Category Archives: Dessert

Lemon Basil Ice Cream

One of the delights of working in tourism and hospitality education is getting glimpses and spoonfuls of new ideas from eager students hustling and bustling in the educational kitchen testing  and developing recipes.

This ice cream was served on chocolate brownie the other week in an event. My colleague kindly let me into the recipe which goes something like this:

2 dl condensed milk, 2 dl whipped cream, 1 pot of basil, grated zest of 1/2 lemon, 2 tbsp lemon juice and a dash of vanilla.

Put the lemon zest, juice and basil into a blender, mix until smooth. Oh, what a lovely perfume! Whip the cream. Mix the basil-lemon mixture into the milk. Turn in the whipped cream and mix into smooth consistence. Place in a freezer proof bowl with a tight lid. Refrigerate for at least three hours.

Yammy! Yet not as fresh and light as the one I tasted on campus.

 

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#36 No-fat Apple Pancake

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This is another dessert or breakfast dish with apples.

The French call this cafoultis and we call it oven pancake, pannukakku in Finnish. The recipe is very similar, we don’t use vanilla in Finland.

for a small pancake you will need

an oven form, the size of a bread loaf

2 eggs, 2 dl milk, 1.5 dl flour, 1 tbsp sugar, 1 tsp cinnamon, 1 tsp vanilla, 2 apples

Pre-heat the oven to 175 C. Beat the eggs, add the milk and flour. Line the oven pan with baking paper and put apple slices on the bottom. Sprinkle with sugar, vanilla and cinnamon. Pour in the pancake batter. Bake for 25-30 min. Serve with sugar and apple jam.

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#28 Chocolate Cake from Black Forest

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It is Midsummer and time for celebration. The summer is at its best, it’s holiday time and midsummer!

I baked this fabulous cake to celebrate my hubby and the summer. The inspiration and the recipe come from my favourite magazine ELLE mat & vin.

I baked the cake bottom one day ahead of the b-day, and filled the cake just before serving it. It turned out fabulous but I need to work on the chocolate ganache for the topping.

Cake batter: 4 dl sugar, 5 dl flour, 3 tsp baking powder, 2 dl cacao, 1 tbsp salt, 3 eggs, 2,5 dl milk, 150 g melted butter, 1 dl espresso coffee

Filling: 3 dl cream and 1 dl cherry jam

Decoration: cherries and blackberries

Chocolate ganache: 200 g dark chocolate, 200 g butter, 1 dl confectioner’s sugar
Turn the oven on to 175 C. Grease two cake tins and dust them with cacao. Mix together all the dry ingredients. Melt the butter and let it cool. Beat the eggs and the milk. Turn in with the dry ingredients together with the butter and coffee.

Pour the batter in the cake tins and bake for about 30 min until done. Let cool and remove from the tins.

Whip the cream and mix in the cherry jam. Spread the mixture on the first cake layer.

Make the ganache. Place the butter and the chopped chocolate in a pan, and melt on medium heat. Add the sugar. Let the ganache cool and top the cake with it. Decorate with berries.

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#14 Be My Valentine Super Pudding

 Make this quick chia pudding in minutes and refrigerate overnight. Decorate in the morning and enjoy with your loved one for breakfast!

The chocolate taste is a winner. Healthy as healthy can be. Gluten free, lactose free and vegan.

Two portions: 3 tbsp chia seeds, 2 dl coconut milk, 1 dl water, 1 tbsp agave syrup, 1 tsp cocoa and 1 tbsp cocoa nibs. Mix all the ingredients and our into serving bowls. Cover with plastic foil and refrigerate. Decorate with strawberries or other berries.

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Chocolate Pudding with Chia and Coconut

Raw food and a image imagehealthier dessert recipe for a finer Sunday dinner. Again the source of inspiration is Elle mat & vin and I pimped the recipe based on what’s in the cupboard.

Four six servings you will need

3,5 dl cold espresso, 2 tsp cocoa powder, 3 dl coconut milk, 3 tbsp maple syrup, 3 dl chia and 3 tbsp almond flour, 3 tbsp chocolate nibs

Mix together all the ingredients and place the pudding into serving dishes. Refrigerate for 3-6 hours.

Spoon a half a spoonful of maple syrup on each portion before serving. Top with coconut flakes.

The first picture is a portion made with espresso and served with maple syrup on the top. The second one of ordinary coffee and no syrup added.

