Just desserts

Want to eat healthy, but reluctant to skip dessert? Fear not—these tasty recipes that a trio of local chefs shared with Bergen Health & Life will satisfy your sweet tooth without derailing your diet.

CHEF CESAR SOTOMAYOR
Village Green Restaurant, Ridgewood

PANNA COTTA
serves 5 to 7

5 sheets of gelatin 4 cups heavy cream 1 cup granulated sugar 1 vanilla bean 2 cups buttermilk

• Soften the sheets of gelatin in cold water for 5 to 7 minutes.
• In a saucepan, combine cream, sugar and the vanilla bean; bring to a boil, then remove from heat.
• Place buttermilk in a bowl. Squeeze out the gelatin and add it to the buttermilk.
• Slowly add the hot cream mixture to the buttermilk and stir until dissolved.
• Pour mixture into a large mold and chill overnight.

CHEF SHOUKEY
Harvest Bistro & Bar, Closter

ROASTED PEACHES STUFFED WITH APRICOT
Serves 6

FOR THE SUGAR SYRUP:

1 pound sugar 1 pint water 1 vanilla bean

• Put the sugar in a pot on the stove with the vanilla bean and 3⁄4 of the water. Bring to a boil and stir (will start to “caramelize”) until color changes to light brown.
• While stirring, add remaining water, cook for 40 seconds and turn off heat.

FOR THE APRICOT STUFFING:

8 ounces dried apricots 1 cup sugar syrup (described above) 1 tablespoon butter 1⁄4 cup apricot brandy Pinch of salt Small bunch of thyme, chopped

• Heat apricots in hot water until soft, approximately 10 minutes.
• Strain and slice the apricots, then add remaining ingredients.
• Cook over medium heat for 5 to 6 minutes; turn off heat and set aside.

FOR THE PEACHES:

6 peaches 1 cup sugar syrup (described above) 1 tablespoon butter

• Cut peaches in half. Remove the pit and discard, then peel the peaches (save the skins).
• Place peaches into simmering water for 5 to 6 minutes.
• Remove peaches and set them into an ice bath (a large bowl with water and ice).
• In a pan on medium heat, add sugar syrup and butter.
• Rest the peaches in the saucepan and cook for 3 to 4 minutes. Remove and place the peaches in a hotel pan covered with aluminum foil.

FOR THE PEACH SAUCE:

Skins of 6 peaches 2 cups peach Schnapps or peach juice

• On low heat, cook the Schnapps/juice and skins over low heat until the mixture begins to boil.
• Once it reaches a boil, turn off the burner, blend the mixture with a hand blender and strain.

PLATING:

• On a plate, place half of a peach and fill with 1 tablespoon apricot filling. Cover with the other peach half.
• Drizzle with 2 tablespoons peach sauce. Serve with a scoop of vanilla ice cream.

CHEF HANS EGG
Saddle River Inn, Saddle River

STRAWBERRY SORBET
Serves 6 to 8

1 cup simple syrup (described below) 2 pints ripe strawberries 2 tablespoons Grand Marnier

• To make the simple syrup, combine equal amounts water and sugar in a heavy-bottomed saucepan and bring to a boil over medium heat. Allow all sugar crystals to dissolve completely. Remove from heat and let cool.
• Puree the strawberries using a food processor or blender.
• Add the simple syrup and Grand Marnier and blend until well combined.
• In an ice cream maker, spin the mixture according machine’s directions until smooth and creamy. (If you do not have an ice-cream maker, mix all the ingredients in a blender until smooth, then place in an airtight con- tainer in the freezer until firm.)
• Store in the freezer in an airtight container until ready to use. • Serve over sliced bananas or man- goes if desired.