Tag: Jelly

Barley recipe with goat butter and verbena and lemon balm jelly – Italian Cuisine

Barley recipe with goat butter and verbena and lemon balm jelly


  • 150 g pearl barley
  • 500 g vegetable stock
  • 50 g goat butter
  • 25 g cow butter
  • 50 g grated Parmesan cheese
  • 10 g mountain clover
  • 4 g thyme
  • lemon
  • 2 g of mountain pepper leaves
  • 10 g lemon balm
  • 5 g mint
  • salt
  • 300 g water
  • nine sachets Melissa Pompadour
  • seven sachets of Verbena Pompadour
  • 4 g agar agar
  • three sheets of gelatin soaked in cold water
  • 2 g lemon balm cut into julienne strips
  • 2 g of verbena julienne

For the recipe of the orzotto with goat butter and verbena and lemon balm jelly, in a pan, toast the barley, pour the hot vegetable stock and let it evaporate over low heat for about 17 minutes. , goat butter and Parmesan cheese. Season with salt and add the coarsely chopped herbs.

Lemon Verbena: Blanch the contents of the lemon balm and Verbena sachets, drain and cool them in water and ice, keeping the cooking liquid. Blend it adding the cooking liquid, now cold too. Filter the smoothie and add the agar agar. Then bring the liquid to a boil making it thicken, then remove from the heat and add the soaked gelatine. Pour into 4 circular molds with a diameter of 5 cm, until it reaches a thickness of about 3 mm. Leave to gel in the refrigerator for 1 hour.

Pour a ladle of barley on the plates, without spreading it. Add the lemon balm and verbena julienne and cover with the gelatin disc. Decorate as desired with fresh edible herbs and flowers and leafed clover twigs.

Unconventional tomato jelly recipe – Italian Cuisine

Unconventional tomato jelly recipe


  • 500 g milk
  • 250 g stale bread
  • 120 g tomatoes
  • 65 g crust of Parmigiano Reggiano Dop
  • 15 g basil
  • 2 g nutmeg
  • 1 clove of garlic
  • 1 onion
  • star anise
  • extra virgin olive oil
  • lemon
  • salt
  • pepper

Prepare tomato sauce: brown the chopped onion with garlic and 2 stars of star anise in a veil of oil. Add the tomatoes and basil and cook the sauce for 35 minutes.
separate the crusts of the bread from the crumb. If the latter is too dry, wet it slightly, then add the tomato sauce and blend well together.
place infuse the parmesan crusts in milk all night. The next day strain the milk, add the nutmeg and pour it into a siphon.
toast the crusts of the bread in a veil of oil with a little grated lemon zest, salt and pepper.
distributed the tomato soup on the plates, cover with the toasted bread and complete with the Parmigiano Reggiano mousse.

To simplify: the foam can also be obtained without a siphon: replace the milk with fresh cream and, once filtered, whisk it normally with the immersion whips.

Tart recipe with cooked cream and jelly – Italian Cuisine

Tart recipe with cooked cream and jelly


  • 350 g 00 flour
  • 220 g butter
  • 130 g icing sugar
  • 100 g almond flour
  • 3 g baking powder
  • 1 pc egg
  • 1 pc yolk
  • cinnamon powder
  • vanilla
  • lemon
  • salt
  • 400 g fresh cream
  • 200 g milk
  • 150 g caster sugar
  • 8 pcs yolks
  • Tonka bean
  • 160 g pomegranate juice
  • 40 g caster sugar
  • 4 g food gelatine sheets
  • pomegranate seeds

For the recipe of the tart with cooked cream and jelly, mix the butter with the icing sugar, a pinch of salt, one of cinnamon, the seeds scraped by a vanilla bean and the grated zest of half a lemon; add the egg and yolk and lastly the flour and yeast. Work until you get a firm dough, wrap it in parchment paper and let it rest in the fridge for 1 hour.
For the cream: Mix the milk with the cream and bring to the boil. Beat the egg yolks with the sugar, season with a grated Tonka bean, add the milk and cream and mix well. Roll out the shortcrust pastry and line it with a mold (diam 22 cm), pierce the bottom, cover with a sheet of baking paper, fill with dry pulses and bake at 180 ° C for 20 minutes. Remove from the oven, remove the paper and legumes and cook for another 3-4 minutes. Fill the tart with the cream and bake again for 45 minutes. Finally let cool, then turn out carefully.
For the jelly: Soak the gelatin sheets in cold water. Bring 80 g of water with
pomegranate juice and sugar; at the first boil remove, add the squeezed gelatin and mix well to dissolve it; let it cool. Pour the jelly onto the cake and after a few minutes add the beans. Let it thicken completely before serving.

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