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Archive for July 2008

One bad thing, two good desserts

with 15 comments

I’m sadly to tell everyone: I lost my oven.
For me, living without oven is not imaginable, like i’ve lost a part of my life.
Gladly I will get a new one, but the problem is when? It’s probable at the end of this year. So from now on, the next few months I can only making desserts without oven.
Good thing is I have been eating a lots of fruit I loved in this summer, Juicy white peach, sweet Lychee. And I’m not taking about lot, but double lot.

I bet you have had risotto before, but have you tried sweet risotto before? This sweet, creamy, rice pudding-like risotto is a brilliant idea from my all time favorite chef–Jamie Oliver. Fried the vanilla seed with butter a little bit, stir in the rice and sugar, and add the white wine, stir until it almost cooked away. Then add the milk little by little, keep stirring, after about 20 minutes, you have a silky, ooze risotto. Add the grated white chocolate, leave for few minutes. When you spoon the risotto on to plates, you can push a couple of pieces of bittersweet chocolate into the middle of risotto. But I think with just white chocolate is good enough. Instead mint leaves, I sprinkled chopped pistachio to add crunchiness.

I made another simple but lovely dessert from peach, with a little surprise inside of mousse. I add some chopped lychees in it. When people try the first bit, I see they had unexpected surprise on the face, then they are smiling at me. I think it must be extremely good.

White peach mousse with poached peach

Peach mousse
1 white peach
1 tsp lemon juice 
35 g caster sugar 
25 ml Brandy 
1.5 g gelatin, softened in cold water 
80 ml   cream
4  fresh lychees with pit removed, chopped

Poached peach
1 very ripe peach
1/2 orange juice
1/2 stick cinnamon
1 tsp sugar

1. Coarsely chop peach, toss in lemon juice and process in a food processor with sugar, then transfer to a bowl. 
2. Heat 1/4 cup peach with brandy in a small saucepan over medium heat. Add the gelatin to pan and stir to dissolve. Fold gelatin mixture into remaining peach mixture and refrigerate for 10 minutes or until starting to set. 
3. Whisk cream until soft peaks form, fold through peach mixture, add chopped lychees. Divide in to serving bowls and refrigerate for 3 hours or until set. 
4. peel off the peach skin, slices the peach. In a small saucepan add sugar, orange juice, cinnamon and peach skin,  put a lid on top and slowly simmer for 10 minutes, add the peach simmer for another 3 minutes.
5. Place some peaches on plate, drizzle over some of the juice, server with the mousse.

If you don’t have lychee on your hand, the peach mousse is good enough on itself.

 

White peach mousse with poached peach

Peach mousse
1个白桃
1 tsp 柠檬汁
35g 糖
25ml brandy
1.5g 吉利丁 用冷水泡软
80 ml 鲜奶油
4颗新鲜的荔枝,去核

Poached peach
1个非常熟的白桃 最好颜色比较红
1/2个 鲜榨橙汁
1/2根 肉桂棒
1 tsp 糖

1. 把桃子切大块,与柠檬汁混合。放入食物处理器,加糖一起搅成泥。
2. 取1/4杯桃子泥,加入brandy,在小锅里用中火加热煮至微滚。倒入吉利丁搅拌至完全溶解。把煮好的混合物与剩下的桃子泥混合, 放入冰箱10分钟,或者直到混合物开始凝固. 
3. 鲜奶油打法到软性发泡,拌入桃子泥混合物。在每个容器中都放入荔枝,把mousse倒入容器,在冰箱里至少要冰3小时。
4. 把桃子的皮剥去,桃肉切片。在小锅里加入糖、橙汁、肉桂棒和桃子皮,盖上盖子,小火微滚10分钟,然后加入切好的桃子,再微滚另外3分钟。
5. 把煮好的桃子摆盘,浇上一些汤汁,和mousse一起享用。

如果没有荔枝可以省略,peach mousse本身的味道就相当的好。 这个mousse相当的软,只能放在杯子里面吃,不适合脱模。

Written by Faye

July 22, 2008 at 2:08 am

Posted in Pâtisserie

Diary—Tired, Hydrangea

with 22 comments

倒头昏睡12个小时还多,最近忙得连睡觉都很奢侈。
惊觉Hydrangeas已开到荼糜,难得休息一天,拿着相机到处走走吧。
 
 
 
 
 
 

Written by Faye

July 9, 2008 at 9:29 am

Posted in Photo Diary