Tag: blueberries

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

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.

Brownie cake with mascarpone, blueberries and blackberries – Italian Cuisine

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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Gnocchi recipe with fondue, blueberries and friggitelli – Italian Cuisine

Ingredients

850 g potatoes
300 g friggitelli peppers
220 g flour
200 g milk
150 g grated cheese
100 g fresh cream
70 g blueberries
15 g corn starch
lemon
sugar
extra virgin olive oil
seed oil
salt

Duration: 1 h 30 min

Level: Medium

Doses: 4 people

For the gnocchi recipe with fondue, blueberries and friggitelli, boil the potatoes in their skins
in plenty of boiling salted water. Peel them and mash them with a potato masher.
Prepare the gnocchi: place the flour on the work surface; put the mashed potatoes, still very hot, in the center of the fountain, with a pinch of salt and mix everything. Divide the dough into small portions and roll them on the work surface to form loaves with a diameter of a couple of centimeters. Cut each loaf into bobbins one centimeter long.
Then cook them in abundant salted water and drain them with a slotted spoon as soon as they come to the surface. Roast the gnocchi on both sides in a pan with a thin layer of seed oil for 2-3 minutes.
For the dressing: Prepare it while the potatoes are cooking. Mix the milk and cream. Dilute the corn starch in 50 g of milk and cream. Bring the rest of the milk and cream to a boil, add the starch dissolved by stirring with a whisk, then lower the heat and add the grated cheese a little at a time, continuing to mix. Cook over very low heat for another 3 minutes. Filter the fondue through a large mesh strainer to remove any lumps that may have formed.