Madagascar Vanilla Semifreddo with Pine Nut Pralines

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Summer is well under way and, after 2 weeks offline, it's time to catch up with my recipes! And my favourite blogs...David Lebovitz just published a tasty compilation of ice cream delights from around the blogosphere.
I have here a semifreddo - a half-frozen Italian ice cream, as creamy and rich as ice cream but soft. To balance the softness of this vanilla semifreddo, I folded in pine nut pralines for sweetness and crunch. The other advantage of this recipe is that you don't need an icecream maker to freeze the mixture. The air trapped in the whipped cream and the meringue during the whisking processes helps the ice cream freeze without hardening. Just what you need to perfect scoops.
This icecream is quite simple to make. I made the pine nut pralines first so that they cooled, starting with a caramel into which I stirred roasted pine nuts. I spread the hot caramel-nut mixture onto a greased baking sheet and let the brittle cool. I separated the eggs and beat the yolks with sugar and Madagascar vanilla. I whipped the cream and stirred it into the yolk mixture. I whisked the whites into a meringue, which I folded into the yolk mixture. I pulverised and stirred half the pralines into the vanilla cream and saved the rest to top the scoops.

Adapted from this book:
Ingredients for about 1 liter:
1 cup whipping cream
4 large eggs
¼ cup sugar
1 Madagascar vanilla bean
Pinch of salt

For the pralines:
1 cup pine nuts
¼ cup water
1 cup sugar

1. Preheat the oven to 350°F.
2. Toast the pine nuts for 8 mins or until golden.
3. Let cool.
4. In a small saucepan, bring water and sugar to a boil over medium high heat.
5. Lightly grease a baking sheet with butter.
6. Let boil for 5 mins until the caramel turns golden.
7. Stir in the cooled pine nuts and let simmer until the caramel browns.
8. Remove from heat and spread over the greased baking sheet using a spatula.
9. Let the pralines cool to room temperature.
10. Pulverise half of the pralines using a food processor and coarsely break the other half into pieces.
11. Separate the eggs.
12. In a bowl, beat together egg whites and salt until firm.
13. In another bowl, mix together the egg yolks with the vanilla and the sugar until light yellow.
14. In a third bowl, whip the cream into soft peaks.
15. Mix cream and yolks.
16. Gently fold the whites and the praline powder into the yolk mixture.
17. Transfer into a plastic container and freeze for at least 3 hours.

Sour Cherry and White Chocolate Ice Cream

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Que faire avec des griottes? Fanny was just asking.
I have here a delicious and refreshing way to enjoy sour cherries. Try this sweet and delicious white chocolate ice cream. Yes! I know. For the chocolate purists, white chocolate has been stripped off all cocoa powder and, therefore is not “real chocolate”. However, I do not think that anyone who could possibly say no to a scoop of this unctuous, sweet-and-sour treat to keep cool these days! If you prefer dark chocolate, you could always substitute the nuts and white chocolate chunks for cherries in this chocolate sorbet.
Using sweet warm milk and egg yolks, I first prepared custard which I poured hot over white chocolate chunks. Once the chocolate melted, I stirred in heavy cream and chilled the mixture in the fridge overnight. The next morning, I froze the mixture in the ice cream maker and folded the drained sour cherries into the freshly churned ice cream. I saved then reduced the syrup to drizzle on the scoops.

Adapted from the Perfect Scoop

Ingredients for 1½ liters:
1 cup whole milk
2/3 cup sugar
Pinch of salt
5 large egg yolks (you can freeze the egg whites or use them for meringue cookies, another great accompaniment for ice cream)
8 ounces white chocolate chunks (I used Callebaut white chocolate)
2 cups heavy cream
1 16-ounce pitted sour cherries in light syrup (unless you can find fresh sour cherries to poach)

1. In a saucepan, warm the milk, sugar and salt over medium-high heat.

2. In a bowl, whisk the egg yolks while slowly pouring the sweet warm milk.

3. Transfer the mixture into the saucepan.

4. Constantly stir using a wooden spoon over medium high heat until the mixture thickens to coat the spoon.

5. Pass the custard through a sieve onto the chocolate chunks.

6. Whisk until the chocolate has melted and stir in the cream.

7. Let cool to room temperature and chill overnight.

8. Vigorously whisk the chilled mixture and freeze in the ice cream maker according to the manufacturer’s instructions.

9. Drain then fold the sour cherries into the white chocolate ice cream, saving the syrup in a small saucepan.

10. Transfer into a plastic container and store in the freezer.

11. To make the sour cherry drizzle, add one to two tablespoons of sugar to the syrup and bring to a boil over medium high heat.

