Who doesn’t like coffee. Yes, there are those who don’t. What is wrong with you people? Seriously. Please. Maybe I’m joking. Maybe not…To each his own. Coffee with cream, first thing in the morning- that first sip is like nirvana to me. I stumble over anything in my way, to make it to the coffee pot. I live for coffee. Right now in Arizona we are experiencing monsoon season and it’s a bit more humid than normal. You can’t really use that phrase- “It’s a DRY heat” right now, but that just means I have to find other ways to come up with treats without using the oven. Enter stage left- panna cotta. It’s the perfect summer dessert because it requires only turning on the burner for a few minutes. It’s cool, it’s creamy, and hits the spot.
yield: 6-8 servings depending on size of ramekins
1 package (1/4 oz.) unflavored gelatin (such as Knox)
2 Tbsp. cool water
2 Cups heavy cream
1 Cup whole milk
3/4 Cup sugar
1 tsp. vanilla bean paste (1 tsp. vanilla may be substituted also)
2 Tbsp. instant espresso powder
For Serving: chocolate sauce (recipe below) and purchased chocolate covered coffee beans (optional)
1. In a small custard cup or microwave safe bowl place 2 Tbsp. cool water and sprinkle the gelatin over the water and let sit about 5 minutes to bloom. Place 4.5 oz. – 6 oz. clean ramekins on a sheet pan or in a shallow pan that will fit in your fridge level.
Tip: If you don’t have or don’t want to purchase ramekins- save your (small) shallow yogurt containers and wash out and use in place of ramekins.
2. In a small saucepan place the cream, milk, sugar, vanilla bean paste, and espresso powder and whisk to combine. Heat GENTLY over medium heat until very hot but not boiling, whisking frequently. While mixture is heating microwave the gelatin mixture for about 10 seconds until liquid. Once cream mixture is hot (but not boiling) stir in the liquid gelatin mixture and whisk to combine. Pour mixture into each ramekin and place in fridge for several hours or overnight to firm up. Serve cold or cool panna cotta with warm chocolate sauce and chocolate espresso beans.
To turn out panna cotta’s: Fill a shallow pan or bowl with 1 inch of boiling water. Run a sharp thin knife around the edge of each panna cotta to loosen, then set each ramekin in the bowl of hot water for about 10 seconds. Place a small serving plate on top of each ramekin and flip over to unmold. Spoon a bit of warm chocolate sauce around the panna cotta and sprinkle with 2-3 chocolate covered espresso beans.
4 oz. semi-sweet chocolate, chopped (about scant 3/4 Cup)
1/4 Cup heavy cream
2 Tbsp. unsalted butter
1 Tbsp. light corn syrup
In a heat proof bowl (such as pyrex) place the chocolate. In a glass measuring cup place the cream, butter, and corn syrup and heat on high in microwave for about 1 minute until mixture is very hot- stopping half way to stir. Pour the hot cream mixture over the chocolate and let sit for 1 minute then stir until smooth. If necessary you can return the bowl to the microwave and heat in 10 second intervals until mixture is smooth, stirring as you go along.
Do you like to entertain but you don’t want to be cutting or scooping out any dessert at the last minute? Yep, me too. You can make these ahead of time a few hours before your event or party and if you want to have the fun and include your guests you can even wait to brulée the tops of the custards with your friends if you like. Summer is the perfect time to find ripe raspberries on sale.
White Chocolate Crème Brulée with Raspberries
recipe: adapted from Ghirardelli
yield: 6-7 ramekins (depending on the size of your ramekins)
4 large egg yolks
1/3 Cup sugar + (4-6 tsp. more for brulee)
4 oz. white chocolate chopped fine
2 Cups heavy whipping cream
3/4 tsp. vanilla bean paste
fresh raspberries washed and dried
1. Preheat oven to 300° F.
2. Whisk egg yolks and 1/3 cup sugar until smooth in a medium size mixing bowl. Bring cream to a simmer in a saucepan. Turn off the heat and add the chopped white chocolate and stir until melted and smooth. Temper the egg sugar mixture with the hot cream mixture by add in a little bit at a time while whisking until all the hot cream is added. Whisk in the vanilla bean paste. Place 4-5 raspberries in each individual ramekins and then pour the custard into each ramekin; filling almost all the way to the top. Place the ramekins in a baking pan with 2 inch sides. Pour enough hot tap water into the bottom of the baking pan so that the ramekins are sitting in enough water to cover at least 1/2 of the ramekin. Bake at 300° F for 50-60 minutes or until custard is set. Remove the pan from the oven and move the ramekins to a rack to cool for about 20 minutes.
