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.

Please follow and like us:
Print Recipe
Lemon Shells Stuffed With Ice Cream
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 minutes
Passive Time 1 hours
Servings
servings
Ingredients
Prep Time 20 minutes
Passive Time 1 hours
Servings
servings
Ingredients
Instructions
  1. 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.
  2. Spoon some lemon sorbet into shells and press firmly with teaspoon. Fill the rest of the lemon with chocolate ice cream.
  3. 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.

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.

Please follow and like us:
Print Recipe
Ice Cream Cake Iceberg
My suggestion is to pick red sour berries for rich color and a sour taste. Drain the sour cream to avoid liquid.
Course Dessert
Prep Time 20 minutes
Passive Time 6 hours
Servings
servings
Course Dessert
Prep Time 20 minutes
Passive Time 6 hours
Servings
servings
Instructions
  1. Separate egg yolks from egg whites. Whisk egg yolks with sugar.
  2. When the sugar is dissolved add vanilla extract and mix well.
  3. 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).
  4. Using a spatula, combine egg yolks with whipped cream together.
  5. In a separate bowl, beat the egg whites with a pinch of salt until stiff.
  6. With a spatula, carefully combine egg whites with whipped cream.
  7. You should get a nice fluffy cream.
  8. Spread the cream evenly into a silicone pan or salad bowl.
  9. Cover with plastic wrap and refrigerate for 6 hours or overnight.
  10. 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.
  11. Pass the puree through a fine sieve to remove all tiny seeds. Coulis is ready.
  12. 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.
  13. Right before serving, pour the coulis over the ice cream cake and garnish with fresh berries.

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!

Please follow and like us:
Print Recipe
French Chocolate Mousse
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 minutes
Cook Time 2 minutes
Passive Time 4 hours
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 2 minutes
Passive Time 4 hours
Servings
servings
Ingredients
Instructions
  1. 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.
  2. Separate egg yolks from the egg whites. Add egg yolks in melted chocolate and mix well.
  3. Whisk egg whites with salt until stiff.
  4. Carefully fold the egg whites into chocolate using a spatula.
  5. You should have a smooth and fluffy mousse.
  6. Divide the mousse among individual glasses. Refrigerate your dessert for 4-6 hours.

Easy Walnut Cake

There are quite a few nut cake recipes; but this one, which my mother-in-law is preparing is a little different. With that easy walnut cake, you can really taste the taste of nuts thanks to the small pieces that crunch under your teeth!

Please follow and like us:
Print Recipe
Easy Walnut Cake
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 380 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
  2. Using a mixer, beat eggs with sugar.
  3. Add milk, olive oil, flour, and baking powder. Mix well.
  4. Place the walnuts in the zip-lock and cruch them using a pastry pin.
  5. Pour the batter in the cake pan (mould). Lay walnuts halves on top of the cake.
  6. Bake for 20 minutes. The cake should be well raised with a thin crust but not fully baked. Place the pieces of butter on top of the cake.
  7. Continue to cook for another 10 minutes. Remove the cake from the oven, allow to cool before removing it from the mold.
  8. Dust it with powdered sugar before serving.

Flourless chocolate cake

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

 

Please follow and like us:


Print Recipe


Flourless chocolate cake

Course Dessert

Prep Time 15 minutes
Cook Time 25 minutes

Servings
servings


Ingredients

Course Dessert

Prep Time 15 minutes
Cook Time 25 minutes

Servings
servings


Ingredients


Instructions
  1. Melt the chocolate and butter on a water bath or in a microwave. Mix well.

  2. Add sugar and mix well.

  3. Separate yolks from egg whites.

  4. Add yolks into the melted chocolate and mix.

  5. Add salt to the egg whites, and beat into a thick foam.

  6. Using a spatula carefully fold in whipped egg whites into chocolate mass.

  7. Preheat oven to 380 degrees F. Generously butter a baking pan and pour the batter into the cake pan.

  8. 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!

  9. Let the cake cool then carefully remove it from the pan. Dust it with powdered sugar and serve.

Heart-shaped Ice Cream

To please your significant other without having to spend the whole day cooking. Ice cream in the shape of a heart served with a cloud of whipping cream dusted with grated chocolate… this icy dessert will melt hearts!


