Lemon Shells Stuffed With Ice Cream

Refreshing chocolate and lemon treats, served in the natural lemon shells. If you wish to serve them in a la cafe gourmand style, use small lemons, surprise your friends.

Lemon Shells Stuffed With Ice Cream

Natalija
It will be easier to work with lemon sorbet and chocolate ice cream if you remove it from the freezer 3 minutes before.
Prep Time 20 mins
Total Time 1 hr 20 mins
Servings 6 servings

Ingredients
  

  • 6 lemons
  • 1 (300 g) lemon sorbet
  • 1 (300 g) chocolate ice cream

Instructions
 

  • Cut off the top of the lemon. Hollow out each lemon by using a teaspoon. Remove juice and flesh, but be careful not to puncture the lemon skin.
  • Spoon some lemon sorbet into shells and press firmly with teaspoon. Fill the rest of the lemon with chocolate ice cream.
  • Place stuffed lemons in the freezer with the hats on top. You can serve this fancy dessert in as little as one hour, or when the lemon shells are completely frozen.
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Ice Cream Cake Iceberg

I don’t mean to brag, but as far as homemade ice cream cake recipes go, this one is the winner. The red berry coulis topping is the perfect balance between sweet and sour. This No-Bake Ice Cream Cake Iceberg is the ideal dessert to serve at your next party on a hot summer day.

Ice Cream Cake Iceberg

Natalija
My suggestion is to pick red sour berries for rich color and a sour taste. Drain the sour cream to avoid liquid.
Prep Time 30 mins
6 hrs
Total Time 6 hrs 30 mins
Servings 8 servings

Ingredients
  

  • 4 eggs
  • 100 g granulated sugar (50 + 50)
  • 1-2 Tbsp vanilla extract
  • 300 ml sour cream
  • 100 ml heavy whipping cream ( 35%)
  • 1 pinch salt
  • 300 g red berries (blueberry, huckleberry, boysenberry, raspberry…) fresh or frozen
  • Some Fresh berries for garnish

Instructions
 

  • Separate egg yolks from egg whites. Whisk egg yolks with sugar (50 g).
  • When the sugar is dissolved add vanilla extract and mix well.
  • In a mixer bowl, whisk together very cold sour cream and heavy cream together until fluffy. Add sugar and continue whisking until firm (don’t over whip).
  • Using a spatula, combine egg yolks with whipped cream together.
  • In a separate bowl, beat the egg whites with a pinch of salt until stiff.
  • With a spatula, carefully combine egg whites with whipped cream.
  • You should get a nice fluffy cream.
  • Spread the cream evenly into a silicone pan or salad bowl.
  • Cover with plastic wrap and refrigerate for 6 hours or overnight.
  • Rinse and drain fresh berries and puree until smooth. If you are using a frozen berries, place them in a leak-proof container and set the container in cold water for 10-15 minutes, then puree them.
  • Pass the puree through a fine sieve to remove all tiny seeds. Coulis is ready.
  • Remove it from the silicone pan and return it back to freezer until serving. (If you used a salad bowl, place it into hot water for a couple seconds). Prepare fresh berries for garnish.
  • Right before serving, pour the coulis over the ice cream cake and garnish with fresh berries.
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Peach Melba

This is my version of a classical dessert “Peach Melba”. You just need roasted peaches, a red berry sauce and an exquisite whipped cream.

Peach Melba

Natalija
If you’re in a hurry or you don’t have fresh peaches, just use canned peaches.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr 30 mins
Servings 6 people

Ingredients
  

  • 3 peaches
  • 1 Tbsp brown sugar (or sugar)
  • 250 g berries (raspberries, strawberries, blackberries)…)
  • 200 ml heavy whipping cream ( 35%) very cold
  • 2 tsp sugar
  • 1/2 l vanilla ice cream
  • Some dark chocolate
  • Some sliced almonds

