Sweet Designs is gorgeous, as you can tell by just looking at the cover, and it’s packed with sugar and crafts that will help you create beautiful dessert tables. The book is both a cookbook and a craft book, with 374 pages chalked full of more than 175 projects and full of information to get you started on your own table designs with lots of beautiful pictures throughout.
I love that Amy shows you how to Bake it, Craft and Style it!
Amy lays it all out for you, from the sweet basics, like how to melt chocolate, to a walk down the candy aisle, with candy couture and candy math, to how to find inspiration and use fabric to accessorize a cake pedestal and she ends it all with a “Find it” section, sourcing all the items she used in the book. How cool is THAT?!
Amy Atlas is the dessert guru. She’s taught me that the dessert table is the pinnacle of any event. She’s an inspiration to all bakers! – Tori Spelling
Whether you want inspiration and guidance designing a dessert table, or if you’re just looking for some great dessert recipes, Sweet Designs will show you how to create your own stylish desserts and sugar scapes for any occasion.
Myself and a few of my fellow bloggers are highlighting some of Amy’s recipes from her new book today!
It’s hard to know what to make because every single one of the recipes look so darn good. But, I choose the Honey Panna Cotta, a sweet, smooth, creamy little confection.
This cool and refreshing dessert, is basically cooked cream with a bit of yogurt and capped with a luminous band of honey-flavored gelatin. It looks like a fancy-schmancy dessert, but actually, it only takes a few minutes to prepare and the rest of the time, the fridge does all the work for you, making it a great “make ahead” dessert for a party table, and with it’s simple, not too sweet flavor, it would be the perfect ending to a heavy meal.
Sweet and smooth cream confections of cooked cream and yogurt capped with a band of honey-flavored gelatin. Recipe from Amy Atlas
- 4 tablespoons milk
- 2 ¼ teaspoons (1 envelope) gelatin
- 2 cups heavy cream
- 1 vanilla bean, split and scraped
- 1/3 cup honey
- 1/3 cup sugar
- 2 teaspoons lemon juice
- 2 cups good quality plain Greek yogurt
- 1 teaspoon gelatin
- 2 Tablespoons water
- 1/3 cup honey
- 1 cup water
- Put the milk into a small bowl and sprinkle with gelatin over it. Stir and set aside for 5 minutes.
- Combine the cream, vanilla bean seeds, honey and sugar in a medium pan and bring to a boil. Remove from the heat and let cool slightly. Add the gelatin-milk-mixture to the pan and stir until completely dissolved. Add the lemon juice and stir. Whisk in the Greek yogurt. Divide the mixture evenly among 8 4-ounce glasses, leaving about 1/2 inch of space between it and the rim. Chill at least 3 hours in the refrigerator.
- To make the gelee, combine 2 tablespoons of water and the gelatin in a small bowl and stir. Set aside for 5 minutes.
- Meanwhile, combine 1 cup of water then the honey in a pan and bring to a boil, stirring constantly. Remove from the heat and let continue to cook for a few seconds. Add the gelatin mixture to it and stir until it is completely dissolved.
- Divide the gelatin mixture over the panna cotta evenly among the glasses. Chill until set, at least one hour. Garnish with spun sugar or single toasted almond slice inserted into the center of the gelee.
© TidyMom. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Smooth, creamy and oh so decadent!
Be sure to visit my friends who are featuring Amy today too:
Sweet Sugar Belle – Amy Atlas Book Giveaway
Two Peas and Their Pod – Banana Cupcakes with Caramel Frosting
Sweetapolita – Pink Eclairs
i am baker – Chocolate Cupcakes
Sweetopia – Chocolate Beehive Cupcakes
My Baking Addiction – Banana Whoopie Pies
Bake at 350 – Hazelnut Truffles
Bakingdom – Mini Strawberry Triffles
GIVEAWAY has ENDED
Congrats to comment #143 jenni farnes
I’m sharing this recipe at The Celebration Shoppe – Share Your Ideas Party