Please follow and like us:
Print Recipe
Heart-shaped Ice Cream
Choose your favorite sorbet or ice cream flavor (or your significant other's) and serve this dessert with whipping cream, chocolate and fruit.
Course Dessert
Prep Time 10 minutes
Passive Time 45 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 10 minutes
Passive Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Take the ice cream out of the freezer and leave it out for 5 minutes to make it softer. Put the ice cream in a heart shaped mold. Cover with plastic wrap and put it back in the freezer for around 45 minutes.
  2. Submerge the mold under hot water for a couple seconds (wipe the water off of the mold with a towel so that the serving plate does not get wet).
  3. Remove the ice cream from the mold onto a plate. Put the plate into the freezer.
  4. Whip the heavy cream with the sugar until fluffy. Don't over beat.
  5. When serving, put the whipping cream on the heart. Decorate with nuts, grated chocolate, and red berries. Serve right away.

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.

Please follow and like us:


Print Recipe


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.

Prep Time 35 minutes
Cook Time 1 hour 30 minutes

Servings
servings


Ingredients
Meringue

Cream

Prep Time 35 minutes
Cook Time 1 hour 30 minutes

Servings
servings


Ingredients
Meringue

Cream


Instructions
Meringue
  1. Using mixer, begin beating your egg whites and salt on a low speed, steadily increasing up to medium high.

  2. 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.

  3. 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.

  4. 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.

  5. Bake in center of oven until dry and crisp, about 1 1/2 hours.

  6. 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
  1. 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.

  2. Spoon cream into piping bag.

  3. Right before serving, pipe frosting on the pavlovas and top with fresh berries.

  4. If you have some leftovers cream, you can pipe it into a small glass and garnish with some fresh berries.


Recipe Notes

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

 

Walnut Raisin Cake

This easy to make cake is perfect for a breakfast. The Walnuts and raisin go well together.

Please follow and like us:
Print Recipe
Walnut Raisin Cake
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 375 degrees F. Line the bottom of the pan with parchment paper.
  2. Grind the walnuts in a blender.
  3. Using a mixer beat the butter with sugar.
  4. Add the eggs and mix.
  5. Add the flour and mix.
  6. Add the walnuts. Mix.
  7. Add the raisins and mix with a spatula.
  8. Pour the batter in the pan.
  9. Bake for about 40 minutes or until а toothpick inserted in the middle comes out clean. Once the cake cooled down, transfer to a plate.
  10. Dust it with powdered sugar before serving.

Normandy Apple Pie

My version of Normandy Apple Pie, with calvados and sour cream, of course.

Please follow and like us:


Print Recipe


Normandy Apple Pie

Course Dessert

Prep Time 20 minutes
Cook Time 1 hour

Servings
servings

Course Dessert

Prep Time 20 minutes
Cook Time 1 hour

Servings
servings


Instructions
  1. Preheat oven to 380 degrees F. Thaw one sheet of puff pastry until room temperature. Roll the pastry dough into circle and transfer to a parchment lined baking sheet. Prick with a fork.

  2. Bake for 12-15 minutes.

  3. Peel the apples and cut them in half through the stem. Remove the stems and slice the apples cross wide in very thin slices. Add lemon juice.

  4. Arrange the apples slices in an overlapping spiral pattern.

  5. In a medium bowl beat the eggs with sugar. Add calvados, sour cream and almond powder, mix well.

  6. Pour the mixture over the apples.

  7. Bake for another 15 minutes.

  8. Sprinkle with sliced almonds and keep baking for 30 more minutes until golden.

  9. Remove from the oven and cool in the pan. Transfer to serving plate and sprinkle with powdered sugar.

Easy poached pears with chocolate

The pears are poached with a vanilla bean and a bit of sugar. Then, they are cooled down and sprinkled with shredded chocolate. This is a very easy recipe to make and will be perfect for a special event or holidays.

Please follow and like us:
Print Recipe
Easy poached pears with chocolate
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Peel the pears.
  2. Cut them in half, then core.
  3. In the pot, bring water to a boil with sugar and vanilla bean.
  4. Add the pears and boil for 10 to 15 minutes, until they became soft but keep their shape. Remove the pot from the heat and let the pears cool in the syrup.
  5. To serve, drain the pears well. Then place each half on an individual plate.
  6. Sprinkle with shredded chocolate and decorate with mint.
  7. You can also serve this dessert in a glass.
Social media & sharing icons powered by UltimatelySocial