Coconut and Passion Fruit Cheesecake

At the moment, my boyfriend and I are completely obsessed with Friends. We are rewatching this show and are loving it like if it was the first time. We love that it’s funny without being stupid and that it’s not violent or graphic for no reason. Before that, we were enjoying Vikings a lot… well the first two seasons anyway. I have been fascinated by Viking mythology ever since I was a kid, and when I got the chance to learn runes in one of my uni classes (how cool is that by the way?) I was just the happiest camper. So of course, when a show on Vikings came out, I just had to watch it. Now, it’s not the most peaceful show, but the characters were interesting, the story compelling and the intrigue was really captivating… until season 3. I feel like season 3 is where the makers of the show have decided to jump on the  Game of Thrones bandwagon and throw in random sex, violence, and torture just because they could. And we hated that! So much in fact, that we stopped mid-season, abandoning Ragnar and his idea to raid Paris (I mean seriously!). Because we were so spooked about one particularly disgusting scene, we jumped on Friends as a safe and funny show.

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All this brings me to me point, I promise. A few days ago, we watched the episode where Chandler and Rachel find a wonderfully delicious cheesecake in their hallway and just can’t get enough. Well, I have been craving cheesecake ever since! This is what I came up with: a tropical, frozen, coconutty version of this rich and decadent dessert.

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Here is what you need:

For the crust:

  • 1 cup raw almonds
  • 1/2 cup unsweetened coconut flakes
  • 6 pitted dates
  • 1/8 cup coconut oil

For the filling:

  • 450g silky tofu
  • 1 cup soaked cashews
  • 1 can (400mL) of coconut milk
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil
  • 4 tbs maple syrup
  • zest of one lime or lemon
  • 8 tbs lime or lemon juice

For garnish: the pulp a 2 to 4 passion fruits

Here is what you do:

  1. Process the almonds in your food processor until you have a fine meal. Add the coconut flakes, pitted dates and coconut oil. Process until everything is well combined. When pressed, this should stick together.
  2. Place the crust powder in a springform pan and press at the bottom in an even layer. You can use the bottom of a flat glass to make sure everything is flat. Place in the fridge while you prepare the rest.
  3. Rince and dry your food processor, and add all the filling ingredients. Process until smooth. Pour in over the crust and place in your freezer. Let sit until the top of the cake is solid. This is perfect when the center is still creamy, and also delicious when completely frozen.
  4. Wash and cut open your passion fruits. Scoop out the pulp and spread on the cake. Serve immediately, and enjoy!

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This is so good! I love the fact that you don’t need to bake anything and that it’s so refreshing. The coconut flavour is great paired up with the passion fruit. It’s not yet the perfect cheesecake, but it’s really great if you want something easy to whip up. I love how rich and smooth this cake is, while not being too sweet. It’s really perfect for a hot summer day!

I mean, even our cat was intrigued! Let me know if you try this out!

 

Mini Chocolate-Raspberry Ice Cream Sandwiches

Yesterday I attempted aquafaba macarons again. Now, I have experimented with these multiple times, but there’s always something wrong: they melt in the oven, they are hollow, they taste weird, the meringue does not get stiff… But, I keep on trying! Well, the batch I made yesterday is the best so far. Chewy and tender, they don’t have feet, but at least, they did not melt! I’ll consider this one a success!

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As it is supposed to reach 40C today, I really didn’t feel like making a creamy filling. So I went with raspberry quick ice cream. Basically just frozen raspberry, this filling was a great addition to my chocolate cookies. It is tart and fresh and goes really well with the chewy and sweet chocolate!

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Oh, you might be wondering what aquafaba is. Well, it’s the liquid that’s left after you have cooked beans, or the liquid you usually drain out when using canned beans. You might have noticed that this liquid is sticky and egg-like. Well, it can replace eggs in many recipe, including when making meringue! Extraordinary! What I usually do is keep this liquid in my freezer and just take it out when I feel like using it.

