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These blushing beauties won my heart over the red plums I was shopping for to make with these Russian cream desserts.
Roasting plums with honey and vanilla seemed like the perfect foil for some Russian cream. But there they were, perfectly ripe raspberries seemed a bit more exciting and vibrant than that of their neighboring fruits.
In the meantime, J. and I are excited to get out of the city to travel to the north and see some good fall color. The fall season here is a bit bland this year. It has been for the past several years.
I can’t wait to enjoy the sea of color; the blushing hues of oranges, the intense crimson of the maples, to walk through the wilderness and take in autumn while it lasts. Hopefully it won’t be too late!
A thank you to all for your comments and inquiries from the last post! With many requests for the stone fruit tart recipe, I have posted it here.
Have a wonderful weekend everyone!
Russian Cream, golden raspberries, coconut & pistachios [serves 4]
1 cup unsweetened coconut milk [from cans] -or- full fat cream
5 Tablespoons can sugar
1 teaspoon gelatin
¼ cup cold water
1 cup full-fat sour cream
1 teaspoon vanilla extract [optional]
½ pint golden raspberries
¼ cup coconut flakes
2 Tablespoons pistachios, coarsely chopped
1 teaspoon confectioner’s sugar for dusting
making the cream:
1. In a small dish place water and sprinkle gelatin over the surface, set aside to bloom.
2. Heat coconut milk and sugar in a small saucepan just to a gentle boil.
3. Whisk a small quantity of coconut milk to the gelatin and add to the saucepan.
4. Whisk in sour cream and vanilla is using until smooth.
5. Divide mixture into four serving dishes and chill for at least 4 hours to set.
1. Arrange raspberries in the center of each dish.
2. Sprinkle pistachios and coconut flakes around raspberries.
3. Lightly dust creams with confectioner’s sugar.
Last weekend I was working on a few recipes and one of them was for this sweet treat. In the midst of tackling the weekly dust buffalos at home, I managed to come up with a nice recipe for gluten free galettes.
As un-romantic as cleaning sounds, these galettes were perfect for the two of us. Forgive me as I find myself lost in these galettes. Sometimes it’s just the way it goes.
As we sat enjoying the galettes, my mind starts to wander off dreaming of new house projects, a new coat of paint for the office, one for the bathroom, a few new furnishings, and of course some new kitchen essentials. I am definitely ready for some bright new kitchen towels, updating some cookware and more baking supplies… where to start?
Spring is on the way and approaching fast, lists need to be made; paint needs to be bought, projects checked off before gardening and outdoor fun can begin. January and February are still times of nestling away and daydreaming of spring. Certainly a great time to refresh the home where time is still a bit relaxed.
Cleaning continues, unfortunately. Each time I passed the galettes, dustpan in hand, I smiled, sneaking another bite. When you’re alone in the kitchen, who’s to see!
Do you have any favorite desserts for two? I would love to hear about them!
Pear-Berry galette Recipe [serves 4]
1 cup millet flour
½ cup tapioca flour
1/2 teaspoon xanthan gum
8 Tablespoons unsalted butter, softened
6 Tablespoons confectioner’s sugar
2 egg yolks
1 whole egg
½ teaspoon sea salt
2 large firm, ripe pears, cored and thinly sliced
2 Tablespoons sugar
2 teaspoons cornstarch
1 large egg, beaten
2 Tablespoons granular sugar
2 teaspoons cinnamon
1 Tablespoon finely chopped pistachios
½ cup fresh raspberries
Preheat oven to 350ºF.
preparing the galette dough:
1. Combine millet flour and tapioca flour together, set aside.
2. Cream the butter with the salt and whip in confectioner’s sugar until smooth.
3. Beat in egg yolks and whole egg.
4. Add flour mixture and mix until smooth and dough forms.
5. Press into a flat disc and chill for 4 hours.
preparing the fruit filling:
1. Core and slice pears.
2. Combine the granular sugar and cornstarch and toss with pears. Set aside.
assembling & baking the galettes:
1. Divide dough into four equal pieces.
2. Roll out each dough piece on a millet floured parchment paper into a rustic circle shape.
3. Place one-fourth of the pears in the center and gather up edges; place on a parchment lined baking sheet.
4. Repeat with remaining dough.
5. Combine the remaining sugar with cinnamon.
5. Brush the dough with beaten egg and sprinkle with cinnamon sugar.
6. Bake for 20-25 minutes or until galettes are lightly golden.
7. Garnish galettes with fresh raspberries and finely chopped pistachios.
*note: When working with this gluten-free galette dough, allow the dough to warm up a bit before rolling, as cold dough will crack. Keep the rolling surface well-floured so the dough will not stick to the parchment. This dough is rather soft at room temperature, so if it needs a quick chill down, throw them in the refrigerator for a few minutes and continue. Once you have the time limit down you will enjoy making these as much as I do!
