Dessert Ideas for a Dinner Party
Hello there!
When hosting a dinner party it can sometimes be difficult to know what to make for dessert as some guests may have different allergies or intolerances. These are just some dessert ideas which will hopefully help you decide which dessert to make. These are all perfect for New Years Eve as you can add whatever decorations you like. Enjoy!
The Dairy-Free One: Lemon Meringue Pie
Preheat an oven to 190C/Gas Mark 5. Roll out the shortcrust pastry until the thickness of a £1 coin and line a 20cm loose-bottom tart tin with the pastry. Leave to chill in the fridge for 15 minutes. Prick the base with a folk and fill with parchment paper and baking beans. Blind bake in the oven for 15 minutes and then remove the beans and paper and return to the oven for another 5 minutes.
To make the filling, combine 75g caster sugar with the cornflour and lemon zest then add the egg yolks, whisk until smooth.
Make the lemon juice up to 300ml with water and bring to a boil in a saucepan. Take off the heat and slowly add to the egg yolk mixture, make sure to whisk constantly so it doesn't curdle. Pour the mixture back into the saucepan and heat until it thickens, use a whisk to avoid lumps forming.
Pour into the pastry case and spread it evenly.
Reduce the oven to 180C/Gas mark 4.
Whisk the egg whites until they form soft peaks then add the remaining sugar gradually until stiff peaks form. Either pipe or spoon the meringue mixture over the lemon filling. Place in the oven and bake for 15-20 minutes until the meringue is golden. Remove from the tin when cold and serve.
60g unsalted butter, melted
160g gluten-free digestive biscuits
150g unsalted butter
Pinch of salt
1 x 397g condensed milk
300ml double cream
Decorations e.g. chocolate curls, banana chips
In a food bag, crush the biscuits with a rolling pin until fine and combine with the melted butter. Pour into a loose-bottom 20cm tart tin and press down until firmly in the base. Place in the fridge to set up for 30 minutes.
Meanwhile, make the caramel by melting the brown sugar and butter in a pan until completely combined. Pour in the condensed milk and add a pinch of salt. Keep heating until it comes to a boil then remove from the heat to cool slightly.
Pour the caramel filling over the firm biscuit base and then return to the fridge for about 15 minutes. Take out of the fridge and add the banana slices on top then return to the fridge. Leave the pie to set and chill completely before adding the cream.
Whisk the double cream with an electric handwhisk until soft peaks. You can either spoon or pipe the cream on top. Make sure it is set completely before removing from the tin and top with your chosen decorations.
The Fruity One: Berry Pavlova
Inspired by this recipe: https://www.bbcgoodfood.com/recipes/711658/strawberry-pavlova
4 egg whites
250g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
1 tsp vanilla extract
300g raspberries
Decorations e.g. chocolate stars, chocolate curls
3 tbsp icing sugar
300ml double cream
Preheat oven to 150C/Gas Mark 2 and line a baking tray with greaseproof paper. On it you can mark the size of a dinner plate to guide you. In a bowl, whisk the egg whites until they form soft peaks then gradually add the caster sugar a little at a time. Add the white wine vinegar, cornflour and vanilla extract and continue to whisk until stiff peaks form.
Spread the meringue mixture on your parchment paper in the shape of a dinner plate and make the centre slightly deeper than the sides so the fruit can sit in the middle.
Bake for 1 hour until slightly golden and hollow to tap.
Turn the oven off and leave it to cool in the oven to prevent cracks forming. Whisk up the double cream to soft peaks and cut the strawberries into smaller pieces. Push a quarter of the raspberries through a sieve and combine with the icing sugar to make a drizzle. Once cooked, remove the paper from the meringue and place on your serving plate.
Cover with whipped cream, chopped fruit and cover with the raspberry drizzle. Decorate how you would like, I found some chocolate stars, and serve.
I hope these recipes have given you some inspiration for desserts to make for a dinner party!
Happy New Year everyone! x
When hosting a dinner party it can sometimes be difficult to know what to make for dessert as some guests may have different allergies or intolerances. These are just some dessert ideas which will hopefully help you decide which dessert to make. These are all perfect for New Years Eve as you can add whatever decorations you like. Enjoy!
