move over crepes! ♥ Here are the mini almond tortes ♥ And here are my niece & 1 of my 3 brothers back when she was a mini…17 years ago… I love mini’s.
Have you had a crepe?
Do you give a crepe that I tried making them last night? It was a delicious success, but I don’t envision myself making them again. Instead I see myself making mini almond tortes in the new mini springform pans my father ordered from bake deco. I have made so many almond tortes I want to start selling them.
Anyway, I used an Alton Brown recipe and a blender..and my moms’ $40 omelet pan. She loves that pan. Some of the flour didn’t mix in well & that’s why there’s two little dots in this pic.
My mother inspired me to make these crepes, put a bit of nutella in the center, fold it over with a lil whipped cream on top. She works at a museum and they serve these in their cafe. I didn’t have any strawberries to garnish, but who gives a crepe, right? ♥
Yesterday I made profiteroles…oh yes.
Find the recipe at shutterbean.com ♥
Hello Daddy Hello Mom….can you name that song? I remember the day I made this. It was a few years ago for Father’s Day and I was looking to impress my Dad & taste this delicious recipe that I saw Tyler Florence make on the Food Network. It was everything I thought it would be..chocolate, cherries, pistachios, whipped cream..O MY..and although it may sound fancy, really the hardest part is probably the time spent pitting the cherries…oh and popping those pistachios out of their shells. Try this if you want to indulge..you will not regret it. I am going to make this and many other recipes again soon so that I can share pictures. Poor me. 🙂
Chocolate Cherry Bombe (Tyler Florence Recipe)
Total Time 13 hr 10 min (45 min prep, 12 hrs inactive aka chill time, and 25 min cook time)
Yield 6-8 Servings *You will need a 1 1/2 quart stainless or glass bowl and plastic wrap..and room in the freezer..*
2 pounds fresh cherries, pitted
1 1/4 cups sugar
1 lemon, juiced
2 tablespoons brandy or cherry syrup (Recommended: Kirsch or Torani syrup)
3/4 cup water, plus 2 tablespoons
2 tablespoons cornstarch
3 cups heavy cream
1/2 teaspoon pure vanilla extract
1/2 cup chopped pistachios
10 ounces semisweet chocolate, cut into chunks
Line a 1 1/2 quart glass bowl with plastic wrap, leaving enough excess hanging over the edge, and stick it in the freezer. In a medium pot, combine cherries, 1 cup of the sugar, lemon juice and 3/4 cup of water. Simmer over medium-high heat until the juice from the cherries is released and the fruit is soft, about 20 minutes. Mix the cornstarch with 2 tablespoons of water to make a slurry and add it to the cherry mixture. Simmer, stirring, for another 2 min to thicken. Remove the cherry sauce from the heat, you should have about 4 cups. Put the cherry sauce in the freezer or in an ice bath to chill until cold.
Using a wire whisk (or your mixer with whisk attachment), beat 2 cups of heavy cream and remaining 1/4 cup sugar and vanilla until soft peaks form. Using a rubber spatula, FOLD the whipped cream into half of the cherry mixture (2 cups) to make a light mousse — DO NOT OVERMIX! Gently fold in pistachios. Take the plasticwrap-lined bowl out of the freezer and spoon the mousse into it, filling all the way to top, and spreading evenly around the rim of the bowl. Freeze again for at least 8 hours, so that the mousse can set up.
Heat the remaining 1 cup of cream and the chocolate in a pot over medium-low. Stir to melt the chocolate completely. Cool until warm to the touch while still pourable.
Take the bowl of cherry mousse out of the freezer and invert it, bottom-side up, on a wire rack set over a sheet pan. Carefully peel off the plastic. Pour the chocolate ganache over the cherry bombe to cover it completely, while excess drips onto sheet pan. Place back in freezer to chill. Use flat spatulas to move bombe from wire rack to a chilled platter. Cut into wedges and serve with reserved cherry sauce. (you can warm reserved sauce on stovetop on low if you’d like..)