Ending summer.

I just love verrines, but I don't know why I never get to make them often... so as we are ending our beautiful summer time, this is my last chance to make a mousse layer verrine.

This dessert is mainly a 3 layer mousse: a refreshing lemon mousse, a raspberry mousse and a white chocolate mousse, although now that I've made them, I think that quantity of mousse in a large cup doesn't work for me. Next time I'll make it in a smaller glass. It was delicious anyway, but I never got to finish it.

You'll get the recipe in the next few days, I promise.

I can't help but wonder...

Hot chocolate, everybody! Who's up for some recomforting hot chocolate and some extremely moist pear and cardamom cupcakes? I do!
We are still having some summer breeze but from time to time we can't help wonder what the weather will be like for the next few weeks. It seems like we are going to have a cold long winter, so I decided to move ahead, forget summer and feel the comfort of a good heart healer: HOT CHOCOLATE! This time it's not for your stomach, it's for your soul! so I hope you can enjoy it as well as the cupcakes.



The recipe:
1 cup milk
1/4 cup heavy cream
1 TBSP cocoa powder
1 Tsp vanilla extract
Ganache made of 4 oz bittersweet chocolate
1/2 cup heavy cream.
First make the ganache:
1. chop the chocolate into very small pices and place it into a bowl.
2.Heat the cream until it comes to a boil.
3. Pour the hot milk into the chopped chocolate. let it sit for 1 minute.
4. With circular motion, mix the cream with the chocolate until it all comes together.
5. Set aside.

On the other hand:

1. Heat the milk with the cream in a saucepan over medium heat until it comes to a boil.
2. Add the cocoa and mix until it's dissolved.
3. Turn off the heat and and the ganache you made previously and the vanilla extract.

To drink with caution!
It last up for a week in the refrigerator.


For the Cupcakes:

100g butter
100g sugar
100g all purpose flour
2 eggs
1 tsp baking powder
1 tsp ground cardamom
2 small ripe pears

Preheat oven to 180 C
1.Cream butter and sugar together.
2.Add one egg at a time mixing well after each addition.
3.In another bowl sift together flour, baking powder and cardamom.
4.Fold the dry ingredients to the wet mixture until fully combined.
5.Fold in the pears.
6.Pour into muffin cups and bake for 15 to 20 minutes or until golden brown.

Enjoy!

Romance

You all are aware of Valentine's day, I'm sure. I haven't really been into that, but I guess this time is an exception, because I did find a great love but lately we haven't been connected, and It's been a while since I feel apart from him and I think that this is an opportunity to start over again, after 7 years together, we need to start over, so I feel that I need to express my love for CH tomorrow evening, and though I'm not sure what the menu will be, I'm more focused on having a great evening with him, because it's been a while since we both sit at a table and stare at each other without the questioning and just enjoying that magical night just because!
Today I made a Raspberry truffle chocolate Cake. It's moist, tart and has a great smell of romance. I hope you can enjoy cooking it and eating it with the one you love. And Oh! it's actually quite simple, you should try it and let me know how it turned out, your opinion is important to me.

The recipe:

3 tablespoons unsalted butter or, plus more for pan
6 ounces bittersweet chocolate, chopped
6 large eggs, separated, at room temperature
1 cup granulated sugar
3 tablespoons creme de cassis or any other liquour of your preferance
1/4 teaspoon coarse salt
1 tablespoon vanilla extract

Preheat oven to 350 degrees. Butter bottom of pan, and line with parchment. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add creme de cassis and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.


Happy Valentine's Day!

Figs, an eternal love!

Whenever I think of figs, I think of my mom, ever so gentle and sweet. This dessert is dedicated to her, to all of her freshness and sweetness.

For the Yogurt Pistachio cake:
125g all purpose flour
1 tsp baking powder
A pinch of salt
113g vanilla yogurt
2 small eggs
1 Tbsp vanilla extract
88g Sugar
50ml canola oil or vegetable oil.
20g peeled crushed pistachios

1.Preheat oven to 180 C.
2.In a bowl sift the flour and baking powder. Add the pinch of salt and stir to combine.
3.In another bowl, beat the yogurt, sugar and vanilla extract. Add eggs one at a time, beating well after each addition, then add the canola oil until well combined.
4. Add the dry ingredients to the wet and beat just until combined. Finish by folding in the pistachios.
5. Pour the batter into a prepared springform pan and bake for 30 to 35 minutes or until golden brown. Let cool into a wire rack.



Yogurt Ice Cream:
¾ cup milk
½ cup sugar
2Tbsp powdered skim milk
2 cups vanilla yogurt
In a saucepan over a medium heat, combine the sugar, the milk and the skim milk, until the sugar is completely dissolved. Let it cool. Once it has cooled, add the yogurt and mix to combine, strain and churn into an ice cream maker.

