Spring is in the air, daisies (margherite in Italian) are blooming and I woke up full of optimism.
At this very hour a friend of mine (last Summer student in a party cooking class in Tuscany) is posting a video on Facebook where it’s snowing heavily faraway from Italy. So cold overthere in West Babylon, New York. I don’t know where you live but here in Pisa (Tuscany, Italy) weather is warm and beach resorts are already open. Can’t believe that someone is swimming in the sea of Marina di Pisa!
I live in the Tuscan countryside, where cherry and plum blossoms greet you along the dirt roads. Fields seem to invite you to lie down and God only knows how much I like it!
Spring is in the air and every time it happens I realize that a new job season is starting for our group of Cuoche in Vacanza (Cooks for your Holiday in Tuscany).
We run Cooking Classes and Private Dinners in Tuscany; we go directly to our customers homes. In fact they’re mostly tourists and travelers and we women who cook are very busy from Spring to Winter starting.
While planning our new job season during Winter, I often think to new dishes and recipes to offer to our guests on the next Summer. We always prepare a full Menu Meal, that’s why both kind of dishes (those one for cooking classes and dinners) have to be easy and fast.That’s why as I feel that Spring is in the air I finally write the last version of Cooking Classes and Private Dinners Menus and send them to all my tuscan partners (resorts, villas, castles and B&B) interested to introduce my company to their guests.
How do we like to end a meal? Of course dolcemente (sweetly) with desserts that are in equal part easy, yummy and quick.
Last year our customers favourite desserts were those one in a glass. The winner was: mascarpone and amaretti crumbles in a glass,
similar to our customers absolute favorite: the real TIRAMISU.
This time I’m posting (video and recipe below) another fresh dessert in a glass: a creamy yogurt, heavy cream and berries with cookies crumbles.
Sometime I can’t believe that something so simple could be so delicious as well. As I often say to my students from Cooking Classes in Tuscany there are 3 rules to follow in cooking, specially in making desserts:
- having basic tecniques
- using right amounts of ingredients
- respect the right steps
Well, to make this dessert you just need to know few basic tecniques:
- to well whip fresh cream (cold bowl)
- to dissolve gelatine in a hot liquid (wooden spoon is better)
- to combine gelatine to whipped cream and yogurt (folding tecnique)
- to cook (shortly) fruit with sugar till translucent.
Are you ready?
Well, today is a wonderful day here in Tuscany…how’s the weather in your area? What best occasion than preparing a dessert to (or with) someone that you love?
Spring is in the air like never before and I can’t wait to insert this creamy dessert in our Cooking Classes in Tuscany Menu.
A special assistant beside me this time, my doughter Ginevra. She’s passionate in cooking but she is very busy with school and “adolescent” interests. Anyway it just takes 30 minutes!
So this time she was sacrificed to my wish and was very helpful preparing this dessert (you see her hands in the video).
What we’ll wow you in this dessert is the fluffy consistence added to the yogurt aftertaste. Everything dissolves in your mouth leaving the flavour of berries.
I think to have found the right proportion between yogurt, honey and fresh cream…anyway I don’t like “too sweet desserts”. Please taste the yogurt and honey moisture to check if its enough sweet for you.
Have you your own fast and yummy dessert in a glass recipe?
What’s your favorite one?
Please, leave a comment. I approached this kind of desserts for 2 years and I’m looking forward to new recipes and pictures to share with you.
- 300gr (11oz) whole white yogurt (no sugar)
- 250ml (1 cup) fresh Heavy Cream
- 6gr (3 sheets) gelatine
- 1tbsp vodka
- 1tbsp water
- 60gr (2oz dry biscuits)
- 170gr (6oz) berries
- 60gr (2oz) Sugar
- 60gr (2oz) Acacia's Honey
- preparing berries sauce: mix the sugar in a sauce pan with 4 tbsp of water and let it cook (low fire) for about 10 minutes
- soak the gelatine in a bowl with cold water (15 minutes)
- whip the cream
- pour honey in yogurt and mix until well combined
- drain and squeeze the gelatine and dissolve it in a sauce pan with vodka and water
- add this to the yogurt, mix and combine with whipped cream, folding
- crumble the biscuits and mix them with the berries sauce
- take 4 glasses and pour one layer of cream inside each one
- continue with biscuit crumbles in berrie sauce and cover the top with the remaining cream
- put in the fridge for just one hour before serving