Apple Almond Tart

This tart made mainly with almond flour and covered with apple is delicious, perfect at any time of the day…

This is a super, really super easy tart recipe, mix all the ingredients for the “batter” or “crust” whatever you want to call it…pour on the pan, layer the slices of apples on the batter and bake.

– Is this a tart even it does not have a crust?

Okay, let’s call it crustless tart…

– Why is this tart is so easy to bake?

Because it is crustless…no need to fuss with pie crust… it is made with almond flour with a layer of apple, the texture is between a cake and pie. Moist and buttery.

– What the difference between this almond tart and frangipane?

Both are made with almond flour…frangipane is more of a filling, as this is more like cake batter, egg and butter.

– How easy it to make this apple almond tart?

As a matter of fact, it so easy that I already made a three times. The tart stays super fresh and moist for a couple of days or you can store in the refrigerator and bring to room temperature when serving.

Should I use vanilla or almond extract?

It is really up to you, I tried both and both are delicious, but my husband prefers the one baked with almond extract…feel free to use whatever flavor you like.

– Are you ready to try this recipe?

Ingredients:

  • 100 g unsalted butter, melted
  • 110 g almond flour
  • 70 g cake flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 100 g sugar
  • 2 whole large/jumbo eggs
  • 1 teaspoon of vanilla extract or almond extract
  • Apples of your choice
  • Powdered sugar

Method:

Pre-heat oven to 325oF.

In a medium bowl sift together almond flour with the cake flour.

Add the salt, baking powder and sugar. Mix well.

In another small bowl, gently beat the two eggs and pour into the flour mix.

Mix until all the ingredients are well combined.

Add the melted butter into the mixture and combine gently until all the butter incorporates into it.

Pour the batter into a tart pan and smooth evenly.

Slice the apples (I left the skin) and layer on the batter.

Bake for approximately 35 to 40 minutes.

Remove the tart from the oven and let it cool on a wire rack.

Sprinkle powdered sugar before serving.

– If you enjoy this simple recipe, please check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Passion Fruit Curd

This exotic curd made with passion fruit is so aromatic, creamy, tangy…goes perfectly almost everywhere…cake, ice cream, yogurt, pancakes…

I have a passion fruit vine for two years…last year it I harvested around 20 fruits, but this year, the vine was loaded with flowers…I already harvest so many fruits, close to 90-100 and I still have a lot of fruits.

Back in Brazil, passion fruit was available year around…and we always had fresh passion fruit juice. I learned about the purple passion fruit here in US as in Brazil we were used to see only the yellow ones, nevertheless they taste and smell very similar.

Since it takes almost 3 months until the fruits are ripe, I just got to enjoy them recently. I had to freeze (juice/pulp) for later enjoyment. I wait until the fruit falls from the vine and let it sit on the counter until slightly wrinkled before using it.

– Why passion fruit curd is so good?

If you care for lemon curd, you will love passion fruit curd. The passion curd like the lemon is super rich and creamy. The aroma is so enticing…and so pretty with the seeds in it.

– How do I serve the passion fruit curd?

The same way you serve lemon curd, over ice cream, yogurt, cake, pancakes and so on.

– Is it easy to make passion fruit curd?

Yes, you just substitute the passion fruit juice/pulp for lemon juice as to making lemon curd.

– Are you ready to try this exotic curd?

Ingredients:

  • 100 g sugar
  • 5 egg yolks
  • 1 whole egg
  • 200 ml of passion fruit juice/pulp
  • 1 tablespoon lemon juice (optional)
  • 1 pinch salt
  • 50 g butter

Method:

Mix the egg yolks with the egg and pass it through a fine sieve directly to a small pot or alternatively place it directly to the pot (I did it both way, and did not find any difference…just more things to wash).

Add the lemon juice and the sugar, combine well.

Cook over low-medium heat, stirring constantly until the passion fruit mixture thicken, add the butter and mix until the butter melts. The passion fruit curd will be a bit thinner/liquid, but it will thicken as it cools.

Remove the passion fruit curd from the pan and pour into a glass jar. Place a plastic wrap directly to the passion fruit curd to avoid a film to form. Once it cools completely, place the jar in the refrigerator.

