Raspberry Tiramisu

We have a tone of raspberries growing in our garden, I think raspberries go so well with tiramisu. It is a real variation of the classic tiramisu but I love it !

IMG_7983.JPG

 

Ingredients for 4:

  • 2 1/2 cups fresh or frozen raspberries
  • 8 oz (250g) mascarpone cheese
  • 3 eggs
  • 1/2 cup sugar
  • 10 speculos or 10 lady fingers
  • 1 zest of lime

Method:

1 . Separate the egg white from the yolk and set aside in 2 different bowls.

2 . Mix the egg yolks and sugar together until they become pale yellow and add the mascarpone cheese.

3 . In the other bowl, beat the egg white until stiff peaks form. Carefully fold into the mascarpone cheese mixture.

4 . Using a mixer, mix the speculos or lady fingers until you get big chunk.

5 . Place a layer of speculos/ladyfingers in the bottom of your serving glasses. Add a layer of raspberries and a layer of mascarpone cheese mixture. Finish with some speculos/ladyfingers and one raspberry on top of the mascarpone mixture.

6 . Add some lime zest on top and refrigerate for a least a hour.

IMG_7992.JPG

Mushrooms and Peas Risotto ~ Gluten Free

Hello there!

A simple but excellent risotto. Like all risotto, it requires a special attention while cooking.

Cooking Time: 18-20 minutes

Ingredients:

  • 5 cups low sodium vegetable stock (or chicken stock)
  • 2 tablespoon of unsalted butter
  • 1 shallot, finely chopped
  • 1 lb of button mushrooms
  • 1  cup of rice special risotto (type Arborio)
  • 1/4 cup dry white wine
  • 1 cup of fresh peas (frozen can work as well)

IMG_7619.JPG

Methods:

1 . In a medium saucepan warm vegetable stock over low heat.

2 . In a bigger saucepan, melt 1 tablespoon of butter and cook the mushrooms cut into 1/4″ slices. When they start to brown, set aside.

3 . Add the last tablespoon of butter in the same saucepan and add the shallot. Add the rice and let it cook for 1 minute. Then, add the wine and stir until it is absorbed for about 2 minutes.

4 . Bring to a boil and reduce to medium heat. Add the mushroom and the peas. Ladle in 2 cups of warm stock and continuously stir until rice absorbs most of the liquid. Repeat until you have used all the stock. It should take 18-20 minutes for the rice to absorb all the liquid.

IMG_7622.JPG

Pour la version française c’est par ici: Risotto aux Champignons de Paris et Petits-Pois