Double Baked Bacon + Egg Potatoes
A dessert to show your love this Valentine's Day!Now, be careful when it comes to gelatine - this stuff's behaviour entirely depends on it being shown devoted love and care! This recipe uses powdered gelatine which needs to be bloomed - basically introduced to liquid which will then set - before adding to the warm panna cotta mixture. Here, the liquid is water and it MUST be cold otherwise the gelatine grains can swell and the resulting panna cotta will be grainy.Once the bloomed gelatine is added to the coconut cream mixture, DO NOT let the liquid boil. This can result the gelatine losing its essential setting properties. Or the panna cottas can come out in two layers - one gelatinous, the other creamy. With all of that said, the final panna cotta is totally worth the gelatine drama!If you're vegetarian or vegan: You can replace the gelatine with agar agar powder, a vegan setting agent made from algae. However, agar agar sets much more firmly than gelatine, so you will need less. A good rule of thumb is a ¼ tsp of agar agar for every 1 tsp of gelatine powder. Start the recipe from Step 3 - unlike with gelatine, allow the coconut mixture to boil, then add the vanilla and agar agar (exact quantity depending on the strength you use) then bring it to a rolling boil for 2 minutes while whisking to prevent clumping. This will cook the agar agar. Then pour into the ramekins and leave to set.
The easiest breakfast to put together that looks super fancy for Christmas morning. Depending on how cold your puff pastry is, it'll take longer for your puff pastry to cook, keep an eye on it and adjust time based on how puffed and golden your pastry looks.
An easy-to-follow video tutorial on dumpling folding methods. 10 patterns covering all levels of skill. Extra tips to make your attempts to fold dumplings fail-proof.
Life has settled down to a routine lately since I came back. The bf has been overseas for more than a month, and I am not sure when he is coming back. So I've been using the extra time to bake and make desserts quite a bit. I miss traveling and wish I can do more of that this year, especially now that I still have a valid US entry visa for about 9 months left. Summer is here (or almost) and everyone seems to be in a traveling mode, and so do I. My next trip will be during memorial day weekend down to Louisiana to visit the bf's family and hopefully it won't get canceled last minute due to work (which has happened a lot before) When I opened my freezer for the first time after the trip, I knew that I need to make an effort to clean it up. I have frozen berries from red/white currants, black currant, raspberries, strawberries, blackberries, blueberries, yellow raspberries, you name it, it is crazy. I had some white chocolate mousse that I have put in a mold and ready to be used up in a cake, everything is in there. Now that Summer is getting really close, I definitely need to clean that up before stocking up again for the next winter time. Since I haven't gotten around to download the new cake pictures from the camera yet, I will start by posting the one I made from last year before I left on my trip, in no particular order (I have A LOT). As you've probably know, I am a big fan of Pierre Herme's lemon cream and I had been thinking of making the passion fruit version of that. Passion fruit is probably my favorite tropical fruit (same level as mango), something about the bright taste just reminds me of sun in tropical paradise. Anyways, so I was trying to use up some of the ingredients in my freezer (which I still need to do) before I left for months, and I found tart dough sitting in the back of my freezer. I thought this was perfect to make the passion fruit tart I've been wanting to make. Pierre Herme and Laduree have a recipe for their passion fruit and raspberry tart. Pierre's version has a layer of thin genoise and raspberry jam in the bottom, while laduree does not. Instead, Laduree's version has fresh raspberries on top of the tart, which one of my favorite blogger, Evan, tried in her blog and she made it as beautiful as the book does. The recipe for the passion fruit cream is similar, both has huge amount of butter that you blend at the end. It is not really surprising since Pierre used to work at Laduree before opening his own shop, so you would find similar desserts between the two. I decided to go with Pierre's version by adding thin genoise and raspberry jam layer in the middle. I didn't use his genoise recipe though, I used some joconde I had available at that time and I made simple raspberry jelly. I wanted to make a mini version of the tart, I've always liked mini everything as I think it is prettier. The tart dough I had was from Pierre Herme recipe, same one as I used in this lemon tart. I used the same recipe for the passion fruit cream, just substituted passion fruit for the lemon. As expected, the resulting cream is bursting with passion fruit flavor and as smooth as it can be. I made the leftover joconde and cream and raspberry jelly to make the cake version of it and it is equally good! Pierre Herme Sampler Speaking of Pierre Herme and Laduree, look where I went to and what I got on my Japan visit!! I was literally jumping up and down when I was finally there . Too bad the