12. Reduce by half and let cool to room temperature.

13. Transfer into a jar and store in the fridge until ready to serve.

Beef Oxtail Blanquette

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I just discovered that I wasn’t the only adept of the slow-cooker. Of course, one of them is my aunt Emma was the one who offered us ours, but to my surprise, my friend J. also uses her crock-pot daily. She starts it in the morning before leaving for work to have supper ready upon return. Perfect for the busy mum!

I was describing my slow-cooking recipes to J., when I realised that I was so focused on enhancing the flavours of the ingredients with exotic spices that I completely missed cream-based sauces. I made a mental note to myself. How could I forget creamy stews!? I know, they are high-cal but everyone deserve a treat once in a while! Especially after prepping the garden for planting or on Mother’s day.

Well! Here it is: oxtail blanquette. Blanquette is a traditional French stew that uses veal meat, but I thought that beef oxtail would be just as succulent. I slow cooked the oxtail with mirepoix - the holy trinity of French cooking - and white wine first. Once fork-tender, I transferred the meat into a casserole dish and reserved it in the oven while I removed the excess fat from the broth. Because I am a finicky cook, I whizzed and passed the both through a sieve before adding the cream, but you can leave the vegetables chunky and serve the blanquette with steamed rice and sautéed oyster mushrooms.

Ingredients for 4-6 servings:

2 pounds beef oxtail

2 onions

2 or 3 carrots

2 celery stalks

1 teaspoon cloves

1 bouquet garni: thyme, parsley, bay leaves

½ cup dry white wine

1. Chop the carrots and transfer in the slow cooker.

2. Peel and spike the onions with the cloves. Place on top of the carrots.

3. Heat about 1 tablespoon of olive oil in a non-stick pan over medium-high heat.

4. Season the beef oxtail with salt and pepper, brown in the hot oil and transfer to the slow cooker.

5. Add the celery to the pan and stir-fry for 1-2 mns over low to medium-high heat.

6. Deglaze with the wine and add the bouquet garni.

7. Let simmer for 2 mns and pour over the meat.

8. Slow cook on high for 6 hours, until the meat falls off the bones.

9. Transfer the meat into a casserole dish and reserve it in a 275 F- oven. (Note: Steps 9-13 are optional)

10. Remove the excess fat from the broth using a spoon.

11. Press the vegetables until smooth using an immersion blender (or transfer into a blender).

12. Pass the broth through a sieve into a saucepan.

13. Heat the broth to a gentle simmer and stir in the cream.

14. Serve hot over steamed rice .

Lime Orange Mousse

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I would usually go for chocolate mousse, but this is my orange year!

Navel oranges, enormous crates of them, invaded our grocery stores this winter and spring! There is so much more to oranges than your daily breakfast juice. I have been enjoying every ray of sun from each section, simply tossed in fruit salad or in a spinach and strawberry salad.

After orange meringues, why not give a try to orange mousse. Just like for a hollandaise, the challenge of this dessert was getting the orange-yolk mixture to thicken over the double-boiler, but with patience, the result was well-worth the effort. The thicker, the better! This much lighter and healthier fruit version of the French classic makes a perfect, refreshing dessert, especially with one or two vanilla sablés.

Ingredients:

2 eggs

2 oranges

1 lime

1 cup whipping cream

1 tablespoon triple sec

½ cup sugar

1. Separate the eggs.

2. In a small bowl, stir together egg yolks, orange and lime zests, orange and lime juices, liquor and sugar.

3. Place the bowl on a double-boiler and gently whisk for 10-15 mins, until smooth and thickened. (Note: The yolk mixture should coat the back of a spoon.)

4. Cool to room temperature.

5. In another bowl, beat the egg whites using an electrical mixer until firm peaks form and fold into the egg yolk mixture.

