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Blog

Filtering by Tag: dessert

No-Bake Matcha Cheesecake

Patricia Reitz

ButterYum - Japanese No-Bake Matcha Cheesecake. matcha cheesecake recipe. no bake matcha dessert recipe. how to make matcha dessert.

College girl spotted a no-bake matcha cheesecake recipe on a Japanese youtube channel and she asked me to make it for her. She absolutely loves matcha so I was more than happy to fulfill her request. The texture of this cheesecake is quite different than American-style cheesecake. One of my tasters commented, “it’s kind of… ‘bouncy’, but I like it!” I attribute that ‘bouncy’ texture to the addition of unflavored gelatin. It’s also not an overly sweet dessert which allows the delicate matcha flavor to shine though.

Items used to make this recipe:


No-Bake Matcha Cheesecake

makes one 6-inch cheesecake (about 8 servings)

Printable Recipe

Ingredients

  • almond flour (or meal) to coat bottom of pan

  • 400g cream cheese, room temperature

  • 80g sugar

  • 60g whole milk

  • 10g unflavored gelatin

  • 100g high quality white chocolate

  • 250g heavy whipping cream

  • 15g high quality matcha powder

  • 100g heavy whipping cream

  • 50/50 mix of confectioners sugar and matcha powder for dusting

Directions

  1. Prepare a 6-inch springform pan by lining with parchment paper, spraying with nonstick cooking spray, and sprinkling bottom with a thin layer of almond flour or meal; set aside.

  2. In a small bowl, combine milk and gelatin, being sure no dry clumps of gelatin remain; set aside until needed.

  3. Using a handheld mixer, combine room temperature cream cheese and sugar until smooth and creamy; set aside until needed.

  4. In a medium microwave safe bowl, gently heat white chocolate until melted (10-15 second bursts), then add the reserved milk/gelatin mixture and stir until smooth.

  5. Slowly start adding 250g heavy cream to the melted chocolate mixture (add a little at a time and stir until smooth before adding more, repeat), place bowl in ice water bath and whip with handheld mixer until thickened; reserve 150g of this mixture for later (it will be used as the top layer).

  6. In a small bowl, use a rubber or silicone spatula to combine 15g matcha with 100g heavy cream (again, start by adding a little at a time and stir until smooth before continuing).

  7. Fold matcha mixture into cheesecake base until fully incorporated; pour into prepared springform pan and spread into an even layer.

  8. Top with the reserved cheesecake base (150g), spread into an even layer.

  9. Cover pan with plastic wrap and chill for at least 6 hours or overnight.

  10. To serve, wrap sides of pan with warm towel for a few minutes, then release springform (the parchment should peel off the sides and bottom easily.

  11. Dust top of cheesecake with 50/50 mixture of confectioner’s sugar and matcha powder and place on serving plate.

  12. To slice, dip thin, sharp knife in hot water and wipe dry before each cut.

adapted from HidaMari Cooking

Blackberry Fools

Patricia Reitz

I found the most amazing blackberries at the market the other day - they were super sweet and delicious and I couldn't wait to use them to make Blackberry Fool, an incredibly simple, yet elegant dessert. 

In case you're wondering, fruit fool recipes first started appearing in the year 1598 - the word fool is thought to be derived from the french word "fouler" which means to press or mash.

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When choosing blackberries, pick ones that are completely black, and taste them to make sure they're sweet because they won't ripen after being picked. 

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To make blackberry puree, place ripe blackberries and lemon zest in a personal blender or small food processor.

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Blitz the berries until completely pulverized.  

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Then pass the puree through a fine mesh strainer to remove the seeds.  A silicone scraper is pretty helpful here.

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Blackberries contain a LOT of seeds so you definitely want to remove them (discard them or feed them to the chickens). 

Mmmm.... smooth, seedless blackberry puree.

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To make blackberry fool, fold together 1 part blackberry puree and 4 parts sweetened whipped cream (recipe below).

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You can leave the mixture a little streaky if you like - I think the streaks look kind of cool.

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Or if you're a bit compulsive and you can't help but continue to fold the two components together until they're completely mixed, go for it.  You do you.

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Spoon or pipe the mixture into dessert cups.  The dessert cups I chose (these) have very small openings so I filled them using a pastry bag to keep the cups neat and clean.  

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To complete the presentation, pipe some leftover whipped cream on top using a large closed star tip (like this one) and garnished with a mint leaf.  Enjoy!

Items used to make this recipe:


Blackberry Fool

Makes 6-8 mini desserts (3-ounce)

Ingredients

  • 6 ounce ripe blackberries (or other berries)

  • zest from 1/2 lemon

  • 1 cup heavy cream

  • 2 tablespoons granulated sugar

  • 1/2 teaspoon pure vanilla extract

Directions

  1. Make berry puree by blitzing berries with lemon zest in a personal blender or small food processor; strain seeds and discard.

  2. In a small mixing bowl, whip heavy cream, sugar, and vanilla using a handheld mixer until stiff peaks form.

  3. In another small mixing bowl, fold together 6 tablespoons strained blackberry puree and 1 1/2 cups of sweetened whipped cream until combined (a few streaks remaining look lovely).

  4. To neatly fill dessert cups, transfer berry and cream mixture to a piping bag and carefully fill six 3-ounce mini dessert cups (eight dessert cups if you don't fill them as full).

  5. Place remaining whipped cream in another piping bag filled with a closed star tip and top each dessert.

  6. Garnish with a mint leaf and/or a drizzle of the remaining blackberry puree.

Note:  the blackberries can be substituted with other seasonal berries.