Far Breton (Brittany Prune Pudding Cake)

I rarely bake (at least compared to most bloggers I follow), mainly because, no matter which season of the year, I crave usually light creams, custards or mousses you will find published quite often on my blog and I often find a piece of good dark chocolate totally sufficient as a daily sweet treat. When…Continue Reading “Far Breton (Brittany Prune Pudding Cake)”

Light Matcha Crème Brûlée

If you are fond of matcha (Japanese powdered green tea) you have probably tasted Matcha Crème Brûlée, which has become popular worldwide. Green tea’s astringency and slight bitterness is not everyone’s fare, but its fans appreciate its refreshing, cooling effect and unique herbaceous aroma. I have always enjoyed all the sweets and desserts with matcha,…Continue Reading “Light Matcha Crème Brûlée”

Black Currant and Yogurt Mousse

Tantalising colour, inebriating, strong aroma and unique, sophisticated tart flavour… I was completely taken aback by this new version of my staple yogurt and fruit mousse. The results of this experiment went well beyond my expectations and proved that black currant operates like a magic wand, taking everything to an unforgettable, superior sensory level. I…Continue Reading “Black Currant and Yogurt Mousse”

Yogurt Strawberry Mousse with Chocolate Ganache

How I wish the strawberry season stretched to the whole year… Even though I’m happy to see cherries, apricots or peaches appear on my market, I am unable to ignore strawberries, which now, in their later varieties, have a much more complex and interesting taste. Last weekend I ended up once more making my staple…Continue Reading “Yogurt Strawberry Mousse with Chocolate Ganache”

Light Unbaked Cheesecake/Greek Yogurt Mousse with Sour Cherries

I have a big passion for black sour cherries. I don’t talk about the mouth-puckering, early light red cherries with transparent flesh. I mean the dark red fruits, with a deep serious elegant taste, impossible to confound with any other variety: the ones used in the famous schwarzwälder kirschtorte, kirsch and other products, where sweet…Continue Reading “Light Unbaked Cheesecake/Greek Yogurt Mousse with Sour Cherries”

Coconut and Strawberry Wobbly Cream with Agar

I am fond of both coconut and strawberries, yet their presence in the same dessert has never crossed my mind. Either I have been inattentive in past years or coconut and strawberry flavoured sweets are in fashion particularly this season. Inspired by so many tempting recipes I saw on favourite blogs, I couldn’t resist testing this…Continue Reading “Coconut and Strawberry Wobbly Cream with Agar”

Strawberry Gratin (Strawberries Under a Creamy Blanket)

Slightly softened fruits, hidden under a light creamy vanilla-scented blanket… This how I imagined a strawberry gratin and at first it seemed an easy task. I made a quick research on internet, found a reliable-looking recipe and… a disaster. Then, another recipe and another inedible, mushy result. Then I decided to find my own method,…Continue Reading “Strawberry Gratin (Strawberries Under a Creamy Blanket)”

Yogurt Strawberry Mousse with Strawberry Coulis

If my blogging rules consisted of posting every single dish I have, you would see this mousse at least every other day during the whole strawberry season (regardless the weather). In fact, this is one of the rare sweet treats I never get bored with. First of all, I never get tired of strawberries and…Continue Reading “Yogurt Strawberry Mousse with Strawberry Coulis”

Rhubarb Kisiel (Warm Gooey Rhubarb Pudding)

This is one of the most extraordinary things that can be made with rhubarb. The tangy fresh flavours, the pink hue and, most of all, the addictive gooey consistency make this pudding one of my favourite spring sweet treats. One of the rare desserts I prefer when still warm. Probably a majority of my dear…Continue Reading “Rhubarb Kisiel (Warm Gooey Rhubarb Pudding)”

Light Crème Brûlée (Light Burnt Cream)

Even though most people consider crème brûlée (or burnt cream) a typically French dessert, British sources often cite Trinity College, Cambridge, as the place where it first appeared at the end of the XIXth century. The famous British food writer, Jane Grigson, says (in her excellent English Food) she has come across burnt cream recipes in several…Continue Reading “Light Crème Brûlée (Light Burnt Cream)”