Raspberry Tartelettes with Crème Patissière

DSC02040blogHappy Mother’s Day, everyone!

Of course, today, my wonderful beloved Mum could choose what I should bake for our dessert. She wished for something nice and simple that would not cause too much chaos in our kitchen. As I myself am very busy at the moment (= little baking time), I decided to make simple Raspberry Tartelettes with Crème Patissière.DSC02050blog

DSC02042blogI have already made very similar Strawberry Tartelettes last year – check out the recipe here. This year, I decided to buy the bases for the tartelettes at our local bakery. Their quality is fantastic – they’re crisp and simply delicious!DSC02022blogDSC02047blogToday, I made the crème patissière and decorated the tartelettes with raspberries (some also with strawberries – as my Dad prefers them 😉 ), cream and a pineapple mint leaf. So simple – and sooooo good!

Enjoy this lovely day!

Much love (especially for my Mum ❤ ),
Bettina.

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Forest Berry Sorbet

I’m a real berry-lover. I like them almost as much as chocolate (that is saying A LOT!) – and in summer even more! 😉 Therefore, this wonderfully light dessert is all berries: Wild strawberries, blueberries, blackberries, raspberries, … Each already fabulous on its own and when combined, simply amazing!I do not yet have enough berries in my garden to make this sorbet not only homemade, but also “homegrown”, but all the berries used for the decoration are out of my own garden. ❤

For the sorbet I used frozen berries, which were also really tasty. To add an extra touch I put some lime juice into the sorbet as well – it makes it even more refreshing! What are your favourite berry recipes? Feel free to comment below and share your ideas – I am looking forward to it.Berry much love,
Bettina.

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Forest Berry Sorbet

Serves 8
Preparation time: 10 min
Total time: 30-40 min (with an ice cream-machine)

Ingredients:

  • 600g forest berries (wild strawberries, raspberries, blackberries, blueberries, …)
  • 1-2 tbsp. water
  • juice of 1 lime
  • 180-220g sugar (depending on the sweetness of the berries and your taste)

Preparation:

  1. Put the berries, water and lime juice into a pot.
  2. Bring to the boil, then, let the mixture simmer for about 15 minutes.
  3. Add sugar and let it simmer for another few minutes (the sugar has to dissolve completely). Taste the mixture to decide on the right amount of sugar, but be careful: the sorbet will lose sweetness when frozen!
  4. Blend or pound the berries and to press through a sieve. Put in the fridge to cool down.
  5. Put the cooled sorbet mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like.

    Berries from my own garden!

    Berries from my own garden!

  6. Decorate with fresh wild berries and serve!

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To get a printed version: Download the pdf. (Both English and German versions available!)

Forest Berry Sorbet

Waldbeer-Sorbet

Raspberry Ice Cream

Raspberry Ice Cream

I scream, you scream, we scream for ICE CREAM! It’s getting hot – and the hotter it gets, the more ice cream we need!This raspberry ice cream will fulfill all your ice cream dreams – it’s so incredibly fruity and creamy and the colour! Oh my, I think I need some more.

So, think pink and love raspberry ice cream – it’s as simple as that.

By the way – this ice cream goes perfectly with the Blueberry Sorbet I’ve shown you a couple of weeks ago. A really irresistible couple both in taste and making – because you can use the spare egg whites for the Blueberry Sorbet. It seems as if they had been made for each other… ❤

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Raspberry Ice Cream

Serves 8
Preparation time: 15 minutes
Total time: 30-40 minutes (with an ice-cream-maker)

Ingredients:

  • 250g fresh raspberries
  • 140g sugar
  • little lemon juice
  • 3 egg yolks
  • 150ml milk
  • 150g cream

Preparation:

  1. Whisk egg yellows and sugar in a bowl (with an electric whisk) until very creamy.
  2. Put milk and cream in a pot and heat up to about 75°C. Then, pour it carefully into the egg yolk mixture (while whisking). Put the mixture on a bain-marie or (carefully!) back into the pot and heat again until the mixture thickens.
  3. Put the ice cream mixture into the fridge and let it cool down.
  4. Blend the raspberries and lemon juice and mix into the cooled ice cream mixture.
  5. Put the raspberry ice cream mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like.

(recipe after “Eis-Träume – Selbstgemachtes aus Früchten, Milch und mehr” by Sabine d’Agostino)

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To get a printed version: Download the pdf. (Both English and German versions available!)

Raspberry Ice Cream

Himbeereis

Coconut Raspberry Ice Cream (vegan)

Coconut Raspberry Ice Cream

It won’t get any easier and it won’t get any faster. This recipe is so incredibly simple you’ll be happily enjoying your homemade ice cream before you’ve even realised that you’re making it. Doesn’t sound logical to you? Well, I must confess, after two days of semester finals at the university my brain isn’t exactly as fresh as usually, but believe me, I can still prepare this ice cream. Because anyone can, it’s really easy-peasy!

