Lime matcha ice cream (vegan)

I am on making vegan ice cream adrift so today show you new taste: lime – matcha. These ice cream are based on avocado but do not worry its taste is not detectable. The ice cream flavour is clearly lime with a hint of green tea and despite it could sound sophisticated my children judged them as best ice cream ever. So do not delay making this flawless dessert. Enjoy!

 

amount depends on mould size

 

 Ingredients:

  • 2 small, very ripe avocados, peeled and pitted
  • 1 cup coconut milk (thick part from can refrigerated overnight)
  • zest of 1 lime
  • juice of 1 lime (exactly 2 tablespoons)
  • 1 tablespoon matcha powder
  • 5 tablespoon coconut syrup
 

 

 

Place all ingredients in a blender and blend until smooth. Pour the mixture into ice pops’ moulds, stick the stickers and freeze overnight.

 
 
 
 
 
 
 
 
 
 

Category: Desserts/icecream.

Tags: avocao, glutenfree, lime, matcha, vegan.

Chocolate coconut cake with whipped cream and passion fruit

Incredible easy and quick to prepare cake when you crave for chocolate dessert. Two layers of dark delight layered with whipped cream. Coconut hint is subtly detectable in the cake, does not overwhelm but gives a little sweetness and softness. Additionally appears in frosting. Sour passion fruits on the top perfectly change the game to avoid dullness. Enjoy!

 

spring pan ø 8 inch

 

 Ingredients:

  • 1 ¼ cups flour
  • ½ cup desiccated coconut
  • ¾ cup sugar
  • ¼ cup cocoa powder
  • 2 teaspoons baking powder
  • pinch of salt
  • 2 eggs
  • ¾ cup milk
  • ½ cup + 1 tablespoon butter, melted
  • 100 g dark chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract

Top:

  • 250 ml whipping cream
  • 4 tablespoons icing sugar
  • 1 teaspoon coconut extract
  • inside of 3 passion fruits
  • several pieces of physalis fruits (optional)

 

 

 

Preheat oven to 350°F. Line the bottom of pan with parchment paper.

In a bowl mix together flour, coconut, sugar, cocoa powder, baking powder and salt. Stir in eggs, milk, butter, chocolate and both extracts. Mix everything with a fork or spoon just until combined. Pour the dough to the pan and bake for 40 minutes (until the skewer inserted into the center comes out clean). Cool in pan. Remove from the pan and cut horizontally into half.  

Beat the cream with sugar and coconut extract until stiff peaks. Spoon the half of frosting onto first sponge layer and cover with the second. Spoon the rest on the top and pour passion fruit pulp over there. Decorate with physalis fruits. Place the cake to the fridge. Best is on the next day when sponges become tender and cream sets.

 

 

 

 

Category: Chocolate cakes.

Tags: chocolate, coconut, passion fruit.

Triple chocolate no bake cheesecake

No bake cheesecake, needs to spend overnight in the fridge. Perfect, light dessert for Summer time. Very delicate, foamy like clouds, you may eat it without compunction. Three layers in three colours (and flavours) of chocolate. Every one layer is delicious and together they make divine composition. Normally I am not a big fan of white and milk chocolate but in this dessert I love them all! Enjoy!

 

You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

round spring pan 9 inch (I used heart shaped)

 

 Base:

  • 170 g tea biscuits
  • ¼ cup (+ 1 tablespoon optional) butter, melted

Cheesecake:

  • 500 g cream cheese
  • 12 tablespoons natural Greek yoghurt
  • 8 + 6 + 4 tablespoons icing sugar
  • 300 ml whipping cream
  • 100 g dark chocolate
  • 100 g milk chocolate
  • 100 g white chocolate
  • 3 tablespoons gelatine

Decoration:

  • pieces of chocolate made with vegetables peeler

 

Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. If the biscuits are very flaky you need to add more butter. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Place to the fridge.

Dark layer: pour 100 ml whipping cream to a sauce pan and heat to the boil. Add dark chocolate broken into pieces and mix until smooth mixture. Place to the fridge to cool to room temperature. In a bowl of electric mixer place 4 tablespoons yoghurt, 1/3 cream cheese and 8 tablespoons icing sugar and whisk together with a whisk attachment. Place 1 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell. Add cooled chocolate cream to the cheese mixture and whisk together. Heat gently soften gelatine in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. Pour prepared cheese mixture over the cookies base and chill in the fridge.

