Showing posts with label cream. Show all posts
Showing posts with label cream. Show all posts
Monday, March 27, 2017
passionfruit and blueberry cream tart
passionfruit and blueberry cream tart
Hi hi!
I've been in New York for nearly two weeks, and I am ready to make some lists.
Things That Are Awesome About Living in New York
- The subway system. It's so much better than MUNI. You guys don't even know.
- Mazipan rugelach from Breads Bakery. All the halva samples from Seed + Mill. Crinkle cut fries from Shake Shack. REAL BAGELS EVERYWHERE ANYWHERE ALL THE TIME. The Bee Sting pizza from Roberta's. Delis, delis, delis.
- I can get currants here! They're not a thing in California. It's weird. I want to make red currant champagne popsicles. But does champagne freeze? Should I find out? The answer is yes.
Things That Are Not-So-Awesome About Living in New York
- Humidity. That is not really A Thing in San Francisco and Portland. Or, if it is, those crazy West Coasters don't really know what they're talking about. Ehem.
- All my friends are in Brooklyn, and I am all the way in uptown Manhattan. Privileged whinnnneee. I get it. I'm just another insufferable millennial. I'm allowed to have those moments occasionally?
- The lines at the Trader Joe's in the Upper Westside. They have people holding up signs marking the end of the line. How will I get my orange chicken. How.
Things That Are Awesome About Moving
- Apartment hunting. Yes, apartment hunting! In New York City!!! No joke — it's actually SO MUCH BETTER than in San Francisco. We are looking at places with exposed brick, industrial windows, and A DISHWASHER. There's more to choose from, agents actually respond to my texts and go out of the way to send me apartments they think I'll be interested in (I am floored by this — are my standards low?!), and I'm not competing with all the jerks from Google/Facebook who offer to pay $1000+ more than the Craigslist asking price and/or pay the first 6 months rent in cash upfront. Not even joking. San Francisco needs to go.
Things That Are Not Awesome About Moving
- I don't know where anything is yet. Where do I find the best croissant in NYC? Where do I get my groceries? Where's the best farmer's market? Where do I get my hair cut for not a crazy price? Where do I buy a mirrorless camera? Which Whole Foods is The Best Whole Foods? Is it a mistake to get a taco here? Is the cronut still a thing? All you New Yorkers, HELP ME.
- My new (temporary) oven is scary and weird and European and I don't understand it.
- I still haven't unpacked any of my stuff. And I'm probably not going to until we get our own place. Because I don't want to pack up all 24 boxes all over again. Literally all my baking stuff is not very accessible at the moment, and I have not baked anything since I left the west coast.
Luckily, I have a smattering of recipes that I prepared* in San Francisco for you loyal readers!
*Because of course, when I say "prepared", I really mean "the desserts I frantically baked two weeks before I moved from ingredients I was panic-purging from my fridge/freezer/pantry", ehem.
Some of those leftover ingredients were a couple of passionfruits (leftover from this passionfruit curd pie) and some passionfruit puree (leftover from these passionfruit curd donuts), enough to make this pretty tart! If you've been reading my blog for a while, you'll be familiar with my undying love for Tartine Bakery's lemon cream tart recipe and my dedication to using it as a base for many other dessert variations (see: lemon and coconut pie jars, fresh fig and lemon tart). This passionfruit cream tart is another one to add to that repertoire — it's basically that lemon cream tart recipe I love so much, but made with passionfruit juice instead of lemon juice! The end result is less tart than the regular recipe, but equally creamy, delicious, and flavorful. Also, I topped that shiz with blueberries because I have been intrigued by the passionfruit and blueberry flavor combo ever since Sam posted these Portuguese egg tarts. It's good.
Enjoy!
