Nigella’s. I was debating this afternoon, whether to serve tiramisu with raspberries or a pannacotta this Saturday, when Jedrus and Aska come over for this weekend. It will be the latter, I think. Maybe some shortbread biscuit with it to posh it up, or maybe a different topping, we’ll see.

For 5 small ones in my regular silicone moulds I used 150ml of double cream, 100ml of milk, 75 g of white chocolate and 35 g of sugar, all heated up slowly, under supervision, as chocolate tends to stick to the bottom of the pan.  I added a touch of vanilla paste, couldn’t help myself, it just looks so nice with those tiny seeds when the whole thing is out of the mould.

When off the heat, I added 1,5 leaf of gelatine, this amount  seems to always work nicely, whatever the flavour. The wobble was just right.

On top, a few shavings of chocolate and mixed berry compote.

A spontaneous idea I had this afternoon, while bolognese sauce was bubbling away on the stove and I was wondering what should we have for dessert after lasagne.  I had a small bottle of a delicious mango juice in the pantry, which I warmed up just to be able to melt 2 gelatine leaves and left it to cool. Quickly magicked  up a sponge base with usual recipe and when it was cool and ready, I whipped some double cream with lemon juice and sugar. I was slowly adding the mango and gelatine mixture to it, then a touch more lemon juice to taste. On the sponge base I scattered some chopped peaches- I had no canned mango, which is a shame, onto the peaches went the cream and mango mixture.  4 hours in the fridge was enough for it to set nicely, sadly, having pigged nearly whole lasagne, we had no space for the cake last night, so it was only tasted today. Well pleased with it, I took some to Rob as a peace offering- more work is needed with our wall in the attic room, which he will have to sort out.  More cake will be enjoyed tonight with season 2 of “House of Cards”.

Skinny Roux’s recipe from the latest “Food & Drink”. Proper souffle, I thought, when I was watching him making it, with creme patissiere and stuff, I had to have a go at it.

Hours earlier I made a simple bramley apple puree, just 1 chopped apple with some sugar, cinnamon and a splash of lemon juice, cooled and blitzed into smoothness. Then the coulis, simple again, frozen berries cooked off, sweetened to taste  and passed through a fine sieve.

From there I could warm the oven to 200 degrees with a baking tray as well, to give the beauties a kick of heat from the start.

For the creme pat I used 100 ml of milk, which I heated up with some sugar and vanilla paste. I whipped 2 egg yolks with 2 tsp of sugar, then stirred in about 12 g of flour, added the hot milk, whisked and returned onto the heat. It all thickened nicely and went outside onto the cold to cool quickly. I then folded in a fat spoon of apple puree. Next, 2 egg whites beaten up with 2 more tsps of sugar, a third of it briskly mixed into the creme pat, then the rest of it, gently, in order to keep as much air as possible.

This lovingly prepared mixture went into 3 ramekins, buttered  upwards, to encourage the souffles rising and dusted with sugar. And into the oven for 8-10 minutes.

The sink full of dishes was worth it. When they rose nicely in the oven I was jumping up and down, mistake, when 7 months pregnant, heheh, but hey. Good, goooooood dessert. 🙂

Considering seconds, while writing. So pleased with it! And no work at all. I shoved in the oven 100 g of short grain rice, about 40 g of sugar, 700 ml of milk, lots of vanilla paste and left it in there for 1,5 hour in 150 degrees.

Cooked off some frozen berries with lots of sugar to make a nice and simple compote. Delicious!!!! 🙂

A dessert so simple that it’s embarrassing. And yet here’s Florek licking off the rest of the compote from his plate. 🙂 Something nice and sweet was needed after the afternoon of filling up forms for maternity allowance.

I measured nothing, but managed to get 4 small cheesecakes into 4 rings, I’m that good, haha! Whipped some cream with icing sugar and lots of vanilla paste( seen on tv how vanilla paste is made, I think I’ll switch to pods as soon as I finish this jar), added about half of 300g container of Philadelphia cheese. Made sure not to overwhip, didn’t fancy the consistency of butter. When I was happy with the taste, I filled my 4 rings with bases made of blitzed biscuits with melted butter, which were flash-baked for about 10 minutes. And then all set in the fridge.

The compote- frozen mixed berries, cooked off with a splash of water and sugar, cooled. No need for blitzing, rough texture of the whole fruit is quite nice on a creamy, smooth cheesecake.

My former colleague from Ubon,Akacja, has started a chat on Facebook yesterday that involved a new flavour of Soplica Vodka, this time it was Soplica Pigwa( quince). If it wasn’t for Izzie, I’d have stopped at a Polish shop in Cheltenham this morning and got some to check it out, it will have to wait a few months though.

We needed a dessert this evening, to go nicely with burgers and a burning fire while it pisses down outside, so I made a mousse, which Florian once branded as better than Gü. The original one was with Amaretto, I had no Amaretto, I had 1,5 bottle of Soplica Orzechowa in the pantry, which is also awaiting the return of the good times.

I used 150 g of double cream, half of which I have melted with 50 g of dark, Swiss chocolate, then left to cool in the sink with cold water. Then added the remaining cream, altogether about 3 tbsps of Soplica- kept on adding and tasting, I wanted to be able to taste the hazelnuts, but minded Izzie at the same time. Then I whipped 1 egg white with 25 g of sugar and folded it in. Topped with some grated white chocolate and chopped pecan nuts( had no hazelnuts). It will set in the fridge for about 3 hours.