Nutella Panna Cotta – Quick fix for enjoying Nutella Day!

So yesterday February 5th, was World Nutella Day! Yep, it’s an official food holiday!!! They even have a dedicated web-site, specially for that day: On which I had the pleasure to see that my recipe from last year, the Nutella Brownie Ice Cream, was featured! Among hundred of other recipes, but still, what an honor! It was an amazing recipe, honestly, this ice cream was amazingly decadent!!! Have a look below!

Nutella Brownie Ice Cream, Spontenious Decadence

Before the celebration begins, here are a few facts and history about this delicious paste:

Nutella, manufactured by the Italian company Ferrero, was introduced on the market in 1963. The recipe was developed from an earlier Ferrero spread released in 1944.

A few fun facts about Nutella:

— Nutella’s 40th anniversary celebration is in the Guinness Book of World Records as the largest breakfast, having hosted 27,854 people at the AufShalke Arena in Gelsenkirchen, Germany, on May 29, 2005.

— The amount of Nutella produced worldwide in one day is equivalent to nearly three times the weight of the Statue of Liberty.

— More than 70 million hazelnuts are used worldwide each day in the production of Nutella.

— The number of jars sold annually, if lined up, would wrap around the moon four times.

— The amount of Nutella produced in a day could provide every person in San Diego with one jar.

– In France, senator Yves Daudigny proposed a tax increase on palm oil from €100 to €400 per metric tonne. At 20%, palm oil is one of Nutella’s main ingredients and the tax was dubbed “the Nutella tax” in the media. (that’s nuts, right??? Those crazy French and their taxes…)

For more fun facts, check out Nutella’s website,

Now, about the recipe…

I have been thinking about what recipe to do to celebrate that special day, for a long time… But then I ran really short on time, and when I finally had a chance to sit down and decide on something, it was 9:30pm on Monday night! Thankfully, I found a very easy Panna Cotta recipe, made with 3 ingredients and requiring only 10 min of prep!! perfect! I changed it just slightly of course, so I wrote the different options you can go with. It came out amazing!!! It is very rich, but really good! Next time, I might try half milk half cream, or light coconut milk, or, instead of dividing in 4 serving, I think I’ll do 6… Also, gelatin sheets are hard to find here (bought mine in France), but you can substitute with powder gelatin or agar-agar. Anyway, for the short prep time and ingredient list, it’s definitely a keeper!!!

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Creme brulee a la Julia Child, celebrating all food lovers!

Crème brûlée a la Julia Child

Hello lovers!!!!

This is it, my big thank you to you, dear followers!!!

As mentioned in my previous post, last week, I miraculously jumped from 99 followers to 112!!!! Quite impressive, and I have to say, I feel the L.O.V.E!!!! I’m pretty sure that the Rainbow Jello post had a lot to do with that!!! I can see now that you like those kinds of food that are easy, lots of fun and have that whoa factor. So I’ll try my best to make more of those, promised!

Getting back to my thank you; Thank you for your support, your comments, your sharing etc… I began writing this blog just 3 months ago, and it has been a lot of fun. I’m assuming, if you are reading this, that you are a food lover. You know who else in the news was a BIG food lover? Julia Child!!! If you don’t know who Julia Child is, I would assume you haven’t turned on your TV or went out of your house those past couple of days…

Yesterday, August 15th, would have been Julia’s 100th birthday. Unfortunately not of this world anymore, but she will be forever present in the food stratosphere! Thanks to her, French cuisine has been revealed to all North America, been a good cook is accessible to anyone, and food shows are now a multi million dollar industry! Of course our food shows nowadays are not nearly as fun and awkward as Julia’s presentations, but she did open the door to all great chefs to get on the stage and show little at home chefs like you and me, that cooking doesn’t have to be complicated. Just throw yourself in it and have fun!

“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”
― Julia ChildMy Life in France

One of many quotes, that I absolutely love from her! And as a cook, I can find myself represented in some of her most famous quotes:

“The only time to eat diet food is while you’re waiting for the steak to cook.”

