{Spiced Pear Muffins} – Muffins cu pere

spiced pear muffins

Prior to these spiced pear muffins (and my most reliable recipe ever – blueberry muffins), I thought muffins rarely deserve to be baked not because they weren’t delicious, but because there are other baked goodies out there that taste much better. But then my little man started school and I realized muffins are my best bet for school snacks because I can add all sort of healthy things to the batter and my son won’t notice (or maybe he’ll be too¬†hungry to care ūüėõ ). Plus, I always end up with a few fruits that no one would eat anymore. I wasn’t gonna throw away these ripe, juicy pears, right?! Instead, I mixed them up in a batch of these soft, moist, fragrant muffins.. which I made 2 more times ever since in various other fruit combos: pears and peaches and plum and apples. And they were delicious every single time! I think rolled oats, chocolate chips, dried fruits or coconut can be added to the batter as well. The sky is the limit!

{Spiced Pear Muffins}
 
Author:
Serves:: 12 muffins
Ingredients:
  • 160g white sugar
  • 1 egg
  • 80ml vegetable oil (canola or sunflower)
  • 200ml buttermilk
  • 250g all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon five-spice powder
  • 2 ripe pears + 2 tablespoons all-purpose flour
Directions:
  1. Pre-heat your oven to 350F and line 12 muffin cups with paper muffin cases.
  2. Peel the pears and dice them. Sprinkle them with flour to absorb the juices - this prevents them from sinking to the bottom of the muffins as well.
  3. Mix the sugar, oil and egg in bowl with a whisk until thick and pale.
  4. Stir in the buttermilk and mix well.
  5. Sift the flour, baking soda, salt, cinnamon, ginger and five-spice powder in a bowl then incorporate this mix into the batter. Don't over mix, the batter doesn't need to be extra smooth, just incorporated.
  6. Fold in the pears then spoon the batter into each muffin cup.
  7. Bake for 15-20 minutes until the muffins pass the toothpick test and are well risen and golden brown.
  8. Allow to cool in the pan before serving.

ROMANIAN

Nu stiu voi, dar la mine mereu raman 2-3 fructe de care nu se mai atinge nimeni si mi se strange inima cand ma gandesc ca in scurt timp va trebui sa le arunc. Asa ca incerc sa le folosesc in retete care sa le puna in valoare aroma intensa de fruct bine copt. Muffins sunt o varianta super tocmai pentru ca sunt rapide, usor de facut, nu necesita cine stie ce ingrediente speciale si mai si poti adauga tot felul de chestii sanatoase, precum fulgi de nuca de cocos, fructe uscate, nuci, fulgi de ovaz sau le poti transforma intr-un snack/desert usor decadent adaugand ciocolata sau Nutella.

spiced pear muffins

Eu am tendinta sa evit muffins pentru ca, hai sa fim seriosi, exista variante mult mai rafinate decat o mini prajitura indesata cu bucati de fructe. Dar piciul meu a inceput scoala si ma tot gandesc ce sa-i pun in pachetel – un sandvis, o cub de branza, un fruct sau un muffin sunt doar cateva dintre variantele gasite pana acum. Voi ce le mai puneti celor mici in pachetelul de scoala?

Ingrediente:

  • 160g zahar
  • 1 ou
  • 80ml ulei vegetal neutru
  • 200ml lapte batut
  • 250g faina alba
  • 1 lingurita¬†bicarbonat de sodiu
  • 1/4 lingurita sare
  • 1/2 lingurita scortisoara
  • 1/4 lingurita ghimbir
  • 1/4 lingurita pudra five-spice
  • 2 pere bine coapte + 2 linguri faina alba

Mod de preparare:

  1. Pre-incalziti cuptorul la 180C si tapetati o tava de muffins (12 cupe) cu hartiute de muffins.
  2. Cerneti faina cu bicarbonatul, sarea, scortisoara, ghimbirul si five-spice.
  3. Curatati perele de coaja si taiati-le in cuburi mici. Pudrati cu faina si dati deoparte.
  4. Mixati zaharul cu oul si uleiul (nu e nevoie de mixer, cu telul e suficient) doar pana obtineti o compozitie groasa, albicioasa. Adaugati laptele batut si amestecati bine.
  5. Incorporati usor amestecul de faina si condimente apoi adaugati perele si amestecati usor cu o spatula.
  6. Puneti cu o lingura aluatul in formele pregatite mai devreme si coaceti 15-20 minute pana prajiturile sunt aurii si bine crescute si trec testul scobitorii.
  7. Lasati sa se raceasca in tava.
  8. Sa aveti pofta!

