CLASSICS Archive - Kimberly Zett

Vanilla Parfait with Chocolate Soil

Kimberly — Fri, 20 Dec 2024 16:40:35 +0000

Vanilla Parfait with Chocolate Soil

December 20, 2024 by Kimberly

This creamy vanilla parfait melts like a dream, paired with crunchy, bittersweet chocolate soil for a texture and flavor explosion. Dessert vibes: fancy enough to impress, cozy enough to devour solo.

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TOTAL TIME

4 hrs + 40 min

SERVES

10 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

If you’re looking for a dessert that feels both luxurious and approachable, this vanilla parfait with chocolate soil is it. The creamy, rich vanilla base perfectly contrasts the crunchy, bittersweet chocolate soil, creating a balance of flavors and textures. It’s the kind of dessert that wows at a dinner party but is easy enough to whip up for yourself when you need a little indulgence. Bonus: it’s no-bake and totally make-ahead friendly!

Serve your parfait chilled in elegant bowls or plates for the ultimate dessert presentation. Spoon the creamy vanilla layer first and top with a generous sprinkle of chocolate soil for that perfect crunch. Want to elevate it even more? Add fresh berries, a drizzle of caramel or even a few drops of this Mint Oil.

Keep the parfait in an airtight container in the freezer for up to one week. Store the chocolate soil separately in a dry container to maintain its crunch. Assemble right before serving.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Vanilla Parfait with Chocolate Soil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Kimberly
Total Time: 4 hrs + 40 min
Yield: 10-12 1x

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Description

Recommended Equipment

two glass or metal mixing bowls
two small bowls
baking tray
small pot
whisk
silicone spatula
fine mesh strainer
molds for the parfait

Ingredients

Units

PARFAIT

4 egg yolks
100 grams powdered sugar
400 grams heavy cream
1 vanilla pod

CHOCOLATE SOIL

60 grams powdered sugar
100 grams all-purpose flour
15 grams unsweetened cocoa powder
1/4 tsp salt
50 grams butter
1 tsp ground coffee

Instructions

Whip the cream until stiff peaks form, then place it in the fridge to keep cold.
Separate the eggs, placing the yolks in a glass or metal bowl. Scrape the vanilla pod and add the seeds to the yolks.
Sift the powdered sugar through a fine mesh strainer into the yolks. Mix well with the vanilla seeds.
Place the bowl over a pot of simmering water (double boiler setup), ensuring only the steam touches the bowl. Whisk the mixture until it reaches 80 °C (176 °F).
Prepare an ice bath (a bowl with cold water and ice cubes). Once the yolk mixture reaches 80 °C, place the bowl in the ice bath and whisk until the mixture cools and becomes thick, sticky, and creamy.
Gently fold the chilled whipped cream into the cooled yolk mixture using a silicone spatula until fully combined.
Pour the parfait mixture into molds and freeze for about 4 hours.
For the chocolate soil, preheat the oven to 160 °C (320 °F).
Combine sugar, flour, cocoa powder, salt, and ground coffee in a bowl.
Melt the butter and add it to the dry ingredients. Mix with your hands until a crumbly texture forms.
Spread the mixture evenly on a small baking tray and bake for about 10 minutes.
Remove the tray from the oven, let the mixture cool, then crumble it into pieces. Store in an airtight container.
To serve, unmold the parfaits, arrange them on plates, and decorate with the chocolate soil around them.
Optional: Garnish with mint oil, berry compote, marzipan sauce, or chocolate sauce.

Passive Time: 4 hours
Cook Time: 40 min

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Egg Salad

Kimberly — Sun, 17 Nov 2024 14:12:21 +0000

Egg Salad

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November 17, 2024 by Kimberly

Creamy, tangy, and absolutely crave-worthy! This rich egg salad hits all the comfort notes with just the right balance of freshness and zing. Perfect on toast or as a party favorite.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

15 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This creamy egg salad is a cozy twist on a classic, with layers of rich flavor from a touch of Dijon and a sprinkle of fresh chives. It’s a go-to recipe for those moments when you need a quick, delicious meal with a bit of a zing. With its velvety texture and perfectly balanced tang, this salad makes you wonder why you’d ever buy pre-made again. One bite, and you’ll see why it’s so easy to fall in love with! If you’re not so confident with boiling eggs yet, read on for a full guide and get the best tips for achieving The Perfect Boiled Egg.

