Fresh peach pie

A fresh, no need to turn on the oven, you can prepare with peaches or apricots. I do not add the whipping cream, if you want you can add it (above 7.05 OZ) to get a sweet richer.

Ingredients:
3.53 OZ (100 grams) of italian “amaretti” biscuits
3.53 OZ (100 grams) of biscuits
3.53 OZ (100 grams) of butter
2 tablespoons sugar
1 teaspoon of agar agar or 3 sheets of gelatin
17.64 OZ (500 grams) of yogurt peach or apricot
5 teaspoons of milk
3 peaches or 4 apricots
one packet of tortagel
2 tablespoons peach or apricot jam
Time: 15 minutes preparation + 2 hours cooling
Difficulty: Easy

Melt the butter in a double boiler. Blend in a mixer cookies and amaretti, add the butter and mix warmed. Butter a mold (I used plum cake) and cover it with greaseproof paper. Mash the mixture well on the bottom of the mold and put in refrigerator for about half an hour.
Dissolve the gelatin in cold water, meanwhile mesclare yogurt with the milk in a saucepan, where he will join the gelatin without strain. If you use agar agar dissolve directly in the warm milk.
Add milk with melted jelly yogurt and pour the mixture on a consolidated basis. Chill in the refrigerator for an hour and a half, then peel the peaches and cut into slices not too thin, arrange them on the cream, prepared tortagel (as instructions) and put on jam, pour the mixture over the cake and let it warm still in the fridge for at least half an hour. 

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Monday's diet: very light strawberries' ice cream

For this reason I did not use cream, but milk and any eggs, to obtain a preparation lighter, but equally tasty.

 
• 1 basket of strawberries (8.88 OZ, about 250 gr.)
• 1 small glass of granulated sugar
• ½ cup of water
• 10.14 fl. OZ (300 ml) of cold milk (to taste, I use the semi-skimmed milk)
• ½ lemon
• 2 tablespoons icing sugar
• meringues to decorate (optional)
• silver sugar to decorate (optional)

Time: 15 min
Ice cream maker time: 35 minutesCalories for a cup: 160 cal. (672 kj)

In a small pot put the granulated sugar and half a cup of water and cook over low heat until a syrup. Clean the strawberries, cut into small pieces and place in a bowl with the juice of half a lemon and 2 tablespoons of icing sugar. Let stand for 15 minutes.
After whisk strawberries in their juice.
Pour into ice cream maker the syrup cooled, the puree of strawberries and milk and start it. The time depends on your ice cream maker, mine took about 35 minutes.
Pour into a bowl previously chilled in freezer and decorate with fresh strawberries or meringues.

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Flognarde with peaches

The clafoutis is a popular french dessert, origin in the area of Limousin. The clafoutis is easy and fast, is prepared according to the seasons with different fruits, such as peaches, apricots, raspberries, apples, pears and grapes, with fruit other than cherries is called "flognarde."

Ingredients:

•3 peaches

•2.83 OZ (80 gams) sugar

•3 eggs

•7 OZ (200 grams) of flour type 00

•1 cup of milk

•2.83 OZ (80 gams) and the butter for greasing the pan more than

•1 small glass of sweet wine

Time: 1 hour

Oven: 392 ° F

Wash peaches and if you want to peel them, grease a baking sheet, cut the peaches into wedges and distribute them on the baking sheet without overlapping them. With a hand whisk or electric mix the sugar with the melted butter in a double boiler and the eggs. Add the milk little by little and gently incorporating the flour until the mixture is smooth and fairly liquid. Always flush the sweet wine, stirring to incorporate. Pour the mixture on the grapes and bake in a hot oven for 15 minutes at 392°F then lower to 300 ° F and cook for 30 minutes.

Serve in the pan, too warm with a dusting of icing sugar.

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Tart with cherries and cream sauce

A cake cool and pleasant even in summer, is also excellent version with strawberries.