Assemble:
Fresh figs as many as you want
Yogurt ice cream
Pistachio yogurt cake



Cada vez que pienso en higos, pienso en mi mama, siempre tan gentil y dulce. Este postre esta dedicado a ella, a toda su frescura y dulzura.
125g Harina
1 cucharadita polvo de hornear
Una pizca de sal
113g yogurt de vainilla
2 huevos chicos
1 Cda de extracto de vainilla
88g Azucar
50ml Aceite de canola o aceite vegetal
20g pistachios, pelados y cortados

1.Precalentar el horno a 180 C.
2.En un bowl tamizar la harina y el polvo de hornear. Agregar la pizca de sal y revolver un poco.
3.En otro bowl, batir el yogurt, el azucar y el extracto de vainilla. Agregar los huevos uno por uno, mezclando bien después de cada uno, luego agregar el aceite y batir solo hasta que este combinado.
4. Agregar los ingredients secos a la mezcla de huevos y con movimientos envolventes terminar agregando los pistachos.
5. Poner la mezcla en una fuente o en moldes individuals y hornear por 30 a 35 minutos o hasta que este dorado. Dejar enfriar en una rejilla.


Helado de Yogurt:
¾ tazas de leche
½ taza de azucar
2 Cucharadas de leche en polvo.
2 tazas de yogurt
En una cacerola calendar a fuego medio la leche, el azucar y la leche en polvo hasta que se disuelva el azucar. Enfriar y agregar el yogurt. Colar y vaciar en la maquina de helados (si no tienes una maquina para hacer helados, procede de la misma manera, nada mas que congela por 2 a 3 horas y revuelve cada media hora por el termino de un total de 6 horas o hasta que este en la consistencia deseada.
Para el emplatado:
Higos frescos o en su almibar c/n
Helado de yogurt
Budin de yogurt y pistachios

Think of nothing but anticipate.

I thought of making something with apples, since I love them so much and I wasn't very keen on the idea of making a traditional apple pie, so I thought of doing something that involved apples, gouda cheese crumble, a tart shell and some balsamic reduction... couldn't sound any better. Although to my surprise, my husband didn't like the balsamic reduction, he thought that it was a strong flavor compared to the other ones, so I think it's a matter of taste, as always... I also made a cinnamon ice cream to go with it, it was a subtle combination that always goes well with the apples. Enjoy.



For the caramelized apples:

Granny smith apples 2
Sugar 150 g
Port wine or Calvados 50ml

1)Place a skillet on a medium heat and add the sugar all at once. When it starts to get brown in colour add the apples cut into wedges and pour inmediately the port wine or the liquour at your choice, lower the heat and cook until the apples are soft.

For the Gouda Cheese Crumble:
Butter cut in small pieces 50g
Icing sugar 50g
Flour 50g
Gouda Cheese 50g

1)In a bowl mix all the ingredients with the tip of your fingers until it resembles coarse meal.
2)Pour over a baking sheet and bake at 160C for about 15 minutes. (Check every once in a while and stir the mixture often so it doesn't get burned)

For the tart shell:
Sugar 4 Tbsp
Vanilla extract 1 Tsp
All purpose flour 300g
Zest of one lemon and its juice
Butter 180g
A dash of salt
Egg yolk 1

1)In a food processor mix the flour, lemon zest and butter until it has the texture of coarse meal.
2)Add the sugar, vanilla extract, the egg yolk and 2 Tbsp of lemon juice (if the dough does not come together, just add more lemon juice) and pulse just until the dough comes together.
3) Chill dough for at least 30 minutes in the fridge.
4)Cut circles with a cookie cutter and bake at 180C for about 15 to 20 minutes, until crust is brown.

Balsamic Reduction:
Balsamic Vinegar 100ml

1)In a small saucepan at medium heat cook the Balsamic Vinegar until it reaches a thread consistency.

Embracing the winter.

For all of you that are embracing summer, won't make too much of a fuzz when you start reading this recipe, that I had encountered in a book by Alice Medrich, so I thought: why not give it a try? It's quite delicate and it makes a perfect dessert, no matter the season you're in, because you can eat two of them without even notice... it's your call, but I think that you HAVE to try it. It's easy, it's smooth and yummy!

here is the recipe:

Baked Bittersweet Mousse

Ingredients (makes approx 4 cups/6 serves)
170g bittersweet chocolate, finely chopped
1/4 cup milk (or 1/2 cup heavy cream)
1 1/2 tbsp brandy, (or any other liquour that you like, mine was with cassis)
3 large eggs, at room temperature
3 tbsp caster sugar



1. Position rack in lower third of oven and preheat oven to 160 degrees C.

2. Place chocolate and milk or cream in a heatproof bowl, then place over a pot of barely simmering water (make sure the bottom of the bowl doesn’t touch the water) and stir till the chocolate has almost completely melted, then remove the bowl and continue to stir till the liquid is completely smooth. If using a liquor, stir in at this stage.

3. In a seperate bowl, whisk together the eggs and sugar till well blended, then use an electric mixer to beat the eggs at high speed for 3-4 minutes or till the eggs have a texture like softly whipped cream and are light and very fluffy.

