Food and Finding Inspiration | A Diary of Sorts

"Father" by Katharine Petkovski:

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I know this is a bit of a different style video than what I usually post but it s representative of how I have been feeling over the last two weeks. This video took me a little longer than usual and I know it s a bit of a risk posting something like this as it is so personal but it just felt like the story that I needed to tell right now.

Lemon Cake:
240 g flour
1 1/2 tsp baking powder
1/2 tsp baking soda
5 g salt
150 g butter
250 g sugar
3 eggs
1 tsp vanilla
160 ml milk
3 tbsp lemon zest
80 ml lemon juice

In stand mixer, cream together butter, sugar, vanilla and lemon zest. Add eggs to creamed butter and sugar mixture one at a time until well incorporated. In a bowl mix together the milk and lemon juice and set aside. In another bowl, mix together the dry ingredients- flour, baking soda, baking powder and salt. Alternate between adding milk mix and dry mix until the batter comes together.
Bake in a sheet pan at 175 C, 350 F for 15-20 minutes.

Cream Cheese Mousse:
200 ml cream
180 g cream cheese
75 g sugar
6 g gelatine

Whip cream in a stand mixer until it reaches soft peaks and set aside in a bowl. In a stand mixer, whip cream cheese, sugar and vanilla. Bloom gelatine in a bowl of water. Once bloomed transfer gelatine to a small microwaveable container and cover with a few tbsp of water. Melt for about 10-20 seconds. Whisk the melted gelatine into the cream cheese mixture then fold the whipped cream into the cream cheese and gelatine mix.
Using rectangular silicone moulds, pipe the cream cheese mousse in to fill about half of the mould. Cut your lemon cake to just under the size of the molds and push the individual piece of lemon cake into the mousse forcing the mousse up the sides of the mould. Smooth out the mousse on to of the cakes and transfer to the freezer.

Lemon Curd:
4 lemons, zest and juice
200g sugar
100g butter
3 eggs, plus 1 egg yolk

Whisk together lemon zest, juice, sugar, eggs and egg yolk. Place over a double boiler and whisk continuously until thick. Add in the butter a cube at a time and allow to melt while whisking. Continue whisking until thickened again. Place in the fridge to set.

Spirulina Buttercream:
85 g butter
180 g icing sugar
1 tsp blue spirulina
1 tbsp whipped cream

In stand mixer fitted with paddle attachment whisk all the ingredients together until smooth.

Blueberry Buttercream
85 g butter
180 g icing sugar
1 cup blueberries 150
1 tbsp whipped cream

Place blueberries in pot over medium heat and allow to cook down until soft and jam like. Cool. Add cooled blueberry coulis to butter, sugar and whipped cream in a stand mixer and whisk together until smooth.

Raspberry Gel:
300 grams raspberries
125 sug
125 water
3 grams agar agar

Heat raspberries, sugar, agar and water in a pot over low heat. Bring to a boil for 1-2 minutes then strain the seeds out. Cool in the fridge until set. Place the set jelly into a blender and blitz until smooth.

Chef Studio

96 receitas
Categoria: Lanches

Chef Studio

96 receitas
Categoria: Lanches