• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • Etsy
    • YouTube
    • Amazon
  • My Account
    • My Account
    • Cart
  • About us

Dans la lune

March 20, 2020

Vanilla panna cotta

Vanilla panna cotta

Print this recipe
Persons
5
Prep Time
15 minutes
Cook Time
15 hours
Total Time
15 hours, 15 minutes
Vanilla panna cotta

Ingredients

  • 300ml whole milk
  • 200ml heavy cream/whipping cream
  • 70g white sugar
  • 1/2 tsp vanilla extract or vanilla beans
  • 5.5g gelatin - dissolve with 1.5 tbsp water

For the sauce

  • 170g strawberry - cut into chunks
  • 40g white sugar
  • 1 tsp lemon juice

Instructions

  • 0. Dissolve the gelatine into 1.5 tbsp water.
  • 1. Add the milk, heavy cream and sugar into a cooking pan and cook over medium heat until just before it starts boiling (about 60℃). Remove from the heat and add the gelatine from #0. Stir until it has dissolved completely. Add vanilla and mix.
  • 2. Divide the mixture among 5 ramekins (or glass cups) and leave them to cool down. Place into the fridge for 5 to 6 hours, or until fully set (even overnight).
  • 3. In the meantime, make the coulis In a small sauce pan, combine strawberries, sugar and lemon. Bring to a low boil and cook 5 to 6 min or until syrupy.
  • 4. Remove from the heat and let it cool down to room temperature.
  • 5. Pour the strawberry mixture into a blender and puree until smooth. You could skip this step if you like it.
  • 6. Pour the strawberry sauce on top of the panna cotta and then serve.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Chilled Desserts, Cooking, Cooking Recipe, Fruits, Sweet cooking

March 19, 2020

Strawberry mille crepe cake

Strawberry mille crepe cake

Print this recipe
Serving Size
18cm round cake
Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
Strawberry mille crepe cake

Ingredients

  • 100g plain flour/cake flour ( T45) - sifted
  • 20g wheat starch - (If you don't have any, then increase plain flour to 120g)
  • 2 eggs
  • 10g sugar
  • dash of salt
  • 420ml whole milk
  • 30g unsalted butter
  • dash of food coloring (red) - optional

For the strawberry puree

  • 80g strawberries - cut into chunks
  • 20g white sugar

For the filling

  • 80g strawberry - thinly sliced
  • 400ml heavy cream/whipping cream (more than 35% fat is preferable)
  • 70g white sugar
  • 10g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

Instructions

  • 1. making strawberry puree In a small sauce pan, combine strawberries (80g) and sugar (20g). Bring to a low boil and cook until syrupy. Remove from the heat and let it cool down to room temperature.
  • 2. Once it has cooled, pour the strawberry mixture into a blender and puree until smooth. Set aside.
  • 3. making crepe dough In a bowl whisk together eggs, sugar and salt, using an egg whisk. Pour the milk into the egg mixture slowly, gradually and mix well.
  • 4. Add the sifted flour and wheat starch and mix well until the batter is integrated.
  • 5. Strain the crepe mixture through a fine sieve. Add the strawberry puree and mix. Add also food coloring if you want the dough to have a more red color (optional). Then add the melted butter and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min~1h or even overnight.
  • Cooking the crepes :
  • 6. Set a non-stick frying pan (about 20cm) on medium high heat. Once the pan is hot, brush with oil and remove excess with a paper towel (a thin application, only the first time is fine). Pour enough batter to cover the bottom of the pan and swirl it to coat evenly.
  • 7. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down. Set aside. Repeat until you finish all the batter.
  • 8. Once cooled completely, use an about 18cm round plate or a cake bottom as a guide and cut off the crepe in excess.
  • Putting it all together :
  • 9. Whip chilled Whipping Cream (400ml) for a few seconds, add granulated sugar (60g), and beat until stiff peaks form.
  • NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
  • 10. Now spread a good amount of cream evenly over one crepe. Cover with another crepe and repeat until all have been used. Place "thinly sliced strawberries" within a few layers, not all the layers.
  • 11. Let it chill in the fridge for a few hours until it has set. Dust with some powdered sugar over the cake to decorate.
  • _NOTE : _ I recommend non-melting powdered sugar if you can get it!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Cuisine, Fruits, Sweet cooking

December 17, 2019

Strawberry ice cream with compressor machine

Strawberry ice cream with compressor machine

Print this recipe
Serving Size
About 1L ice cream
Prep Time
1 hour
Cook Time
40 minutes
Total Time
1 hour, 40 minutes
Strawberry ice cream with compressor machine

Ingredients

  • 350g strawberry - cut into chunks
  • 50g white sugar
  • 1 egg yolk
  • 250g whole milk
  • 30g white sugar
  • 30g inverted sugar syrup
  • 20g glucose syrup or 2 tbsp glucose powder
  • 100g heavy cream/whipping cream
  • We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

  • 1. Combine strawberry and sugar (50g) in a saucepan and cook it over medium heat until strawberries have softened. Remove from the heat and set aside.
  • 2. In a bowl add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar (20 to 30g) and mix.
  • 3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min, stirring occasionally to avoid burning.
  • 4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
  • 5. Once the milk mixture is cooled completely, add the strawberry sauce. Mix well.
  • 6. Add heavy cream and mix.
  • 7 Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
  • 8. Transfer the ice cream to a storage container, and let it freeze until you eat!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Ice Cream, Sweet cooking

Like our products? Follow us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEWING PATTERNS, COOKING RECIPES & ACCESSORIES

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Mochi Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables
  • Latest
  • Popular
  • Comments
  • Tags
  • Chicken Isobeyaki December 21, 2021
  • Katsuo Furikake – Japanese Rice Seasoning August 29, 2021
  • Spinach Ramen Noodles with Philips Pasta Maker August 29, 2021
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Fresh pasta with Philips Pasta Maker August 1, 2020
  • Homemade Udon w Philips Pasta Maker March 20, 2020
  • Dans la lune Thanks for the kind words! I think I got the 2mm s
  • jill ross thank you for these great recipes I brought my mac
  • oscar mackenzie i love you
asian Bento chicken cooking cuisine Cuisine japonaise dejeuner diner dinner easy facile homemade japanese Japanese cooking Japonais japonaise lunch paris poulet quick rapide recette recipe resipi Rezept สูตรอาหาร お菓子 チキン ランチ ラーメン レシピ 作り方 作り置き 和風 夕食 手作り 日式 日本 時短 献立 簡単 自家製 食譜 레시피 일본

© 2022 DANS LA LUNE - Template by Bloom