spiced pear muffins

{Kaiserschmarrn} – Clatite sparte

Kaiserschmarrn

Kaiserschmarrn, also known as torn pancake, scrambled pancake, shredded pancake or Emperor’s Mess, is an Austrian warm dessert first served to the Emperor Franz Joseph I of Austria. There’s more than one story related to the appearance of this dessert, but the most famous one is connected to the Emperor’s wife, Elizabeth of Bavaria (also known as Sisi) – concerned about her waistline, she ordered the imperial chef to bake only light desserts, but when she was offered this particular pancake, she found it too rich and refused to eat it. It is then that her husband, Emperor Franz, tasted it and liked it so much that he ate her portion too.

But regardless of its true origin or story, Kaiserschmarrn is simple and comforting dessert that consists of a caramelized pancake made with eggs, milk, flour, a touch of sugar and raisins (optional). The ready-made batter is cooked in plenty of butter, shredded into smaller pieces and caramelized then topped with a fruit compote, the most common ones being plum or apple.

plum compote

I found¬†Kaiserschmarrn to be very therapeutic. I’ve been feeling rather down and totally uninspired when it came to baking for the last couple of weeks, plus time wasn’t really my friend with moving to a whole new town, sending my little man to school and so on. But then my mum bought these beautiful, ripe plums and here I was, whipping up the batter just 1 hour later. It was so calming and relaxing – the mixing and folding part, the baking, the scent in the kitchen and the color of the boiling plum compote totally lifted up my spirit. Then I tasted this torn pancake and things got even better – the rich, buttery taste is perfectly complemented by the tangy, zesty plum compote and¬†you will be asking for a second portion, much like the Emperor did.

{Kaiserschmarrn} - Clatite sparte
 
Author:
Serves:: 2-4 servings
Ingredients:
Kaiserschmarrn:
  • 4 eggs, separated
  • 2 tablepsoons white sugar
  • 250ml whole milk
  • 125g all-purpose flour
  • ¼ teaspoon salt
  • ¼ cup golden raisins
  • ¼ cup dark rum
  • 3 tablespoons butter for frying
  • Powdered sugar
Plum compote:
  • 500g plums, pitted and quartered
  • 70g white sugar
  • 1 cinnamon stick
  • 1 star anise
  • 2 orange peels
  • Juice from 1 large orange
Directions:
  1. Combine the raisins and rum in a bowl or mug and place in the fridge to soak up for a few hours, preferably overnight.
  2. Mix the egg yolks, sugar, milk and flour in a bowl.
  3. WHip the egg whites with salt until fluffy and stiff. Fold them into the batter using a spatula.
  4. In the end, add the raisins if you're using any.
  5. Heat 2 tablespoons of butter in a large pan over medium flame. Pour the batter in the hot pan and lower the heat. Cover with a lid and cook for 5-7 minutes until golden then carefully flip it over.
  6. Cut the pancake into smaller pieces then sprinkle with powdered sugar and add the remaining butter. Continue cooking for 5 minutes, stirring occasionally to ensure an even cooking.
Plum compote:
  1. Combine all the ingredients in a saucepan.
  2. Place over medium flame and cook for 10-15 minutes until softened and thickened.
  3. Serve the pancakes topped with a sprinkle of powdered sugar and plenty of plum compote.
Notes
The raisins and rum are optional- I didn't use any this time.

