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.

Print

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.
 

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.

Print

Madeleines

To make an authentic madeleine, you will need a madeleine pan. But you can use a muffin pan or any cake pan.
Course Cafe gourmand, Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 24 pieces
Author Natalija

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

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.

Three Layer Chocolate Mousse

Dark chocolate, milk chocolate, white chocolate… Each layer has different taste and texture. You can use any size glasses you desire. And of course, as always, I choose mini portions. Ideal for a Cafe Gourmand.

Print

Three layer chocolate mousse

Course Cafe gourmand, Dessert
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 6 hours 35 minutes
Servings 6 serving
Author Natalija

Ingredients

Dark chocolate ganache

  • 120 ml heavy whipping cream
  • 100 g dark chocolate

Milk chocolate mousse

  • 100 g milk chocolate
  • 2 eggs
  • 1 pinch salt

White chocolate mousse

  • 150 ml heavy whipping cream
  • 100 g white chocolate

For garnishing

  • 6-8 fresh raspberries

Instructions

Dark chocolate ganache

  • In a small pan, boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute and mix it until the mixture is smooth.
  • Divide dark chocolate ganache among six glasses. Refrigerate for one hour.

Milk chocolate mousse

  • Separate egg yolks from the egg whites.
  • Melt milk chocolate in microwave until the chocolate is completely melted. Add egg yolks in melted chocolate and mix well.
  • Whisk egg whites with salt until stiff.
  • Carefully fold in the egg whites into chocolate.
  • Remove glasses from the fridge, spoon the mousse over the chocolate gonache and chill for another hour.

White chocolate mousse

  • Bring the heavy whipping cream to a boil. Pour the hot cream over the white chocolate. Wait 1-2 minutes until white chocolate melts.
  • Whisk until smooth. Place white chocolate in the fridge for about 45 minutes. Chocolate should chill completely but at the same time still liquid.
  • Beat the chilled chocolate until soft foam.
  • Using piping bag or small spoon, spread the mousse into the glasses.
  • Refrigerate your dessert for 4-6 hours.
  • Before serving, garnish each glass with fresh berries. If the portion is mini, you can cut raspberries into 2 pieces.

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.
Tried this recipe?Let us know how it was!

Creamy Vanilla And Chocolate Jelly

Creamy Vanilla And Chocolate Jelly is a very light and airy dessert, with a touch of sweetness. Who wouldn’t love chocolate and vanilla goodness in a cup? I always try to limit myself. This dessert is so simple to make and a great way to end a special dinner. It can be done the day before.

Print

Creamy Vanilla And Chocolate Jelly

You can also make it in one big baking pan and cut it into small squares.
Course Dessert
Prep Time 15 minutes
Cook Time 5 minutes
5 hours
Total Time 5 hours 20 minutes
Servings 12 servings
Author Irina

Ingredients

Vanilla layer

  • 1/2 cup water cold
  • 3 packs Knox original gelatin unflavored
  • 500 ml heavy whipping cream
  • 500 ml whole milk
  • 8 Tbsp sugar
  • 1 Tbsp vanilla extract

Chocolate layer

  • 60 ml whole milk
  • 3 Tbsp water cold
  • 1/2 pack Knox original gelatin unflavored
  • 1 Tbsp sugar
  • 1 Tbsp cacao powder

Instructions

Vanilla layer

  • In a small bowl, sprinkle gelatin over 1/2 cup of cold water. Let stand for 5 minutes.
  • In a large saucepan, bring milk, heavy whipping cream, vanilla extract and sugar to a simmer, stirring constantly, until sugar is dissolved.
  • Add gelatin mixture and stir until dissolved. Remove the saucepan from the heat. Let it cool for 5 minutes, strain through a fine sieve.
  • Divide the mixture between 12 small glasses and place them in the fridge until firm (2-3 hours).

Chocolate layer

  • In a small saucepan, add milk and water. Sprinkle gelatin on top and set aside for 3 minutes. Add cacao powder and sugar, mix well.
  • Place over medium heat and heat until barely boiling, stirring constantly.
  • Remove from the heat and strain through a fine sieve. Let the mix cool down.
  • Remove the glasses from the refrigerator and pour the chocolate mixture on top of the vanilla jelly.
  • Refrigerate for 2 more hours.

