Tag Archives: ムース

French Dessert: Tarte au Cafe/Coffee Tart

COFFEE-TART

Here is a simple but elegant cake recipe I found in my notes to please everyone in the family!
Tarte au Cafe/Coffee Tart!

INGREDIENTS: For 6 persons
-Pastry:
Flour: 250g + 20 g for the mold.
Butter: 125 g ; a little
Sugar: 3 large tablespoons
Egg: 1
Milk: 3 large tablespoons
Instant coffee: 1 small teaspoon
Salt: a pinch

-Coffee pudding:
Mascarpone: 250 g
Eggs: 4
Sugar: 180 g
Liquid coffee extract/essence: 4 small teaspoons
Powdered hazlenuts: 20 g
Ice sugar: 20 g

-Decoration:
Ice sugar: 1 large tablespoon
Coffee beans: 4

RECIPE:
-Preheat oven to 7 (210 degrees Celsius). Butter and flour the tart mold.

-Prepare the tart pastry:
Mix flour and butter with the tips of your fingers. Add salt, sugar and egg, milk and instant coffee. Make a bowl. Spread it and insert inside tart mold. Stab the pastry with a fork at regular spaces.
Put the pastry and mold inside freezer for 10 minutes.

-Whisk mascarpone and suar inside a bowl. Add and mix the eggs one by one and last coffee extract.

-Cook the pastry inside oven for 10 minutes. Sprinkle with ice sugar and hazlenut powder. Slowly pour the pudding mixture inside the tart pastry.
ower the oven heat to 6 (180 degrees Celsius) and cook for 50 minutes.
If the color over the surface of the tart colours up too quickly, lower heat to 5 (150 degrees Celsius) and bake a little longer.

-Leat tart cool off before taking it out of its mold. Sprinkle it ice sugar and finely broken coffee beans.

-Serve lukewarm or cold.

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Peach Clafoutis

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Peaches being in season, it is only a queation of finding enough recipes to accomodate them!
Here is a simple recipe:
Peach Clafoutis!

INGREDIENTS: For a baking mold of 15 cm diameter
-Sugar: 6 g
-Rhum/rum: a little (to taste)
-Peach: a large one, 200g
-Egg: 1 large/52 g
-Fresh cream: 45 g
-White chocolate: 45 g
-Ready-made 15cm tart (of your choice)

RECIPE:
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-in a frypan drop in sugar with some butter and heat slowly until they turn into caramel.

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-Cut peach in appropriate sized wedges and fry them coating with the caramel.

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-Just as the edges of the peach wedges start losing shape pour in rum.
Switch off fire and let cool.

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-Drop egg in a bowl and beat well into a uniform omelette.

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-Add fresh cream, beat. Heat and melt white chocolate inside microwave oven for 30 seconds.

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-Pour in the egg/cream mixture into the bowl containing melted white chocolate and mix well.

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-Place peach wedges inside tart.

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-Pour clafoutis mixture onto peaches.

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-Bake at 120 degrees Celsius for 20 minutes or until you are satisfied.
Let cool completely and chill before serving.

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Blueberry and Red Wine Ruby Mousse

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Here is a seasonal dessert for adults with a wicked liking for wine!

Blueberry and Red Wine Ruby Mousse!

INGREDIENTS: For 4 cups (to share?)

-Blueberry Mousse:
Powdered gelatin or agar agar: 5 g
Water: 2 large tablespoons
Plain yoghurt: 200 ml/1 cup
Honey: 40 g
Frozen blueberries (or fresh in season): 7
Lemon juice: a little
Fresh cream: 50 ml

-Red wine jelly:
Red Wine: 100 ml
Sugar: 15 g
Lemon juice: a little
powdered gelatin or agar agar: 2.5 g
Water: 2 large tablespoons

-For decoaration:
Blueberries: to taste
Mint leaves

RECIPE:

-Blueberry Mousse:
Pour water into a bowl, add gelatin and mix in (in that order, please otherwise you will fail!)
Drop yoghurt, honey (liquid) and blueberries in a mixer/food processor. Mix until smooth.
Beat up fresh cream until it “horns” stand. Add to mousse mixture. Season with lemon juice.
Dissolve gelatin in water by gently heating it. Add to Mousse mixtureand mix. Pour the the blueberry mousse into 4 recipients of your choice and leave inside fridge for 30 minutes or until properly solidified.

-Wine jelly:
As for the bleberry mousse, add gelatin to water.
In a small pan heat red wine and sugar together to dissolve. Stop fire as soon as you think that the alcohol has evaporated. Season with lemon juice.
Let cool completely.
Dissolve gelatin in water by gently heating it. add to red wine jelly mixture and let cool completely.
Pour jelly over Blueberry Mousse and put v\back into refrigerator to solidify.
Only when the whole mousse and jelly are firm enough decorate with blueberries and fresh mint leaves.

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Make a point to scoop both parts for top enjoyment!

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