Ingredients:

• shortbread
• 17.64 OZ (500 grams) cherry
• ½ teaspoon of tortagel
• 8.82 OZ (250 grams) of fresh cream
• 8.82 OZ (250 grams) of milk
• 2 tablespoons of cornstarch
• 6 tablespoons sugar
• 3 tablespoons icing sugar
• the juice of ½ lemon

Time: 1 ½ hours
Difficulty: medium
Oven: 356° F

If you prefer you can prepare the base the day before following this recipe, and fill 3-4 hours before serving so that it cools well. Bake the tart base and put on a sheet of parchment paper with dried leguminous vegetables to create the recess for the topping. Wash and dry the cherries, take off some particularly nice to finish the cake and pit other with the appropriate tool. Place in a bowl with 3 tablespoons of powdered sugar and juice ½ lemon. Prepare the cream by pouring the fresh cream and milk in a saucepan, mix cornstarch and sugar and bring to a boil over low heat. Stir and let cool for 5 minutes, then pour it on the basis of already cooked pastry. Allow to cool completely and arrange the cherries pitted and those on the edge with the petiole. Prepare the tortagel, as indicated, and brush the fruit, alternatively brush with a little of cherry jam.
Let stand in refrigerator for at least a couple of hours and leave at room temperature for half an hour before serving. 

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Florida cups (cups of yogurt and fruit)

It'is a summer dessert really easy to prepare and highly effective.

Ingredients for 4 people:

• 1 cup of natural yoghurt
• 1 kiwi
• 12 blueberries or strawberries
• 3 tablespoons of honey
• 1 peach
• 1 tablespoon grated lemon peel bio

To decorate:

• 2 kiwi
• 20 blueberries or strawberries

paper cups in a muffin pan

Mix in a bowl the yogurt with grated lemon peel and honey.
Place the paper cups (or use those silicone) in a muffin pan.
Pour the mixture of yoghurt.
Cut the peach and kiwi into small cubes and put a little for each cup, making them penetrate, but giving someone on the surface.
Garnish with 2 or 3 blueberries (or strawberries) for cup.
Place in freezer for 3 hours, the honey avoids that crystallize too.
Gently remove the paper cups, serve on plates decorated with sliced kiwi and the remaining blueberries (or strawberries).
Before serving, leave them out of the freezer  for 10 minutes.
Recipe taken from: Mary Berry "Best desserts" London,  1991

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Ice cream cake "home made"

Ice cream cake

Ingredients

• ¾ cup flour
• ¾ cup potato starch.
• 2 eggs
• 2/3 cup sugar + 2 tablespoons
• 1 teaspoon of vanilla extract
• ½ teaspoon of baking powder
• 1 cup chocolate ice cream
• 1 cup vanilla ice cream and mozzarella
• 2/3 cup raspberry
• ½ lemon
• 1 teaspoon of agar agar

Oven: 350 ° F

Whip eggs with sugar with the mixer until creamy frothy.
Add the starch and flour slowly, the dough should be smooth enough, if it was too hard to add one or two tablespoons of milk.
Add the vanilla and baking powder.
Grease a round cake tin with zipper.
Spread the mix evenly.
Bake at 350 ° F for 15/20 minutes, must just browning.
Remove from oven and let cool completely (Fig. 1).
Remove from pan and place in refrigerator for 10 minutes.
Now take the ice cream (if you have an ice cream machine can do it yourself)
Take the base of the refrigerator cold, place it in a large baking sheet and let it pass without the ring of the pan bottom. Place them on a plastic support (Fig. 2) that can you place in the freezer.
Started to spread a layer of vanilla ice cream (Fig. 3) and then put in freezer for 10 minutes. Then put a second layer of chocolate, if desired between one layer and another add few raspberries (Fig. 4).
Let sit in freezer for 10 minutes while you prepare the natural gelatin by boiling in pots until the raspberries and sugar, add 1 tablespoon of water. In a small cup reefs a teaspoon of agar agar and two of water and pour the mixture into the pan with the raspberries. Cook for a minute. The jelly is ready. Let cool a bit, taking care not to let it harden too much and then spread it on the cake (Fig. 5). Please note that the contact with the cold jelly made ​​with agar solidifies instantly, so you have to be quick!
Decorate with meringue crumble the entire board and the top ones.
Leave in the freezer and take it 10 minutes before serving.

