Cool Restaurants Need Cool Desserts For Summer

Posted by Karen Erdelac on Jul 27, 2017

Cool Restaurants Need Cool Desserts For SummerSummer is a great time for restaurants to experiment with their dessert menu. Upselling desserts is a key piece increase restaurant revenue. Here we’ve compiled a few of our favorite summer treats to inspire you towards your own creations.

Grilled Peaches With Vanilla Iced Cream

INGREDIENTS

2 ripe peaches

2 ripe nectarines

canola oil

8 large scoops vanilla ice cream

Honey and sea salt for finishing

DIRECTIONS

Heat grill to medium high heat.

Brush the peach and nectarines halves with a touch of with oil and place on the grill for a few minutes and then rotate 90 degrees to continue to cook for about 3-4 minutes total grill marks appear and the fruit starts to caramelize.

Remove from the grill with a pair of tongs and serve with a scoop of ice cream in the center of the fruit. Drizzle with honey and a sprinkle of flaky sea salt.

Strawberry Chantilly

INGREDIENTS

1 cup all-purpose flour

1/4 cup packed brown sugar

1/2 cup butter

1/2 cup chopped walnuts

2 egg whites

1 cup white sugar

2 cups fresh strawberries

1 cup heavy cream

1 teaspoon lemon juice

DIRECTIONS

Preheat oven to 300 degrees F (150 degrees C).

Mix flour, sugar and butter until crumbly. Stir in chopped walnuts.

Press two-thirds of the mixture in the bottom of a 9x13-inch baking dish; the remaining crumble will be used for the topping. Bake in preheated oven for 20 minutes. Cool crust completely.

In large deep bowl, stir together egg whites, sugar (see Cook's Note), strawberries, and lemon juice. Whip with electric mixer at high speed for 10 minutes.

In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over cooled crust. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.

Mint Chip Ice Cream Pie

Cool Restaurants Need Cool Desserts For SummerINGREDIENTS

8 ounces chopped semisweet chocolate, melted

4 cups crisped rice cereal (such as Rice Krispies)

2 pints mint chocolate-chip ice cream, slightly softened

DIRECTIONS

In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9-inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5 to 10 minutes.

Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.

Black Forest Freezer Pie

INGREDIENTS

1 1/2 cups finely crushed graham crackers

1/3 cup butter, melted

3 tablespoons granulated sugar

1 pint vanilla ice cream (2 cups)

1/2 ounce of an 8-oz. cream cheese, softened

1 cup powdered sugar

1 8 - ounce container frozen whipped dessert topping, thawed

1 21-ounce can cherry pie filling, chilled

Hot fudge ice cream topping or chocolate-flavored syrup

DIRECTIONS

In bowl, combine crushed grahams, melted butter and sugar. Press onto bottom and up sides of ungreased 9-inch pie plate. Bake in 350 degrees oven 8 to 10 minutes or until golden. Cool.

In chilled bowl, stir ice cream with spoon just until softened. Spoon over cooled crust. Freeze, covered, 4 hours or until firm.

In large mixing bowl, beat cream cheese with electric mixer until smooth. Add powdered sugar; beat well. Gently fold in dessert topping; spread over ice cream. Using back of a spoon, make 8-inch-wide well in top layer. Cover; freeze 3 to 4 hours.

To serve, spoon the cherry pie filling into well in top of pie. Serve drizzled with fudge topping.

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Topics: Restaurant