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Here is what you need:

  • 200 mL aquafaba (about the amount you can find in one can of beans; I used the liquid from kidney beans.)
  • 2/3 cup icing sugar.
  • 2/3 cup ground almonds
  • splash of vinegar or lemon juice
  • 2 tbs cocoa powder
  • 1 tsp vanilla extract
  • 1 cup frozen raspberries
  • 1 tbs maple syrup

Here is what you do:

  1. In a small sauce pan, bring the aquafaba to a simmer and let reduce until you have about 100mL (a little less than 1/2 cup). Remove from the heat and let chill in the fridge for at least 1 hour.
  2. Pour the aquafaba in a large mixing bowl and use your electric mixer to whisk up until you have stiff peaks. This will take anywhere between 5 to 10 minutes, so hang in there!
  3. Once the meringue is thick, add a splash of lemon juice or vinegar to help it stay stiff. Add the vanilla extract. Whisk a little bit more, until the liquid is all mixed in.
  4. Put the sugar, ground almonds and cocoa powder in a sieve and add that little by little to the meringue. Fold in the meringue using a spatula. Be gentle with the meringue: you don’t want all the air to leave, but you want all the dry ingredients to be well mixed in.
  5. Using a piping bag, pipe a dime size amount of batter on a line cookie sheet. Keep the bag perpendicular with the cookie sheet to have round cookies. Or go crazy!
  6. Preheat your oven to 250F and place the cookie sheet on the top rack. Bake for 30 minutes. DO NOT OPEN THE OVEN! After 30 minutes, turn off the oven and let sit the cookie sheet in the oven for 30 more minutes without peeking.
  7. Take out the cookies and let cool completely before removing them from the cookie sheet. Set aside.
  8. For the ice cream, place the frozen raspberry and maple syrup in your food processor or blender, and blend until smooth.
  9. Scoop some raspberry ice cream on one cookie bottom and top off with another cookie to make super cute miniature ice cream sandwiches! Place in the freezer to set and enjoy!

chocolate-raspberry-mini-ice-cream-sandwich

I have to say that the no-peeking-in-the-oven is really hard for me because our oven does not have a window: it’s always a complete surprise! I was really happy to see that these little cookies were nice and not puddle-like!

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I love that they are bite size because they make for the perfect no-mess ice cream sandwiches. And, they are adorable! Let me know if you try them out!

 

 

Perfect Strawberry Sorbet

Strawberry sorbet is the best! Especially right now that local strawberries are in season. They are so gorgeously delicious, sweet and juicy. It’s the perfect summer fruit.

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After eating a few quarts just like candy, I felt like trying something different. This is what I came up with, and it is so good! Such a strong strawberry taste, sweet and tart; this is strawberries in a scoop.

strawberry-sorbet

Here is what you need:

  • 6 cups hulled strawberries
  • juice of 1/2 lemon
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract

Here is what you do:

  1. Process the strawberries in your food processor until completely smooth.
  2. Place the strawberry sauce in a large bowl and whisk in the other ingredients.
  3. Refrigerate for a few hours before putting the strawberry sauce in your ice cream maker. Churn according to your machine’s instructions for about 30 minutes.
  4. Put in the freezer to set completely in an air-tight container. If you find the sorbet too hard for scooping, let the container sit on the counter for a few minutes before serving. Enjoy!

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This is delicious! It is so soft, and the strawberry flavour is incredibly intense! The sorbet is not too sweet, not to tart, just perfection. I am completely in love with the intense red colour: so appealing! We finished the whole thing in a day and could not get over the extraordinary strawberry taste. Anyways, this is the best sorbet I made so far, so try it out and let me know what you think!

Melon-Maple Sorbet

In the summer, there’s nothing better than a fresh melon, cut in half, that you eat by the spoonful… except perhaps if you make a sorbet out of it! This is super simple, quick, easy and so refreshing!

melon-maple-sorbet

Here is what you need:

  • 1 melon, cut in small pieces, about 6-8 cups (I used a cantaloupe)
  • 1 cup maple syrup
  • juice of 1/2 lemon

Here is what you do:

  1. In you food processor or blender, process the melon until completely smooth.
  2. Strain the melon and add the maple syrup and lemond juice. Mix to combine.
  3. Place in the fridge to cool for at least 2 hours.
  4. Place in your ice cream maker and churn according to your machine’s instruction for about 30 minutes. Place in an air-tight container in the freezer for a few hours to settle completely. Enjoy!

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This is the perfect sorbet for a hot summer day: it is light, fluffy and just sweet enough. The melon flavour is what you will taste first, and then the maple syrup will jump in. You will have the best texture if you eat it after freezing it for a couple hours after churning. It truly is delicious! Let me know if you try this out!