*note: If you are not going gluten-free then try this galette dough recipe.
I find myself baking much more than I thought when starting this blog, probably because I am not a baker and it’s a challenge for me and I love challenges. Attempting to create beautiful and delicious bakery goods to have and to share has helped refine that skill. On the “behind the scenes” action I find myself chanting, “No need to be frightened.” Head strong and after copious amounts of butter and eggs later I feel complete. Whoever said that baking is an easy task to undertake was wrong or perhaps left a few details out. I find comfort working with my favorite baking medium [eggs], nothing more and nothing less; whipped egg whites can do spectacular things. Light as air, meringue can satisfy my sweet tooth any day.
Chocolate Pâte Sucree Recipe
1 ¼ cups all-purpose flour
½ cup cocoa powder
6 tablepsoons unsalted butter, softened
1 ½ cup confectioner’s sugar
1 large egg
¼ teaspoon sea salt
This is the chocolate tart base for these or any filled tart.
Process butter, confectioner’s sugar, cocoa powder and salt in a food processor until smooth and creamy, approximately 3-5 minutes. Add egg to the mixture and further process for a few minutes, scraping the sides and bottom of the food processor bowl.
Once egg is completely incorporated, turn processor off and add the flour all at once. Run the food processor to create dough. This will be almost take five seconds. If you see any loose dustings of flour, do not worry. Place dough onto a work surface and knead gently to form a ball. Place on a piece of wax paper and fold edges over dough and flatten. Chill for at least two hours.
Divide dough into eight equal pieces. Working with one dough piece at a time, roll out to an eighth of an inch. Even if you see the pan through the dough, don’t be alarmed, the egg in this type of dough will cause it to expand and make a nice crust. Place dough into tart pan and press along the edges to cut the dough to shape. Now press dough into the sides of the tart pan. The bottom may split as you do this, but no fear, just press the dough to make a nice smooth bottom. Repeat with remaining tart pans. Chill for thirty minutes and prick bottoms a few times with the tines of a fork. Bake in a preheated oven at 350°F for 12-14 minutes. You may be wondering why I haven’t instructed to blind bake this crust, I find that there is no need, as the dough is rolled out thinly and it does not puff so much.
Recipe Makes 8-4” tarts.
Raspberry Chocolate Tart Filling Recipe
7 ounces heavy cream
6 ounces best quality semisweet chocolate
3 Tablespoons raspberry puree
Combine the cream and raspberry puree in a small saucepan and bring to a boil. Immediately pour over chocolate chunks, whisk until smooth. Allow mixture to cool slightly then place three tablespoons in each tart shell. Chill to firm chocolate.
Toasted Meringue Recipe
½ cup plus 1 Tablespoons granular sugar
3 Tablespoons water
2 large egg whites, room temperature
pinch of cream of tartar
pinch of sea salt
1 ½ teaspoons fresh lemon juice [optional]
Bring sugar and water to a boil over medium heat. [Bring temperature to 238°F] Meanwhile, whip egg whites until frothy. Add cream of tartar and sea salt. Whip on medium high speed until soft peaks form.
Once sugar syrup reaches the proper temperature, slowly pour into the egg whites. [The best way to incorporate the syrup is to pour it down the inside of the bowl, avoiding the wire whisk.] After the syrup, incorporate lemon juice, and whip egg whites on high speed until glossy [approximately 5-8 minutes.] Use meringue immediately.
Fill a pastry bag with a large rounded star tip and pipe onto the chilled tart. Now comes the fun part where we have a chance to burn the kitchen down. Using a torch, toast the meringue to your liking and garnish with fresh raspberries.
As with any recipe, I encourage you to edit, experiment and adjust. What’s right for you is what works. If you feel like busting out this recipe, let me know what you think.