If you liked the tart “Pretty in pink”, you will appreciate this fresh, gorgeous tart, with summer perfumes. The fresh lime and pineapple compote envelops the sweet coconut, achieving a perfect balance of flavors.
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?
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…
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.
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.
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.
Les Macarons, so famous and with a big reputation. What are Macarons? They are meringue cookies sandwiched together, with the most tasteful fillings. Only just a few ingredients to make the perfect cookie. They are not so complicated to make, they are made with Italian Meringue, but some steps have to be very precise and accurate. Even if you need several attempts to get the perfect Macarons, I suggest you, once in your life, to try. Being the second attempt, to make things a little bit easier, they are filled with raspberry jam. Absolutely perfect.
Red berries tart is a typical summery dessert. We decided to offer you a special one, edible with a teaspoon. We added gelatin sheets to crème anglaise, in order to have more consistency, but still creamy. Shortcrust crumbs supply the crispy consistency. It is up to you how many crumbs to add. A silky, smooth vanilla-flavored dessert….the right one for any occasion.
As I said many times, cheesecake is my favorite cake, so…..anytime is cheesecake time! Three layers for a delicious, creamy, rich dessert. Digestive crumbs crust, topped with a cream cheese and dulce de leche filling, then a layer of lightly sweetened sour cream. A full-bodied flavor for a classic treat. You must try it.
Making ice cream and pies are 2 of my favorite things. I wanted to create a fresh, summer tart but without fruits or berries. So I decided to pour in a pastry or cookies shell my favourite ice cream. Thanks to friends who have given us some fresh basil, I prepared the ice cream I did last summer. Here is the result. Here the link for basil ice cream recipe. To get 29 ounces ice cream as you need in this post, please double the ingredients in the recipe.