Latest Posts

torta al cocco

Coconut tart

Last week I came across some coconut recipes and I decided to follow the I one I found on an italian website: fables de sucre (http://blog.giallozafferano.it/fablesucre/crostata-con-frolla-e-crema-al-cocco/).
It is a tart that made me go straight to the kitchen: easy, fast and delicious.
The shortcrust pastry is madly coconut, the filling is a coconut pastry cream…….
A tart for coconut lovers.
The amount of pastry is plentiful for this mold, but with leftovers you can create delicious cookies, perfect for tea time.

Coconut tart

Coconut tart - Serves 5-6
Print
Ingredients
  1. - For the coconut pastry -
  2. 2 cups (250 gr. ) all purpose flour
  3. ½ cup + 2.5 Tbs (150 gr.) soft unsalted butter
  4. ½ cup + 1.5 Tbs (120 gr.) superfine granulated sugar
  5. 7 generous Tbs (48 gr.) coconut flakes
  6. 1 small or medium (40 gr.- 1.5 oz.) whole egg
  7. vanilla extract
  8. pinch of salt
  9. zest from ½ lemon
  10. - For the coconut pastry cream -
  11. 1 cup + 2 Tbs (250 ml.) coconut milk
  12. ¼ cup + 1 Tbs+ 2 tsp (75 gr.) superfine granulated sugar
  13. 3 medium egg yolks (60 gr. – 2 generous oz)
  14. 2 Tbs + 2 tsp (25 gr.) corn starch (Maizena)
  15. vanilla extract
Instructions
  1. - For the pastry -
  2. In the bowl of a stand mixer, fitted with paddle attachment, beat butter, sugar, coconut flakes, lemon zest and vanilla.
  3. Add whole egg, salt and mix until well incorporated.
  4. Add in the mixture sifted flour, and beat until well combined (do not overwork the dough).
  5. Wrap the dough in clingfilm and refrigerate for at least 3 or 4 hours.
  6. Butter the tart mold (11.5x3.5x1.5 inches - 29x9x3.5 cm).
  7. With a rolling pin, Roll the dough out to a thickness of 3 - 4 mm., press the dough gently into the mold to cover the base, inside seam and side.
  8. Refrigerate for a couple of hours.
  9. With a box grater, grate a chilled piece of dough into fluffy shreds and refrigerate.
  10. With the remaining dough you can shape some cookies.
  11. Heat fan oven to 325 F (170°C) and prepare the pastry.
  12. - For the coconut pastry cream -
  13. In a medium saucepan bring to a boil coconut milk over medium heat.
  14. In a medium bowl, whisk together the egg yolks, sugar, cornstarch and vanilla extract,
  15. When the milk comes to a boil, drizzle it into the bowl in a thin stream.
  16. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly.
  17. When the mixture comes to a boil and thickens, remove from the heat.
  18. Line a baking sheet with baking paper and place the tart mold on the baking sheet.
  19. Pour the pastry cream into the tart shell and bake for 33-35 minutes.
  20. Let completely cool (you can freeze the tart to make the removal easier).
  21. Remove the tart from the mold and sprinkle with extra coconut flakes to serve.
Notes
  1. For the tart I used a stainless steel micro-holed Rectangle band Pavoni
Cookingmesoftly http://www.cookingmesoftly.it/
Coconut tart

torta con chantilly allo yogurt

Gorgeous yogurt chocolate chantilly cake

Are you looking for a dessert that is not too tough on the waistline?
I wanted something really amazing and with chocolate on top…..yet gorgeous, and fluffy
The result is an airy, slightly tangy yogurt chantilly…..
I wouldn’t call this dessert “light”…but for sure “lighter” as it has slightly less fat and calories, than a traditional mousse…….
The dessert is a remake from “Gorgeous yogurt “with apricots by pastry chef Luca Montersino….
Following is recipes, you can’t fail…