Milk (center) layer: pour 100 ml whipping cream to a sauce pan and heat to the boil. Add milk chocolate broken into pieces and mix until smooth mixture. Place to the fridge to cool to room temperature. In a bowl of electric mixer place 4 tablespoons yoghurt, 1/3 cream cheese and 6 tablespoons icing sugar and whisk together with a whisk attachment. Place 1 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell. Add cooled chocolate cream to the cheese mixture and whisk together. Heat gently soften gelatine in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. Pour prepared cheese mixture over the dark layer and chill in the fridge.

White layer: pour 100 ml whipping cream to a sauce pan and heat to the boil. Add white chocolate broken into pieces and mix until smooth mixture. Place to the fridge to cool to room temperature. In a bowl of electric mixer place 4 tablespoons yoghurt, 1/3 cream cheese and 4 tablespoons icing sugar and whisk together with a whisk attachment. Place 1 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell. Add cooled chocolate cream to the cheese mixture and whisk together. Heat gently soften gelatine in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. Pour prepared cheese mixture over the milk layer and chill in the fridge for overnight.

The next day carefully remove the cheesecake from the pan. Place on a serving plate and decorate with chocolate pieces.

 

 

 Category: No-bake cakes.

Tags: chocolate.

Earl grey sandwich cookies with blueberry frosting

Shortbread cookies flavoured with Earl Grey tea, paired and frosted with blueberry white chocolate. Perfect for tea time or with coffee any time. Tea flavour is subtle detectable in pastry and its lemon hint a little stronger. Blueberry frosting, sweet and a little tangy matches here perfectly. Delicious Summer taste. Enjoy!

 

amount depends on size

 

 Ingredients for pastry:

  • 2/3 cup softened butter
  • 2 tablespoons finely ground Earl grey tea (you may use the inside of tea bags)
  • ½ cup icing sugar
  • 1 egg
  • 1 teaspoon vanilla paste
  • pinch of salt
  • 2  cups all purpose flour

Bluebery frosting:

  • 180 g blueberries (fresh or frozen)
  • 120 g white chocolate

 

 

 

Shortbread pastry: in the bowl of a stand mixer place the softened butter, tea (dry) and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Add salt and gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Frosting: blend blueberries. If they are frozen first heat them until soften. Drain and weight the right amount. Use only the fruit pulp. Blend. Place blueberry puree to the saucepan and heat until hot. Remove from the heat, add broken into pieces white chocolate and mix until smooth. Cool in the fridge.

Preheat oven to 350°F. Line a baking tray with parchment paper.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Cut off any shapes you like. In the half of cookies cut off a smaller shape (that will be upper cookies with a window for showing filling). Place cookies onto prepared tray. Bake for 10-12 minutes until light golden brown. Cool on a wire rack. When cooled pair them in two (one plain and one with a hole). Spread the blueberry frosting on bottom biscuit and cover with upper one.

 

 

Category: Cookies.

Tags: blueberry, chocolate, tea.

Mango rhubarb tart

I took a look at the ingredients combos book and found out that mango create a very good pair with rhubarb. There are lots of interesting and flavourful combination with rhubarb, even on this blog but I decided to do something new. In the cake you will find also a hint of coconut and a pinch of rose. They are not very clearly detectable as themselves but tie everything together and give the final touch. Enjoy!

 

1 tart 4.5 inch x 12 inch

 

Ingredients for the base:

  • ½  cup softened butter
  • 5 tablespoons icing sugar
  • 1 egg
  • 1 ¾ cups flour
  • 2 tablespoons shredded coconut
  • 1 tablespoon dried rose petals, ground to powder

Filling:

  • 190 g coconut condensed milk (sweetened)  
  • 1 big ripe mango, blended to puree
  • 1 egg
  • 1 egg yolk

Top:

  • 4-5 rhubarb stems

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour with shredded coconut and rose powder still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling: mix all ingredients together until became thick and smooth mixture.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular pan size. Fill pan with prepared pastry and press to place properly. Pour the filling mixture over pastry base and smooth evenly. Bake at 350°F for 20 minutes. During this time cut rhubarb in short pieces the same length as the width of your pan. Remove the tart from the oven and arrange rhubarb stems on the top of the filling. Bake for further 25 minutes. Cool after baking on a wire rack.


 

Category: Pastries/tarts.

Tags: coconut, mango, rhubarb, rose.