This egg salad is endlessly versatile, perfect as a sandwich filling or spooned over crunchy toast for an easy lunch. It also makes a great dip for crackers or veggies when served at a gathering. Feeling fancy? Add it to a croissant or as a topping for a crisp salad. This dish is all about the comfort factor, so serve it however makes you feel the coziest – it’s that kind of meal.

To keep this egg salad fresh and tasty, store it in an airtight container in the fridge for up to 2 days. Just give it a stir before serving to freshen up the texture, and enjoy chilled. Perfect for make-ahead lunches or snack prep!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Egg Salad

Author: Kimberly
Total Time: 15 min
Yield: 2 1x

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Description

Recommended Equipment

small saucepan
medium-sized bowl
sharp knife
cutting board

Ingredients

Units

4 eggs
50 grams mayonnaise
1-2 tsp white wine vinegar
1/2-1 tsp Dijon mustard
chives
salt & pepper to taste

Instructions

Boil the eggs for about 7-8 minutes until hard-boiled. If you’re not so confident with cooking eggs yet, read on for a full guide and get the best tips for achieving the perfect boiled egg.
Meanwhile, finely chop the chives and place them in a bowl. Add the mayonnaise, white wine vinegar, Dijon mustard, salt, and pepper, and set aside for now.
Once the eggs are cooked, place them in a bowl with cold water to cool for about 5 minutes. Peel the eggs, carefully score the egg whites, and gently separate them so the yolks remain whole. Separate all the eggs into whites and yolks, adding the yolks to the other ingredients in the bowl.
Mash the yolks with the other ingredients until you get a smooth, light orange mixture.
Cut the egg whites into small pieces and add them to the bowl with the other ingredients. Mix everything well and serve.

Passive Time: 5 min
Cook Time: 10 min

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Classic Risotto

Kimberly — Sat, 09 Nov 2024 12:48:26 +0000

Classic Risotto

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November 9, 2024 by Kimberly

Creamy, dreamy, and cozy, this Parmesan and white wine risotto is pure comfort in a bowl. It’s that no-fuss, indulgent dish perfect for when you crave a warm, savory hug.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

45 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Imagine a creamy, warm risotto made with Parmesan and white wine, bringing pure comfort to your plate. This easy recipe is approachable, yet delivers an indulgent result that feels like a special treat. With simple steps and bold flavors, it’s perfect for any night you want to relax with something delicious. Ideal as a base for endless variations, this risotto keeps things cozy and straightforward while packing in all the richness and creaminess you crave.

Serve your risotto steaming hot in a wide bowl to showcase that lovely creamy texture. Garnish with fresh herbs like parsley or basil and a generous shave of extra Parmesan for an extra touch of umami. You could also add a drizzle of truffle oil or crispy pancetta for a sophisticated twist. Pair with a light side salad or a crisp white wine to complement the dish’s creamy, savory flavors.

If there are leftovers, place the risotto in an airtight container and refrigerate for up to three days. To reheat, add a splash of broth or water, and warm on the stove, stirring to bring back the creamy consistency.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Classic Risotto

5 from 1 review

Author: Kimberly
Total Time: 45 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

sharp knife
cutting board
medium-sized pot
measuring cup
grater

Ingredients

Units

200 grams risotto rice
400 milliliter vegetable broth
200 milliliter dry white wine
300 milliliter water
100 grams parmesan
1 shallot
1 tbsp olive oil
1 tsp butter
salt & pepper to taste
parsley for garnish

Instructions

PREPARATIONS

Finely grate the Parmesan.
Cut the shallot into small pieces.

INSTRUCTIONS

Heat 1 tbsp of olive oil in a pot over medium heat. Sauté the shallot until translucent. Add the butter and risotto rice, stirring everything well, and sauté for 1-2 minutes.
Deglaze with the first 100ml (1/2 cup) of white wine, letting it reduce over medium heat until no liquid remains in the pot.
Next, add 100ml (1/2 cup) of stock and let it simmer, stirring occasionally, until the liquid has mostly evaporated. Continue adding stock 100ml (1/2 cup) at a time, letting it simmer and be absorbed by the rice before each addition, until the remaining 200ml (1 cup) of stock has been used.
Afterward, add 150ml (1/2 cup) of water, allowing the rice to absorb it as it cooks. Follow with another 100ml (1/2 cup) of white wine, then add the final 150ml (1/2 cup) of water, stirring as it cooks. The whole process should take around 40 minutes.
Remove the pot from the heat and stir in the Parmesan until it melts. Season with salt and white pepper to taste.
Divide the risotto between plates and top with additional grated Parmesan, freshly ground pepper, and parsley.

