午夜飞行

I have been waiting for this season - plums at their peak of ripeness, to make this dessert, that I want do it a long time ago. The recipe is from Gordon Ramsay, Britain's most highly acclaimed chef - the only London chef to hold three Michelin stars.  Although Jamie is my all time favorite chef, but his recipe keeps me coming back.

It is quite simple to make this soup, you just put together Plums, orange zests, vanilla pods, star anise and cinnamon sticks, simmer for 10-15 minutes until the plums are softened, and blender to a smooth Purée, chill for couple of hours.

The dessert tastes like what it looks, have a warm, earthy taste. To finish it you just truckle some yogurt on top of the soup, and voilà. The simplest finishes are often the most effective, I can't agree more.

It's still summer time, so why not make something cold. There it is, the lollipop vision, use leftover soup. Just put some yogurt first, freeze for 30 minutes, then pour in the soup, and freeze again.

Chilled soup of pan-roasted plums 

500g ripe dark red plums
3 tbsp icing sugar, sifted
2 cinnamon sticks
2 vanilla pods, empty pods will do
1 orange, strips of zest
2 star anise
200ml stock syrup
1 tbsp corn syrup
200g natural yogurt, to serve

1. Halve and stone the plums and set aside the 6 best halves to serve. Cut the rest into quarters. Heat a wide, shallow heavy_based pan until you can see a faint haze rising.

2. Toss the plum quarters in the icing sugar, then immediately tip them into the pan and spread out in a single layer, adding the cinnamon, vanilla, orange zest and star anise. Cook, without moving, for about 20 seconds until beginning to caramelise underneath, then turn to lightly colour the other sides.

3. Mix the stock syrup with 100ml boiling water and the corn syrup, then pour into the pan. Bring to the boil, then lower the heat and simmer for 10-15 minutes until the plums are softened.

4. Set aside to cool, then remove the cinnamon, vanilla, orange zest and star anise. Tip the plums and syrup into a blender and whiz to a smooth puree. Rub this though a fine sieve into a bowl with the back of ladle. Cover the bowl with cling film and chill the soup until required.

5. When ready to serve, slice the reserved plum halves as thinly as possible and use to line the sides of 4 shallow glasses. Carefully pour in the soup. Stir the yogurt until smooth and runny, then Trickle on top of the soup and serve.

Stock syrup
Using 500ml water and 500g sugar. Dissolve the sugar in the water in a heavy-based pan over a low heat, then bring to the boil and boil for 5 minutes. Cool and pour into a jar and keep in the fridge for up to 2 weeks.

中文的食谱如果有人要，我再放上来吧。

I'm sadly to tell everyone: I lost my oven.
For me, living without oven is not imaginable, like i've lost a part of my life.
Gladly I will get a new one, but the problem is when? It's probable at the end of this year. So from now on, the next few months I can only making desserts without oven.
Good thing is I have been eating a lots of fruit I loved in this summer, Juicy white peach, sweet Lychee. And I'm not taking about lot, but double lot.

I bet you have had risotto before, but have you tried sweet risotto before? This sweet, creamy, rice pudding-like risotto is a brilliant idea from my all time favorite chef--Jamie Oliver. Fried the vanilla seed with butter a little bit, stir in the rice and sugar, and add the white wine, stir until it almost cooked away. Then add the milk little by little, keep stirring, after about 20 minutes, you have a silky, ooze risotto. Add the grated white chocolate, leave for few minutes. When you spoon the risotto on to plates, you can push a couple of pieces of bittersweet chocolate into the middle of risotto. But I think with just white chocolate is good enough. Instead mint leaves, I sprinkled chopped pistachio to add crunchiness.

I made another simple but lovely dessert from peach, with a little surprise inside of mousse. I add some chopped lychees in it. When people try the first bit, I see they had unexpected surprise on the face, then they are smiling at me. I think it must be extremely good.

