Hallo! It is the first Sunday of May and we want to prepare a delicious dessert for the afternoon.
Here we have some home made delicious apricot jam, a good burrata stuffed with cow milked ricotta cheese, cardamom, leaves of mint.
Heat the apricot jam in a bain marie for a couple of minutes, then spread it on a plate, add the small burrata, a sprinkle of cardamom, leaves of mint. Enjoy the dessert with a warm cup of coffee or tea.
Hallo! Es ist der erste Sonntag im Mai und wir möchten ein köstliches Dessert für den Nachmittag.
Hier haben wir hausgemachte leckere Aprikosenmarmelade, eine gute Burrata, die mit Kuhmilchen Molkenkäse gefüllt ist, Kardamom und Blätter von Minze.
Wärmen und verdünnen Sie die Aprikosenmarmelade in einem Bain marie für ein paar Minuten. Dann streichen Sie Aprikosenmarmelade auf den Teller, unter Zugabe von der kleinen Burrata, einer Prise Kardamom und Blättern von Minze. Genießen Sie das Gericht mit einem warmen Kaffee oder Tee.
Merry Christmas, everybody! It is time to sit by the fireplace, in good company of a beautiful book written by J.R.R. Tolkien and posthumously published for the first time in 1976, “The Father Christmas Letters“, while enjoying the pleasure of tasting a warm creamy zabaglione prepared with a hint of Armagnac, a sprinkle of cocoa and tiny slivers of dark chocolate on top. The recipe of zabaglione is simple and you need only very few ingredients for enjoying this delicious cream.
Ingredients for 4 people:6 yolks, 50 gr of icing sugar, 4 soup spoons of Armagnac, a knob of butter, a tea spoon of (bitter) cocoa, a tea spoon of tiny slivers of dark chocolate.
Heat in a bain-marie yolks, icing sugar and armagnac. Beat the ingredients for at least 15 minutes by using a blender. When the cream is thick, add a knob of butter. Remove the bowl from the cooker and the bain-marie, keep on beating and whip the zabaione for more 15 minutes. Serve the warm cream in cups, add a sprinkle of cocoa and slivers of dark chocolate on top. Enjoy it!
Many thanks. I hope you all are well and wish a beautiful Christmas day. Please, stay safe, everybody. God Jul! ❤
It is time for the week-end and today I have prepared a velvet cream, which has Amaretti pastries as main ingredient and fragrance. The recipe is very easy and it is a delicious idea to serve the cream cool to your guests.
2 eggs, 2 spoons of sugar, 100gr mascarpone cheese, 50gr amaretti, few amaretti for decoration.
Separate the yolks from the whites of eggs and work the yolks with sugar until the cream will have a very light color.
Add mascarpone cheese and amaretti crumbs and work the ingredients all together in order to have a well mixed cream.
Beat the egg whites till stiff, add them to the cream, mix slowly and gently: your wrist has to rotate in a movement that goes down and up.
Serve the cream cool in a dessert glass and decor it with a sprinkle of coffee powder, almonds crumbs on the surface and a couple of amaretti pastries or as your creativity suggests.
Hello, I do enjoy to prepare this sweet home made delicacy and appreciated dessert from time to time and this is the reason why, I have the pleasure to provide a simple description of it. Please, feel free to choose the apples you like most and make the right proportions according to your number of guests.
– Make a batter with egg and potato starch, adding also the tiny seeds from the vanilla capsule.
– Make (about 5 mm thick) apple slices and, firstly, coat them with breadcrumbs, secondly, dip them in the batter and, thirdly, coat them again in the breadcrumbs.
– Fry the slices of apples into peanut oil, or the seed oil you prefer, until the surface becomes golden and crisp, and then serve your dessert very warm, perhaps with some drops of melted dark chocolate and a sprinkle of icing sugar.
Wishing everybody a good week and enjoy your cup of coffee or tea!