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Tag archives for vanilla cream

Blueberry ”pie” with almond crumble and vanilla cream

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Blueberry ”pie” with almond crumble and vanilla cream
: 
: Dessert
: 10
 

Ingredients
  • 5dl (2 cups) of fresh or frozen blueberries
Almond crumble:
  • 20 g (¾ oz) crushed almonds
  • 20 g (¾ oz) butter
  • 20 g (¾ oz) flour
  • 25 g (1 oz) sugar
  • 2 g salt
Vanilla cream:
  • 1½dl (0,6 cup) sugar
  • 5 egg yolks
  • 5dl (2 cups) milk
  • 1 vanilla bean, split and scraped
  • 3 tablespoons corn flour
  • 2dl (1 cup) whipped cream

Instructions
Almond crumble:
  1. Mix all ingredients together and spread like crumbles on a trey.
  2. Bake golden brown in the oven at 175°C/350°F for about 10 min.
Vanilla cream:
  1. Boil the milk and vanilla and let it steep for about 10 minutes.
  2. Whisk egg yolk, sugar and corn starch.
  3. Strain the vanilla milk on top of the eggs and boil while whipping vigorously for about 20 seconds.
  4. Pour into bowl and let cool in refrigerator.
  5. Fold in the whipped cream.
Presentation:
  1. Serve in a glass or a serving cup as shown.

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Swedish recipes

July 4, 2012

Semolina pudding with rhubarb compote, vanilla cream, almond and chocolate

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Semolina pudding with rhubarb compote, vanilla cream, almond and chocolate
: 
: Dessert
: 10
 

Ingredients
Semolina pudding:
  • 1,6 liter (6¾ cups) milk
  • 4dl (1¾ cups) cream
  • 3dl (1¼ cups) seminola
  • 5 tablespoons raw sugar
  • 2 teaspoons vanilla sugar
  • 2 teaspoons salt
  • 4 eggs
  • 1 lemon, zest
Rhubarb compote:
  • 1½kg (3,3 lbs) rhubarb, peeled
  • 1½dl (¾ cup) sugar
  • ½dl (¼ cup) raw sugar
  • 1 cinnamon stick
  • 2 tablespoons lemon juice
  • 1dl (½ cup) water
Vanilla cream:
  • 2dl (1 cup) crème fraiche
  • 1 vanilla pod
  • 2 tablespoons sugar
Serving:
  • dark chocolate, coarsely grated
  • almonds, toasted, coarsely chopped

Instructions
Semolina pudding:
  1. Bring milk and cream to the boil. Whisk in the semolina, raw sugar, vanilla sugar and salt.
  2. Let the porridge cook on low heat for about 4 minutes, stirring occasionally.
  3. Add the lemon zest and let the mixture cool slightly.
  4. Beat in eggs.
  5. Grease an oven proof form (or 12 small forms).
  6. Bake in center of oven at 200°C/400°F for about 30-40 minutes.
  7. Serve slightly cooled.
Rhubarb compote:
  1. Divide the rhubarb into equal pieces.
  2. Add rhubarb and cinnamon stick in a saucepan.
  3. Pour in the water, sugar and lemon juice.
  4. Heat gently and simmer for 5-10 minutes, until rhubarb has softened.
  5. Remove the cinnamon stick and let cool.
Vanilla cream:
  1. Whisk crème fraiche fluffy.
  2. Scrape the vanilla seeds from the vanilla pod.
  3. Mix in the vanilla seeds and sugar into the crème fraiche.
Serving:
  1. Serve the semolina pudding with rhubarb compote and vanilla cream.
  2. Top with grated chocolate and almonds.

