Beeren – Seite 2 – Coconut & Vanilla

Erdbeertörtchen mit Joghurt-Limetten-MousseStrawberry Tartlets with Yogurt-Lime-Mousse

Update: Für das deutsche Rezept nach unten scrollen!

I’m back from Flanders! Bruges is such a beautiful city. You can just stay there for a couple of days, because there is so much to see and the beauty of the town is just overwhelming. Another pleasure was a shop there, called Dille & Kamille, which was heaven for everything in the kitchen. And it was cheap! If you’re ever in Belgium or the Netherlands, go there!

picture by http://www.dille-kamille.nl

Before the (straw)berry season is over, I want to give you access to a delicious and beautiful recipe. I found that recipe a while ago in a magazine and this year it was the time to make it.

It looks more difficult than it is. All you need is some time to prepare the different elements. Assembling those isn’t tough.

The tartlets are light and fluffy, fruity and have a nice addition, because of the lime. They are just perfect for summer, and even better for a dinner with friends, because they are so good looking. Don’t forget the chilling time for the end result and maybe even some in between for the mousse. I used dessert rings, that were 8 cm in diameter, which were just perfect for that purpose. In the recipe cleaned yogurt pots were used. You can also use other moulds, that fit. The rings were perfect, because you haven’t turn the whole thing upside down and then turn it around again. You just pull of the ring. Easy.

Vor einem Jahr: Pfirsich Tartelettes

Erdbeertörtchen mit Joghurt-Limetten-Mousse

aus der Zeitschrift kreativ küche

ergibt: 4 Törtchen, je 8 cm Durchmesser

Zutaten:

3 Eier
75 g Zucker
50 g Weizenmehl
30 g Speisestärke
250g Erdbeeren
4 Blätter Gelatine
Saft von 2 Bio-Limetten (natürlich könnt ihr auch noch die abgeriebenen Schalen dazugeben)
75 g Puderzucker
400g Naturjoghurt
3 Eiweiß
Salz

Den Ofen auf 180° C vorheizen.

Eine Backform (20 x 20 cm) mit Backpapier auslegen.

Die Eier mit dem Zucker hell und schaumig schlagen. Mehl mit der Stärke mischen und über die Eier sieben. Mit einem Spatel unterheben. Den Biskuit gleichmäßig in der Form verteilen und 15 Minuten backen bis er goldgelb ist. Den Kuchen auf ein Gitter stürzen und auskühlen lassen. Das Backpapier abziehen.

Dessertringe mit Durchmesser 8 cm (oder andere Ausstecher) nehmen und 4 Kreise aus dem Kuchen stechen.

Die Innenwand der Dessertringe mit Backpapier auskleiden. Die Ringe auf eine Platte stellen, die in den Kühlschrank passt. Je einen ausgestochenen Kuchenboden in die Ringe legen.

Die Erdbeeren waschen und die Strünke entfernen. In dünne Scheiben schneiden. Die großen Scheiben – mit der breiten Seite nach unten – an der Innenseite der Ringe platzieren. Den Rest kleinwürfeln und auf den Kuchenböden verteilen.

Die Gelatine 5 Min. in kaltes Wasser legen. Den Limettensaft und die Hälfte des Puderzuckers erwärmen (+ Limettenschale, wer mag), währenddessen umrühren. Die Gelatine ausdrücken und im warmen Saft auflösen. Vom Herd ziehen,den Joghurt hinzufügen und unterrühren.

Die Eiweiße mit einer Prise Salz steif schlagen und den restlichen Puderzucker nach und nach unterrühren. Das steif geschlagene Eiweiß vorsichtig unter die Joghurtmischung heben. Das Mousse auf den Erdbeeren in den Ringen verteilen. Sollte das Mousse noch nicht fest genug sein, einfach ein paar Minuten in den Kühlschrank stellen, bis es anfängt anzuziehen (wegen der Gelatine), dann verteilen.

Die Törtchen 2-3 Stunden in den Kühlschrank stellen. Vorsichtig die Ringe und das Backpapier entfernen.

Servieren!

picture by http://www.dille-kamille.nl

Before the (straw)berry season is over, I want to give you access to a delicious and beautiful recipe. I found that recipe a while ago in a magazine and this year it was the time to make it.

It looks more difficult than it is. All you need is some time to prepare the different elements. Assembling those isn’t tough.

One year ago: Peach Tartelettes

Strawberry Tartlets with Yogurt-Lime-Mousse

from kreativ küche

yields: 4 tartlets 8 cm in diameter

Ingredients:

3 eggs
75 g sugar
50 g flour
30 g corn starch
250g strawberries
4 sheets gelatine
juice of organic 2 limes (feel free to add the zest as well)
75g powdered sugar
400g plain yogurt
3 egg whites
salt

Preheat the oven to 180° C.