PS — thanks Nicole for the hand modeling!
featured:
mercer appetizer plate || mercer mini bowl || mallorca saucer || shun paring knife
Some baker's notes:
- You can use either fresh passionfruit juice (with the seeds strained out) or frozen passionfruit puree in this recipe. Fresh passionfruit was a little hard for me to source, but I would occasionally (and rather randomly) see it at major supermarkets like Whole Foods and even Safeway. You can also use passionfruit puree, which can be found in the frozen section of Latin American markets or even online (but for a much steeper price). Whatever you do though, don't use artificial/shelf-stable passionfruit juice. They put a ton of extra sweetener and artificial preservatives in there that'll just ruin your curd.
- This crust is easy to put together, but sometimes it does have a tendency to crack here and there. Use a European style butter that has more fat than American butter (e.g. Plugra butter, and Whole Foods often has other brands including a generic version) to minimize cracking. If you don't want to bother sourcing European butter (which I often don't, because I'm cheap and lazy), simply reserve a pinch's worth of raw dough to spackle into any cracks when the tart is fresh out the oven and cooling on a wire rack. There's no need to bake again — the residual heat from the tart will bake the dough.
- When working with any citrus juice (or really, most acidic liquids), be sure to use a non-reactive glass or ceramic bowl or pot! Using a stainless steel or even copper one will cause a reaction that will leave your curd tasting metallic. Since the passionfruit and lemon juices sit in the bowl for a long time, it makes a big difference in flavor when using a glass bowl.
- This recipe works best with a quick-read thermometer (FYI — I really, genuinely love my quick-read candy thermometer), but you can wing it without one. Just keep whisk the fruit juices, eggs, and sugar for around 10 to 12 minutes, until the mixture thickens enough for a whisk to leave a trail behind.
Available link for download
Monday, March 6, 2017
Monday, February 27, 2017
Passionfruit and Cream Cheese Filled Chocolate Easter Eggs
Passionfruit and Cream Cheese Filled Chocolate Easter Eggs
Happy Friday everyone! Life has been so crazy and hectic lately Im really pleased that its a long bank holiday weekend. Theres lots planned for the weekend but at least I get to have a lie in and hopefully a chance to bake a few Easter themed treats. I saw this recipe on pinterest and immediately bookmarked it. Last year I baked chocolate easter eggs with a twist which I also baked back in 2012 so I wanted something a little different this year. This recipe was perfect as its a really quick and easy no bake treat which looks very impressive.
You need to get hollow easter eggs - larger eggs will be easier to work with as you can just spoon the filling in. I bought these mini eggs so I used a piping bag to fill the eggs. The cheesecake mixture is really quick and easy to make and tastes great on its own. My favourite part is the yolk which is a passionfruit and apricot curd. I also made some chocolate spoons to go with the eggs using my chocolate spoon mould.
Im sending this to a few blog challenges this month.
Treat Petite hosted by Kat from The Baking Eplorer and Stuart from Cakeyboi. The theme this month is Hello Spring.
Tea Time Treats hosted by Karen from Lavender and Lovage and Jane from The Hedgecombers. The theme this month is Chocolate!
We Should Cocoa hosted by Choclette from Tin and Thyme. The theme this month is No Bake which is really fortuituous as I made these before finding out what the challenge was for this month.
The Biscuit Barrel Challenge which is guest hosted by Alexandra from The Lass in the Apron on behalf of Laura from Id Much Rather Bake Than... The theme this month is candy so Im hoping that these ready made easter eggs will count!
Food Year Link Up hosted by Charlotte from My Recipe Book.
Recipe of the Week hosted by Emily from A Mummy Too
Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes. I bookmarked this as soon as I saw it and patiently waited until Easter to try it out.
Lets Cook for Easter hosted by Nayna from Simply Food.
chocolate spoon moul, cream cheese, double cream, apricot jam, butter, passionfruit and mini chocolate eggs 
making the yolk (This is a double recipe which is why the amount looks more than stated) 
cut the tops of the chocolate eggs. I left the foil wrapping on so that the eggs dont melt into the container and make a mess. Plus its quite nice unwrapping the egg and eating it. I used a quails egg tray to hold the eggs. If you have larger eggs then a regular egg carton should suffice. 