4. Fold 1/4 of the eggs into the chocolate, then half the remaining eggs till almost blended. Fold in the remaining eggs till evenly incorporated and smooth. Divide among ramekins, then place ramekins in a high-sided baking tray.

5. Boil a kettle of water then fill the baking tray till water comes halfway up the sides of the ramekins, then bake till the centre of the mousses reads 70 degrees C (or just bake for about 15-18 minutes till the tops feel barely set). Remove from the oven and allow ramekins to cool for at least 10 minutes, then garnish with some raspberries or whatever you like.



Version en Español:

Mousse de chocolate horneada.

Se que la mayoria de las personas estan disfrutando de un hermoso verano, pues aqui todavia estamos en invierno asi que se que no le daran tanta importancia, pero se equivocan porque esta mousse es completamente liviana y suave y sirve para cualquier ocacion y temporada. Es el postre ideal para una cena, es muy delicada y tiene aroma a cassis... muy rica!

Aca va la receta:

Ingredientes (approx 6 porciones)
170g chocolate semiamargo, cortado en pedazos chicos
1/4 taza leche (or 1/2 taza de crema)
1 1/2 cdas brandy, (u otro licor que te guste, a los mios les puse licor de cassis)
3 huevos grandes, a temperatura ambiente
3 Cdas de azucar

1.Precalentar el horno a 160 C

2.Poner el chocolate y la leche o crema en un bowl a baño maria, (recuerda que la base del bowl no debe tocar el agua hirviendo) y con una cuchara de madera revuelve hasta que se haya derretido el chocolate, en este punto retira el bowl del baño maria y mezcla hasta que este bien homegeneo, incorporar el licor.

3. En otro bowl mezcla los huevos con el azucar por 3-4 minutos a velocidad alta o hasta que los huevos esten espumosos y tengan una textura similar a la de una crema batida.
4. Incorporar con movimientos envolventes 1/4 de los huevos al chocolate, luego la mitad y despues el resto de los huevos hasta que este bien mezclado. Dividir la mezcla en los moldes y colocarlos en una fuente profunda con agua hirviendo hasta la mitad de los moldes

5. Hornear hasta que el centro de las mousses lleguen a 70 C (o solo hornealos hasta que la superficie de los mismos este firme, alrededor de 15-18 minutos). Retirar del horno y dejar enfriar por 10 minutos, decora con unas frambuesas o como mas te guste.

It's time for an elegant dessert.

Evertything that we do in life must contain some degree of perfection, if not we're not happy... so I've decided to give that thought a chance in my life and make it happen, but it didn't work! Though luck! Here is the recipe for everyone out there who wants to enjoy the difficult things in life as well as the easy ones...

For the Banana Biscuit:

Butter: 65g
Brown sugar: 100g
1 medium egg, lightly beaten
2 medium ripe bananas, that weight aprox. 150g
Yogurt: 2 TBSP
All purpose flour: 100g
Baking Soda: ½ TSP
A dash of salt.

1.Preheat oven at 170 C. Cream butter and sugar together until light and fluffy. Add the egg and blend in. In another bowl, mash the bananas and combine them with the yogurt.
2.In another bowl sift the flour, salt and baking soda. Add the flour to the butter mixture alternatively with the bana mixture in three additions.
3.Bake the mixture in a baking sheet pan for 15 to 20 minutes, until golden brown on top. Once out of the oven let it cool before cutting.

For the soft chocolate interior:

1/4 cup whole milk
1/4 cup cream
1 large egg yolk
1 TBSP sugar
2- 1/2 ounces bittersweet chocolate

1.In a small saucepan, combine the milk and cream, bring just to a boil.
2.Meanwhile, gently whisk together the egg yolk and sugar. Remove the milk from the heat and very slowly temper into the egg yolk and sugar.
3.Return the whole mixture to the saucepan and on low heat cook it, stirring continously, until the mixture has reached 185 F
4.Chop the chocolate with a serraneted knife and put it inside a bowl, Remove the mixture from the heat and strain through a fine mesh sieve and pour it over the chopped chocolate.
5.Transfer to a flexible silicon mold (I used a rectangule mold, but you can use what you prefer the most) Freeze until completely set, at least 2 hours.

For the Banana mousse:

100 grams banana pureed
10 grams sugar
4 grams of powdered gelatin or 2 sheet
100 grams yogurt (banana yogurt would be great)
1 tsp vanilla extract

Heat the banana puree with the sugar and vanilla extract. When it comes to a slight boil, remove from heat. In the meantime, soften gelatin in ice water for about 3 minutes. Add the bloomed gelatin to the puree. Let it cool until it is about body temperature.
When the puree has cooled slightly, add it to the yogurt (firm yogurt). Put the mixture into a mold and once 3/4 filled, insert the frozen soft chocolate to form the interior. Freeze 1-2 hours or until completely set.