Layer a pan (20 x 20 cm) with parchment paper.

Beat the eggs with the sugar, until fluffy and pale. Combine the flour with the corn starch and sieve over the eggs. Fold in gently with a spatula. Fill the sponge into the pan evenly and bake for about 15 minutes, until golden brown.

Turn out the cake on a cooling rack. Let the sponge cake cool. Strip off the parchment paper.

Use dessert rings 8 cm in diameter (use other moulds, if you don’t have rings). Cut out 4 circles in the size of your rings from the sponge cake. Layer the inside walls of the rings with a strip of parchment paper. Place the rings on a small platter, that fits in your fridge. Place a sponge circle in every ring.

Wash the strawberries and remove the stems. Cut them into thin slices. Place the large strawberry slices – peak up – around the inside walls of the rings. Dice the rest and spread it onto the middle of the sponge circles.

Soak the gelatine sheets in cold water for 5 minutes. Heat the lime juice (optional: with the zest) and half of the powdered sugar, while stirring. Squeeze the soaked gelatine out and resolve it in the warm juice. Remove from the heat. Add the yogurt and combine.

Beat the egg whites with a pinch of salt until stiff. Gradually add the rest of the powdered sugar. Fold the egg whites gently into the yogurt mixture. Spread the mousse on the strawberries in the rings. If the mousse isn’t firm enough let it sit in the fridge for a few minutes, until it starts to set.

Place the tartlets in the fridge for 2 – 3 hours. Gently remove the rings and the parchment paper.

Heidelbeer-Zitronen-TarteBlueberry-Lemon-Tart

Update: Für das deutsche Rezept nach unten scrollen!

Today I’m finally fighting against my writer’s block. I didn’t stop to photograph, or beware! cooking and baking. But when it came to blogging my head was blank.

On the other side I had so many things floating around my head, because just recently I began to work on my diploma thesis. Which is a totally new territory to me.

I would say „so we see what happens next“, but I already know what will happen next… vacation! Yes, finally I’ll have some days off! Next week I will be staying in Bruges in Belgium. From there we will make some trips in Flanders, as to Gent, Brussels, Antwerp, Lille…

I’m excited and looking forward to this trip! If you have ever been there, or live there and have some tips for me, I would be pleased. Let me know!

There happened so much that I can tell you, that fighting down the blockade was really easy! But a blog post is nothing without food. So I recommend you this light and fresh summer tart.

Enjoy some blueberries, as long as you can. This tart is just perfect. Because it can be best eaten cooled. And with it’s tangy flavour of the lemon and the sour cream it’s great in the heat. If you have some other flour in your pantry, than the common wheat flour, mix something up and try it in that crust. Spelt, whole wheat or something gluten-free like quinoa or teff, will make a nutty crust, that pairs well with the filling.

Vor einem Jahr: Meloneneis

Heidelbeer-Zitronen-Tarte

nach einem Rezept von kiss my spatula

Zutaten:

Teig:

100 g weiche Butter
110 g Zucker
1 Ei
150 g Weizenmehl (kann teilweise durch Vollkorn- oder Dinkelmehl ersetzt werden, schmeckt dann nussiger)
1 TL Backpulver

Füllung:

200 g Heidelbeeren
100 g Sahne
200 g saure Sahne
1 Ei
3 EL Zucker
1 TL Vanilleextrakt (optional)
abgeriebene Schale und Saft einer Zitrone

Den Ofen auf 180 °C vorheizen.

Eine 28 cm Tarteform (am besten mit Hebeboden) ausbuttern. Die Butter mit dem Zucker verschlagen. Das Ei hinzufügen und unterschlagen. Das Mehl und das Backpulver dazugeben und gut unterrühren, bis ein glatter Teig entsteht. Den Teig ausrollen und die Form damit auslegen. Den Boden einige Male mit einer Gabel einstechen.

Die Zutaten für die Füllung, bis auf die Heidelbeeren verrühren. In die Form gießen und die Heidelbeeren darauf verteilen.

30 Minuten backen, bis der Rand goldenbraun ist und die Füllung fest ist. Vor dem Servieren abkühlen lassen.

Schmeckt hervorragend kalt aus dem Kühlschrank!

Today I’m finally fighting against my writer’s block. I didn’t stop to photograph, or beware! cooking and baking. But when it came to blogging my head was blank.

