Desserts - Monitouille http://monitouille.com Mi mundo de cocina Mon, 04 Jul 2016 07:37:38 +0000 en-US hourly 1 https://wordpress.org/?v=6.1.7 Strawberry Muffins http://monitouille.com/en/recetas/muffins-de-fresa-en/ http://monitouille.com/en/recetas/muffins-de-fresa-en/#respond Mon, 06 Jun 2016 09:43:18 +0000 http://monitouille.com/?post_type=recipe&p=7484 Muffins_Fresa1

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Spiced chocolate crêpe gateau http://monitouille.com/en/recetas/tarta-crepes-de-chocolate-en/ http://monitouille.com/en/recetas/tarta-crepes-de-chocolate-en/#comments Fri, 04 May 2012 15:13:02 +0000 http://monitouille.com/?post_type=recipe&p=6633 My first crêpe-cake was a huge experience, specially because it came out without thinking it so much. I started with the plums, and ended up making plum-crême pâtissière, and filled the cake with it, and some almonds 🙂 This time, again, against all odds I decided to make it again. This time 100% chocolate, and spices. The […]

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My first crêpe-cake was a huge experience, specially because it came out without thinking it so much. I started with the plums, and ended up making plum-crême pâtissière, and filled the cake with it, and some almonds 🙂 This time, again, against all odds I decided to make it again. This time 100% chocolate, and spices.

The ocassion couldn’t have been better: my close friend Evita invited me to Becerril de la Sierra, a beautiful place outside Madrid, for lunch with her husband and her two beautiful daughters. And if you want to win the children and conquer the adults, I think no-one does that job better than chocolate. On the bus ride, everyone looking at me, or well, the dessert, because to be honest (you can judge by the picture!) it turned out perfectly beautiful and delicious!!

The recipe has a really nice spice touch, that goes so nicely with the chocolate: the crêpes have some Cointreau, clove and cinnamon and the chocolate mousse is made with a fresh ginger-infusioned milk and orange zest. Exquisit. The inspiration came from FOOD52.

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It requires time and organization, but if you have an afternoon off and guests or you are a guest for next day, believe me when I say you’ll have everyone in love with you by the first bite. The crêpes with the mousse make and elegant and fun dessert.

Ok!! Let’s go to the step by step recipe.

Delicious!!!!

Thanks to Evita and Fer for a lovely day!!! I leave you with some pictures from  their daughters!

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Crêpe Gâteau http://monitouille.com/en/recetas/tarta-de-crepes-en/ http://monitouille.com/en/recetas/tarta-de-crepes-en/#respond Fri, 11 Nov 2011 19:44:03 +0000 http://monitouille.com/?post_type=recipe&p=6589 What to do with a basket full of plums nobody is eating? A tart was my first thought. So, I went on and started to read Julia Child and research a bit on what I could do with the plums. And I adventured myself (I’m more of a salty cook than sweet), and went on […]

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What to do with a basket full of plums nobody is eating?

A tart was my first thought. So, I went on and started to read Julia Child and research a bit on what I could do with the plums. And I adventured myself (I’m more of a salty cook than sweet), and went on into complicating myself more and more… because from a tart, I changed into plum compote, crème pâtissèrie and ended up with a crêpe gâteau with plum-crême pâtisserie and almonds. Flambeed on the top with sugar and orange juice. I must say, it was sooo much worth it. Amazingly french, amazingly tasty. Now it is my duty to tell you how to make it.

1. We start with the Plum ‘Cardinal’ (Compote of fresh plums)

Curious fact: plums are really good season fruits because they mature very slowly once they are taken out of the tree, and when they start to mature they generate a lot of taste and aroma. So, before thinking they are not good because they’ve been for a while in your kitchen, you must know they are really tasty and ready for you to make an amazing dessert with them.

Just to let you know, If you eat them like this with some ice-cream they are amazing!

Delicious!!!

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Milk rice http://monitouille.com/en/recetas/arroz-con-leche-en/ http://monitouille.com/en/recetas/arroz-con-leche-en/#respond Fri, 09 Sep 2011 17:00:47 +0000 http://monitouille.com/?post_type=recipe&p=6581 This dessert is a classic from my infance. You can find it almost everywhere. Started with the Arab world, the rice and the spices, got to Spain and finally the Spanish took it to Perú where we added our own touch so that it’s thicker and for me …yummier 🙂 This recipe is a mix […]

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This dessert is a classic from my infance. You can find it almost everywhere. Started with the Arab world, the rice and the spices, got to Spain and finally the Spanish took it to Perú where we added our own touch so that it’s thicker and for me …yummier 🙂 This recipe is a mix between one I took from Yanuq and the one Cristi made to my brothers and me when we were young, with three different milks: condensed, fresh and evaporated. The best thing for me is that it’s not so liquid but thick! Yummyyy

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Strawberry Tart http://monitouille.com/en/recetas/tartaleta-de-fresas-en/ http://monitouille.com/en/recetas/tartaleta-de-fresas-en/#respond Wed, 03 Aug 2011 13:04:24 +0000 http://monitouille.com/?post_type=recipe&p=6569 This delicious and classical french dessert is always a winner. Classical brisée pastry, pâtisserie cream, strawberries and some strawberry syrup… it has colour, it smells delicious and it’s perfect for special occasions such as birthday parties or any party of course 🙂 I made it for my friend Macarena’s birthday celebration at Gloria’s and Ruben’s house in Marburg, […]

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This delicious and classical french dessert is always a winner. Classical brisée pastry, pâtisserie cream, strawberries and some strawberry syrup… it has colour, it smells delicious and it’s perfect for special occasions such as birthday parties or any party of course 🙂 I made it for my friend Macarena’s birthday celebration at Gloria’s and Ruben’s house in Marburg, a very lovely typical German town just 5 hours from Berlin. Not a single gram left!

