Christmas time can be a hectic time as well. To makes things easier, I like to have desserts that can be prepared in advance. Like this little mousse cakes, which can be prepared one week before time and then wait patiently in the fridge for their great day. You just have to remember the night before to take them from the freezer and defrost them in the fridge over night. The next day, they just have to get a little cocoa dusting and their dried apple star decoration and they are ready to be served.
With almond sponge, Cinnamon Mousse and a core of apple curd they are light and delicious end for any festive meal during Christmas time! And if you like to keep life even more simple, then skip the sponge and fill the mousse in little glases. This tealight holders have the perfect size!
My second contribution for the pumpkin buffet was a pumpkin ice cream. I used the recipe for gorgeous Marzipan ice cream which I served last Christmas as blue print. And like this ice cream the pumpkin ice cream is very creamy and keeps this creaminess even in the fridge. It is the Invert syrup, which makes it is soft. To balance the sweetness of the pumkin, I added a little bit of buttermilk. The mixture of spices is similar to pumpkin pie spice, but with some tonka bean to add a touch of special. The ice cream fits well into the Christmas time with its flavour of cinnamon, cardamom and ginger. Its bright yellow brings a bit of sunshine into the dark, grey days!
On the first christmas day we met with my family at my sisters place. To reduce the work for her (and because I like to do it) I offered to make dessert. For a long time I was lacking a good idea. But when I was decorating our flat with my Christmas apples I knew what to cook: Mini baked apples with ice cream. In our childhood my mum always bought marzipan ice cream (shaped as christmas tree) for us. And so I knew the flavour for the ice cream as well: Marzipan! Inspired by Michas cream cheese ice cream I created a new recipe and it is perfect for christmas time because you can make it in advance, freeze it and serve it directly from the fridge. Due to the high amount of invertsirup and cream cheese it will be soft and perfect to eat!
And the combination of cold ice cream, hot apples and crunchy almonds was the perfect end of a delicious Christmas meal!
And here we go with the second part of the desserts I made for my nephews christening!
And because serving something with chocolate is never a bad idea I decided to make a creamy chocolate custard topped with some whipped cream. And as expected it was a hit with adults and with the little ones as well!
Last weekend was the christening of my sweet little nephew. To help my sister I volunteered to prepare the desert and bake a cake. For 18 adults and 9 children I prepared two different desserts (at the end I made about 58 small Glasses with Dessert what was a little bit to much): a creamy chocolate custard and a apple pear jelly with vanilla quark. I was inspired by a recipe I found at Lecker.de but because I do not like their recipe so much I changed it a lot.
I reduced the amount of sugar and cream and increased the amount of quark, and for the jelly I decided to cook the apple and pear pieces separately and seasoned them with a little bit of Tonka bean which underlines nicely the flavour.
It is a delicious recipe which can easily prepared the day before!
I’m keep my little sweet starter which I created for baking pandoro in the fridge for nearly a month now. I feed him once a week with one part flour and half a part water and let him rise at 30°C for 3-4 hours, until its volume doubles. This keeps the starter very active, but slowly the acidity is coming back. And so I decided today to refresh him by feeding him three times every three hours (similar as described here), which removes the tangy taste.
But that left me with some very active sweet starter which I didn’t want to throw away. And so I mixed it with some flour, milk, eggyolk, butter and sugar to bake “Germknödel” . I needed some patient, because the dough took its time to rise, so I would advice to use 5g fresh yeast to speed up the process if you are a little bit in hurry! I steamed most of them, but cooked some in water as well. Both worked fine, but like always I prefer the steamed version!
The Germknödel have very good flavour with some complex notes due to the starter but without any acidic tones! A delicious dessert or (that what we do) great treat on a lazy saturday afternoon!
It’s finally summer here in Germany. A azores high brings us the perfect summer weather: warm, but not hot or humid. Sunshine and a blue sky with little clouds makes us dreaming about icecream.
The coffee roaster sold ice lolly forms some weeks ago, a temptation I could not resist. And to my suprise the silicon form works much better then expected. As longs a the icecream mixture is not to liquid. A fruit puree, mixed with some whipped cream has the perfect consistence. I tried some recipes already and like my peach raspberry ice cream most. To keep a slightly soft texture without big ice crystals I added some Invertsyrup. This worked perfectly, even the part of the ice cream I froze in espresso cups could be spooned right from the freezer. Delicious! Until now, this is my favourite ice cream 2013!
Summertime is Ice cream time!
Finally the temperature rose about 25°C and testing new recipes makes a lot of fun once again. Since I bought some Ice lollies forms I test different Ice lolly recipes as well. And a key component for icecream with a creamy consistence is invert syrup.
Invert syrup consists of glucose and fructose and can easily made from normal sugar (sucrose). Sucrose consists of glucose and fructose, connected by a glycosidic bond. This bond can be destroyed when the sugar is dissolved in water, mixed with acid and this mixture then is heated. The acid and the heat help to break the bond, and the water is build into the single sugar molecules.
These reaction can be done easily at home, using citric acid, sugar and water. It can be done either at the stovetop or (and that is the easiest method)in a slowcooker. A little bit chemistry for the kitchen.
I liked to use second part of my oven roasted rhubarb in a delicious way, too. And when I saw the Curd-Mousse, that Micha made, I was instantly in love. Micha found the recipe on Verenas Blog Schlammdackel, and Verena found it at Living at home. In the original recipe, the Mousse was made with sea buckthorn berries, but Micha used strawberries instead. I like strawberries as well but the fact that I’m allergic against them made it necessary to change the recipe.
To cut a long story short: I made the Mousse with oven roasted rhubarb instead of buchthorn berries or strawberries. And that tasted great, too.
I think this Mousse is a great basic for a lot of different fruits. I can not wait to try it with some fresh blueberries, or raspberries, or…
Opinions are divided over Rhubarb. Some dislike this sour vegetable very much, other – like me – love it. I love to drink Rhubarb Schorle in the summer or eat rhubarb in cakes, with pancakes or – really simple – as compote.
The oven roasted rhubarb I made two times last year: one time as a filling for cream puffs and one time for Rhubarb Napoleons. Both times I was completely stunned by the taste of the compote.
During roasting in the oven, the rhubarb develops a deep caramel flavour which is nicely underlined by the vanilla flavour while the tart taste is well balanced with sugar.
This time I served it only with some whipped cream, a simple but perfect dessert for spring!