seitan is my motor

Sonntag

8

August 2010

17

COMMENTS

(English) Blueberries and Pistachio Desserts

Blueberry and Pistachio Dessert

The sponge cake I made for the tiramisù is very versatile. You can use it as a base for very simple but fancy looking desserts like this layered pistachio blueberry dessert. The concept of this dessert is similar to tiramisù, but it’s not as time-consuming. If you have a baked sponge cake ready, you can whip this up in ten minutes.

Sponge Cake-Pistachio Dessert

Sponge Cake-Pistachio Dessert (serves 6)

1 recipe sponge cake

Filling:
360 ml (1 1/2 cups) coconut milk
360 g soy yoghurt ( 1 1/2 cups)
270 g shelled pistachios* (2 cups)
100 g (3/4 cup) powdered sugar
2 Tablespoons amchoor powder (or 2 T lemon juice)
1 tablespoon lemon zest

blueberries and pistachios for sprinkling

*I used dry roasted and salted pistachios, I you have unsalted ones add a pinch or two of salt to the filling.

Combine all ingredients for the filling in a food processor and process until smooth. Set aside.

Cut the sponge cake into six equal pieces. Crumble half of each piece into a whiskey glass or a dessert bowl. Pour 2-3 tablespoons of filling over the cake crumbles. Crumble remaining cake pieces over the filling. Top with remaining filling. Sprinkle with blueberries and pistachios. Cool in the fridge until ready to serve.

Blueberry Pistachio Muffins

Since we are talking about blueberries, I need to mention how delicious these muffins are. I had to baptize my new square muffin tin and decided to stick with the theme: blueberries and pistachios.

Blueberry Pistachio Muffins (makes 12)

120 g (1/2 cup) soy yoghurt
55 g (174 cup) margarine, softened
150 g (3/4 cup) sugar
1 envelope bourbon vanilla sugar (or 2 teaspoons vanilla extract)
180 ml (3/4 cup) soy milk
260 g ( 2 cups plus 2 1/2 tablespoons) all-purpose flour
1 tablespoon baking powder
1 pinch salt
150 g (1 cup) fresh blueberries
45 g (1/3 cup) shelled pistachios*

the dry roasted and salted kind

Grease a muffin tin or line with papers and preheat the oven to 200°C (400°F). In a bowl whisk together yoghurt, margarine and sugar. Add milk and stir well. Add remaining ingredients and whisk into a smooth batter. Fold in blueberries and pistachios. Fill batter into prepared muffin tins and bake for 18 minutes. Let cool in the pan for 10 minutes, then remove muffins and let cool completely.

The sponge cake I made for the tiramisù is very versatile. You can use it as a base for very simple but fancy looking desserts like this layered pistachio blueberry dessert. The concept of this dessert is similar to tiramisù, but it’s not as time-consuming. If you have a baked sponge cake ready, you can whip this up in ten minutes.

Sponge Cake-Pistachio Dessert

Sponge Cake-Pistachio Dessert (serves 6)

1 recipe sponge cake

Filling:
360 ml (1 1/2 cups) coconut milk
360 g soy yoghurt ( 1 1/2 cups)
270 g shelled pistachios* (2 cups)
100 g (3/4 cup) powdered sugar
2 Tablespoons amchoor powder (or 2 T lemon juice)
1 tablespoon lemon zest

blueberries and pistachios for sprinkling

*I used dry roasted and salted pistachios, I you have unsalted ones add a pinch or two of salt to the filling.

Combine all ingredients for the filling in a food processor and process until smooth. Set aside.

Cut the sponge cake into six equal pieces. Crumble half of each piece into a whiskey glass or a dessert bowl. Pour 2-3 tablespoons of filling over the cake crumbles. Crumble remaining cake pieces over the filling. Top with remaining filling. Sprinkle with blueberries and pistachios. Cool in the fridge until ready to serve.

Blueberry Pistachio Muffins

Since we are talking about blueberries, I need to mention how delicious these muffins are. I had to baptize my new square muffin tin and decided to stick with the theme: blueberries and pistachios.

Blueberry Pistachio Muffins (makes 12)

120 g (1/2 cup) soy yoghurt
55 g (174 cup) margarine, softened
150 g (3/4 cup) sugar
1 envelope bourbon vanilla sugar (or 2 teaspoons vanilla extract)
180 ml (3/4 cup) soy milk
260 g ( 2 cups plus 2 1/2 tablespoons) all-purpose flour
1 tablespoon baking powder
1 pinch salt
150 g (1 cup) fresh blueberries
45 g (1/3 cup) shelled pistachios*

the dry roasted and salted kind

Grease a muffin tin or line with papers and preheat the oven to 200°C (400°F). In a bowl whisk together yoghurt, margarine and sugar. Add milk and stir well. Add remaining ingredients and whisk into a smooth batter. Fold in blueberries and pistachios. Fill batter into prepared muffin tins and bake for 18 minutes. Let cool in the pan for 10 minutes, then remove muffins and let cool completely.

17 Comments

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Eat more cake.