Tag Archive: dessert

Sweet Steamed Dumpling

Sweet Steamed Dumpling | At Down Under | Viviane Perenyi

A year ago or so I had my first taste of sweet steamed dumplings. It was during a dumpling class taught by Vicky Ha of House of Dumplings.
As much as I like savoury dumplings, the sweet ones stuck in my mind as I found them original, all round and smooth, bathing in a sweet flavoured broth.

Back at home, I tried to recreate them.
They are rather simple to prepare. Don’t be impressed by the shaping process and give it a go.

Sweet Steamed Dumpling | At Down Under | Viviane Perenyi

I used here a peanut filling hoping to reduce the stock in my pantry.
Now that I have to empty the whole pantry in a couple of weeks, I just wonder why did I buy so many…

Anyway, I particularly find these sweet dumplings comforting, served steaming hot with a ladle of warm ginger syrup. They are perfect on a chilly winter night.

I also would like to thank you all for your supportive words on the previous post. Merci.

Sweet Steamed Peanut Dumplings
For 10-12 balls

50g rice flour
50g glutinous rice flour
75ml water (more if needed)
Handful black sesame seeds (optional)

Peanut paste
30g roasted peanut finely ground
15g sugar
1 tsp water

Ginger syrup
150ml water
120g brown sugar
1 cm ginger piece, peeled and sliced

Mix together peanut, sugar and water to form a thick and sticky paste. Keep it aside.
In a bowl mix flours together. Make a well in the centre and add water. Knead slightly to get a homogenous dough adding a teaspoon of water if necessary to adjust. Scoop a piece of dough and roll it between your palms to form a small ball -2cm diameter. Hold the ball in the palm of your hand and with your index finger gently press the ball and make a cavity in the centre. Widen the cavity by pressing the edge between your thumb and index finger and rotating the dough. Scoop peanut filling and roll it in a small ball -half the size of the dough ball. Place the peanut filling in the cavity and carefully close the dough. Lightly roll the ball to insure the filling is fully wrapped and sealed. Press slightly one side of the ball into sesame seeds and place on a plate. Proceed the same way with the remaining dough. Prepare a bamboo steamer over a pan of boiling water. Steam for 10-12 minutes. In the meantime prepare the ginger syrup. In a saucepan, melt sugar with water and ginger slices over medium fire. Bring to a boil and stir from time to time until the liquid thicken. Share equally the dumplings in 4 bowls, remove ginger slices from the syrup and pour over dumplings.

Sweet Steamed Dumpling | At Down Under | Viviane Perenyi

All images © Viviane Perényi 



And Me Berry !

Tarte Macaron aux Fruits Rouges | At Down Under | Viviane Perenyi

One cut after another the paper Christmas tree I’m crafting is taking shape. I’m excited and going to share it with you soon…
But for now let’s speak about the dessert I told you about in my previous post. Not a conventional Christmas dessert, a tart. But not any kind of tart, a macaron tartlet. And the dessert Paprika and I agreed to have on our table for the Christmas eve dinner- even if I know I’ll prepare a beigli too.
Summer fruits and berries are plentiful right now and this tart makes a good use of them.
The original idea was found in a bakery in Paris, during our trip last July. We were invited for a dinner and we brought the dessert. We knew that our host is very fond of strawberries, so we chose a tart nicely garnished with fruits rouges -mixed berries.
The dessert was a hit. Not so keen on berries (except for blackberry) and macaron myself, I was the first surprised to say that I like it. So much that I thought of recreating the tart back in my kiwi kitchen this summer.

Mixed Berry Macaron Tartlets | At Down Under | Viviane Perenyi

And here it is. It was not that obvious though. After a first failing attempt to make the macaron base, I’ve read and watched different resources over the net and in books before giving another try. Here’s a medley from my readings. I was all excited when I saw the little pied forming under the macarons and the shells remaining intact. All this -endless- sifting time was finely rewarded !