For the chocolate plaquettes:
115g pound dark chocolate couverture


1.Place 115g chopped or broken dark or semisweet chocolate in the top of a double boiler or a heatproof bowl over a pan of hot water. Heat gently until just melted.
2.Remove from the heat. Spoon about three quarters of the melted chocolate onto a marble slab or other cool, smooth, non-porous work surface.
3.With a flexible plastic scraper or metal spatula, spread the chocolate thinly, then scoop it before spreading it again. Repeat the sequence, keeping the chocolate constantly on the move, for about 5 minutes.
4.Using a chocolate thermometer, check the temperature of the chocolate as you work it. As soon as the temperature registers 28 C / 82 F, tip the chocolate back into the bowl and stir into the remaining chocolate.
5.With the addition of the hot chocolate the temperature should now be 32 C / 90F, making the chocolate ready to use. To test, drop a little of the chocolate from a spoon on to the marble, it should set very quickly.
6. Spread a thin layer of the tempered chocolate over a parchment paper, when is almost set, mark rectangules, the size you like (you can make tiny ones, that would look pretty) and wait till is completely set.
7.When the chocolate has set, remove the parchment paper very carefully, and cut through the lines you marked before.

Assemble the cake:
Cut the banana biscuit into a rectangle. Unmold a banana mousse, placing it onto the rectangle of the banana biscuit. Allow to temper under refrigetarion, about 1 hour. To serve, place a chocolate plaquette on top of the banana mousse.


Versión en Español:



Todo lo que hacemos en la nuestra vida debe contener algun grado de perfeccion, sino no logramos ser felices... Asi que decidi darle a ese pensamiento una chance en mi vida y transportarlo a un postre, pero no funciono! Mala suerte! Aca va la receta para cualquiera que quiera disfrutar de las cosas dificiles como tambien de las cosas simples de la vida...

Para el biscuit de Banana:

Manteca 65g
Azucar Rubia o negra 100g
1 huevo mediano, ligeramente batido
2 bananas machacadas, que pesen aprox. 150g
Yogur 2 Cucharadas
Harina Integral 25g
Harina 0000 75g
Bicarbonato de sodio 1/2 Cucharadita
1 pellizco de sal.


1.Caliente el horno a 170 C. Haga una crema con la manteca y el azucar hasta que quede ligera y espumosa. Agregue, batiendo, el huevo y mezcle bien. En otro cuenco, combinar las bananas machacadas con el yogur.

2.Tamizar las harinas, el bicarbonato y la sal en otro cuenco. Incorporar a la mezcla de manteca y huevo alternando con las bananas.

3.Pasar la mezcla a una placa de horno bien chata, como las que hay para hacer pionono y hornear por 15 a 20 minutos,o hasta que este bien dorado o cuando inserte un cuchillo, este salga limpio. Retirar del horno y dejar reposar por 10 minutos antes de desmoldar. Dejar enfriar del todo antes de cortar.


Para el interior suave de chocolate:

1/4 taza de leche
1/4 taza crema
1 yema
1 Cucharada de azucar
80g de chocolate semiamargo

1.En una olla combinar la leche y la crema, llevar a que hierva.
2.En un bowl mezclar la yema con el azucar y poco a poco ir integrando la mezcla de leche y crema, llevar todo de vuelta a la olla y cocinar hasta alcanzar los 85 C o hasta que nape una cuchara de madera.
3.Trozar el chocolate en pedazos chicos y colar la mezcla anterior sobre el chocolate picado.
4.Poner en moldes de silicona o algun molde antiadherente y freezar por 2 horas como minimo.

Para la mousse de banana:

100 gramos de pure de bananas
10 gramos de azucar
4 gramos de gelatina en polvo
100 gramos de yogurt entero
1 cucharadita de extracto de vainilla.

Calentar el pure de bananas con el azucary el extracto de vainilla. Cuando llegue apenas a hervir, retirar del fuego . Mientras, ablande la gelatina en agua fria y dejela reposar por tres minutos. Agregar a continuacion la gelatina hidratada al pure y mezcle bien. Dejar que se enfire a temperatura ambiente.
Cuando el pure se haya enfriado, agregar despacio el yogurt firme. Poner la mezcla en un molde y llenar hasta que alcanzar los 3/4 del molde y agregar uno de los interiores de chocolate suave congelados que hicimos anteriormente, presionar levemente y si hace falta rellenar un poco mas de la mousse de banana para que no se vea el interior de chocolate. LLevar a freezer y congelar como minimo dos horas.


Para las plaquetas de chocolate:

115 g de chocolate

1. Trocee el chocolate con un cuchillo de sierra y pongalo en un cuenco. Derretir a bano maria sin dejar de que el cuenco toque el agua. Remover con una cuchara de madera, el chocolate debe llegar a una temperatura de 55 C
2.Retirar el chocolate inmediatamente del bano maria y remover de vez en cuando el chocolate fundido. Tomar la temperatura constantemente del chocolate haste que haya descendido hasta los 27C.
3.En cuanto haya alcanzado esa temperatura, volver a poner el cuenco sobre el bano maria y controlar el ascenso de la temperatura, remover suavemente el chocolate con una cuchara de madera y el chocolate estara listo cuando alcance los 30 a 33 C.
4.Ahora el chocolate esta a la temperatura ideal para ser utilizado.
5.Para las plaquetas, adherir un papel manteca a la mesada y con una espatula esparcir el chocolate de manera que quede bien finito. Cuando se afirme un poco el chocolate, marcar con una regla rectangulos de la medida que quieras y cuando se enfrie totalmente terminar el corte.