6. Using an electrical mixer, whip the cream until soft peaks form and fold into the egg foam.

7. Refrigerate for at least 4 hrs before serving. (Tip: You can also make the mousse one day ahead)

Strawberry Mascarpone Spice Sandwiches

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Spring is definitely here! At the grocery store, the fresh strawberry baskets are expanding from week to week! I cannot wait until they reach the flat size to make jam, of course, but also quick-and-easy desserts like this sandwich. I would have made oversized cookies for strawberry shortcakes, but I already made pain d’épices so that what I used instead.

Ingredients for 4 dozen cookies:

1 cup butter

1 cup sugar

1 cup brown sugar

2 large eggs

2 teaspoon vanilla

1½ cup flour

1 ¼ teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

3 cups rolled oats

1 cup chocolate chips

1 cup Thompson raisins

1. In a large bowl, cream together butter and sugars using an electric mixer, until fluffy.

2. Beat in the eggs and vanilla.

3. In a small bowl, mix flour, baking soda, salt and spices.

4. Incorporate the flour mixture to the buttercream.

5. Stir in oats, chocolate chips, and raisins.

6. Preheat the oven to 350 F.

7. Line the baking sheets with parchment paper.

8. Drop the cookie dough using a teaspoon onto the lined sheets. Make sure to leave 2 inches in between the mounds, because the cookies will flatten and spread upon baking.

9. Bake for 10 mins.

10. Cool on the baking sheet for 2 mins then on a wire rack.

Victoria Rhubarb Mascarpone Sponge Cake

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Goodbye Mr. March, welcome Ms. April!

In the old saying, if March comes in like a lion, it will go out like a lamb. This year, March came in warm and sunny, early signs of spring were everywhere surrounding us. Beautiful skiing in Fernie’s powder bowls, tulips and daffodils poking out in our yard….Just like a lion! But, then it left us with snow, fog and frigid temperatures last week. Not a lamb, instead a reminder that summer cannot be here yet!

I cannot wait any longer, and I had to make this very easy, fabulous dessert to bring spring back to my table. In my version of this sponge cake sandwich, Queen Victoria’s favourite treat for afternoon tea, I substituted the traditional sticky and sugar-laden jam and whipped cream with a sweet-and-sour orange and rhubarb compote and an unctuous orange-flavoured mascarpone cheese.

Ingredients for 8 generous servings:

Sponge Cakes:

1 cup butter

½ cup sugar

4 large eggs

2 cups cake or all-purpose flour

3 teaspoons baking powder

1½ Kosher salt

½ cup candied lemon rinds

Cream Filling:

½ pound mascarpone cheese

2 tablespoons icing sugar

1 orange

Rhubarb filling:

3 cups frozen rhubarb

½ cup sugar

2 oranges

1 stick cinnamon

2-3 tablespoons triple sec

1. In a bowl, cream together butter and sugar using an electrical mixer, until light and fluffy.

2. Add the eggs, one at a time to give a homogenous cream.

3. In another bowl, resift the flour with the baking powder and the salt.

4. Fold the flour mixture into the butter cream, then the candied rinds.

5. Preheat the oven to 350 F.

6. Line the bottom of two 8-inch round pans with wax paper, butter and dust the sides with flour.

7. Divide the batter into two and spread each half into the pans using a spatula.

8. Bake for 20-25 mins, until a toothpick comes out residue-free when inserted into the cake.

9. Let cool in the pans for 5-10 mins, then transfer on a rack.

10. To prepare the rhubarb filling, place rhubarb, sugar, orange juice and zest, and cinnamon in a saucepan.

11. Bring to a boil over medium-high heat while stirring, and lower the heat to a gentle simmer, until the fruit is tender.

12. Let cool slightly and stir in the liquour.

13. In the meantime, whisk cheese, icing sugar, orange juice and zest in a bowl until smooth.

14. To assemble the dessert, spread the rhubarb filling on one of the sponge cakes.

15. Poke the cake with a fork and wait 1-2 mins to allow any liquid to permeate and moisten the sponge.

16. Spread the cheese on the rounded side of the other cake.

17. Place the cakes right on top of each other, gently pressing to contact with the cheese with the rhubarb.

18. Sprinkle the top with icing sugar and enjoy without moderation!

Crême Brûlée A Ma Façon

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What is so special about this traditional French dessert?!

I love crême brûlée, I especially love to crack the warm caramel crust and dive into the cool custard. I also love to top my brûlée with a handful of raspberries and blackberries, and let the tartness of the fruit balance the sweetness of the cream.

