Chef Donna Prizgintas presented three refreshing cold desserts to a group of 26 co-op customers. Part of the beauty of each of these is that they can be made ahead – freeing up time during a summer dinner party.

First she made an easy coconut sorbet that simply gets mixed, chilled and then finished according to the ice cream machine manufacturer's directions. The agave syrup used has a mild taste and is a nice alternative to corn or cane liquid sugars.

Next Donna discussed granitas which are frozen, sweetened fruit purées. The strawberry granita we tasted was served with a tiny bit of cream which quickly freezes to make a lovely presentation like a snowcap on a pink mountain. Donna discussed lots of variations with the audience such as watermelon, raspberry, and espresso. She noted that the addition of sugar is essential or the (fruit) juice will freeze solid and not be able to be scraped into dishes for serving. She also talked about extra sweetness and tartness being downplayed on our taste buds when eating something that is frozen. Donna developed this recipe for Delicious Living magazine which has lots of wonderful recipes

We ended the evening with a chocolate mousse. Although not technically a frozen dessert, this is especially delicious in the summer since it is served chilled. She showed us how to gently fold the whipped egg whites and then the cream into the melted chocolate with a spatula to achieve a light texture. Donna offered a variety of serving options like using a dollop of whipped cream on top or layering mousse and vanilla pudding for a stripped effect.

 (the recipes are linked above as pdfs and they are also available in the store at customer service)