KaiserschmarrnROMANIAN

Cu toate ca nu mi-a fost prieten in ultimul timp… astazi m-am mobilizat si am facut un desert la care visam de mult timp si care parca m-a readus pe linia de plutire.¬†Kaiserschmarrn, cunoscut si sub denumirea de clatite sparte sau Dezordinea Imparatului, e un desert cald, cu oua si unt, servit cu un compot delicios de prune¬†(sau mere in unele cazuri). E un desert de sezon care pe langa gust divin, are si o istorie interesanta. De fapt, exista mai multe povesti ori legende care incearca sa explice aparitia acestui desert. Una dintre ele spune ca regina Elizabeta de Bavaria, cunoscuta si sub numele de Sisi, i-ar fi ordonat bucatarului regal sa gateasca doar deserturi usoare care sa nu-i influenteze in niciun fel silueta. Bucatarul a facut acest desert si l-a dus reginei sa guste, dar aceasta nu l-a considerat a fi un desert potrivit pentru silueta ei (nu e un desert dietetic, clar, nu stiu ce o fi gandit bucatarul) si a refuzat sa manance. Insa imparatul Franz Joseph I l-a gustat si i-a placut atat de mult incat a mancat si portia reginei. O alta poveste spune cum ca un bucatar ar fi ars usor o clatita si pentru a-si ascunde greseala, a rupt-o bucati si a pudrat-o cu zahar, apoi a acoperit-o cu gem de prune, atat pentru decor cat si pentru gust, iar imparatului i-a placut atat de mult incat i-a ramas denumirea¬†Kaiserschmarrn care se traduce chiar prin debandada, dezordinea, ravaseala imparatului.

Kaiserschmarrn

Cert e ca, indiferent de istorioara din spate, acest desert e perfect pentru toamna si numai bun pentru folosit fructe care stau in cos deja de cateva zile. Practic nu aveti nevoie decat de oua, lapte, faina si cateva fructe proaspete si desertul e deja pe jumatate facut. In plus, prune sau mere gasiti din plin in aceasta perioada a anului, asa ca ce mai asteptati?!

Ingrediente:

Kaiserschmarrn:

  • 4 oua, separate
  • 2 linguri zahar alb
  • 250ml lapte integral
  • 125g faina alba, cernuta
  • 1/4 lingurita sare
  • 1/4 cana stafide aurii + 1/4 cana rom (optional)
  • 3 linguri de unt
  • Zahar pudra

Compot de prune:

  • 500g prune, fara samburi
  • 2 bucati coaja de portocala (fara partea alba)
  • Sucul de la o portocala mare
  • 70g zahar
  • 1 baton scortisoara
  • 1 stea anason

Mod de preparare:

Kaiserschmarrn:

  1. Combinati stafidele si romul intr-un bol si dati la rece cateva ore pentru a hidrata stafidele. Eu nu am pus stafide de aceasta data, sunt optionale.
  2. Amestecati galbenusurile, zaharul, kaptele si faina intr-un bol.
  3. Mixati albusurile si sarea intr-un alt bol pana obtineti o spuma ferma. Incorporati aceasta bezea in baza de galbenus si faina, folosind o spatula si miscari usoare.
  4. Adaugati si stafidele inmuiate in rom daca folositi.
  5. Topiti 2 linguri de unt intr-o tigaie mare si turnati blatul in tigaie.
  6. Acoperiti cu un capac si coaceti 5-7 minute pe foc mic spre mediu, pana clatita devine aurie si incepe sa creasca.
  7. Folosindu-va de o spatula, intoarceti clatita cu grija apoi rupeti-o in bucati mai mici. Pudrati cu putin zahar pudra si adaugati si restul de unt. Continuati sa prajiti pana bucatile de clatita devin aurii.

Compot de prune:

  1. Combinati toate ingredientele intr-un vas si fierbeti pentru 10-15 minute pe foc mediu pana compotul e gros, consistent si fructele moi.
  2. Nu mai aveti de facut decat sa serviti clatita sparta cu putin zahar pudra si compot de prune din belsug. Sa aveti pofta!

Kaiserschmarrn

Kaiserschmarrn

{Red Wine Brownie Cake} – Tort cu ciocolata si pere

red wine brownie cake

If you asked me years ago what is my least favorite season, my answer would have been autumn for sure… I was (and still am to a certain point) that person who¬†complains about the weather, that looks forward for a few sun rays and a bit of warmth… but then I realized that moaning about it won’t change anything, but make me feel miserable. Therefore I decided to embrace autumn with all its ups and downs, with the cold mornings and warm afternoons, with its golden leaves and dew drops, with its abundance of fruits and veggies and school runs. It’s quite beautiful to look at it from a different perspective, you know. I no longer feel the need to see it gone in 2 seconds or wrap up as warm as possible. I’m just living the moment and taking advantage of every single delicious fruit we have on our disposal at the moment. Starting with my all time favorite – pears! Pears are available all year around nowadays, true enough, but none of them comes close to the taste they have in season, to the juicy and amazing texture they have while fresh, straight from a tree if possible.