Once you are done with the base, the tart is easy to assemble. And the macaron shells can be made one or two days ahead and kept in an airtight container. On the day, I advice you to dress the tartlets a couple of hours before and let them rest in the fridge.

I promise you that you’ll like this tart and your guests too !

Mixed Berry Macaron Tartlets | At Down Under | Viviane Perenyi

Mixed Berry Macaron Tartlets
(Makes 6)

Macaron Base

3 large egg whites at room temperature
65gr / 5 tbsp granulated sugar
85gr / 2/3 cup ground almonds
150gr / 1 1/2 cup powdered sugar
1 1/2 tbsp of unsweetened cocoa powder

In a food processor pulse together ground almond, powdered sugar and cocoa to a fine powder. Sift the mixture through a sieve and keep aside. Prepare two baking sheets lined with baking/ parchment paper. Draw 10cm / 4 inches diameter circles on baking paper, allowing large spacing between each circle (3 circles on each baking sheet). Turn over the baking paper on the baking sheet. In a clean and dry mixing bowl, using an electric beater, beat egg whites on high-speed until they are foamy. Gradually add the granulated sugar to the egg whites. Keep beating until the meringue is stiff, firm and has a glossy texture. Gently fold in the sifted almond mix and using a spatula stir to incorporate the almond mix. (This video tutorial was helpful for the macaronnage step). Fill a piping / pastry bag with the batter. Pipe the batter onto the center of the circles drawn previously on the baking paper. Keep in mind the batter tends to spread so pipe a smaller circle of batter to reach the final wanted diameter. Rap firmly the baking tray on the work surface a couple of times to even the surface. Let dry the macaron at room temperature for 30 minutes or more until the batter does not stick to your finger when you touch it (mine took more than one hour). Place an oven rack in the middle of the oven and preheat the oven to 150˚C / 302˚F. Place the baking sheet on an oven grid above the oven rack and bake for 20-22 minutes. Remove the baking sheet from the oven and allow macaron shells to cool for a couple of minutes on a wire rack before removing them from the baking paper. Proceed with the second batch the same way.


270gr mascarpone
350gr (about 3 cups) mixed fruits rouges (strawberry, raspberry, blackberry…)
Icing sugar for sprinkling.

Spread mascarpone on the macaron shell and lay over fruits (sliced if necessary). Let rest the tartlets in the fridge and remove them 10-15 minutes before serving. Sprinkle icing sugar on top and serve.

Mixed Berries Mascarpone and Macaron Shells | At Down Under | Viviane Perenyi


The Simple Way

© 2012 Viviane Perenyi - Labne Beetroot Salsa and Mint Tartine

Sometimes the best things are the simple ones.
Simplicity is underrated.
We live in a world that feels like a constant and endless auction and where less is more is not the mainstream.
Yet there’s a kind of beauty in simple things that more often than not attract me.
And what I share with you today is definitively easy. Yet tasty.

© 2012 Viviane Perenyi - Labne Beet Salsa Tartine

I initially intended to prepare the drained yogurt to eat it in a savoury way. Which I did. Generously spread on sourdough toasts topped with a beetroot salsa and fresh mint.
Lunch, the simplest way.
It was afterward that I thought of having something sweet. And that’s how came the idea of another kind of truffle. Made of plain drained yogurt, nicely coated with pistachio and served with honey.
An effortless dessert made with a twist…

© 2012 Viviane Perenyi - Pistachio and Labneh Truffle with Honey

Yogurt and Pistachio Truffle with Honey or Sweet Labneh

250g yogurt drained overnight in a muslin cloth (makes about 105g)
30g pistachio, freshly grind
2 tbsp of honey

With a melon bowler scoop the labneh and roll it gently between your palms to form a little ball. Roll each ball in the ground pistachio and place in a shallow plate. Pour honey on top before serving.

© 2012 Viviane Perenyi - Labne with Pistachio and Honey