Brother of redcurrant, blackcurrant is little known and used. In France it is used to prepare the famous Crème de cassis. Blackcurrants can be eaten raw but are usually cooked in a variety of sweet or savoury dishes. They are used to make jams, jellies and syrups. Enchanted by this fruit, I prepared a mousse, combined with a panna cotta, a creamy custard and a beautiful purple short crust pasty. I liked the fresh and slightly piquant taste of black currant. It would be used more often.
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 refreshing and gorgeous tart, with all spring tastes: coconut, mango and passion fruit. A crowd-pleasing dessert. If you want to prepare an exotic entremet with same flavours, clic here.
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?
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.
A shortcrust layer, a moist chocolate layer and a silky ganache make this a sophisticated cake, whatever the occasion.
During summertime berries live their magical moment, as they become the ideal ingredients for pies and desserts. Excellent when eaten fresh, and perfect for jams and jellies. During a healthy walk in the woods, I stopped, not to rest, but to pick and taste the deliscious berries purple color, which emerged from the bushes along the way: blackberries. As usual, most desidered things are unreachable. This has happened as well for blackberries. The larger and most juicy ones the were higher. Imagining their flavour, I went beyond the balance, and I fell in the middle of thorns, dragging with me that branch fully of fruits. I got some scratches on the legs, but it has been worthwhile…. and this is the result. Blackberries small tarts: a classic dessert with pastry cream. What do you think about?