Tag: Blackberry

Blackberry Clafoutis Recipe – Italian Cuisine – Italian Cuisine

Ingredients

350 g blackberries
200 g fresh cream
2 eggs
4 yolks
caster sugar
vanillin
lemon peel
flour
butter

Duration: 40 min

Level: Easy

Doses: 6 people

For the blackberry clafoutis recipe, quickly rinse the blackberries and drain them well. In a bowl, mix the cream with the whole eggs and egg yolks, 4 tablespoons of sugar, a sachet of vanilla and the grated rind of a lemon, obtaining a batter of the density of a cream, to which the blackberries are added.

Grease and flour 2 baking sheets abundantly and distribute the prepared mixture, then place them on the barbecue grill (preferably the gas one), close it and cook the clafoutis for about 20 ', over medium heat: at the end, bring them to the table directly in the ovenproof dishes, with a sprinkle of sugar.

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Blackberry Focaccia – 's Blackberry Focaccia Recipe – Italian Cuisine

Start by preparing the dough: mix the flours with the yeast and sugar in a bowl, then add the milk and start kneading.
Then also incorporate butter (90 g), salt and vanilla seeds and continue to work for at least 10 minutes, until you get a homogeneous dough.

Cover the bowl with cling film and let rise for about 2 hours (or until doubled in volume) in a warm place.

Take the dough, deflate it with your hands and divide it in half.
Roll out both sides to create round sheets, place the first on the bottom of the lightly floured mold.
Sprinkle the pastry with 2/3 of the blackberries and then with the jam.

Cover with the second sheet, join the edges well and let it rest for another hour.
Finally decorate with the remaining blackberries, then brush with melted butter (30 g) and sprinkle with 2 tablespoons of sugar, then bake for about 20 minutes in a preheated ventilated oven at 200 ° C.

The blackberry focaccia is ready: let it at least cool before serving.

Blackberry Tart – Recipe 's Blackberry Cake – Italian Cuisine

Put the flour, sugar and salt in a bowl, add the butter in the center and start kneading with your fingertips, until you get a crumbly mixture, then add the water, possibly cold from the fridge, and work quickly until obtain a homogeneous dough.
Cover with cling film and let it rest in the fridge for at least 1 hour.

In the meantime, gently wash the blackberries, dry them even more delicately, then mix them with sugar and cornstarch.

Take back the dough, spread it on a sheet of parchment paper in a round sheet of about 2-3 mm thick, then move it into the mold, pour the blackberries in the center and fold the edges over the fruit.

Beat the egg with the milk, then brush the edges of the galette, then pour the leftover egg over the blackberries.
Bake in a preheated convection oven at 180 ° C and cook for 40 minutes.

The blackberry cake is ready, let it at least cool, then decorate with very little icing sugar and serve.