There are only 4 ingredients needed, the ice cream is vegan and less heavy than most “traditional” ice creams. Furthermore, it is wonderfully refreshing and creamy…ohh, really, there’s no reason why you shouldn’t be making it right now, believe me!

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Coconut Raspberry Ice Cream

Serves 8
Preparation time: 5 min
Total time: 30-40 min (with an ice cream-machine)

Ingredients:

  • 5 dl Thai coconut milk (if possible, stored in the fridge for at least 4h)
  • ¼ – ½ cup white sugar (depending on how sweet you like it)
  • 1 tsp. vanilla extract
  • 1 cup raspberries (frozen)

 Preparation:

  1. Whisk the coconut milk, sugar and vanilla extract until the mixture is nicely blended. If you use really cold coconut milk it can even reach stiff texture.
  2. Put the mixture into the ice cream maker and freeze it according to the manufacturer’s instructions.
  3. When the ice cream is almost done, get the frozen raspberries out of the freezer. Put them in a little plastic bag and use a rolling pin (or something similar) to make small raspberry-pieces. Add them to the ice cream immediately and let it churn for another 5 minutes.
  4. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like.

(recipe adapted from http://www.twopeasandtheirpod.com/)

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To get a printed version: Download the pdf. (Both English and German versions available!)

Coconut Raspberry Ice Crem (vegan)

Kokosnuss-Himbeer-Eis (vegan)

Berry-Cake in a Jar

SONY DSCI can hardly wait for the berry-season to arrive! And I will have some berries in my own garden, too, which is very exciting! But even more exciting is this: A berry-cake in a jar – it can be transported anywhere without difficulty and it is ready in a jiffy. It’s really a berry-cake to go!SONY DSCI adapted this recipe (slightly) from the one in “Klitzekleine Glücklichmacher” by Daniela Klein whose absolutely marvellous blog you can find here.

The dough of these little beauties (which, by the way, can be prepared in either ovenproof jars or small ovenproof dishes) is moist an soft and, of course, the cake contains full berry power!SONY DSCAnd let me tell you a secret: You can even bake these cakes with frozen berries! No need to wait for the “real” berry season – I officially open it NOW.

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Berry-Cake in a Jar

Preparation time: 15 min
Baking time: 20-25/28-33 min
Yield: about 4 jars or 8 small ovenproof dishes

Ingredients:

  • 120g butter (softened)
  • 120g sugar
  • 2 eggs
  • lemon zest (of a natural lemon)
  • 200g flour
  • ½ sachet of baking powder
  • 250g berries (mixed; frozen or fresh)
  • confectioners‘ sugar
  • butter to grease the jars/ovenproof dishes
  • ovenproof jars or small dishes
  • fresh raspberries to decorate

Preparation:

  1. Preheat the oven to 180°C.
  2. Mix butter and sugar in a big bowl until the mixture is light, soft and creamy.SONY DSC
  3. Whisk the eggs slightly and add them together with the lemon zest, the sieved flour and baking powder to the butter mixture. Continue whisking. Wash and dry the fresh berries/ use the frozen berries cold.
  4. Grease the jars/ovenproof dishes and put some berries into them.
  5. Distribute the dough and berries alternately until they are filled up to ¾ of their height. (The ovenproof dishes can also be filled more highly, if you like.) Finish off with a few berries.SONY DSCSONY DSC
  6. Put the jars (without lid!)/ovenproof dishes into the oven and bake them for 28-33 or 20-25 minutes, respectively. Check whether they’re done using a needle/fork. (Stick it into the cake – if it comes out clean, you can take the cake out of the oven.)SONY DSC
  7. If you need to transport the cake or if you would like to store it for a bit longer, just put the lid onto the jar. Decorate with confectioners’ sugar and fresh berries when serving.

(recipe adapted from „Klitzekleine Glücklichmacher“ by Daniela Klein)

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Berry-Cake in a Jar

Beerenkuchen im Glas

Madam Puddifoot’s Victoria’s Sponge Hearts with an Orange Twist and Homemade Raspberry Jam

Madam Puddifoot's Raspberry Victoria's Sponge Hearts with an Orange Twist and Homemade JamCan you feel the love..? The love these little beauties spread, I mean. Inspired by Harry’s very unsuccessful Valentine’s day-date with Cho Chang at Madam Puddifoot’s they are even decorated with little confetti hearts that might have been thrown onto them by one of the cherubs:

‘Um … d’you want to get a coffee?’ said Cho tentatively, as the rain began to fall more heavily.
‘Yeah, all right,’ said Harry, looking around. ‘Where?’
‘Oh, there’s a really nice place just up here; haven’t you ever been to Madam Puddifoot’s?’ she said brightly, leading him up a side road and into a small teashop that Harry had never noticed before. It was a cramped, steamy little place where everything seemed to have been decorated with frills or bows. Harry was reminded unpleasantly of Umbridge’s Office.
‘Cute, isn’t it?’ said Cho happily.
‘Er … yeah,’ said Harry untruthfully.
‘Look, she’s decorated it for Valentine’s Day!’ said Cho, indicating a number of golden cherubs that were hovering over each of the small, circular tables, occasionally throwing pink confetti over the occupants.

