3 MINI DESSERT SHOOTERS (RASPBERRY CHEESECAKE, TIRAMISU, & BANANA CREAM PIE)



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TIRAMISU SHOOTER RECIPE:
Yields: 12
1 cup heavy cream (turned into whipped cream)
2 cups sugar
16 oz. mascarpone cheese
2 tsp vanilla extract
2 tbsp cocoa powder, divided
12 chocolate covered coffee beans

DIRECTIONS:
To a stand mixer or bowl and hand mixer, add the heavy cream and whip on medium-high speed until it turns into whipped cream. Set that aside in a bowl for later.
Then in the same bowl, add in the sugar, mascarpone cheese, vanilla extract, and cocoa powder, and mix everything together until it is well combined.
Scrape down the sides of the bowl with a rubber spatula, and mix again fora other 15 seconds.
Then take the bowl off the stand mixer and with the rubber spatula, fold in the whipped cream, until everything is well incorporated. Add it to a piping bag, and it’s ready to pipe.

BANANA CREAM PIE SHOOTER RECIPE:
Yields: 10
3 egg yolks
1 cup sugar
2 cups heavy cream
2 tbsp cornstarch
3 tbsp butter, cold and cubed
1 tsp vanilla extract
1 banana sliced
whipped cream for topping (1/4 cup of heavy cream 1 tbsp sugar)

DIRECTIONS:
Add the egg yolks and sugar to a sauce pan and whisk together on low heat. Add the heavy cream and cornstarch. Bring up to medium heat, and continually whisk until the mixture thickens up and becomes the texture of custard, about 10 minutes. You must constantly be whisking the mixture, otherwise the bottom will burn, and you will have a lumpy custard.
Take the sauce pan off the heat and run it through a sieve into a bowl. Add the butter a few cubes at a time, whisking it throughout the custard. Once all of the butter has been added to the custard, add in the vanilla extract and whisk it into the custard as well. Add plastic wrap to the bowl, pushing it down all the way to the custard (so it is touching the custard). This will prevent the custard from forming a layer of “skin” on the top. Add it to the refrigerator until it has completely cooled, about 1 hour. Then add it to a piping bag.

RASPBERRY CHEESECAKE SHOOTER RECIPE:
Yields: 11
1 package of raspberries
1/2 cup sugar, divided
2 tbsp (half a lemon) lemon juice
2 packages (16 oz.) cream cheese, room temperature
3 tbsp sour cream
1/2 cup of heavy cream (turned into whipped cream)

DIRECTIONS:
Wash and rinse the raspberries (or desired fruit). Add the raspberries, a 1/4 cup of the sugar, and lemon juice to a sauce pan, and bring to a light boil. Then reduce the heat to low and cook for 15 minutes. Once it has finished cooking, place it in a bowl, cover with saran wrap and place in the refrigerator until it is completely cool.
While the raspberries are cooking, you can start on the cheesecake filling.
To a stand mixer or bowl and hand mixer, add the heavy cream and whip on medium-high speed until it turns into whipped cream. Set that aside in a bowl for later.
Then to the stand mixer, add the cream cheese, sour cream, the other 1/4 cup of sugar, and mix on medium speed until everything is well incorporated. Scrape down the sides of the bowl with a rubber spatula, and mix again fora other 15 seconds.
Then take the bowl off the stand mixer and with the rubber spatula, fold in the whipped cream, until everything is well incorporated.
Divide the cheesecake filling into two bowls. Add two tablespoons of the raspberry jam to one bowl, and one tablespoon to the other. Add 2-3 drops of red food coloring to the bowl with 2 tbsp. of raspberry jam, and 1 drop of red food coloring to the bowl with 1 tbsp. of raspberry jam. Mix everything together well, and then add them to separate piping bags.

CRUST RECIPE:
Yields: Crust for about 22 shooters
**Divide if only doing 1 recipe from above
30 vanilla wafers
2 tbsp of brown sugar
2 tbsp of melted butter

DIRECTIONS:
Put all of the ingredients into a food processor and grind until it is the texture of sand, and there are no large pieces of vanilla wafer.

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