Serve cold.

– Looking for more easy recipes using fresh fruits? Check these out…

Did you know that passion fruit is a fruit native to Brazil? It is called maracuja…

Passion fruit is super fragrant, the fruit contain a lot of fibers, minerals and beta carotene. Moreover, it is very rich in vitamin C, therefore a healthy fruit.

Thank you for visiting Color Your Recipes…have a colorful week!




Lemon Cake Roll with Lemon Curd

Love Lemons? This is a perfect and simple cake roll loaded with lemon…in the cake batter and filled with homemade lemon curd…indeed perfect for lemon lovers.

All my lemon trees are packed with lemons…I already sent buckets and buckets of lemons to family and friend…besides adding slices of lemon to water and making drinks…lemon curds is another my favorite way to use up the lemons.

– What cake recipe is in this cake roll?

This cake roll is super light as I used a very similar recipe to the chiffon cake recipe and added fresh lemon zest to the cake batter.

– Why is this cake roll so delicious?

Well, filling the roll with freshly homemade lemon curd is the answer…super tangy and lemony…and bursting with lemon…so refreshing!

– Homemade Lemon Curd?

Yes and yes, it is so easy to make and so versatile…I love adding to yogurt, cakes, tarts and eat by spoon…check the recipe here.

– Are you ready to try this recipe?

This recipe can make two cake rolls.

Ingredients:

  • 5 eggs
  • 60 g vegetable oil (I used sunflower)
  • 60 g milk
  • 1 teaspoon vanilla extract
  • 100 g cake flour
  • 1 pinch salt
  • 1 ½ teaspoon lemon zest
  • 8 g white vinegar
  • 100 g sugar

Method:

Preheat oven at 350oF.  Line a 12 x 17 inch (31 cm x 43 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt, and set aside.

In a medium bowl, stir together egg yolks, milk, oil, vanilla extract and lemon zest.  Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Lower the temperature to 285oC and bake for approximately 20 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

Flip the cake to another piece of parchment paper of silicone mat.

Peel the parchment paper from the cake and flip it back to the parchment paper. Cut the cake into half and then the parchment paper underneath the cake.

Roll the cake gently, then unroll it spread a layer of lemon curd and roll it back. Wrap tightly with a plastic wrap. Repeat the same procedure with the other half piece of cake.

Place the cake roll in the refrigerator for a couple of hours before serving.

– If you like this Swiss cake roll, you might want to look at these dessert recipes…

Did you know that adding lemon to your drinking water is much healthier than juices and sodas? Lemon contains a lot of vitamin C which will enhance your immune system, lower your risk of stroke, lower your blood pressure, and even increase the absorption of iron from your diet. Moreover, deficiency in vitamin C although not common in US it can cause scurvy.

Thank you for visiting Color Your Recipes…have a colorful week!




White Peach Compote

This simple and delicate white peach compote is a perfect match for yogurt, ice cream, cake…the aromatic and refined flavor is just amazing.

I was out for a few days as I had a carpal tunnel relieve surgery a couple of weeks ago.  I have been diagnosed with carpal tunnel syndrome for a while, but kept postponing the surgery in hope that the pain would someday dissipate…and of course did not as a matter of fact, the pain went from bad to worse and kept me awake most of the nights…so as soon as the doctor was freed for elective surgery I went in without any hesitation…

I am so happy I did it…and the surgeon was amazing…my pain was gone on the same day of the surgery and very little scar close to none will be the witness of the procedure.  Most of my movements are back to normal and I was back to cooking and baking in 4 days…but decided to take a small break from blogging.

Okay, now that I justified my silence, we can move to today’s post…

– What are these white peaches?

These Japanese white peaches are super delicate and have a very low or almost no acidity like other species of peaches. When ripe the skin can be easily removed by peeling it off and the flesh is super, I repeat super juicy, almost melting in your mouth with a delicate sweetness.

These peaches have a fragrant of sweet-scent, very aromatic, pleasant and delicate.

