DESSERTS

makes enough for 4 Cook Time: 35 min.

Honey-Cheesecake Ice Cream Snowballs

Next to apples, pears and quinces we also had so many plums in the garden this year. We absolutely love to make this gluten-free plum cake but as we had so many plums left, homemade plum jam seemed like a good idea! It’s such a simple recipe, but so delicious and such a wonderful treat in the morning. We love to eat it with our polenta at the moment, such a good combination!

Directions Ingredients

Start by mixing the cream cheese with the greek yogurt, honey and vanilla in a mixing bowl. Afterwards whip the heavy cream and fold it in 3-4 portions into the cream cheese mix. Fill the ice cream mixture into a large loaf pan or similar and place into the freezer over night.

On the next day place 2-3 plates in your freezer as storage for the ice cream scoops. Now put on the disposable gloves and shape the snowballs – start with an ice cream scoop and then use your hands to make a more compact shape. Place the ice cream scoops for 1 hour in the freezer until they are more firm, meanwhile prepare the almond brittle: chop the almonds very fine in an electric food chopper. Then let the sugar caramelize in a large pan on medium heat until the sugar is completely dissolved, then stir in the salt, gingerbread spice, cinnamon and butter.

1/2 cream cheese

1/2 greek yogurt 1/4 heavy cream 3/4 honey (you can use either liquid honey or if you have firm honey you can heat it a bit until it´s more liquid, but let it cool down before you stir it into the cream cheese)

1 tsp vanilla extract 1/2 almonds

1/2 sugar 1 tbsp butter 1 tsp gingerbread spice 1 tsp cinnamon 1 pinch salt

Afterwards stir in quickly the chopped almonds, fill the brittle on a sheet of baking paper, place a second sheet of baking paper on top and roll out the brittle as thin as possible with a rolling pin.

If you want to serve the ice cream, then you can use cinnamon sticks, almonds, sugared cranberries and rosemary for decoration.

Emily Dickinson

“Success is counted sweetest”

Success is counted sweetest By those who ne’er succeed. To comprehend a nectar Requires sorest need.

Not one of all the purple Host Who took the Flag today Can tell the definition So clear of victory

As he defeated – dying –On whose forbidden ear The distant strains of triumph Burst agonized and clear!

John Keats

“The day is gone, and all its sweets are gone”

The day is gone, and all its sweets are gone! Sweet voice, sweet lips, soft hand, and softer breast, Warm breath, light whisper, tender semitone, Bright eyes, accomplished shape, and lang’rous waist! Faded the flower and all its budded charms, Faded the sight of beauty from my eyes, Faded the shape of beauty from my arms, Faded the voice, warmth, whiteness, paradise! Vanished unseasonably at shut of eve, When the dusk holiday—or holinight— Of fragrant-curtained love begins to weave The woof of darkness thick, for hid delight; But, as I’ve read love’s missal through today

a must have for thanksgiving

makes enough for 2 Cook Time: 30 min.

Plum Pie with Cinnamon

Serve it with whipped cream or vanilla ice cream and everyone will love it! As the past weeks were quite cloudy it almost felt a little bit like autumn when the whole kitchen was smelling like pie and cinnamon – simply wonderful!

Directions

Mix flour, sugar and salt in a mixing bowl. Cut the cold butter into small cubes, add and knead in quickly for 1 minute, then knead in the eggs.

Add the cold water in tablespoons until the pastry is smooth, then flatten the pastry and wrap in plastic wrap – leave in the fridge for 1 hour (or longer). In the meantime, rinse the plums, pit them and cut them into thin slices.

Add sugar, cornstarch, cinnamon and vanilla and mix thoroughly with the plums. Butter and flour the tart pan or springform pan. Preheat the oven to 200°C/390°F top and bottom heat. Take about two thirds of the pastry out of the refrigerator, knead smoothly, place on a floured piece of baking paper, sprinkle with flour and roll out thinly.

Place the pastry upside down with the baking paper on the tart pan, gently pull the baking paper off and press the pastry into the tart pan, cut off the excess edge or if you use a springform pan leave a 3cm high pastry edge at the side. Prick the bottom several times with a fork. Spread the plum filling on the bottom – evenly as possible. Now cut the classic pie strips for the pie.

