Chocolate Balsamic Strawberries

Another TGIF...and I feel I've been so neglectful in cooking, or baking something for a new post this week. Too busy eating lunches and dinners at my daughter Lora's.

 For instance, her amazing sourdough pizza that she made yesterday and just posted it...you gotta check out her Sourdough Pizza Margherita...as for me, all I could come up with for today, is a fabulous quick and light strawberry dessert that I made, and photographed at her house...playing 'tag' with the sun coming in and out!

It's been over a year now, that I have received an amazing giveaway gift set of fantastic walnut olive oil, chocolate balsamic vinegar, seasonings, and spice rubs. from ARTISANO'S  via my dear friend Lizzy! I have not opened the chocolate balsamic vinegar...until now, even though I know how amazing it is on strawberries. I did make balsamic soaked strawberries before, but nothing like this particular one!

I've been reading  quite a few recipes from my Hungarian food blogger friends...especially GIZI who happens to make a lot of desserts with mascarpone and whipped cream...'hmm'...I thought to myself; why is it that I have not seen a whipped cream incorporated with mascarpone?...what's so hard about it?...it's done the same way as if you are whipping cream, adding a little sugar and vanilla, to the mascarpone, and the cream...I'll tell you, it is pure HEAVEN! My 6yr. old grandson, took a soup spoon and was totally eating the cream...like 'no tomorrow'...I had to remind him that we need to save it for the dessert!

Mango Mousse

I received so many ideas, suggestions,and recipes, for mangoes...plus researched some new ones online. I thank each and every one of you, and appreciate all of them so much . With all the mangoes still on the tree, there will be plenty of time this month to try out new recipes.

One recipe recipe and single perfect photo that I wanted to try out was my dear friend Ping's, @ping's pickings  in Malaysia... that called for agar powder, a replacement for gelatin, (which is animal based powder)...compared to agar that is pure vegetarian-vegan. I also had a small portion of agar powder, sent to me, as a gift...among a lot of other useful baking gifts, from my other dear friend, Amelia, @Amelia's De-ssert...also, from Malaysia. I'm so fortunate to have such amazing friends from all over the globe.

 Well, since I apparently have used up the agar powder from before, I did discover another powder, which will surprise my American friends. It is the ever so commonly used; PECTIN...which is also a vegetarian-vegan based thickening agent, mostly used for jams, and jellies. Let me tell you, it worked perfect. I did my homework, once again researching the Internet for replacing agar powder, and came up with pectin. It is really very nice, a light white powder; very affordable, and you only need to use a teaspoonful to slightly thicken your pudding, or mousse. Also, I created my own mango mousse, using the simple method, without the use of eggs, and just simple basic ingredients...it worked, and turned out amazing.

 Now, I have 2 amazing simple recipes for you, one is mine, and the second one is Ping's, which she featured in her June 25, 2012 post. Please visit her beautiful blog, and you will find other wonderful recipes from her, which are all her creative ideas (no source mentioned)...so I do believe they are all her secret recipes...sharing with you!

Mango Mousse
created by; Elisabeth

4 cups of  mango pulp
from 4 medium peeled, and diced mangoes
juice of 1 lemon
1 1/2 teaspoon pectin powder
2 Tbsp. cane sugar
1 pint heavy cream

In a blender, add the peeled, and cut up pieces of mangoes, along with the juice of 1 lemon, puree the  mangoes with the 2 Tbsp. sugar, and the  1 1/2 teaspoon pectin. In a medium saucepan, pour the mango pulp mixture and heat on medium-high, stirring, but not frequently; let it come to a slow bubble, take off the heat, to slightly cool. In the meantime whip up the heavy cream, and halfway through, add 1 or 2 Tbsp powdered sugar. Whip to a consistency, by testing with you finger to make sure that it has a "peak"...do NOT whip any further than that point, or it will become whipped butter!

Pour the cooled mango pulp into a large bow, and carefully fold the whipped cream incorporating it. Pour into dessert bowls, and place in fridge to cool, and set...about 2hrs, or overnight if you can wait that long. I will be very light, fluffy, not too "jelled"...but just the right consistency to enjoy as a beautiful and perfect summer dessert. Decorate according the way you like to, with pieces of mango, or whipped cream on top.

 
MANGO COCONUT CREAM AGAR

INGREDIENTS

200 ml milk

200 ml coconut milk

4 tbs sugar

1/2 tsp agar powder

1 medium-sized ripe mango (about 250 g uncut weight)

METHOD

Remove peel and seed of mango. Puree 3/4 of the flesh in a food processor with a little milk until smooth. (I had about 1/2 cup pureed flesh). Cut remaining flesh into slivers or cubes ... your preference. Set that aside.

Place milk, coconut milk, sugar and agar powder into a pot.

Stir over medium heat until sugar and agar have dissolved.

Stir in pureed mango and turn the heat off. Mix well.