Armado del postre:

Colocar un rectangulo del biscuit de banana sobre el plato, luego la mousse de banana que dejamos en el refrigerador para que el interior de chocolate se ablande. (esto debe hacerse una hora antes de servir). Luego colocar una plaqueta de chocolate templado y servir.

Chocolate over frozen fields!

As crazy as it may sound, I adore snow... and I love being outside when it snows, properly dressed, I should say. And I love baking in these kinds of days, where everything is white... so the best thing to do is cook with chocolate, don't you think?
I spend every day cooking something different, most of them are desserts, because I am soon opening a Tea Room... so I'm preparing my own desserts, which of course, they are inspired in great cooks like Michael Laiskonis. He is an amazing cook and you shoud check out his blog http://michaellaiskonis.typepad.com/main/. I do really admire him. And my other inspiration is Guy Rubino, I'm always amazed by his creations and his hard work at both at his restaurants. This dessert is dedicated to both of them. I hope you can enjoyed it as well as my husband did.
Chocolate over the frozen fields!



Chocolate Mille Fueuille Napoleon

The Coffee Ganache:

20g Glucose
125g Cream
137g Semisweet Chocolate
15g Butter, softened.
1 TBSP Coffee liquour

1.In a small saucepan, combine cream and glucose. Bring to a boil.
2.Place Chocolate in a large bowl and gradually pour hot cream over it, stirring to emulsify.Add Coffee liquour.
3.Allow to cool to 35 C/ 95 F before incorporating butter.




The Lemon Confit (I used it as a thick sauce):

60g water
2g Agar Agar
60g sugar
60g Lemon juice

1.Combine water, sugar, and agar agar in a small saucepan. Gently bring to a boil; reduce heat while maintaining simmer for two to three minutes.
2.Remove from heat and whisk in lemon juice. Allow to cool and set.
3.Process in blender until smooth.

Tempered Chocolate:

1.Place 115g chopped or broken dark or semisweet chocolate in the top of a double boiler or a heatproof bowl over a pan of hot water. Heat gently until just melted.
2.Remove from the heat. Spoon about three quarters of the melted chocolate onto a marble slab or other cool, smooth, non-porous work surface.
3.With a flexible plastic scraper or metal spatula, spread the chocolate thinly, then scoop it before spreading it again. Repeat the sequence, keeping the chocolate constantly on the move, for about 5 minutes.
4.Using a chocolate thermometer, check the temperature of the chocolate as you work it. As soon as the temperature registers 28 C / 82 F, tip the chocolate back into the bowl and stir into the remaining chocolate.
5.With the addition of the hot chocolate the temperature should now be 32 C / 90F, making the chocolate ready to use. To test, drop a little of the chocolate from a spoon on to the marble, it should set very quickly.
6. Spread a thin layer of the tempered chocolate over a parchment paper, when is almost set, mark rectangules, the size you like (you can make tiny ones, that would look pretty) and wait till is completely set.
7.When the chocolate has set, remove the parchment paper very carefully, and cut through the lines you marked before.



Assembling the dessert:

1.Place a little bit of ganache onto the plate so the dessert won't move.
2.Place a layer of the chocolate you have tempered onto the plate.
3.Pipe a little bit of the ganache and place another layer of chocolate and so on... this dessert is endless... you can as a variation place some grounded almonds or hazelnuts on top of each piped ganache, and you could do as I did, place a piece of some of your best cooked recipe of a chocolate pancake or a chocolate genoise or chiffon cake... and spread it with some nutella. That's what I did and it was delicious.
4.Decorate with some berries and the lemon confit, which you can also place between the layers.

Enjoy!

Raspberries, Raspberries...

Raspberries, Raspberries… they are all that a person would want in a fruit… they’re juicy, sweet but yet acid, small and good for your health, hence you could eat tons of them.
I came across with this recipe because I had some friends coming over to our house and I was having the idea of a crème brulee because last week I bought some tiny molds to fit in any type of small and pretty dessert. I just soooooo wanted to use them. And I also made some banana Cake wrapped in Chocolate mousse with some chilled caramel sauce inside, and covered with a chocolate glased. Sounds great, hu?



Well, here are the recipes and the photos so you can dye to eat them both…




The recipe:

For the crème brulee:
1 ½ cups heavy cream
¼ cup sugar
1 vanilla bean
3 large egg yolks, chilled.
Raspberries as many as you like.