3. Sprinkle each ramekin with enough sugar (about 1 1/4 tsp) and brulée each with a bakers’ torch or under the broiler until sugar is caramelized. Chill the custards until ready to serve. Serve ideally within a few hours of making as raspberries tend to give off a bit of liquid.
Coconut panna cotta is what you are looking for when it’s hot and sticky and you want something cold and creamy but not necessarily ice cream. This is the perfect treat. Super creamy, smooth and cold it is a nice treat on an afternoon after running errands. At least that is my excuse and I’m sticking with it. This is also a great dessert for a summer dinner party since you can make it up ahead of time. Enjoy the summer.
Coconut Panna Cotta
recipe: Donna Hay
yield: 4 servings
2 tsp. warm water
1 tsp. powdered gelatin
2 Cups coconut cream
1/4 Cup castor sugar
2 tsp. lime juice
1/2 tsp. vanilla
1. In a small bowl place warm water and sprinkle gelatin mixture over the water evenly. Set aside for 5 minutes to bloom. Brush 4 cups or containers lightly with vegetable oil.
2. In a small saucepan place coconut cream, sugar, lime juice and vanilla. Bring just to a boil. Add the bloomed gelatin and stir and heat gently over medium low heat until gelatin mixture is incorporated. Pour mixture into containers and place in the fridge to chill and become set.
3. When panna cotta is set, take them out from the fridge and using your index finger pull gently away from the side of the containers to release the air seal. Choose a plate you want to serve the panna cotta on and place over the container, then turn over to release the panna cotta onto the plate.
4. Serve panna cotta cold with tropical fruit such as mango or pineapple.
I have to admit, the only reason I made strawberry mousse this week was because I have these silicon half moon shaped molds that I’ve been dying to try out. I actually bought them a long time ago, but have never used them. I wanted to make pretty domed shaped mousse. I have a lot of silicon baking pans/molds and I swear by them. They have become my absolute favorite, and the best part is that you can shove them into a drawer and I mean literally shove. I stayed pretty simple for this recipe, but you could top the molds with a piece of store bought poundcake and when you flip the mousse out you would have a nice mousse topped dessert. The mousse would also be great as a filling for a layered cake–just make sure to use a springform pan if you decide to use it for that purpose.
recipe from Miette cookbook
yield: 4 Cups
5 Cups fresh strawberries, hulled and quartered
1/3 Cup sugar
1/2 tsp. fresh lemon juice
2 Tbsp. water
2 tsp. unflavored gelatin powder
3/4 Cup heavy cream
purchased pound cake (optional)
(whipped) heavy cream (optional for topping)
extra fresh berries (optional for topping)
1. In a small saucepan over very low heat, cook the berries, sugar, lemon juice, and water until very liquid, about 30 minutes. Strain the mixture through a sieve and let cool completely. You should have about 1 1/4 Cups of strawberry juice.
2. Pour 3/4 cup of the juice into a small bowl and sprinkle the gelatin over the surface to soften.
3. Reheat the remaining juice until it is warm to the touch. Add the softened gelatin mixture to the warm juice and whisk until the gelatin has completely dissolved.
4. In a stand mixer with the whisk attachment, whip the cream until it holds medium peaks. Fold one-third of it into the strawberry mixture. Gently fold in the remainder until no streaks remain. Pour mousse into a bowl or small molds, or ramekins, or wine glasses, and chill. If desired, place cut out rounds of pound-cake on top of the mousse molds. If using molds– to unmold, dip the molds or ramekins in hot water for a few seconds and invert on a plate, decorate with whipped cream and fresh berries.
