Mmm.

So I 'Stumbled-Upon' these delicious desserts. 

coffee chiffon charlotte with homemade lady fingers

Doesn't this look absolutely delicious? The directions are on this blog...

Click Me!

Blackberry Flaugnarde

Leaving stains upon the tongue and lust for

Picking. Then red ones inked up and that hunger

Sent us out with milk cans, pea tins, jam-pots

Where briars scratched and wet grass bleached our boots.

-Seamus Heaney

recipe

SWEET CAKE

recipe from Australian Gourmet Traveller (they served the cake with vermouth pears but I opted for more sugar, strawberries and a little balsamic glaze!)

serves 8

3 eggs, at room temperature

160g (3/4 cup) raw sugar*

80 ml (1/3 cup) olive oil

2 lemons, zested and juiced

1 tsp vanilla extract

190g course polenta

75g (1/2 cup) plain flour

1 1/2 tsp baking powder

Icing sugar for dusting

1 pint fresh strawberries

Preheat oven to 150C. Using an electric mixer, whisk eggs and sugar until pale and creamy (about 5 minutes). Slowly add olive oil in a thin stream, continuing to whisk, then add lemon rind and vanilla. Combine polenta, flour, baking powder and ½ tsp salt, sift dry ingredients in 3 batches over egg mixture, alternating with lemon juice and folding to combine well. Pour batter into a lightly oiled 20cm ring mould, bake until a skewer withdraws clean (40-45 minutes). Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Dust with icing sugar, berries and glaze. For the balsamic glaze simply take 1 tbsp balsamic vinegar and 1/2 tbsp agave or thick sugar syrup and mix (or buy it!). Add just a little for a serving and top with fresh berries. 

Scented saffron pear panna cotta with rasberries gelatin and berries

For Recipe Click Me!

Blueberry Buttermilk Syrup

• 1 stick of butter
• 1 cup sugar 1/2 cup buttermilk 
• 1/4 cup fresh blueberries, pureed 
• 1/2 tsp vanilla 
• 1/2 tsp baking soda

In a food processor or blender, throw in two handfuls of fresh or frozen blueberries and blend until pureed. 

Melt the stick of butter in a sauce pan. Add the sugar, buttermilk, and blueberry puree.

Bring to a boil and stir constantly.

Remove from heat and add the vanilla and baking soda**.

Stir to make frothy. You can strain it at this point to get out any pieces of blueberry skin, but I don't. That's where all the fiber and antioxidants live! Plus its yummy.

*Omit the blueberries and you have yourself some delicious Toolson Buttermilk Syrup which is practically divine all by itself. The blueberries though... they just push it right through those pearly gates.

**The baking soda and blueberries causes a chemical reaction that turns the foam green. Don't worry about it, after a few minutes you get a nice deep navy color.