Tokyo Desserts

You know it is August when you are in a hot kitchen making jam. Figs are just starting to show up in the supermarkets so it is time to start cooking.

Figs have a lot of water and I haven't been very successful in baking with them so I am sticking with jam. I really enjoy the taste of this jam on a piece of dark bread.

The recipe includes both sugar and honey for sweeteners. Be careful with using honey since it can overpower the taste of the figs. Please adjust the honey to your own taste as well.

I start with cleaning the jars & lids with hot water to ensure that they are thoroughly sanitised. Be sure to dry as well.













 Wash & dry the figs.


















Cut into bite size pieces.

Jam is bubbling away

Recipe:
750 grams figs (approximately)
1/2 cup fresh lemon juice
zest of 1 lemon
1/3 cup honey
1/2 cup sugar

You can add other flavors such as cinnamon or ginger as you like.

- Combine all of the ingredients in the pan and let sit for about 15 minutes.
- Put on a medium heat and bring to a boil.  Cook for about 35 - 40 minutes. The water will start to reduce and the mixture will become more dense. Skim off the debris from the top while cooking.
- Knowing when the jam is ready can be difficult. Keep a plate in the freezer and drop some of the mixture onto the plate and put back in the refrigerator for about 30 seconds. When you tip the plate, the mixture should be thick and not watery. When it reaches this state then remove the pan from the heat and fill the containers.
- Put on the lids immediately and let cool before storing in the refrigerator.
- Recipe makes 3 cups (600 ml) of jam (and a little extra for tasting).

Peach Pie topped with Fresh Cream

Summer is full on hot! We were enjoying warm weather in June but now the thermometer is hitting the middle 30's - Celsius that is.

I was never a big fan of peaches but I tried this new recipe and I have become hooked. Not only does it taste great, but it only takes about 20 minutes to put together.

I baked this recipe in a both a traditional pie pan as well as a loaf pan and both turn out great.  Pair this pie with vanilla ice cream for the most excellent summer dessert!

Recipe:

Baking peach pie using a loaf pan

Cut yourself a slice of the mixed berry pie!

Summer and it's berry pie season. I've always favored apple pies but after seeing all of the fresh berries in the store I was too tempted to buy them.

This pie combines all of the berries you like - strawberry, blueberry and raspberry. You can add a few pieces of rhubarb for more variation if you like. Rhubard is difficult to find around Tokyo so I don't use it.

The recipe for the crust below is very flaky and crisp so I highly recommend it.








 Crust
170 grams flour
1/2 teaspoon salt
100 grams butter
1 tablespoon sugar
1 egg

1. Put  flour in a bowl and lightly whisk to add air. Cut the butter into small pieces and add to the flour. Use a pastry cutter to mix in the butter. Can also use fingers to mix in the butter - should be blended well. Add in the egg.

Brush with egg before baking

Cool thoroughly before serving

Forget dinner, go straight to dessert!

There is a great kitchen supply area in Tokyo called Kappabashi and I bought  cute dessert cups there so had to make something to fill them.

This dessert has several items in it - strawberry mousse, cake, custard cream, and fresh strawberries and blueberries. I am providing the recipes if you want to make everything from scratch but you can substitute store bought things such as the cake if you need to save time.

Cake:
2 eggs
60 grams sugar
1 teaspoon water
50 grams flour (sifted)
20 grams butter (melt over hot water)

1. Whip the eggs and add the  sugar and water until they are yellow and fluffy. Add the sifted flour and mix well then add in the melted butter - add in portions and mix each time before adding more.
2. Pour into a square baking sheet (about 20 cm x 20 cm) which is covered with baking paper. Bake at 180 degrees Celsius for 15 minutes. Cool after removing from the oven.

Custard Cream:
2 egg yolks
100 cc milk
20 grams sugar
15 grams flour
1 teaspoon strawberry liquor

1. Mix the egg yolks with the sugar and flour using a small whisk. Heat the milk in a saucepan until lightly boiling then add to the egg yolk mixture and mix. Add back to the saucepan and cook on a low heat until it thickens. Continually mix using a small whisk. Do NOT overheat.
2. Remove from the pan and cool in a bowl. Cover with plastic wrap while it cools so that the top does not become hardened.

Strawberry Mouse
100 grams cream cheese (softened)
50 grams sugar
200 grams strawberry puree
6 grams gelatin (softened in water)
200 grams fresh cream

1. In a bowl, mix the cream cheese and sugar.
2. In a saucepan, lightly heat the strawberry puree. Turn off the heat then add the gelatin. Mix with a small whisk until it is all dissolved. Pour into a bowl and cool.
3. In a separate bowl, whip the fresh cream until peaks appear, do not over whip.
4. When the puree is room temperature, add it in portions to the cream cheese and mix well using a whisk. Place this over a bowl filled with ice to firm up the puree. Keep the puree over the ice water until it becomes pudding consistency. Use a whisk to keep it loose.
5. Add the fresh cream in portions to the puree mixture, use a whisk to mix.

Putting Things Together
1. Cut the cake to fit in the bottom of the dessert cup then layer with the custard, fresh berries and mousse. You can design the dessert as you like ;)
2. Refrigerate for at least 30 minutes before serving

Dessert is ready!