red wine brownie cake

This cake is the perfect mix of everything this season has to offer – it’s rich and buttery, it has pears and chocolate, it has walnuts and airy whipped cream. What else could you ask for from a chocoholic like myself?! It had to be with chocolate, it had to be with pears, it had to have red wine – the walnuts are there just to bring the flavors¬†together and they do it with style! This red wine brownie cake is one to remember, no doubt about that!

{Red Wine Brownie Cake}
 
Author:
Serves:: 10 servings
Ingredients:
  • 110g all-purpose flour
  • ½ teaspoon salt
  • 200g white sugar
  • 25g cocoa powder
  • 115g butter, cubed
  • 200g dark chocolate, chopped
  • 3 eggs
  • 125ml red wine
  • 1 teaspoon vanilla extract
  • 2 pears, peeled and diced
  • 1 cup walnuts, finely chopped
  • Whipped cream to decorate the cake.
Directions:
  1. Pre-heat your oven to 350F - 180C and line a 20cm pan with baking paper.
  2. Mix the flour, salt, sugar and cocoa powder in a bowl.
  3. In a different bowl, one that is heatproof, mix the butter and chocolate and place over a hot water bath and melt them together until smooth.
  4. Remove from heat and stir in the eggs, one by one, then add the red wine and mix well.
  5. Stir in the vanilla then fold in the flour and cocoa mixture.
  6. Fold in the walnuts and pour the batter in your prepeared pan.
  7. Top with pears and bake for 25-30 minutes just until the top looks set. Don't over bake or it will dry out!
  8. Allow to cool then top with whipped cream, chocolate and walnuts. Serve chilled.

red wine brownie cakeROMANIAN

Daca ma intreba cineva acum cativa ani care anotimp nu mi-e chiar drag, as fi raspuns toamna fara sa ma gandesc. E un anotimp de tranzitie si nu agreez deloc schimbarea de temperatura… dar am relizat ca daca ma plang de asta, nimic se va schimba. Asa ca am schimbat strategia si incerc sa fac pace cu toamna gatind si folosind abundenta asta de legume si fructe pe care o gasim in piete acum. Ador sa merg la piata, dar toamna la piata e ca un poem frumos, ca o poveste bine scrisa… ador sa ma plimb printre tarabe, sa ma las purtata de ganduri privind la legumele si fructele colorate.. si mereu, dar mereu plec de la piata si cu un buchet de flori, de preferat cumparate de la o bunicuta care sta intr-un colt de piata, poate nu cu cele mai frumoase flori, dar mereu cu o vorba buna de spus.

Am inceput toamna aceasta cu dreptul – piciul meu a inceput scoala, motiv pentru care ne-am alintat cu un tort ciocolatos, cu putin vin rosu, pere si miez de nuca, adica cu exact ceea ce are toamna mai bun si exact ceea ce ii place lui. Putina frisca batuta deasupra si acest tort nu mai are nevoie de nimic!

Ingrediente:

  • 100g faina alba
  • 1/2 lingurita sare
  • 200g zahar alb
  • 25g cacao
  • 115g unt, cuburi
  • 200g ciocolata neagra, tocata
  • 3 eggs
  • 125ml vin rosu
  • 1 lingurita extract de vanilie
  • 2 pere, curatate si taiate cuburi
  • 1 cana miez de nuca, tocata
  • Frisca batuta (naturala) pentru a decora tortul

Mod de preparare:

  1. Pre-incalziti cuptorul la 180C si tapetati o forma de 20cm cu hartie de copt.
  2. Combinati faina, sarea, zaharul si cacaoa intr-un bol.
  3. In alt bol, combinati untul si ciocolata si puneti peste o baie de aburi pentru a topi cele doua ingrediente impreuna.
  4. Cand sunt topite, luati de pe foc si adaugati ouale, unul cate unul, apoi vinul rosu si mixati bine cu un tel pana obtineti o compozitie matasoasa.
  5. Adaugati vanilia apoi incorporati mixul de faina si cacao.
  6. Adugati miezul de nuca apoi turnati blatul in tava pregatita.
  7. Puneti deasupra cuburile de para si coaceti pentru 25-30 minute, dar nu mai mult pentru ca se usuca.
  8. Lasati sa se raceasca apoi decorati cu frisca batuta, ciocolata si miez de nuca.

