Blackberry and Lime Sorbet: Tangy Refreshing

Because I really love to bake so I can’t help have a lot of frozen berry in my freezer, “what can you do when you want to make something and you lack of the ingredient” that is my idea. And what happen next is I end up have too much of it, so I have to find the way to use it instead (what an ironic situation, I never run out of berry but I nearly run out of the recipe, haha). This situation happens to my friend, too, and she turn too me (in fact I really want to say that I still don’t know what to do with mine neither, oh mine!) Any way after a bit of flip and flap the cookbook pages, I find out that sorbet is the great way to end the frozen berry life. There are a lot of berry in the sorbet to give its texture, and you can have it with so little guilt, because it’s fat free. You can use other kind of berry in this recipe just remember to adjust the sugar amount to suit your ingredients. This sorbet is so tangy and fragrance. So let clear our freezer and replace it with the delicious sorbet.

Blackberry and Lime Sorbet

Serves 4-6

180g -200g	caster (superfine) sugar
250 ml	water
700g	frozen blackberry (thawed)
60 ml	Lime juice
	A pinch of salt

Place the sugar and water in a saucepan over low heat and stir without boiling until the sugar is dissolved. Increase the heat and bring to the boil for 1 minute. Set aside to cool.

Whizz the blackberry in a blender, and strain to remove the pit.

Combine the blackberry puree, lime juice, salt and the sugar syrup, refrigerate until cool (or put in the freezer for 1-2 hours).

Place the mixture in an ice-cream maker and follow the manufacturer’s instructions to freeze.

Adaptation from: Simple Essentials Fruit (Simple Essentials) by Donna Hay

Blackberry and Lime Sorbet

TARTELETTES AUX FRUITS: French Fruits Tartlets

The colorful fruit tarts on the pastry shops always catch my heart, and I dream about making it. I love the freshness and fragrance of the fruit, when come with the soft and lightly sweet cream filling, how can you ask for more. But make a colorful tart that taste good as its look is not easy; the big problem for me is the tart shell. I want the one that’s not too hard to cut with a dessert fork but not too soft that the tart can’t hold its shape. Do you think I want too much from a little tart?

After a bit of trying I come up with this recipe from ..............

I love this Pâte Brisée recipe, it’s the answer for me, it’s soft but still holds it shape, and it’s easy to make and roll (and re-roll, haha). The filling is quite good too; it’s a mixing of Crème Pâtissière and Crème Chantilly, which stay soft and dreamy when eating. Remember that these tarts can’t be keep longer than 1 day so plan to serve them on the day you make. (Ps. You can make the tart shell one day before making the filling).

TARTELETTES AUX FRUITS: Fruits Tartlets

Makes about 8-12 pieces (7x2 cm tart tin)

Pâte Brisée
250g	Cake flour
150g	Butter (cold and cut into small dice)
2	Egg yolks
	A pinch of salt
40g	Icing sugar
1-3tbsp	Water
Crème Pâtissière
250cc	Milk
60g	Granulated sugar
3	Egg yolks
15g	Plain flour
10g	Cornstarch
	Seed from vanilla bean (from ½ of the bean)
10cc	Cointreau (orange liqueur)
Crème Chantilly
200 cc	Whipping cream
20g	Icing sugar
Apricot Glaze
50g	Apricot preserve
Fruit of your choices	I use strawberry, kiwi, orange, cherry and persimmon. You can use one type or mix to make your tart colorful.

Make the Pâte Brisée:

Sift the flour, icing sugar, and salt in the bowl.

Put the butter in the flour mixture and rub to form a little crumb.

Add the egg yolks and 1tbsp of water into the bowl, and mix by pushing (not kneading) until the ingredients start forming a ball (you can add more water if the dough seen dry).

Transfer the ball onto the work surface and knead it with the palm of your hand for a few seconds to obtain homogeneous dough. Do not overwork the dough. Wrap in plastic and put in the refrigerator for at least 30 minutes.

Lightly butter the tart tins.

Roll the dough between two sheets of plastic wrap until it’s about 2 mm. thick.

Remove the top layer of plastic wrap from the dough, using fork stab all over the dough.

Using a 9cm pastry cutter cut discs out of the rolled out dough.

Place disc over the molds.

Using your fingers lightly floured or, preferably, a stuffing tool, press the dough inside each cavity, taking care not to tear the dough.

Wrap in plastic and put in the refrigerator for at least 30 minutes.

Preheat the oven to 180º C

Line unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights, bake the tartlet shells in the oven for about 15-20 minutes, until golden. (If your tartlets are still pale after 20 minutes, remove the weights and put them back in the oven for 5 minutes more.)

Turn out the tartlets onto a cooling rack, remove weights. Let them cool down to room temperature.