Instructions
 

  • Preheat oven to 390 degrees F. Line one baking sheet with parchment paper.
  • Cut the peaches in half, and remove the stones. Place the peach halves on the baking sheet. Sprinkle with brown sugar.
  • Bake in the oven about 35 minutes until the peaches are tender. Remove from the oven, let them cool down completely, then carefully peel the skin.
  • Rinse and drain fresh berries and puree them until smooth. Pass the puree through a fine sieve to remove all tiny seeds.
  • Whip the heavy cream with the sugar until fluffy. Don’t over beat.
  • In each glass, put one half of peach and one ball of vanilla ice cream.
  • Pour 2 tablespoons of berries puree.
  • Add the whipped cream and finish with chocolate crumbs and sliced almonds. Serve right away.
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Gluten-free Almond Cake

Here is the incredibly delicate and gluten-free almond cake. This is the “Amandier” recipe by renowned French Pastry chef Christophe Michalak with minor modifications. The main ingredients are almond flour and mascarpone.

If you enjoy this recipe, check out my other gluten-free desserts, such as the delicious banana muffins!

Gluten-free almond cake

Natalija
Amandier
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Ingredients
  

  • 6 eggs
  • 190 g sugar
  • 40 g honey
  • 300 g almond flour
  • 150 g softened salted or unsalted butter
  • 100 g mascarpone cheese
  • Some orange zest
  • 1 Tbsp liquid vanilla (or 1 packet of vanilla sugar) (optional)
  • 2 Tbsp sliced almonds
  • Some powdered sugar (optional)

Instructions
 

  • Preheat oven to 330°F (150°С). Grease baking pan with butter or line with parchment paper.
  • In a mixer bowl, put eggs, sugar, and honey.
  • Mix together.
  • Add almond flour and mix again.
  • In another bowl, mush the butter and mascarpone cheese together using a fork.
  • Add the mascarpone and butter to the egg-sugar mixture and mix again.
  • Add orange zest and vanilla to the batter. Mix well for the last time.
  • Pour the batter into baking pan.
  • Sprinkle with sliced almonds.
  • Bake in the preheated oven until golden, about 45 minutes. Allow the almond cake to cool before removing it from the pan. Sprinkle with powdered sugar before serving.
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Vanilla Creme Brulee

Absolutely amazing what a little cream, a little sugar and couple of eggs can turn into….  Perfect restaurant quality dessert. A rich custard topped with a hard layer of caramel.  This Vanilla creme brulee is very easy to make if you follow all the steps correctly.

It will perfectly complete your  cafe gourmand if the crème brûlée is served in small ramekins.

Look at this short video ! 🙂

Vanilla Crème brûlée

Natalija
Use vanilla extract instead of vanilla bean, if you don’t have vanilla bean. You could add 2 Tbsp. of rum into the cream if desired. If you don’t own a blow torch, you can always use your broiler as well. You will need to move the top rack in your oven up as high as it will go.
Prep Time 10 mins
Cook Time 1 min
Total Time 6 hrs 11 mins
Servings 6 servings

Ingredients
  

  • 8 egg yolks
  • 120 g granulated sugar
  • 1/2 vanilla bean
  • 640 ml whipping cream
  • 6 tsp granulated sugar

Instructions
 

  • Preheat oven to 250 degrees F. Split the vanilla bean in half and scrape the seeds into the cream. In a medium bowl, combine together sugar, eggs yolks, vanilla and whisk.
  • Add the cream a little at a time and stir. Remove the scum with a tea spoon.
  • Strain the mixture through a fine sieve and pour it into the ramekins. Divide cream mixture among ramekins (about 6 ramekins).
  • Arrange the ramekins in a baking pan with deep sides. And carefully pour water around ramekins so that the water level must reach about 2/3 of the ramekins.
  • Bake for 1 hour and 30 minutes. You will know its ready when the custard is wobbly and jiggle from side to side when nudged (it looks like jello).
  • Remove the custard from the water bath and let cool completely, cover with plastic wrap and refrigerate for 6 hours (overnight).
  • Before serving, cover each cold creme brulee evenly with sugar (1 tsp). Caramelize using a propane torch. If you don’t have one propane torch, use the broiler: put the oven rack about 6 inches away from the broiler. Place the custards on the baking sheet and broil for about 3-5 minutes, or until sugar bubbles and turns golden brown. (Keep a close eye on them, they can burn quickly)

Notes

With remaining eggs white, you could make some Coconut cookies.