On the other side I had so many things floating around my head, because just recently I began to work on my diploma thesis. Which is a totally new territory to me.

I’m excited and looking forward to this trip! If you have ever been there, or live there and have some tips for me, I would be pleased. Let me know!

There happened so much that I can tell you, that fighting down the blockade was really easy! But a blog post is nothing without food. So I recommend you this light and fresh summer tart.

One year ago: Melon Ice Cream

Blueberry-Lemon-Tart

adapted from kiss my spatula

Ingredients:

crust:

100 g butter, at room temperature
110 g sugar
1 egg, at room temperature
150 g flour (if you want, substitute some of the wheat flour with whole wheat flour or spelt flour, which gives the crust a nutty flavour)
1 tsp baking powder

filling:

200 g blueberries
100 g cream
200 g sour cream
1 egg
3 Tbsp sugar
1 tsp vanilla extract (optional)
zest and juice of one lemon

Preheat the oven to 180 °C.

Butter a 28 cm tart pan with a removable bottom (if you have). Beat the butter with the sugar, until light and fluffy. Add the egg and mix well. Add the flour and the baking powder and mix until combined. Roll out the dough and lay out your tart pan with it. Prick the bottom a few times with a fork.

Whisk together the ingredients for the filling, except the blueberries. Pour it into the tart pan and spread on the blueberries.

Bake for about 30 minutes, until the edges are golden brown and the filling is set. Let it cool completely, before serving. Tastes great cold out of the fridge!

Erdbeerlikör, Basilikum-Olivenöl & HolunderblütenessigStrawberry Liquor, Basil Olive Oil & Elderflower Vinegar

Update: Für die deutschen Rezepte nach unten scrollen.

These beauties are my latest experiments.

This is the first time I’ve mixed them up. But I’m sure, they will turn out great. Because how shouldn’t liquor, oil and vinegar with these ingredients turn out great?!

I’ve made liquor before. With elderflower or peaches. I made the elderflower one this year again. It’s perfect. So if you can still lay you hands on elderflowers, pick them immediately and make something special! We wanted to make even more, but the season here is already over.

But so has the season of strawberries and basil begun.

Yesterday we went picking strawberries on a huge field. The fruits were delicious and we bought over 2 kilos for 6,50 Euros.

After coming home, I dived into the kitchen, ready to make jam and liquor. What a feast!

And so I’m looking forward to the raspberry season in 3-4 weeks. I can’t wait for them and even more jam!

Vor einem Jahr: Zitronen-Rosmarin-Kekse

Erdbeerlikör

Ergiebt: ca. 1 Liter

Zutaten

300 g Erdbeeren
200 g Zucker
ca. 500 ml Korn (oder anderen Alkohol ohne Eigenschmack, der um die 38 Vol. % hat)
optional : gefiltertes Wasser

Die Erdbeeren putzen und die Strünke entfernen. Mit einem Zahnstocher mehrmals einstechen. In eine sterilisierte 1 l Weithalsflasche geben. Den Zucker dazu und mit dem Korn auffüllen, bis alles bedeckt ist. Verschließen und vorsichtig schütteln bis sich der Zucker aufgelöst hat.

An einem dunklen Ort 4 Wochen lagern. Dann den Likör kosten, ob das Aroma sich schon voll entwickelt hat. Wenn nicht, nochmal 4 Wochen lagern. Den Likör durch ein Sieb filtern und die Erdbeeren wegschmeißen. Den Likör verdünnen (wer mag), bis der gewünschte Alkoholgehalt erreicht ist. Den Likör in eine sterilisierte Flasche füllen.

Innerhalb eines Jahres aufbrauchen.

Basilikum-Olivenöl

ergibt: 0,5 Liter

Zutaten

einen großen Bund Basilikum
ca. 0,5 l gutes Olivenöl

Die Blätter von den Stängeln zupfen, waschen und trocknen. Am besten eine Salatschleuder und anschließend ein Küchenhandtuch benutzen um sie vorsichtig zu trocknen.

In eine sterilisierte 0,5 l Weihalsflasche geben und mit Olivenöl befüllen. Verschließen und an einem trockenen Ort lagern.

Das Öl durch ein Tuch filtern und die Blätter wegwerfen. Das Öl in eine neue sterilisierte Flasche füllen.

Innerhalb von 6 Monaten aufbrauchen.

Holunderblütenessig

ergibt: 1 Liter

Zutaten:

etwa 15 Holunderblütendolden, je nach Größe
etwas weniger als 1 l Weißweinessig

Schaut euch die Holdunderblüten genau an, um Insekten zu entfernen. Leicht über dem Spülbecken schütteln, damit die Insekten rausfallen.

