TWO “D”
DRINKS & DESSERTS
The details really matter when you think of dining as an experience, and that includes the type of drinks you recommend or serve alongside your desserts. An effective drink pairing can complement the flavor profiles of your after-dinner indulgences and cultivate a memorable experience that will earn your guests' trust.
December flavor
A snow song has begun... December is always a month when the flavors of cinnamon, cookies, and baked apples are felt on all our palates. Cookies that melt in your mouth with chocolate served with hot baked apple and cinnamon tea is my suggestion for pampering yourself a little and perhaps even for when the family can gather around the kitchen table and prepare this dish together. For this, I leave you with the recipe for these cookies, which you can find on the blog or by clicking here.
A snow song has begun... December is always a month in which the flavors of cinnamon, biscuits, and roasted apples can be felt on any of our palates. Cookies that melt in your mouth with chocolate served with hot tea with roasted apples and cinnamon is my proposal to pamper yourself a little and who knows until the moment when the family can gather around the kitchen table and prepare this dish together. For that, I left you the recipe for these cookies, which you can find on the blog or click here.
TIRAMI
What dessert would you like for Christmas dinner? That was the question I asked my guests on Christmas Eve.
I was told that tiramisu is a light and fresh dessert. This was the starting point for creating the new dessert for Christmas dinner. Light and fresh are the two words that characterize my new dessert TIRAMI. With a different texture from the original Tiramisu, Tirami brings the unmistakable flavor of Algarve oranges. A dessert that will certainly meet the expectations of Tiramisu lovers, but also those who appreciate "light" and "fresh" flavors, because that's not how the table will be laden these days. I hope you also have surprises for your loved ones and I hope that your soul will be much more full than the gastronomic abundance of the holy Christmas feast. Believe in yourself, smile, and look up at the sky because only the sky is the limit.
What dessert would you like for the Christmas table? was the question I asked my guests on Christmas Eve.
I was told that tiramisu is a light and fresh dessert. This was the starting point for creating the new dessert for Christmas dinner. Light and fresh are the two words that characterize my new TIRAMI dessert. With a different texture from the original Tiramisu, Tirami brings the unmistakable flavor of the Algarve orange. A dessert that will certainly meet the expectations of Tiramisu lovers, but also "light" and "fresh" connoisseurs, because isn't that how it is these days, with the table so loaded? I hope they also have surprises for their loved ones and I hope that the soul is much more charged than the gastronomic abundance of the holy Christmas party. Believe in yourself, smile, and look at the sky because only the sky is the limit.
Fried ice cream with custard sauce and almond streusel
Peace, love, joy, and ice cream!
Fried ice cream is a dessert made from a scoop of ice cream that is frozen, breaded or coated in batter, and quickly fried, creating a warm, crispy crust around the still-cold ice cream.
Peace, love, joy, and fried ice cream!
Fried ice cream is a dessert made of a scoop of ice cream that is frozen hard, breaded or coated in a batter, and quickly deep-fried, creating a warm, crispy shell around the still-cold ice cream.
White Wave
A dessert created for meringue lovers is pavlova, which meets the standards of sweet and smooth.
Onda Branca is part of the menu at The Pr1me Beach Club restaurant in Monte Gordo, Portugal. If you would like to try this creation, I look forward to seeing you at The Pr1me Beach Club.
You can find the GPS details (location) at click link.
A dessert created for meringue lovers and pavlova cake, it meets the standards of sweet and smooth.
A White Wave is part of the menu at The Pr1me Beach Club Restaurant in Monte Gordo, Portugal. If you want and are curious to try this creation, I'm waiting for you at The Pr1me Beach Club.
You can find the GPS details (location) by clicking on the link.
At the seaside
A light, smooth, and sweet dessert, like a breeze when you choose to take a walk by the sea at sunset.
A light dessert, smooth and sweet as a breeze when you choose to take a stroll along the seafront at sunset.
Cappuccino and vanilla crown /
Cappuccino and vanilla Crown
Delicate and delicious, this cake will satisfy lovers of tiramisu, éclairs, and especially vanilla lovers.
Delicate and delicious, this cake will satisfy lovers of tiramisu, éclairs, and especially lovers of vanilla.
Tonka bean brownie / Brownie with Tonka flavor
Brownies are love made visible. Enjoy life. Enjoy brownies.
Brownies are love made visible. Enjoy life. Enjoy brownies.
Baba au rhum, the story cake
It is a fluffy spherical cake soaked in rum and topped with a generous amount of whipped cream and fruit. The history of this dessert is centuries old and spans thousands of miles, passing through small stories in Poland, France, and even the Roman Principalities.
