Two-Layer Raspberry, Nutella and Hazelnuts Semifreddo

This refreshing semi-frozen dessert combines a creamy Nutella and crunchy hazelnuts layer, 

 topped with a tangy raspberry layer, 

all covered with a drizzle of hot chocolate and a sprinkle of chopped hazelnuts.

Last minute Mother's Day gift idea, right from your kitchen!

Happy Mother's Day! I hope you are enjoying a super special and love-filled weekend.

Here is an amazing dessert idea that will show your mom how special she is.
This heart-shaped semi-frozen dessert is simply delicious. One layer of rich and creamy Nutella and crunchy hazelnuts, topped with a chilled and tangy raspberry layer. And you can get creative with the decoration: drizzle this dessert with a little (... or a lot!) of hot chocolate, a spoonful of chopped hazelnuts. And why not, some fresh organic raspberries on the side!
And yes! As most of my other recipes, this is also quite easy to make, and you only need few ingredients that I'm sure you have in your kitchen right now. It just takes a bit of time for the layers to chill and set in the freezer. The good thing, you can prepare it ahead of time, and have it ready in the freezer for your special occasion. Trust me, all the waiting is well worth it!

Note: to make this semifreddo I used heart-shaped silicone molds, 3 inches wide, half cup capacity each. With the ingredients listed below, you end up with 12 small servings. You can also use regular, round cups to store the semifreddo in the freezer, and make bigger servings if you prefer.

Here are other ideas for a Mother's Day gift right from your kitchen.
Frozen meringue cups drizzled with hot chocolate

Or you can surprise your mom with other beautiful handmade edible bouquet of roses:
Apple roses:

I'm sure your mom will be so happy with any of these deliciously beautiful dessert.

Made with love :-)

Ingredients: to make 12 small (1/2 cup) heart-shaped cups

• 4 egg yolks, divided
• 2/3 cups (150 gr) sugar, divided, plus one tablespoon
• 12 fl oz (350 ml) of whipping cream, divided
• 6 oz (170 gr) organic raspberries
• 1/3 cup (100 gr) of Nutella, or other chocolate spread, plus some to drizzle on top for decoration
• 1/2 cup (2.5 oz, 70 gr) of chopped hazelnuts

Preparation time: 30 minutes, plus at least 2 hours in the freezer
Directions:
1. Start by preparing the raspberry layer. Bring a pan of water to a boil. In heat-safe bowl, whisk together 2 egg yolks with 1/3 cup (75 gr) of sugar.

2.  When the water boils, turn the heat to medium-low, and place the bowl on top of  the pan. Whisk for about 4 minutes. Remove the bowl from the simmering water, and let it cool off.

3. Puree the raspberries in a food processor, with one tablespoon of sugar,  and mix in the egg and sugar mixture.

4. Whip 6 oz (175 ml) of cream to soft peaks. Add to the bowl, and fold gently.

5. Spoon the mixture in silicone cups filling them halfway to the top. My cups are 1/2 cup in capacity. So I add a quarter of a cup to each, and used exactly 12 cups (filled halfway).
Place in the freezer for about 45-60 minutes until set.

6. For the nutella layer: in a heat-safe bowl, whisk together the two remaining egg yolks and 1/3 cup of sugar. Place the bowl over simmering water again, and whisk.

7. After 2 minutes, add the nutella and whisk for two more minutes.

8. Remove from the heat, add the chopped hazelnuts (save some to sprinkle on top at the end), and mix. Let it cool off.
9. Whip the remaining 6 oz of cream. Fold gently in the nutella mixture.

10. Spoon the mixture evenly in the 12 cups,which should now be filled completely. Place in the freezer again to set for at least one hour.

Serve with fresh raspberries on the side, melted chocolate (or nutella) on top, and a sprinkle of chopped hazelnut.

Oh-so delicious!

Heart Shaped Fruit Tart

You can celebrate this Valentine's Day with these elegant, fruity and creamy berry tarts with custard cream.

Happy Valentine's Day!!
For today, my last heart shaped dessert: made from scratch, berry tarts with custard cream.
I really outdid myself this Valentine's week with lots of sweetness. My kids especially have been super happy with a new delicious, homemade dessert almost everyday. I can't lie, I ate and really enjoy them too. But man, oh man, now I have to pick up my workout for the rest of the month. I started already yesterday morning. I went for an amazing 5 miles hike with a friend here in the Santa Monica mountains, AND I played tennis for an hour.  So much fun! I wish I had enough time every day for all this workout.
Going back to today's recipe: it's simple, elegant, colorful and oh-so yummy. And in a heart shape, of course! I took the idea on how to make the tart crust from a video I saw on facebook: you cut the dough with a cookie cutter, place it on an upside down muffin mold and bake. The theory is great, and I'm happy with the results. But in practice, you have to be really careful on how you place the dough or the cups might come out in a really weird shape. This is the first time I tried it, and with the exception of a couple, most of mine came out quite good.