Prep Time: 5 min
Cook Time: 40 min

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Picklenaise (Mayonnaise made from Pickle-Infused Oil)

Kimberly — Tue, 08 Oct 2024 08:00:53 +0000

Picklenaise (Mayonnaise made from Pickle-Infused Oil)

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October 8, 2024 by Kimberly

Okay, prepare yourself – this is not your average mayo! I’ve taken the classic, creamy goodness you love and infused it with the bold, tangy flavor of pickles. You’ll find yourself sneaking spoonfuls because, honestly, it’s that addictive.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

5 min

SERVES

1 cup / 250g

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This tangy, creamy spread is about to be your new favorite kitchen hack! Infusing the oil with pickles adds an unexpected twist to your classic mayo, giving it a punch of flavor that’ll level up any sandwich, dip, or burger. Whether you’re making a simple snack or crafting a gourmet meal, this mayo brings a fresh, vibrant vibe to whatever it touches.

Serve this pickle-infused mayo on your favorite sandwiches, drizzle it over a loaded burger, or pair it with fries as a dipping sauce. It’s also amazing in salads or wraps, giving them that extra tangy edge. Feeling adventurous? Add it to your egg salad or potato salad for a zesty upgrade. You should definitely try it on this Sandwich with Egg Salad Spicy Bacon & Caramalized Onions or in this delectable Potato Salad with Eggs Bacon Pickles & Caramalized Onions. Chef’s kiss!

Store this mayo in a sealed jar in the fridge for up to 2 days. Make sure the container is airtight to keep it fresh and maintain its creamy texture. Just give it a stir before each use, and you’re good to go!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Picklenaise (Mayonnaise made from Pickle-Infused Oil)

Author: Kimberly
Total Time: 5 minutes

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Description

Recommended Equipment

tall, narrow container
hand blender

Ingredients

200 milliliters pickle oil
1 egg
3/4 tsp Dijon Mustard
1/2 tsp lemon juice
1/2 tsp white wine vinegar
salt & pepper to taste

Instructions

PREPARATIONS

Here’s the recipe for the pickle oil. You’ll need 200ml / 1 cup of it.
All ingredients must be at room temperature – otherwise, the emulsion won’t work.

INSTRUCTIONS

Crack the egg into a tall, narrow container. Then add the Dijon mustard, lemon juice, white wine vinegar, and salt. Pour in the oil and let everything „settle“ for a moment.
Now, place the hand blender into the container, making sure the attachment fully covers the egg yolk. Turn it on and keep it in place for about 15-20 seconds. During this time, the mixture should start to thicken and creamy white streaks should rise through the oil. Once that happens, you can move the blender up and down to mix in the rest of the ingredients.
Your Picklenaise is now ready! You can adjust the flavor to taste with salt, pepper, or more lemon juice if you like.

Cook Time: 5 min

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Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

Kimberly — Sun, 06 Oct 2024 08:00:20 +0000

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

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October 6, 2024 by Kimberly

This is not your typical tomato soup…Imagine cozying up with a velvety, rich soup layered with additional bold flavors like carrots and red wine. Pair this with a gooey, melty onion-studded sandwich and you’ve got pure comfort with a gourmet twist.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 20 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

There’s nothing like a comforting bowl of tomato soup – except when it’s taken to the next level! This version is bursting with extra flavors from sweet carrots, rich tomato paste, and a splash of red wine, making each spoonful deeply satisfying and a little more gourmet than your everyday soup. Paired with a gooey grilled cheese sandwich layered with caramelized onions, it’s the perfect cozy meal that will make you feel like you’re indulging in something truly special.

Serve this soup hot, with a side of crispy grilled cheese fresh from the pan. The soft caramelized onions in the sandwich bring a sweetness that balances perfectly with the rich, slightly tangy soup. For an added touch, top your soup with a drizzle of cream or olive oil, or even some fresh herbs for a pop of color and flavor. This combo is perfect for a chilly evening in, or a quick but luxurious lunch.