It is a fluffy spherical cake well stocked with rum and benefiting from a large amount of whipped cream and fruit as a decoration. The history of this dessert is secular and travels a thousand miles through short stories through Poland, France, and to the time of the Roman Principalities.
The cake of a frantic dance, Pavlova!
My Pavlova recipe remains the same as a ballerina's tutu (white), but the aroma and flavor have changed slightly, like her frenetic dance on the world's great stages. In the form of an embrace, whipped cream is combined with mascarpone cream in a "hot" rain of lime juice and pieces of pistachio with a salty touch. I "crowned" the ballerina's dance with strawberries, pistachios, meringues, chocolate chips, and strawberry sauce. That's how I imagined the cake in close connection with the ballerina and her life.
In the end...
We must bow down before the personality, professionalism, charisma, and dedication that was Ana Pavlova (1881–1931). "Prepare my swan costume" were her last words in this world.
My Pavlova recipe remains the same as the ballerina tutu (white), but it has changed a little aroma and taste like a frantic dance of hers on the big stages of the world. In the form of a hug, whipped cream is combined with mascarpone cream in the "hot" rain of lime juice and pistachio pieces with a salty touch. I "crowned" the ballerina dance with strawberries, pistachios, meringues, chocolate chips, and strawberry sauce. This is how I imagined the cake in close connection with the ballerina and her life.
In the end...
Reverence must be paid to the personality, professionalism, charisma, and dedication that was Ana Pavlova (1881–1931). "Get my swan costume ready" were her last words in this world.
Banana Spring Rolls
If anyone wants the recipe, I'll send it privately. Cheers!
Who wants the recipe, I will write in private. Respect!
Panna Cotta
Panna cotta with strawberries and coffee, a smooth and elegant dessert! Panna cotta is simply one of those foods that has remained out of cookbooks or history for most of the time. This may be due to a number of reasons. Perhaps people in the past didn't like it that much, or it was confined to a small region. Piedmont. Italy.
Panna Cotta with strawberries and coffee, a soft and elegant dessert! Panna Cotta is quite simply one of those foods that has remained out of cookbooks and history for most of its existence. This could be due to many reasons. Maybe people back in the day didn't like it as much, or it remained confined to a small region: Piedmont, Italy.
Bourbon peach tart
Cake with bourbon vanilla cream and peaches cooked at low temperature.
Cake with vanilla bourbon cream and peaches baked at low temperature.
Tiramisu, the taste of Italy
Tiramisu, the taste of Italy and one of my favorite desserts. For several years now, in addition to my passion for photography, especially food photography, I have been passionate about gastronomy. I love creating recipes and dishes and then capturing them in images. I believe that the success of gastronomy and a good chef lies in the creativity to create flavor, texture, colors, presentation, and then the image that brings all these elements together. I love giving all these elements to everyone who is ready to receive my gift, because gift after gift becomes heaven.
Tiramisu, the taste of Italy and one of my favorite desserts. For several years, apart from the passion I have for photography and especially for culinary photography, I have a passion for gastronomy. I love to create recipes, plates, and then import them into images. I think that the success of gastronomy and a good Chef is the creativity to create taste, texture, colors, plating, and then the image in which to unite all the elements. I love to give all these elements to all who are ready to receive my gift because from gift to gift it becomes heaven.
Sicilian Cannoli
As with so many Sicilian dishes, cannoli's roots date back to Saracen times. The Arabs ruled Sicily for most of the 10th and 11th centuries and introduced sugar and many almond-based sweets to the island. The Saracens left a lasting culinary legacy that includes not only cannoli, but also cassata cake, marzipan, and torrone. One legend claims that cannoli were invented in the Moorish harem of Qalc'at al-Nissa in the Sicilian province of Caltanissetta, perhaps as a vaguely phallic tribute to the sultan. Another origin story attributes their invention to the nuns of a convent, also in Caltanissetta. Cannoli spread from Palermo and Messina throughout Sicily and then throughout Italy.
As with so many Sicilian dishes, cannoli’s roots can be traced to Saracen times. The Arabs ruled Sicily for most of the 10th and 11th centuries and introduced sugar and many almond-based sweets to the island. The Saracens left a lasting culinary legacy that includes not only cannoli, but also cassata cake, marzipan, and torrone. One legend claims cannoli were invented in the Moorish harem of Qalc'at al-Nissa in the Sicilian province of Caltanissetta, perhaps as a vaguely phallic tribute to the Sultan. Another origin story attributes their invention to the nuns of a convent, also in Caltanissetta. Cannoli spread from Palermo and Messina throughout Sicily and then throughout Italy.