In eine sterilisierte 1 l Weithalsflasche geben. Ich hab so viele reingesteckt wie reingepasst haben. Mit dem Essig auffüllen und die Flasche verschließen. Die Flasche schütteln und an einem dunklen Ort 4-8 Wochen ziehen lassen. Einfach mal probieren, ob das Aroma schon stimmt.

Den Essig durch ein Tuch filtrieren und in eine sterilisierte Flasche füllen.

Hält sich mindestens 1 Jahr.

These beauties are my latest experiments.

This is the first time I’ve mixed them up. But I’m sure, they will turn out great. Because how shouldn’t liquor, oil and vinegar with these ingredients turn out great?! I’ve made liquor before. With elderflower or peaches. I made the elderflower one this year again. It’s perfect. So if you can still lay you hands on elderflowers, pick them immediately and make something special! We wanted to make even more, but the season here is already over.

But so has the season of strawberries and basil begun. Yesterday we went picking strawberries on a huge field. The fruits were delicious and we bought over 2 kilos for 6,50 Euros. After coming home, I dived into the kitchen, ready to make jam and liquor. What a feast! And so I’m looking forward to the raspberry season in 3-4 weeks. I can’t wait for them and even more jam!

One year ago: Lemon-Rosemary-Cookies

Strawberry Liquor

yields: about 1 litre Ingredients:

300g strawberries
200g sugar
about 500 ml korn (or other alcohol, that contains no flavour and about 38% alcohol)
optional : filtered water

Clean the strawberries. Remove the hulls and prick them with a toothpick several times. Add them to a wide-necked sterilized bottle. Add the sugar and fill it up with the korn, until everything is covered. Close with a lid and shake gently, until the sugar has dissolved. Store in a dark place for at least 4 weeks. Then try a spoonful, if the flavour has already fully developed. If not store another 4 weeks. Filter the liquor and discard the strawberries. Thin the liquor with filtered water down, until you’ve reached the desired alcohol content. Consume within a year.

Basil Olive Oil

yields: 0,5 litres

Ingredients:

one large bunch basil
about 0,5 litres good-quality olive oil

Pick the leaves from the stems. Wash the leaves. Dry them. Perfect would be using a salad spinner and afterwards some kitchen towel to pat them dry gently. Fill a wide-necked sterilized bottle with the basil leaves. Add the olive oil. Close with a lid and store in a dark place for four weeks. Filter the oil and discard the leaves.

Consume within 6 months.

Elderflower Vinegar

yields: 1 litre

Ingredients:

about 15 elderflower heads, depending on the size
a bit less than 1 litre white wine vinegar

Inspect you elderflower heads to remove any insects. Shake them gently over you kitchen sink, so insects fall out. Add them to a wide-necked sterilized bottle. I added as much elderflower heads to the bottle as possible. Fill it up with the vinegar. Seal the bottle. Give it a shake and let it stand in a dark place for 4-8 weeks. Give it a try, if you are curious. Filter the vinegar with a kitchen cloth, before using.

Erdbeer-Melonen-SüppchenStrawberry Melon Soup

Update: Für das deutsche Rezept nach unten scrollen!

Today would be the perfect alibi for a big cake or even torte. But I’m not a fan of the big desserts, I’m more for smaller ones. But then a lot. Not to mention the high temperatures, that are dominating the country these days. So I’m presenting you with a refreshing delicate easy-to-make fruit soup. With this fruit soup, a mini barbecue tonight, some apricot tartelettes (which will be following here), sparkling wine and watching Germany win, we’ll be celebrating my becoming of a quarter of a century. If you have some sparkling wine near you, grab it and I invite you to raise your glasses with us. Also you can drop a teaspoon full of your fruit soup in it – yum.

For this soup almost every fruit is possible. Choose what you like and what you can get. If you prefer something to chew, keep some chopped fruit back and give it in your soup right before serving.

Erdbeer-Melonen-Süppchen

ergibt: 4 kleine Schalen

Zutaten:

eine halbe kleine Melone, z.B. Cantaloupe
500 g Erdbeeren, gewaschen und Stiele entfernt
ein Schuss Apfelsaft
Saft einer Limette
4 EL brauner Zucker

Die Schale von der Melone entfernen und die Melone in Stücke schneiden. Die Erdbeeren auch in Stücke schneiden. Alles, bis auf den Apfelsaft, in eine Schüssel geben und pürieren (oder im Blender zubereiten). Apfelsaft hinzugeben, bis sich eine suppige Konsistenz einstellt.

Auf die Schüsseln verteilen und bis zum Verzehr kühlen.