Leftovers? No problem! Keep the soup in an airtight container in the fridge for up to three days, and reheat gently on the stove to preserve its rich flavors. The grilled cheese is best fresh, but you can revive it in a hot pan for a quick crisp-up.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

Author: Kimberly
Total Time: 1 hour 20 minutes
Yield: 4 1x

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Description

Recommended Equipment

large baking dish
sharp knife
cutting board
large pan
peeler
large pot
immersion blender (or stand mixer)

Ingredients

Units

OVEN VEGGIES

1 kilogram tomatoes (I used San Marzano)
1 red bell pepper
2 carrots
2 shallots
12 garlic cloves
3 tbsp olive oil
salt

CARAMALIZED ONIONS FOR GRILLES CHEESE

8 small white onions
2 tsp butter
1 tbsp balsamic vinegar
salt

SOUP BASE

1 tsp butter
4 small white onions
1/2 tsp chili flakes
2 tbsp tomato paste
80 milliliters red wine

SOUP

400 milliliters vegetable broth
200 milliliters heavy cream (save some for garnish)
10 grams fresh basil (save some for garnish)
salt, pepper & cayenne pepper to taste

GRILLED CHEESE

8 slices bread of your choice (I used regular white flat breads)
200 grams cheese of your choice (I used an cheddar & medium-aged gouda)
butter

Instructions

Preheat your oven to 150°C / 300°F. Wash the tomatoes and bell peppers, then dry them well. Get a large baking dish ready. Quarter the tomatoes, remove the seeds from the bell peppers, and roughly chop them. Peel the carrots and cut them into large chunks too. Peel the shallots and garlic. Now, put everything in the baking dish, drizzle with a little olive oil and sprinkle some salt over the veggies. Toss them to coat evenly, then place the baking dish in the oven for 40 minutes. After 40 minutes, increase the temperature to 210°C / 410°F and roast for another 15 minutes.
While the veggies are roasting, you can prepare the caramelized onions for the grilled cheese sandwiches. Peel the onions and slice them thinly. Add 1 teaspoon of butter to a large pan and let it melt. Add the onion slices, sprinkle a bit of salt on top, and cook on low heat, stirring regularly for about 10-15 minutes.
Now, peel the onions for the soup base and cut them roughly. Set them aside. Pick the basil leaves from their stems, wash them, and dry them well. Set them aside too.
After 10-15 minutes, the onions in the pan will have left some fond (browned bits) at the bottom. This is the time to add another teaspoon of butter and cook the onions for another 10-15 minutes. Once the onions are soft and golden brown, add a splash of balsamic vinegar and cook for another 1-2 minutes. Transfer the caramalized onions to a bowl and set the pan back on the stove to make the soup base.
Add another teaspoon of butter to the pan and sauté the roughly chopped onions over medium heat. After a few minutes, add the chili flakes and stir well. After a few more minutes, stir in the tomato paste so that all the onions are coated evenly. Let it cook for a few minutes. Then, deglaze with the red wine and let it simmer until it reduces to a thick, creamy paste. Set the pan aside.
Grab a large pot and transfer the roasted vegetables (along with any juices) into it once they’re done. Add the soup base from the pan, the vegetable broth, and the basil leaves. Use an immersion blender to blend everything until you reach the desired consistency. Finally, stir in the cream. Season the soup with salt, pepper, and cayenne to taste. Keep the soup on low heat and bring it to a simmer.
Meanwhile, make the grilled cheese sandwiches. Heat a pan over low-medium heat. While the pan heats up, spread a thin layer of butter on the outside of each slice of bread. Grate the cheese. Place half of the buttered bread (butter side down) in the pan, then evenly distribute the cheese and caramelized onions on top. Cover the pan with a lid and wait for the cheese to start melting. Once it does, place the remaining slices of bread (butter side up) on top. Use a spatula to flip the sandwiches so they can brown on the other side.
While the sandwiches are finishing, ladle the soup into bowls and optionally garnish with a drizzle of walnut oil, some cream, and fresh basil. Once the other side of the grilled cheese is crispy, take them out of the pan and cut them however you like – halves, triangles, strips, or small squares – depending on how you prefer them with your soup.

Cook Time: 80 min

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Cinnamon Rolls

Kimberly — Wed, 02 Oct 2024 08:00:59 +0000

Cinnamon Rolls

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October 2, 2024 by Kimberly

When the days get shorter and autumn rolls in, there’s nothing better than a tray of freshly baked cinnamon rolls. Soft yeast dough, cinnamon, sugar, and a creamy glaze make this recipe my ultimate comfort classic, one that has become a yearly tradition in our home. Cozy, indulgent, and just perfect for marking the start of fall. These cinnamon rolls are fluffy, sweet, and impossible to resist, filling your kitchen with the scent of warm spices. A bake that turns any chilly day into a cozy moment of pure comfort.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

100 min

SERVES

12 rolls

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

There are recipes that feel less like baking and more like holding onto a little piece of childhood. For me, that’s cinnamon rolls. As you might know, I was born and raised in Germany. And when I was a kid, American products were nowhere to be found in German stores. Reese’s? Never heard of them. Five Guys? Not a clue. We had amazing German bakeries, of course, where they offered raisin swirls, streusel buns, all sorts of cakes, breads, but never those soft, fluffy, cream-covered rolls I had only seen in American movies.

