A couple of pears that looked good but tasted really sour were the inspiration for this dessert: I thought of the delicious apples used in this cake, cooked in butter and honey, and gave the pears the same treatment, adding a pinch of cinnamon. They turned out really good and could have been part of a cake, too, but I already had something chocolaty in the oven. My idea then was to pair the
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Amaretto panna cotta with caramelized pears
A couple of pears that looked good but tasted really sour were the inspiration for this dessert: I thought of the delicious apples used in this cake, cooked in butter and honey, and gave the pears the same treatment, adding a pinch of cinnamon. They turned out really good and could have been part of a cake, too, but I already had something chocolaty in the oven. My idea then was to pair the
Chocolate Mousse - The Perfect Choice For Dessert
Chocolate mousse is the best choice for dessert for your house parties because it can be made one day in advance and looks incredible. In addition to that, each of the guests will get their own serving. In fact, you have to prepare it at least several hours before you can serve it. You will get an amazing result if you use dark choco for your mousse. However, making mousse is a little bit complicated. If you add egg yolk while the chocolate is still too warm, then it will result in the eggs getting cooked. On the other hand, if the chocolate is too cold and you add other ingredients, the egg yolk will seize up. And also, if you stir instead of folding the whipped cream and egg whites, the result will be a dense chocolate mousse rather than a fluffy one. So you need to be extra careful and follow the recipe religiously to prepare it.
Most of the recipes suggest using bittersweet chocolate. These bittersweet chocolates have less bit of cocoa and more of sugar compared to the 70% dark chocolates. If you want to serve your mousse straight without adding fruits or cream and you love the taste of dark chocolate, you should opt for 70% dark chocolate. Whereas if you are planning to add more whipped cream or a layer in fruits, it is better if you use bittersweet chocolate to make that perfect mousse. When you are thinking of adding fruits, raspberries will be an ideal choice as they complement the chocolate well.
Recipe
Ingredients required for the chocolate mousse:
Finely chopped, bittersweet chocolate - 4 ½ ozDiced, unsalted butter - 2 spoonsStrong coffee or espresso - 2 spoonsHeavy cream - 1 cLarge eggs - 3Sugar - 1 spoonExtra whipped cream and raspberries (optional)Preparation of the mousse: Whip the cream till it turns to soft peaks and then refrigerate it. In the top of a hot double boiler, combine espresso, butter and chocolate, but not simmering. Keep stirring till it becomes smooth. Remove it from the heat and allow it to cool till the chocolate is just a little bit warmer than the body temperature. To test the temperature, put a dash of chocolate on your bottom lip. It should be warm. If it is cool, it will cause the mixture to seize when the remaining ingredients are added. Once this melted choco had cooled a little bit, in a medium bowl whip the egg whites till they begin to hold a shape and are foamy. Then add the sugar and beat till soft peaks are formed. When the chocolate has reached the appropriate temperature, stir in the egg yolks. Follow this up with one third of the whipped cream. Now you need to fold in 1/2 of the egg whites just till they get combined. Then fold in the balance egg whites and lastly the whipped cream.
Spoon this chocolate mousse into individual dishes or serving bowls. If you desire, layer in whipped cream and fresh raspberries. Refrigerate it for at least 8 hours. It can even be refrigerated up to 24 hours.
Chokolademousse as we use the term in Denmark, is one of the best deserts you can offer to your guests. Learn how to prepare it fast and check out some of the other awesome ideas.Strawberries healthy Dessert option
Berry has always been promoted to be a rich source of nutrients and minerals that the body needs. A study reported in circulation: Journal of the American Heart Association, blueberries and strawberries in particular has been cited as a causative factor in the reduction of the risk of a heart attack in women by as much as one thirds as shown in his study. Eat three or more servings of these fruits caused the improvement of the health status of the participants in the trial. Eat it early in the junior year can also significantly lower risk for heart problems later.
The study explained that the anthocyanins, a specific subclass of dietary flavonoids found in blueberries and strawberries, grapes and blackberries, are believed to promote dilation of arteries. In addition, this group of berries prevents the build up of plaque and other cardiovascular benefits.