Place the pastry strips on the filling and strengthen or decorate the edge with some remaining pastry. Finally, whisk an egg yolk with 1 tablespoon of water and brush the pie pastry with it, sprinkle 1 tablespoon of cane sugar. Bake the gluten-free plum pie for 45 minutes until the crust turns brown (if the crust turns brown too quickly, cover the top with a piece of aluminum foil). Let the gluten-free plum pie cool down for at least 30 minutes before cutting. Ingredients

1/2 rice flour or gluten-free flour mix for cakes

3/4 coconut blossom sugar or

sugar 1 pinch of salt 3/4 cold butter

2 eggs (size M or L) 4-6 tbsp of water

Plum filling

1/2 plums 2 tbsp lemon juice 140g sugar 3 tbsp cornstarch 11/2 tsp Ceylon cinnamon 1 pinch of ground vanilla In addition 1 egg yolk 1 tbsp cane sugar whipped cream or vanilla icecream

great appetizer with friends and family!

makes enough for 2 Cook Time: 30 min.

Blood Orange-Berry Pavlova with Berry Sauce

The simple things sometimes really are the best and as many of you guys requested it, here you go! Enjoy it as long as the blood oranges are still in season. Its simple and easy and looks absolutely beautiful!

Directions

Preheat the oven to 120°C top/bottom heat. Then separate the eggs and beat the egg whites semi stiff, then add 1-2 tbsp sugar and continue beating.

Add gradually the sugar until the meringue is thick and glossy and you can´t feel anymore the sugar, when you rub a bit meringue between your fingers – the beating will take about 5-10 minutes.

Now fill the meringue into a pastry bag with a star shaped icing tip and then shape a pavlova on your circle. Start by doing the bottom, then „raise“ the sides, so in the middle will be space to fill in the whipped cream.

Then bake the pavlova for about 90 minutes. After baking leave the pavlova in the oven with a slightly opened oven door until it is cooled down. While baking you can prepare the berry sauce. For that just bring the frozen berries and 300ml water to boil and let simmer until the berries are soft. Then purée the berries and strain the sauce. Fill the berry sauce in a small saucepan, add the sugar and let simmer until the sauce is thick enough.

When the pavlova isn´t warm anymore, whip the heavy cream together with the ground vanilla and fill it into the pavlova. Top the pavlova with fresh berries and blood orange slices. At last pour some berry sauce over the pavlova. Serve the remaining berry sauce together with the single blood orange-berry pavlova pieces. Ingredients

6 eggs (size M/L) 1/2 superfine sugar 1/2 heavy cream 1 pinch ground vanilla 1 pck blueberries 1 pck raspberries 2-3 blood oranges 1/2 frozen berries 3-4 tbsp sugar (maybe 1 tbsp cornstarch) 2 blood oranges

makes enough for 2 Cook Time: 30 min.

Matcha Coconut Tart

It has the perfect texture and taste and it’s also refined sugar free. No need to add a bunch of fluff to a recip that only needs a little love to make it better.

Directions

Preheat oven to 350F. Grease a 9-inch pie dish with a removable bottom. To prepare crust, toast coconut in oven for a few minutes until lightly brown. Let cool completely.

In a food processor, mix coconut, flour, butter, powdered sugar and salt until dough just becomes to form a ball. Firmly press the mixture into the bottom and sides of the pie dish. Freeze for 10 minutes.

Then bake for 20 minutes. Let cool completely on a wire rack. To prepare matcha mousse, sprinkle gelatin powder in 2 tablespoons water. Let stand for 5 minutes. Mix matcha powder with another 2 tablespoons water to form a paste. Then mix it with the gelatin until smooth.

Beat the egg yolks until light and creamy, about 5 minutes. Mix in the matcha mixture. Beat in the melted white chocolate until combined. Whip the heavy cream until it becomes stiff. Add the cream to the matcha mixture and fold with a spatula until it becomes one liquid.

Remove cooled pie crust from the pan. Pour the matcha filling in and smooth the top with a spatula. Refrigerate the tart until set, about 3 hours, or preferably overnight. Garnish with fresh strawberries and shredded coconuts. Ingredients

10 soft, dried dates (the best one there for are Medjool dates) 1/3 cashews 1/3 pumpkin seeds sesame seeds 3 tsp cinnamon 1 pinch of salt 1 tbsp coconut oil 1 tbsp matcha 1/2 coconut yogurt 1/2 maple syrup 100ml coconut milk 1 pinch of vanilla

Toppings

a bit of matcha coconut flakes pumpkin seeds sesame seeds thai basil

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NEW YORK TIMES BESTSELLING AUTHOR OF

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