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Swedish recipes

May 17, 2012

Butter cake with blueberries and vanilla cream

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Photo: Erik Leonsson/imagebank.sweden.se

 

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Butter cake with blueberries and vanilla cream
: 
: Pastry
 

Grown wild and hand picked, blueberries are a treasured find – whether in the forest or on the kitchen table.
Ingredients
Wheat dough:
  • 20g (¾ oz) yeast
  • 50g (1¾ oz) butter or margarine
  • 2dl (1 cup) milk
  • ½dl (¼ cup) granulated sugar
  • 1 pinch salt
  • 6dl (2½ cups) wheat flour
Vanilla cream:
  • 1 egg yolk
  • 1 tablespoon granulated sugar
  • 2 teaspoons wheat flour
  • ½dl (¼ cup) whipping cream
  • 1dl (½ cup) milk
  • 1 teaspoon vanilla sugar
Filling:
  • blueberries
  • butter
  • syrup
  • cardamom

Instructions
Wheat dough:
  1. Crumble yeast into a bowl.
  2. Melt butter and add the milk. Heat to 37°C/100°F and pour it over the yeast. Stir until the yeast dissolves.
  3. Add sugar, salt and most of the flour.
  4. Knead the dough until smooth and elastic.
  5. Cover and let rise for 40 minutes.
Vanilla cream:
  1. Whisk egg yolks and sugar in a saucepan.
  2. Add the flour while whipping.
  3. Whisk in cream and milk.
  4. Simmer while stirring until the cream thickens.
Filling:
  1. Mix the ingredients.
  2. Roll out the dough into a flat pastry 20×40 cm.
  3. Spread the blueberry filling and roll up from the long side.
  4. Cut into 5 cm pieces and place cut side up in a greased pan. Place the pieces close together in the pan.
  5. Cover and let rise for 30 minutes.
Bake:
  1. Brush with beaten egg and then add the vanilla cream over the rolls and sprinkle with pearl sugar.
  2. Bake on a low oven rack at 225°C/440°F for 25 minutes.

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Swedish recipes

April 29, 2012

Blueberry and vanilla filled sugar bun

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Blueberry and vanilla filled sugar bun
: 
: Baking
 

Ingredients
Dough:
  • 1dl (½ cup) milk
  • 12g (7 dr) yeast
  • 37,5g (1,3 oz) butter
  • 1.5 tablespoons sugar
  • 1 egg
  • 4 dl (2 cups) wheat flour
Vanilla and blueberry filling:
  • 5dl (2½ cups) milk
  • 1 vanilla pod
  • 1,5dl (¾ cup) granulated sugar
  • 7 egg yolks
  • 1,5dl (¾ cup) cornstarch
  • 50g (1¾ oz) softened butter
  • blueberries
  • Oven: 250°C/480°F

Instructions
Dough:
  1. Heat the milk to 37°C/100°F. Dissolve yeast in some of the milk.
  2. Stir fat and sugar until smooth in a large bowl. Add the egg, yeast and the rest of the liquid. Work in the flour to a smooth dough.
  3. Let rise until almost double in size.
Vanilla and blueberry filling:
  1. Split vanilla pod lengthwise and scrape out the seeds. Add both the pod and seeds in a pot along with the milk. Bring milk to the boil.
  2. Beat granulated sugar, egg yolks and cornstarch airy.
  3. Turn over the hot milk while whipping.
  4. Pour mixture into pan and heat gently while whipping. Do not let it boil! As soon as mixture begins to thicken, pour quickly into a cold bowl.
  5. Add the butter, let melt and let the vanilla cream cool. Remove the vanilla pod
  6. Season with blueberries.
Buns:
  1. Roll out the dough into a large squared shape. Form into round cakes, about 9 cm in diameter.
  2. Add a dollop of cream on each cake. Pinch rolls into small bundles.
  3. Place them, seam-side down on a greased baking tray or on a baking sheet. Let them rise until doubled.
  4. Brush the baked buns with melted butter and turn them immediately in powdered sugar.
  5. Place them on the center oven rack and bake for 10 minutes at 250°C/480°F.

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Swedish recipes

January 27, 2012