I have been into new desserts lately and have tried several recipes. This lovely Domino Pannacotta recipe appeared in my feed yesterday and just had to try it.
The cake looks amazing and should taste too. Now the only thing is to wait for the pannacotta to settle.
The Domino biscuits are the Finnish version of Oreos made by the renown Fazer chocolate makes (today actually a corporation in also bakery, restaurant and cafe busoness).
For the cake bottom you will need:
1 packet of Oreos/Dominos, 70 g butter
Melt the butter, chrunch the Oreos in a kitchen aid and pour in the butter. Cover the bottom of a cake tin with the mixture. Place in the fridge.
Then you will need: 2 dl double cream, 2 tsp vanilla powder, 1.5 dl yoghurt, 100 g chocolate, 1 tsp gelatin powder.
Heat the cream and add the vanilla and chocolate. Add the gelatin (check first he package for soaking) and last the yoghurt. Pour in the cake tin. Refridgerate for half a day.
I left out the sugar mentioned in the original recipe, and used powdered vanilla instead of vanilla sugar. The Pannacotta was quite sweet despite of this. This will make a perfect Sunday dessert tomorrow. Just right and comforting on a winter Sunday.
My first ever home-made ice cream was a success and I had to try to make another flavour.
This time it was a lighter version, ice cream of yoghurt and raspberries. The yoghurt is Greek and raspberries from my garden, one-third of yoghurt and two-thirds of raspberries. Added just a dash of agave syrup to sweeten it up. Mixed in a kitchen aid until smooth and froze for half a day.
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.
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.
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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Raw food and a healthier 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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The cherry tree is full of ripening cherries and we are trying to figure out what to do with them. My husband started rum pots the other day and today is time for a pie. I cooked the filling – yummy, I could just be spoon fed with it! And my husband made the crust, the same he uses for apple pie. We also tried with small pies in a muffin form.
The filling recipe called ‘super simple cherry pie filling’ comes from Godesshobbies.com July 14,2013.
5 cups of pitted cherries, 3/4 cups sugar, 2 tbsp lemon juice, 4 tbsp corn starch and 1/2 cup of water, 1/2 vanilla pod
The pitting for the cherries took the longest in the making of the filling – 40 minutes of so! Put the cherries, sugar and Lemon juice in a pot and let come to boil. Add the vanilla scraping the seeds in and cook for 15 min. Mix the corn starch and water, pour in with the cherries and bring to boil.
This makes filling for two pies. If you are baking one, can the rest in a sterilized jar.
Pie crust: 250 g butter, 2 1/4 cups flour (ca 360 g) a dash of water
Mix the flour and butter by hand or in a kitchen aid. Divide the crust into two and wrap one of the halls in plastic foil. Put it into the fridge. Work the other half into a greased pie form. And refrigerate for 30 minutes.
pre-heat the oven to 225 C.
Fill the pie with half of the cherry filling. Roll out the other half of the crust to make a cover for the pie. Brush the pie with belted butter and sprinkle with sugar.
Bake for about 40 minutes or until golden brown.
Serve as such or with ice cream, vanilla custard or whipped cream.
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.
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.
Desserts with fresh berries are the best and now there is an abundance of them – blueberries, currants, goose berries, raspberries and so on. This dessert comes with Mascarpone, cream, blueberry and Nocciolini di Chivasso, hazelnut cookies from Piedmont, but is made without eggs.
This makes two large portions.
100 g Mascarpone
1 dl double cream
1 tsp vanilla sugar or 1/2 tsp vanilla extract
1 tbsp Limoncello or 1 dl sugar
2 dl blueberries
Small handful of nocciolini or other cookies
Whip the cream and mix together with the Mascarpone cheese. Add the vanilla and the Limoncello or sugar.
Build the dessert into small bowls or glasses starting with the Mascarpone mixture. The add some berries and cookies. Top with noccolini and blueberries.
Enjoy instantly. If you refrigerate the dessert take it out the fridge 10 minutes before serving (or according to the temperature). It tastes better if not ice-cold.
We got acquainted with nocciolini through our Italian exchange student last summer when she brought us a package. The nocciolini are a piemontese speciality, tiny tiny merengue like cookies with hazelnut, egg white and sugar that melt in the mouth. The very nocciolini I used are by Bonfante Patisserie – a bar-café, bakery and catering business. The Bonfante in Chivasso dates back to 180 but the nocciolini started to become better know after Luigi Bonfante started driving the business. The café is popular and something of a sight too.They have a wonderful selection of products and lovely pictures both on their homepage and on Facebook.
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Rhubarb is in season, it’s growing like ever and getting so very big.
This is a new favourite recipe of rhubarb cooked with vanilla, lemon and white wine. You serve it with ice cream. I first found this recipe in ELLE mat &vin and later found it in Tina’s new book (Tina Nordström).
3-4 rhubarb stalks, 4 dl water, 3 dl sugar, one vanilla bean, grated zest of a lemon and juice of one lemon, 2 dl white wine
Chop the rhubarb into smallish oblong pieces. Then start making the syrup by measuring the water and sugar into a pan. Let come to boil and let the sugar dissolve. Cut the vanilla bean lenghtwise to let the flavours to mix in. Add the juice and lemon zest. Add the white wine. Let the syrup come to boil and cook for five minutes. This will not be a very thick or syrupy syrup.
Pour the hot syrup over the chopped rhubarb and let it cool. Refrigerate and serve with vanilla ice cream.
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