Preheat oven to 300 F. Bring the cream, 1/8 cup sugar and the vanilla bean to a simmer. Remove from heat and cover pan, let it rest for 15 minutes. Meanwhile whisk the egg yolks, add the cream mixture slowly to the egg yolks. Strain and put the mixture along with the raspberries in ramekins. Fill a larger baking pan with hot water up to 2/3 of the ramekins. Cover with aluminum foil and bake for 40 to 45 minutes. The custards are done when they are set but have a uniform jiggle. Chill custards for at least 2 hours.To serve, you'll be coating the top in two thin layers of caramelized sugar. Coat the top of the custards with some of the remaining sugar in a thin even layer. Wipe off any sugar that sticks to the rim of the ramekins. Melt the sugar by moving the flame from a propane or butane torch, back and forth across the top of the custard from a height of not less than 8 inches. As soon as it melts and starts to color, dust lightly with a second coating of sugar and continue to melt and caramelize the sugar.Remove the torch when the sugar is a dark golden color. Allow the caramel to cool and harden for 2 minutes before serving. Do not caramelize the top until ready to serve. The caramelized top will begin to melt after 1 hour.





Variations:
You can replace the raspberries for any other fruit, like pears or you can add to cream a TBSP of any type of liquor.
Improvise!




Versión en Español:

Frambuesas, Frambuesas… son todo lo que una persona puede desear en una fruta… son jugosas, dulces pero al mismo tiempo acidas, pequeñas y buenas para la salud, por eso puedes comer toneladas de ellas sin preocuparte.
Llegue a la conclusión de querer hacer una crème bruleè para el fin de semana porque compre unos pequeños moldecitos que tenía ganas de usar y como íbamos a tener visitas no tenia mejor excusa que eso para ver como quedaba el postre en mis nuevos moldecitos. También hice una “mini torta” de banana envuelta en una mouse de chocolate con salsa de caramelo refrigerada por dentro y cubierta con un glaseado de chocolate. Suena exquisito, no?
Bueno acá les van las recetas y las fotos para que se mueran por comer los dos postres…

Para la Crème bruleè:
1 ½ tazas de crema
¼ taza de azúcar
1 vaina de vainilla, esencia o licor de frambuesa
3 yemas grandes, frías.
Frambuesas u otra fruta a su gusto en cantidad necesaria.

Precaliente el horno a 160 C. Lleve la crema, 1/8 del azúcar y la vaina de vainilla a un hervor suave. Retirar del fuego y cubrir la cacerola, dejar infusionar por 15 minutos. Mientras bata las yemas, despacio añada la crema a las yemas. Cuele. Arregle las frambuesas en los moldes y ponga por encima la mezcla. Cubrir con papel de aluminio para evitar que se quemen por encima y cocinar a baño maría de 40 a 45 minutos. Las natillas estarán cuando tengan un movimiento uniforme. Una vez cocinadas, déjelas estar a temperatura ambiente y luego refrigerar por al menos 2 horas antes de servir.
Para servir, colocar una capa fina de azúcar por encima y con una torcha o soplete o en el peor de los casos grill caramelizar la superficie, dejar enfriar unos segundos y colocar la siguiente capa de azúcar y caramelizar nuevamente. Dejar que se enfríe por 2 minutos y que el caramelo se endurezca antes de servir. No caramelizar las natillas hasta que no estén listas para servir, ya que después de una hora el caramelo se va a empezar a derretir.
Variaciones:
Puedes reemplazar la frambuesa por cualquier otra fruta, como peras o puedes añadir también una cucharada de cualquier tipo de licor. O simplemente hacerlas de vainillas, o hasta incluso de chocolate, o especias o….
Improvisa!

kumquat season

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kumquat season, originally uploaded by feji78.

They are so fresh and orangy that just makes you wanna eat them...

They bring me back to when I was little and my uncle had a kumquat tree and whenever he came to visit to our house, he would bring us lots of bags full of these little oranges. I remember loving the smell that came out of my hand whenever I touched them.





And I came up with this recipe because I bought a bunch in the groceries store and I just couldn't resist them, but as always, when I got home I didn't know what to do with them, but after chatting on the phone with my mom it occured to me: "Why not trying a crème caramel but caramelized kumquats as a garnish and flovoured with their scent" Perfect. Let's get started! So here is the recipe...



For the caramelized Kumquats:

Kumquats 500 grams
Sugar 350 grams
water 600ml

Wash the kumquats and pinch their skins with a fork or a sharp knife. In the meantime in a small sauce pan heat the water until it starts to boil, then add the pinched kumquats and cook them at slow heat for about 20 minutes.
Remove the pan out of the heat and take the kumquats out of the syrup. Leave them aside. In the same heatproof pan pour only 500ml of the syrup. Discard the rest. Add the sugar and stir at medium heat with a wooden spoon until the sugar has dissolved. Increase the temperature and boil for 10 to 15 minutes. Add the Kumquats to the syrup and cook for 20 more minutes at low heat until they are tender and their skin is shiny.