Pierre Herme store I went to, didn't have a complete selection but I was happy enough to try his famous Ispahan among everything else (I had the regular size of Ispahan but can't find the picture). It didn't stop us from coming back the second time though. Laduree however, it didn't look like an ordinary bakery, it is a boutique! It is also the most expensive one among everything else. Everthing in it, the decor, the place, seemed really Parisian and upscale. We definitely feel like a queen there. I would hope so when I am paying $15 for a small piece of cake, and more than $10 for 2 scoops of ice cream. We were always seated by the window overlooking the famous high-end Ginza shopping district. We also went to Sadaharu Aoki, no less than 3x in a week.I also found Toshi Yoroizuka by surprise. Nonetheless, the week I had in Japan was full of gourmet concoctions. I can't upload all of my food pictures, but there are TONS of these kind of goodies! Sadaharu Aoki's lemon tart with white chocolate cream and fresh strawberries (BF's favorite!) Sakura and Green Tea Eclair at Aoki's Toshi Yoroizuka's patisserie, I had the sakura white chocolate mousse (not pictured here) It was an amazing week we had in Japan.I finally got to cross off one item in my bucket list, which is visiting Japan during the cherry blossom season, and let me tell you, it was AMAZING! Japan is amazing, from the people, the food (oh the food was definitely memorable), the culture, everything was great, except the fact that it is also expensive. Will definitely go back there one of these days. Raspberry and Rose Religieuse Fraise (strawberry buttercream, joconde, strawberr garniture) Laduree Boutique In the meantime, I will leave you with the recipe for passion fruit tart. You can omit the joconde and raspberry jelly, and just made a passionfruit tart, maybe with some raspberries on top. Have a happy Summer! Passion Fruit and Raspberry Tart adapted from Pierre Herme Pate Sucree yield: three 101/2-in crusts or four 8-in crusts 300g unsalted butter, cubed, at room temperature 190g powdered sugar 60g ground almonds 1 vanilla bean, scrapped 2 eggs, room temperature 500g all-purpose flour 1 tsp salt * Put the butter in a mixer bowl and cream until smooth and creamy using a paddle attachment. * Add the sugar, ground almonds, and vanilla bean seeds. Mix until combined. * Add the eggs one at a time, fully incorporating the previous one before adding the next one (the dough might look curdled at this point but don't worry, it'll come together once you add the flour) * Combine the flour and salt. Add to the dough in about three addition. Mix until just it comes together. Do not overwork! Like Pierre said, "it's better to have lumps of butter rather than to have an overworked dough". * Divide the dough in the portions you need. Form each one into a ball and flatten it into a disk. Wrap each disk with plastic wrap and store in the fridge overnight (you can also freeze the dough at this point and thaw it in the fridge overnight). * Remove one disk from the fridge, and roll it either between two sheets of parchment paper, or just well-floured surface. You need to move quickly though. You don't want the dough to be soft and overworked. * Line your tart pan with the dough and put it back in the fridge for at least 1-2 hrs to rest. * Preheat the oven to 350 F. * When you're ready to bake, put a parchment paper on top of the dough and fill the bottom with either rice or beans. * Bake for 20 minutes. Take the parchment paper and the beans/rice off, then continue to bake for another 5-10 minutes until it's golden brown. * Let cool in the ring. Passion Fruit Cream 200g whole eggs 180g granulated sugar 150g passion fruit pulp (no seeds) 15g lemon juice 300g unsalted butter, at room temperature Mix the eggs, sugar, passion fruit pulp, and lemon juice and cook in a bain-marie, making sure that the bottom of the bowl doesnt touch the hot water underneath. Stir/whisk constantly until the mixture thickens and reach 85-86C. Strain the mixture and let cool to about 55-60 C and put it in a blender (if you don't have a hand-held blender). Add the butter a couple of pieces at a time, to make an emulsion. The mixture will lighten in color. Continue running the blender for a few minutes after all of the butter has been added to ensure the airy and light cream. Make sure stop and run the blender a few times to avoid over-heating. Joconde - or use any thing sponge Raspberry jelly - you might want to quarter the recipe depending on how many tarts you're making Passion Fruit Glaze neutral glaze (see below) passion fruit juice (with pulp) Translucent Glaze 250 ml water Orange zest Lemon zest 1 used vanilla pods or ½ vanilla bean seeds 100 g sugar 10 g pectin NH (15g for regular pectin) 10 g lemon juice 3-4 chopped mint leaves · Combine the water, zests, and vanilla pod/seeds and heat it to 45 F. · Add the sugar and the pectin. Bring to a boil for about 2 minutes. · Remove from the heat, add the lemon juice and mint leaves. · Leave in infusion for 30 minutes in room temperature, and run through a fine sieve. · Keep in the refrigerator
This Brazilian passion fruit mousse is an easy recipe that is creamy, sweet, and slightly tart. To top it off, it has a rich tropical flavor that will make you want more!
