Fall fruit crumble with blueberries and white chocolate

Ingredients for about 8 servings:

FRUIT

- 2 medium-size pears, peeled and cubed
- 300g plums, cubed
- 3-4 tbsp frozen blueberries
- 1 tbsp potato starch
- 2 tbsp sugar
- vanilla

CRUMB

- 75g cold butter, chopped
- 100g light brown sugar
- 100g plain flour
- 50g rolled oats
- 100g white chocolate chips


1. Preheat the oven to 190C/374F.

2. In a large bowl, combine the fruit, potato starch, sugar and vanilla.

3. In another bowl, mix the brown sugar, oats, flour and chopped butter. Rub everything with your fingers until you reach an even, crumbly consistency.

4. Grease the ovenproof dish with butter and spread the fruits on the bottom. Cover with the crumb and bake for 25-30 minutes or until golden brown on top. Serve while still warm.

BON APPÉTIT ! 

Yogurt and mascarpone chocolate ice cream with red currant sauce (gf, no-churn)

I am back with another summer recipe! This time I have something special - chocolate ice cream made with yogurt and mascarpone cheese. Creamy, delicate and wonderfully easy! : )

Serves 5-6:

ICE CREAM

- 250g (9 oz) mascarpone cheese

- 200g (7 oz) plain greek yogurt

- 125 ml (1/2 cup) honey

- 6 tbsp good quality cocoa powder 

- 2 tsp chocolate liquor

- 1/2 tsp vanilla

SAUCE

- 200g red currants (fresh or frozen) 

- 2-3 tbsp xylitol 

- 1 tbsp water + 2 tsp potato starch 

1. In a large bowl, combine all of the ice cream ingredients and mix until fluffy. Transfer to a container and freeze for at least 6 hours. 

2. To make the sauce, heat the currants and xylitol. In a small glass, mix 1 tbsp of water with potato starch Wait until your fruits start to simmer and then add the starch mixture, stirring vigorously until thick. Remove from the heat and leave to cool completely. 

3. When your ice cream is ready, scoop into prepared bowls and top with the currant sauce. 

BON APPÉTIT !

Malted milk ice cream with crushed meringue (no churn)

When there is so hot outside, turning on the oven is probably the last thing to do. I think we all end up eating fruits and ice cream everyday. Or is it just me?

Malted milk is certainly one of my favorite childhood flavors. It was impossible to get here in Poland so we could enjoy it only once a year while we were spending some time in Germany. When I saw a bag of this sweet goodness few days ago I couldn't stop myself from buying one.

Ingredients:

- 500ml (2 cups) double cream

- 200ml (sweetened condensed milk

- 8 tbsp malted drink powder (such as Ovomaltine) 

- handful of crushed meringues (for topping)

1.Beat the cream with condensed milk and malted powder until fluffy and quite firm. Transef to prepared container and freeze for at least 8 hours. Serve with crushed meringues or dark chocolate shreds. 

BON APPÉTIT !

Meringue semifreddo with strawberry and thyme sauce

Today was probably this year's hottest day. Well, it is still uncommon for us to see 21 degrees Celsius (70F) at 7 am. Without strong wind and abundant amounts of ice cream, we would surely be dead by now. 

Semifreddo makes one of my family's favorite summer desserts. There are no special preparations, but you will definitely need some patience while waiting for it to freeze. This treat goes well with literally everything and is amazing if you don't have an ice cream machine.

Ingredients for 23cm x 10cm loaf pan :

SEMIFREDDO

- 300ml double cream

- 100g crushed meringue

- 1/2 tsp vanilla

- strawberry slices for topping (optional)

SAUCE

- 200g chopped strawberries

- 2 tbsp sugar

- 1 tbsp potato starch

- 1 tbsp water

- 1 tsp fresh thyme (or a pinch of dried one)

1. Line the pan with plastic wrap.

2. Beat the cream until fairly thick. Stir in the crushed meringues and vanilla. 

3. Pour the cream into the lined pan and freeze overnight. 

4. To make the sauce, bring the strawberries with sugar and thyme to the boil. Let it simmer for a while. In a separate dish, dissolve the starch in cold water and then add the mixture to the remaining ingredients. Stir frequently on a medium heat until thickened. Leave to cool completely. 

5. Serve your ice cream in slices, topped with sauce. 

BON APPÉTIT !