The reason that is it very hard to find these peaches in the market is due to its fragility, they bruise easily therefore they are wrapped individually and handle with a lot of care.

– Where did I get these white peaches?

Well, they came from my mom’s backyard…somehow this year she had so many peaches and she send us a whole box, it must have been at least 15 lbs. of peaches…you can find them in the grocery store, especially Asian ones.

– Isn’t a waste to make compote since these peaches are so exquisite?

Yes, it is but…first; they all ripe at the same time, and second; we can just eat so much between my husband and I…so the idea of making compote, jam or jelly, I honestly don’t know what this should be called…came to my mind to avoid these peaches to get spoiled.

– Should we check the recipe?

To not overwhelm the delicacy of these peaches, little sugar was added and a bit of freshly squeezed lemon juice to yield a touch of acidity.

Ingredients:

  • White peaches
  • Sugar
  • Freshly squeezed lemon juice

Method:

Wash and peeled the peaches. Remove the pit which come off easily when ripe and cut into quarters.

Weigh the amount of peach and add sugar (approximately ⅕ of total weight of the peaches). For example, if the weight of the peaches is 600 g add 120 g of sugar.

Place the quartered peaches and sugar in a pot.  Cook in medium heat until the sugar is dissolved. Do not add water as the peach is very high in water content.

Mix gently, add freshly lemon juice to your taste.  Cook until de desired texture.

I like mine with the peaches intact therefore just cooked for a short time, just enough to the thicken a little the compote.

Remove from the heat, let it cool at room temperature.

Store in the refrigerator and use as desire. It will last for up to 5 days since there is not much sugar in it.

– Looking for more recipes with fresh fruits? Check these out…

Did you know that peaches are native of northwest China? There are two main varieties of peaches the ones that the flesh sticks to the stone (clingstone) and the ones that the stone is easily detached from the flesh (freestone). Peaches are low in caloric content and are a great source of vitamin C and vitamin A.

Thank you for visiting Color Your Recipes…have a colorful week!




Apple Tarte Tatin

This is somehow a combination of caramel apple and apple pie…the slices of apples are covered with caramel and layer on a buttery, tender and flaky crust…absolutely yum!

– Have you ever tried apple tarte tatin?

Well, this is my very first time and I already can tell you that this is my favorite apple dessert…if you like caramel apple and apple pie you just landed on the right recipe.

– What is apple tarte tatin?

Apparently is a French version of apple pie…it is mainly an upside-down tart baked in skillet. You have one layer of crust topped with caramelized apple.

– How easy is to bake an apple tarte tatin?

In my opinion, is much easier than apple pie, since you just need one layer of crust…make the caramel in the skillet, layer the sliced apples (or halves) and top with the crust just before taking to the oven.

Once baked, just make sure to be careful…flip the skillet on a serving plate and voila…done! Delicious as it is or with vanilla ice cream, which I did not have…sniff sniff…but will make sure to have some next time around.

– Are you ready to try this out?

Ingredients:

Crust

  • 50 g butter
  • 20 g sugar
  • ¼ teaspoon salt
  • 120 g all-purpose flour
  • 20 g almond flour
  • 1 large egg

Caramel apple

  • 2 large apples, peeled and sliced into 8 slices each
  • ¼ cup sugar
  • 2 tablespoons butter
  • 1 pinch salt
  • ½ teaspoon vanilla extract
  • 1 tablespoon Bourbon

Method:

In a bowl, add the cold butter, sugar, flour, almond flour, salt and using a pastry blender cut the butter into the flour until the texture resemble coarse cornmeal with butter pieces just like small peas.

Add the egg and mix with a fork just until the dough pulls together.

Wrap the dough in a plastic wrap and place in the refrigerator for 30 minutes.

Preheat the oven to 375oF if using convection oven or to 400oF for regular oven.

In the meantime, place the sugar in an oven proof skillet or cast-iron pan (about 8 inches or 20 cm) and turn the heat to medium high. Watch carefully as the sugar can burn very fast. Once the sugar turns to light brown swirl the pan carefully until the sugar turns amber brown.