Experts say the results could create a major impact on the prevention of cardiovascular diseases such as blueberries and strawberries are food choices which can be easily integrated into the weekly Dieter women apart from the fact that blueberries and strawberries are already known to most-eaten berries in the country.
Strawberries, especially, are highly perishable nature of fruit and must be handled carefully in order to prolong its shelf life. Strawberries are available year-round, although the harvest takes place only during the late spring to early summer. Packed in protective plastic containers has significantly contributed to transport them under the best conditions until they reach grocery shelves for the retail trade.
Strawberries must be stored in a cold environment and left unwashed until it is served. Because of its sensitive nature, it can only be around two to three days in the refrigerator in the best condition.
Strawberries are served fresh or in various other presentations. Strawberries dipped in chocolate are always a big seller on Valentine's day and even on ordinary days. Pastry shops and specialty stores report that these products do not last long on the shelves at any day. Red, heart-shaped fruit, dipped in melted chocolate, is simply irresistible and attract everyone to take a cute, scrumptious bite.
Some people try to do it themselves without end with a lumpy and dripping chocolate-dipped strawberries. Stores offer strawberries dipped in chocolate have practiced the recipe to perfection and nothing beats getting it from their stores. Besides, it saves you a lot of effort and makes you enjoy sweet temptation even more.
Strawberries can also be incorporated into salads, cereals or made into smoothies, pudding or parfait. Ways to enjoy strawberries is unlimited. You can eat them plain or in other ways mentioned, but certainly the temptation of strawberries dipped in chocolate, you'll always have you coming back for more.
If you want to know more about chocolate covered strawberries, visit:
http://www.bobaluberries.com/hand-Dipped-Wedding-Berries.html
Blueberry crumble and my love for crumbles
I’ve come to a conclusion: crumbles have become my favorite dessert. As much as I love ice cream and fruit tarts crumbles are now to me a synonym to feel-good-food. The flavors can vary from traditional to tropical, it doesn’t matter: crumbles make me happy. :)
I ate my first crumble in my late twenties and first made one myself in my early thirties, yet I feel that it could have easily become
Banana, caramel and raisin galette
A couple of days after watching Four Weddings And A Funeral I bought Wet Wet Wet’s "End of Part One: Their Greatest Hits" just because of one song: “Love is All Around” (it was a version of the CD released after the movie, with the theme song included). I had never heard of the band before and not only did I find the CD cover really cool – for the record, I was in my teens – but I ended up
Apple cranberry croustade with cornmeal crust and another childhood favorite
Because I’ve been on a nostalgic mood lately, I bought an insane amount of Granny Smith apples last week – they were my favorite apples growing up (actually, they’re still are), and would lose only to strawberries in a favorite fruit contest. My dad used to find it quite funny that I loved something that tart as a kid – maybe it was a sign of the sour future to come in terms of flavor
Raspberry Port linzer tartlets and a list of the movies I love
I’ve finally finished something I’d been meaning to do for ages: a list with my all time favorite movies – the ones I deeply love. It was rather difficult putting the list together – and I might have forgotten something, only time will tell – but it was a lot of fun doing it. It is posted here, if you’re curious. :)
These lovely tartlets were a similar challenge: the pastry was very difficult
Summer blueberry tart and nice surprises
Isn’t it great to find good things unexpectedly? Surfing the net I accidentally discovered that Camera Obscura is the band responsible for a song I adore. Nice surprise. Like the one I had the other day while buying fruit at a supermarket near the office: fresh blueberries. They’re not easy to find near my house so I decided to buy a couple of punnets (despite their not-very-friendly price).
