fruit crumble

ingredients:

- 1 apple, sliced

- 1 nectarine, sliced

- 1/4 cup blueberries

- 4 tbsp brown sugar

- 1 egg

- 1 tbsp milk or whipping cream

crumb topping ingredients:

- 1/4 and 1 tbsp all-purpose flour

- 2 tbsp brown sugar

- 1 tbsp granulated sugar

- a pinch of salt

- 2 tbsp butter

1. Slice apple and nectar.

2. Cook the fruit with sugar until soft.

3. Layer the fruit in a bake proof bowl, separated the juice on aside.

4.  When the juice cool down, safe 15ml juice and mix with the egg and milk.

5. Pour the milk mixture into the fruit.  Bake at 375F degree for 60 mins.

6. During the baking, mix the crumb topping together.

7. Spread the crumb topping on the top of the fruit, broil it for 4 - 5 mins. or until the crumb turn to golden brown.

8. Ready to eat.

mascarpone cheese

ingredients: (makes 1 cup)

- 2 cups heavy cream, non ultra-pasteurized

- 1 tbsp fresh lemon juice

- fine sea slat

1. Line a large sieve or fine-mash strainer with 4 layers of cheesecloth and set over a deep bowl.  Set aside.

2. Add the heavy cream to a large stainless steel, heavy-bottom pot set over medium heat.

3. Bring to a a low simmer until tiny bubbles start to pop up all over the surface of the cream or until the cream reaches about 190F degree, about 30 mins.  It will look like a low rolling boil.  Stir constantly.

4. Once the cream reach 190F degree, add lemon juice.  Stir and cook about 10 mins, aiming to keep the cream around 190F degree.

5. Test the cream mixture texture with a wooden spoon.  When the cream coats the back of the spoon and remains the line made by a finger swipe, stop cooking and remove the pot from the heat.

6. Let the cream mixture cool 30 mins., it will continue to thicken as it cools.

7. Pour the cream mixture into the cheesecloth and cover with a bit of plastic wrap placed right up against the mixture.

8. Place in the fridge and allow it to drain, chilled, 8 hrs or overnight. The longer it sits, the mascarpone cheese will get firmer.

9. Add a little salt just before serving.  Store in an airtight container in the fright up to 1 week.

note:

- The liquid that drains from the cheese is whey.  It can be substitute milk or water for pancake, waffle, bread, etc.

- Mascarpone cheese can use in Tiramisu recipe.

tiramisu

ingredients: (6 to 8 servings)

- 4 large egg yolks

- 1/4 cup / 50 g granulated sugar, for egg yolks

- 1/4 cup / 50 g granulated sugar, for heavy cream

- 1 tsp vanilla extract

- 2 tsp amaretto, optional

- 3/4 cup heavy cream

- 1 cup / 227 g / 8 ounces mascarpone cheese

- 1/8 tsp fine sea salt

for the assembly:

- 1 3/4 cups espresso or strong coffee, cooled to room temperature

- 2 tbsp rum or cognac or brandy or amaretto, optional

- 1 tbsp cocoa powder, for bottom layer

- 1 tbsp cocoa powder, for top layer

- 24 ladyfingers

- 1 to 2 ounces bittersweet chocolate, for shaving (optional)

pan:

 8X8 inch cake pan or 9 inch round cake pan 

1. Double boil egg yolks and 1/4 cup / 50 g sugar. Keep whisking it until it reach 140F. (The bowl should not touch the boiling water.) Whisk about 4 mins on medium-high speed until pale yellow in color.

2. In another bowl, whisk heavy cream and 1/4 cup / 50g sugar until soft-medium peaks.  Add the 2 tsp amaretto and the vanilla extract until combined.

3. Add the mascarpone cheese and salt to whipped cream until it created a soft, spreadable mixture with medium peaks.

4. Gentle fold the mascrpone mixture into the sweetened egg yolks until combined.

5. Using a sifter, dust the bottom of a 8X8 inch cake pan or 9 inch round cake pan with 1 tbsp cocoa powder.

6. In a shallow bowl, combine the remaining 2 tbsp liquor and the espresso.  Dip each ladyfingers into espresso mixture, turning once to wet both sides, and arrange in the bottom of the baking dish in a single layer.  You may need to break up the cookies to fill up the layer.  Pour half of your mascarpone mixture over the first layer of ladyfingers.  Spread to create an even, smooth layer of mascarpone. Repeat espresso dipped ladyfingers and mascarpone mixture.

7. Dust top layer with remaining tbsp cocoa powder.  Top with shaved or finely grated chocolate, if desire

7.  Cover with plastic wrap and refrigerate at least 4 hours but ideally overnight.

8. It will keep in the fridge tightly wrapped 1 to 2 days (though it will get boozier as it sits).