gorgeous yogurt  chocolate chantilly

Gorgeous yogurt chocolate chantilly cake - serves 8
Print
Ingredients
  1. - Yogurt chantilly -
  2. 1 1/3 cups - 1 tbs (270 gr.) whipping cream
  3. 9.5 oz (270 gr.) plain yogurt
  4. 1/3 cup (65 gr. ) superfine granulated sugar
  5. 3 (6 gr.) gelatin leaves (sheets)
  6. - Dark chocolate ganache -
  7. 3 oz.(90 gr.) dark chocolate
  8. 1/3 cup + 1 tbs (90 gr. ) whipping cream
  9. - To assemble the cake -
  10. Chocolate sponge cake
  11. Dark chocolate chips
Instructions
  1. - Dark chocolate ganache -
  2. Chop the chocolate into fine pieces and set aside.
  3. Pour the cream into a small saucepan and place it over medium-low heat, until boiling.
  4. Remove from the stove, and pour hot cream over the chocolate.
  5. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
  6. Finish by refining the ganache with an hand blender, taking care not to incorporate air bubbles.
  7. Use clingfilm to fit the bottom of a pastry ring or use parchment paper to fit the bottom of a springform pan 6.5 inches in diameter (16cm.)
  8. Pour the ganache in the ring or in the pan and freeze.
  9. - Yogurt chantilly -
  10. Soak gelatin leaves in cold water.
  11. Heat a small amount of yogurt in the microwave, add sugar and stir until sugar dissolves.
  12. Wring gently gelatin sheets to remove excess water, than fold into yogurt soften gelatin, stir to combine.
  13. Add remaining cold yogurt and mix to combine.
  14. Whip cream until soft peaks form.
  15. Pour the yogurt mixture into the whipped cream in 2 batches and with a rubber spatula mix gently to combine and set aside..
  16. - To assemble the cake -
  17. Line a baking sheet with parchment paper.
  18. Cut chocolate sponge cake in slices ½ inch (1.5 cm.) thick and lay the ones beside the others, to get an even layer.
  19. Using a pastry ring, 7 in. in diameter x 1.75 inches (18 x 4.5 cm.) cut a round disc of sponge cake.
  20. Put pastry ring (or the ring of a springform pan) on the baking tray, fit the sides with food pvc coil or baking paper.
  21. Lay sponge cake slices inside the ring.
  22. Pour the yogurt chantilly in a pastry bag (no noozle is needed) and pipe an even layer on the chocolate sponge, almost until the edges of the ring and smooth with a palette knife.
  23. Lay the frozen ganache in the centre, press gently and scatter around chocolate chips.
  24. Freeze.
  25. 24 hours before serving, remove the cake from the freezer, remove pastry ring and pvc coil,
  26. brush the top with neutral gelatin glaze and refrigerate until needed.
For chocolate sponge cake
  1. http://www.cookingmesoftly.it/wp-content/uploads/2015/05/recipe-web.jpg
Cookingmesoftly http://www.cookingmesoftly.it/
Gorgeous yogurt chocolate chantilly cake

crinkle cookies 1

White chocolate lemon crinkle cookies

Lemon crinkle cookies………for sure the best cookies ever……
I am addicted to bake cookies, as I have said several times…but these ones are something special.
Soft, with a cakey texture ….a texture I haven’t really found in other cookies.
It seems to eat a slice of cake……but you are eating a cooky……unbelievable…..
Do not forget the perfect combination of flavors: lemon and white chocolate….delicious.
Try for your Xmas party: no one will resist.

