So lets fess up here: I don’t make many desserts. Sure I can, but often I serve cocktails for dessert, and maybe some cookies. Baking is fun but challenging in my book. And I use my oven a lot for savory food.

That’s why these desserts are great. The only two things you need heat for is to melt butter and boil water. That’s right! A no-cook, full-flavor dessert. This recipe is great for beginners, just be careful with the hot water and gelatin not to burn yourself.

Nutty Ginger Crust

18 Gingersnaps

4 tbsps melted butter

2 tbsps sliced almonds

1 tbsp demerera sugar

1/3 cup shredded coconut

pinch salt

In a food processor or blender. Turn the nuts and gingersnaps into crumbs. Mix them in a bowl with salt and sugar before pouring the butter over and mixing again with your hands. Spray down generously with cooking spray either a square 8 inch pan or individual ramekins. Use a spoon to press the crumbs down into a crust and refrigerate. After about 10 minutes sprinkle shredded coconut on top of the crusts

Tropicotta

½ cup fresh lemon juice

½ cup fresh Valencia orange juice

1 tsp orange zest

1 ¼ cup sweetened condensed milk

1 cup cream cheese

1 large egg

1 packet knox unflavored gelatin (About 2 ¼ tsp)

3 tbsp boiling water

Juice and strain the citrus and then add the zest to the juice. In the mixer combine condensed milk, cream cheese, and egg in mixer, once creamy and homogenous mix in juice and zest. In a separate small bowl add boiling water and pour gelatin pack into the water and stir until dissolved. Pour into mixing bowl and give another mix to combine with cotta batter. Pour over crust or crusts and let sit for at least 8 hours to congeal. Top with either toasted coconut or chocolate sauce.

The best thing about this dessert is I had some extra lemon juice from some overzealous squeezing. Say maybe your like me, and you’d prefer a cocktail for dessert? Here’s a classic I don’t see around here a lot. So lets bring it back. Applejack is an American liquor distilled from, well, apples.

Jack Rose

Ingredients

2 ½ oz Applejack

¾ oz lemon juice

¾ oz Grenadine (1 part pomegranate juice to 1 part sugar. Bring to a boil then lower and simmer for 2 minutes. Cool for 4 hours then bottle and store in the fridge. I never use the brand names.)

Shake with ice, strain into a chilled cocktail glass, and Garnish with a lemon twist.

This is a great dessert that looks super fancy and it tastes so fresh. Plus it barely takes any time. Hey, I’ll take that any day when I’m cooking for a group. The one downside is you may need to have a bit of fridge space to sit them out in. They are very silky so you don’t want to rest anything atop them. Enjoy this simple sweet complete with island delights, until next time!

Joey Schmidt, or ‘JFL,’ is a Certified Sommelier, Bar Menu Consultant, and local Culinary Graduate. He is also the Head Mixologist for 100.5 FM’s Richard Dixon Show and Rated R Cocktails. Listen for him most Tuesdays from 4 to 6 p.m., each Friday at 5:30 p.m. and visit his website at Ratedrcocktails.com