Categories
Ice Cream

Plated Raspberry Dessert

Ruby chocolate ice cream

Ingredients

145 g milk
34 g egg yolks
40 g sugar
x salt
35 g heavy cream
8 g raspberry puree
1 g gelatin
30 g Ruby chocolate
10 g freeze dried raspberries, chopped

Directions:

Soak gelatin in cold water for about 10 minutes.

Bring milk to a boil.
Mix egg yolk, sugar and salt in a bowl.
Pour the milk into the egg yolk mixture while stirring constantly.
Pour everything back into the pan.
Carefully heat up 82 degrees over a low heat while stirring constantly with
a spatula.
Add gelatin and ruby chocolate.
Cool the mixture over ice or cold water.
Add heavy cream.
Pour it in the ice cream maker and let the machine do the rest. Or place it the freezer and mix it every 30 minutes.
Add your raspberry chunks when the ice cream has soft ice consistency.
Fill up your molds and place them in the freezer for about 4 hours.

Italian meringue

Ingredients

60 g egg whites
30 g water
90 g sugar

Directions:

Cook water and sugar to 118 degrees. Meanwhile beat egg whites until soft peaks.
Pour over the syrup slowly.
You can freeze the leftover for up to 1 month.

Raspberry mousse

Ingredients

45 g raspberry puree
2 g gelatin
53 g Italian meringue
72 g heavy cream

Directions:

Whip heavy cream to soft peaks (90%)
Warm up raspberry puree.
Add gelatin and mix well.
Mix in Italian meringue into puree-mixture.
Fold in whipped cream.
Fill mousse half way through into a silicon mold.

Raspberry coulis

Ingredients

20 g raspberry puree
5 g sugar (optional)

Directions:

Heat up puree and sugar and simmer until it thickens.
Let it cool down a bit.
Pour coulis over raspberry mousse and let it set in the fridge.

Pâte Sucrée/ Sugar dough

Ingredients

62 g soft butter, soft
50 g powdered sugar, sieved
25 g eggs, room temperature
125 g flour, sieved
2 g salt

Directions:

Mix soft butter and powdered sugar in a bowl until it’s just combined.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Wrap in plastic and rest in the fridge overnight.
Roll out the cooled dough to 6 mm and cut them out with a heart shaped cookie cutter.
Cool for 30 minutes and then bake in the oven at 165°C for 10 minutes and let them cool completely. Make sure they just get brown on the edge. They are baked through if the bottom is light brown.

Crumble some of them for garnish.

You can freeze the leftover sugar dough for up to 2 months.

Categories
Cookies

Butter Cookies

Butter Cookies

Ingredients

60 g soft butter, soft
60 g powdered sugar, sieved
60 g eggs, room temperature
120 g flour, sieved
2 g salt
1 g  vanilla powder

100 g dark couverture
20 g cacao butter

Directions:

Mix soft butter and powdered sugar until light and airy.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Pipe desired shapes.
Bake in the oven at 165°C for 12 minutes or until golden brown on the bottom and let them cool completely.

Melt couverture and cacao butter over a waterbath.
Pour the couverture into a glass.
Dip butter cookies into melted chocolate and you’re done!

Categories
Tartelettes

Apple Tartelettes

Apple Tart

Pâte Sucrée/ Sweet dough

Ingredients

62 g soft butter, soft
50 g powdered sugar, sieved
25 g eggs, room temperature
125 g flour, sieved
2 g salt

Directions:

Mix soft butter and powdered sugar in a bowl until it’s just combined.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Wrap in plastic and rest in the fridge overnight.
Roll out the cooled dough to 3 mm and cut a circle. (Circle should be a 3 cm bigger than the tart ring)
Place the dough into desired tart ring or mold. Cool for 30 minutes.

Filling

Ingredients

100 g milk
100 heavy cream
2 (100 g) eggs
48 g sugar
3 g cinnamon
200 g apples

Directions:

Mix milk, cream, eggs, sugar and cinnamon together.
Cut apples into cubes.
Place apples into your mold and fill up the tart with your heavy cream mixture.
Bake at 175 degrees for about 40 minutes. (Tart is ready when the bottom is golden brown)
Let it cool.
Plate with cinnamon ice cream. (Recipe is on my blog)

Done!

Categories
Ice Cream

Cinnamon Ice Cream

Cinnamon Ice Cream

Ingredients

125 g milk
8 g glucose
2 g cinnamon
45 g sugar
1 g salt
25 g egg yolks
75 g heavy cream

Directions:

Bring milk, glucose, heavy cream and cinnamon to a boil.
Cover and let sit to infuse for about 20 min.
Mix egg yolk, sugar and salt in a bowl.
Pour the milk into the egg yolk mixture while stirring constantly.
Pour everything back into the pan.
Carefully heat up 82 degrees over a low heat while stirring constantly with
a spatula.
Sieve into a bowl.
Cool the mixture over ice or cold water.
Pour it in the ice cream maker and let the machine do the rest.
Or place it the freezer and mix it every 30 minutes.
Pour it in a piping bag and fill up the quenelle silicon mold.
Freeze for one hour.

You can simply plate your ice cream with some crumbles.
I made cinnamon rolls and small apple tartlettes to show you some other options. Be creative! 🙂

Categories
Chocolate Cookies Macarons

Chocolate Meringues “S” Shape

Chocolate Meringues

Ingredients

175 g sugar
62 g water
75 g egg whites
37 g sugar
112 g couverture, finely chopped

Directions:

Draw 2 times 2 lines of approx. 10 cm distance each lengthwise on a baking paper with a distance of 3 cm. (This template makes piping so much easier. Thank me later 😉)

Beat egg whites with sugar until soft peaks.
Meanwhile cook sugar syrup to 120 degrees.
Slowly pour in your hot syrup. Make sure the syrup doesn’t touch the Whisk. It’ll crystalize and gets hard. You can’t use the meringue if this happens!
Beat until stiff peaks.
Add your couverture into your warm meringue and fold chocolate in just until the chocolate is covered with the warm meringue. Wait for about 5 minutes until the chocolate melted.
Now gently fold your mixture until it’s well combined. Fold it as little as possible.
Pour the chocolate meringue into a piping bag with a star tip and pipe “S” shape.

Bake at 165 degrees with a slightly opened oven door for about 15 minutes. (You can use a wooden spoon for that.)

Let them cool.