crinkle cookies 2

White chocolate lemon crinkle cookies - 20 cookies
Print
Ingredients
  1. 1.5 cups + 2 tbs (200 gr.) Ap flour
  2. 6 tbs (85 gr.) soft unsalted butter
  3. ½ cup (100 gr.) superfine granulated sugar
  4. 1 medium whole egg
  5. 1 small whole egg
  6. ½ cup (80 gr.) white chocolate chips
  7. 1 tsp baking powder
  8. 1 dash baking soda
  9. pinch of salt
  10. 1 tbsp lemon juice
  11. 1 tbsp lemon zest
  12. vanilla extract
  13. superfine granulated sugar extra for dipping
  14. powder sugar for dipping
Instructions
  1. Line 2 baking sheets with parchment paper and set aside.
  2. In a large bowl, sift flour with baking powder, baking soda, salt and set aside.
  3. in the bowl of a stand mixer (fitted with paddle attachment) place butter and sugar and beat until well combined.
  4. Add lemon zest, and eggs, one at a time, beating well after each addition.
  5. Scrape down the sides as needed.
  6. Add vanilla extract, lemon juice and mix until well combined.
  7. Add in gradually dry ingredients and mix until incorporated.
  8. Stir in white chocolate chips, mix to combine, cover with plastic wrap and refrigerate the dough for at least 3 hours.
  9. (The dough will be soft, anyway).
  10. Remove the dough from the fridge, shape into balls, (like a walnut) and place on baking sheets and refrigerate for at least one hour.
  11. Heat fan hoven to 325F (170°).
  12. Roll balls into white sugar and toss into the icing sugar to coat and place on baking sheets, leaving room to spread.
  13. Bake the cookies for 11 minutes.
  14. Allow to cool completely on a wire rack.
Notes
  1. I like soft cookies. If you prefer more crunchy, continue baking for a further 2-3 minutes.
Cookingmesoftly http://www.cookingmesoftly.it/
crinkle cookies 3

Fettine langarole

Langhe cookies

If you love hazelnuts, you could not appreciate these cookies.
Easy to make, delicious and simply elegant.
Perfect breakfast cookie or to serve as a little dessert alongside a cup of coffee.
Recipe by Luca Montersino..

fettine langarole

Langhe cookies - 40 cookies
Print
Ingredients
  1. 14 tbs (200 gr.) soft unsalted butter, diced
  2. 2/3 cup ( 80 gr.) icing sugar
  3. 2 tbs (30 gr.) heavy cream
  4. 2 cups (240 gr.) cake flour
  5. 2 generous tbs (20 gr.) cocoa powder
  6. a generous ½ cup (100 gr.) roasted chopped blanched hazelnuts
  7. pinch of salt
  8. seeds from ½ vanilla pod or vanilla extract
Instructions
  1. Line 2 baking trays with non-stick baking paper and set aside.
  2. In the bowl of a stand mixer, fitted with paddle attachment, beat butter with sugar, vanilla and salt.
  3. Add heavy cream in a thin steady stream and flour sifted with cocoa powder.
  4. Add chopped hazelnuts
  5. Shape the dough into a rectangle, wrap in clingfilm and refrigerate for 3 hours, at least.
  6. With a rolling pin, roll the dough 1/6 inch (5 mm.) thick and with a square cookie cutter, 1.5 in. per side (4 cm.) cut cookies until no dough remains.
  7. Arrange the cookies on the prepared trays and refrigerate for at least 3 hours.
  8. Heat fan oven to 325 F (170°) and bake for 15 minutes.
  9. Cool on a wire rack.
Cookingmesoftly http://www.cookingmesoftly.it/

 

 

crostata brownies alle fragole

Strawberries brownies tart

I love tarts and I love brownies …… and after countless attempts I found the perfect recipe for brownies batter.
I’m sure each of you has his own recipe for the perfect pastry and brownies batter …..
You can try your favorite recipes for the two doughs, and then assemble the cake, but I recommend you to try mine …. you will not be disappointed.
I added one layer of strawberry jam on the bottom and put diced strawberries in the dough ……
you know that strawberries and chocolate is the perfect combination.
As decoration, I prepared strawberries jellies, but if you want you can omit ……
The pie is rich, intense, soft and crunchy……
It can be perfect in case you need a sweet treat this weekend.
Let’s go in the kitchen …..