Rose water panna cotta with baked blueberry jam
Anyone who listens to my Ipod or my CDs will notice that most of the music I love is old – I’m not interested in the music enjoyed by most people nowadays (with a few exceptions). My favorite songs have been favorites for the last 20 years or so. Does that make me an old fart? You can be honest and tell me. ;)
To balance the situation, I’ve brought you today four “things” relatively new to me
Plum and frangipane tartlets and controlling anxiety
I have the terrible habit of watching movie trailers way before they premiere only to get anxious for months (depending on the movie it arrives here in Brazil months after their premiere in the U.S.). I know it’s self- inflicted pain, but I cannot help it. Luckily there are times when things can be done to ease the anxiety a little: I got so blown away by “The Girl with the Dragon Tattoo”
Banana crumble
I was watching “Law & Order” the other day and felt like eating something sweet (like that’s something unusual). :) But the episode was really interesting – no Linus, which is bad, but Benjamin, which is good – and I wanted something fast to get back to the couch as soon as possible. The result was this crumble, ridiculously simple and oh, so delicious – and that smells and tastes like banana
Chocolate orange ganache tart and all's well that ends well
I started writing this post with EBTG’s “When all’s well” playing in my mind; I explain: this tart is a result of some stressful moments, but it all worked out fine in the end.
The initial idea was baking this tart to finish up the marmalade jar I’d bought for Nigel Slater’s cake. I’d already thawed some really good pastry I had in the freezer and lined the tart pan with it; after that, I made
White chocolate lime crème caramel + perfect combinations
One of the flavor combos I love the most is white chocolate paired with sour flavors like lemon, lime, orange, passion fruit – it's almost like the sweetness of the white chocolate backs up to let those flavors shine, adding a new dimension to the chocolate. Yum. :)
That reminds me of Christian Bale’s speech at the Golden Globes this year (by the way, if you haven’t seen “The Fighter” I highly
Orange lime jelly
We all have our favorites: the little black dress for special occasions, the CD that is always on the glove compartment, or the movie we watch over and over again and never tire of. Lately I’ve been feeling the same way about jellies – they’re the first thing that pops in my mind when I want to make (and eat) spoon desserts. I guess that once the days get colder here I might change my mind, but
Gooey chocolate cake with raspberries and something positive about getting old
Getting older is not a walk in the park – gray hair, anyone? – but there is definitely a positive side to it. I’ve become a more patient person, and let me tell you, patience was never one of my virtues.
After baking and unmolding this delicious cake – oh, it was really delicious and I’m no chocoholic – the result almost made me cry: the poor thing looked ugly as hell on the plate. A glance
Peanut butter brownies + your comments on a certain post
I’ve been thinking about the comments you left on my post about Gwyneth Paltrow’s cookbook and thought I might have been misunderstood by some: I agree with the fact that some people are naturally thin and can eat tons of food without gaining 1 single pound – I have cousins and friends that way. Nothing against those people – I wish I were one of them! :D
And I don’t think that one has to be
Chocolate lime pie + popsicles on the side
A couple of days after talking to you about intuition I had an insight while making this pie: since the tart pan I was using was a bit smaller than the one called for on the recipe, there was some filling left. I stared at the velvety cream and thought it would taste amazing as some sort of frozen dessert – I immediately poured the cream into my popsicle molds and ended up with totally
Vanilla flan with gingerbread crumbs
Those of you who – sometimes – devour lunch with an eye on dessert, please, raise your hand. 0/
I made a beautiful, delicious salad with tuna – from this book – for lunch and, even though I happily savored each bite of it, I was really interested in trying this flan. :)
And since I know you are all so dear and won’t judge me, there goes the recipe. :D
Vanilla flan with gingerbread crumbs
Mini raspberry cheesecakes and trusting your instincts
Something I’ve been trying to do more often is to trust my instincts, but sometimes I fail miserably at doing so – and deeply regret it afterwards.
Take this recipe, for instance: the mini cheesecakes looked adorable on the book, but after reading the recipe I wasn’t so keen on the idea of making the batter using an electric mixer – it would add too much air to the mixture, so a food processor
Peaches and cream ice pops - updated
My summer issue of the DH mag has finally arrived, but unfortunately summer is already gone. I could not resist the ice pops spread, though – each and every flavor looked so good I would have to make at least one. :)
My initial idea was making the raspberry yogurt popsicles, but I’d used my raspberries in other recipes. Luckily I still had a couple of peaches – the last ones of the season – and