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Gluten Free Banana Muffins

These Chocolate Chip Banana Nut Muffins are moist and absolutely delicious. This is an excellent way to use your ripe bananas and make an excellent dessert that everyone will love.

I substitute all purpose flour by almond flour so they are gluten free! Brown sugar gives a beautiful amber color. A must-try dessert…

Chocolate Chip Banana Nut Muffins

Natalija
I like to use brown sugar, it gives a beautiful color and a caramelized taste but this recipe can by made with white sugar too.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 10 muffins

Ingredients
  

  • 3 eggs
  • 200 g brown sugar
  • 2 pinches salt
  • 3 very ripe bananas
  • 2 tsp baking powder
  • 50 g unsalted butter melted
  • 280 g almond flour
  • 120 g chocolate chips (60%)
  • 120 g chopped walnuts (or other nuts)

Instructions
 

  • Preheat oven to 370 degrees F. Grease muffin cups with butter or line with paper muffin liners.
  • Stir eggs, brown sugar and salt.
  • Mash bananas with a fork and mix them with egg mixture.
  • Stir almond flour and mix until smooth.
  • Add melted butter.
  • Then chopped nuts and chocolate chips. Mix well.
  • Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until golden, 25-30 minutes.
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French Chocolate Mousse

Only 2 ingredients are needed to prepare this delicious French chocolate mousse. No dairy products and no sugar added; all you need is dark chocolate and eggs. So simple and so tasty! The only downside is that you should allocate about 4 hours to chill the mousse before serving.

In small individual glasses, the chocolate mousse will be perfect for a cafe gourmand!

French Chocolate Mousse

Natalija
Use very fresh eggs and do not refrigerate the mousse for more than 24 hours. I recommend keeping the mousse in the freezer if it needs to be stored for an extended period of time.
Prep Time 15 mins
Cook Time 2 mins
Total Time 4 hrs 17 mins
Servings 6 servings

Ingredients
  

  • 200 g dark chocolate chips (60-70% cocoa) or break dark chocolate into small pieces
  • 6 fresh eggs (at room temperature)
  • 1 pinch salt

Instructions
 

  • Melt chocolate in a microwave (or use a double boiler) until the chocolate is completely melted. If you use a microwave: put the chocolate in a large microwave-safe bowl, microwave for 25 seconds, then stir. Microwave for 25 more seconds and stir again. Continue microwaving and stirring until the chocolate is liquid, smooth, and shiny.
  • Separate egg yolks from the egg whites. Add egg yolks in melted chocolate and mix well.
  • Whisk egg whites with salt until stiff.
  • Carefully fold the egg whites into chocolate using a spatula.
  • You should have a smooth and fluffy mousse.
  • Divide the mousse among individual glasses. Refrigerate your dessert for 4-6 hours.
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Flourless chocolate cake

The flourless chocolate cake is a delicate gluten free dessert that melts in your mouth. The recipe is absolutely simple without any flour! All you need is chocolate, butter, sugar and eggs.

Flourless chocolate cake

Natalija
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 8 servings

Ingredients
  

  • 200 g chocolate chips (60%)
  • 150 g unsalted butter
  • 200 g sugar
  • 6 eggs
  • 2 pinches salt
  • 1/4 tbsp powdered sugar

Instructions
 

  • Melt the chocolate and butter on a water bath or in a microwave. Mix well.
  • Add sugar and mix well.
  • Separate yolks from egg whites.
  • Add yolks into the melted chocolate and mix.
  • Add salt to the egg whites, and beat into a thick foam.
  • Using a spatula carefully fold in whipped egg whites into chocolate mass.
  • Preheat oven to 380 degrees F. Generously butter a baking pan and pour the batter into the cake pan.
  • Bake in in the preheated oven for about 25 minutes. The exact time of baking depends on the oven, size and quality of the baking pan. Once the the cake is moist and not liquid inside (it’s not a lava cake) – it’s ready. Please, don’t overcook!
  • Let the cake cool then carefully remove it from the pan. Dust it with powdered sugar and serve.
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Buckwheat Crepes

The “Galettes de Sarrasin” – traditional french buckwheat crepes that can be served with savory filling: ham & cheese (Galette Jambon Fromage), veggies, eggs, mushrooms, salmon…  The filling option is endless. My Breton husband loves them so much, he eats them plain with butter or with jam.