Strawberries brownies tart

Strawberries brownies tart

Strawberries brownie tart (serves 6/8)
Print
Ingredients
  1. - Shortcrust pastry -
  2. 2 1/3 cups (300 gr.) cake flour
  3. ½ cup + 2.5 tbs (150 gr.) soft unsalted butter
  4. 1 cup + 3 tbs (150 gr.) icing sugar
  5. 1 large whole egg (60 gr.)
  6. seeds from ½ vanilla pod or vanilla extract
  7. 1 pinch of salt
  8. - Brownies batter -
  9. 6 oz. (175 gr.) diced strawberries
  10. 7 0z. (200 gr.) dark chocolate
  11. ¾ cup (165 gr.) unsalted butter
  12. 3 medium whole eggs
  13. 2 medium egg yolks
  14. ¾ cup + 1 tbs (165 gr.) superfine granulated sugar
  15. ½ cup + 2 tsp (70 gr.) cake flour
  16. 1 tbs cocoa powder
  17. 1 pinch of salt
  18. - Strwaberries half-spheres -
  19. 1 cup (250 gr.) strawberries flesh (process fresh strawberries into puree)
  20. ¼ cup (50 gr.) superfine granulated sugar
  21. ¼ oz (7.5 gr.) gelatin leaves (sheets)
  22. - To garnish
  23. strawberries jam
  24. clear jam to brush
Instructions
  1. - 16 Strwaberries half-spheres -
  2. (to prepare the day ahead)
  3. Soak gelatin leaves in cold water.
  4. Add lemon juice to strwaberries puree and mix to combine.
  5. In the microwave, heat 1/3 of the strwaberries puree, add granulated sugar and mix to combine, than fold in soften gelatin, stir to combine.
  6. Add the remaining cold strawberries puree and stir to combine.
  7. Pour the mixture into the half spheres silicone molds (1.6 in.diameter - 4 cm.) and freeze.
  8. - Shortcrust pastry -
  9. In the stand mixer, fitted with paddle attachment, add flour, butter, sugar, salt and vanilla and mix on low speed until you get a sandy mixture.
  10. Add, in a thin steady stream, whole egg and mix just to combine.
  11. Shape the dough in a ball, wrap in clingfilm and refrigerate for a couple of hours.
  12. Butter and flour a round cake pan 8 in.in diameter (20 cm.) and 1.6 in. in deep (4 cm).
  13. On a lightly floured surface roll out the dough, and gently transfer to the pan, onto the bottom and up the sides.
  14. Lightly prick the base with the tines of a fork and refrigerate.
  15. Heat fan oven to 325 F - 170°C.
  16. - Brownies batter -
  17. On a low-medium heat, melt butter and chocolate, stirring from time to time and set aside.
  18. In the bowl of a stand mixer, whisk whole eggs with egg yolks and sugar until the mixture becomes stiff and frothy.
  19. With the motor running, pour in a thin steady stream the chocolate into it and mix to combine.
  20. Stop the machine, add the flour sifted with cocoa and salt, add diced strawberries and stir until combined.
  21. On the bottom of the dough, spread a thin layer of strawberries jam, pour the mixture over and bake for 35 minutes.
  22. Let completely cool in the tin before refrigerate for a few hours.
  23. (the best is to freeze the cooked cake).
  24. Remove the cake from the tin, brush with clear jam to gloss and garnish with strwaberries half-spheres.
Notes
  1. Remember that half-spheres are frozen, so, refrigerate the cake for 12 hours to allow them to thaw.
  2. The baked cake can be frozen.
  3. I suggest you to freeze the cake, then, 24 hours before serving, unmold from the tin, brush with clear jam, decorate with half-spheres and refrigerate.
  4. 20 minutes before, slice and serve.
  5. If you leftovers of shortcrust pastry, you can shape some cookies.
Cookingmesoftly http://www.cookingmesoftly.it/
Strawberries brownies tart

Strawberries brownies tart

rubinia: white chocolate bavarian cream

Rubinia: white chocolate bavarian cream with strawberries sauce

A smooth, creamy, silky and delicious dessert.
Perfect to impress your guests, but simple and fast.
Adapted from a Luca Montersino recipe.