White peach mousse with poached peach

Peach mousse
1 white peach
1 tsp lemon juice 
35 g caster sugar 
25 ml Brandy 
1.5 g gelatin, softened in cold water 
80 ml   cream
4  fresh lychees with pit removed, chopped

Poached peach
1 very ripe peach
1/2 orange juice
1/2 stick cinnamon
1 tsp sugar

1. Coarsely chop peach, toss in lemon juice and process in a food processor with sugar, then transfer to a bowl. 
2. Heat 1/4 cup peach with brandy in a small saucepan over medium heat. Add the gelatin to pan and stir to dissolve. Fold gelatin mixture into remaining peach mixture and refrigerate for 10 minutes or until starting to set. 
3. Whisk cream until soft peaks form, fold through peach mixture, add chopped lychees. Divide in to serving bowls and refrigerate for 3 hours or until set. 
4. peel off the peach skin, slices the peach. In a small saucepan add sugar, orange juice, cinnamon and peach skin,  put a lid on top and slowly simmer for 10 minutes, add the peach simmer for another 3 minutes.
5. Place some peaches on plate, drizzle over some of the juice, server with the mousse.

If you don't have lychee on your hand, the peach mousse is good enough on itself.

White peach mousse with poached peach

Peach mousse
1个白桃
1 tsp 柠檬汁
35g 糖
25ml brandy
1.5g 吉利丁 用冷水泡软
80 ml 鲜奶油
4颗新鲜的荔枝，去核

Poached peach
1个非常熟的白桃 最好颜色比较红
1/2个 鲜榨橙汁
1/2根 肉桂棒
1 tsp 糖

1. 把桃子切大块，与柠檬汁混合。放入食物处理器，加糖一起搅成泥。
2. 取1/4杯桃子泥，加入brandy，在小锅里用中火加热煮至微滚。倒入吉利丁搅拌至完全溶解。把煮好的混合物与剩下的桃子泥混合， 放入冰箱10分钟，或者直到混合物开始凝固. 
3. 鲜奶油打法到软性发泡，拌入桃子泥混合物。在每个容器中都放入荔枝，把mousse倒入容器，在冰箱里至少要冰3小时。
4. 把桃子的皮剥去，桃肉切片。在小锅里加入糖、橙汁、肉桂棒和桃子皮，盖上盖子，小火微滚10分钟，然后加入切好的桃子，再微滚另外3分钟。
5. 把煮好的桃子摆盘，浇上一些汤汁，和mousse一起享用。

如果没有荔枝可以省略，peach mousse本身的味道就相当的好。 这个mousse相当的软，只能放在杯子里面吃，不适合脱模。

It has been sleeping in the closet for more then 20 years, its time to wake up.

Meet someone new, ate something for first time.
The unexpected surprise makes travelling more enjoyable, isn't it?

Today I see the summer.
I'm gonna leave for few days, will catching up with you when I get back.
Have a nice weekend, everyone.

只想安安静静的做甜点，安安静静的给它们拍照。可是为什么就会有些令人生厌的事发生呢，讨厌，真的很讨厌。

问一声难道就那么难么？

As I said before, I hate thief.

Just want do my things, and who ever want repost my staff on your website for any reason, please ask me first. Thanks!!!

照片已经撤掉了，链接我也就删了 。

身体恢复了，就迫不及待的想要出门。
小雨中，望着满地飘零的花瓣，说不出的失落。沿着小街慢慢的走，发现长凳上，不知谁，收集了这束樱花，却忘了带走。

我捧着它，小心的带回家。这些花应该是已经凋谢，被雨水打落的，因为花瓣不停掉落，我以为它撑不到回家的。

到家后做的churros，等到拍照时天已经很暗了，将就将就吧。
简单的说，churros就是西班牙的油条，甜点。炸好后在白糖里滚一下，沾着冰的巧克力饮料，是很好吃的。
Every town in spain has at least one "churreria", where u can buy lines or coils of fried doughnuts to dip in thick, rich hot chocolate or 'cafe con leche' for breakfast. 
                                                                                                                            ------  From Moro
This time serve with chilled chocolate.