For the Crème Caramel:

Milk 500ml
3 Eggs
2 Egg yolks
Sugar 115 grams
1 Vanilla Bean
Kumquat zest 1 TBSP


Caramel:
Sugar 350grams
Water 185ml

Prepare the caramel:
In a small sauce pan over medium heat, combine the water and the sugar, stirring to dissolve the sugar. It is important that you brush the inside of the pan with a clean pastry brush dampened with warm water. This will dissolve the tiny granulates of sugar that form around the edge.
Bring to a boil and cook for 7 to 10 minutes until de mixture is light amber in colour. Divide the caramel among ramekins and let cool to room temperature.

Preheat oven to 350 F/ 160 C. Have a pot of boiling water ready. In a bowl, beat the eggs and the egg yolks with the sugar until thick and pale (2-3 minutes).
In a small sauce pan over medium heat, warm the milk, the kumquat zest and vanilla bean until steam begins to rise. Let it steep for 5 to 10 minutes. Add the milk little by little to the eggs, whiking constantly until blended. Strain the custard through a fine sieve and remove the foam that forms on top. Pour the mixture in the ramekins in a roasting pan or baking dish 2 to 3 inches deep and add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminium foil and bake until the custards are set, 45 minutes. Transfer the ramekins to a wire rack and let cool at room temperature. Refrigerate for at least 2 hours before serving.
Just before serving, run the tip of a paring knife around the inside edge of the ramekins to loosen the custard. Invert an individual dessert plate over each ramekin, hold the plate and ramekin together and invert again. Lift off the ramekins, shaking it gently, and let the caramel fall out onto the plate. Serves 4. Garnish with the caramelized Kumquats.
mmm... you will not stop eating them...


Versión en Español
Temporada de Kumquats:

Son tan frescos y tienen ese color naranja que te dan ganas de comerlos. Amo los Kumquats en la primavera, en el invierno y en el verano en su rico almíbar, pero los amo más que nada por ser “pequeñas naranjas”.
Me recuerdan a esos días de verano cuando era pequeña y mi tío en aquel entonces tenía un árbol de Kumquats, y nos traía bolsas y bolsas llenas de estas pequeñas naranjitas. Recuerdo el aroma que salía de mi mano llena de esta fruta.
Llegue a la conclusión de esta receta porque compre una cantidad importante en la verdulería ya que no pude resistirme… y como siempre cuando llegue a casa no sabía que hacer con tanta cantidad, pero luego de hablar con mi mama por teléfono se me ocurrió en hacer un flan saborizado en su aroma y con los kumquats como acompañamiento. Perfecto. Empecemos! Acá les va la receta:

Para los Kumquats caramelizados:
Kumquats 500 gramos
Azúcar 350 gramos
Agua 600 ml

Lavar los Kumquats y pinchar las pieles con una broqueta o cuchillo pequeño. Ponerlos en una cacerola amplia y cubrirlos con agua hirviendo. Cocinar por 20 minutos a fuego lento. Colar las frutas y reservar 600 ml del líquido. Verter el líquido en el recipiente, añadir el azúcar y remover a fuego medio hasta que se haya disuelto. Subir el fuego y hervir por 10 a 15 minutos. Incorporar los kumquats y cocinar por 20 minutos a fuego lento, o hasta que adquieran una textura blanda y sus pieles estén lisas y brillantes. Retirar del fuego y dejar enfriar.

Para el flan:
Leche 500ml
3 huevos
2 yemas de huevo
Azúcar 115 gramos
Esencia de vainilla o 1 Vaina de vainilla a gusto
Ralladura de kumquats o naranja 1 Cda.

Para el Caramelo:
Azúcar 350 gramos
Agua o jugo de naranja 185ml

Para preparar el caramelo, poner el azúcar y 185ml de agua en un cazo pequeño a fuego medio. Remover sin cesar por 5 minutos o hasta que el azúcar se haya disuelto. Pasar un pincel húmedo por cualquier resto de cristales de azúcar depositados en las paredes de la cacerola. Cuando el azúcar se haya disuelto, suba el fuego y deje hervir, sin remover, de 6 a 8 minutos, o hasta que la mezcla adquiera un tono ámbar o dorado.
Verter el caramelo en los moldes . Dejar enfriar mientras se prepara el flan. Poner la leche, la vaina de vainilla o esencia y la cascara de los kumquats o naranja. Llevar a ebullición a fuego lento, retirar del fuego y dejar inficionar por 10 minutos. Batir los huevos, las yemas y el azúcar en un cuenco con una batidora eléctrica de durante 2-3 minutos o hasta que la mezcla blanquee y este cremosa (punto letra). Colar la mezcla de leche sobre la de los huevos poco a poco y revuelva. Dejar reposar la mezcla por 10-15 minutos. Luego retirar la espuma que se haya formado en la superficie. Volcar en los moldes y colocar por encima papel de aluminio y cocinar a baño maría a 160 C por 40 a 45 minutos o hasta que estén firmes. A mi me tomo ese tiempo con el horno que tengo por ahí tarde menos con el tuyo. Refrigerar por lo menos 30 minutos antes de servir o si es mejor durante toda la noche.
Desmoldar los flanes y decorar con los Kumquats caramelizados de la forma que te guste. A mi me rindio 5 porciones chicas.

