Tag Archives: strawberries

Crumblicious

Recipe#44: strawberries and yogurt crumble

IMG_9921A. – I have my dessert first.

T. – Is that a political statement? A medical condition, perhaps?

A. – I just don’t see the point in waiting. I mean, what if I die while eating my entree?

Ingredients

Crumbles:

300 gr (2 ½ cups) all-purpose flour

150 gr (¾ cup) granulated white sugar

1 large egg

100 gr (1 stick) unsalted butter

1 tbsp baking powder

Filling:

300 gr fresh strawberries

3 tbsp granulated white sugar

250 gr vanilla yogurt

Directions

Preheat the oven to 180° (350 F) and butter a 22 cm (9 inches) round baking pan.

For the crumbles, in a bowl combine all the ingredients using your fingertips to make a light breadcrumb texture. Pour half of the crumble mixture in the baking pan and the other half on a baking sheet. Bake for about 20 minutes.

Meanwhile, cut the strawberries in small pieces. Heat the strawberries with the sugar in a pan for about 5 minutes.

Remove the crumbles from the oven. Spread the yogurt on the crumble in the pan. Then, spread the strawberries on the yogurt and sprinkle the other half of the crumbles on the top.

Let it rest for 1/2 hour and serve.

Cheers,

A&J

Advertisements

Plushy dome

Recipe#23: strawberry zuccotto

Plushy dome

“Stressed is dessert spelled backwards.”

Ingredients

Cream:

250 gr mascarpone

50 gr (2 tbsp) sugar

500 gr whipped cream

1 tsp vanilla extract

Filling and topping:

500 gr pavesini cookies

100 ml (½ cup) milk

100 gr fresh strawberries

Directions

Cream: Beat the mascarpone and the sugar together. Add the whipped cream and the vanilla extract. Mix until smooth.

Filling and topping: Quickly dip the pavesini cookies in the milk. Line a 9-by-5-inch (22-by-12-cm) domed bowl with plastic wrap. Line the bowl with a layer of pavesini. Then alternate layers of cream, slices of strawberries, and pavesini until the bowl is completely lined. Cover the top with a layer of pavesini to make it even. Cover with plastic wrap and put in the fridge for half a day.

Remove the plastic wrap from the top and invert the zuccotto onto a tray. Remove the remaining plastic wrap and decorate the zuccotto with strawberries and whipped cream. Finally, enjoy the dessert!

Cheers,

A&J

Summer lust

Recipe #21: American Cheesecake

Nadia, thank you. This heavenly cheesecake made our summer!

Summer lust

“Sometimes I wrestle with my inner demons. Other times we just hug and eat cheesecake!”

Ingredients

Crust:

300gr graham crackers (digestive biscuits)

100gr (½ cup) butter

1 tsp honey

a sprinkle of cinnamon

Cream:

300gr (1 ¼ cup) robiola cheese

200gr (¾ cup) ricotta cheese

150gr (½ cup + 1tbsp) cream

50gr (¼ cup) white yogurt

120gr (½ cup) sugar

3 eggs

Topping:

100gr jam or preserve (strawberry, raspberry or mixed berries, whatever you love most!)

1 cup of mixed berries to garnish (optional)

Directions

Crush the graham crackers and mix them with the melted butter, the honey and a sprinkle of cinnamon.  Pour the mixture in a 22cm (9 inch) pan and gently press it using your fingers. Make sure you form an even bottom layer and edges of about 3cm (2 inches).  Put the crust in the fridge for 20 minutes.

In the meantime you can prepare the cream: whisk together the cheeses, the cream and the yogurt. Add the sugar and the eggs (already slightly beaten separately).

Pour the cream on the crust and bake for about 50 minutes at 160° (320F).

Let the cheesecake cool for a couple of hours then refrigerate overnight.

Just before serving, spread the jam on the top and garnish with the mixed berries.

We guarantee that not even a crumb will remain but, just in case, make sure you store it in the fridge!

                                                                                                                                                                           Cheers,                                                                                                                                                                         A&J