Remove the pan from the heat and add the butter. Once the butter melts, add the vanilla extract and Bourbon. Swirl gently and place the slice of apple, arranging them neatly. Place the pan back to the stove and cook for 2-3 minutes. Turn the apples one by one carefully and cook for another 3 minutes.

Remove the skillet from the heat.

Lightly flour the work surface and the dough, then flatten the disk rolling pin by gently tapping the dough a few times from the middle to the top and bottom. Lift the dough and give it a quarter turn. Lightly dust the top of the dough with flour if necessary or the rolling pin, then roll out into a round at approximately 9 inches in diameter.

Place the crust on top of the apples and tuck the pastry inside the skillet.

Bake for 15-20 minutes, until the crust is golden brown.

Let it cool for 5-10 minutes, invert the pan on top of a plate.

Serve warm or room temperature.

– Looking for easy desserts recipe? Ty these out…

Did you know that apples contain pectin? Pectin is used in the making of jam as a thickening agent. Moreover, pectin is a dietary soluble fiber which can help lower cholesterol.

Thank you for visiting Color Your Recipes…have a colorful week!




Strawberry Cream Cake

This cake layered with fresh whipped cream with a touch of rose water and lots of strawberry is a dream…each bite is loaded with soft and cottony cake with a fruity layer of cream.

Since I came with the idea of this cake, I already made this cake 4 times, yes four times and trust me, every time I get compliments of it looks and taste…this will be my potluck favorite dessert to take.

– Why you should make this cake?

Because is super, I repeat super easy and tastes so good.

– Can I make this cake in advance?

Yes, you can make the cake and store in the refrigerator for a couple of days and make the fresh whipped cream with strawberry one day or on the day you are serving.

– What is the secret?

Cake is baked in a tray as for cake roll…it takes less time to bake and literally no mess as there is no need to slice the cake horizontally, which never comes straight…you just need to measure the length of the cake once out of the pan and divide by 3 for the layers.

– Can I use other fruits?

Absolutely, you can use blueberry, kiwi, or a mix of fruits.

– Should we look at the recipe?

Ingredients:

Cake batter

  • 4 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 40 g milk
  • 1 teaspoon vanilla extract
  • 80 g cake flour
  • 1 pinch salt
  • 8 g white vinegar
  • 80 g sugar

Strawberry Whipped cream

  • 300 g heavy whipping cream
  • 35 g sugar
  • 1 ½ teaspoons rose water (optional)
  • 700 g (1 ½ – 2 lb) strawberries or fruit of your preference, feel free to add more.

Method:

Cake Layer

Preheat oven at 275oF.  Line a 9 x 13 inch (23 x 33 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt., and set aside.

In a medium bowl, stir together egg yolks, oil, milk, vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at for 18-20 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

Flip the cake to another piece of parchment paper of silicone mat.

Peel the parchment paper from the cake. Cut the cake into 3 equally portions and set aside.

Strawberry Whipped Cream

Cut approximately 500 g (1 lb) of strawberry into small pieces and set aside.

Make the whipped cream by placing the cold heavy cream in a cold bowl. I often put my bowl into an ice water bath. Add the sugar and rose water, if using and whip on medium-high speed until lots of air are incorporated into the cream.

Whip until the cream achieve soft peak to medium peaks, check constantly by stopping the mixer so the cream does not over mix.

Once the cream is whipped, add the strawberry into the cream and mix gently.

Assembly:

Alternate layers of cake and cream and finish by covering the whole cake with the cream.

Use the remaining strawberry do decorate the cake.

Refrigerate the cake for a couple of hours and serve cold.

– Care for  more cake recipe? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Blueberry Cream Cake

This cake is super light and fluffy, each bite is loaded with fresh creamy whipped cream with a hint of vanilla and lots of fresh blueberries…perfect at any occasion.

The weather has been cold, yes, even here in California, and I should be baking kind of comfort desserts, not summer look deserts, but I could not resist when I saw fresh blueberries at the store…I did not want to change the “state” of the blueberries from fresh.

– Did you know that blueberries are available year-round?

Although in US, the season of blueberries are during summer time, you can find them year-round during our winter in the store imported from South America, where it is summer.