red wine brownie cakered wine brownie cake

{Peach Lavender Cobbler} – Cobbler cu piersici si levantica

peach lavender cobbler

Summer seems to be living its last days here in Romania. From 32C to 15C is a huge temperature drop during the day, although I hope we will get to see the sun a bit more before fall gets comfy over here. This weather, although perfect for baking, is somehow depressing, especially when you expect it to be warm and sunny, like the perfect August ever. But here’s me trying to cheer myself up with what else than a dessert. And not just any dessert, but one that says “summer” all the way. Beautiful, ripe peaches and vibrant lavender are the two main flavors of this peach lavender cobbler – how delicious does that sound?!

peach lavender cobbler

From where I sit, cobbler seems to be the sibling of crumble. It’s fluffy and soft, it’s rich and just as easy as crumble. To be honest, I’m not sure which one I prefer. Crumble is probably easier and straight forward, whilst cobbler feels a bit like an upside down muffin. Crumble is crispier, cobbler is like a cake with a juicy fruit filling. The cakey topping is versatile and matches perfectly any juicy fruit you can think of, from peaches to pears, apples, pumpkin or berries.

{Peach Lavender Cobbler}
 
Author:
Ingredients:
Filling:
  • 500g peeled and pitted peaches, sliced
  • 1 tablespoon lemon juice
  • 50g light brown sugar
  • 1 teaspoon lavender buds
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
Topping:
  • 140g all-purpose flour
  • 50g white sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 100g butter, chilled and cubed
  • 70ml buttermilk, chilled
Directions:
Filling:
  1. Pre-heat your oven to 350F - 180C and slightly grease a deep dish pie pan with butter.
  2. Combine all the ingredients in the deep dish pie pan and mix gently until the peach slices are evenly coated.
Topping:
  1. Mix the flour, sugar, salt, baking powder and butter in a bowl.
  2. Mix with your fingertips until you get a sandy, chunky mixture.
  3. Add the chilled buttermilk and mix quickly with a fork. Mix just a few times, the batter is supposed to be chunkier, not a smooth and silky batter.
  4. Spoon the batter over the fruits and bake in the oven for 25-30 minutes until the top is golden and the fruits look soft,
  5. The cobbler is best served slightly warm, topped with ice cream, or chilled.

peach lavender cobbler ROMANIAN

Toamna incepe sa-si intre in drepturi, desi inca e august. Vremea a fost atat de urata ultimele zile incat sincer nici de gatit nu prea am avut chef. Prea ne-a trecut de la canicula la frig, extreme care nu sunt placute nicicum.. dar atunci cand soarele lipseste cu prisosinta zile la rand, intru intr-o usoara stare de melancolie. Tot ce-mi doresc acum e putin soare, putina caldura, nu sunt pregatita sa trec la haine de toamna si nici sa fac fata zilelor lungi si ploioase de toamna. Asa ca eu tin cu dintii de vara pe cat posibil si incerc sa alung melancolia toamnei cu un desert aromat, varatic, intens – cobbler cu piersici si levantica.

Acest cobbler e frate bun cu crumble, cu diferenta cu acesta din urma are un topping mult mai crocant. Ambele sunt extrem de simplu de facut si totul tine de preferinta voastra – daca vreti un topping cu textura de blat de tort, cobbler e perfect, daca va doriti ceva crocant, faceti crumble. Cat despre umplutura, e aceeasi la ambele si puteti practic folosi orice fructe, in orice combinatie va doriti.

