24 ferbuary 2015
So the strawberry season is almost over, and I am already sad. I walked around the market today with a shopping list that had 4-5 kg of strawberries at the top. I’m not exaggerating. When the strawberry season ends I have to buy more to invent more recipes with strawberries. There is something so exciting about that sexy red fruit.
What I really love to do is sit at the corner cafe after shopping in the market, drinking a macchiato. This is my regular ritual: a macchiato, my notebook listing my recipes, and to close, catching the train home.
So this is the plan: a mascarpone strawberry cake and a decadent chocolate bourbon tart.
Mascarpone and Strawberry Cake
A song to cook to: Lola montez – Volbeat
15 cm baking pan
250g cream cheese
250g mascarpone cheese
1 tsp cinnamon
Zest of 1 lemon
7-8 fresh strawberries
250g strawberry-flavored jello powder
4 leaves gelatin
Place the butter, cinnamon and cookies in the food processer. A few pulses will give you a moist crumbly mixture.
Transfer the mixture to the baking pan and using your fingers, press the mixture down in the pan.
Bake in an oven preheated to 180 °C for 20 minutes. Remove and allow to completely cool.
Place the gelatin leaves in a bowl with water.
Place the two types of cheese and the sugar in the mixer bowl and process for a few minutes at medium speed. Add the lemon zest and gelatin leaves and continue mixing at medium speed.
Transfer the mixture to the cooled pan with the biscuit base. Refrigerate for an hour. Prepare the jello according to the manufacturer's instructions, and pour it over the cooled cake. Garnish with a few strawberries.
Me, 4 kg of strawberries, and Lola Montez playing in the background…
I love going into the kitchen and playing Voldbeat. Mixing strawberries with bourbon is like mixing heavy metal with Elvis Presley. That is how I feel when I hear the amazing voice of Volbeat’s Michael Poulsen.
Chocolate, Bourbon and Strawberry Tart
13x30 cm rectangular baking pan
70g chilled butter, cut into cubes
2 tsp sugar
½ tsp salt
2 Tb cocoa powder
Chocolate Cream Ingredients:
400g chopped fine bitter chocolate
200ml double cream
2 tsp bourbon
20-30 fresh strawberries
Put the flour, cocoa powder and butter in the food processor and give it a few pulses until a crumb mixture is formed. Add the salt, sugar and egg, and process until a ball of dough is formed. Wrap the dough and refrigerate for an hour.
Roll out the dough to a thickness of 1/5 of an inch and transfer to the greased baking pan. Prick the dough a few times with a fork, cover with baking paper, and fill with dry beans. Put it in the oven, preheated for 25 minutes, to 180 °C
Remove and allow the pan to chill completely. Place the cream and sugar in a saucepan and bring to the boil, then remove from the flame. Add the chocolate and butter to the cream, and leave the saucepan to sit for 2 minutes. After waiting, mix the chocolate until a thick mixture is formed, add the bourbon and mix for a few more minutes.
Pour the mixture over the cooled crust. Place a row of strawberries on top, then place in the fridge to set.