This recipe is gluten free!

Buckwheat Crepes

Natalija
One of the most common tips you’re likely to encounter for this buckwheat pancakes is to let the batter rest for at least 2 hours. If overnight, cover with plastic wrap and refrigerate.
Prep Time 10 mins
Cook Time 15 mins
Total Time 2 hrs 25 mins
Servings 12 crepes

Ingredients
  

  • 250 g buckwheat flour sifted
  • 1 tsp sea salt
  • 350 ml milk
  • 350 ml water
  • 2 eggs
  • 50 g melted butter
  • butter for cooking

Instructions
 

  • Combine buckwheat flour with salt, milk and water together.
  • Add eggs.
  • Add melted butter and whisk until smooth.
  • Cover with plastic and and let rest for 2 hours.
  • Heat a lightly buttered nonstick skillet over medium high heat. Add 1/4 cupful batter to skillet and immediately tilt to cover the bottom of the pan. Cook until edges start to dry and center is set, for about 30 seconds, lift with spatula and cook the other side for couple more seconds, move them to the cutting board.
  • Always keep your eyes on the pan.
  • Brush each crepe with butter and serve while they are still hot.
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Mini Pavlova

Pavlova is a dessert, named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. It is a meringue dessert with crisp crust and soft light inside, topped with cream and fresh berries.

You can make meringue shells ahead of time and freeze them. I usually make the cream the same day I want to serve my Mini Pavlova. And as always this dessert is a perfect mini dessert for my  Cafe Gourmand.

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Mini Pavlova

I rarely use food coloring when baking. I like my desserts to have their original color. But if you are cooking for Valentine's Day or for a Princess party, you may add some food coloring to your dessert. This time I used one tiny drop of red coloring to make the cream pink.
Course Cafe gourmand, Dessert
Prep Time 35 minutes
Cook Time 1 minute
Total Time 36 minutes
Servings 8 servings
Author Natalija

Ingredients

Meringue

  • 4 egg whites (room temperature)
  • 1 pinch of salt
  • 220 g confectioner's sugar

Cream

  • 200 ml heavy whipping cream ( 35%) very cold
  • 100 g mascarpone cheese
  • 1,5 Tbsp sugar
  • 1 drop red food coloring (optional)
  • Fresh berries raspberries, strawberries, blackberries, blueberries...

Instructions

Meringue

  • Using mixer, begin beating your egg whites and salt on a low speed, steadily increasing up to medium high.
  • While beating on a medium speed, slowly add the confectioner's sugar, about 1-2 Tbsp at a time. Once all the sugar is added, keep beating until the egg whites hold stiff peaks.
  • Preheat oven to 230 degrees F. Draw circles of approximately 4-8 cm diameter (you can use a pint glass as a guide) on each of the parchment lined sheets.
  • Spoon meringue into piping bag, fitted with 3/4 inch tip. Pipe meringue to cover circles on prepared baking sheet. Pipe two more rings of meringues on top of outer edge to form walls of Pavlovas.
  • Bake in center of oven until dry and crisp, about 1 1/2 hours.
  • Turn off the oven and let the meringues completely cool in the oven. Once cooled, you can top them with whipped cream and berries.

Filling

  • With mixer, beat together very cold heavy cream and mascarpone cheese, until whipped gradually adding sugar. Add food coloring. Don't overbeat the cream, or you will end up with butter.
  • Spoon cream into piping bag.
  • Right before serving, pipe frosting on the pavlovas and top with fresh berries.
  • If you have some leftovers cream, you can pipe it into a small glass and garnish with some fresh berries.

Notes

Pease don't waste your egg yolks, you can always make Creme brûlée.
 

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