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!
| Prep Time | 10 minutes |
| Passive Time | 45 minutes |
| Servings |
servings
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Ingredients
- 200 g chocolate ice cream (or another your favorite ice cream/sorbet )
- 50 ml heavy whipping cream ( 35%) very cold
- 1 tsp sugar
- Grated chocolate
- Few red berries (blueberry, raspberry...)
Ingredients
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Instructions
- 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.
- 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).
- Remove the ice cream from the mold onto a plate. Put the plate into the freezer.
- Whip the heavy cream with the sugar until fluffy. Don't over beat.
- When serving, put the whipping cream on the heart. Decorate with nuts, grated chocolate, and red berries. Serve right away.
This post was posted in Desserts
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.
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
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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
- 2,5 Tbsp sugar
- 1 drop red food coloring (optional)
- Fresh berries raspberries, strawberries, blackberries, blueberries...
Ingredients
Meringue
Cream
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Instructions
Meringue
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Using mixer, begin beating your egg whites and salt on a low speed, steadily increasing up to medium high.
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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.
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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.
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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.
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Bake in center of oven until dry and crisp, about 1 1/2 hours.
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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
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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.
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Spoon cream into piping bag.
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Right before serving, pipe frosting on the pavlovas and top with fresh berries.
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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.
This post was posted in Cafe gourmand, Desserts
Lemon Infused Vodka
Home-made lemon vodka. This strong alcoholic drink with a pleasant lemon aroma can be either drunk on its own or used to make cocktails. To consume with moderation.
Ingredients
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Instructions
- Peel the lemon then slice it.
- Place the lemon slices into the jar then add sugar and vodka.
- Cover and keep 7 days at room temperature, out of direct sunlight.
- Discard the lemon slices, strain the infused vodka thru a fine mesh. Transfer vodka into a bottle. Serve chilled or use for the cocktail.
This post was posted in Drinks
Walnut Raisin Cake
This easy to make cake is perfect for a breakfast. The Walnuts and raisin go well together.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 150 g walnuts
- 250 g softened butter
- 200 g sugar
- 4 eggs
- 200 g all purpose flour
- 1 tsp baking powder
- 150 g raisins
- Some powdered sugar
Ingredients
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Instructions
- Preheat the oven to 375 degrees F. Line the bottom of the pan with parchment paper.
- Grind the walnuts in a blender.
- Using a mixer beat the butter with sugar.
- Add the eggs and mix.
- Add the flour and mix.
- Add the walnuts. Mix.
- Add the raisins and mix with a spatula.
- Pour the batter in the pan.
- 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.
- Dust it with powdered sugar before serving.
This post was posted in Desserts
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.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
servings
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Ingredients
- 4 pears
- 750 ml water
- 3 Tbsp sugar
- 1 vanilla bean cut in half longwise
- 50 g dark chocolate
- Some Fresh mint
Ingredients
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Instructions
- Peel the pears.
- Cut them in half, then core.
- In the pot, bring water to a boil with sugar and vanilla bean.
- 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.
- To serve, drain the pears well. Then place each half on an individual plate.
- Sprinkle with shredded chocolate and decorate with mint.
- You can also serve this dessert in a glass.
This post was posted in Desserts
Walnut Pineapple Upside-Down Cake
Once baked the walnuts get that gooey-caramel and crunchy coating.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 7 rings pineapple slices drained
- 4 eggs
- 1/2 cup sugar
- 1 cup all purpose flour sifted
- 1/2 tsp vanilla extract
- 1/2 cup walnuts chopped
Ingredients
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Instructions
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Preheat oven to 350 degrees F. Lightly grease a 9-10 inch round cake pan. Place pineapple slices on the bottom of the pan.
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In a large bowl, beat the eggs, sugar and vanilla on high speed for about 8 min. Slowly add flour. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
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Add chopped walnuts.
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Carefully spoon mixture into a pan cake.
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Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
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Cool for at list 10 minutes, then turn the pan over onto a serving plate. Wait 30 seconds then lift the pan off.
This post was posted in Desserts
Easy Madeleines
Very light, fluffy and tasty French cookies. Classic small sponge cakes shaped like seashell, usually made with lemon zest. I love lemon, but I decided not to add any to my madeleines. I just like them plain.
You can find molds for mini-madeleines. That’s really nice and you can savor them for a cafe gourmand.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 15 minutes |
| Servings |
pieces
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Ingredients
- 4 eggs
- 220 g sugar
- 120 ml milk
- 200 g all purpose flour sifted
- 2 tsp baking powder
- 1 pinch of salt
- 120 g unsalted butter melted
Ingredients
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Instructions
- In a medium bowl combine eggs and sugar. Whip until light. Add milk and mix well.
