There is something really beautiful and subtle in the mixture of raspberries and rose water, I cannot stop recommending it. In this recipe, we almost create a twist on a berry tiramisu. You will need more lady fingers than you think, so stock up! I used about 55-60 to fill out my 12 inch spring form.
Tag: French dessert
Chocolate Mousse with Raspberry Coulis
Chocolate Mousse with Raspberry Coulis Daria Souvorova 30 minutes plus 4 hours rest serves: 6 Have you ever wanted a super impressive dessert without having to work too hard? This is it! I made this beautiful Chocolate Mousse with Raspberry Coulis for Valentine’s day…because what is more romantic than chocolate and raspberry? Nothing! I have…
Baba au Rhum
But no meal is complete without dessert, right? I was originally planning some sort of tiramisu since I had a some Marscapone cheese that needed to be used…but this was a French dinner not an Italian one. Nico suggested a Baba au Rhum, and I decided to make it and serve it with a Marscapone Whipped Cream.
Of Crème Brûlée and Cognac
Is there a more amazing combination? I am have had a hard time finding one. I have become really interested in cognac of late. I have been doing a lot of reading and tasting different types. One of my favorite things in the world is when my dad comes over for an evening of cognac and philosophical conversations.
Marscapone Custard Tart
Some recipes are planned, others are the result of accidents…and this was a beautiful accident. I was preparing for my book launch and kneading bread as my egg whites for my tiramisu were whipping up. I got them to that beautiful firm peak, and proceeded to mix my mascarpone egg yolk mixture in…and I figured, I would just let my KitchenAid mix them together on the lowest setting. Wrong! I always say fold egg whites in by hand, and I didn’t follow my own advice! As the two mixed, the egg whites fell and turned into a delicious but liquidy mess that would never work for tiramisu.
Crème Brûlée
Nico loves Crème Brûlée, and I love baking him delicious things! I just refilled my butane torch and have been itching to see if my Crème Brûlée would be improved by using one of the vanilla beans I brought back from Hawaii instead of the vanilla extract I was using previously.
OMG! It. Was. Amazing! Totally worth using a vanilla bean, and you can make vanilla extract out of once used beans by submerging them in vodka for a month or so! If you don’t have vanilla beans, don’t worry, replace the bean with 1-2 teaspoons of vanilla extract.
Update: Cannelés Bordelais with Copper Molds!
These delightful little pastries seem so simple! There is no filling, no topping, no glaze. However, they manage to have a deliciously chewy and crispy outside with a creamy center. How do you achieve that without a filling? Cannelés are Nico’s favorite treat so I spent a solid few weeks and 3-4 gallons of milk trying…
Lavender Macaron with Lemon Buttercream
Lavender makes me think of the summer. I always imagine a countryside in Italy or France with fields of violet, or seemingly carelessly placed pots of lavender and rosemary basking joyfully under the hot sun as bees frolic from flower to flower. I think of lavender and lemon squeezed over desserts and fish alike. These…
Chez Nous 