– Harry Potter and the Order of the Phoenix, p. 493.

Victoria's Sponge Hearts

It’s a great pity that they didn’t get some of these little Victoria’s Sponge Hearts at Madam Puddifoots – things might have turned out differently… 😉 Whether you want to surprise your love or maybe just a dear friend or family member, you can’t go wrong with a lovely little heart like this one and a nice cup of coffee to round it off!

Victoria's Sponge Hearts

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Madam Puddifoot’s Victoria’s Sponge Hearts with an Orange Twist and Homemade Raspberry Jam

preparation time: about 2h (if you don’t make the raspberry jam yourself:  1h 15 min) baking time: 8-10 min
yield: 20-24 hearts

Perfect to surprise a dear person on Valentine’s Days with a sweet and fruity little heart!

Ingredients:

Jam:

  •        1 apple
  • ­       500g raspberries (frozen or fresh)
  • ­       1.5 cups (300-320g) gelling sugar/jam sugar
  • ­       4 tbsp. fresh orange Juice

Victoria’s Sponge Hearts:

  • ­       4 eggs
  • ­       120g sugar
  • ­       1 pinch of salt
  • ­       1 tbsp. warm water
  • ­       1 tbsp. fresh orange juice
  • ­       zest of ½ orange
  • ­       80g flour
Furthermore:

  •        raspberry jam (homemade à as described on the left side; or bought)
  • ­       2-3 tbsp. Grand Marnier
  • ­       2 tbsp. fresh orange juice
  • ­       1 tbsp. Grand Marnier
  • ­       about 6 tbsp. confectioner’s sugar

Preparation:

  1. Prepare the jam:SONY DSC
    1. Finely grate the apple. Put the grated apple, raspberries, gelling sugar and fresh orange juice into a large pot and cook at a rapid boil for at least 10 min.
    2. Fill into preheated glasses and close immediately. Let it cool down for 2-3h. (If you want to continue right away with SONY DSCVictoria’s Sponge Hearts, put a bit of jam into a small bowl and let it rest in a cool place for about an hour.)
  2. Preheat the oven to 220°C. Line the base of the tin (about 15 x 12in) with baking parchment.
  3. Separate the egg whites from the egg yolks. Put the egg yolks into a large bowl and put the egg whites into a medium sized bowl.
  4. Add sugar, one pinch of salt, warm water and orange juice to the egg yolks. Whisk until light and fluffy. Add zest of ½ orange. Set aside.
  5. Add a pinch of salt to the egg whites and whisk with an electric whisk until stiff. Put the whipped egg whites on top of the egg yolk-mixture.
  6. Sift the flour on top. Gently fold in and combine, trying to keep the volume.
  7. Pour the mixture into the tin and level into all the corners, smoothing the top with a palette knife.SONY DSC
  8. Bake for 8-10 minutes in the middle rack of the oven until golden brown on top.
  9. Generously sprinkle a kitchen towel with additional white sugar (take as much as you need to get the entire towel covered with a thin layer of sugar). Carefully turn the sponge out of its tin onto the towel. Immediately remove the baking parchment. Cover cake with the baking tin and let it cool down (for about 5 minutes).SONY DSC
  10. Cut out about 24 little hearts. Combine two hearts – brush the upper one lightly with Grand Marnier and the lower one with the raspberry jam.
  11. Combine orange juice, Grand Marnier and confectioner’s sugar (if the glaze is too runny or too think, add more confectioner’s SONY DSCsugar/orange juice – it should be well covering). Brush the upper heart with the glaze and decorate with a raspberry and sugar hearts. Let it dry for at least 10 minutes.SONY DSC

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Madam Puddifoot’s Victoria’s Sponge Hearts with an Orange Twist and Homemade Raspberry Jam

Madam Puddifoot’s Victoria’s Sponge Herzen mit einem Orangen Twist und Hausgemachter Himbeerkonfitüre

Birthday Cake No. 1

SONY DSCOooh, I’ve been baking for hours and hours this weekend! It was my birthday and I wanted to offer my guests a selection of sweet treats. SONY DSCI’ll show you the other recipes during the next couple of weeks – but I have to show you the pictures of my Himbeerquarktorte right away!SONY DSCIsn’t this cake beautiful? And absolutely D-E-L-I-C-I-O-U-S!! SONY DSCI decorated it inspired by two of my favourite hobbies – ballet and music. To create the lovely chocolate decoration I used chocolate moulds similar to those I used for Harry Potter’s Chocolate Frogs.SONY DSCSONY DSCYou can find the recipe of the Himbeerquarktorte here – go for it! SONY DSC