The Dairy-Free One: Lemon Meringue Pie
375g chilled ready-made shortcrust pastry (Jus rol pastry is dairy-free as it is made of vegetable fat)
200g caster sugar
40g cornflour
2 lemons, zested and juiced
4 eggs, separated into yolks and whites
200-250ml water
Preheat an oven to 190C/Gas Mark 5. Roll out the shortcrust pastry until the thickness of a £1 coin and line a 20cm loose-bottom tart tin with the pastry. Leave to chill in the fridge for 15 minutes. Prick the base with a folk and fill with parchment paper and baking beans. Blind bake in the oven for 15 minutes and then remove the beans and paper and return to the oven for another 5 minutes.
To make the filling, combine 75g caster sugar with the cornflour and lemon zest then add the egg yolks, whisk until smooth.
Make the lemon juice up to 300ml with water and bring to a boil in a saucepan. Take off the heat and slowly add to the egg yolk mixture, make sure to whisk constantly so it doesn't curdle. Pour the mixture back into the saucepan and heat until it thickens, use a whisk to avoid lumps forming.
Pour into the pastry case and spread it evenly.
Reduce the oven to 180C/Gas mark 4.
Whisk the egg whites until they form soft peaks then add the remaining sugar gradually until stiff peaks form. Either pipe or spoon the meringue mixture over the lemon filling. Place in the oven and bake for 15-20 minutes until the meringue is golden. Remove from the tin when cold and serve.
The Gluten-Free One: Banoffee Pie
Inspired by this recipe: https://www.bbc.co.uk/food/recipes/how_to_make_banoffee_pie_35961
For the base:
60g unsalted butter, melted
160g gluten-free digestive biscuits
For the caramel layer:
150g soft brown sugar150g unsalted butter
Pinch of salt
1 x 397g condensed milk
For the topping:
2 bananas, sliced thinly300ml double cream
Decorations e.g. chocolate curls, banana chips
In a food bag, crush the biscuits with a rolling pin until fine and combine with the melted butter. Pour into a loose-bottom 20cm tart tin and press down until firmly in the base. Place in the fridge to set up for 30 minutes.Meanwhile, make the caramel by melting the brown sugar and butter in a pan until completely combined. Pour in the condensed milk and add a pinch of salt. Keep heating until it comes to a boil then remove from the heat to cool slightly.
Pour the caramel filling over the firm biscuit base and then return to the fridge for about 15 minutes. Take out of the fridge and add the banana slices on top then return to the fridge. Leave the pie to set and chill completely before adding the cream.
Whisk the double cream with an electric handwhisk until soft peaks. You can either spoon or pipe the cream on top. Make sure it is set completely before removing from the tin and top with your chosen decorations.
The Fruity One: Berry Pavlova
Inspired by this recipe: https://www.bbcgoodfood.com/recipes/711658/strawberry-pavlova
For the meringue:
4 egg whites250g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
1 tsp vanilla extract
For the topping:
500g strawberries300g raspberries
Decorations e.g. chocolate stars, chocolate curls
3 tbsp icing sugar
300ml double cream
Preheat oven to 150C/Gas Mark 2 and line a baking tray with greaseproof paper. On it you can mark the size of a dinner plate to guide you. In a bowl, whisk the egg whites until they form soft peaks then gradually add the caster sugar a little at a time. Add the white wine vinegar, cornflour and vanilla extract and continue to whisk until stiff peaks form.
Spread the meringue mixture on your parchment paper in the shape of a dinner plate and make the centre slightly deeper than the sides so the fruit can sit in the middle.
Bake for 1 hour until slightly golden and hollow to tap.
Turn the oven off and leave it to cool in the oven to prevent cracks forming. Whisk up the double cream to soft peaks and cut the strawberries into smaller pieces. Push a quarter of the raspberries through a sieve and combine with the icing sugar to make a drizzle. Once cooked, remove the paper from the meringue and place on your serving plate.
Cover with whipped cream, chopped fruit and cover with the raspberry drizzle. Decorate how you would like, I found some chocolate stars, and serve.
The Chocolate One: Chocolate Yule Log
For a chocolate dessert this Chocolate Yule Log recipe is perfect. Whilst it is ideal for Christmas you can change the decorations and have it all year round for a rich treat! This recipe is already on my blog so follow the link below for the full post and recipe!
Chocolate Yule Log Recipe
I hope these recipes have given you some inspiration for desserts to make for a dinner party!
Happy New Year everyone! x
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