HAPPY 4th!! f0o0od: Red White and Blue Dessert Nachos
04.07.12/02:39/♥ 458
dessertberriescoconutcreamnachosholiday4th of July
f0o0od: Flourless Chocolate Torte
12.05.12/03:02/♥ 628
chocolatetortedessertberriessimply yum
bhgfood: Daily Dish: Our delicious Triple-Berry Cobbler is made with blackberries, raspberries, and blueberries.
20.04.12/10:31/♥ 600
simply yumtriple berry cobblerberriescobbler
A Terrine Of Summer Fruits (Delia Smiths Recipe) Ingredients 2 oz (50g) caster sugar 2 x 0.4 oz (11g) sachets gelatine powder 1 tablespoon fresh lime juice For the fruit 12 oz (350g) small strawberries 8 oz (225g) raspberries 12 oz (350g) blackcurrants, redcurrants and blueberries 4 oz (110 g) of each or any other combination you like. Method First prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail’s egg. Then mix the fruits together in a large bowl, being very gentle so as to avoid bruising them. In a small saucepan heat half the rosé wine till it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining wine and the lime juice. Then pour the liquid into a jug and allow it to cool. While that’s happening, lay the mixed fruit in one of the loaf tins – and it’s worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out. Next, pour all but 5 fl oz (150 ml) of the liquid over the fruit. Now lay a sheet of clingfilm over the tin, place the other tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set. Then warm up the remaining 5 fl oz (150 ml) wine mixture and pour it over the surface of the terrine. Re-cover with clingfilm and return to the fridge overnight to set firm. When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Serve with chilled pouring cream, crème fraîche or Greek yoghurt.  
15.04.12/08:04/♥ 11
terrinesummer fruitsdelia smithsimply yumberriessummer
Chocolate Truffle Torte With Mascarpone Cream And Berries Prepare the Sweet Pastry Crust, the Chocolate Truffle Filling and the Mascarpone Cream as follows…Select fresh, ripe strawberries, raspberries or blackberries to top. I find that the rich chocolate fudge (because, yes, it becomes very fudge-like) and the luscious cream are gorgeously balanced by the light fruitiness of fresh, juicy berries!Have extra finely ground pistachios and a bit of powdered sugar to decorate the top of the Tart or Tartlets.Serves 121 Sweet Pastry Crust, prebaked:1 1/4 cup (175 g) flour1/4 (50 g) cup sugar¼ cup (about 50 g) finely ground pistachio nuts7 Tbs (100 grams) unsalted butter, cubed *1 egg, lightly beatenCombine flour, sugar and ground pistachio nuts in a mixing bowl or on a work surface and toss or whisk to combine. Using only your thumbs and fingertips, rub the butter into the flour until the consistency of damp sand and there are no more large chunks of butter. With a fork, vigorously stir in the lightly beaten egg until all the dry ingredients are moistened and a dough starts to form.Gather the dough together into a ball and place on a lightly floured surface. Using the heel of one hand, smear the dough little by little away from you in quick, hard strokes in order to make sure that all of the butter is blended in well.Scrape up the dough together, re-flour the surface lightly and work very briefly and quickly until you have a smooth, homogenous dough. Wrap the ball of dough in plastic wrap and refrigerate for 15 to 30 minutes or until it can be easily rolled out without sticking to your rolling pin.Keeping your work surface as well as the surface of the dough lightly floured at all times, roll out the dough and line a buttered 9” fluted pie dish, springform pan or similar or six 4 ¼-inch individual tartlet pans. Refrigerate for 30 minutes or until ready to bake. Preheat the oven to 350°F (180°C). Line the tart shell or tartlet shells (it is easier to line up the individual tartlet pans on one baking sheet) with parchment paper and fill with pastry weights or dried beans. Bake in the preheated oven for 8 minutes then very carefully remove the pie plate or tins from the oven, lift out the parchment paper with the weights, lightly prick the shell(s) with a fork then return to the oven to bake for an additional 10 minutes or until completely baked: the shell should be set and dull and beginning to turn golden around the edges. If using a glass pie plate, carefully lift up the dish and check that the bottom of the pie crust is evenly golden brown.Remove the baked Sweet Pastry Crust from the oven and allow to cool completely on a cooling rack. If using individual tartlet shells, gently and carefully lift the baked shells out of the tins (slide a small, sharp knife under the edge of the shell and lift out onto a plate or rack once cooled. Chocolate Truffle Filling:12 oz (340 g) bittersweet chocolate, chopped **4 Tbs (60 g) unsalted butter, cut into 4 pieces1 Tbs Amaretto½ cup (125 ml) heavy cream½ cup (125 ml) whole milk½ tsp pure vanilla extractPinch table salt** I used mostly Lindt 70% chocolat doux which is a milder tasting, less bitter bittersweet chocolate. About 20 grams was Lindt chilli chocolate and another 20 or 30 grams was Lindt chocolate with orange. I basically used up what I had in my pantry, but all of it was 70%.In a heatproof medium bowl, melt the chocolate, heavy cream, milk and butter in a microwave or over simmering water. Remove from the heat and add Amaretto, vanilla and salt. Whisk the mixture until well blended. Set aside, whisking occasionally, until room temperature and slightly thickened, about 1 hour. (For faster cooling, refrigerate the filling until thickened to a pudding consistency, about 30 minutes, whisking and scraping the sides of the bowl with a rubber spatula every 5 minutes.) With a rubber spatula, scrape the mixture into the pre-baked crust and spread evenly. Let cool completely, cover, and refrigerate until the filling is set, about 4 hours and up to 1 day before proceeding with the recipe. Mascarpone Cream Topping:8 oz (I used one 250 g/ml package) mascarpone¾ cup (about 190 ml) chilled heavy whipping cream¼ cup (50 g) granulated sugar, or to taste½ tsp pure vanilla extractHave the beaters of an electric mixer and a glass bowl chilled. Simply beat the mascarpone and heavy cream on low speed until combined and smooth then increase mixer speed to medium and beat until thick and creamy and firm peaks hold. Using a small spatula or the back of a tablespoon, spread the Mascarpone Cream over the chilled Chocolate Truffle Filling leaving lots of swirls and peaks. Cover loosely and chill until ready to serve. Serve the Tart or Tartlets dusted with finely ground pistachios and powdered sugar.
13.04.12/07:32/♥ 12
simply yumtortechocolateberries
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