Tag: cherry

Recipe Burnt cream, shortcrust pastry and cherry – Italian Cuisine

Recipe Burnt cream, shortcrust pastry and cherry

  • 550 g fresh whole milk
  • 300 g fresh cream
  • 210 g egg yolks
  • 55 g raw beet sugar
  • 55 g rice starch
  • 20 g corn starch
  • 1 vanilla pod
  • 200 g wholemeal flour
  • 150 g butter
  • 50 g powdered sugar
  • 20 g egg white
  • 2 g baking powder for cakes
  • 315 g granulated sugar
  • 15 g muscovado sugar
  • organic cherry compote with low sugar content
  • Brown sugar

Heat the milk with the vanilla pod open lengthwise, bringing it up to 65 ° C. Separately, beat the egg yolks with the sugar and the two starches.
Pour the milk on the yolks, filtering it, and mix with a whisk.
Put back the mixture in a saucepan and cook it up to 85 ° C.
Blend it then with an immersion blender, adding the cream at the same time.
Distribute the cream in 8 cocotte (ø 7 cm), and let them cool in the refrigerator for at least 4 hours.

Jumbled up flour with baking powder, a pinch of salt and cold butter, cut into cubes. When the butter is perfectly incorporated, add the sifted icing sugar and, finally, the egg white. Form a homogeneous dough and let it rest for at least 2 hours in the refrigerator, wrapped in cling film.
Roll it out then to a thickness of 2 mm and cut out biscuits of the same diameter as the cocotte (7 cm) or slightly higher.
Support them on a baking sheet lined with baking paper and bake at 160 ° C for 15-18 minutes.

Reheat 185 g of water in a small saucepan, without boiling it.
Heat the sugars in another saucepan, until it has dissolved. Bring it to 180 ° C, then remove it from the heat.
Add the hot water, a little at a time, mixing, paying attention to splashes and mixing well before adding more. You will get a sauce that you will cool down to room temperature.

Turn out the creams and place them on the shortcrust pastry discs. Sprinkle them with a little brown sugar and burn it with a torch. Serve with the caramel sauce and 1 teaspoon of cherry compote.
To know: the original recipe calls for a homemade cherry compote, for a correct balance of flavors and sugars. In season, prepare it like this: collect 500 g of organic pitted cherries, 100 g of raw beet sugar and 10 g of lemon juice in a saucepan, bring to a boil, over low heat, and cook for 10 minutes. Turn off and let cool. Alternatively, try to accompany the cream with an autumn fruit compote, prepared with the same proportions indicated for that of cherries.

Recipe of Campania sour cherry biscuits – Italian Cuisine – Italian Cuisine

Recipe of Campania sour cherry biscuits - Italian Cuisine

  • 300 g flour
  • 300 g black cherry jam
  • 200 g sponge cake
  • 150 g butter
  • 100 g granulated sugar
  • 100 g powdered sugar
  • 50 g soft ladyfingers
  • 15 pcs black cherries in syrup
  • 2 pcs yolks
  • 1 pc egg
  • 1 pc egg white
  • lemon
  • bitter cocoa
  • rum
  • salt

For the recipe of Campania sour cherry biscuits, mix the butter with the flour and granulated sugar, a pinch of salt, the grated zest of 1/2 lemon. You will get a sandy compound. Incorporate the yolks and egg and shape it into a compact dough. Cover it with plastic wrap and put it to rest in the refrigerator for about 1 hour.
FOR THE FILLING: Chop the ladyfingers and the sponge cake, then blend them with the cutter. Mix them with the jam, 2 tablespoons of rum, 15 g of cocoa and the chopped black cherries. Cut the shortcrust pastry in two. Roll out the two halves into two rectangles about 40 cm long, 20 wide and 4-5 mm thick. Trim the edges. Arrange half of the filling in the center of each, distributing it lengthwise like a loaf. Roll the shortcrust pastry over the filling forming 2 rolls. Put them in the refrigerator to harden for 30 minutes.
FOR THE FROSTING: Mix the egg white with the icing sugar and 1 tablespoon of lemon juice: you will get a fairly consistent glaze.
Remove the rolls from the fridge, cover them immediately with the icing, brushing it in an even layer. Then cut them into small slices. Melt 3 tablespoons of jam in the microwave or in a saucepan over low heat. Dip a skewer stick into the melted jam and sink it into the icing on each cookie to create the decoration. Place the biscuits on a baking tray and bake them at 180 ° C for about 20 minutes.

Recipe Boiled egg with ginger, green beans and mixed cherry tomatoes – Italian Cuisine

Recipe Boiled egg with ginger, green beans and mixed cherry tomatoes

  • 350 g green beans
  • 160 g yellow and red datterini tomatoes
  • 60 g of bread
  • 50 g fresh ginger
  • 4 large eggs
  • garlic
  • White pepper
  • basil
  • White wine vinegar
  • extra virgin olive oil
  • salt, coarse and flaky

Cut the tomatoes in two and marinate them for at least 1 hour and 30 minutes with oil, salt, white pepper, 4-5 basil leaves cut into thin strips and 1 clove of crushed garlic, with the peel.
Cook the eggs in plenty of water and vinegar (about 1/2 glass) for 6 and a half minutes, then drain and pass them in water and ice to stop cooking. Let them cool and shell them leaving the egg white intact.
Pass the ginger in the extractor (alternatively grate it etc.), filter the juice and keep 1 scant spoon of the fibrous part aside.
Dilute ginger juice with 400 g of water to which you have added a pinch of coarse salt: taste to check that the liquid has the right flavor.
Immerse yourself hard-boiled eggs and let them marinate for 4 hours. Finally dry them carefully and keep them in the refrigerator.
Cleanse the green beans and blanch them for 1 minute in boiling salted water; drain and pass them in water and ice.
Private the bread of the crust,
cut it into cubes of about 5 mm; sauté them in a pan with oil, salt and the ginger fibers, until they are golden and crunchy. Drain them on kitchen paper to dry them.
Season green beans (half open if desired) with salt and oil; distribute them on plates with cherry tomatoes and croutons, and complete with eggs and salt flakes.

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