
Top graham cracker with marshmallow, add perogy and drizzle with chocolate sauce. Top with additional graham cracker to make s’more.
400 ml Can coconut milk (Aroy-D brand or one containing only coconut extract & water)
9 g Vanilla sugar
1 tbsp. Virgin coconut oil
1 tbsp. Toasted coconut
Possible Toppings: Toasted Coconut
Place can of coconut milk in refrigerator overnight to thicken.
Add thicken coconut milk to a metal bowl with vanilla sugar. Reserving coconut water for future use. Beat coconut cream on high until nice and fluffy. Refrigerate until ready to use.
Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain perogies and set aside.
In a large non-stick pan, heat coconut oil over medium heat. Add perogies and sauté for 5-6 mins.
Place on platter, sprinkle with toasted coconut and serve with coconut cream.
Possible Toppings: ice cream, crème fraiche, sour cream with sugar, whip cream.
In a medium sauce pan, bring milk to a rolling boil.
In another large sauce pan, add sugar, flour and salt. Slowly whisk in the boiled milk over medium heat. Continue whisking until milk mixture has thickened, 5-6 minutes.
Whisk a small amount of the thicken milk mixture to the beaten egg yolks until well combined.
Stir eggs into remaining milk mixture and whisk for 1 minute longer.
Remove from heat and stir in butter, vanilla and liquor and set aside.
Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins.
Drain perogies and divide in dessert bowls. Top with bananas, custard and drizzle with cookie crumble.
Possible Toppings: ice cream, crème fraiche, sour cream with sugar
Fill a saucepan ¾ ways up with water over medium heat. Place a large enough metal bowl to fit on top of the saucepan. Add lemon juice and zest in the bowl and heat until hot.
Place the eggs in a large separate bowl and whisk in the sugar.
Slowly pour and whisk the hot lemon juice in the eggs.
Pour the egg mixture through a strainer back in the bowl. Then cook over medium-low heat until thick enough to hold the marks from the whisk.
Remove from heat and whisk in butter a little at a time until melted. Let cool to set while you cook perogies.
Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and divide perogies in dessert bowls.
2 cup Mixed berries, blueberry, raspberry, blackberry
1 9g Vanilla sugar
Possible Toppings: ice cream, crème fraiche, sour cream with sugar, icing sugar
In a medium sauce pan, add berries and sprinkle with vanilla sugar. Cook over medium heat for 10 minutes, stirring gently until berries have released their juice and thickened. Let cool.
Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins and drain.
Divide in desert bowls and top with berry compote.
Possible Toppings: ice cream, crème fraiche, sour cream with sugar, pistachio
Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside.
In a small sauce pan over medium heat, add maple syrup and whisk in ginger. Bring to a boil and whisk in icing sugar. Reduce to heat to low and simmer for 5-6 minutes until syrup slightly thickens.
Toss perogies with syrup and drizzle with cinnamon and sugar.
Possible Toppings: ice cream, crème fraiche, sour cream with sugar, crushed peanuts, slivered almonds
In a medium sauce pan, over medium heat, add butter and brown sugar and cook until butter and sugar have melted, about 1-2 minutes. Add apples and sprinkle with cinnamon. Sauté until apples have softened and caramelized, 4-5 mins turning carefully. Set aside.
To make caramel sauce: Spread sugar evenly into the bottom of a heavy duty stainless steel sauce pan, Pour in water, and heat over medium heat without stirring.
Bring to a boil. The sugar will begin to bubble and dissolve. If any undissolved sugar remains, gently swirl the pan to help it dissolve.
Watch for the color to change from clear to golden amber, the caramel should begin to slightly smoke then deepen to a reddish-brown color.
Once it reaches the reddish-brown color, immediately remove from heat, and stir in remaining ingredients. Stir with a clean heat-proof spatula or wooden spoon until smooth.
Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and divided into 4 dessert bowls. Top each with apples and drizzle with caramel sauce.
Once remaining caramel has cooled, you can pour into a glass container, cover and refrigerate.
Possible Toppings: ice cream, crème fraiche, sour cream with sugar
Preheat oven to 450 F. Line a baking sheet with parchment paper.
On a floured surface, roll out puff pastry to a 9’x 12’ rectangle. Use a 2 inch round cookie cutter and cut out 6 pastry circles.
Brush pastry with milk and bake for 8-10 minutes until pastry has puffed and is lightly golden brown. Set aside
Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside. In a large sauce pan, melt butter over medium heat. Add apples, raisins and brown sugar. Sauté for 8-10 minutes until apples and raisins have softened and caramelized.
Divide perogies in mini pie plates, top each with apple mixture and puff pastry round.
Whisk together all ingredients for the glaze and drizzle on top of each.
English
French