Dark Chocolate Sorbet

In the winter, I love making myself a thick dark hot chocolate with a nice foam on top. There is something incomparable to being nested in a thick blanket with a good book and a cup of hot chocolate. However, when it’s 35C outside, the last thing you want to do is bundle up. Well, this is the summer version of my hot chocolate, and it’s amazing!

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Because of the alcohol, the texture is soft and light. Rum is a great choice for this recipe as the rich taste makes a superb combination with the dark chocolate. I used a raw cocoa powder because I wanted an intense chocolate taste: it worked! No matter what type of cocoa powder you use, make sure it is unsweetened and high quality as your ice cream will only be as good as your chocolate. I also found vegan dark chocolate chips. Don’t doubt that I was dancing in the grocery store when I found this!

Here is what you need:

  • 2 1/2 cups of water
  • 1 cup sugar
  • 3/4 cup raw cocoa powder
  • 1 pinch of salt
  • 1 cup dark chocolate chips (make sure they are vegan)
  • 1 tsp vanilla extract
  • 1/8 cup rum or cognac (this is optional and can be replaced with a strongly brewed coffee. Keep in mind that the alcohol will help make the sorbet more scoopable. You can use any strong alcohol you like.)

Here is what you do:

  1. In a large sauce pan, place 1 1/2 cups of water with the sugar, cocoa powder and salt. Set on medium heat and whisk until the liquid comes to a boil. Don’t put on high heat as you don’t want the cocoa to burn. Once boiling, remove from the heat.
  2. Add the chocolate chips and whisk until completely melted.
  3. Add the remaining cup of water, vanilla extract, and alcohol. Whisk until well combined.
  4. Place in a container in your fridge until completely chilled.
  5. Place your liquid in your ice cream maker, and churn according to your machine’s instructions for about 30 minutes or until thick. Chill in an air-tight container for a few more hours until completely frozen. Enjoy!

chocolate-ice-cream-cognac2

If you like chocolate, you must try this out! Let me know if you do!

The Mango Sorbet strikes again!

Alright, I know, yes, I know! I already have a mango sorbet recipe from a few weeks ago. But, this one is a little bit more elaborate and special. It’s also perfect because mangoes have been teasing me at the fruit store, practically jumping in my hands!

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This time, I decided to make some simple syrup (equal parts of water and sugar), infused it with some ginger and added some kiwi. The result is a smooth, exotic tasting, perfect sorbet.

mango-kiwi-sorbet

Here is what you need:

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 inch piece of ginger, peeled and cut into strips
  • 4 ripe mangoes
  • 4 ripe kiwis
  • juice of one lime

Here is what you do:

  1. In a small sauce pan, mix the water and sugar and bring to a boil. Mix until the sugar is fully dissolved. Add the ginger and turn off the heat. Let infuse for 10 minutes, take out the ginger and let the syrup sit while you prepare the rest.
  2. Wash and peel the mangoes and process them until completely smooth. Pass the processed mangoes through a strainer to remove any fiber. Place the mango purée in the fridge.
  3. Cut the kiwis in half and spoon the flesh into the food processor. Process until smooth.
  4. In a large bowl, mix the mango purée, kiwi purée, lime juice and the syrup. Place in the fridge to cool for at least one hour.
  5. Churn in your ice cream machine according to the machine’s instructions. Place in the freezer in an air-tight container until fully frozen. Enjoy!

This is so great! I served this with some shredded coconut for a perfectly tropical scoop! Straining the mango pulp really helps achieving a smooth texture while the kiwi balances out the sweetness. The ginger kicks in at the end of each spoonful and makes this a really interesting dessert.

mango-kiwi-sorbet3

Let me know if you try it out!

Earl Grey Vegan Ice Cream

I have a confession to make: I’m completely tea obsessed. I have been on a no-buying tea since last November, survived the craze for Christmas teas, and still have a full tea library and a tea cupboard that don’t seem to by any less crowded. It is crazy! I don’t know what it is about tea, I just love the way it feels to discover a new blend, to imagine the aromas, and then to sit down with a fresh cup with a good book (or a thousand copies to correct). One of my favourite teas is earl grey. It is a classic for a reason: fresh, round and so relaxing! It got me thinking, and I decided to try making earl grey ice cream!