For this soup almost every fruit does go. Choose what you like and what you can get. If you prefer something to chew, keep some chopped fruit back and give it in your soup right before serving.

Strawberry-Melon-Soup

Yield: 4 small bowls

Ingredients:

half a small melon, such as cantaloupe
500g strawberries, cleaned
a splash of apple juice
juice of one lime
4 tbsp. brown sugar

Cut the melon flesh from its rind. Cut it into pieces, as well as the strawberries. Combine everything in a medium bowl and puree with a hand blender. Add apple juice, if the puree is still to firm (remember it’s a soup). Divide between bowls and chill until use.

Friandaises mit roten JohannisbeerenRed Currant Friandaises

Update: Für das deutsche Rezept nach unten scrollen!

When I remember of red currants, I think of me as a child, standing in front of the red currant bushes in the garden of my relatives in Coburg. Just plucking and nibbling one after the other with pleasure. Really loved that time of year, since I’m still loving it today. And I’m still in love with red currants.

Unfortunately we don’t have a garden, so no nibbling them straight from the bushes for me. But by the time you buy them and they are coming in boxes, it isn’t so tempting anymore to eat them straight away. So I thought about what I could do with them anyway. Since I was also looking for something, which uses up some of my left over egg whites, I just thought of friandaises. Usually I make them with flaked almonds. The friandaises are light and mellow pastries with crunchy edges. They are divine! And they use up 6 egg whites!

I substituted the almond flakes with red currants. The red currants are really pairing well in the friandaises! I’m evenly surprised, how good the red currants come of in pastry in general. So maybe there will be coming up more with them!

Traditionally friandaises are baked in little moulds formed like ships. But since It’s a lot of dough just for the ships I also put some dough in moulds, that were about the same size like muffin moulds. In the smaller moulds your friandaises will become more crispy, which I prefer. Another good option may be moulds for madeleines, since they are also very small.

Friandaises mit roten Johannisbeeren

ergibt: etwa 25 Schiffchen

Zutaten:

190 g Butter
250 g Puderzucker
80 g Weizenmehl
130 g gemahlene Mandeln
1 Prise Salz
6 Eiweiß
etwa 300 g rote Johannisbeeren, gewaschen

Die Butter in einer kleinen Stielkasserole schmelzen, bis sie beginnt zu bräunen und nussig riecht. Den Topf vom Herd nehmen und abkühlen lassen.

Den Ofen auf 180° C vorheizen.

Zucker, Mehl, Mandeln und Salz mischen. Die Eiweiße verrühren. Unter die trockenen Zutaten rühren. Die braune Butter in einem dünnen Strahl unter den Teig rühren.

Wenn ihr keine Silikonförmchen verwendet, dann erst die Förmchen buttern. Den Teig in die Förmchen füllen. Ich mache sie fast voll.

Die Johannisbeeren auf dem Teig verteilen.

5 Minuten bei 180° C backen, dann die Hitze auf 160° C runterdrehen und weitere 20 Minuten backen, bis sie goldbraun sind und knusprige Ränder haben. Den Ofen ausschalten und nochmals 5 Minuten warten. Aus dem Ofen nehmen und abkühlen lassen.

Red Currant Friandaises

Yield: about 25 small ones

Ingredients:

190g butter
250g powdered sugar
80g flour
130g grounded almonds
1 pinch of salt
6 egg whites
about 300g red currants, washed

Melt the butter in a small saucepan, until it begins to brown. Remove the saucepan from the heat and let it cool a bit. Preheat your oven to 180°C.

Whisk together the sugar, flour, almonds and salt. Whisk together the egg whites, but do not beat them! Then whisk them together with the sugar-flour-mixture, until it’s smooth. And don’t beat it! Just stirring.

Stir in the melted butter in a thin stream, until it’s incorporated. If you do not use silicon moulds, like me, butter your moulds, to prevent your friandaises to stick to them. Fill the moulds with the dough. I made them nearly full. Now pluck the red currants from the stems and put them on the friandaises.

Bake them for 5 minutes at 180°C, then turn down the heat to 160°C and bake for another 20 minutes, until they are golden brown and have crispy edges. Turn off the stove and wait for another 5 minutes. Take them out of the oven and let them cool.

Himbeer-Schokoladen-EisRaspberry-Chocolate Ice Cream

Update: Für das deutsche Rezept nach unten scrollen!

Finally we also have hot hot hot summer weather. To enjoy and celebrate this duly it’s time for some Gelato.

Some weeks ago I bought David Lebovitz‚ book The Perfect Scoop, which was a perfect purchase. Even if you are not in making some ice cream it is just a pleasure to read it.