“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. ”

“Everything in moderation… including moderation.”

… and many more (you can find some here )

But the one that suits best this post would have to be: “I think every woman should have a blowtorch.” I love this one, because it’s like she is telling women to be fearless in the kitchen just like that. I mean, have you ever used a blowtorch in the kitchen? I have been for a while, but let me tell you, the 1st few times, I was freaking scared!!! to : burn myself, burn others, burn my entire kitchen, and burn my food!!! It is a weapon!!! But she is right, with a blowtorch, you achieve some beautiful desserts such as meringue (refer to my post: Lemon Meringue cupcake) or this delicious Crème brûlée. Get one today, it is a must have in your kitchen! (and you can, eventually, use it for other things, crafts, repair your sink…)

There are many variations to Crème brûlée, but this is Julia Child’s. So I though, since every restaurants and foodies alike out there are paying tribute to Julia Child, it was appropriate to use her recipe:

Recipe:  Julia Child’s Creme Brulee

3 cups heavy cream
1 vanilla bean
6 large egg yolks
1/2 cup white granulated sugar
1/2 cup white granulated sugar

Preheat the oven to 350 degrees. Pour the cream into a stir in the vanilla bean and bring to a simmer. Remove from heat, cover the pan, and let steep for 30 minutes. Whisk the egg yolks and sugar in the mixing bowl until the yolks are thick, pale yellow, and form a fat, slowly dissolving ribbon when dropped from the whisk back into the bowl. Remove the vanilla bean from the hot cream.  Temper the yolks, by slowly stirring the warm milk into the yolks, until all the cream has been added and the mixture is well mixed.  Skim off any bubbles from the surface of the custard. Arrange  ramekins in a baking pan and ladle the custard into each, leaving 1/4 inch at the top for the glaze. Set the baking pan in the oven and pour in enough hot water to come halfway up the ramekins. Bake the custards for 30 – 35 minutes, until the tops are set but the custard in the center is still soft to the touch. Carefully remove the baking pan from the oven, and lift the ramekins from the hot water. Let them cool briefly, and then chill thoroughly in the refrigerator, covered with plastic wrap, until completely cold or over night.  Sprinkle a tablespoon or so of the remaining  sugar over each custard and smooth it gently with the back of a spoon, forming an even layer of sugar that completely covers the surface.  Using a cooking torch (or a plumber’s torch, that’s what I do), melt the sugar until it starts to caramelize.  Serve.  Eat.

Bonus link: Please check out this video of Julia Child, definitely one of my favorite!!!! As usual, she is not afraid of making a fool of herself, because she is herself! And you can see her using an actual blowtorch!!! Priceless!!! On Youtube

I prefer to use white granulated sugar instead of light brown sugar like most recipes are calling for, to do the top caramelized crust. That was a trick from my dad. As a caterer, he had this dessert on his menu for the longest time, and using white sugar makes the crust hard and glossy, forming like a beautiful caramelized shield, that you take pleasure to tap and crack!!! HUMMMM, this is the best part! I also use a plumber’s torch instead of cooking torch (other tip from dad), it’s cheaper, last longer, and works just as great!

So like Julia would say:

“Bon A Petiet!”


You might also like:

Lemon Meringue cupcake

Lavender Panna Cotta! 

sumo's Sweet StuffI Heart Nap Time

Crazy for Crust

Update August 22nd 2012:

This post was featured in the top 16 (out of 300+) best posts on Friday Features, on this amazing DYI and recipe sharing blog: WhipperBerry. Thank you so much for your support Heather, and thank you all for your interest!!!

Love xoxo


Rainbow Jello * Happy Pride Vancouver!!!

Rainbow Jello

Happy Pride Vancouver!

