Archive of ‘dessert’ category
Meringue Roulade is one of my favorite British dessert!
When I found it at a little tea room in the Cotswolds,
I was shocked!
HOW CAN I ROLL WITH MERINGUE??
And after a few years, I started to work at Three Ways Hotel in England as a pastry chef.
They serve this meringue roulade in the summer,
I was so excited to learn!!
And I was shocked again,
it is dead easy to make and how yummy it is!!
You can use whatever fruits in season but it should be tart!
Cherry is not tart really so I made it with chocolate meringue.
It worked so well, it should be!
It is like black forest, daaaaah!!
4 egg whites
200g granulated sugar
1tsp molt vineger
1tbsp cocoa powder
1tbsp granulated sugar
200g Greek Yogurt
200g cherry compote
Preheat the oven to 160c.
Make meringue and lastly add vanilla, vinegar, cornstarch,
and cocoa powder.
Meringue should be like this!!
Put it on the baking pan with the paper.
Make it even.
Put it in the oven and bake for about 25 minutes.
While its baking,
whip the cream with sugar.
And combine the yogurt.
When the meringue is baked,
put the baking paper on the counter,
and place the meringue upside down and remove the paper slowly.
When the meringue is cool,
put the cream and cherry on top,
and drizzle chocolate over if you like.
I put powdered sugar and chocolate on top.
THIS IS THE BEST MERINGUE ROULADE I HAVE EVER MADE!!
Fig cheesecake ice cream!
Guys!! You got to try this!!!!!
I hope you enjoyed this hot summer!
Mine was….unexpected! haha
I struggled with getting pregnant when I had my daughter,
and it was,,, seriously tough.
Physically and mentally.
It took for 3 years.
So I thought I would never have another kid unless I went to doctor like last time.
And I never wanted that experience again…
I mean I am so grateful that I got pregnant and have my girl.
I didn’t need anything but her.
Thats enough for me.
She is my happiness.
Surprise, surprise, surprise.
I got pregnant naturally.
I was speechless.
So did my hubby lol
Anyway I was planning to learn surf this year, enjoy summer with my 3 years old.
Then now I have a big belly.
All the fun things didn’t happen obviously.
Because of this big belly,
I feel SOOOO HOT all the time.
I am sweating like a pig lol
And almost time to meet another one.
I cannot believe it.
I need to make myself cool all the time lol
But because of all the sugar, I had beed avoiding popsicles from stores.
And I decided to make healthy popsicles by myself.
This is seriously amazing.
200g cream cheese(room temperature)
200g Greek yogurt
a little bit of cinnamon
2 figs sliced
Just mix all together, add as much as cinnamon you like.
Put the fig slice in a popsicle mold.
And then divide the ice cream mixture to the mold.
Place the popsicle sticks in the middle of it.
Put them in the freezer and leave it over night(at least 6hours).
Creme brûlée makes me want to watch Amelie!
This is one of the best dessert you can get at bistros in Paris.
Well, at least it is my imagination lol
I didn’t know creme brûlée till I went to Le Cordon Blue.
At the early class, I was shocked.
OMG! This is the best sweet I have ever had!!!!!!
Yes I had never known till then.
I had no skill of baking.
Most importantly, I had ZERO knowledge of baking until I entered Le Cordon Blue!!
So whenever I bake creme brûlée, I always think about the school.
How fun it was! How courageous I was lol
1 vanilla bean
70g granulated sugar
4 egg yolks
Split the vanilla and put the bean in a pan with cream.
Meanwhile mix egg yolks and sugar until it gets white.
When the milk is reaching to a boil,
mix in the egg slowly.
Let it cool and leave in a fridge at least 30 minutes.
I left it over night.
Preheat the oven to 120c.
Place the ramekins onto the baking tray.
Put the egg mixture into the ramekins,
pour hot water into the tray and come up to halfway up to the side of ramekins.
Bake for about 50 minutes.
Cool them down and put them in fridge at least 2hours before serving.
And use the touch to burn the sugar on top of creme brûlée.
I used icing sugar to make nice brûlée,
sometimes use cassonade.
I am Tomo.
It has been for a while I posted in English but I will start again.
Probably most of you came from Instagram,
so here you can meet me!
And I am sorry about my weird English,,,
please be patient and if you have any questions,
don’t hesitate to email me!
Perfect summer dessert!
To be honest, pavlova was not my favorite dessert.
Well until I made this the other day.
One of the reason is cream in Japan is not really good,
and I normally have upset stomach after I have some cream…
I realize why not using the yogurt instead!
So I did.
It was sooooooooo gooooooood!!
If you live in UK,
just use cream, it is fine I think.
But a little bit of sourness from yogurt add some summery taste!
2 egg whites
x2 weight of egg whites of granulated sugar
1 tea spoon of cornflour
1 tea spoon of malt vinegar
1 tea spoon of vanilla
200g whipped cream
and add 200g greek yogurt
Preheat the oven to 120C.
Whisk the egg white to soft peak.
And add the sugar little by little while you whisk until thick.
Add the cornflour and vinegar and vanilla.
Line the baking tray with the non-stick parchment.
Put the meringue on to the parchment paper.
(you can make a big one or 8 small ones)
Bake for about 1hour for small ones.
if you are making a bigger one then bake for 11/2hours.
Keep it inside the oven until it cools down.
(I baked it a night before and left it in the oven till morning)
Peel off from the paper and pile the cream and fruits you like.