Quasi Apple Clafutis

Turning on the oven this season may lead to quite sweaty baking sessions, it's a fact. But what if your sweet sweet love is back from chicago and you just want to tell him how much you missed him? he's a huge supporter of your cooking experiments, and that's another fact. and he's very handsome, by the way.

Therefore, let's talk about baking apples. How do you describe a clafoutis? Mh, let me see... it's creamy like a pudding, it involves fresh fruit and quite a few eggs. Whether you go the traditional way, cherries and less sugar, or prefer my sweeter version, it's the quality and taste of fruit that comes first and wins you over here. Good luck with your summer baking sessions!

Apple Milk Mattonella

Slice 4 big apples or 3 apples and one banana (yeah, the round darker spots in the picture are bananas, which fit quite well and add some extra creaminess), add some lemon juice and set aside. You can add few drops of vanilla essence, rhum, grappa, whatever you think it will bring up the flavors. Prepare the clafoutis by mixing together 4 eggs, 100gr sugar, 180gr flour, the zest of one lemon, and 500ml of milk. That's it. Now stir the fruit in the mixture and bake in a rectangular pan: one hour 220 degrees.

Cozy Apples

Upside-down Apple Muffins
(as i feel right now)

cut two apples in little dice and cook them with 40gr of butter, two spoons of brown sugar and the juice of one lemon until the liquid is reduced to a glaze (5 min). divide the apples upon muffin cups (around 10). mix together 3/4cup of flour, 1/2cup of buckwheat (or cornmeal), 1/3cup of caster sugar, baking powder and a pinch of salt. add 50gr of butter, one egg and 3/4cup of milk. whisk until combined. divide the batter among the muffin cups and bake in preheated oven at 180 degrees for 20 min. serve upside-down :)

Pineapple Saturday #3: Pinacolada Panna Cotta

the last pineapple recipe and a classic revisited. panna cotta can solve many of your dinners, since it is very easy to make, absolutely versatile and not so heavy. so feel free to propose it after a square meal. my favorite is plain or vanilla panna cotta with whirred fresh fruit on top. btw, the whirres fresh frut is called "fruit coulis", if i'm not mistaking.

Pinacolada Panna Cotta
(serves 6)

boil 200ml of cream and 250 ml of coconut milk with two tablespoons of sugar. in the meanwhile, prepare two sheets of gelatine (soaked it in cold water). when the cream boils, move it away from the stove and add the gelatine. let the gelatine melt and distribute the panna cottas in six little glasses, leaving some space for the pineapple gelatine. let them cool down completely and rest in the fridge for at least one hour. make the pineapple gelatine by whirring 4-5 slices of pineapple with one tablespoon of sugar and boil it for around ten minutes, until slightly curdled. then add another two sheets of gelatine (previously soaked in cold water). add a layer of pineapple gelatine to your coconut panna cottas, let it cool down and rest again in the fridge for another hour. ...decorate with cute straws and here's your pinacolada :)