Tag: blackberries

Vegetable and fruit salad recipe – Italian cuisine reinvented by Gordon Ramsay

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Try the fruit and vegetable salada light and refreshing dish for the summer, to end a day in style lunch or one dinner with the family, but also ideal for a snack or afternoon tea.

The important thing when preparing it is to choose fruit and vegetables right maturation following the correct seasonality of the ingredients. We opted for peach, watermelon, raspberries, blackberries, pepper, carrot, celery and courgette which we completed with one spiced syrup And White chocolate.

Discover other fruit and vegetable recipes perfect for your summer:

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Recipe Brownie cake with mascarpone, blueberries and blackberries – Italian Cuisine

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Ingredients FOR THE BROWNIE CAKE

170 g butter
125 g blueberries
125 g blackberries
110 g granulated sugar
110 g brown sugar
90 g dark chocolate
70 g walnut kernels
40 g 00 flour
10 g cocoa
10 g chestnut flour
3 eggs
salt

Ingredients FOR THE MASCARPONE CREAM

250 g mascarpone
50 g milk chocolate
30 g fresh cream
powdered sugar

Duration: 1 h 20 min

Level: Easy

Doses: 8 people

FOR THE BROWNIE CAKE
Distribute the berries in a small bowl and place them in the freezer for 5 hours.
Gently melt the dark chocolate in a double boiler, then add 3 egg yolks, stirring with a whisk.
Add granulated sugar and cane sugar, then cocoa, 00 flour and chestnut flour, finally the chopped walnuts.
Mounted until stiff the egg whites with a pinch of salt and incorporate them with a spatula into the chocolate mixture.
Pour it in a springform pan (ø 18 cm, h 6 cm) and bake at 170 ° C for 35 minutes. Remove from the oven and let cool.

FOR THE MASCARPONE CREAM
Jumbled up mascarpone with 1 tablespoon of powdered sugar and cream.
Dissolve milk chocolate, let it cool down to 35 ° C in a large bowl, then pour the mascarpone, incorporating it little by little, until you get a cream.
Complete the cake with the cream and frozen berries.

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Brownie cake with mascarpone, blueberries and blackberries – Italian Cuisine

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This is the cake that has conquered our autumn. We dived, spoon in hand, into this cream and that bit of acid given by the berries means that you never get tired of this dessert.

Ingredients for 8 people

For the brownie cake
170 g butter
125 g blueberries – 125 g blackberries
110 g granulated sugar
110 g brown sugar
90 g dark chocolate
70 g walnut kernels
40 g 00 flour – 10 g cocoa
10 g chestnut flour
3 eggs – salt

For the mascarpone cream
250 g mascarpone
50 g milk chocolate
30 g fresh cream
powdered sugar

For the brownie cake
Spread the berries in a small bowl and place them in the freezer for 5 hours.
Gently melt the dark chocolate in a bain-marie, then add 3 egg yolks, mixing with a whisk.
Add the granulated sugar and brown sugar, then the cocoa, 00 flour and chestnut flour, finally the chopped walnuts.
Beat the egg whites until stiff with a pinch of salt and incorporate them with a spatula into the chocolate mixture.
Pour it into a springform pan (ø 18 cm, h 6 cm) and bake at 170 ° C for 35 minutes. Remove from the oven and let cool.
For the mascarpone cream
Mix the mascarpone with 1 tablespoon of powdered sugar and the cream.
Melt the milk chocolate, let it cool down to 35 ° C in a large bowl, then pour the mascarpone, incorporating it little by little, until you get a cream.
Complete the cake with the cream and frozen berries.

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