raspberry parfait with vanilla Bourbon

What is not made for a kitchen robot... red and beautiful: I made this parfait.

chocolate cheesecake with raspberries

With this recipe I take part in the contest of the blog of Sayuri Dolci dal Mondo!

cheesecake

I had never liked cheese cake because in my mind the cheese was part of the salty things; but when I tasted it for the first time in London years ago (even if its birthplace is New York, but has Greek origins!) I fell in love, its flavour brings me immediately to London in one of those coffee shops, where I feel in the exact center of the world. So in my passion for pastry I've tried it even in more than one version.
Voilà the recipe....

Serves 6

• 250 g biscuits
• 2 tablespoons of granulated sugar
• 100 g butter

For the cream 

• 300 g dark chocolate
• 2 eggs
• 100 g icing sugar
• 1 vanilla bean
• 500 g of ricotta cheese
• salt

To decorate:

• icing sugar
• 2 tablespoons apricot jam
• chocolate chips
• chocolate little decorations
• raspberries

Preheat oven at 180°

1. Prepare the base of the cake with chopped biscuits, sugar and melted butter. Grease a mold in 24 cm diameter (preferably a hinged) pour the mixture pressing well to form a layer 1/2 cm thick.

2. For the filling, melt the chocolate in the microwave or in a water bath over low flame.

3. Shell the eggs and separate the yolks from the whites; beat the first with icing sugar and the seeds of the vanilla bean, until it becomes a creamy white.

4. Add the ricotta cheese, one tablespoon at a time, add the melted chocolate stirring constantly. Whip the whites until stiff with a pinch of salt, pour them gently stirring from bottom to top in the chocolate mixture and pour everything into the mold.

5. Bake the cheese cake for 1 hour, let cool. Unmold in the serving plate, spread a thin layer of jam over the entire cake, decorate the sides and the topping of the cake with chocolate chips, raspberries and mint leaves.

 

raspberry bavarians

                                 

With this recipe I participate to un-anno-ammodomio-marzo
It's very easy and refreshing.





If you prefer you can simply use strawberries instead of raspberries.

Serves 8.

• 12 g gelatin sheets
• 400 g raspberries
• 150 g sugar
• 1 lemon
• 5 dl fresh cream
• icing sugar for the molds

to finish

• chopped almonds
• mint leaves

1. Soften the gelatin sheets in cold water for 15 minutes, then squeeze and set aside.

2. Puree the raspberries in a blender (keep, however 100g for garnish) with sugar and lemon juice. Dissolve the gelatin in a saucepan with a little hot water and then add it to the raspberry sauce.

3. Whip the very cold cream and incorporate gently to the mixture of raspberries. Sprinkle with powdered sugar 8 small molds, pour the chopped almonds in the bottom and then the raspberries mixture. Put in the fridge to harden for at least 3 hours.

4. Dip the bavarians for few seconds in hot water and put on the serving platters, decorate with raspberries, mint leaves and sprinkle with cocoa powder.

raspberry bavarian

This recipe is very easy and so refreshing, perfect after an important dinner.

  



raspberry bavarian

 You can substitute strawberries with raspberries as your pleasure.
Serves: 8

• 12 g gelatin sheets
• 400 g raspberries
• 150 g caster sugar
• 1 lemon
• 5 dl fresh cream
• icing sugar for molds
• to decorate
• chopped almonds
• mint leaves

How to make

1. Soften gelatin in cold water for 15 min., then squeeze and set aside.

2. Puree the raspberries in a blender (keep, however, by 100 g for garnish) with sugar and lemon juice. Dissolve the gelatin in a saucepan with a little hot water and then add it to the raspberry sauce.

3. Whip the cream very cold and incorporate it gently to the mixture of raspberries. Sprinkle with powdered sugar 8 small molds, pour the granulated almonds and the mixture. Put in refrigerator to harden for at least 3 hours. Turn out on to the Bavarian dessert plates decorated with raspberries, mint leaves and a sprinkling of cocoa powder.

ricotta and raspberry pudding

Today children gone to grandparents...street to buy some ingredients I was missing to make a cake in total relax. Mamma mia mouth-watering and so easy......


Ricotta and raspberry pudding



Serves 4

• 1,5 dl cream
• 250 g  ricotta  (cottage cheese)
• 100 g caster sugar
• 100 g natural yoghurt
• 4 biscuits

To decorate

• 2 egg whites
• 4 vanilla bean
• 2 tbs caster sugar
• raspberry jam
• mint leaves

How to make

1. Whip the cream with the electric whisk in a bowl, cool for a few minutes in the freezer.
2. Place the ricotta and sugar in another bowl and beat with a whip by hand, contunuing to whisk, add the yoghurt one tablespoon at a time.

3. Stir in the whipped cream into the mixture of yoghurt and ricotta, stirring gently from bottom to top. 

4. Finish the pudding by placing four steel rings measure you like, one on each dessert plate.
Put on the bottom a chopped biscuits, cover with the cream cheese and level the surface with a spatula for desserts.

4. Seal the pudding with plastic wrap and store in freezer to thicken.
Remove the cakes for half an hour before serving. Beat the egg whites in a bowl with a fork and place the sugar on a plate. Dip in egg whites quickly mash the berries in sugar, shake to remove excess sugar and let them dry on a sheet of baking paper.

5. Spread the surface with raspberry jam and decorated with berries like raspberries and fresh mint. Sprinkle with a little icing sugar, or cocoa!