Ingredients

5 nectarines
5 carrots
100 grams brown sugar
bottle of prosecco
cardamom
butter
4 eggs
200 grams sugar
200 grams crème fraiche
250 ml milk

Preparation

First of all clean the nectarines & carrots. Remove the skin, the stone and cut the nectarines into quarters. Peel the carrot and cut them into small pieces. Put the nectarines and carrots in a bowl and add the brown sugar.

Heat a pan with butter and caramelize the nectarines & carrots in about 12 minutes. Add the prosecco in the last few minutes. Let the mixture cool down a bit and put it a food processor.

In the meanwhile you can go on with the preparations for the gelato. Create a custard base by warming milk in a pan. Get the yolks from the 4 eggs and whisk them together with the ‘plain’  sugar. After that add the warm milk and also whisk this together. Put the egg mixture back into the pain and slowly heat it until the custard thickens.

When it’s ready you can add the nectarine mixture from the food processor. Fold this together with some cream, I used crème fraiche. And I added some cardamom to give the taste a twist.

After that I froze it in a plastic container. For about every half an hour I took it from the freezer to break the frozen sections. This in order from preventing the mixture of turning into granita instead of ice cream. Of course if you have an ice machine this can more convenient!

As you can see in the picture I served a few scopes of gelato together with some left-over caramelized nectarines and nectarine syrup.

Recipe source: Roberto Gelato, She wears many hats & David Lebovitz

Ingredients (12 babas)

400 grams flour
300 grams sugar
2 eggs
5 cl milk
50 grams butter
5 grams baking powder
6 oranges
Jameson whiskey

Preparation

Grease a muffin tin with some butter. Create the batter for the babas by whisking 200 grams of sugar together with the eggs. If it’s creamy add the milk, melted butter & sifted flour. If you have a nice mixture you can add the baking powder. Fill the muffin tin with the batter and bake the baba’s for about 30 minutes in a 180 degrees celcius oven.

In the meanwhile you can create the orange-whiskey syrup. This is pretty easy, just put the juice of 2 oranges in a frying pan together with the rest of the sugar and whiskey and cook it until the sugar is dissolved. You will get a nice viscous liquid.

Pour this syrup over your babas. The best thing is to let them rest for a while. Give them time to absorb the syrup. I tried to speed this process up a bit by cutting the baba into smaller pieces.

I served the baba au whiskey with some fresh orange and some whipped cream & chocolate whipped cream.

Recipe source: Wikipedia

Ingredients (serves 6)

4 eggs
200 grams dark chocolate
150 grams brown sugar
100 grams flour
200 ml orange marmalade
3 tbsp Glen Grant single malt Scottish whisky
ginger
butter

Preparation

Grease a ovenproof dish with some butter. Pre-heat the oven on 180 degrees celcius.

In the meanwhile split the eggs, whites form the yolks. Warm the chocolate au bain marie. Put the chocolate together with the egg yolks, sugar, flour & marmalade and mix it. Add grated ginger & whisky to your own taste. I used the Scottish single malt whisky Glen Grant.

Whip up the egg whites and fold it into the chocolate-marmalade mixture. Put the total mixture in the overproof dish. Put this dish in a bigger dish filled with some water. Bake the pudding for about 45 minutes in a oven of 180 degrees celcius. Check if it is done by putting a wooden skewer in the middle of the pudding. If it comes out clean it will be ready.

Recipe sources: Foodpairing & Allerhande

Ingredients (10 scones)

450 grams self-raising flower
1 tbsp baking powder
100 grams butter
1 egg
5 tbsp milk
100 grams cherries

Preparation

Put the flower, baking powder & butter in a food processor and mix it until you get kind of a crumble. Whisk the egg and add it to the mixture together with the milk & cherries. Knead the mixture until you have a dough of your likings.

Cut the dough into 10 even pieces and bake them in a oven of 200 degrees celcius for about 15 minutes. I served them with crème fraîche & blackberry jam.

Recipe source: BBC Food

Ingredients (serves 4)

150 grams risotto rice
150 grams Bleu D’Auvergne AOC 50+
1 liter milk
1 lemon
250 grams plums
250 grams apricots
100 ml white wine (in my case an Argentinian Sauvignon Blanc 2008)
50 grams sugar
thyme

Preparation

Boil the milk in a pan together with zest of one lemon. Add the rice lower the heat and slowly cook until the rice is soft and you get a thick texture. For me this was after one hour. During that period I stirred the mixture every 15 minutes. Add the end I added the pieces of cheese.