The star ingredient of my crème brûlée is honey and this honey from my great uncle’s beehives makes this dessert even more special to me! Not only it is sweet and thick, but it has also captured the smokiness of the charcoal-burning braziers, which the main source of heat in the remote village of A. I recognize that a beekeeping great uncle, living in the Highlands of Madagascar is unique, but the rich flavours of any organic honey from your local farmer’s market or a visit to a beekeeper in the nearby countryside will make your dessert just as tasty and memorable as mine!

Ingredients for 6 servings:

2 cups whipping cream

5 large egg yolks (Tip: The whites can be saved in the freezer for a few weeks, I used mine for meringue cookies!)

1 large egg

2/3 cup honey

1 vanilla bean

1 cup fresh fruit like orange, raspberries, and blackberries

1 ounce triple sec

1. In a small saucepan, heat the cream and the vanilla bean cut lengthwise.

2. Let simmer for 5 mns and remove from the heat.

3. In a large bowl, beat the eggs with the honey using a whisk until creamy.

4. Slowly stir the warm cream into the egg mixture, until homogenous.

5. Pass through a fine mesh sieve, into a large measuring cup.

6. Preheat the oven to 325 F.

7. Equally distribute into ramequins.

8. Transfer the ramequins into a large baking dish.

9. Fill ¾ of the baking dish with cold water and bake until almost set (about 45 mns).

10. Let cool on a rack to room temperature and chill for at least 4 hrs.

11. To make a quick fruit salad, cut the fruit into bite-size pieces and add to a small bowl.

12. Mix in the orange zest and the triple sec.

13. Before serving, sprinkle with a thin layer of sugar and brown using a torch or under the broiler.

14. Top with fresh fruit salad.

Eggnog Tiramisu

Well! Happy belated New Year! I had the most amazing Christmas break – in my native country, Madagascar. Just got back from the hot and humid Island and ready to brave the cold Alberta winter – in the kitchen, of course. I will make sure to share my most delicious adventures in my next posts. Until I get all my photos sorted out, I hope you can try this surprisingly light and fluffy tiramisu. The secret’s in the eggnog!!!

The recipe is inspired from the Epicurious recipe, without having to make your own eggnog. Bon Appétit!

Ingredients:

1 pound mascarpone cheese

1 cup eggnog

1 ounce dark rum

2 teaspoons grated nutmeg

1 cup whipping cream

1 cup strong espresso coffee

30 ladyfinger cookies

1 cup chocolate shavings

1. In a large bowl, mix mascarpone cheese, eggnog, nutmeg and 1 tablespoon of rum.

2. In another bowl, whip the cream until forming soft peaks.

3. Gently fold the cream into the cheese mixture.

4. Prepare the hot espresso.

5. To assemble, dip the ladyfingers in the hot coffee and layer at the bottom of a serving dish.

6. Sprinkle with rum and chocolate shavings.

7. Spoon some mascarpone mixture over the ladyfingers.

8. Repeat with one or two more layers of cookies, rum, chocolate shavings.

9. Finish with one layer of cheese covered with chocolate shavings.

10. Cover with plastic wrap and chill for at least 6 hrs.

White Chocolate and Persimmon Pots de Crême

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Pots de crême are of the same vein as Panna Cotta. This dessert is just as easy to prepare as its Italian counterpart, and I could not resist the temptation when I saw Ricardo and Friends. It follows the same steps, but the white chocolate definitely adds depth and richness to the cream. The refreshing persimmons balance each unctuous and decadent spoonful. Simply delicious!

(Adapted from Ricardo and Friends Pots de Crème Recipe)

Ingredients for 6 servings:

8 ounces white chocolate chips

¼ cup unsalted butter

3 large eggs

½ cup whipping cream

¼ cup buttermilk

1 teaspoon gelatin

3 tablespoons cold water

3 persimmons

Fresh mint

1. Melt the butter and the chocolate in a double boiler.

2. Remove the melted chocolate from the heat.

3. Stir in the eggs, then the cream and buttermilk using a whisk.

4. Add the gelatin to the cold water and let soften for 5 mins.

5. Put the mixing bowl containing the chocolate mixture on the hot water.

6. Stir in the gelatin until completely dissolved.

7. Remove from the heat.

8. Equally distribute into ramequins or glasses.

9. Chill overnight.

10. Before serving, top with thin slices of persimmons and a sprig of mint.

Not Eggs Benedict

With all those eggs in the fridge, I woke up this morning with an irresistible craving for Eggs Benedict. Could you resist those yummy poached eggs on English muffins, generously smothered with lemon-buttery Hollandaise sauce for breakfast?

