31 December 2018

Cassata semifreddo ( Casata de semifreddo)









These days before the New Year (and during) Christmas we still have some special recipes  (the Christmas season is too short) 
Here is the dessert I made for Christmas Eve.
A ricotta and mascarpone cheese semifreddo with dry fruits  with dark chocolate glaze.

We had  for Christmas  orange roasted turkey, salads, and  baked salmon in puff pastry (Esperanza eats fish) and this nice dessert.
Super delicious. We were just the four of us, and I missed my mom who was with us last year.
Anyway it was a nice Christmas ..




Source: Delicious.com






Cassata Semifreddo

Ingredients

400 grams ricotta 
400 grams mascarpone or cream cheese
finely grated zest of 2 oranges
finaley grated zest of 1 lemon
3 large eggs
250 caster sugar
250 mixed glace or candied fruits chopped plus extra to garnish
125 grams pistachios chopped


Glaze 
130 grams dark chocolate chopped
45 grams unsalted butter
2 tablespoons milk
1 tablespoon honey

Method

Line  a 20 cm diameter pudding bowl with plastic wrap. Place the ricotta in a bowl and beat with electric beaters until smooth.Beat in the mascarpone or cream cheese and orange and lemon zest until combined.

Place the eggs and the sugar in a heatproof bowl and set over a saucepan of simmering water. Whisk for 8 minutes or until thick, shiny and glossy. Remove from heat and whisk until cooled.
 Fold into the ricotta mixture, then fold in the fruit and pistachios .Pour into the lined bowl and place in the freezer for at least 10 hours or until set.

For the glaze combined all ingredients in a saucepan over low heat stirring until melted, then set aside to cool.

Remove semifreddo from freeze 20 minutes before serving to soften slightly. Carefully invert onto a serving plate, gently pulling on plastic wrap to remove semifreddo from the bowl.

When the semifreddo is ready on plate, pour over the chocolate glaze (it should be runny but not warm, letting it drip nicely down the sides. Scatter plate with candied fruit, pistacchios or others   to serve.
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Tips:

You can divide this semifreddo in two little pudding bowl (I made it)
So we had one for Christmas's Eve and other for the following day.
I pour the chocolate and freeze again to serve later. Was fine.















Postre helado de Navidad (casatta)










21 December 2018

Christmas brownies ( Brownies de Navidad)







And finally here we are with Christmas just around the corner. I always feel that Christmas overcomes me but I love Christmas despite everything.

I made these brownies because I loved that they have Christmas spices so  smell wonderful.

Gingerbread men are edible,  and you can buy  them on Amazon. I find them cute :) and they give a Christmas touch.

There are still some recipes for Christmas and New Year, they will be for the next week.
Merry Christmas to everybody and have a wonderful time and  from my part a strong hug and thanks for the love and the affection.

Merry Christmas!!




Source : BBC.com food







Ingredients

30 ml brandy or rum
200 grams dried cranberries
300 grams dark chocolate broken into chunks
200 grams butter
4 free range eggs
300 grams light muscovado sugar or dark brown sugar
200 grams plain flour
1 1/2 teaspoon mixed spice
icing sugar or chocolate icing to serve


Method

Preheat the oven to180°c/ 350 F and line a 30 x 29 cm (12x 8 inch) tin with baking parchment.

Gentlyy heat the brandy then add the cranberries and leave to soak while you prepare the brownies mix.

Melt the chocolate and butter in a bowl over a pan of simmering water orin the microwave.Stir gently until smooth then set aside to cool slightly.

In a large bowl whisk together the eggs and sugar until pale and fluffy.
Whisk  the chocolate and butter mix into the eggs then gently fold in the flour, mixed spice, cranberries and brandy  until fully  incorporated.

Pour into the prepared tin, smooth the surface  then bake in the oven  for 20 to 25 minutes or until the brownis is firm to the touch.

Leave to cool in the tin for 10 minutes, then place  on a wire rack until cooled completely.

Once cool,cut into squares and dust the tops with icing sugar or chocolate icing.

Chocolate icing

150 grams plain chocolate
150 ml double cream 

Heat the chocolatre and cream in a saucepanover a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened . Set aside to cool until thick enough to spread over the brownies. 

Garnish with edible ginger man  or these   or some marzipan fruits.



Print recipe
















Brownies de Navidad

















14 December 2018

Cherry and toasted almonds Semifreddo (Semifreddo de cerezas y almendras)








We keep moving towards Christmas. 
And time literally flies.
This Semifreddo dessert  I did many times  for these dates because you do  and can  eat  whenever you want.
(You really  can make some days before Christmas)

 This time I did with black cherries and almonds and I liked this version. I also want to say  I used frozen cherries or   canned dark sweet cherries  (for those who are not in summer) and only outside decorate with fresh cherries.