rubinia 2: white chocolate bavarian cream

rubinia 3: white chocolate bavarian cream

Rubinia: white chocolate bavarian cream - serves 8
Print
Ingredients
  1. - White chocolate bavarian cream -
  2. ½ cup + ½ tbs (122 gr.) whole fat milk
  3. 1Tbs + 1 tsp (25 gr.) superfine granulated sugar
  4. 2.5 (50 gr.) medium egg yolks
  5. 4.3 oz 8121 gr.) white chocolate
  6. 1 cup (244 gr.) whipping cream
  7. 2.5 (5 gr.) gelatine sheets
  8. - Strawberries sauce –
  9. 5.5 0z (150 gr.) hulled and diced strawberries
Instructions
  1. - White chocolate bavarian cream -
  2. Soak gelatin sheets in cold water.
  3. In a saucepan, bring milk to the boil and in a madium bowl, mix egg yolks with sugar and vanilla seeds just until combined.
  4. Pour hot milk over egg yolks, whisking constantly.
  5. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly.
  6. When the mixture reaches 179.5 F - 82°C remove from the heat.
  7. Add white chocolate and mix to combine.
  8. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  9. Pour the mixture in a bowl and set the bowl over ice water bath to low temperature, until the mixture reaches 77 F - 25°C.
  10. Whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
  11. Pour the mixture in a pastry bag, pipe the cream in the silicone moulds, and smooth with a palette knife.
  12. Freeze.
  13. - Strawberris sauce -
  14. Process fresh strawberries into puree.
  15. - To assemble the cake -
  16. Unmold the frozen bavarian creams and decorate with strawberries sauce as you prefer .
  17. Place the cake back to refrigerate to allow the cake bring back to right temperature (as now the cake is still hardened stage).
Notes
  1. If you want, you can add sugar to the strawberries sauce.
  2. I wanted to emphasize the contrast between the acidity of the strawberries and sweetness of white chocolate.
  3. Moulds: 1/3 cup capacity
Cookingmesoftly http://www.cookingmesoftly.it/
rubinia 4: white chocolate bavarian cream

strawberries

pie di fragole

Strawberries pie

This pie starts with a basic pie crust……which generally includes flour, water and butter in precise proportions.
Here, I decided to have a special pastry crust: eggs, and the ratio of water and butter is different from the rule.
The original recipe calls for apples, but I decided to use the strawberries, which now can be found all year.
The cake is delicious.
The best strawberry pie.
Served plain, or with a dollop of softly whipped cream.

Recipe By Luca Montersino.