Let’s go step by step, first the pastry, then the cream and finally making the strawberries and ending the dessert. It is important that it stays in the fridge until before serving and to add the syrup when it is cold.

Delicious!!

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Banana and coconut ice-cream bonbons. http://monitouille.com/en/recetas/bombones-de-helado-de-platano-y-coco-en/ http://monitouille.com/en/recetas/bombones-de-helado-de-platano-y-coco-en/#respond Wed, 22 Jun 2011 15:23:25 +0000 http://monitouille.com/?post_type=recipe&p=6559 Finally!! The time has arrive for dessert-lovers. This time I decided to do ice-cream Bon Bons because they remind me of my childhood in Lima at the beach during summer times. Since I hade very soft bananas, vanilla (from Magadascar by the way) and coconut… well, I did banana-coconut ic-cream. So… the method I used […]

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Finally!! The time has arrive for dessert-lovers. This time I decided to do ice-cream Bon Bons because they remind me of my childhood in Lima at the beach during summer times. Since I hade very soft bananas, vanilla (from Magadascar by the way) and coconut… well, I did banana-coconut ic-cream.

So… the method I used with a traditional ice-mold was a little complicated when taking the Bon Bons out of the mold. Some of the couverture chocolate brok :$ . However, I later saw that either with a silicone ice-mol or dipping the ice-cream into the chocolat you will get a less “rustic” result. You can try either method. My friend Sandra, for example, told me she liked them best in a less “perfect state”.

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So, I’ve seen that another way of making them is to: once you’ve got the ice-cream, make some small balls and freeze again. Then take out and very fast dip them into the chocolate and back to the freezer again. I’ll try this next time and let you know!!

How where they? Perfect.

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So, to serve I placed a quenelle of chocolate ice-cream, three Bon Bons over the top and some mint leaves for decoration. Dessert for angels…they are so beautiful!

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Banana, nuts and chocolate cupcakes http://monitouille.com/en/recetas/cupcakes-de-platano-en/ http://monitouille.com/en/recetas/cupcakes-de-platano-en/#respond Mon, 16 May 2011 01:30:43 +0000 http://monitouille.com/?post_type=recipe&p=6543 It’s time for another dessert, yes. How about banana cupcakes with nuts and chocolate AND some chocolate frosting on top? Sounds good right? While I was baking them people that passed by my balcony said ‘Smells delicious!’. Emilio, my building’s doorman has always been one of the oficial tasters of my food. He gave these […]

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It’s time for another dessert, yes. How about banana cupcakes with nuts and chocolate AND some chocolate frosting on top? Sounds good right? While I was baking them people that passed by my balcony said ‘Smells delicious!’. Emilio, my building’s doorman has always been one of the oficial tasters of my food. He gave these cupcakes 10 out of 10 stars.

And on Friday, my friends took me to a surprise ‘gastronomic’ trip to Salamanca, and I took a box with cupcakes for them to eat on the road…

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Lucuma cheesecake http://monitouille.com/en/recetas/postre-de-lucuma-en/ http://monitouille.com/en/recetas/postre-de-lucuma-en/#respond Wed, 13 Apr 2011 03:33:15 +0000 http://monitouille.com/?post_type=recipe&p=6531 …y así Kon-Iraya, el hombre huaca, le extiende su semilla a la bella Cavillaca. Semilla moldeada por el crepúsculo, luz de color de un sol que se oculta, color indecible, rojizo, color de fuego lento, amarillento, con tintes de oro y matices de luna… Lucuma: Fruit of love and fertility and of the hidden beauty… […]

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…y así Kon-Iraya, el hombre huaca, le extiende su semilla a la bella Cavillaca. Semilla moldeada por el crepúsculo, luz de color de un sol que se oculta, color indecible, rojizo, color de fuego lento, amarillento, con tintes de oro y matices de luna…

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Lucuma: Fruit of love and fertility and of the hidden beauty…

This recipe will bring smiles to all the fans of My Lúcuma Dessert, that I have been cooking for many for their birthdays and special occasions. All my peruvian friends who have become my “abroad-family” enjoy this taste because it transports us back to our roots, to where this amazing fruit comes from: Perú. And people who have never taste it!! I love their face of surprise and not knowing what it is but knowing they just fell in love in one minute. It is very special, and thank god the fruit is dry and when I bring it with me to Europe in a “flour state”, the taste remains much much like the same.

So! This dessert is very easy and simple. I am in debt with many friends because I stopped preparing it every birthday, so now they have the recipe and I know they’d rather have me cook it but well, this is also a present for them (and it leaves me time to make other desserts!). Happy birthday to all! And welcome Monitouille’s first dessert. The best one.

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