Finally after almost 3 weeks when I could not do almost anything or write or make a post on my blog I am slowly starting to use more my right hand.
The problem when I fell was on my right shoulder but you already know that the arm is a whole. I still use sling but I move more and cook more (with my left hand) so I made this dessert to go back.
Thank you for all your greetings and messages, they helped me to be more animated in a time that I feel useless.
Lots of love xo
Note: this dessert is with pomegranates and strawberries but you can use only strawberries or other delicious berries.
Source : Le Creuset recipes.co.za
Pomegranate and strawberry semifreddo
Ingredients
4 free range eggs separated
3/4 cup sugar
2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1 1/2 cup cream whipped
150 grams strawberries blitzed to a pulp
100 grams pomegranate rubies
(or blueberries or raspberries)
Method
Place the egg yolks , 1/2 cup sugar and vanilla in a heat proof bowl and beat until pale and thick.
Place the bowl over a casserole of simmering water and beat until the mixture doubles in volume.
In a separate bowl beat the eggs whites with cream of tartar and remaining sugar until stiff peaks form.
Fold the whipped cream with both egg mixtures and place in a
20 x 10 cm loaf tin.(or other size)
Line tin with clingfilm, allowing a 5 cm overhang all sides.
Gently mix through strawberry pulp and pomegranate rubies.
Cover with overganging film and freeze about 6 to 8 hours or overnight.
Let stand 8 to 10 minutes at room temperature to soften, then turn onto a platter and remove the clingfilm.
Garnish with some strawberries, pomegranate seeds and mint.
print recipe here
Semifreddo de frutillas y granadas
Here we are at that time when summer ends and autumn begin (really my favorite) and the favorite fruit at this time are: figs.
I love them. Honestly I bought figs several times until I could leave some to make the recipe.
In any case it can be prepared with other fruits ( Blueberries, strawberries, raspberries ), only I love figs and the season is so short
Is a small tartlet with a frangipane cream and figs.
Really delicious.
Love for all of you and thanks by coming!
Adapted from :
Delicious bites
Message May 11 2019
to all my friends and lovely people that stopping by here in my blog.
Some days ago I had a terrible fall in my garden.
And I have a fissure bone in my right shoulder, so by the moment only I make some little things.
I write and eat with my left arm but is not easy and still I have a lot of pain.
Send me prayers and good vibes because I hope not to have a shoulder surgery.
send you hugs and love and dont forget me.
xoxo
Ingredients
(6 Tartlets)
pastry
130 grams almond meal
3 1/2 tablespoon all purpose flour
2 1/2 tablespoons caster sugar
75 grams very cold butter
1 tablespoon of water
frangipane
80 grams unsalted butter
80 grams sugar
1 egg
1 yolk
80 grams almond meal
1 tablespoon all purpose flour
1tablespoon orange juice
1 teaspoon finely grated orange rid
filling
1/4 apricot jam
topping
6 figs sliced
thick cream to serve (optative)
Method
For pastry
Put the almond meal, sugar and flour into food processor and whiz together until combined.
Add butter and whiz some more until it forms coarse breadcrumbs and add only a tablespoon of water to join all.
Press the dough into a ball and wrap in plastic. Put in fridge about 1 hour .
Preheat oven to 180° c (375° F) , Place the dough on a surface lightly dusted with some all purpose flour and roll out with a rolling pin. If you need add more flour to roll.
Grease 6 tartlet tin or ceramic pie dish . Line with the pastry.
If you have some problem with the dough just press the pastry with yours fingers. Put the tins or ceramic dishes in the fridge again while you preparing the filling.
Frangipane filling
Place the butter and caster sugar in a food processor and whiz to combine . Add the egg and yolk, the almond meal, the grated orange rind, all purpose flour and orange juice, then combine all.
Spoon 1 teaspoon of apricot jam over the base of the tart shells. Evenly divide the frangipane filling between the tarts and gently spoon over the jam. Place 2 or 3 fig slices onto the frangipane filling.
Place the tartlets onto a baking sheet and place on the middle shelf of the oven.
Bake at 180°c /375 °F for about 30 minuts or until the frangipane fillinghas slightly puffed and is golden brown.
The baking time will depend on your oven so start cheking after 20 minutes.
Remove the tray from the oven and let cool on a wire rack. You can glaze the tartlets with some warmed strained apricot jam.
Print recipe
Tartas de higos y almendras