Even back then, I was already a little food enthusiast, but I couldn’t imagine what cinnamon rolls might taste like. Sweet and soft, for sure, but beyond that? So at some point, since they simply didn’t exist in Germany, I created my very own cinnamon roll recipe, exactly the way my childhood self would have dreamed them. Pillowy, fluffy, full of cinnamon and sugar, with a creamy glaze that melts into the warm rolls.

And maybe that’s why I love them so much to this day, because they carry that little spark of wonder with them. The rolls are delicious, of course, but they’re also a reminder that food can hold stories, dreams, and even a sense of belonging. It’s a recipe that turned from imagination into reality.

Today, they’ve become a tradition. Every autumn, I pull out this recipe again. The kitchen filling with the scent of cinnamon, everyone at home knowing that cinnamon roll season has officially begun. I love to enjoy them with a big latte or a German Eggnog, lit a cozy candle, and suddenly the world feels just a little more whole again.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Cinnamon Rolls

5 from 1 review

Author: Kimberly
Total Time: 100 min
Yield: 12 rolls 1x

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Description

GOOD TO HAVE ON HAND

small bowl
small whisk
large bowl
plastic wrap
two medium bowls
rolling pin
sharp knife
baking dish
oven

Ingredients

Units

DOUGH

500 grams bread flour (in Germany that's Type 550)
170 grams yogurt
1/2 tsp salt
1 egg
130 milliliters full-fat milk
1 tbsp white sugar
21 grams fresh yeast

FILLING

115 grams butter, room temperature
150 grams brown sugar
2 tbsp cinnamon
1/4 tsp salt
100 milliliters heavy cream
50 milliliters cinnamon oil (optional)

FROSTING

120 grams cream cheese
120 grams powdered sugar
50 grams butter, room temperature
1 tsp vanilla extract
1 tsp lemon juice

Instructions

First, we activate the fresh yeast. Heat 130ml full-fat milk to a temperature between 32°C and 38°C (90°F to 100°F). Add 1 tbsp white sugar and stir well. Crumble in 21g fresh yeast and whisk until fully dissolved. Let the mixture sit for 5 minutes. You should see small bubbles forming on the surface by then.
Meanwhile, in a large bowl, add 500g bread flour (Type 550 in Germany), 1/2 tsp salt, 170g yogurt, and 1 egg. Pour in the yeast mixture and stir everything together with a wooden spoon. Transfer the dough to a clean work surface and knead by hand for about 10–15 minutes. The goal is to get a smooth and elastic dough. Using an electric mixer will cut the time in half. The dough is ready when you can stretch a piece thin enough to let light through without tearing. Place the dough back in the bowl and cover it with plastic wrap to keep it from drying out. Let it rise in a warm, draft-free spot for about an hour until it doubles in size.
In the meantime, prepare the filling. Mix together 115g room-temperature butter, 150g brown sugar, 2 tbsp cinnamon, and 1/4 tsp salt into a creamy mixture. Set it aside at room temperature.
Next, prepare the frosting. Mix together 120g cream cheese, 120g powdered sugar, 50g room-temperature butter, 1 tsp vanilla extract, and 1 tsp lemon juice until smooth and creamy. Store in the fridge until ready to use.
After the dough has risen for an hour, it should have doubled in size and is ready to work with. Prepare a large baking dish. Transfer the dough to a lightly floured, clean surface and roll it out to a 50×30 cm (about 20×12 inch) rectangle. Spread the butter-sugar-cinnamon mixture evenly over the dough. Then, cut the dough lengthwise into 12 equal strips. Roll each strip into a spiral and place them in the baking dish, forming 3 rows of 4 rolls. Let the rolls rise again for another 30 minutes.
About 10 minutes before the rising time is up, preheat the oven to 190°C (375°F). Once the rolls have risen, pour 100ml heavy cream and, if you like, 50ml cinnamon oil in between the rolls. Bake for 20–25 minutes until the tops are golden brown. Be careful not to overbake them, as they may become dry.
Remove the rolls from the oven and let them cool for about 10 minutes. Take the frosting out of the fridge and spread it evenly over the warm rolls. Enjoy!