But back to the ice cream. We decided to try the raspberry-chocolate one first, because I LOVE the combination. David uses cocoa powder, but next time I will try it with some melted milk chocolate, which I prefer. But it is already very good with cocoa powder. Unfortunately it didn’t freeze in the ice cream maker. Don’t know why?! So I just popped it in a container in the freezer and oh wonder! it’s good anyway! That’s a good gelato! So I think, it will work properly even without the machine. But if you are using one, be sure the mixture is really cold before you put it in the machine, maybe then you have a chance and it freezes in there.

Oh, and I really recommend you to use some good-quality ice cream cones with it! It’s worth it! But I’m one of those people, who could just eat the cone! I love ice cream cones… yum!

Himbeer-Schokoladen-Eis

aus The Perfect Scoop von David Lebovitz

Zutaten:

375 ml Sahne
40 g Kakaopulver
130 g Zucker
240 g Himbeeren, frisch oder gefroren

Sahne, Kakao und Zucker in einem Topf verrühren und erhitzen, bis alles kocht und aufschäumt. Den Topf vom Herd nehmen und die Himbeeren hinzufügen.

Abdecken und 10 Minuten ziehen lassen.

Die Mischung pürieren und durch ein feines Sieb passieren um die Kerne zu entfernen.

Die Creme im Kühlschrank kühlen, bis sie komplett kalt ist.

Gemäß der Anleitung in der Eismaschine gefrieren.

Das Eis vor dem Verzehr 10 Minuten rausstellen, damit es leichter zu formen ist.

Finally we also have hot hot hot summer weather. To enjoy and celebrate this duly it’s time for some Gelato.

Some weeks ago I bought David Lebovitz‚ book The Perfect Scoop, which was a perfect purchase. Even if you are not in making some ice cream it is just a pleasure to read it.

Oh, and I really recommend you to use some good-quality ice cream cones with it! It’s worth it! But I’m one of those people, who could just eat the cone! I love ice cream cones… yum!

Chocolate-Raspberry Ice Cream

from The Perfect Scoop by David Lebovitz

Ingredients:

375 ml whipping cream
40 g unsweetened cocoa powder
130 g sugar
240 g raspberries, fresh or frozen

Whisk together the cream, cocoa powder and sugar in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full boil and it starts to foam up. Remove from the heat and add the raspberries. Cover and let stand for 10 minutes.

Puree the mixture. Press the mixture through a mesh strainer to remove the seeds.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If it doesn’t freeze, put it in a container and pop it in the freezer.

Before indulging the gelato be sure you let it sit outside for 10 minutes, so it’s easier to scoop it.

Schokoladen Macarons mit HimbeerfüllungChocolate Macarons with Raspberry Filling

Update: Für das deutsche Rezept nach unten scrollen!

Since on the 20. March was Macaron Day I decided to show you my latest accomplishment in macarons.

Yes, there exists a special day for macarons! In Paris are special shops, that sell macarons all day long and on macarons day you can get some free! Unfortunately I never had the chance to be there (on macarons day or sometime else). As macarons are not very popular in Germany, ok unknown would be the better word… I mean most people don’t even know what cupcakes are… so you couldn’t say macarons are the new cupcakes ;). Anyway what I wanted to say is, that there won’t be shops in Germany, that sell macarons.

But most often I think anyway it’s better and more fun to do it myself. I mean look at those little beauties. Just want to grab one immediately and stuff it into my mouth.

And in your mouth you have the rich chocolate flavour and now you think “yeah and in the middle even more boring chocolate”… haha no! In the middle is chocolate (and do use the good one!) with raspberry puree! It’s soo delicious.

So if you didn’t do it, celebrate macarons day with some lovely macarons. Even more if you have some egg whites sitting in your fridge and you don’t know what do to with them. So you have to make some macarons, because it would be a pity to throw all the egg whites away. And you will feel a lot better, when you use them up and they are not looking at you anymore out of the fridge, making you guilty, because you don’t know what to do with them. Believe me, what a relief to make macarons!

And it is not difficult. Ok my first try wasn’t what I expected. They tasted good, but they didn’t look like macarons. So for some tipps, you can look up my first post with macarons.

Don’t be worried, if my post is looking some what different, because I’m trying it the first time with Windows Live Writer, instead of that Google crap. Yeah, you read right. It’s just driven me into insanity some times. So maybe that here works better. I’m yet “astonished” by the amount of fonts and options to embed my pictures. You see, after Google I’m very easy to impress.

But don’t want to bore you with that theoretical things.