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Almondy Rhubarb Crumble

The rhubarb is growing really fast, at least 10 cm a day. It Sunday and soon it’ll be dessert time.

This recipe isfor six portions:

Two stalks of rhubarb, 2 dl cup of sugar, 1/2 vanilla pod, juice of 1/2 lemon and grated zest of one lemon

and

1,5  dl oatmeal, 1,5 dl almond flour, 2 tsp cardamom and 50 butter

Chop the rhubarb and put into a small pan. Squeeze in the lemon juice, scrape the vanilla pod and put the seeds and the halved pod into the pan. Add the sugar. Bring to boil and let simmer for 5 minutes.


Melt the butter and grace six small oven pans. I use the same ones as for creme brûlée, mix together the oatmeal and almond flour. Pour in the melted butter. Mix well,

Put a full table-spoon of the rhubarb into each pan and top with the crumble dough.

Bake in 175 C for 20 minutes. Serve with ice cream or natural yoghurt.

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My Favourite Chocolate Sauce 

My sweet tooth won’t settle down and I find mysli scraping the pantry for anything sweet. Yesterday the only thing resembling dessert in the fridge was yoghurt and berries, hence The berries inspired me to a dessert with swimming in my favourite sauce. I’ve always thought this is a light sauce because there is no cream in it. Well, try it and judge for yourself.

  For two portions you need:

2 tbsp butter, 3 tbsp cocoa powder, 3 tbsp sugar, 1 dl water

Boil up the water and add the rest of the ingredients. Stir constantly and simmer for five minutes. 

Build the dessert into small bowls. Start with berries (raspberries, strawberries, anything you have. Spoon in the sauce and decorate with pecans.

You can also use the sauce as chocolate dip for fruit and berries. You might then serve it hot or eg in a founder pot. I started cooking this sauce as a student when Mom had subscribed me a recipe folder. I would get two or three recipes a month through mail. The folder never got full but I learned to make some of the dishes my heart with my own twist – this sauce, chili, gazpacho, gratinated fennel, pasta New Orleans… In the 90’s I would often make the Tandoori chicken – I spent some summers working in the UK as a student and learnt to love Indian food.

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Berries with Mascarpone

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My Saturday evening dessert, here you are!  A lighter version of Mascarpone cream balanced with raspberry and black currant, spiced with vanilla and Cointreau, and sweetened with meringue.

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Two portions:
1 dl raspberries, 1 dl black currant, zest of half of orange, 1 tbsp Cointreau
80 g Mascarpone, 80 g natural yoghurt, 1/3 vanilla pod
4 small meringues, crushed

Put the berries in a small bowl, add the orange zest and the liqueur. Mix together the Mascarpone cheese and yoghurt. Cut the vanilla pod and scrape the seeds into the mixture. Put the scraped pod into the bowl with the berries. Let both the mixtures settle in room temperature.

Build the portions into small glass bowls. Spoon in the cheese-youghurt mixture first. Then put in the crushed meringue and top with berries.

Enjoy!

 

 

 

 

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Easter Pavlovas

The meringues baked the other day were for the Pavlova dessert. 

Version 1 on Easter Sunday was a hungry-man version i.e. large. Ingredients: strawberries, puréed raspberry, grated chocolate truffles and meringue with natural yoghurt.

  Version 2 today, on Easter Monday, is more sophisticated and moderate

– meringue and crushed meringue, diced pear, quark-yoghurt mix and almond m&m eggs.

  

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Easter Meringues

  

I managed to get some baking done today too. I’ll be making Pavlova for dessert tomorrow and baked meringues. Changed the recipe a bit and added lemon zest and yellow food colour. 

This recipe makes two baking sheets of small meringues (ca 40)

3 egg whites, 100 g caster sugar, 3 drops of vinegar, 1 tsp yellow food colour

Pre-heat the oven to 175 C.

Whisk the eggs and sugar fluffy and shiny. Add the vinegar and fold in. Add finely grated zest of half a lemon.  Place into a plastic bag and brush the food colour on the inside. Squeeze small meringues on a baking sheet.

Place the pans into the oven and sink the temperature to 125 C. Bake for 45 minutes. Turn down the heat and set the oven ajar. Let cool in the warm oven.

I made half of the bath white and the other one yellow. I hope there will be some left for tomorrow and Easter dinner! 

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