– Why this blueberry cream cake is so good?

Every bite reminds you of summer, loaded with creamy light whipped cream and lots of fresh blueberries in between layers of soft and fluffy vanilla cake.

– Can I use different berries?

Absolutely, strawberries, raspberries, blackberries…even peach, nectarine…or a mix of berries…pretty much any fruit that is not “watery”.

– Can I make this cake in advance?

My suggestion is to bake the cake in advance (up to 3 days, and store in the refrigerator) and assemble with whipped cream and fresh fruit on the day you want to serve.

Ingredients:

Cake

  • 5 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 60 g milk
  • 1 teaspoon vanilla extract
  • 80 g cake flour
  • 1 pinch salt
  • 10 g white vinegar
  • 65 g sugar

Whipped Cream

  • 1 cup heavy cream, super cold
  • ½ teaspoon vanilla extract
  • 15 g sugar

Fresh blueberries

Method:

Preheat oven at 325oF

Place the vegetable oil in a small pan, heat (low) the oil until approximately 70oC (simmering). Remove the pan from the heat and add the sifted flour in the oil, mix well to form a thick paste.

Add the milk to the flour mixture and stir, then add the egg yolks one at a time, mixing well into the batter.

Add the vanilla extract and the salt, the mixture will resemble a pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Scoop the batter into paper lined cups about ⅔ way full.  Tap gently the cups (or tray) to remove air bubbles.

Lower the temperature to 300oF and bake in water bath for 35 to 45 minutes or until the cake is cooked throughout.

Remove pan from the oven and carefully place the cake on a wire rack to cool completely.

In the meantime, make the whipped cream by placing the cold heavy cream in a cold bowl. I often put my bowl into an ice water bath. Add the vanilla extract and sugar and whip on medium-high speed until lots of air are incorporated into the cream.

Whip until the cream achieve soft peak to medium peaks, check constantly by stopping the mixer so the cream does not over mix.

Once the cake is completely cool, horizontally cut the cake in half. Remove the top part of the cake and set aside.

Layer a generous portion of whipped cream on the cake and a top with a layer of fresh blueberries. Top the blueberries with another layer of whipped cream and gently layer the cake.

Cover the whole cake with whipped cream and garnish with blueberries as you desire.

Refrigerate the cake for a couple of hours before serving…serve cold.

– Looking for more cake recipes?  Check these out…

Did you know that blueberries are loaded with vitamin C? Not only blueberries are low in calories, they are considered one of the richest in antioxidants content. Since blueberries can be found year-round make sure to add these little gems into your diet.

Thank you for visiting Color Your Recipes…have a colorful week!




Blueberry Tart

This blueberry tart is simple and loaded with lots and lots of blueberries…every bite is an explosion of a combination of tangy and sweet flavor.

– Why you should make this blueberry tart?

Because it is super easy and super delicious.  There is nothing like homemade tart/pie crust…light, flaky, buttery and slightly sweet…topped with lots and lots of blueberries.

– Can I make ahead?

Absolutely, you can make this tart a couple days ahead and keep in the refrigerator until serving time.

– Are you ready to try this recipe?

Here we go…

Ingredients:

Blueberry Filling

  • 550 g organic blueberries
  • 100 g sugar, more or less, according to your liking
  • ¼ cup water
  • 1 tablespoon corn starch
  • 1 teaspoon freshly squeezed lemon juice

Pie Crust

  • 50 g unsalted butter, cut into small square and cool in the freezer
  • 20 g sugar
  • 1 pinch salt
  • 120 g all-purpose flour
  • 20 g almond flour
  • 70 ml heavy cream, keep it cold until needed

Method:

Blueberry Filling

In a medium pan, add the sugar, water, and corn starch.  Mix well until all the corn starch is well combined in the water.

Add the blueberries and lemon juice. Cook over medium heat, making sure to stir constantly until thick.

Remove from the heat and let it cool.

Reserve until needed.

Pie Crust

In a medium bowl place the cold butter, sugar, salt, and the flours.  Using a pastry cutter or two knives, cut the butter into the flour mixture until resembles a coarse meal. There will be pieces small and large of butter.

