Skip to main content

Pumpkin and Walnut Cake

Here's a recipe that makes for a wonderful breakfast treat — perfect when you want something a bit special to start the day. Ingredients for 6 servings 350g raw pumpkin (peeled and deseeded). 1 tablespoon extra virgin olive oil. 2 whole eggs. 120g cake flour. 100g rice flour. 180g sugar. 100g unsalted butter, melted in a double boiler. juice of 1 mandarin (or half an orange). 1 packet baking powder (Royal brand). a pinch of black pepper. 1/2 tsp ground cinnamon. 1/2 tsp vanilla powder. 1 pinch of salt. you'll also need: 1 loaf pan, 25x10cm. butter for greasing the pan. a rectangle of parchment paper. 150g walnuts (shelled). icing sugar for dusting. Preparation Grease your loaf pan with butter, then line the bottom with parchment paper. Cut the pumpkin into very small cubes... Place them in a bowl, drizzle with the tablespoon of oil, and cook (covered) in the microwave at full power for 12 minutes. Don't do it all at once — check th...

Yogurt Mousse with Strawberry Soup



Ingredients

For 8 servings

For the mousse:

  • Two plain unsweetened yogurts (at room temperature).
  • 320g strawberries.
  • 120g sugar.
  • Two tablespoons lemon juice.
  • 6 sheets unflavored gelatin.
  • 1 tablespoon water.
  • 8 additional strawberries for garnish.

For the strawberry soup:

  • 450g strawberries.
  • 150g sugar.
  • 60g water.
  • 3 sheets unflavored gelatin.

You'll also need:

  • Small bowls or ramekins.
  • Parchment paper.

Preparation

To make the soup: Start by soaking the 3 gelatin sheets in cold water.
In a separate pot, combine the 60g water and 150g sugar over the heat.
Once the sugar dissolves completely, add the 450g strawberries, cleaned and chopped. Let it boil for just 1 minute, then take it off the heat.
Squeeze out the soaked gelatin and stir it into the hot strawberry mixture until fully dissolved, then blend everything smooth.
Strain the mixture through a fine sieve to catch those little strawberry seeds, then pour it into a bowl, cover with plastic wrap, and refrigerate. It's actually best to make this the day before.
To make the mousse: Soak the 6 gelatin sheets in cold water.
Rinse the strawberries well, chop them up, and blend with the 120g sugar until smooth. I like to pass this through a strainer too for an extra-silky texture.
Warm the tablespoon of water slightly and dissolve the squeezed gelatin in it, then mix it thoroughly with the room-temperature yogurts.
Now fold everything together with the blended strawberries, stirring well until you have a beautifully smooth cream.
Cut rounds of parchment paper to fit the bottom of your molds.
Place one paper round in each mold.
Divide the mousse evenly among the 8 molds and refrigerate for at least 8 hours. Again, making this the night before works perfectly.
When you're ready to serve, spoon two or three tablespoons of the strawberry soup onto each plate (I used shallow soup bowls for this).
Carefully unmold each mousse, peel off the parchment paper, and place it right in the center of the soup in each bowl.
Finally, slice those whole strawberries into thin pieces and arrange them on top of each mousse.

Enjoy!
Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more