Fill with cheesecake filling 
Pipe the egg yolk on top 
This is a half filled chocolate egg (well one that I broke but waste not want not) Happy Easter! Recipe from raspberri cupcakes
Makes enough to fill 18 mini eggs plus extra to eat
For the cream cheese filling
150g cream cheese
30g icing sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
125mls double cream
For the egg yolk
1 passionfruit - sliced and sieved to get the juice only
1 tablespoon apricot jam
15g butter
For the chocolate spoon (optional)
chocolate from the tops of the chocolate eggs
approximately 75g milk chocolate
- Prepare the chocolate eggs by peeling off the top bit of foil and cutting the tops off with a sharp knife.
- Place the eggs in a suitable tray and place in the fridge.
- (I melted the tops of the chocolate eggs plus some extra chocolate to make my chocolate spoons so there was no wastage)
- Make the egg yolk by placing the pasionfruit juice, apricot jam and butter in a small saucepan over a low heat.
- Whisk continuously until the butter has melted and the mixture is smooth.
- Allow to cool completely then place in the fridge to set.
- Now make the cream cheese filling by placing the cream cheese, icing sugar, lemon juice and vanilla extract in a mixing bowl and beating until its smooth and fluffy.
- Beat the cream in a separate bowl until stiff peaks form.
- Scoop the beaten cream into the cream cheese mixture and beat until smooth.
- Place the cream cheese mixture in a piping bag and pipe into the chocolate shells.
- Place in the fridge to set for about 15-20 minutes.
- Place the chilled egg yolk mixture in a piping bag and pipe on top of each filled egg.
Available link for download
Wednesday, February 1, 2017
Peach Ice Cream
Peach Ice Cream
This weekend I made the most delicious homemade peach ice cream. I got the recipe from Annies Eats, she always has the best recipes, but it originally comes from one of my favorite food bloggers, David Lebovitz. I love that all of the ingredients are fresh, theres no sweetened condensed milk or evaporated milk like some recipes. Its so refreshing and light, perfect for a summer afternoon. Heres the recipe:
Homemade Peach Ice Cream1 1/3 lbs. ripe peaches, peeled, pitted and coarsely chopped
½ cup water
¾ cup sugar
½ cup sour cream
1 cup heavy cream
¼ tsp. vanilla extract
Directions:
Combine the peaches and water in a medium saucepan. Cook over medium heat, covered, stirring occasionally until the peaches are soft and cooked through, about 10 minutes. Remove the pan from the heat, mix in the sugar, and set aside to cool to room temperature.
Add the peaches and their juices to a blender or food processor with the remaining ingredients. Pulse briefly so that the mixture is well combined. For a smooth ice cream with no chunks of fruit, continue processing until smooth. Chill the mixture thoroughly in the refrigerator. Once chilled, transfer to your ice cream maker and freeze according to the manufacturer’s instructions.
Source: Adapted from Annies Eats, originally from The Perfect Scoop by David Lebovitz
½ cup water
¾ cup sugar
½ cup sour cream
1 cup heavy cream
¼ tsp. vanilla extract
Directions:
Combine the peaches and water in a medium saucepan. Cook over medium heat, covered, stirring occasionally until the peaches are soft and cooked through, about 10 minutes. Remove the pan from the heat, mix in the sugar, and set aside to cool to room temperature.
Add the peaches and their juices to a blender or food processor with the remaining ingredients. Pulse briefly so that the mixture is well combined. For a smooth ice cream with no chunks of fruit, continue processing until smooth. Chill the mixture thoroughly in the refrigerator. Once chilled, transfer to your ice cream maker and freeze according to the manufacturer’s instructions.
Source: Adapted from Annies Eats, originally from The Perfect Scoop by David Lebovitz
YUM!
Available link for download
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