An Ode to Desserts

This was deliciuos, and it was adapted from Cannelle et Vanille's Charlotte.... it reminded me of summer and all of its sweetness.

The recipe:

For the ladyfingers:

75 grams sugar
3 egg whites
3 egg yolks
50 grams powdered sugar, sifted
75 grams all purpose flour

In the bowl of an electric mixer, whip the egg yolks and the granulated sugar until they become thick and pale (ribbon stage). In another bowl whip the egg whites fully and slowly add the sifted sugar. Keep whipping until you have a stiff meringue. Fold the yolks into the meringue and finally fold the flour in.

Pipe the ladyfingers and the disks onto a sheet pan lined with parchment paper. Sift powdered sugar on top and let it stand for one minute, then add a little bit more of powdered sugar on top again and bake at 375 degrees for about 10 minutes. Let them cool.

Raspberry mousse:

100 grams raspberry puree, strained (about 180 grams raspberries)
10 grams sugar
4 grams of powdered gelatin or 2 sheet
100 grams yogurt

Heat the raspberry puree with the sugar. When it comes to a slight boil, remove from heat. In the meantime, soften gelatin in ice water for about 3 minutes. Add the bloomed gelatin to the puree. Let it cool until it is about body temperature.
When the puree has cooled slightly, add it to the yogurt (firm yogurt).
Place the mousse half way up the ring mold with the ladyfingers assembled on the edges. Freeze the charlotte.

Blackberry mousse:

100 grams blackberry puree, strained (about 175 grams blackberries)
10 grams sugar
4 grams of powdered gelatin or 2 sheet
100 grams yogurt

Proceed as above. Pipe the mousse on top of the frozen raspberry mousse. Place the charlotte in the refrigerator until it is set.

Decorate with fresh berries on top, or the way you would like it to look.

I've done the mousses with yougurt because I think it's a good way to replace cream and it gives the dessert an airy consistensy and it is not too greasy on the mouth. Although you cannot always replace the cream from desserts you could at least try it as I did. These were great.

Spanish Version:

Esta Carlotta o Cassatta estuvo deliciosa, y fue una adaptacion del blog Cannelle et Vanille…. Este postre me hizo recordar al verano y toda su dulzura.
La receta:
Para las vainillas o los bizcochos de soletilla:
75 Gramos de azucar granulado (azucar comun)
3 claras de huevo
3 yemas
50 gramos de azucar impalpable, glas o en polvo tamizada
75 gramos de harina 0000 (comun)

En un bowl batir las yemas y el azucar granulado hasta que la preparacion este palida y espesa (punto letra). En otro bowl mezclar las claras de huevo despacio al principio y luego ir agregando de a poco el azucar glas tamizada. Seguir mezclando hasta alcanzar la consistencia de merengue. Mezclar luego en forma envolvente las yemas al merengue y por ultimo mezclar en forma envolvente la harina.
Poner la mezcla en una manga pastelera y formar pequenas vainillas de igual medida una al lado de la otra y tambien formar unos discos para la base del mismo tamano que va a ser el molde para la carlota.
Tamizar azucar glas por encima y dejarlos reposar por un minuto y luego agregar nuevamente azucar glas tamizada. Hornear por 10 minutos a una temperatura de 190 C.
Para la mousse de Frambuesas:
100 gramos de pure de frambuesas, colado (alrededor de 180 gramos de frambuesas)
10 gramos de azucar
4 gramos de gelatina en polvo
100 gramos de yogurt entero
Calentar el pure de frambuesas con el azucar. Cuando llegue apenas a hervir, retirar del fuego . Mientras, ablande la gelatina en agua fria y dejela reposar por tres minutos. Agregar a continuacion la gelatina hidratada al pure y mezcle bien. Dejar que se enfire a temperatura ambiente.
Cuando el pure se haya enfriado, agregar despacio el yogurt firme. Poner luego la mousse hasta la mitad del molde junto con las vainillas alrededor. Congelar la Carlota.

Para la Mousse de Moras:
100 gramos de pure de moras, tamizado (alrededor de 175 moras)
10 gramos de azucar
4 gramos de gelatina en polvo
100 gramos de yogurt firme
Realizar el mismo procedimiento para la anterior mousse . Poner la mousse de moras encima de la de frambuesas ya firme. Colocar luego la Carlota en la heladera hasta que este firme.
Desmoldar y decorar con frutos rojos, o de la manera que quieran.

Hice las mousses con yogurt porque creo que es una buena manera de reemplazar la crema ademas de darle al postre una consistencia un poco mas aireosa y no se nota tanto el gusto de la grasa en la boca. Aunque no siempre se puede reemplazar la crema en los postres, al menos en algunos si se puede.
Esta Carlota estuvo muy buena... realmente la disfrutamos.

All about desserts

mmm... Raspberries and Pannacotta what better thing than that!