Slowly add the heavy cream to the flour/butter mix and using a rubber spatula incorporate the liquid into the flour until the dough barely start to hold together.

Carefully remove the dough from the bowl and place on a piece of plastic wrap. Fold the plastic into a square and using a rolling pin roll the dough until the size of the square.

Place the dough in the refrigerator for 30 minutes or up to a day.

Remove the dough from the refrigerator and lightly sprinkle some flour on top.  Gently roll the dough into a long rectangle. Fold into thirds twice and wrap back into the plastic wrap.

Place the dough in the refrigerator for another 30 minutes.

Remove the dough from the refrigerator and again, lightly sprinkle a little flour on the surface of the dough.

Roll the dough into the size of your baking pan. I used a tart pan of 35 x 11 cm (13 ½  x 4 ½ in) with loose bottom. Cover the tart pan with the dough and bake at pre-heated at 425oF for 8 minutes, then lower the temperature to 400oF and bake for another 5 minutes.

Remove from the oven and brush the entire crust with egg wash. Back at 350oF for 3 minutes.

Remove from the oven and let it cool completely on a wire rack.

To assemble, pour the blueberry filling on the tart crust, garnish with mint leaves and refrigerate before serving.

– Looking for more easy dessert?

Please check these out…

Did you know that blueberries are loaded, yes loaded of antioxidants? Anthocyanin, which gives the color of blueberries is a type of flavonoids (also found in grapes) is the responsible of its powerful antioxidant effect. Many studies associate the consumption of blueberries with decrease of heart disease, cancer, obesity, bone strength and lowering of blood pressure.

Thank you for visiting Color Your Recipes…have a colorful week!




Yogurt Panna Cotta with Nectarine Jelly and Compote

This creamy and light dessert is totally fat-free…combining layers of yogurt panna cotta with nectarine jelly…so good!

You will not believe that this dessert is totally, I repeat, totally fat-free…it is creamy, light, and so aromatic with the nectarine jelly and compote, a perfect match!

I know…I know, panna cotta is translated from Italian as “cooked cream”, and there is not a drop of cream in this panna cotta…but it has been thickened using gelatin…therefore its name…

You can make it into a big mold or little individual cups like I did…it is fun and super cute! This recipe was inspired by this video from YouTube.

By the way, I used the homemade yogurt, which you can take a look HERE.

– Fat-free dessert?

Yes, fat-free homemade yogurt with fat-free milk…it is so creamy that you will not miss the “fat”.

– What is used so set the “fat-free cream”?

Gelatin, an almost flavorless and odorless protein…which is a cooked form of collagen.

– What is collagen?

Collagen is very important for the human body. Our body produce endogenous collagen which are found in bones, skin, connective tissues, cartilage, joints and gut barriers.  As we age the collagen production decreases.

– How can you use gelatin?

Gelatin can be used in many different recipes. Anything from dessert gel to thickening sauces and soups.

– Is gelatin healthy?

Yes, gelatin might promote nail and hair strength, support joints and bones and skin health.

– How is the texture of panna cotta?

It is completely up to you, I like it creamy, custardy… just a little firmer than cream, very jiggly…almost collapsing. If you care for a firmer consistency just add a bit more of gelatin.

– Ready for the recipe?

Ingredients:

Yogurt Panna Cotta

  • 450 ml fat-free milk (organic)
  • 350 g fat-free yogurt, homemade
  • 30 g sugar (more if you like sweeter)
  • 30 g honey
  • 6 g unflavored gelatin powder (more if you like it firmer)
  • Lemon peel

Nectarine Jelly and Compote

  • 2 – 3 nectarines, washed and cut into slices
  • 500 g water
  • 70 – 90 g sugar (more if you like sweeter)
  • 1 ½ tablespoons fresh lemon juice
  • 5 g unflavored gelatin powder

Method:

Yogurt Panna Cotta

In a small bowl or cup place 2-3 tablespoons of milk and sprinkle the gelatin on it. Let is bloom for approximately 5 minutes.

In the meantime, in a small pot add the milk, sugar, honey and lemon peels.  Cook in medium heat stirring constantly until small bubble appear on the side of the pot (approximately 185oF).

