World architecture day: the chocolate house
This is my project…
Baileys and white chocolate truffles:
Makes 36 (12 g each):
60 g baileys
80 g cream
300 g white chocolate, chopped
50 g Cocoa
Place the chocolate in a bowl.
Bring the cream to boil with the baileys and pour over the chocolate stirring constantly.
The ganache must be smooth and shiny.
Cover the bowl with wrap film and refrigerate for at least 4 hours (or overnight).
Put the cocoa on a plate.
Make small balls with the truffle mixture and gently roll each truffle in the cocoa to coat.
Refrigerate for 1 hour at least before serving.
To make the house, I’ve used tempered dark chocolate sprinkled with powdered cocoa.
Sweet tortilla with flat peaches
My grandmother Leonor tortillas’ pair up with each summer with a flavor as old as present.
Today I’ve tried to sweeten the story and I’ve prepared a version that confused my senses…
Sweet tortilla with flat peaches
Serves 4:
250 g flat peaches, peeled and pitted
40 g cream (35% fat)
4 eggs
100 g + 40 g sugar
50 g melted butter at room temperature
juice of ½ lemon
1 tsp. orange blossom water
Dice the peaches and combine with the lemon juice and 40g of sugar.
Bring to medium heat to soften the peaches and dissolve the sugar. Set aside.
Whisk the eggs with the cream, the butter and the orange blossom water.
Add the peaches to the egg mixture.
Place some butter into a small, non-stick frying pan and heat on medium heat.
Pour the egg mixture into the pan, spreading evenly and allow the egg to cook around the edges.
Place a large dinner plate upside down over the frying pan to cover top.
With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the tortilla will fall onto the plate.
Serve warm or cold, plain or with red fruits.
Back to reality…
How I missed my blog…
I’m a keeper of sheep.
The sheep are my thoughts
And each thought a sensation.
I think with my eyes and my ears
And with my hands and feet
And with my nose and mouth.
To think a flower is to see and smell it,
And to eat a fruit is to know its meaning.
That is why on a hot day
When I enjoy it so much I feel sad,
And I lie down in the grass
And close my warm eyes,
Then I feel my whole body lying down in reality,
I know the truth, and I’m happy.
Alberto Caeiro
Curdled goat milk with plum jam and pinenuts
Serves 6:
Plum jam:
250 g plums, peeled and pitted
125 g sugar
½ cinnamon stick
Place plums, water and cinnamon in a stockpot and bring to boil over low heat.
Pôr as ameixas, o açúcar e a canela num tacho e levar a lume brando.
Simmer 10 minutes, stirring occasionally, until fruit is soft.
Remove from heat.
Let rest for 1 minute, then skim off any foam.
Set aside.
Curdled goat milk:
150 ml pasteurized goat milk
18 drops of liquid rennet
25 g pinenuts, roasted
Bring the milk to 38ºC. Rennet won’t work if milk reaches 85ºC.
Presentation:
Place the roasted pinenuts on the bottom of 6 shot glasses.
Pour a small amount of the plum jam over the pinenuts.
Put 3 drops of liquid rennet in each glasse and immediately pour the milk at 38ºC.
Let the mixture rest at room temperature until the milk curdles.
Refrigerate.
Hazelnut and apricot flognarde
The sun is in every shadow, but this one is made of hazelnut and apricot…
Hazelnut and apricot Flognarde:
Serves 4:
Hazelnut batter:
250 g cream (35% fat)
120 g eggs
60 g egg yolks
100 g sugar
70 g roasted hazelnuts, grinded
10 g bread flour
300 g apricots
Combine the dry ingredients: flour, hazelnuts and sugar.
Add the cream, eggs and egg yolks previously whisked.
Combine until smooth.
Refrigerate overnight.
Pre-heat the oven to 180ºC.
Brush with butter a fireproof baking dish.
Place the apricot dices on the dish.
Pour the hazelnut batter over the apricot.
Bake for 45 minutes.
Sprinkle with icing sugar.
Serve warm or cold.
Zucchini and chocolate…
Some days ago I was surprised with the description of the “compañeros y profesores de la uib [fellow students and teachers at the UIB]” written by Pedro Fraga, a friend with whom I had the pleasure to share this Master course.
After reading all the details about everyone I’ll try to finish the puzzle with final piece…
Coming from Galicia already with a cooking course, after staying in Scotland for a while, finally arrives to Mallorca.
Used to work as a private chef in luxury yachts, he came for the master course with the strength that make possible every dream.
Pedro Fraga has the lost look from who sails by infinite seas but he always brings us “earthy” thoughts.
In his passion for cooking, the sweet world always seemed too far away for him, but he managed to create this wonderful recipe to the new school restaurant menu:
Pedro, Zucchini and chocolate…
Zucchini and chocolate with Bailey’s
Serves 8-10:
Zucchini and chocolate cake:
400 g zucchini (peeled)
1 egg
75 g butter
62.5 g yoghurt
100 g dark chocolate, chopped
8 g baking powder
37.5 g powdered cocoa
187.5 g sugar
½ tsp vanilla sugar
200 g wheat flour
Pre-heat the oven to 170ºC.
Grease and flour a rectangular pan.
Combine the eggs with the yoghurt, melted butter at room temperature and the puréed zucchini.
In another bowl combine the remaining ingredients.
Add the dry ingredients to the liquid ingredients folding gently, until smooth.
Pour the dough into the pan.
Bake for 40 minutes.
Bailey’s sauce
500 ml Bailey’s
500 ml cream (35% fat)
Bring the liquor to medium heat to evaporate the alcohol.
Add the cream and let it reduce until slightly thick.
Refrigerate.
Serve the cake with the chilled Bailey’s sauce, olive oil infusioned with vanilla and Zucchini tuiles.
A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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