First prepare the base: finely chop the biscuits, then add the melted butter and stir.
Coat the base of the mold with a circle of parchment paper, pour the biscuit mixture into it and level it creating a uniform and well-compacted layer. Create a layer with 2/3 of the jam, leaving the edges free, then refrigerate for at least 30 minutes.
In the meantime, start preparing the cream: whip the mascarpone with the well chilled cream from the fridge.
Leave the gelatin to soak in cold water for at least 5 minutes. Stir in icing sugar and condensed milk gently into the mascarpone cream. Gently squeeze the isinglass, melt it with hot milk and add it to the rest. Finally add the cherries (with a couple of tablespoons of their syrup), partly whole and partly chopped, and the coarsely crumbled meringues.
Take back the mold, pour half the stuffing, make grooves, insert the remaining jam, then cover with the remaining stuffing. Put the cake in the freezer for at least 4 hours.
The sour cherry ice cream cake is ready: decorate it to taste with sour cherries and meringues and serve it!
Sprinkle the sheets of puff pastry on both sides with icing sugar, prick them and cut 18 discs (diam 6-7 cm); bake them on a baking sheet lined with baking paper, cover them with other baking paper, lean on a plate with a weight and bake at 200 ° C for 18-20 ′.
Remove the weight and the top baking paper, dust the icing sugar discs and bake again for 2-3 ′. Remove from the oven and let cool. Collect 200 g of blueberries with granulated sugar and a tablespoon of water in a saucepan.
Cook on the heat for a minimum of 10 '. Remove from heat, blend and let cool (sauce). Mix the caprini with the sauce, adding it a little at a time: the consistency must be creamy but firm; Stir in the cream and collect the blueberry cream in a pastry bag.
The sauce you are advancing can be served separately. Whip 6 millefoglie alternating the discs of puff pastry with the blueberry cream, the remaining blueberries and the pine nuts. Decorate to taste with mint leaves and sprinkle with icing sugar.
An appetizer in the Marche, a dessert in Veneto. The cremini, also called fried cream, can be sweet or savory. In any case, there is always a pleasure for the palate
We could define them as the less famous cousins of Ascoli olives. But we assure you that they also deserve a place of honor on the table. And children also like them a lot. We are talking about the cremini, also known as fried cream orcream dumplingsfried.
The cremini are multitasking
Very popular in the Marche, originating in the area of Ascoli Piceno, the cremini are a luscious appetizer and are often combined with the most famous Ascoli olives. But they are also perfect to accompany fried meat, fish and vegetables; maybe next to the french fries. In some regions, such as the Veneto, the cremini are instead served as desserts and arrive at the table after a meal. In any case, besides the taste, which is a mixture of salty and sweet, where the second note is prevalent, what drives the palate crazy is the consistency: they melt, literally, in the mouth. In short, one of those delicacies that when we start eating them we always pray that someone will come to take the tray from under our noses … or we will do a madness!
Difficulty: average Preparation time: 60 minutes plus 2 hours of rest
Ingredients for about 40 cream dumplings
For the cream 500 ml whole milk 6 egg yolks 100 g sugar 40 g cornstarch 30 g flour 00 ½ lemon peel 1 vanilla pod
For breading and frying Breadcrumbs q.s. 2 eggs Peanut oil q.b.
First we prepare the custard (follow this recipe). Let the cream cook well until it reaches a fairly compact consistency. Now pour it into a baking dish and spread it so that it is about 3 cm thick. Attention: we must not cover the cream with a transparent film because we need the surface to dry. Once we have well leveled the cream with a spatula, let it cool down in a cool, dry place for about 2 hours. When it is cold, put the cream on a cutting board and cut it into cubes. At this point we pass the cream cubes first in the breadcrumbs, covering them very well on each side, then in the beaten egg and then again in the breadcrumbs. Now we just have to fry the cream dumplings, turning them over several times, until they are golden brown. We drain them and lay them on absorbent paper. If we serve them like dessert, sprinkle them with plenty icing sugar; otherwise, if I am a starter, just complete with a pinch of fine salt.
Here we are: bring them to the table very hot, to the amazement of grown-ups and the joy of little ones. But even cold are delicious!