Those who are in summer (Australia, New Zeland, Chile) can use fresh or frozen cherries.
But it also has chocolate and almonds. A very Christmas dessert.



Source:The girl in the little red Kitchen








Ingredients
(8 servings)

3/4 cup granulated white sugar
4 large egg yolks
1 1/2 cups heavy cream
1 teaspoon almond extract
1 cup silvered almonds toasted
1 1/2 cups frozen dark sweet cherries 

or a jar of sour cherries

Garnish
bittersweet chocolate and some cherries


Method

Line a 9x5 inches loaf pan (23 x 14 cm aprox)
with plastic wrap, letting the excess hang over from the sides.

In a double boiler whisk together the sugar and egg yolks until the sugar dissolves and the egg yolks triple in size (about 6 minutes).

Using a stand mixer or by hand  whip the heavy cream until it forms medium peaks. 
Carefully fold in half the egg yolks, making sure not to deflate too much of the whipped cream and then the remaining yolks.

Scraping down the bottom and sides of the bowl. Gently stir in the almond extract. Scoop about 1/3 of the mix into your prepared pan and place 1/4 cup of almonds, about 1/2 cup of cherries .Add more whipped cream and build layers so that you end up with 3 total layers of filling and 1/4 cup almonds  and 1/2 cup of cherries. remaining to top.

Carefully fold over the excess plastic wrap and place in the freezer to firm up at least 4 to 6 hours.
To serve remove semifreddo from the freezer 5 minutes before turning out on to a platter. Using a sharp knife (dipped in hot water) cut into thick slices and spoon over cherries, almonds and chocolate pieces.


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Semifreddo de almendras tostadas  y cerezas 

(frescas o congeladas)

















6 December 2018

Chocolate gingerbread Bundt cake (Cake de chocolate y jengibre) Christmas recipes










At this point in  my life I realize that I would like to make more recipes but I know  Christmas is almost here :)
Anyway, I will do my best and I already have several recipes selected.
Here is the first recipe A bundt cake of chocolate and ginger with chocolate glaze. Delicious.
They ate  all it in the blink of an eye (but it always happens with the Christmas recipes)
See you soon.
 Merry Christmas to all :) :)


Tips

 I made the cake  leaves with marzipan.
 and the red garnish are little Christmas ornaments. But you can use others .(candies, marzipan or others)

I made in a  bundt cake pan but is possible make in a loaf pan too.

Adapted from: supergoldenbakes.com





Chocolate gingerbread Bundt Cake



Ingredients

150 g (5.3 oz ) dark chocolate chopped
130 g unsalted butter softened
150g (5.3 oz) light soft brown sugar
130  g self (5 oz)raising flour
60 g (2 oz) ground almonds 
4 eggs separated
2 tablespoon stem ginger syrup or jam
(or fresh ginger root  or ground ginger)
1 tablespoon treacle
1 teaspoon mixed spice
1 teaspoon ground ginger
1 teaspoon bicarbonate of soda
sprinkles or marzipan to decorate

For the glaze

100 grams (3.5 oz dark chocolate)
1 1/2 tablespoon unsalted butter
1 tablespoon stem ginger syrup or ground ginger


Method

Preheat the oven to 180°c (350°F) Grease a 10 cup bundt or loaf tin and dust with flour.
Melt the chocolate over a pot of barely simmering water and set aside to cool.

Whisk the egg whites in a stand mixer until they form stiff peaks and transfer to a bowl.

Fit in the paddle attachment and beat the butter and sugar (no need to clean  the stand mixer bowl) until light and flutty.
Beat in the yolks one at a time .

Add the cooled melted chocolate, treacle and stem ginger syrup and beat until incorporated.
Fold in the flour, ground almonds, bicarbonate of soda ground ginger and spices.

Add a third of the whisked eggs into the batter and beat to loosen. Fold in the remaining  egg whites.
Transfer to prepared tin and level. Tap the tin on the counter.
Bake for 40- 45 minutes until firm on top and coming away  from sides of the tin.
Cool in the tin for 15 minutes and carefully  turn  out onto a cooling rack.
To glaze
Melt the chocolate and butter over a pot of barely simmering water.  Add the ginger syrup or ground ginger. Stir until smooth.

Pour the chocolate glaze over the cooled cake and decorate with sprinkles or marzipan,


print recipe

















Cake de chocolate y jengibre