Tag: raspberry

Beef tartare recipe with egg, raspberry and tarragon sauce – Italian Cuisine

Beef tartare recipe with egg, raspberry and tarragon sauce


  • 400 g fillet of beef
  • 5 eggs
  • raspberry vinegar
  • tarragon
  • extra virgin olive oil
  • White pepper
  • salt

Private the meat with all the fat and chop it very finely with a knife or mixer.
Spread it then on a cutting board lined with baking paper and remove any residual fat.
Season it with oil, pepper and salt.
You do boil the eggs for 6 minutes; shell them and blend only the yolks in the mixer with a little raspberry vinegar and the oil needed to obtain a creamy consistency; season with salt.
Place in each dish 2 or 3 small portions of meat; accompany it with 2 tablespoons of egg sauce and complete with tarragon and, to taste, white truffle.

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Recipe White chocolate and raspberry biscuit – Italian Cuisine

Recipe White chocolate and raspberry biscuit


  • 600 g white chocolate ice cream
  • 250 g brown sugar
  • 200 g raspberries
  • 180 g flour
  • 140 g butter
  • 4 g edible gelatin in sheets
  • 3 g salt

For the recipe of the white chocolate and raspberry biscuit, collect the flour, butter, 120 g of sugar and salt in a bowl; mix the ingredients until you get a homogeneous dough, arrange it between two sheets of baking paper and roll it out with a rolling pin to a thickness of 4-5 mm.
Cut out the dough with a ring (ø 7 cm) greased to create 12 biscuits; gently transfer them to a baking tray lined with parchment paper, let them cool in the fridge for 20-30 minutes (so they will keep their shape better during cooking), then bake them at 170 ° C for 15-16 minutes.
Soak the gelatin in a bowl of cold water for about ten
minutes.
Blend the raspberries with 130 g of sugar, obtaining a sauce; heat 3-4 tablespoons in a saucepan, melt the well-squeezed gelatin in it, then stir all the sauce together and let it cool. Mix the white chocolate ice cream with the raspberry sauce. Remove the biscuits from the oven, let them cool completely, then fill them two by two, like a sandwich, with the variegated ice cream. Serve them immediately.

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Melon and raspberry ice cream recipe – Italian Cuisine

Melon and raspberry ice cream recipe


  • 500 g fresh cream
  • 250 g melon
  • 250 g raspberries or strawberries
  • 200 g sugar
  • cornstarch
  • elderberry syrup

To prepare melon and raspberry ice creams, finely whisk 250 g of melon with the mixer; add 250 g of fresh cream, 100 g of sugar, 1 tablespoon of corn starch and 2 tablespoons of elderberry syrup to the mixer glass.
Repeat in equal doses for raspberry ice cream. Place the compounds in the ice cream maker or freezer, stirring every 20 minutes for 2 hours.
serve decorate as desired with raspberries and melon slices.

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