Ingrediente:

Umplutura:

  • 500g piersici curatate si feliate
  • 1 lingura zeama de lamaie
  • 50g zahar brun (sau alb)
  • 1 lingurita leventica culinara (sau mai putin daca va doriti doar o aroma subtila – levantica are un gust intense si mai putin e mai bine)
  • 1 lingura amidon
  • 1 lingurita extract de vanilie

Topping:

  • 140g faina alba
  • 50g zahar
  • 1 lingurita praf de copr
  • 1/4 lingurita sare
  • 100g unt rece, cuburi
  • 70ml lapte batut, rece

Mod de preparare:

Umplutura:

  1. Pre-incalziti cuptorul la 180C si ungeti o tava adanca cu putin unt.
  2. Combinati toate ingredientele pentru umplutura in tava pregatita si amestecati usor.

Topping:

  1. Combinati faina, zaharul, praful de copt, sarea si untul intr-un bol. Amestecati cu varfurile degetelor sau o furculita pana obtineti o compozitie nisipoasa.
  2. Adaugati laptele batut si amestecati putin doar pana aluatul e umed, dar nu omogen.
  3. Puneti aluatul peste fructe si coaceti pentru 25-30 minute pana cobbler-ul devine auriu si parfumat.
  4. Serviti usor cald cu inghetata sau rece.
peach lavender cobbler

 

{Chocolate Peach Entremet} – Entremet cu piersici si ciocolata

chocolate peach entremet

I’m totally in love with peaches lately. These soft, delicate, fragrant fruits are my summer addiction for sure – not a single day goes by without buying a new batch of peaches. I live steps away from a farmer’s market and I prefer buying everything fresh, especially ripe peaches.

I thought this chocolate peach entremet through for quite some time now and kept making sketches over sketches until I finally had everything done. My inspiration was a dessert called Peach Melba which combines peaches with raspberries. But I decided that a touch of chocolate won’t do it any harm – and we loved the final entremet. Layers of rich brownie, vanilla mascarpone mousse, raspberry chocolate mousse, peach insert and my all-time favorite chocolate mirror glaze. If there’s one thing I would change though is the glaze – I found the chocolate mirror glaze to be a bit too intense for this entremet, a bit overpowering so next time I think I’ll go for a chocolate ganache instead as it has a milder taste.

