Restaurant-Quality at Home: A $10 Dessert Experience
I’ve had a long period of saving up for studying at a university in the United States, coming from Japan. This led me to develop a habit of saving, and despite having a natural artistic inclination and creativity, I managed to save by cooking meals using ingredients I had at home. With experience making various desserts, one day I created a recipe using whatever I had at home, and it turned out to be this delicious strawberry dessert. It received great feedback, so I wanted to share this recipe. I usually make it by improvising without specific measurements, which can result in variations in taste and texture each time. So, this time, I decided to make it with precise measurements.
This dessert consists of four layers: strawberry jelly, strawberry cream, whipped cream, and a crust. I add gelatin to each layer except for the crust. It’s a simple recipe where you just keep mixing. It boasts a creamy and rich flavor, complemented by the crispiness of the buttery crust at the bottom. Combined with the sweet and tangy taste of the strawberry jelly on top, it creates a delightful experience that words can’t adequately describe.
I hope you get a chance to taste it. It tastes so luxurious that it could easily cost around $10 if you were to have it at a restaurant. I encourage you to give it a try.
Ingredients:
- 100g(1bag) Ritz crackers
- 1/4 cup or 50g Butter
- 2/3 cup or 130g of Cream Cheese with 3 tablespoons of sugar
- 180ml of Heavy Cream with 3 tablespoons of sugar
- 230g of Strawberry with 3 tablespoons of sugar
- 1/2 tea spoon Lemon Juice
- Divide 12 grams of gelatin into three equal parts and 3 tablespoons of water to each.
This dessert is rich with many different flavors, so I didn’t make it overly sweet. If you prefer it sweeter, you can add one more tablespoon of sugar to the heavy cream.
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Instructions:
- Prepare a cake pan with cake strips if available. It’s not necessary, but it helps achieve a cleaner finish.
- Place Ritz crackers in a food processor and blend. Once partially blended, add melted butter and blend again.
- Place the cracker mixture from step 2 into the cake pan and press it down to flatten. Then, put it in the freezer. You can also use the fridge, but the freezer will help it set more firmly.
- In a bowl, combine softened cream cheese and sugar until well mixed.
- In a separate bowl, mix together heavy cream and sugar. Once the cream is well mixed, add the cream cheese mixture from step 4 and combine. If you have a hand mixer, it’s easier to ensure thorough mixing.
- Divide the mixture from step 3 into two separate bowls, one for the white cream (W) and one for the strawberry cream (S).
- Mix 3 tablespoons of water with 4 grams of gelatin and heat in the microwave for 20 seconds. Stir well.
- Add the gelatin mixture from step 7 to the white cream (W) bowl and mix thoroughly. Once mixed, remove the cracker crust from the freezer and pour the white cream over it. Place it in the fridge for 1 hour. NO FREEZER!
- Place strawberries in a food processor and squeeze lemon, or add lemon juice and sugar. Then blend.
- Take one-third of the strawberry sauce made in step 9 and add it to the strawberry cream bowl (S). Mix it in.
- Mix 3 tablespoons of water with 4 grams of gelatin and heat in the microwave for 20 seconds. Stir, then add it to the strawberry cream mixture from step 10. Pour this cream into the pan on top of the previous layer. Refrigerate for 1 hour.
- Mix 3 tablespoons of water with 4 grams of gelatin and heat in the microwave for 20 seconds. Add it to the strawberry sauce from step 9. Pour this mixture onto the dessert in the pan. Refrigerate for another hour.
- After removing from the refrigerator, carefully remove the dessert from the pan, peel off the strips, and decorate with strawberries and mint. Your dessert is ready to serve!
If you have leftover cream, you can put it in a cup, refrigerate it for an hour, and then enjoy it.