This weekend, Vancouver is celebrating Pride, with their annual festivities, all crowned by the Pride Parade tomorrow. Needless to say, the city is wearing its colors!!!! Plus it is HOT this week-end!!! So what is a most appropriate dessert than a cooling Jello, all rainbow like??? I don’t know if you can pull better for the occasion, seriously. This dessert is stunning in colors, and high in flavors. Maybe, the only way you could make it interesting, is to replace some of the water with… Vodka??? Hey why not, it’s party time!

Well not this time, cauze my kids really wanted to eat some… Beside Pride, this is a perfect show off dessert for a kid’s birthday party, or any occasion!

It does take quite a while, that is fair to admit… But’s it is so worth it! It would take less time if you pour everything in one dish rather than little cups, like I did, and you can always do less colors. It’s good to have a side project that you can do in the kitchen while doing this. It’s not taking 4 hours of hard work, you just boil, stir, pour, rest 15 min and repeat… So you have plenty of time to do something else on the side.

Some use Cool Whip, yoghurt or sour cream instead of condensed milk, but this is what I had, and it worked great!

My cousin in law, Mrs. Taz, is making this dessert on occasions, and that’s how I discovered it, but I never managed to get the recipe from her…

Thanks to Cheryl, the “Food Slut” (hey, she choose her blog name, not me!!!) for her great post on how to do the Rainbow Jello. It was the easiest tutorial I found on line.

Show off your Pride colors people!!!!

Ingredients (yield 20 2 oz cups / or 1 square 9 inch pan)

  • 6 boxes of Jello, rainbow colors:
  • red: cherry
  • orange: orange
  • yellow: lemon
  • green: lime
  • blue: berry
  • purple: grape
  • 1 and 1/2 cans (12 oz) evaporated milk
  • water


  • Add one packet of Jello to 1 cup of boiling water. Stir to dissolve completely. Pour 2/3 cup of the Jello into the prepared pan (or the glasses), and chill for 15 minutes. Meanwhile, add enough evaporated milk to the remaining Jello to make 2/3 cup. Stir to blend. When first layer has set for 15 minutes, carefully pour milk mixture over it, and chill for 15 minutes. Repeat with remaining colors. Once all layers have been poured, allow to chill for at least 2 hours if you want to unmold. Unmold onto a serving platter, cut into squares or shapes using cookie cutters, and serve. You can top it with Cool Whip, or whipped cream, and confettis!
  • Note from Cheryl, which is what I did as well: ” The way I did this was to mix up the next color as soon as I poured the first layer of the previous color. For example, as soon as I poured the first layer of yellow jello, I heated up water and mixed up the green jello. Once it was dissolved, I poured 2/3 cup of the green jello into another measuring cup, then stirred in the milk to the rest of it. You need three measuring cups to do it this way. That gives it some time to cool down a little before it’s time to pour it into the pan, but not so much time that it begins to set up too much to pour”

– Creme Brulee a la Julia Child

– Peanut Butter & Jam Popsicles

– Lavender Panna Cotta

I Heart Nap TimeLil\'LunaToo Much Time On My Hands

Updates post-publishing:

Aug 18th: This post was featured on the top 20 of The Sundae Scoop, from the beautiful blog:  I heart Nap Time!!!

Aug 28th: Post was featured on the top 6 of the Winthrop Chronicles!!!

Thank you for your support!!!

I Heart Nap Time


Lavender Panna Cotta! Hello summer!!!!

Lavender Panna Cotta

This is it! Last post before leaving for France! I will definitely try my best to post some of the amazing goodies that we will enjoying over there! Stay Tuned!

Tartine & Maple

Last week as I was clearing some weeds in the garden, I rubbed myself against the flowering lavender plant and it smelled so good and refreshing! I carried on that smell all day, so when in the kitchen, I couldn’t help but wonder how could I use the amazing flavor of lavender in cooking… I have heard of lavender desserts and even in savory dishes, but never tried it.
After drying in bouquet of lavender for about a week, I decided to give it a try in a Panna cotta. Creamy dishes usually works well with balancing strong flavors, so it seemed like a perfect way to try it out.