Here is the rest of the recipe.

Ingredients: To make 12 tarts

• 6 tablespoons (85 gr) of unsalted butter at room temperature
• 1 egg yolk
• 1 tablespoon of milk
• 1/3 cup (70 gr) of sugar
• 1/2 teaspoon of vanilla extract
• a pinch of salt
• 1 cup (150 gr) of all-purpose flour, plus a few tablespoons
• strawberries and blueberries for decoration

for the custard cream:

• 10 fl oz (300 ml) of milk
• 1 teaspoon of vanilla extract
• 2 egg yolks
• 1/3 cups (65 gr) of sugar
• 2 tablespoons (20 gr) of corn starch
• 2 fl oz (60 ml) of heavy whipping cream (optional)

Preparation time: 45 minutes, plus one hour (or more) inactive

Directions:

1. Preheat the oven to 375 degrees. In  a large bowl, place the butter at room temperature, egg yolk, milk, sugar, vanilla extract and salt. Blend all the ingredients until smooth and fluffy.

2. Add the flour and blend again. 

3. On a lightly floured counter, roll the dough and cut your 12 (or so) cookies. 

4. On a baking sheet, place your mold upside down and top with your cut out dough. Make sure it is centered. 

5. Bake for about 14 minutes, or until slightly golden on the edges.

6. Prepare a custard cream using 10 oz of milk, vanilla extract, egg yolks, sugar and corn starch. Follow this recipe. Let it cool down and refrigerate for at least an hour.

7. If you would like to make your cream a little more light and rich, whip 2 oz of whipping cream, and combine to the custard cream.

 Decorate the cups right before serving (so the fruit will look fresh) with the cream, strawberries cut in half and blueberries.

Enjoy!

Heart Shaped Mini Cakes with Pears, Ricotta Cheese over an Almond Crust

Impress your Valentine with these sweet hearts made with fresh pears and delicate ricotta cheese over a buttery almond crust. 

Made with love!

Love is in the air ... even at the dollar store :-) I was so happy to find there some colorful heart shaped silicone muffin cups.
You know I love silicone baking molds. They are so easy to use and clean, no greasing and no sticking. And even better, a set of four cups for only a dollar. Amazing, right? I had to have them. Obviously. I could not pass on such an unbelievable deal. And of course today I tried them immediately with this delicious recipe, perfect for Valentine's day.
These heart shaped cups have a buttery almond crust on the bottom, a delicate ricotta filling topped with soft and sweet pears. I love the combination of almonds with pears, intensely nutty and perfectly sweet. A match made in heaven.
Here is my step-by-step, simple recipe. A super easy way to  woo your Valentine!

Ingredients: to make 12 hearts (2.5 x 2.5 inches)
for the crust:

• 4 tablespoons (half stick, 55 gr ) of unsalted butter 
• 1 cup (100 gr) almond meal
• 1/4 cup (50 gr) of sugar 
• pinch of salt

for the filling:

• 8 oz (225 gr) ricotta cheese
• 1/3 cup (65 gr) sugar
• 2 tablespoons of milk
• 2 eggs
• 1 teaspoon of almond extract
• 1 tablespoon (10 gr) corn starch
• 1 pinch of salt
• 1 can (15 oz) of pear halves (in natural pear juice, no sugar added), or 2 fresh, ripe pears

Preparation time: about 80 minutes
Directions:
1. Preheat the oven to 350 degrees. Melt the butter in the microwave for about 20 seconds, or in double boiler if you prefer. In a large bowl, combine the almond meal, sugar and salt. Pour the melted butter and mix until combined.

2. Press about one tablespoon of the almond mixture into the bottom of 12 heart shaped silicone muffin cups. Use a spoon or fingers to help pressing down and make a thin flat layer. Bake for 15 minutes.

3. In the meantime, blend all the ingredients for the filling with the exception of the pears, in a large bowl.

4. Pour the ricotta mixture evenly in the 12 cups, which should be filled to about 3/4 of the way.
Cut the pears into really thin slices and decorate with about 4 slices each cup, or as you like!
I used pears in a can because they are softer and will not be crunchy after baking. You can use fresh pears, just make sure they are ripe.

5. Bake for 35-40 minutes until set. Wait until completely cold (and I suggest refrigerate for at least 30 minutes) before removing from the mold, or the bottom crust might break. Store left overs in the refrigerator.

Happy Valentine's Day!