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 by grandparents... I have gone quickly to buy some ingredients that I was missing to make a cake in all relax! Mamma mia delicious and eeeasy!



ricotta and raspberry pudding



Serves 4:

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

To decorate

• 2 egg whites
• 4 vanilla beans
• 2 tablespoons of caster sugar
• raspberry jam
• raspberries
• mint leaves

1. Whip the cream with the electric whisk in a bowl, previously cooled in freezer for few minutes.

2. Put the ricotta and sugar in another bowl and beat with the whip by hand, continuing to whisk add the yoghurt one tablespoon at a time.

3. Stir the whipped cream into the mixture of yoghurt and cottage cheese (ricotta), stirring gently from bottom to top. Finish the puddings by placing four steel rings, the measure you like, one on each dessert plate. Put on the bottom one chopped biscuits, cover with the cream cheese and level the surface with a spatula for desserts.

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

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

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!

tiramisù (recipe by Luca Montersino)

One of  the pastry chefs I love over all the others is definitely Luca Montersino, precise and innovative even in one of the most classical recipe as Tiramisù; he made me closer to this sweet because his method of cooking the eggs makes it healthy and so frothy. I got the recipe in his book "The sweet temptations" , which connect the throat to the health and thus also gluten-and sugar-free recipes. I've only replaced in this difficult-to-find ingredients (with maltitol I preferred the honey, as suggested by him) and even the biscuits are classic (not the ones without sugar). Here is the method and the result! Very good indeed ... And please: Do not debase it in aluminum containers!!!


Tiramisù



INGREDIENTS FOR 8 PEOPLE:
For the tiramisù cream without sugar:

• 75 g egg yolks
• 125 g honey
• 100 gr. fresh whole milf
• 250 g  mascarpone
• 250 g cream

For the wet coffee without sugar:

• 75 g honey
• 350 g espresso

For finishing:

• 400 g sponge (or biscuits)
• 50 g unsweetened cocoa powder

For the cream work the honey with the yolks in a saucepan, add the hot milk and cook up to 85° move all in the planetary and fit till cooling. Sirring gently with a spatula then stir in the mascarpone and whipped cream.

For the wet coffe:  melt the honey in hot coffee.

To finish: on a platter make alternating layers of sponge/biscuits soaked in wet tiramisu cream with honey, then sprinkle the whole with plenty of cocoa powder.