Schokoladen Macarons mit Himbeerfüllung

Zutaten:

100 g Eiweiß (raumwarm; mind. 24h vorher getrennt)
25 g Zucker
1/2 TL Zitronensaft
225 g Puderzucker
125 g Mandelmehl (oder gemahlene Mandeln, die ich nochmal mit einem Aufsatz für den Pürierstab mahle)
15 g Kakaopulver
1 Prise Salz
Kakaosplitter zum Bestreuen

für die Füllung:

100 g Vollmilchschokolade oder-kuvertüre
50 g Himbeerpüree
einen Schuss Schlagsahne
ein Stückchen Butter

Wichtig: Die Eier müssen mindestens 24 h (oder länger) vor dem Backen getrennt worden sein. Dadurch verlieren die Eiweiße an Feuchtigkeit und formen so einen stabileren Meringue. Sie müssen Raumtemperatur haben.

Die Eiweiße mit dem Zitronensaft fast steif schlagen. Den Zucker nach und nach zugeben und schlagen bis ein steifer glänzender Meringue ensteht.

Den Puderzucker, Mandelmehl und den Kakao sieben. Nach und nach unter den Meringue heben. Man sollte dazu nicht mehr als 50 Züge (1 Zug = 1x Unterheben) benötigen, sonst fällt die Masse zusammen.

Die Macarons auf ein Backblech mit Backpapier spritzen und mit Kakaosplitter bestreuen. Das Backblech vorsichtig auf die Arbeitsfläche schlagen, so bekommen die Macarons eine gleichmäßige Oberfläche.

Den Ofen auf 150° C vorheizen.

Die Macarons 20 Minuten trocknen lassen, damit sich Füßchen formen können.

8 Minuten backen, dann das Blech wenden und nochmal 8 Minuten backen. Immer nur 1 Blech auf einmal backen!

Abkühlen lassen und in eine luftdichte Dose legen, bis man sie füllt.

Für die Füllung die Schokolade im Wasserbad schmelzen. Dann das Himbeerpüree und die Sahne dazugeben und gut unterrühren. Die Butter unterrühren, bis die Füllung cremig und leicht glänzend ist. Abkühlen lassen, bis man die Füllung mit dem Spritzbeutel bearbeiten kann. Am besten in den Kühlschrank stellen.

Wenn die Masse fest genug ist, die Macarons damit füllen.

Since on the 20. March was Macaron Day I decided to show you my latest accomplishment in macarons.

But most often I think anyway it’s better and more fun to do it myself. I mean look at those little beauties. Just want to grab one immediately and stuff it into my mouth.

And it is not difficult. Ok my first try wasn’t what I expected. They tasted good, but they didn’t look like macarons. So for some tipps, you can look up my first post with macarons.

But don’t want to bore you with that theoretical things.

Chocolate Macarons with Raspberry Filling

Ingredients:

100 g egg whites (at room temperature; separated at least 24 hours prior)
25 g sugar
1/2 tsp. lemon juice
225 g powdered sugar
125 g almond flour (ground almonds, which I grind another time with an attachment of my immersion blender)
15 g cocoa powder
pinch of salt
cocoa nibs for topping

For the filling:

100 g milk chocolate
50 g raspberry puree
a splash of cream (or something similar: heavy cream or crème fraîche)
a piece of butter

Don’t forget, that the egg whites have to be separated 24h prior or longer before starting to bake. So they loose moisture, which helps to form a stable meringue. Let them get room temperature.

Whip the egg whites and the lemon juice until they are almost fully whipped. While mixing add the sugar slowly. Whip until you have a shiny stiff meringue.

Sift the powdered sugar, almonds and cocoa. Add the dry ingredients successive to the meringue and fold until a shiny mass is formed. You shouldn’t need more than 50 strokes to do that, otherwise you overfold the mass and it will deflate.

Pipe the macarons onto a baking sheet lined with parchment paper. Sprinkle with cocoa nibs. Take the baking sheet and hit it on the working surface (of course as gently as you can, you don’t want the macarons sticking on the ceiling). That helps to get an even surface. Preheat the oven to 150°C (300°F). Let the macarons dry at room temperature for 20 minutes. That helps to form their feets (you see in the pictures).

Bake them for about 8 minutes, then rotate the baking sheet and bake for another 8 minutes. Only bake one baking sheet at a time! Unless one sheet is ready and the other not. I tried!

Let them cool and transfer to an airtight container, until you fill them.