Prep Time: 15 min
Passive Time: 60 min
Cook Time: 25 min

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Milk Chocolate Pudding with Chantilly Cream & Hazelnut Brittle

Kimberly — Thu, 29 Aug 2024 12:14:59 +0000

Milk Chocolate Pudding with Chantilly Cream & Hazelnut Brittle

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August 29, 2024 by Kimberly

Indulge in a silky, luscious delight that melts in your mouth, combining rich chocolate bliss with fluffy cream and a satisfying crunchy surprise. Pure dessert heaven!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

35 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Get ready to dive into a world of creamy chocolate bliss with this decadent sweet treat that’s sure to satisfy your sweet tooth. This velvety chocolate delight is the perfect combination of smooth indulgence and a delightful crunch, making it an elegant dessert that’s unbelievably easy to whip up at home. Whether you’re hosting a festive gathering or simply craving some classic comfort food, this homemade pudding will surely become your new favorite dessert inspiration.

To elevate this gourmet treat, serve it chilled in elegant glassware topped with a dollop of fluffy whipped cream (chantilly) and a sprinkle of crunchy goodness for that extra touch of texture. You can also get creative by adding fresh berries or a drizzle of caramel sauce to enhance the rich chocolate flavor. This crowd-pleasing treat pairs wonderfully with a hot cup of coffee or a glass of dessert wine, making every bite a true sweet culinary adventure.

Keep any leftovers of this indulgent dessert refrigerated in an airtight container to maintain its creamy texture and fresh taste. It stays delicious for up to three days, ensuring you can enjoy this simple homemade sweet whenever the craving strikes. Just remember to add the crunchy topping right before serving to keep it perfectly crisp!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Milk Chocolate Pudding with Chantilly Cream & Hazelnut Brittle

Author: Kimberly
Total Time: 35 min
Yield: 4 1x

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Description

Recommended Equipment

sharp knife
cutting board
small pan
parchment paper
rolling pin
tall container
electric mixer
small pot
small glass
medium-sized bowl

Ingredients

Units

HAZELNUT BRITTLE

75 grams hazelnuts
50 grams white sugar
1 tbsp butter
pinch of salt

CHANTILLY CREAM

100 milliliters heavy cream, cold
25 grams powdered sugar

CHOCOLADE PUDDING

300 milliliters whole-fat milk
200 grams milk chocolate
100 milliliters heavy cream
30 grams white sugar
15 grams cornstarch
1 tsp vanilla extract

Instructions

Hazelnut Brittle: First, finely chop the hazelnuts and set them aside. Next, prepare two sheets of parchment paper. Then, add the sugar and a pinch of salt to a small pan and heat it over medium heat until the sugar starts to become transparent. Once most of the sugar has melted, slowly stir with a spoon until the sugar turns amber. Quickly add 1 tablespoon of butter and stir well. Then, mix in the chopped hazelnuts and pour the entire mixture onto one of the sheets of parchment paper. Place the other sheet of parchment paper on top and roll it flat with a rolling pin. Set it aside to cool. Once the brittle has cooled, you can chop it into small crumbs with a knife or break it down in a food processor. Store it in a bag until ready to use.
Chantilly Cream: In a tall container, whip the cold cream at low speed while gradually adding the powdered sugar. Once the cream starts to thicken, increase the speed to medium and continue whipping until the cream is creamy and stiff. Keep it in the fridge until ready to use.
Chocolate Pudding: In a small pot, combine 2/3 of the milk, cream, sugar (you can skip the sugar if you don’t like it too sweet), and vanilla extract, and heat over medium heat. Meanwhile, finely grate the chocolate. Remove the pot from the heat and stir in the chocolate until it melts. In a small glass, mix the remaining 1/3 of the milk with the cornstarch until smooth, then pour it into the chocolate pudding and bring it to a boil while stirring. The pudding will thicken as it cooks. You can either serve the pudding warm or pour it into a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let the bowl cool to room temperature, then refrigerate until ready to serve.
To serve, spoon the pudding into glasses or bowls, top with 1-1.5 tablespoons of the Chantilly cream, and finish with a tablespoon of the hazelnut brittle.

Cook Time: 35 min

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Cannelloni

Kimberly — Thu, 27 Jun 2024 11:54:25 +0000

Cannelloni

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June 27, 2024 by Kimberly

Imagine biting into perfectly baked Cannelloni, stuffed with rich, savory beef filling, all wrapped in a golden, crispy bechamel parmesan top. It’s comfort food heaven in every bite!

