22 February 2018

Cake poire chocolat (Pears and chocolate cake)






Many recipes start with the same story, someone get you pears or plums or whatever (and you already have yours in my case pears and you have to do something because otherwise they get lost.) 
And I do not like the waste of food either fruit or something else.
Remember that it's still hot here (read summer) so it's easy to spoil it.
I can't wait Autumn arrive is my favorite season.

Well I had pears (see photo) and Gerardo (hubby) brought more pears, I remembered having seen this recipe, I did not know where or in what language I finally found it in  a French site .

The pears and the chocolate go well absolutely and this is a cake / dessert because  is moist and with the pears  is really good. Depending on the mold you can put 4 or 5 pears.
And since pears and chocolate go so well together I love this recipe has chocolate sauce as well.

Adapted from :Cuisine Actuelle   (in french)














Ingredients

4 or 5 little pears
8 cl water
1 cinnamon stick
 170 grams sugar
1 teaspoon vanilla
80 grams  bitter dark chocolate
120 grams butter
200 grams  all purpose flour
dry yeast (1 sachet ) 
3 eggs
30 grams powder cacao



Method

To make the pears in syrup:

Peel the pears while keeping them whole. Pour the water into a saucepan, add 80  g sugar and vanilla and cinnamon stick, bring to a boil.
Add the pears and cook  for 15 minutes. Let cool in the syrup.

Preheat the oven to 180° c (356 ° F).
Cut the chocolate in pieces and melt them with the butterin bain marie.Mix well to obtain a homogeneous texture.
In a large bowlmix the flour with the yeast,, the remaining sugar and the sifted cocoa. Make a well in the center and then incorporate whole eggs and chocolate/butter mixture.Pour half of dough in a buttered cake tin and arrangw the whole pears and cover with the rest of the dough. Bake for about 40 minutes. or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


Chocolate sauce (optative)

120 grams semisweet chocolate 
coarsely chopped
1/2 cup heavy cream

Place chocolate in a  medium bowl.
In a saucepan bring cream to a boil. Pour over chocolate whisk until smooth.
Let cool until thick  by 2 to 3 minutes.
Pour over chocolate /pears cake for a double chocolate treat.



print recipe





pears from here





En español
Cake de peras y chocolate

















14 February 2018

Passionfruit Mousse (Mousse de maracuya)






I wish I had done this post yesterday but it was impossible for the usual reasons, in a way my time is not mine for now and it's fine, but finally I'm here with this  passionfruit  dessert.

I love maracuya and in many parts it gets frozen and I also, although we are close to Peru it is easier to have frozen  passion fruit  pulp and can be used when you need.

 I am really impressed  how  many passionfruit recipes come from Australia or the United Kingdom and are very good.

This is a delicious maracuya mousse you just have  the patience to wait. It is better to do it at night and it will be ready for the other day.


I noticed  Yotam Ottolenghi  ( an amazing chef) in his book "Sweet " has many passionfruit recipes  he is a really genius in pastry and desserts.
 You can find his last book in Amazon UK . or Amazon.com.


Source : Recipe plus




Ingredients

4 eggs separated
300 grams (12 oz) passionfruit  frozen pulp(reserve 2 tablespoon)
1 1/4 cups heavy cream whipped
1 cup granulated sugar
1 tablespoon powdered gelatin dissolved in water


Method

Cut 3-13 inch pieces of foil.
Cut  in half  lenghtwise then fold each piece
lenghtwise again.
Wrap around 6 teacups extending foil 1/3 inch above rim.
Secure with tape.

In a bowl whisk together egg yolks and 1/2 cup of sugar until light and creamy.
Add passionfruit pulp.
In a little bowl pour 1/4  cup of water and sprinkle gelatin over top, let stand until the gelatin softens and swell about   5 to 8 minutes.

Gently add the gelatin and let cool slightly then fold in.
Fold in whipped cream and whipp egg whites to soft peaks, gradually add remaining sugar and whipp until thick and gently fold in.

Distribute between prepared teacups. Chill for 5 hours in fridge or all night.
To serve carefully remove foil. 
Top each mousse with a little reserved passionfruit pulp.

I know is a dessert but I find fruit's mousse delicious for breakfast. 





print recipe 










Roses and basil  from my yard






en español

Mousse de maracuya















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