Tag: Blackberry

Brioches a tete with apple and blackberry compote – Italian Cuisine

Brioches a tete, the preparation

Doses for 18 brioches.

For the dough: 500 g of 00 flour + flour for the pastry board – 30 g of sugar – 1 teaspoon of salt – 10 g of fresh brewer's yeast – 3 eggs – 2 yolks – 150 g of soft butter + butter for the molds

For the compote: 2 golden apples – 1 basket of blackberries – 2 tablespoons of brown sugar – the juice of 1/2 lemon – 1 hazelnut of butter (about 10 g)

1) Pour the flour, sugar and crumbled yeast in the mixer. Activate the hook at low speed And incorporated the eggs; when the dough is formed, add the soft butter, a little at a time. Knead the dough a medium speed for about 10 minutes, until it becomes elastic and detaches from the walls. Cover the bowl and leave bump up the dough for 1 hour.

2) Remove the pasta from the bowl, form a loaf, cover it with plastic wrap and put it on in the fridge for 2 hours. Divide the dough into 18 servings; with your hands shaped into the balls and put them back in the refrigerator.

3) Butter 18 scalloped molds; roll a ball on the floured surface forming a cylinder, then remove a piece the size of a hazelnut; transfer the prepared cylinder of dough into a mold by rolling it on the bottom, then, with your index finger, form a groove and arrange the ball of pasta.

4) Prepare all the croissants filling the other molds proceeding in the same way and leave bump up for 2 hours.

5) Brush brioches with beaten egg yolks e bake at 180 degrees for 10 minutes.

6) Peel the apples and cut them diced, transfer them to a saucepan with the sugar and lemon juice, cover and cook 15 minutes. Add the blackberries, cook another 5 minutes in an uncovered casserole. If you like, you can perfume with cinnamon powder. Accompany the brioches with the compote thus prepared.

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Blackberry Cheesecake – 's Blackberry Cheesecake Recipe – Italian Cuisine

First of all, prepare the blackberry sauce: blend them, put them in a saucepan with 2 tablespoons of water, bring to a boil, then strain and let cool.

Soak the gelatine in cold water for at least 10 minutes.
Now prepare the base: finely chop the biscuits, then mix them with the melted butter (you can melt it in the microwave or in a bain-marie).
Transfer the mixture to the bottom of the mold lined with parchment paper and compact the surface well with the back of a spoon, then let it rest in the fridge.

Then you can dedicate yourself to the preparation of the cream: combine yogurt, cheese, vanilla and lemon peel in a bowl and mix well.
Gently squeeze the isinglass and dissolve it in the blackberry sauce, then add the sauce and icing sugar to the cream cheese.

Finally, whip the cream, cold from the fridge, and incorporate it with slow and delicate movements, from bottom to top, so as not to disassemble it.

Take the mold out of the fridge, pour the cream onto the biscuit base and level the surface well.
Let it rest in the refrigerator for at least 3-4 hours.

The blackberry cheesecake is ready: gently turn it out of the mold, decorate it as desired with blackberries (and possibly also rapé coconut) and serve.

Blackberry liqueur – 's blackberry liqueur recipe – Italian Cuisine

Wash the blackberries well, dry them very gently and pour them into a bowl alternating them with the sugar.

Also add the alcohol inside the container, close the lid tightly (better if hermetically sealed) and let it macerate for at least 10-15 days, trying to remember to shake the jar at least once a day.

After the infusion time, filter and dilute with water. Then pour into the bottles and let it rest for at least 15 days.

That's all: the blackberry liqueur is ready, serve it very cold.