- ~ 4 cups chopped rhubarb
- ~ 3/4 cups sugar
- 2-3 tbps lemon juice
Mix all together and let sit 10min, stir again. Microwave on high, 3 minutes, stir, 2min, stir, 1min stir.
Tag Archives: dessert
Easy tiramisu
- 1 package of mascarpone (475g)
- 500ml whipping cream
- 2 tsp vanila
- 2 tbsp dark rhum
- 2/3 cups sugar
- 1 package of lady fingers
- ~4 cups of strong coffee
Mix whipping cream, vanilla, and sugar together and whip until soft peaks (e.g. in stand mixer).
Add mascarpone and 1tbps rhum and whip until hard peaks
Briefly dip ladyfingers in coffee + 1tbsp rhum and lay them down on the bottom of the dish (e.g. large rectangular Le Creuset baking dish). Do not soak the lady fingers, just a quick dip!
Cover with half of the mascarpone mixture
Add a second layer of lady fingers dipped in coffee
Add the rest of the mascarpone mix.
Sprinkle with cocoa powder through a strainer.
Let rest for at least 4 hours in the fridge.
Caracs
Pour environ 25-30 caracs (suivant la taille des tartelettes; celles au Canada sont petites, en Suisse, ca fera plutôt 15 caracs):
- 300g de chocolat noir (70%)
- 3.75dl de crème (e.g. 35% m.g.)
- 250g de sucre en poudre
- colorant vert
Faire chauffer la crème et le chocolat à feu doux jusqu’a obtenir un melange bien liquide (normalement, on peut mettre les doigts dedans sans que ça brûle…)
Remplir les tartelettes du mélange au chocolat et mettre au frigo pour que ça se solidifie bien.
Mouiller le sucre en poudre de 3 c.s d’eau et 2 c.s. de jus de citron. Faire chauffer à feu doux jusqu’à ce que ce soit assez liquide, et naper les caracs avec. Décorer éventuellement d’une graine de café ou reserver un peu du chocolat.
Puis, remettre au frigo.
pumpkin pie
- 500g of cooked mashed pumpkin
- 3 large eggs
- 100g cup white sugar
- 100g cup brown sugar
- 1 tsp vanilla
- 200g cup cream
- 2 tsp pumpkin spice
Mix all together well. Bake for ~60min at 190C (until the centre sets).
Can make pumpkin pie spice (1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves).
Pie crust (from fruit pie recipe):
- 200g flour
- 100g sugar
- 100g softened butter
- 1 egg
Cut the butter into the dry ingredients, add egg last. Let sit in freezer for 20min before using.
Griessbrei (semolina pudding)
- 2 cups of milk
- 1/3 cup of semolina (durum wheat)
- small amount sugar, vanilla extract
Bring milk, sugar, vanilla to a boil on medium high in a non stick pot. Remove from heat while you very slowly pour in the semolina while constantly stirring (to avoid making lumps). Put back on to medium heat and stir continuously for ~3-4 minutes, and then immediately pour the thickened mixture into bowls. Put bowl in the fridge. Feed to angry baby/mom/dad.
Torta del Nonno
- 3 eggs beaten
- 150g sugar
- 150g almond (or hazelnut) meal
- 50g cocoa powder
Stir well, pour into greased spring form pan and bake ~30min at 350F (180C), until fork comes out clean
Let cool, cover with whipped cream (1cm layer).
Rhubarb/Apple crumble
Mix together:
- ~600g chopped fresh rhubarb (or 4 big apples)
- 40g flour
- 250g sugar (half as much for apples)
Add topping:
- 150g brown sugar
- 150g flour
- 80g rolled oats
- 100g melted butter
Bake at 190C for 35min not convection.
Swiss Fruit Pie
Pie crust:
- 100g sugar
- 100g softened butter (room temperature)
- 200g flour
- 1 egg
Mix all until it barely holds together. Don’t over knead. Make into a flattened ball and wrap in seran wrap. Place in freezer for >20min.
Turn oven on to 350F (180C).
Butter a pie dish and flatten dough into it with fingers. Sprinkle some almond meal to keep dough from from getting soggy. Lay fruit inside. Can go in the oven as is, or one can add the following egg custard along with the fruit:
- 2 Tbsp of sugar
- 2 eggs, lightly beaten
- 1 Tsp of vanilla extract
- 1Tsp of corn starch (or flour), mixed into the cream
- 2 dl of cream
Cook in oven for 45min. Let cool.