chocolate peach entremet

{Chocolate Peach Entremet} - Entremet cu piersici si ciocolata
 
Author:
Ingredients:
Brownie Base:
  • 175g dark chocolate, chopped
  • 175g butter, cubed
  • 225g sugar
  • 3 eggs
  • 125g all-purpose flour
  • ½ teaspoon salt
  • 2 ripe peaches, peeled and cubed
Vanilla Mascarpone Mousse:
  • 100g mascarpone cheese
  • 100g white chocolate, melted
  • 1 teaspoon vanilla paste
  • 3g gelatin + 15ml cold water
  • 150ml heavy cream, whipped
Peach Insert:
  • 200g peach puree
  • 50g sugar
  • 2 cardamom pods, crushed
  • 4g gelatin + 20ml cold water
Chocolate Raspberry Mousse:
  • 2 egg yolks
  • 60g sugar + 30ml water
  • 5g gelatin + 25ml cold water
  • 150g fresh or frozen raspberries
  • 30g sugar
  • 150g dark chocolate, melted
  • 300ml heavy cream, whipped
Chocolate Mirror Glaze:
  • 225g sugar
  • 70g cocoa powder
  • 150ml cold water
  • 150ml heavy cream
  • 1 pinch salt
  • 8g gelatin + 45ml water
  • 1 teaspoon vanilla extract
Directions:
Brownie Base:
  1. Pre-heat the oven to 350F - 180C and line a round cake pan with parchment paper - 22cm diameter pan.
  2. Melt the chocolate and butter in a heatproof bowl over a hot water bath until smooth.
  3. Remove from heat and allow to cool 10 minutes then stir in the sugar and eggs and mix well.
  4. Fold in the flour and salt using a spatula then pour the batter in your prepared pan.
  5. Top with peach cubes and bake in the oven for 20-25 minutes.
  6. Allow to cool in the pan then place the brownie base in a cake ring lined with acetate sheets. Place aside.
Vanilla Mascarpone Mousse:
  1. Bloom the gelatin in cold water.
  2. Mix the mascarpone with melted white chocolate. Stir in the melted gelatin then add the vanilla paste.
  3. Fold in the whipped cream then spoon the mousse over the brownie base.
Peach Insert:
  1. Bloom the gelatin in cold water.
  2. Combine the peach puree, sugar and cardamom seeds in a saucepan.
  3. Cook over low heat for about 10 minutes then remove from heat and discard the cardamom seeds. Allow the puree to cool down slightly then stir in the gelatin.
  4. Pour the puree in a 18cm diameter round cake pan lined with plastic wrap and place in the freezer until needed for at least 1 hour to set and freeze so it can be handled later.
Chocolate Raspberry Mousse:
  1. Start by mixing the raspberries with 30g sugar. Place over low heat and cook for 10 minutes until softened. Pass the mixture through a fine sieve to remove the seeds. Place the puree aside.
  2. Bloom the gelatin in cold water for 10 minutes.
  3. Mix 60g sugar with 30ml cold water and place over medium flame. Cook for 5 minutes until the syrup start to thicken.
  4. While the syrup cooks, mix the egg yolks with an electric mixer until fluffy and light.
  5. Slowly pour in the hot syrup, mixing all the time. Continue mixing for a few minutes until at least double in volume.
  6. Stir in the melted gelatin, followed by the melted chocolate.
  7. Fold in the raspberry puree then allow the mixture to come to room temperature.
  8. Fold in the whipped cream then pour half of the mousse over the mascarpone mousse. Place in the freezer for 10 minute to set.
  9. Remove the cake ring and the peach insert from the freezer. Unmold the peach insert and place it in the center of the chocolate mousse.
  10. Cover with the remainign chocolate raspberry mousse and place back in the fridge to set for a few hours, preferably overnight.
Chocolate Mirror Glaze:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Combine the sugar, cocoa powder, cold water, cream and a pinch of salt in a saucepan.
  3. Place over medium flame and cook for 10 minutes until it begins to thicken. Watch it carefully as it tends to foam up.
  4. Remove from heat, stir in the gelatin and vanilla and pass the mixture through a fine sieve.
  5. Allow to cool completely before using.
To glaze the cake:
  1. Remove the cake from the fridge and carefulyl take off the ring and acetate sheets. Place the cake in the freezer for at least 1 hour before glazing.
  2. Place the cake over a wire rack set up over a cake pan or large plate to gather the dripping glaze.
  3. Make sure the glaze is runny, but not warm. Pour the glaze evenly over the cake, starting with the center then moving over the edges then allow the glaze to drip off for a few minutes.
  4. Transfer the cake on your cake platter and serve.

peachesROMANIAN

Nu stiu voi, dar eu ador vara pentru soare, dar mai ales pentru abundenta asta de fructe si legume atat de delicioase. In fiecare vara ajung sa ma obsedeze unele fructe sau legume si le mananc pana la refuz. Vara trecuta au fost rosiile, vara asta sunt piersicile. Am cumparat kilograme peste kilograme de piersici luna asta.. deja cand ma duc la piata, doamna ma asteapta cu piersicile in punga. Dar cum sa nu iubesti fructele astea atat de aromate, delicate, zemoase si parfumate?! Am atat de multe idei de a le folosi in deserturi incat nu reusesc sa le pun in practica pe toate, asa ca o iau pe rand. Si am inceput cu un entremet. Mi se facuse dor de entremet, recunosc. E abia al doilea tort de acest gen al anului, putin ciudat pentru mine.. poate as fi facut mai multe daca viata nu-mi dadea de lucru intre timp. Dar nu-i problema, recuperez eu cumva.

Acest entremet a fost inspirat putin de celebrele piersici Melba, un desert care combina piersicile cu zmeura. Am hotarat ca putina ciocolata nu-i strica si nu m-am inselat, cu toate ca daca as face din nou tortul, as opta pentru un ganache simplu in loc de glazura oglinda – gustul aceste glazuri, desi foarte bun, e putin prea intens si tinde sa acopere putin celelalte arome. O sa va intrebati unde e zmeura poate.. ei bine, am ascuns-o in mousse-ul de ciocolata, facand un mic experiment cu reteta de mousse pe care o folosesc eu de obicei. Si a iesit neasteptat de bine, sigur voi incerca si alte variante.

Ingrediente:

Brownies:

  • Am folosit reteta postata pe blogul lui Adrian Hadean (click pe link), adaugand 2 piersici curatate si taiate cuburi peste brownies chiar inainte de a baga la cuptor. De asemenea, am copt brownies intr-o tava rotunda de 22cm diametru.