- Carefully fold in the flour, baking powder and pinch of salt.
- Add melted butter and mix throughly until smooth. Let the batter rest in the fridge for about 15 minutes.
- Preheat oven to 400 degrees F. Butter madeleine pan. My pan makes 12 cookies at a time. From this receipe you'll make 24 cookies.
- Spoon batter into the prepared molds, filling 3/4 full. Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Remove the madeleines from the oven and let cool for 2 minutes.
- With a knife or fork carefully loosen the madeleines from the pan and then tip the whole pan out to a prepared plate.
- If you want to make it in a loaf pan, it will take much longer, about 30 minutes, or until a toothpick inserted into the center of the cake come out clean.
This post was posted in Cafe gourmand, Desserts
Chocolate Yule Log (Bûche de Noël)
Yule Log (Bûche de Noël) is the French roll cake very popular during the Holiday season. This is a delicious version of Yule Log you can make at home using very simple ingredients you can find in every store.
| Prep Time | 40 minutes |
| Cook Time | 15 minutes |
| Passive Time | 6 hours |
| Servings |
servings
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Ingredients
Chocolate ganache
- 200 ml heavy whipping cream ( 35%)
- 200 g dark chocolate (60-70% cacao)
- 15 g unsalted butter
Biscuit
- 4 eggs (at room temperature)
- 120 g sugar
- 120 g all purpose flour
- 1 Tbsp cocoa powder
Chantilly cream
- 200 ml heavy whipping cream ( 35%) very cold
- 25 g mascarpone cheese
- 1 Tbsp sugar
Decoration
Ingredients
Chocolate ganache
Biscuit
Chantilly cream
Decoration
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Instructions
Sugar syrup
- In a small pot, bring cold water and sugar to the boil. Keep boiling for a few minutes, stir constantly until the sugar dissolves completely. Remove the pan from the heat and let cool down. When the syrup is cold, you may add vanilla or the Triple Sec liqueur (optional).
Biscuit
- Preheat oven to 380 degrees F (180°C). Line a baking sheet with parchment paper.
- Using an electric mixer, beat eggs and sugar until the mixture becomes thick, fluffy, and triples in volume.
- Using a spatula, gently fold in flour and cocoa powder.
- Spread the batter evenly in thin layer into the prepared baking sheet. Bake for 7 to 8 minutes in the preheated oven until a toothpick inserted in center of biscuit comes out clean.
- Turn upside down onto clean kitchen towel and carefully remove parchment paper. Let cool down.
Chocolate ganache
- Boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute.
- Then mix it until the mixture is smooth.
- Add butter and mix until this is fully dissolved.
- Let cool the ganache for about 30 minutes in the fridge. Mix and check frequently: the ganache is ready when it's not anymore liquid and has a spreadable texture.
Chantilly cream
- Beat together very cold heavy cream and cold mascarpone cheese until this is whipped. Keep gradually adding sugar.
Assemblage
- Paint the biscuit with sugar syrup.
- Spread the chantilly cream evenly over the biscuit.
- Roll up firmly.
- Tightly cover with plastic wrap, and keep in the fridge until chocolate ganache is ready.
- Remove the plastic wrap. Spread the ganache over the cake. Using a fork make lines to look like a log. Transfer the cake to a serving platter and let stand in the fridge for a night or at least 3 hours.
- Before serving, dust with cacao cocoa powder and decorate with meringues or pieces of chocolate.
This post was posted in Desserts
Easy Apple Cake
Delicate and full of apples easy to make cake. Recipe is very similar to famous Russian Apple Sharlotka but with a little of olive oil and baking powder. Must try!
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
|
Ingredients
- 4 eggs
- 200 g sugar
- 150 g sifted flour
- 2 tsp baking powder
- 2 Tbsp olive oil
- 3 big apples Granny Smith
- 1 tsp confectioner's sugar (facultatif)
Ingredients
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Instructions
- Preheat oven to 370 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
- Using an electric mixer, beat eggs and sugar. Add flour and baking powder. Mix well, then add oil and mix last time.
- Peel and dice apples into small pieces. Lay out the apples on the bottom of the pan.
- Pour the batter over the apples.
- Bake for about 45 minutes or until а knife inserted in the middle comes out clean.
- Let the cake cool then transfer to plate.
- Sprinkle with confectioner's sugar.
This post was posted in Desserts
Peach Melba
This is my version of a classical dessert “Peach Melba” with roasted peaches, a red berry sauce and an exquisite whipped cream.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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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
Ingredients
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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.
This post was posted in Desserts