strawberries pie

Strawberries pie - serves 6/8
Print
Ingredients
  1. - Special shortcrust pastry -
  2. 3 cups + 1 tbs (385 gr) pastry flour
  3. ¾ of a medium whole egg – 1 oz+ ¼ oz (35 gr.)
  4. 10 tbs (140 gr. ) soft unsalted butter + extra for the pan
  5. 4 tbs + 2 tsp (70 gr. ) superfine granulated sugar
  6. 5 tbs + 2 tsp (70 gr.) water
  7. ½ tsp + ¼ tsp (7 gr. ) salt
  8. - Filling -
  9. 22 oz (620 gr.) strawberries
  10. 4 tbs + ½ tsp (65 gr.) superfine granulated sugar
  11. 1 tbs+ 1 tsp (15 gr.) corn starch (maizena)
  12. 3 tsp lemon juice
  13. - Plus -
  14. chocolate sponge or crushed cookies
  15. icing sugar
  16. melted unsalted butter to brush
Instructions
  1. - For the special shortcrust pastry -
  2. In the bowl of a stand mixer, fitted with paddle attachment, mix butter, sugar and salt.
  3. Gradually add water and the whole egg.
  4. Do not worry if the mixture in not combined.
  5. Gradually add sifted flour and mix to combine for a couple of minutes.
  6. Separate the dough mixture into 2 equal sized piles and work each one first into a ball, and then into a disk.
  7. Wrap the discs in clingfilm and refrigerate for a couple of hours.
  8. - For the filling -
  9. Wash strawberies, drain and cu tinto cubes.
  10. Spoon them in a bowl, add lemon juice, sugar and sifted corn starch and mix to combine.
  11. Set aside for 5 minutes.
  12. - To assemble the cake -
  13. Heat fan oven to 325F (170°C) or 350 F (180°C).
  14. Butter a round cake pan, 8 inch. In diameter (20 cm.).
  15. Roll out the pie dough, gently place the rolled out dough in the pan, leaving a slight overhang.
  16. Prick the base with a fork.
  17. Lay a thin layer of chocolate sponge or crushed cookies on the bottom, so that the fruit juices will not moisten the crust.
  18. Spoon the strawberries mixture into the pan.
  19. Do not worry if the mixture seems too much…..while baking the mixture will collapse.
  20. Roll the remaining dough in a circle, prick with a fork and lay on the fruit mixture, leaving a slight overhang.
  21. Trim excess dough with a sharp knife, pressing the edges together to seal. flute with your fingers.
  22. Brush the top with meled unsaltd butter and bake for 1 hour.
  23. Let completely cool before removing from the pan.
  24. Dust with icing sugar to serve.
Cookingmesoftly http://www.cookingmesoftly.it/
strawberries bowl

golosotti allo yogurt 4

Gorgeous yogurt

Last apricots recipe by Luca Montersino, as they are not at their peak anymore.
You can use frozen or canned apricots, reducing a bit sugar.
A light and refreshing yogurt chantilly, layered with a sweet apricots geléé.
A thin layer of delicate sponge cake to offer a crunchy effect.

gorgeous yogurt 1

gorgeous yogurt 2

Gorgeous yogurt - (serves 5 glasses – 3 inches diameter – 3.5 inches in high)
Print
Ingredients
  1. - Yogurt chantilly -
  2. 1 cup (9 oz- 250 gr.) plain yogurt
  3. 1 cup + 3 tbs heavy cream
  4. 2.5 sheets (5 gr.) gelatine leaves (sheets)
  5. - Apricot jelly -
  6. 1 cup (250 gr.) apricot flesh (process fresh apricots into puree)
  7. 4 tbs + 1 tsp (65 gr.) superfine granulated sugar
  8. 2.5 tbs (30 gr.) dextrose (or granulated sugar)
  9. 2.5 + ¼ (5.5gr.) gelatine leaves (sheets)
  10. some drops lemon juice
  11. - Extra -
  12. 3.5 oz (100 gr.) sponge cake, cubed
  13. neutral gelatin glaze for tarts to brush
  14. apricot slices
Instructions
  1. - Yogurt chantilly -
  2. Soak gelatin leaves in cold water.
  3. Heat a small amount of yogurt in the microwave.
  4. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  5. Add remaining cold yogurt and mix to combine.
  6. Whip cream until soft peaks form.
  7. Pour the yogurt mixture into the whipped cream in 2 batches and mix gently to combine, with a rubber spatula and set aside.
  8. - Apricot jelly -
  9. Soak gelatin leaves in cold water.
  10. Heat half the of apricot puree in the microwave.
  11. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  12. Add granulated sugar, dextrose, lemon juice and stir to combine.
  13. Add the remaining cold apricot puree and mix to combine.
  14. Set aside.
  15. - To assemble the cake -
  16. Place on the bottom of the glasses some sponge cake cubes.
  17. Pour 2 layers of yogurt chantilly, 2 layers of apricote jelly, alternating the 2 mixtures.
  18. Freeze until the jelly is set.
  19. Brush with neutral gelatin glaze for tarts.
  20. To serve, remove the glasses from freezer and refrigerate for 8-12 hours to allow the cake bring back to right temperature.
  21. Decorate with fresh apricot slices.
Notes
  1. I suggest, before serving to set room temperature for 10 minutes.
Cookingmesoftly http://www.cookingmesoftly.it/
gorgeous yogurt 3

Giardino di albicocche

Apricots field

Another recipe from the great pastry chef Luca Montersino.
Starting from “Strawberries field” I decided to make a square, stunning and gorgeous “ Apricots field”.
Same method, same mouth watering cake to impress your guests and your family.