Pour into moulds or cups.

Refrigerate until firm, about 1 - 2 hours, depending on how big your moulds are.

Serve with mango slivers or cubes.

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Chocolate Eclair Cake, and Father's Day!

I realize that I should have uploaded Part 3 of my blueberry creation, and after that was a blackberry creation...just wanted to take a little brake from all the berries, and concentrate on this super yummy dessert that inspired me from Lizzy's blog...That Skinny Chick Can Bake!!! 
I mentioned to her that I cannot get the Whip it whip cream stabilizer, although I did want to make this dessert desperately. She is such a wonderful and caring friend, she sent me a couple packets of the product that I was supposed to receive it by Saturday so I can make this for Father's Day. Unfortunately, I had to make drastic measures to find a different route of make stabilizer for whipped cream, other than the gelatin method.

 Stabilizer Whipped Cream
source: Rose Levy Beranbaum
 
For 1 cup of heavy whipping cream, use 2 Tbsp of powdered sugar, and 1 teaspoon of cornstarch and add 1/2 teaspoon of pure vanilla extract.
Bring to a boil, stirring constantly, and simmer for just a few seconds, until liquid is thickened. Scrape into a small bowl, and cool completely to room temperature. Now, add the vanilla, and stir. When you are ready to whip your cream, beat 3/4 cup of heavy whipping cream, until it starts to thicken, and add in a slow stream, the cornstarch mixture, and whip until stiff peaks form when the beater is raised.

I followed Lizzy's exact recipe...the only difference was, that for the whipped cream I substituted corn starch, powder sugar, diluted with heavy whipped cream (not whipped) and when cooled, added to the custard.
So if I can inspire you with this amazing delight that truly looks like an eclair cake, and also reminds you of Napoleons, but really...just think! perfect summer dessert...a NO-BAKE...without the excessive heat in the kitchen.
I have never made a custard without eggs, or pudding powder...the custard in these layers are from pure heavy cream, butter, pure vanilla, delicately layered with...of all things, graham cracker cookies!

 I just went downstairs to check my mail, since I saw the mail truck pull up, and wouldn't you know?...Yeayy! I got my Dr. Oetker Whip it ...stabilizer for Whipping Cream:D I am so, so, happy that I have such nice and generous friend. Thank you so much Lizzy!... so gracious and kind to help me out, but I already made it from my homemade "scratch" stabilizer, so I will use it next time. I'm telling you this dessert looks like you "slaved away" for hours making this droolworthy dessert, with the decadent chocolate smooth as silk, ooey, gooey topping, and the cream is heavenly.
I could not wait for six hours to cool off, I made space in the freezer and chilled it for nearly an hour. So, if you want to try this dessert, click on the recipe.. and I guarantee you will stay on to browse for more of her amazing dishes, and fabulous desserts!

Fresh Strawberry Tart, and Birthdays to Celebrate!

I decided to feature this photo of my lovely fresh Strawberry Tart, before slicing it, just when it finally set... with my homemade Strawberry "thick" glaze, or coulis, or sauce, but it really is a glaze, ... not your ordinary clear glaze, because instead of a cream filling, or maybe even a curd type of filling, I chose the thick glaze, which is so easy to make. I willing to bet no one has heard of this kind of tart with a light "Nilla" Vanilla Tart Shell, instead of a Shortbread type, or a Graham Cracker type tart. I'm not really a an avid baker, but I do get enthusiastic about easy things to make that does not require a lot of work...and I don't even want to get involved in "yeast dough" unless I have to. I leave all that to my daughter. She is always making yeast all kinds of things with yeast...especially, since I gave her the brand new Bread Machine, even with the instruction from my thrift find, at Goodwill, for $9.99. Now, I'm trying to find one for myself, which is difficult, and think people are getting more interest in "dough" making...and why not? You can't beat fresh homemade bread, rolls, and pizza dough!

Enough said...had a busy week with my daughter's lovely in-law's from Italy staying here for their vacation, and loving every minute of it. They are so sweet, down to earth, and are so adventurous trying out new foods, and desserts, so this is one of the desserts that anyone who loves fresh strawberries would love. Light, not too sweet and the vanilla cookie crust is a treat, just by itself!
I've always loved fresh strawberry pie, when strawberry is in season, and just simple, with a nice crust, glaze, and served with fresh whipped cream, and of course, Strawberry Shortcakes...another yummy fresh strawberry dessert.

The way I started to make this, is not having enough time to make a fresh pie dough, and not wanting to buy frozen...I didn't have graham crackers or crumbs in my cupboard for the crust, but I just bought a huge box of Nilla Vanilla wafers from Costco's that I wanted to make a nice Banana Cream Pie with it, and ended up making this quick dessert instead. I realize the glaze takes up a pint of strawberries, just like the whole strawberry pieces, but at
$1.75 a pint, not too expensive for two.