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TOTAL TIME

2 hrs + 55 min

SERVES

6 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Cannelloni, the classic Italian comfort dish, is a true crowd-pleaser with its hearty fillings and rich, creamy sauce. Perfect for gatherings, it promises to be the star of your dining table.

Serve your Cannelloni fresh out of the oven, topped with parmesan for that irresistible cheese pull. Accompany it with a simple green salad and a glass of delicious red wine for an authentic Italian dining experience. Whether it’s a cozy family dinner or a more festive occasion, cannelloni adapts to both, pleasing everyone who takes a bite.

Leftover Cannelloni can be refrigerated in an airtight container for up to three days, making it a fantastic make-ahead dish. Simply reheat in the oven until thoroughly warm and enjoy!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Cannelloni

Author: Kimberly
Total Time: 2 hrs 55 min
Yield: 6 1x

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Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
vegetable peeler
large pot
baking dish
medium-sized pot
whisk
medium-sized bowl
piping bag

Ingredients

Units

24 cannelloni roles
40 grams parmesan
125 grams mozzarella
fresh basil

BEEF SAUCE

500 grams minced beef
500 grams minced pork
700 milliliters beef stock
1 tbsp butter
1 tbsp clarified butter
1 white onion
1/2 celery stick
1 carrot
4 garlic cloves
100 milliliters dry white wine
800 grams canned tomatoes
2 tbsp tomato paste
1/2 tsp oregano
1/4 tsp cinnamon
1/4 tsp chili flakes
1 tsp salt
1/4 tsp black pepper

BECHAMEL SAUCE

500 milliliters full-fat cow milk
50 grams butter
50 grams all-purpose flour
1/8 tsp white pepper
3/8 tsp salt
freshly grated nutmeg to taste

Instructions

Peel the carrots, onion, and garlic, and chop them along with the celery into very small pieces. Set aside.
Melt the clarified butter in a large pot and thoroughly brown the minced meat until a nice crust forms on the bottom. Then remove the meat from the pot and set it aside in a bowl.
Now add the carrots, onion, garlic, and celery to the pot with 1 tbsp butter and sauté for about 5 minutes until soft. Deglaze with white wine and scrape up the crusty from the bottom. Return the ground meat to the pot along with tomato paste and a pinch of salt. Sauté for 1-2 minutes.
Add beef broth and canned tomatoes and simmer over medium heat for about 1 hour without a lid. The consistency should be creamy-thick, neither too liquid nor too solid, just firm enough so that it doesn’t run out of the cannelloni when filling them. Now add oregano, salt, pepper, chili, and cinnamon, and season well. Set the filling aside to cool slightly.
Meanwhile, prepare the béchamel sauce. The recipe can be found here: Béchamel Sauce. Once prepared, set it aside. Preheat the oven to 200°C / 392°F.
Set up your cannelloni filling station. You’ll need the meat filling in the pot, a piping bag, a baking dish, and a spoon. Place about 4 tablespoons of the meat filling at the bottom of the baking dish. Fill your piping bag with a few tablespoons of the filling and pipe it into the cannelloni. I recommend not overfilling the piping bag to maintain control. Fill all the cannelloni one by one and arrange them in a single layer over the sauce in your baking dish. Spread the remaining sauce over the cannelloni.
Next, pour the béchamel over the cannelloni, ensuring all gaps are filled with sauce. Top with grated mozzarella and Parmesan.
Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil, increase the oven temperature to 220°C / 428°F, and bake for an additional 15 minutes until the cheese is crispy. Optionally, you can slice fresh basil into fine strips and sprinkle over the cannelloni.

Notes

The calorie information may vary depending on the product used, country and region.

Passive Time: 1 hour 45 min
Cook Time: 60 min

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Pollo Tonnato

Kimberly — Sat, 22 Jun 2024 08:15:34 +0000

Pollo Tonnato

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June 22, 2024 by Kimberly

Unleash the flavors with this delightful twist on the classic Vitello Tonnato! Tender chicken meets a creamy, tangy sauce for a dish that’s both satisfying and refreshingly different.

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TOTAL TIME

10 min

SERVES

1 plate

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Bring a slice of Italian flair to your table with Pollo Tonnato, a dish where simplicity and sophistication meet. This unique combination of tender chicken and a creamy tuna-based sauce offers a refreshing change from the usual veal recipe.

Slice the chicken and drizzle with the rich tuna sauce, garnish with capers or lemon slices, and serve alongside a crisp green salad or fresh bread for a complete meal.

