Tag: Isabella

Pancakes according to Isabella Potì – Italian Cuisine

Chef Isabella Potì of the Bros restaurant in Lecce, a Michelin star, and her recipe for a Christmas brunch, based on dried fruit. His pancakes are in fact with …

Mango. Isabella makes pancakes with mango. After Cornetto Algida, Potì returns to lend its name and face to another brand, this time the dried fruit Happy Belly, an Amazon brand. Unfailing on Christmas tables, dried fruit becomes a healthy but delicious Christmas brunch in Isabella's hands. "Dried and dried fruit has always been a fundamental component of my daily diet and I love, when possible, to include it in my creations in the kitchen," explained Isabella. «Working on these recipes with Happy Belly products was like taking a dip in the past, going back to my childhood, when in the family we had fun experimenting with new combinations with dried fruit. An inevitable ingredient during the Christmas holidays, it also belongs to my tradition to simply finish the meal with walnuts, hazelnuts and almonds or eat it for breakfast combined with a natural yogurt .

Mango? Reidratalo

Isabella's advice is to rehydrate the dried mango, as is done in Salento with dried tomatoes, giving it a new, much fresher consistency! It would be perfect to give a note of acidity inside a chocolate cake or pancakes with mascarpone cream.

Dried mango pancakes with mascarpone cream


For pancakes
4 egg whites
4 yolks
40g 00 flour
2g unflavoured baking powder
25g whole milk
5g cream
25g sugar
Seeds of a vanilla bean
40g of dried Happy Belly mango

For the filling
1 fresh mango
1 lime
20g very fine brown sugar
100g fresh mascarpone
200g fresh cream
15g icing sugar
¼ of vanilla bean


Combine the yolks with the vanilla seeds and the milk. Then sift the flour and baking powder to add the yolks little by little. Separately cut the dried mango into small nuts and add it to the previous preparation. Finally, beat the egg whites until stiff with the sugar. Mix the egg whites 3 times.

Simmer pancakes in a flat pan greased with a little butter. Pour about two tablespoons of mixture for each pancake taking care to leave enough space between them so that they do not stick together. Leave to cook for about 3 min on each side, covering with a lid.

In the meantime, peel the mango and cut it into small dice of about 1cm. Then season with the zest and lime juice and brown sugar. Stir until the sugar dissolves.

For the mascarpone cream, mix the cream with the sugar and the vanilla seeds. Separately in a bowl work the mascarpone to soften it. Then mix the mascarpone cream and put in a piping bag. Decorate as desired.

The chocolate oil cake by Isabella Potì – Italian Cuisine

With bitter chocolate and mango, without butter and only with leccino oil. Here is one of the starred chef recipes of the Bros restaurant in Lecce

Dried fruit is not just a healthy snack or the classic end of a meal table. Energetic, nourishing, easily digestible and rich in mineral salts, it is also suitable for baking in the oven, ideal for creating delicious desserts and snacks perfect for the whole family.

Thanks to Amazon and its products Happy Belly Isabella Potì, head chef of the Bros restaurant in Lecce, a Michelin star, and a pastry chef thought about it. Here is his recipe for a chocolate cake without butter and with lots of dried mango. "The mango we can imagine rehydrating it, as we do in Salento with dried tomatoes, giving it a new consistency, much fresher! It is perfect to give a note of acidity inside a chocolate cake . Here she is.

Ingredients for a cake

400 g flour 00
100 g bitter cocoa powder
200 g extra virgin olive oil from Leccino olives
150 g icing sugar
2 egg yolks
1 whole egg
1 pinch of Maldon salt

For the mango
200 g of dried mango Happy Belly
400 g fresh mango juice
4 files
50 g cane sugar

For the chocolate ganache
300 g chocolate 75%
150 g cream
150 g milk
1 g Maldon salt


Sift flour, cocoa, sugar into a bowl; add a pinch of salt. Pour the oil flush and start stirring to obtain a mixture similar to wet sand. At this point add the egg and after one yolk at a time. Store in the fridge wrapped in foil for about 30 minutes. Form a disk about 3 cm high and 15 cm in diameter and spread it between two sheets of parchment paper to obtain a thickness of about 5 mm.

Lightly freeze, maximum 10 min in the freezer, remove the parchment paper and line with the pastry disk a tart shape of about 24 cm in diameter, bake for 15 minutes at 175 ° with a sheet of parchment paper and on weights (chickpeas) buckets, coarse salt …). Remove the weights and the paper and cook another 5 minutes.

For the mango
Cut the dried mango into thin strips. From the lime extract the zest with a fine grater and the lime juice. Melt the sugar in the mango juice and add the lime juice. Strain and cover the bottom of the cake with rehydrated mango.

For the la ganache
Bring the milk and cream to the boil with the salt and pour it into a bowl with the chopped chocolate. Mix until the chocolate has completely melted to obtain a smooth ganache. Pour directly into the base of the lukewarm cake with the help of a pastry bag.

To finish the cake, fill the ganache base and chill for at least 1 hour in the refrigerator.

The Cornetto Algida signed Isabella Potì – Italian Cuisine

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For the sixty years of the classic «heart of cream, the starred pastry chef Isabella Potì has signed a special Cornetto with caramel sauce with egg, lemon sauce and white chocolate

A deluxe version, signed by one of the pastry chefs of the moment: for the sixty years of Cornetto, Algida presents one limited edition signed by Isabella Potì, Michelin star of the restaurant Bros ’of Lecce and influencer on Instagram.

He does it without fuss (and without an official press release, as far as we know), announcing the collaboration with the star chef on the five-pack ice cream, already on sale in some supermarket chains. «We present a Limited Edition that will make your heart beat. A dessert made by Cornetto signed by Isabella Potì. The young pastry chef of excellence is rewriting the rules of pastry making a new course that brings luster to Italy in the world, just like Cornetto. Isabella reinterprets in Cornetto key the recipe of his successful dessert, thus combining Algida tradition and innovation .

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The new specialty, already popular on social media, is prepared with cream ice cream with vanilla, white chocolate coating, filling with caramel sauce with egg, lemon sauce, caramel cubes and pieces of biscuit covered with white chocolate. The company informs that the «triumph of refined creaminess and sweetness with the Algida quality of all time will be available both in single-dose format in the bars served Algida and in multipack packs.

The pack of five, in supermarkets, costs about one euro more than that of the classic Cornetto. The special edition signed Potì has a bit of fewer calories, fat and carbohydrates compared to the "basic" version. And the one who tasted it ensures that it's really worth it.

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