I also made some coulis. Remove the pits from the plums & apricots. Add it to a blender and turn it into a purée. Put the purée into a frying pan together with the wine, sugar & fresh thyme leaves. Heat it for about 10 minutes. After that strain the mixture through a fine sieve.

Recipe source: Wikipedia

Ingredients (serves 4)

200 grams chocolate (72% cacao)
250 ml whipping cream
150 ml milk
zest of 1 orange
1 inch ginger
sugar

Preparation

Warm the milk in a pan. When it’s almost at boiling point turn of the heat. Break the chocolate and stir it through the warm milk. When the mixture is smooth let it cool of a bit.

During this time you can whip the cream in a fat-free bowl. Fold this into the chocolate mixture. Also add some flavor at this point. In my case sugar, orange zest & grated ginger. Put the bowl in a fridge for at least a couple of hours. Erwin from my previous post was right, a whole night is even better to get a right thickness of the mousse.

Recipe sources: Allerhande & Kookjegek

Ingredients (serves 3)

120 grams brown sugar (white color)
2 eggs
50 grams Danish blue cheese
200 ml crème fraîche
pineapple

Preparation

First of all I made the parfait. Put the 80 grams of sugar together with 80 ml of water in a cooking pot and heat it. Stir two egg yolks. Put the sugarwater over a double boiler and add the yolks while stirring. Let the creamy mixture cool down. Gently fold some Danish blue cheese and crème fraîche into the mixture. Poor the mixture into some small bowls and refrigerate it for about 3 hours.

I served the parfait on top of some caramalized pineapple slices. Cover the pineapple slices in the rest of the brown sugar. And heat them in a frying pan with some butter. After a few minutes you have nicely caramalized pineapple. I added some pineapple juice to the frying pan and created pineapplesyrup.

Ingrediënten (4 personen)

250 gram pure chocolade
60 ml crème fraîche
15 gram boter
6 eieren
75 gram suiker
sinaasappel
1 el whiskey

Bereiding

Verhit de chocolade, boter en crème fraîche au-bain-marie tot het gesmolten is. Splits de eieren en roer de dooiers door het chocolademengsel. Voeg daarna sinaasappel rasp en de whiskey toe.

Sla in een schone kom de eiwitten stijf en meng de suiker er doorheen. Spatel deze eiwitten voorzichtig door het chocolademengsel heen. Verdeel dit mengsel over de soufflébakjes en zet ze ruim 20 minuten in een oven van 200 graden.

Receptbron: Cooking for Engineers

Ingrediënten (2 personen)

80 gram witte basterdsuiker
80 ml water
2 eieren
200 ml crème fraîche of slagroom
75 gram aardbeien
balsamico azijn

Bereiding

Maak eerst een stroop van de suiker en het water door dit in een pannetje te verhitten. Klop ondertussen 2 eidooiers romig in een hittebestendige kom. Voeg de suikerstroop aan dit mengsel toe en hang de kom boven een pan met water. Verwarm dit mengsel en klop het verder romig massa. Haal de kom boven het water vandaan en blijf het kloppen. Terwijl het afkoelt zal het nog iets dikker worden.

Pureer 50 gram aardbeien met wat azijn en meng dit door het eiermengsel. Spatel als laatste wat room of in mijn geval crème fraîche door het mengsel en giet dit wat vormpjes. Zet deze vormpjes afgedekt met folie ruim 3 uur in de vriezer. Ik heb de parfait geserveerd met een aardbeiensiroop. Deze siroop heb ik gemaakt door de overgebleven gepureerde aardbeien en balsamico azijn in te koken.

Receptbron: Food-B-Good & Cook & Chemist

Ingrediënten (2 personen)

2 conference peren
150 ml rode port
50 ml balsamico azijn
vanilleroomijs

Bereiding

Schil de peren en snij ze in grove stukken. Breng deze stukken peer met de rode port en balsamicoazijn in een pan aan de kook en laat zachtjes 15 minuten stoven. Deze stoofpeertjes kunnen makkelijk een dag van tevoren gemaakt worden want koud smaken ze ook erg lekker. Gooi dan niet het stoofvocht weg, want die kan je gebruiken voor een lekkere siroop.

Doe een beetje van het stoofvocht in een pan en laat het voor de helft inkoken tot het een siroopachtige textuur heeft. Serveer de stukjes peer met wat bolletjes vanilleroomijs en besprenkel met de siroop.