For the filling, break the chocolate into pieces and melt it in a double boiler. When melted, add the raspberry puree and the cream. Stir until incorporated. Add the butter. Stir until it’s creamy and a little bit shiny. Let it cool until it’s pipeable. I put mine on the window board outside (it was cold). Otherwise I would recommend the fridge ;).

When it is pipeable, fill the macarons with the ganache.

Enjoy your Macarons Day!

Heidelbeer-Buttermilch-Panna CottaBlueberry and Buttermilk Panna Cotta

Update: Für das deutsche Rezept nach unten scrollen!

Being ill with a painful tonsilitis, which keeps me the week at home, I have a lot of time to spend with my blog. Lucky you!

Last weekend I made those beauties: Buttermilk Panna Cotta layered on blueberry puree.

Originally I wanted use up a mango fruit. I searched the internet and in the end I found a recipe at Tartelette’s. But as it came to peel the mango I realized it’s just over. Over ripe. Smelled a little bit alcoholic. So no dessert with mango then! But I already liked the idea of panna cotta. I mean I love panna cotta! My favourite dessert is coconut panna cotta. But I always want to try something different, new. And the buttermilk attracted me. Luckily it came into my mind, that I still have some frozen blueberry puree.

So after thawing the puree, I gave it into some nice glasses with the help of a funnel. And then I refroze the glasses with the puree. When it’s frozen it’s a lot easier to layer the panna cotta (or whatelse you like) on the puree so that they do not mix. The buttermilk gives the panna cottas a slight sour note. It tastes good, especially in combination with the fruit, but furthermore I prefer the classical preparation with cream.

I used leaf gelatine. And maybe a little bit too much. The recipe I adapted was with powdered gelatine. As I am not used to it and I’m liking the leaves, I tried to adapt it. The panna cottas were a bit too firm, but still good. I used 3 and a half leaf. I think 2 and a half or 3 leaves are enough. If you want to use powdered gelatine, the original recipe calles for 4 grams (1 3/4 tsp.) dissolved in 1 Tbsp. water.

And feel free to change the kind of fruit puree! I’m convinced, that it tastes delicious with (almost) every kind of fruit. Already thinking of apples, pears, quinces in this season or strawberrys in summer.

Heidelbeer-Buttermilch-Panna Cotta

ergibt: 4 Portionen

Zutaten:

ca. 250 ml Fruchtpüree
3 Blätter Gelatine
1 Vanilleschote
250 g Schlagsahne
50 g Zucker
250 ml Buttermilch

Das Püree auf 4 hübsche Gläser verteilen. Am besten einen Trichter benutzen, damit die Gläser sauber bleiben. Die Gläser einfrieren.

Einen tiefen Teller mit Wasser füllen und die Gelatine darin einweichen.

Die Vanilleschote aufschlitzen und das Mark herauskratzen

Die Sahne mit dem Zucker, dem Vanillemark und der Vanilleschote aufkochen, dabei ab und zu umrühren. Vom Herd nehmen und alles durch ein feines Sieb geben.

Die Gelatine ausdrücken und in die Sahne rühren, bis sie sich aufgelöst hat. 10 Minuten abkühlen lasse, dann die Buttermilch unterrühren.

Auf Raumtemperatur abkühlen lassen (meine war nach Zugabe der Buttermilch nur noch lauwarm).

Die Sahne auf das gefrorene Püree gießen.

In den Kühlschrank stellen und für mindestens 2 Stunden kühlen.

Being ill with a painful tonsilitis, which keeps me the week at home, I have a lot of time to spend with my blog. Lucky you!

Last weekend I made those beauties: Buttermilk Panna Cotta layered on blueberry puree.

Blueberry and Buttermilk Panna Cotta

serves 4

Ingredients:

about 250 ml fruit puree
3 leaves gelatine
1 vanilla bean
250 g whipping cream
50 g sugar
250 ml buttermilk

Give the puree in four nice small glasses with a funnel so the glasses stay clean. Freeze them.

Fill a soup plate with water and place the gelatine leafes in it.

Cut the vanilla bean lenghtwise without cutting all the way through. Scrape the seeds from the pods.

In a medium saucepan heat the heavy cream with the sugar, the vanilla seeds and the vanilla bean until the cream is just about to boil and the sugar is dissolved. Stir occasionally. Remove from the heat. Pour the cream through a fine sieve into a bowl.

Squeeze out the gelatine leaves gently. Whisk them into the cream until they are completely dissolved. Let cool for about 10 minutes and add the buttermilk.

Let cool to room temperature (mine already had room temperature after adding the buttermilk).

Pour the cooled cream onto the frozen fruit (a funnel is again helpful).

Place the panna cotta in the fridge and let them cool for at least two hours.