Last week, to prepare a dessert, I’ve been given curry as ingredient: a spice mix, especially used in Asian kitchen. We are not used to prepare desserts with curry, but if you think it is a mission impossible….well think again. I used a mild curry powder, that matches perfectly with rich, creamy white chocolate and orange bavarian cream and to have a spicy kick, I melted curry powder in a chocolate ganache. The finished dessert has a delicate flavor balance, especially in aroma and taste. You can adjust the spiciness to your taste by adding or reducing curry powder, although for me it is fine.
A creamy, stunning and gorgeous dessert, perfectly balanced with white peaches and blueberries. To moisten the sponge, I choose a blueberry home made compote, but you can use store bought jam. The dessert is not difficult to prepare, plan the steps and everything will be easier.
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.
A modern tart: a crispy base, a firm but soft ganache and an apricot “cremoso”….that means, as the word suggests, a creamy texture. To stress the taste of apricots, some small silky and tasty jellies. It is not common to have four different preparations in a tart, but you can prepare the various steps in different days, and then, the moment you need the tart it, assemble it……. The idea comes from a picture of a single portion proposed by the Master of chocolate, Knamm. if he has matched the chocolate with apricot …… the combination could only be perfect … .. Do you have any doubts?
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.
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.
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.
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 field: a recipe from the famous italian pastry chef Luca Montersino. (http://www.eataly.com/nyc-pastry/) A layer of soft limoncello sponge cake, a frothy strawberries mousse and a yogurt jelly. A fresh, soft and mouth-watering dessert. Strawberries come from my , but you can buy at the market. Hurry up, because strawberries season is going to end.
I know, I know, during last weeks we have been missing because we are moving. To be forgiven, a stunning cake, that can served warm from the oven, or cold.The choice is yours.