Red cherry….the only way it could be called this dessert…….a cherry and white chocolate bavarian cream. Inside a yogurt chantilly, that perfectly matches with the bavarian cream, then a pistachio biscuit Joconde, that fits perfectly with cherries. A balanced dessert, creamy but crunchy and soft……all the elements to become one of your favorite desserts. Recipes by Luca Montersino, but the biscuit Joconde: the recipes comes from http://pucebleue-jenreprendraibienunbout.blogspot.it/2013/06/charlotte-fruits-rouges-pistache.html.
Sunny…..a cake with colors and flavors of the sun. A basil and vanilla bavarian cream, a juicy peaches jelly with a crunchy brunoise. Then a thin chocolate and corn flakes crunchy base with a vanilla syrup to soak the biscuit. The scent of basil fits perfectly with vanilla for a unique flavor.
Berry and coconut……..they are often used in cakes or entremets, but they are one of the best combination: the sweet coconut flavor with sourness of berry……..simply perfect. The top of the cake is a mirror white chocolate and condensed milk glaze….to try.
It’s sunday……time for baking. A simple almond shell and a light and refreshing red berry “cremoso”. What is a “cremoso”? It is a custard, enriched with flavor and gelatin sheets. Nothing difficult. Everyone likes red berry…..
Chocolate and caramel desserts are all irresistible and delicious. A cocoa shortcrust shell with a thin layer of soft caramel and a light chocolate mousse: not low calories, but very airy…. It may look complicated, but, as always, is definitely worth it to make.
A simple and gorgeous chocolate tart…..which for sure satisfies a craving for chocolate. This tart is very rich, creamy and soft, with a strong jolt of cocoa. The recipe belongs to Ernst Knamm, the “King of chocolate”. No doubt about the perfect result of the cake.
Tarte bourdaloue….a french popular tart that gets the name from a street in Paris, rue Bourdaloue. A crispy pastry shell, almond filling, similar to frangipane and poached pears. I add almond flakes for an extra texture. I decided as well to use Amaretto liqueur instead of Rhum….. Best to taste the day you prepare, warm or room temperature…..
An apple cake is not the perfect Fall dessert only……..it can be prepared along all the year. Each home baker has a secret recipe for the “best” apple cake….. This cake is the best apple cake I can remember. Super soft, thanks to the dough: infact the recipe calls for pastry choux recipe……but the proportions are different. I suggest you to try it: served plain, or with a scoop of vanilla ice cream or a dollop of softly whipped cream.
Yogurt and cocoa brioches: beautiful, delicious, and surprisingly simple to make. The dough has cocoa powder, so not so sweet, and thanks to yogurt inside, they are not so buttery. You can add to the recipe one tablespoon of sugar if you prefer a sweeter taste. For breakfast or every moment during the day.
Another single portion, another different glaze … ..red berries glaze. A white chocolate panna cotta. A light one, not so thick like I wanted it to be, but a glaze able to give a pleasant taste and a nice color. The cranberries shortcrust pastry is the perfect combination with the not too sweet panna cotta, giving a little “crispness” to the dessert. A simple but tasty treat.