I have a childhood confession. I used to steal blackberries from the neighbor’s yard; but it’s okay because my Mother made me do it. She doesn’t remember this, but I remember it vividly as if it were yesterday. We had an old man who lived behind us that had an amazing garden. He scared the living daylights out of me. His garden had wonderful plump blackberries. That garden of his was like something out of a Secret Garden. True story book material. It was somewhat magical and grand. He was always tinkering in his big garden so it was hard to find the time when he was not around. I think I had his nap time figured out though. Just when the moment was right, I would bring my little Tupperware container and seize a few of those berries.
Then I would run like hell.
Technically is it stealing if those berries are crossed over into your property by say a half an inch or two? 🙂 If I were in that house today I would simply make these bars and ask him for some berries. I’m sure he would have approved.
Blackberry Swirl Cheesecake Bars
8 large cinnamon graham crackers; crushed to a fine meal to equal 1 generous Cup crumbs
3 Tbsp. confectioners sugar
pinch of salt
6 Tbsp unsalted butter, melted
2 (8 oz). bars (16 oz. total) of cream cheese; softened to room temp
1 Cup granulated sugar
1/4 cup sour cream at room temp
3 Large eggs at room temp
1 1/2 tsp. vanilla bean paste
2 Tbsp. flour
1/3 Cup Blackberry seedless jam
1 Tbsp. water
Make the filling: Combine the cream cheese and sugar in an electric mixer and beat until smooth. Add the sour cream and beat until smooth. Stir in the vanilla bean paste. Add the eggs one at a time and combine until smooth. Stir in the flour. Make sure to scrape the bottom of the worker bowl to make sure all the cream cheese has been combined thoroughly.
1. Prepare an 8 inch pan with a double sling (so each side is covered) of tinfoil. Spray the foil lightly with nonstick cooking spray. Preheat the oven to 350° degrees F.
2. Pulse the graham crackers to a fine meal in either a food processor or blender; you should get about one generous Cup. Add the sugar and salt and melted butter and combine. Press into the bottom of your prepared pan and chill for 30 minutes. Bake the chilled crust for 10 minutes.
3. Prepare the filling while the crust chills.
4. Pour the filling into the pan and dot the filling with the blackberry jam by dropping teaspoons over the batter. Use a wooden skewer to swirl the jam. Lower the oven to 325 degrees.
5. Bake the bars at 325° degrees for 30-40 minutes until the filling is set but slightly soft in the center. let the bars cool in the pan on a wire rack until set. Chill the bars for 2-3 hours until very cold and remove the entire pan of bars carefully using the sling. Peel away the foil. Cut into bars. Decorate the top with fresh blackberries is desired.
In the late summer of 1998 I moved to San Francisco from New Mexico. I had been living in the “Land of Enchantment” for a short time when I was a traveling Nurse. I still remember the long drive through the central valley of California on my way to San Francisco and seeing all the fresh produce trucks driving past me in great numbers. Convoys of huge trucks filled with roma tomatoes, and other fresh produce were cruising past me on my journey to my new home. It suddenly dawned on me that California was going to be an exciting place when it came to shopping for fresh fruits and veggies. The first taste of a really ripe apricot was one of my first amazing discoveries, the second was tasting a really ripe juicy raspberry. Grocery shopping suddenly became a little more exciting to me. Being a “foodie” this was fun for me to find such gorgeous fruit. I don’t mean to wax poetic, but this was something new to me; a raspberry that was really sweet and not half ripe. Cartons of beautiful ruby-red raspberries all stacked atop each other in neatly organized rows. A raspberry that was picked from the coastal region of California the day before at its peak of ripeness- not hard, not pale red, but deep dark red and sweet. Raspberries have been on sale this week so I took the opportunity to grab quite a few and made some fresh raspberry sauce to top my cheesecakes. You could also use frozen raspberries and it would work fine. Here is another favorite recipe of mine; a raspberry tart recipe while raspberries are in season. Click here for more facts about California raspberries as well as how to pick and store fresh raspberries from the fine folks at Driscolls. Enjoy.