Apricots field

Apricots field - serves 8/10
Print
Ingredients
  1. - Yogurt jelly -
  2. 11.5 oz (330 gr.) plain yogurt
  3. a scant ½ cup (95 gr.) superfine granulated sugar
  4. 3.5 + ¼ (7,5 d gr.) gelatin leaves (sheets)
  5. 4 tbs (40 gr.) dextrose (or superfine granulated sugar)
  6. some drops lemon juice
  7. - Apricots mousse -
  8. 1 cup + 1 Tbsp (293 gr.) apricots flesh (process fresh apricots into puree)
  9. 5.5 + ¼ (11,7 gr.) gelatin leaves (sheets)
  10. 1 cup + 5 Tbsp (293 gr.) whipping cream
  11. 5 oz. (146 gr.) italian meringue
  12. - Italian meringue -
  13. 2/3 cup (140 gr.) superfine granulated sugar
  14. 2 Tbsp + tsp (35 gr.) water
  15. 3 oz (87 gr. – 3 medium) egg whites
  16. 2 Tbsp + tsp (35 gr.) superfine granulated sugar
  17. - Limoncello soaking syrup -
  18. 1/3 cup + 2 tbs (100 gr.) water
  19. 7 tbs + 2 tsp (100 gr.) 70 % liquid sugar
  20. 2 tbs (25 gr.) Limoncello
  21. - Extra -
  22. 2 or 4 apricots + extra to decorate
  23. 6/7 slices of sponge cake
  24. chopped pistachios
  25. neutral gelatin glaze for tarts to brush
  26. melted butter to brush the square pastry ring
Instructions
  1. - Prepare the pastry ring -
  2. Brush the outside edges with melted butter.
  3. Wrap the pastry ring with cling film around the bottom of the cake square ring to seal the ring and set aside.
  4. - Yogurt jelly -
  5. Soak gelatin leaves in cold water.
  6. Heat a small amount of yogurt in the microwave.
  7. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  8. Add lemon juice and stir with a small whisk.
  9. Add sugar, dextrose and stir to combine.
  10. Add the remaining cold yogurt to the mixture, stir to combine and refrigerate 3 to 4 minutes just to set a little.
  11. - Italian meringue -
  12. In a sauce pan, over low heat, combine water (2 Tbsp + tsp - 35 gr.) and sugar (2/3 cup - 140 gr.) and begin cooking a syrup.
  13. Meanwhile put the egg whites and remaining sugar in the bowl of a stand mixer fitted with a whisk attachment and start whisking on low speed.
  14. When the syrup has reached a temperature of 245 F - 118° C increase on medium speed and continue to whisk.
  15. Bring the sugar syrup to 251 F - 121° C, then take the pan off the heat and in a thin, steady stream, carefully drizzle the hot sugar syrup into the egg whites.
  16. Increase speed to maximum and continue whisking until the meringue has cooled down.
  17. Weight the amount you need in the recipe.
  18. - Apricots mousse -
  19. Soak gelatin leaves in cold water.
  20. Whip the cream until soft peaks form and refrigerate.
  21. Heat a small amount of apricots puree in the microwave, than fold in soften gelatin, stir to combine.
  22. Add the remaining apricots puree and stir to combine.
  23. Fold apricots puree into italian meringue into 3 batches: first whisking with a whisk, then mix with a rubber spatula to combine.
  24. Pour the apricots mixture into the whipped cream in 2 batches and mix gently to combine, with a rubber spatula and set aside.
  25. - Limoncello soaking syrup -
  26. Mix all the ingredients in a bowl.
  27. - To assemble the cake -
  28. Line acetate strip around cake square ring.
  29. Slice 4 or 5 apricots 1/3 inch thick (1 cm.) and place, random, on the bottom of the ring (on clingfilm) and freeze ( I suggest to make the day ahead).
  30. Ladle out a layer of yogurt jelly on frozen apricots and refrigerate for a few minutes to harden a little, but not too much.
  31. Pour the apricots mousse in a pastry bag (no noozle is needed) and pipe ½ of the apricots mousse on yogurt jelly.
  32. Cut sponge cake in slices ½ inch (1.5 cm.) thick and lay the ones beside the others, to get an even layer.
  33. Soak the sponge with Limoncello soaking syrup, and press a little with your fingers.
  34. Pipe in the remaining apricots mousse to cover the sponge cake.
  35. Lay othe slices of sponge cake, soak the sponge with Limoncello soaking syrup, press with your fingers and allow to set in the freezer .
  36. - 18 hours before serving -
  37. Remove the dessert from the freezer, invert the cake on a serving plate.
  38. Brush the top with neutral gelatin glaze (loosen with some drops of water) for tarts.
  39. Remove cake ring and acetate strips.
  40. Decorate with fresh apricots and chopped pistachios.
  41. Place the cake back to refrigerate to allow the cake bring back to right temperature (as now the cake is still hardened stage).
  42. Slice and serve.
Notes
  1. square pastry ring 8 inches - 20 cm.
  2. - Sponge - search previous recipe “Strawberry field”.
  3. Cut sponge cake in slices ¼ inch (1 cm.) thick and lay the ones beside the others, to get an even layer.
  4. Using a square pastry ring 8 inches (20 cm.) cut a square shape of sponge cake.
  5. - Apricots mousse - store leftovers in small glasses, ½ cup capacity (125 ml.) and freeze. When they are set, wrap in clingfilm (you will get 2 small glasses). Store up for 1 month.
Cookingmesoftly http://www.cookingmesoftly.it/
Apricots field