Stir dissolved gelatin into the milk. Mix until all the gelatin is fully dissolved.

Cool the milk/gelatin mix in a bowl of ice water, stir gently until the milk is totally cool.

Gently dispense the milk into small cup and refrigerate for at least 6 hours or overnight.

Nectarine Jelly and Compote

In a small pot add the sliced nectarines, water, lemon juice and sugar. Cook on low heat until the sugar is all dissolved. Let is simmer for 5 minutes. Remove from the heat and let it cool

Pass the nectarine syrup through a sieve and set aside the nectarine.  You should have close to 400 ml of nectarine syrup.

In a small bowl of cup place about 40 g of the nectarine syrup and sprinkle the gelatin. Let is sit for 5 minutes until all the gelatin is absorbed.

Warm the gelatin in the microwave for 30 seconds, mix until all the gelatin is fully dissolved.

Add the dissolved gelatin into the remaining nectarine syrup and mix until the gelatin is completely dissolved into the syrup.

Take the cups with the yogurt panna cotta from the refrigerator and gently pour the nectarine jelly into the cups.

Place the cups in the refrigerator for at least 6 hours or overnight.

In the meantime, cut the sliced nectarine into small bite size and place it in the refrigerator.

To serve, gently place the nectarine compote on top of the jelly/yogurt panna cotta.

Serve cold.

– Looking for more dessert recipes?

Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Have You Ever Had Cotton Candy Grapes?

These exquisite green grapes have nothing ordinary, they are loaded with cotton candy fragrance, flavor and sweet as the name suggests.

First of all, I would like to apologize for the silence in the past few weeks, I have been fighting with nerve entrapments…both from median and ulnar nerve and  diagnosed with carpal and cubital tunnel syndrome, both on my right hand…needless to mention that wrist and elbow braces accompanied by exercise and rest was prescribed…and yes, it has been improved greatly therefore I think surgery will be avoided…anyway, enough of me, let’s talk about these amazing grapes…

My first encounter was last year, in the beginning of September, and since then I have been chasing all the groceries to get more…for my deception it was the end of the season as people in the industry told me that they were only in the store for about 2-3 weeks…

I read a lot about this unique grapes and anxiously waiting until August as stated on the website…well, to my surprise we found out that these grapes were in the market in the end of June and they would just fly out of the stores as soon as they hit the produce area…no need to mention that my hunt for these grapes started and got almost insane according to my husband…since then we found these grapes in many local grocery stores that we shop routinely and already munch over almost 7 lbs.

I usually do not consider fruit as dessert…fruit is fruit and desserts are cake, pie, ice cream and so on…but these grapes are fruit and dessert…

– How Cotton Candy grapes look like?

They look like your ordinary green grapes…

– Why Cotton Candy grapes?

These grapes are an explosion of sweetness loaded with cotton candy flavor and aroma…yes, cotton candy…I cannot even remember when the last time was I had cotton candy…which is pure colored sugar asking for shots of insulin after its consumption…but these are grapes…therefore no need of insulin shot…okay, maybe if you eat too many…

– What are Cotton Candy grapes?

According to my reading these grapes are a hybrid, a combination of concord grapes (used to make wine, juice, and jelly) and vitis vinifera (common grape). You can find plenty of information by doing some search.

– Are Cotton Candy grapes healthy?

Well, they are grapes and all grapes contain lots of sugar, since these are super sweet you can already imagine that these ones will contain more calories than the regular green grapes…so eating in moderation is advised.

– Where can I find Cotton Candy grapes?

In my area, I found them at Costco, Trader Joe’s and Sprouts…price? Varies from $2.99 to $7.99 a lb.

And yes, Costco has the best price as they come in 3 lbs.

– Is there any other variety of grapes?

Apparently, there are many other varieties of grapes according to Grapery, as for now I only have tried the cotton candy grapes and yes, I look forward to trying all the other varieties.

I hope you get a chance to try the Cotton Candy grapes…and let me know what you think of it…

Thank you for visiting Color Your Recipes…have a colorful week!