Make the Crème Pâtissière:

Bring the milk to a boil in a saucepan.

Meanwhile whisk the egg yolk, sugar, seeds from vanilla bean, plain flour and cornstarch together in a bowl.

Whisk the boiling milk into this mixture and return the mixture into the saucepan.

Bring the mixture back to a boil and boil the cream for one minute whisking constantly to avoid scorching. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes very thick and it is hard to stir.

Remove from heat and immediately whisk in the liqueur. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool.

Make the Crème Chantilly:

Pour the cream into a bowl and add the icing sugar. Using a balloon whisk or electric beaters, whip the cream until it just forms soft peaks.

Make the filling:

Fold the Crème Chantilly into the Crème Pâtissière, and spoon the filling into a piping bag fitted with a 1cm nozzle.

Make the Apricot Glaze:

Heat the apricot preserves in a small saucepan over medium heat until liquid. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.

Assemble:

Prepare the fruit by cutting into desire shape and place the fruit on paper towel to absorb moisture.

Brush the tartlets with apricot glaze (wait for the tart to dry a bit), and pipe the filling in.

Top the tartlets with fruits and brush the fruit with the apricot glaze.

Refrigerate for 1 hour before serving.

TARTELETTES AUX FRUITS

Cheesecake Cups with Raspberry Sauce

I love cheesecake, and I guess who doesn’t? And when it comes in this size, it’s so lovely (oh, I mean who can resist it, and small size is welcomed every where). I got the cheesecake recipe from............................but I can’t find the sour cherry, so I turn to one of my favorite berry “Raspberry”, I love the tangy flavor of this berry and the color of it is great. The combination turns out well, the sauce thicken a little bit from cornstarch but still running when you take the paper out. So, imagine the lightly sweet taste from the cheese with the crunchy bit from the cracker crumb and yes, the tangy taste from the sauce, I think you may fall in love with this cheesecake like me.

Cheesecake Cups with Raspberry Sauce

Makes12 standard muffin size cups

GRAHAM CRACKER CRUSTS
1 cup (120g)	Digestive cracker crumbs
1 tbsp (12g)	Granulated sugar
4 tbsp (57g)	salted butter, melted
CHEESECAKE FILLING
12 oz (340g)	cream cheese, softened
¾ cup (150g)	Granulated sugar
1 tsp	vanilla extract
½ tsp	finely grated lemon zest
⅛ tsp	salt
2	large eggs
1	large egg yolk
½ cup (121g)	sour cream
RASPBERRY SAUCE
300 g	Frozen raspberry
60-70 g	Granulated sugar
¾ tsp	cornstarch
1 tsp	Cold water

MAKE THE CRUSTS

1. Position a rack in the center of the oven and preheat the oven to 325°F. Line 12 standard muffin cups with paper liners.

2. In a medium bowl, stir together the graham cracker crumbs and sugar until blended. Stir in the melted butter.

Divide the mixture among the muffin cups and, using your fingers, pat it into an even layer in the bottom of each cup.

3. Bake the crusts for 5 to 7 minutes, until very lightly browned and fragrant. Cool the crusts on a wire rack while you make the filling.

MAKE THE FILLING

4. In the bowl of an electric mixer, using the paddle attachment (I use hand mixer), beat the cream cheese at low speed until creamy and smooth, about 2 minutes. Gradually add the sugar and beat until well blended, about 1 minute. Blend in the vanilla extract, lemon zest, and salt.

Add the eggs and yolk one at a time, scraping down the sides of the bowl as necessary and mixing until well blended. Add the sour cream and mix until combined. Remove the bowl from the mixer stand and stir the filling a few times by hand to make sure it is smooth and well blended.

5. Ladle the filling into the muffin cups, filling them to the top. Bake the cheesecake cups for 20 to 25 minutes, until the tops begin to crack and the centers are set. Set the pan on a wire rack and cool completely (the cheesecake cups will sink slightly in the center as they are cool).

MAKE THE TOPPING

1. Thaw frozen raspberry in a bowl. Do not strain the juice.

2. Put the raspberry in the blender and blend until smooth and strain through a fine-mesh sieve set over a large bowl (you will get about 200g of the puree).

3. Place the raspberry puree in a small saucepan, add the sugar and bring to a boil over medium-high heat (add more or less sugar according to your taste but stay on a tangy side).

4. In a small cup, stir together the cornstarch and cold water until smooth. Whisk this mixture into the raspberry mixture and return it to medium-high heat. Heat, whisking constantly, until it comes to a boil. Boil, stirring, until thickened, about 1 minute. Remove the pan from the heat. Let the topping cool for about 20 minutes

5. Remove the cheesecake cup from the muffin pan, and spoon the topping over each cheese cake cup. Refrigerate the cheesecakes for at least 1 hour before serving