I dessert, con Stefania Autuori | EduChef

Lemon Delight

Ingredients for 2 servings: 300 ml of whole milk, 60 g fresh cream, 3 egg yolks, salt, 90 g sugar, 25 g cornstarch, vanilla,150 g whipped cream, 1 lemon, chopped pistachios, ladyfinger/sponge finger cookies.

Method: Bring milk to a boil in a saucepan and add the vanilla. In a separate saucepan, combine egg yolks with the sugar, mix well and add the cornstarch. Slowly pour in the hot milk a little at a time using a whisk. Return to heat until it boils to thickens to a cream. Remove from heat and let cool completely. When the cream is cold, gently add the whipped cream and grated lemon peel. With the help of a piping bag or spoon fill small containers and finish with chopped pistachios.

Peach Crumble with Mint

Ingredients 2 servings: 300 g semi-wholemeal flour, 160 g sugar, 2 eggs, 70 g extra virgin olive oil, 1 kg peaches or peach jam, 1 fresh mint, 1 lemon, powdered sugar

Method: Preheated oven at 180°C. Wash and peel the peaches, cut them into slices and put them in a bowl with the fresh mint and the juice of half a lemon. In another bowl mix flour, eggs and olive oil slowly with a wooden spoon or with your hands, do not overwork the mixture, the consistency should be loose and crumbly.  Take a 24 cm round pan and line it with baking paper. Place half of the dough on the bottom until compact. Add the peaches crumble remaining dough on top. Bake for about 30-35 minutes or until golden brown, let it cool and serve it with a light sprinkling of powdered sugar.

Chocolate Coffee Mousse

Ingredients 6 servings: 200 g biscuits/cookies, 100 g butter, 200 g heavy cream, 200 g mascarpone cheese, 90 g powdered sugar, 1 cup drip coffee, 1 tsp instant coffee, 2 tsp unsweetened cocoa powder, 100 g dark chocolate, chopped hazelnuts 

Method: Melt the butter in a saucepan without letting it turn brown. Crumble the cookies and pour the melted butter, mix well. Add 2-3 tablespoons of dough into a 6-cup muffin-baking pan, and place in the freezer for about 20 minutes. Prepare the cream by mixing mascarpone cheese with sugar, coffee, instant coffee and cocoa powder with a whisk. Whip the heavy cream, and slowly fold the mascarpone cheese mixture until completely incorporated, chill in the fridge for 15 minutes. Carefully remove cookie crusts from the muffin pan and place them on a tray. Pour the cream into a pastry bag and fill the crusts, decorate as desired with chopped hazelnuts and dark chocolate flakes. Return to the fridge for at least 20 minutes before serving.