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Feather-light chocolate whip with aquafaba
There wouldn't be anything special in this dessert if it wasn't for its main ingredient. It was aquafaba - i.e. the liquid which is left after straining chickpeas from a tin. Up to now I have poured it away. From today I will never make this mistake. Joël Roessel, a French chef, was the discoverer of aquafaba. He wanted an alternative to eggs when preparing meringues.
Protein and starch are the only ingredients of aquafaba. It doesn't have any other additives. Cold aquafaba can be whisked like an egg white. Next time I will try to prepare some meringues with aquafaba, but now I would like to share with you the recipe for an extremely simple chocolate whip. I served it with the sub acid from an apricot mousse. My children were delighted, and so were we.
Ingredients (for 4 people)
200ml of aquafaba (from one tin of chickpeas)
2 teaspoons of caster sugar
150g of dark chocolate
2 tablespoons of lemon juice
2 tablespoons of brown sugar
Melt the chocolate in a bain-marie and leave it to cool down a little. Whip the aquafaba in a very clean glass bowl. Add the sugar spoon by spoon and whip constantly until the foam is stiff and glossy. Add the chocolate and stir thoroughly but gently. Put the chocolate whip into some small bowls and leave in the fridge for 3-4 hours. Wash the apricots and remove the stones. Put them into a pan with the lemon juice and sugar. Boil until the apricots are soft and the juice has evaporated a bit. Blend the fruit. Leave to cool down. Put the apricots onto the chocolate whip and decorate with some peppermint leaves.
Afternoon tea with finger biscuits.
With my children in mind I prepared an extremely simple dessert using natural yoghurt and biscuits as basic ingredients. It was supposed to be for children. By default, though, I prepared a bit more and we were all able to relish it.
Ingredients (for 4 people)
400g of natural yoghurt
200g of finger biscuit
200g of raspberries
2 teaspoons of caster sugar
Put aside a few nice raspberries and four finger biscuits. Crush the rest of the raspberries with a fork and mix them with the caster sugar. Crush the finger biscuits and blend them with the natural yoghurt. Put the raspberry mousse and then the biscuit mixture into a cup. Decorate the top of the dessert with the raspberries and peppermint leaves.
Small stracciatella cheesecake with fruit.
Today I would like to share with you the recipe for a dessert which I prepared for the beginning of the holiday. The last school tests are behind us, the school reports received, the suitcases almost packed, so now it is time for a reward. My little stracciatella cheesecake isn't that healthy, but sometimes we can overlook one small culinary peccadillo. After all, it is supposed to be a reward. For sure it was light as air, fluffy and melted in the mouth. And the pieces of the dark chocolate were so nice and crunchy. Try it yourself and like me you will fall in love with this dessert.
Ingredients (17cm cake tin)
100g of oatcakes
50g of butter
250g of mascarpone cheese
200g of 30% sweet cream
100g of white chocolate
100g of dark chocolate
fruit for decoration
Put the cookies in a plastic bag and crush them with a rolling pin, and then put them into a small bowl and mix them with the melted butter. Cover a cake tin with the dough. Leave it in the fridge for an hour. Melt the white chocolate in a bain-marie and leave to cool down. Break the dark chocolate into small pieces. Whisk the cream and then add the mascarpone cheese. Add the white and dark chocolate and stir it gingerly and thoroughly. Put the mixture on the bottom with the oatcakes and leave in the fridge overnight. Decorate with your favourite fruit.
Enjoy your meal!
Hi :-) Bought 1.7Kg pork chunk, might be a bit of weird cutting, seems like a rack of pork chops caught between V shaped in bones.
Would like to sous vide it whole without further cutting to single steaks and would be glad to get a direction for temp and time, from what i've seen 60-62C
area might be great to keep it juicy but i'm lost with the time, as it is a big chunk and not single steaks.. Thanks !
Today, I used the best part of my raspberry shopping for my summer second breakfast. I recommend it for those who only drink coffee in the morning. The rolled oats and chia seeds ensure that it satisfies our hunger very well, and the empty bowl means that you are sorry the dish was so small.
The inspiration for this dish comes from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg.
100g of raspberries
3 teaspoons of honey
3 tablespoons of rolled oats
2 teaspoons of chia seeds
3 teaspoons of natural yoghurt
raspberries, blueberries, banana slices, cashews, sesame seeds
Mix together the rolled oats with the chia seeds, pour in some hot water and leave for 20 minutes. Wash the raspberries and drain them. Leave a few nice bits of fruit for decoration. Blend the rest of the raspberries with the rolled oats, chia seeds and honey. Put it into a small bowl. Put the natural yoghurt on top. Decorate with the banana slices, blueberries, raspberries, sesame seeds and cashews.
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