Mini Raspberry-Vanilla Bean Cheesecakes
yield: 24 mini (standard muffin size) cheesecakes
24 oz. fresh raspberries
1/2 Cup sugar
1 tsp. cornstarch
1 tsp. water
In a 3 quart saucepan combine the raspberries and sugar and let them macerate for a few minutes. On medium high heat, bring the raspberries and sugar mixture to a boil for 3 minutes while stirring continuously with a rubber spatula. Mash the raspberries with the spatula while letting it come to a boil. After 3 minutes, in a small bowl combine the cornstarch and water to make a slurry. Stir in the slurry and continue to stir for another 3 minutes to let the mixture thicken. Strain through a fine mesh strainer over a medium bowl to remove all the seeds and press the mixture with the spatula back and forth to allow all of the raspberry filling to pass through. Scrape the underside of the strainer to make sure you get all of the filling into the bowl. Let the filling cool and chill in a covered container in the fridge.
4 (8 oz.) packages cream cheese; room temp
1 Cup sugar
1 tsp. lemon zest
2 tsp. vanilla bean paste
4 eggs; room temp
1 1/2 Cup fresh raspberries rinsed and drained well
24 “Nilla” wafers
1. Preheat the oven to 325 degrees. Prepare 2 standard size muffin tins with paper liners. Place a Nilla wafer in the bottom of each muffin cup with the flat side down. Beat together the cream cheese, sugar, lemon zest and vanilla bean paste until well combined. Beat in the eggs one at a time until just combined. Carefully fold in the fresh raspberries. Fill the liners 3/4 full with cheesecake mixture. Bake about 15-18 minutes until the centers are ALMOST set. Cool completely and chill the cakes for 3-4 hours. Top each cheesecake with raspberry topping. Serve cold.
Today-I’m channeling my inner child. With pudding. Pudding was a big thing in my house growing up. We always had a box of pudding mix in the cupboard. Now that I’m older, my love of a good pudding has not changed; although now I make it from scratch. It really is not hard to crank out a quick pudding from scratch. You should not let it scare you; most ingredients you need you probably already have on hand. I’m having child hood flashbacks and I might have to make pudding more often. Another child hood flashback is the beloved creamsickle. Oh as a child, how many creamsickles I would consume during summer. Icy, tart orange with creamy vanilla; a classic flavor combo. I found this recipe for tangelo-tangerine pudding in Seasonal Fruit Desserts by Deborah Madison, and I thought it would be fun to make a creamsickle inspired pudding parfait by making a vanilla pudding as well. Channel your inner child. Enjoy.
yield: 4 servings
(recipe adapated from Seasonal Fruit Desserts by Deborah Madison)
2 tsp. tangelo or tangerine zest
2 1/2 Tbsp. sugar
3 Tbsp. cornstarch
2 Cups fresh tangelo or tangerine juice (~10-12 tangelo’s)
tiny pinch of salt
1 Tbsp. unsalted butter
1 tsp. orange flower water or 1/2 tsp. orange extract
1. Smash the tangerine zest with the sugar to moisten the sugar and release the aromatic oils. Transfer to a saucepan along with the cornstarch, juice and salt. Stir to dissolve the cornstarch.
2. Over medium high heat; bring the mixture to a boil and cook, stirring until the juice has thickened; this will take about 4 minutes. Let the mixture boil about 2 minutes while stirring constantly. Turn off the heat and whisk in the butter and orange-flower water or orange extract. If you are making a layered parfait, pour into a container and chill or divide into juice or champayne glasses and chill. It will take about 2 hours to chill until set.
yield: 4 servings
2 1/2 Cups whole milk, divided
1/2 Cup sugar
pinch of salt
3 Tbsp. cornstarch
2 egg yolks
1 1/2 tsp. vanilla
1 Tbsp. unsalted butter
1. In a small to medium bowl whisk the cornstarch along with 1/2 Cup of the milk. Add the yolks and whisk to combine; set aside.
2. Place the remaining 2 cups milk in a saucepan along with the sugar and salt. Bring to a boil; then slowly pour about 1/3 of the hot milk into the bowl with the cornstarch mixture to temper the mixture. Pour that back into the saucepan and bring the pudding to a boil over medium high heat while stirring with a rubber spatula. Let the mixture boil for about 2-3 minutes. Turn off the heat and stir in the vanilla and butter. Pour the pudding into a container and place a piece of plastic wrap directly onto the surface of the pudding. Let the pudding chill. If you are not making a parfait; you can pour the pudding into 4 containers.
Layer the puddings in a glass or decorative cups; alternating the two puddings. Top with whipped cream if desired or creme fraiche. Serve chilled.