Mousse de mascarpone cu vanilie:

  • 100g mascarpone
  • 100g ciocolata alba, topita si racita
  • 1 lingurita pasta de vanilie (sau extract)
  • 3g gelatina + 15ml apa rece
  • 150ml frisca lichida, batuta

Insert de piersici:

  • 200g piure de piersici (2-3 piersici curatate, transformate in piure)
  • 50g zahar
  • 2 pastai de cardamom, usor sfaramate
  • 4g gelatina + 20ml apa rece

Mousse de ciocolata cu zmeura:

  • 2 galbenusuri
  • 60g zahar + 30ml apa
  • 5g gelatina + 25ml apa rece
  • 150g zmeura proaspata sau congelata
  • 30g zahar
  • 150g ciocolata neagra, topita
  • 300ml frisca lichida, batuta

Glazura oglinda:

  • 225g zahar
  • 70g cacao neagra
  • 150ml apa rece
  • 150ml frisca
  • 1 praf de sare
  • 8g gelatina + 45ml apa rece
  • 1 lingurita extract de vanilie

Mod de preparare:

Brownies:

  1. Am explicat mai sus cum se fac brownies.
  2. Cand sunt gata, montati baza de brownies intr-un inel de tort tapetat cu folie de acetata si dati deoparte.

Mousse de mascarpone cu vanilie:

  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Amestecati mascarpone cu vanilia si ciocolata topita apoi adaugati gelatina topita si racita.
  3. Incorporati frisca batuta si turnati mousse-ul peste baza de brownies. Dati la rece.

Insert de piersici:

  1. Hidratati gelatina in apa rece.
  2. Combinati piureul de piersici, zaharul si semintele de cardamom intr-un vas. Puneti pe foc mix si fierbeti 10 minute.
  3. Luati de pe foc, inlaturati semintele de cardamom si adaugati gelatina. Amestecati bine.
  4. Turnati piureul intr-o forma rotunda de 18cm diametru tapetata cu folie alimentara. Dati la congelator pentru cel putin 1 ora.

Mousse de ciocolata si zmeura:

  1. Amestecati zmeura cu 30g zahar si puneti pe foc mix. Fierbeti 10 minute apoi treceti piureul printr-o sita fina.
  2. Hidratati gelatina in apa rece pentru 10 minute.
  3. Amestecati 60g zahar cu 30ml apa rece si puneti pe foc mis spre mediu. Fierbeti 5 minute pana siropul incepe sa se ingroase.
  4. Cat fierbe siropul, mixati galbenusurile cu un mixer electric pana devin albicioase. Incepeti sa adaugati siropul fierbinte, treptat, mixand continuu. Mixati pana galbenusurile isi dubleaza volumul cel putin.
  5. Incorporati gelatina topita, apoi ciocolata topita. Adaugati treptat si piureul de zmeura si lasati amestecul sa vina la temperatura camerei.
  6. Incorporati frisca batuta apoi turnati jumatate din mousse peste cel de mascarpone. Dati la congelator 10 minute.
  7. Scoateti insertul de piersici din congelator, inlaturati folia si puneti-l in centrul tortului, peste mousse-ul de ciocolata.
  8. Acoperiti cu restul de mousse de ciocolata si zmeura si dati la rece peste noapte.

Glazura oglinda:

  1. Hidratati gelatina in apa rece.
  2. Combinati restul ingredientelor (fara vanilie) intr-un vas si puneti pe foc mic.
  3. Fierbeti 10 minute apoi luati de pe foc si adaugati gelatina si vanilia.
  4. Amestecati bine apoi treceti printr-o sita. Lasati glazura sa se raceasca la temperatura camerei. Eu prefer sa o fac cu o seara inainte apoi sa o reincalzesc foarte putin cand am nevoie de ea.
  5. Pentru a glazura tortul, dati-l la congelator cel putin 1 ora inainte de a-l glazura.
  6. Inlaturati inelul de tort si foile de acetat, puneti tortul pe un gratar asezat deasupra unei tavi si turnati glazura dinspre centru spre marginile tortului, lasand sa se scurga bine inainte de a transfera tortul pe un platou.
  7. Sa aveti pofta!

chocolate peach entremet