Crema di nocciola e vaniglia con gelatina di cotogne, fichi e alchechengi - Hazelnut and vanilla verrines with quince jelly, figs and cape gooseberry… or with alpine strawberries

Crema di nocciola e vaniglia con gelatina di cotogne, fichi e alchechengi

A few days ago I was in Christchurch where I bought some hazelnut flour (Hazelz). I love hazelnuts!

For 4 verrines I used:

2 eggs

3 tbps sugar

1 tbsp (level) cornflour

400 ml full cream milk

1 drop real vanilla essence

1 tbsp (heap) hazelnut flour

1 tbsp Frangelico liquor

for the topping

4-8 tbsp quince jelly (see below)

figs and cape gooseberries to decorate

In a pot mix the eggs with sugar and cornflour and add the milk little by little. Simmer stirring constantly until a custard form, then add the vanilla essence. Pour 200 ml of this custard into a measuring jug (I used the same one I used for the milk) and set aside, then put the hazelnut flour and Frangelico into the remaining custard and stir well. Fill four verrines or glasses with the hazelnut cream (this will be quite thick) and then pour the (thinner) vanilla custard on top. Let it cool down then add the quince jelly. I made the quince jelly by cooking the quinces and then straining the juice overnight in a jelly bag (actually, I use a clean pillowcase that I keep just for jellies) hung over a bowl. Don't squeeze the bag or the jelly will be cloudy. Usually for thick jellies I measure the liquid, add the same amount of sugar and bring back to the boil, but here I only used half the quantity of sugar and I got a soft, almost 'liquid' jelly, good to pour over desserts like this. A tbsp or two per glass will give you a nice covering. Refrigerate. Before serving decorate with slices of figs and cape gooseberries.

For this dessert instead I didn't use quince jelly but I just added some alpine strawberries and some Fresh As raspberry powder. For decorations I used some (edible) pansies. While the first verrines were very 'Autumn', this one was more like a 'fruits of the forest', it reminded me of foraging in the mountains in Italy for alpine strawberries, raspberries and hazelnuts. It works really well.

But who ate what? Max got this one, and we had the other three, all delicious!

Comments

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book Sweet As... where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...

Silver beet Paneer, a variation of Palak Paneer

The other day I showed you my curry made with borage , ‘invented’ because I have tons of it in the garden! The other green-leaf crop that does well in Auckland is silver beet. My old plants (from last year!) got so tall that I started collecting only the little leaves from the stalks, and they look like spinach. One of my favourite Indian dishes is Palak Paneer (or Panir), spinach with panir cottage cheese, and this variation is made using my silver beet. I washed (many times!) the small silver beet leaves, and then I steamed them and drain them. In a heavy pot I heated 2 tbsp of vegetable oil (I used rice bran oil) and sautéed for 30 seconds: 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1/3 tsp ground chili then I added 2 roughly chopped shallots and, after 3 minutes, a good pinch of salt and the cooked silver beet. I cooked everything on low for about 20 minutes (you may need to add just a little water if the silver beet is too dry) and then finely pureed the content ...

Home Made Marzipan Sweets

This is another recipe from my book Sweet As , and something that I love to make for Xmas. I would like to say that for marzipan you should get the best almonds around, natural, but here in New Zealand the almonds taste different from the ones in Italy. They are imported, not sure where from most of the time, but they are not top grade almonds. Still, with a few tips, you can make your marzipan taste great even with 'regular' almonds! Buy them natural, not blanched, you need to blanche then yourself or the result will be too dry. To blanch them you need to put them in boiling water for a couple of minutes, and then add cold water and take the skin off, one by one. For this recipe you will need: 200 g almonds 100 g icing sugar 5 apricot kernels. As I was saying before, the almond here have little taste, so I like to collect the stones from apricot and get the almonds out. They are a real pain to crack! In the photo above you can see apricot stones and kernels. The apricot kernel...

Only Recipes, by Alessandra Zecchini ©

Search This Blog