Spring is in the air, daisies (margherite in Italian) are blooming and I woke up full of optimism.
At this very hour, a friend of mine (last Summer student in a party cooking class in Tuscany) is posting a video on Facebook where it’s snowing heavily far away from Italy. So cold over there in West Babylon, New York. I don’t know where you live but here in Pisa (Tuscany, Italy) the weather is warm and beach resorts are already open. Can’t believe that someone is swimming in the sea of Marina di Pisa!
I live in the Tuscan countryside, where cherry and plum blossoms greet you along the dirt roads. Fields seem to invite you to lie down and God only knows how much I like it!
So Spring is in the air and every time it happens I realize that a new job season is starting for our group of Cuoche in Vacanza (Cooks for your Holiday in Tuscany).
We run Cooking Classes and Private Dinners in Tuscany; we go directly to our customer’s homes. In fact, they’re mostly tourists and travelers and we women who cook are very busy from Spring to Winter starting.
Anyway, there’s also a Brick N’ Mortar place: DOLCE VITA IN TUSCANY Cooking School and B&B, in the Lucca Countryside.
While planning our new job season during Winter, I often think of new dishes and recipes to offer to our guests the next Summer. Our must is to prepare a full Menu Meal, that’s why both kinds of dishes (those ones for cooking classes and dinners) have to be easy and fast. That’s why as I feel that Spring is in the air I finally write the last version of Cooking Classes and Private Dinners Menus and send them to all my Tuscan partners (resorts, villas, castles, and B&B) interested to introduce my company to their guests.
How do we like to end a meal? Of course dolcemente (sweetly) with desserts that are in equal part easy, yummy, and quick.
Last year our customers’ favorite desserts were those ones in a glass. The winner was: mascarpone and amaretti crumble in a glass,
similar to our customers’ absolute favorite: the real TIRAMISU.
This time I’m posting (video and recipe below) another fresh dessert in a glass: a creamy yogurt, heavy cream, and berries with cookie crumbles.
Sometimes I can’t believe that something so simple could be so delicious as well. As I often say to my students from Cooking Classes in Tuscany there are 3 rules to follow in cooking, especially in making desserts:
- having basic techniques
- using right amounts of ingredients
- respect the right steps
Well, to make this dessert you just need to know a few basic techniques:
- well whip fresh cream (cold bowl)
- dissolve gelatine in a hot liquid (a wooden spoon is better)
- combine gelatine with whipped cream and yogurt (folding technique)
- cook (shortly) fruit with sugar till translucent.
Are you ready?
You know, today is a wonderful day here in Tuscany…how’s the weather in your area? What best occasion than preparing a dessert to (or with) someone that you love?
Spring is in the air like never before and I can’t wait to insert this creamy dessert in our Cooking Classes in Tuscany Menu.
A special assistant beside me this time, my daughter Ginevra. She’s passionate about cooking but she is very busy with school and “adolescent” interests. Anyway, it just takes 30 minutes!
So this time she was sacrificed to my wish and was very helpful in preparing this dessert (you see her hands in the video).
What we’ll wow you in this dessert is the fluffy consistency added to the yogurt aftertaste. Everything dissolves in your mouth leaving the flavor of berries.
I think to have found the right proportion between yogurt, honey, and fresh cream…anyway I don’t like “too sweet desserts”. Please taste the yogurt and honey moisture to check if it’s enough sweet for you.
Have you your own fast and yummy dessert in a glass recipe?
What’s your favorite one?
Please, leave a comment. I approached this kind of dessert for 2 years and I’m looking forward to new recipes and pictures to share with you.
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