Quick run through my fridge! With my luck, no butter, no lemon left! No English muffins either! With only 2 cups of whipping cream and pickled capers, I had to be creative…

And breakfast actually turned out just as it was supposed to…scrumptious.

Ingredients for 2 servings:

4 slices of bread, toasted

4 large eggs

2 slices ham or mortadella

3 large egg yolks

1½ tablespoons cold water

½ cup and 2 tablespoons whipping cream

¼ cup grated Asiago cheese

2 tablespoons capers

Salt and pepper to taste

1. Starting with the sauce, separate the egg yolks into a bowl and whisk in the cold water until light and frothy.

2. Bring some water to a gentle simmer over medium high heat in a saucepan.

3. Place the bowl on top of the hot water.

4. Continually whisk the eggs for 5 to 10 mins, until thickened.

5. Remove the bowl from the heat and whisk to cool.

6. Slowly add the cream while whisking.

7. Incorporate the cheese (Note: I put the bowl over the double boiler to slightly melt the cheese).

8. Add the capers and season.

9. Reserve the sauce over the warm water while poaching the eggs.

10. Toast the bread and layer the cold cuts on the slices.

11. Bring some water to a boil over high heat in another saucepan.

12. Once the water is boiling, poach the eggs (i.e. break each egg into a ladle, slowly dip the ladle into the boiling water to keep the white around the yolk, and transfer the poached egg onto a slotted spoon.)

13. Transfer the drained eggs onto the cold cuts.

14. Pour the reserved sauce atop and serve immediately.

Hot Chilli Chocolate Cheesecakes

These individual cheesecakes are to die for! Once you have tasted the heat of the chillies against the creamy chocolate, we won’t be able to settle for vanilla or cinnamon anymore.

Ingredients (12 to 16 servings):

For the crust:

1 cup chocolate cookie crumbs

½ cup walnuts

¼ cup butter

For the filling:

1 pound cream cheese

2/3 cup sugar

3 large eggs

¾ cup yogurt

¾ cup whipping cream

1 tablespoon cocoa powder

8 ounces dark chocolate

1/3 cup hot water

½ teaspoon crushed hot chillies

For the coulis:

½ cup frozen raspberries

½ cup simple syrup

1. Melt the butter in a small bowl. 2. Chop the walnuts and stir into the butter, along with the cookie crumbs.

3. Mix well with a spatula and evenly transfer into the muffin tins. 4. In a large bowl, beat the cream cheese with the sugar until creamy. 5. Beat in one egg at a time to give smooth mixture.

6. Add the yogurt, whipping cream and cocoa powder.

7. In a small bowl, mix the chocolate and the hot water using a whisk until the chocolate is all melted.

8. Pour the chocolate into the cheese mixture and lightly beat until just blended.9. Stir in the hot chillies.

10. Preheat the oven to 350 F.

11. Place a bread pan full of water in the oven to keep the air moist.

12. Pour the batter into the muffin tins and bake for 40 mins.

13. Let cool on a rack and chill in the fridge at least 6 hrs.

14. Serve with the raspberry coulis.

All Strawberry Panna Cotta

Ingredients (5-6 ramequins or glasses):

2 cups whipping cream

1 cup milk

½ cup sugar

1 vanilla bean

1 package gelatine

3 tablespoon water

1½ pint strawberry

¼ simple syrup

½ lime juice

1. Add cream and milk to a saucepan, and stir in the sugar.
2. Slice the vanilla bean and add to the saucepan.
3. While stirring, warm the cream mixture over medium-high heat, until almost boiling.
4. Mix the gelatine with the cold water, and wait 1-2 mins.
5. Remove the hot cream mixture from the heat, take the vanilla bean out, and stir in the gelatine until dissolved. Let it cool.
6. Slice ½ pint of strawberries, lay them at the bottom of the ramequins.
7. Pour the lukewarm cream mixture on top of the strawberries.
8. Chill for 3-4 hours until set.
   
9. Before serving, puree the rest of the strawberries with the syrup and lime juice to make the coulis.