This homemade Passionfruit Curd recipe is easy to make and a delicious tropical touch to any dessertsMakes 1 1/2 cups
The key to cooking eggplant is to pre-salt and let your eggplant sweat before cooking it. Doing this extra step results in perfectly tender delicious eggplant every time.
Fluffy and light vegan mango passion fruit mousse. This recipe is completely nut-free, dairy-free, and eggless and uses aquafaba to create a bubbly airy mousse that's incredibly delicious!
Here’s a delightful and refreshing recipe that will transport you to a beach paradise with every sip – the Pineapple Passion Fruit Mezcal Margarita. In this blog post, we’ll guide you through the ingredients, tools, and steps needed to craft this exotic cocktail that will undoubtedly impress your friends and elevate your mixology skills. Ingredients...Read More
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Discover tropical bliss with our passion fruit cocktail recipes. Perfect for any taste! Click to explore and mix your sunshine.
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This passion fruit tart, with it’s crisp tart shell and easy passionfruit curd custard filling tastes as good as it sounds. It’s all kinds of tropical dessert bliss.
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The current situation that we live in has put a stop practically to our original birthday plans. We purchased our house back in December 2017,…
Discover tropical bliss with our passion fruit cocktail recipes. Perfect for any taste! Click to explore and mix your sunshine.
How to make easy passion fruit (granadilla curd) that is perfect served on yogurt, drizzled on cakes, or sandwiched between biscuits.
Thank you my loyal followers for stopping by to read my blog. I know I’ve been kind of absent and have not posted as often lately. I recently had back surgery-3 weeks ago, and I’m still trying to recover and I am not able to stand for very long still, so thank you for... Read More
This Passionfruit Tart features a Chocolate Cookie Crust, and a delicious creamy passionfruit filling. The chocolate crust is the perfect compliment to the tangy and sweet passionfruit filling.
These stunning cheesecake bars feature a coconut and vanilla wafer cookie base, an ultra-creamy vanilla bean cheesecake, topped with a tart layer of passionfruit gelée on top.
All it takes is five simple ingredients to make this easy, decadent lilikoi (passion fruit) creme brulee. Dark amber sugar crust atop a thick, and creamy custard just waiting to be eaten at your next get together.
Chef Steven Doherty's lemon and passion fruit tart recipe is given a burst of tangy sweetness with the addition of fresh passion fruit juice.
Love a good, creamy cheesecake recipe? We're coming through with this tropical passion fruit cheesecake recipe that is sweet, tangy, and oh so good!
Don't forget to visit our blog page for further ideas and also basic applications of fruit purees! If you see an idea you like and would like a recipe, make sure to subscribe to our email list, we send those periodically at no charge. If you have also suggestions do not hesitate to email us directly. # 1 Passion Fruit Cake #2 Passion Mimosas #3 Passion Fruit Mango Tart # 4 Passion Fruit Mousse Cake #5 Passion Fruit Lemonade Click here for fruit purees made in Costa Rica, including passion fruit(Maracuya)
Creamy rich lemon cheesecake filled with blueberries, over a graham cracker crust with homemade blueberry sauce
Watch my video recipe and learn how to make awesome and healthy blueberry, matcha and passion fruit mini cakes from scratch!
