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Uncategorized, 2015-02-23

You might not think of a chocolatier as a destination for your ingredients while making your own dessert, but at the workshop with Elisabeth Chocolatier & Les Filles de Bruxelles I learnt otherwise. Here are two recipes we made that great afternoon.

 

Pavlova with cream cheese, meringues and a blood orange sirup

What do you need for 4 portions

  • 200 ml blood orange juice
  • 100gr sugar
  • 200gr cream
  • 100gr cream cheese
  • tablespoon of sugar
  • Meringue by Elisabeth Chocolatier
  • passion fruit
  • fresh mint

How do you make it 

  1. Boil the blood orange juice and a tablespoon of sugar until you have a sirup.
  2. Beat the cream and sugar until you have whipped cream
  3. gently mix it up with the cream cheese
  4. break the meringues
  5. cut the passion fruit
  6. make layers by starting with the sirup. You can layer it how every you like. Be careful with the sirup, it can get a bit sour!
  7. add some mint as a finishing touch

 

Tiramisu with ginger bread

What do you need for 4 portions

  • 250gr mascarpone
  • 2 egg whites
  • 1 egg yolk
  • 80gr sugar
  • 6 pears
  • salty butter
  • toasted ginger bread
  • fruit wine with herbes
  • cacao powder


How do you make it

  1. Beat the egg yolk with 40gr of sugar
  2. add the mascarpone and keep on mixing it together
  3. in a separate bowl beat the egg whites & sugar until you have a fluffy foam
  4. gently blend the two mixtures with a spoon
  5. peel the pears, cut them in cubes and bake them in a pan with some salty butter
  6. cut the ginger bread in thin slices and toast them
  7. soak them in a bowl with fruit wine
  8. layer the ingredients to your liking
  9. add some cacao powder as a finishing touch.