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Dessert with fruits of the forest

Dessert with fruits of the forest

Ingredients

• 5.30 OZ (150 grams) flour
• 5.30 OZ (150 grams) potato starch.
• 3 eggs
• 5.30 OZ (150 grams) sugar
• 1 teaspoon of vanilla extract
• ½ teaspoon of baking powder
• 300 grams of custard
• 300 gr. whipping cream
• ½ packet pannafix
• 300 grams of fruits of the forest, fresh or frozen
• A little sugar and lemon juice

Oven: 350 ° F

Whip eggs with sugar with the mixer until creamy frothy.
Add the starch and flour slowly, the dough should be smooth enough, if it was too hard to add one or two tablespoons of milk.
Add the vanilla and baking powder.
Cover with wax paper a rectangular  baking sheet  (about 11 x 17 inch )
Spread the mix evenly.
Bake at 350 ° F for 15/20 minutes, must just browning.
Remove from oven and roll up on itself, leaving the wax paper.
You can prepare the custard, you can find here the recipe.
Wash the fruits of the forest and flavour with lemon and sugar.
Remove from oven the biscuit, and let cool. Remove from the pan.
To stuff it would need an adjustable ring rectangular, but I used a disposable aluminum pan, I cut the bottom and I used it as a shape.
After I adjusted the measures of the biscuit and put in the shape and under I used a large plastic chopping board.
Once you have spread over a thick layer of custard,  and I put in the fridge for half an hour.
Meanwhile whipped the cream with the pannafix and I spread on the custard, which had partially solidified.
Place in freezer for 1 hour.
Once it is well compacted (you can also leave it in the freezer all night), cut the aluminum ring and remove it gently. Smooth the edges and cut into rectangular slices with a knife.
Decorate the surface with a lot of fruits of the forest and serve or store in refrigerator. Do not refreeze if you have used frozen berries, but keep in the refrigerator for 1 or 2 days.

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Coconut’s Bavarian cream

Coconut’s  Bavarian cream

Ingredients:

• 1 cup of whipping cream
• 1 cup of milk (even rice or soy)
• 2 OZ (50 grams) of sugar or other sweetener (fructose, agave, stevia)
• 2.80 OZ (80 grams) of dried coconut flour
• 4 teaspoons of agar agar powder
• 2 nectarines

Time: 25 min + stand

Boil the cream, milk and sugar. Lower the heat and add coconut. Cook with low heat for 5 minutes. Add the agar agar and continue cooking for 5 minutes.
Pour the mixture into a shape and let cool to room temperature.
Store in freezer for 2 hours.
After two hours put the shape into a little hot water to facilitate the exit and pull it with the help of a boxcutter.
Place in refrigerator and decorate with sliced ​​peaches just before serving.

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Chocolate’s swivels

Chocolate’s swivels

Ingredients for 10 swivels

• 5.30 OZ (150 grams) flour
• 5.30 OZ (150 grams) potato starch.
• 3 eggs
• 5.30 OZ (150 grams) sugar
• 1 teaspoon of vanilla extract
• ½ teaspoon of baking powder
• 7 OZ (200 grams) of dark chocolate
• 8.80 OZ (250 grams) gr. whipping cream
• 10 bamboo skewers
• Strawberries or raspberry for decorating (10/12 pieces)

Time: 45 min

Oven: 350 ° F

Whip eggs with sugar with the mixer until creamy frothy.

Add the starch and flour slowly, the dough should be smooth enough, if it was too hard to add one or two tablespoons of milk.

Add the vanilla and baking powder.

Cover with wax paper a rectangular  baking sheet  (about 11 x 17 inch )

Spread the mix evenly.

Bake at 350 ° F for 15/20 minutes, must just browning.

Remove from oven and roll up on itself, leaving the wax paper, tie with kitchen string on a roll.

Let cool and cliffs  the dark chocolate in a double boiler.

Whip cream and add chocolate and mix ¾

Unroll the roll, gently remove the wax paper, turn the mixture and fill with chocolate.

Roll up and place in refrigerator for at least 1 hour.

Then cut into 10 slices and stop each of them with a stick.

 Garnish each slice with whipped cream and strawberries or raspberry

You can also prepare and stuff the whole roll and cut them the day after.

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