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Here is what you need:

  • 4 cups almond milk
  • 4 pitted medjool dates
  • 2 tbs coconut oil (I used deodorized, but you can use regular)
  • 3 tbs earl grey tea, or two teabags
  • 1 tsp vanilla extract
  • 2 tbs maple syrup

earl-grey-ice-cream2

Here is what you do:

  1. Boil one cup of almond milk. Once it’s boiling, turn off the heat.
  2. Add the coconut oil and the tea, and let steep for 10 minutes.
  3. Meanwhile, soak the pitted dates in the remaining 3 cups of milk. Add the vanilla.
  4. After 10 minutes, blend the dates in the milk until completely smooth.
  5. Place a strainer over a large bowl and strain the tea. Press the tea leaves with a spoon to get every drop of earl grey flavour. Strain the date milk. Mix in the maple syrup.
  6. Place the milk in the fridge until completely cooled. Use your ice cream maker according to instructions, then transfer the freshly churned ice cream in a plastic container and let sit in the freezer for a few hours until completely frozen. Enjoy!

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This ice cream is light but full of flavour! It’s the perfect option for hot days if you love earl grey: the bergamot aroma is full and wholesome. The almond milk keeps everything soft, while the coconut oil brings a little bit of richness to the mix. This is very refreshing without being overly sweet. It really is the perfect cuppa for summer days!

earl-grey-ice-cream1

Let me know if you try this out or what’s your favourite tea!

 

Vegan Chocolate Ice Cream

When I received my ice-cream maker for my birthday a few weeks ago, I just wanted to put everything aside and make chocolate ice cream. Well, tonight I did. Never mind that I’m completely swamped in grading (you can only see a tiny clear square of my desk at school, and that’s usually where my forehead rests when my brain can’t process any more corrections), chocolate ice cream is happening tonight!

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Here is what you need:

  • 2 cups walnuts
  • 8 medjool dates, pitted
  • 2 cups almond milk
  • 1/2 cup raw unsweetened cacao powder
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract

Here is what you do:

  1. Soak the walnuts overnight.
  2. Drain the nuts and place them in your food processor. Add the dates, 1 cup almond milk, cacao powder, maple syrup and vanilla extract. Process and add the remaining cup of milk little by little until you reach the right consistency.
  3. Process until you get a smooth paste. Remove from the processor and place your mix in an air-tight container in the fridge for one hour. This will help your ice-cream maker.
  4. Transfer your mix into the bowl of your ice-cream maker and churn for 30 minutes or according to your machine’s instructions. Place in an air-tight container in the freezer and enjoy!

chocolate-ice-cream

This recipe is very simple and yields the most unctuous of chocolate ice creams. The texture is smooth, the flavours are rich and the consistency is thick and satisfying. Not too sweet, it is sure to satisfy all of your chocolate cravings. If you’re anything like me, you’ll have to control yourself not to eat the whole batch at once!

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Let me know if you try it out, and what ice cream flavours I should try out!

 

2 Ingredient-Mango Sorbet

With the sun out and temperatures starting to rise, I have been craving a nice sorbet. If I was completely honest, I would mention that I love ice cream all year long (we even had a sorbet Yule log for Christmas), but really, the 28C we reached today is the perfect excuse to pull out the ice cream maker I got for my birthday. My very own ice cream maker! This is really exciting, and I have a feeling this machine will be working full time this summer!

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For my first try, I wanted to try out my absolute favourite that I always take when we go out for ice cream: mango sorbet! I love the rich flavour, thick texture and overwhelming sweetness of this frozen desert. When I eat it, I just feel like eating spoonfuls of summer.

After searching the internet for the perfect sorbet recipe proportions, I came to understand that it was really crucial to have the right amount of sugar: too little and you end up with ice, too much and you end up with soup. As this was my first try, I went with the 4:1 ratio, and it worked out very well! No simple syrup required means sorbet is ready in just a few steps!

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Here is what you need:

  • 3 ripe mangoes for 4 cups of mango flesh
  • 1 cup sugar

Here is what you do:

  1. Wash and peel your mangoes and chop them up.
  2. Put in your food processor and process until you get a nice smooth mango purée. Add the sugar while mixing and let the machine work until all the sugar is disolved in the fruit purée.
  3. Add to your ice cream maker (please follow your machine’s instructions), and let churn for 30 minutes. Place in a plastic air-tight container in the freezer until fully set and enjoy!

This is seriously so easy to make and incredibly delicious! So much flavour, so little efforts! If you want an extra smooth texture or if your mangoes are particularly fiber-rich, you can strain the mango purée before churning it.

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Let me know what ice cream recipe you would like me to try out, or what is your favourite ice cream or sorbet recipe!