Fresh whipped cream with blackberries

Treat yourself with this mini dessert that is perfect for any occasion. It takes minimum time to make and looks fabulous. Fruits can be fresh or frozen, don’t worry : it will taste the same. This fresh whipped cream with blackberries will be perfect with a cafe gourmand!

Print

Fresh whipped cream with blackberries

The proportion for this recipe is for the mini glasses. If you are using regular wine glasses you'll get 2-3 servings.
Course Cafe gourmand, Dessert
Prep Time 7 minutes
Total Time 7 minutes
Servings 8 servings
Author Natalija

Ingredients

  • 1 cup blackberries
  • 1 cup heavy whipping cream very cold
  • 2 tsp granulated sugar
  • 1/4 tsp cocoa powder

Instructions

  • Whip heavy cream fluffy, until soft peaks form, but not too firm.
  • Equally divide washed fruits into prepared glasses. Using the piping bag or small spoon, equally spread the cream into the glasses. Refrigerate if not serving it immediately.
  • Before serving, dust it with cacao powder.

French Chocolate Macarons

French Chocolate Мacarons (Macarons au chocolat) – elegant french cookie made with almond flour. There are hundreds of different fillings, but the chocolate ganache is the most popular. This recipe is simple enough to make, but they sometimes crack or have imperfect “feet”. Don’t worry they’re still delicious, and don’t give up, only practice will make them flawless.

Perfect for a cafe gourmand!

French Chocolate Macarons

Natalija
Please don’t eat your macarons right away, wait until they reach ambient temperature. Macarons can be stored in the refrigerator for 5 days. Remove from the refrigerator 30 minutes before serving.
Prep Time 50 mins
Cook Time 26 mins
Total Time 9 hrs 16 mins
Servings 25 macarons

Ingredients
  

Almond cookies

  • 75 g almond flour
  • 110 g powdered sugar
  • 1 Tbsp cacao powder
  • 2 large egg whites (about 70 g)
  • 1 pinch of salt
  • 50 g sugar

Chocolate ganache

  • 100 ml heavy whipping cream ( 35%)
  • 90 g chocolate chips (60%)
  • 1 tsp sour cream

Instructions
 

Almond cookies

  • Mix almond flour and powdered sugar in food processor (40-50 seconds).
  • Add cacao powder to almond mixture and pass through a fine sieve.
  • Add a pinch of salt to egg whites and beat until foamy.
  • Slowly add sugar and beat until firm peaks form.
  • Fold the dry mixture into the meringue, keep folding the batter until it reaches a honey-like consistency.
  • Transfer the batter to the pastry bag.
  • Line two baking sheets with parchment paper. To make all macarons look the same size, print out a 2.5 cm macaron template, place under parchment paper and trace the outlines. You can also use a silicone mat.
  • Holding the bag vertically and close to the baking sheet, pipe circles. Tap the baking sheet a few times on the counter to release any air bubbles, and to make them look round. Let them sit at room temperature for 30-45 minutes, until skin forms on the shells.
  • Preheat the oven to 320 degrees F. Bake for 15 minutes (one sheet at a time). Each oven temperature is different so keep an eye on them. Allow the cookies to cool completely on the baking sheet before removing them. Pair the cookies up according to size.

Chocolate ganache

  • Add heavy cream to a small saucepan and heat on high heat. Pour the cream over the chocolate chips. Allow to stand for 1 minute to soften the chocolate.
  • Stir briskly until smooth.
  • Add the sour cream and stir again.
  • Transfer ganache to the pastry bag or small ziplock bag. Allow to cool for about 2 hours at room temperature or 30 minutes in the refrigerator.
  • Pipe the ganache filling in the middle of one shell (about 1 tsp).
  • Sandwich it with empty shell. Store them in the refrigerator for at least 6 hours before serving. They’ll taste even better next day. 😉
Tried this recipe?Let us know how it was!

Heart-shaped Ice Cream

This heart-shaped Ice Cream will 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!

Heart-shaped Ice Cream

Natalija
Choose your favorite sorbet or ice cream flavor (or your significant other’s) and serve this dessert with whipping cream, chocolate and fruit.
Prep Time 10 mins
Total Time 55 mins
Servings 2 servings

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…)

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.
Tried this recipe?Let us know how it was!
Social media & sharing icons powered by UltimatelySocial