While infusing the flowers in the cream, you can control if gets too strong, add more cream, if not strong enough, steep it overnight or blend some the flowers in the cream with a hand blender (thats what I did, since after a whole night of steeping, I could not really find the flavor strong enough). So I definitely recommend to get it started the night before. After you achieved the right amount of flavor, making Panna cotta is a piece of cake! Delicious with a lot of different flavor, you can try almond, pistachio, coconut… By just adding natural extract to the cream instead of the flowers. Panna cotta is best enjoyed with a side of berries, cooked and cooled, or pretty much any fruit coulis.
Bon appétit !!!!

Ingredients (serves 6)

For the Panna Cotta

  • 1 envelope unflavored gelatin (about 1 tablespoon)
  • 1 can (12 oz) evaporated milk (2%)
  • 12 oz heavy cream
  • 1/3 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 stems of dried lavender with flowers

For the berries sauce

  • 1 cup of cherries
  • 1 cup of raspberries
  • 1 cup of blueberries
  • 2 tablespoons of vanilla sugar


  • In a thick bottom saucepan, bring cream and evaporated milk just to a boil over moderately high heat, stirring. Remove pan from heat and stir in lavender stems and vanilla. Let steep, overnight if possible, for a more intense flavour.
  • Bring back to a light boil and add sugar and gelatin. Stir until dissolved. Remove lavender stems and use a hand mixer to get rid of gelatin clumps. If you want a stronger lavender taste, remove some lavender flowers from one stem and blend it in the cream with the hand mixer.
  • Divide cream mixture among 6 ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or until firm.
  • Cook the fruits together with the sugar until just soften. Chill in the fridge until serving.
  • Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. Serve with a spoonful of berries around.

For the easy to print, share and email recipe, visit my Recipage!

Ricotta Cheesecake

Ricotta in replacement of cream cheese make a delicious and light testing cheesecake. Here are 2 examples of Ricotta cheesecake:

Ricotta Cheesecake (cupcake size) with Chocolate streusel

Ricotta Blueberry Crustless cheesecake (mini) with Lemon Streusel
















The recipe was inspired my a blog post from CaffeIna:

CaffeIna (late) birthday and the most amazing cake I’ve ever had!


Ingredients (1 big cake or 18 cupcake)

For the crust

  • 1 1/2 cups graham cracker crumbs (or Speculoos crumbs if you can find)
  • 1/3 cup butter cut in small cubes
  • 1/3 cup sugar

For the filling

  • 1 stick (110g) of butter soften
  • 150 g (¾ cup) sugar,
  • 5 eggs at room temperature
  • 500 g (17.6 oz) ricotta at room temperature

For the streusel

  • 75 g (2.6 oz) sugar
  • 75 g (2.6 oz) butter
  • 150 g (5.3 oz) all-purpose flour
  • 2 tbsp cocoa powder or 2 tbsp of lemon peel


  • Preheat your oven at 350 F.

For the crust

  • Put all ingredients in a food processor and blend until crumbly. Spread on the bottom of your pan or cupcake molds. Press the mixture down. For cupcakes, use a drinking glass to press down the crust.

For the filling

  • Whisk the butter and sugar until white and fluffy. add the eggs one by one, blending them well to the mixture before adding more. Then add the ricotta and whisk more until all the ingredients are well blended with no clumps. If your ingredients are not all at the same temperature, clumps might form in your mixture.

For the streusel

  • Put all ingredients in a food processor and blend until crumbly. Transfer to a bowl and press the mixture between your fingers to form little clumps.
  • Pour the filling over the crust (place blueberries or other berries on top of the crust before pouring the filling if you are going for the berry/lemon version). Then spread some streusel mixture on top of the filling, covering generously your cake. Bake for an hour for one big cake, or 25 to 30 min for cupcake size portions. When done, let cool on a grill.
  • Store at room temperature in an air tight container.

Find the easy to share, print and e-mail recipe on my Recipage!