biscolatte cookies 1 web

Biscolatte cookies

For breakfast I eat cookies, healthy cookie.
These ones are simple, delicious and perfect to dip in your cup of tea.
Recipe by Luca Montersino.
Ready to bake?

biscolatte 3 web

Biscolatte cookies-(22 cookies, 2 in. (5 cm) in diameter - 1/3 inch (1 cm) tick)
Print
Ingredients
  1. 2 cups (240 gr.) pastry flour
  2. ½ cup (100 gr.) superfine granulated sugar
  3. 7 tbs (100 gr.) soft unsalted butter
  4. 3 tbs + 2 tsp (30 gr.) rice starch
  5. 1 small (40 gr.) whole egg
  6. 5 tsp (20 gr.) heavy cream
  7. 2 tsp (10 gr.) powdered glucose
  8. 2 dashes (2 gr.) baking powder
  9. seeds from ½ vanilla pod or vanilla extract
  10. pinch of salt
Instructions
  1. Line 2 baking trays with non-stick baking paper and set aside.
  2. Sift flour with rice starch, baking powder and set aside.
  3. In the bowl of a stand mixer fitted with paddle attachment, mix butter with sugar and glucose.
  4. Add heavy cream, egg, salt and vanilla and mix to combine.
  5. Add sifted powders and mix just to combine.
  6. Shape a ball, wrap in clingfilm and refrigerate for at least one hour.
  7. With a rolling pin, roll the dough out and with 2 different cookie cutters, cut into circles and pierce the center.
  8. Collect scraps, roll again, cut more cookies, and repeat until no dough remains.
  9. Arrange the cookies on the prepared trays e refrigerate for a further hour.
  10. Heat fan oven to 325 F (170 °) and bake for 16 minutes.
  11. Cool on a wire rack.
Cookingmesoftly http://www.cookingmesoftly.it/
biscolatte 4 web