Store leftovers in an airtight container in the refrigerator. Enjoy within one day for the best freshness and taste.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Pollo Tonnato

Author: Kimberly
Total Time: 10 minutes
Yield: 2 as main 1x

Print Recipe

Description

Recommended Equipment

glass jar
measuring spoons
immersion blender
large plate

Ingredients

Units

150 grams grilled chicken breast
1 tsp capers
a hand full of arugula salad

SAUCE

125 grams canned tuna in water, drained
1 tbsp capers
2 anchovies
3 tbsp mayonnaise
juice of half a lemon
4 tbsp extra-virgin olive oil
1 tsp dijon mustard
salt to taste

Instructions

In a tall glass jar, add drained tuna and the following ingredients: 1 tbsp capers, 2 anchovies, 3 tbsp mayonnaise, the juice of half a lemon, 4 tbsp olive oil, and 1 tsp Dijon mustard. Then, use an immersion blender to puree everything into a creamy mixture. Season with salt to taste.
On a large plate, arrange the grilled chicken breast slices overlapping. Spread the tuna cream over the chicken slices, making sure some of the meat is still visible at the edges. Top with 1 tsp capers, grind fresh pepper over it, and place a handful of washed arugula in the center. Best served immediately or stored in the refrigerator until ready to eat.

Notes

The calorie information may vary depending on the product used, country and region.

Cook Time: 10 min

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Vanilla Sauce

Kimberly — Wed, 29 May 2024 08:01:19 +0000

Vanilla Sauce

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May 29, 2024 by Kimberly

Discover the ultimate vanilla sauce that’s creamy, rich, and perfect for all your desserts. It adds a deliciously sweet touch to every bite!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

20 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Vanilla sauce is a classic dessert topping that transforms any dish into a gourmet treat. This creamy and rich sauce is perfect for drizzling over cakes, pies, and fresh fruit. Easy to make and absolutely delicious, it’s a must-have recipe in your dessert repertoire.

Serve this delightful vanilla sauce warm over a slice of apple pie, or drizzle it over a bowl of fresh berries for a simple yet elegant dessert. It’s also fantastic on bread pudding, pancakes, or even ice cream. The possibilities are endless, making it a versatile addition to your kitchen.

To store your vanilla sauce, let it cool completely before transferring it to an airtight container. Keep it refrigerated and it will stay fresh for up to 2 days. When ready to use, gently reheat it on the stove or in the microwave, stirring occasionally to maintain its smooth texture or serve it chilled straight from the fridge.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Vanilla Sauce

Author: Kimberly
Total Time: 20 minutes
Yield: 4 1x

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Description

GOOD TO HAVE ON HAND

2 small pots
medium glass or aluminum bowl
whisk
spatula
sharp knife
cutting board

Ingredients

Units

150 milliliters heavy-cream
150 milliliters whole-fat milk
3 egg yolks
50 grams brown sugar
1 vanilla bean
pinch of salt

Instructions

Pour the cream and milk into a pot. Slice the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the bean to the pot with the cream and milk. Bring to a simmer over medium heat, then set aside.
Meanwhile, fill another pot halfway with water and bring it to a simmer.
Separate the eggs and place the yolks in a medium glass or aluminum bowl. Add the brown sugar and salt, then whisk until smooth. The egg whites aren’t needed for this recipe, but you can use them to make delicious meringue.
Remove the pot with the water from the heat and place the bowl with the egg-sugar mixture on top. The bottom of the bowl should not touch the water. Gradually add the hot cream to the egg-sugar mixture, whisking constantly. If you’re doing this alone, add a few tablespoons at a time and whisk quickly, repeating until about 3/4 of the cream is incorporated. This slow addition prevents the egg yolks from curdling by gently warming them. When most of the cream is added, pour in the rest and whisk.
Place the pot with the bowl back on the stove over medium-high heat and switch from the whisk to a spatula. The spatula incorporates less air, preventing the sauce from becoming foamy. Stir the mixture with the spatula until it thickens, about 10 minutes, or until it reaches 75°-79°C (167°-174°F).
To check if the sauce is ready, you can use a simple trick known as „coating the back of a spoon“ or as we say in Germany „pull off to the rose“. Dip a wooden spoon into the sauce and blow on the back of the spoon. If you see a pattern that resembles rose petals, the sauce is ready. A nice visual, right? So when you see this, remove the sauce from the heat. You can serve it now warm or let it cool. Enjoy this piece of happiness 🙂

Notes

NOTE: The calorie information may vary depending on the product used, country and region.

Cook Time: 20 min

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