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madama-dore-1-web

Madama Doré

It never happens I prepare the same dessert in a close time.
Here I can talk about a special situation……
I prepared the fantastic Madama Dorè, by Gianluca Fusto, twice in a week.
It is a simple tart, but you find a combination of exceptional flavors: a frangipane enriched with orange zest and saffron and soft peaches.
It is crisp, but at the same time it is soft, tasty, fragrant
This dessert has all the items to turn a tart in THE TART.

madama-dore-1a-web

madama-dore-2-web

Madama Doré - serves 6
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Ingredients
  1. - Almonds shortcrust pastry -
  2. 1.5 cups (184 g) pasty flour
  3. ¼ cup (24 g) almonds powder
  4. 5.5 tbs (80 g) soft unsalted butter
  5. ½ cup + 1 tbs (70 g) icing sugar
  6. 1 small (40 g) whole egg
  7. a pinch of salt
  8. - Almond and saffron Frangipane -
  9. 2/3 + ¼ cup (86 g) almond powder
  10. 1 tbs (16,5 g) pastry flour
  11. 1 XXL (66 g) whole egg
  12. 1/3 cup + 1 tbs (50 g) icing sugar
  13. 3 tbs (41,5) clarified melted unsalted butter (I used melted unsalted butter, not clarified)
  14. a pinch of saffron
  15. a pinch of salt
  16. a pinch of baking powder
  17. zest from 1 orange
  18. - To garnish -
  19. 2 white peaches (I used yellow ones)
  20. almond flakes
  21. neutral glaze to brush
Instructions
  1. - Almonds shortcrust pastry -
  2. In the bowl of a stand mixer, fitted with paddle attachment, put butter, sugar, egg salt and mix to combine.
  3. Add almonds powder, 1/3 of pastry flour and beat together.
  4. Then add the remaining flour and mix just to combine.
  5. With your hands shape the dough into a ball, flatten into a disc, cover with plastic wrap and refrigerate for 3 hours.
  6. - Almond and saffron Frangipane -
  7. In the bowl of a stand mixer, fitted with paddle attachment, beat eggs with sugar, almond powder, flour, baking powder sifted together.
  8. Add warm melted butter (95F/35°C) and mix until you get a smooth dough.
  9. Add salt, orange zest and saffron and mix to combine.
  10. Cover with plastic wrap and refrigerate for 3 hours before using.
  11. - To line the pastry ring -
  12. Brush the interior of your ring with butter (7.5 inches-19 cm.) and place on a baking tray with baking paper (I used microperforated round tart rings, microperforated tray and Silpat non-stick mat).
  13. Lightly flour your surface and rolling pin
  14. Roll the dough gently until you have an even 3mm thickness
  15. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  16. Using the knife, remove the over hanging pastry.
  17. Prick the base with a fork and refrigerate for 2 hours.
  18. - Dressing and baking -
  19. Heat fan oven to 320 F - 160°C.
  20. (While the oven is heating, I put the tart shell in the freezer).
  21. Bake the tart shell for 21 minutes and let completely cool.
  22. Pour the almond filling in a pastry bag and spread it out evenly and smooth the top.
  23. Arrange the thin sliced peaches on top and scatter with almonds.
  24. Bake for 20 minutes.
  25. Let cool and brush with neutral glaze to serve.
Notes
  1. With leftovers almonds shortcrust pastry, you can get 12 small cookies.
Cookingmesoftly http://www.cookingmesoftly.it/
madama-dore-3-web

madama-dore-4-web

red cherry

Red cherry

Red cherry….the only way it could be called this dessert…….a cherry and white chocolate bavarian cream.
Inside a yogurt chantilly, that perfectly matches with the bavarian cream, then a pistachio biscuit Joconde, that fits perfectly with cherries.
A balanced dessert, creamy but crunchy and soft……all the elements to become one of your favorite desserts.
Recipes by Luca Montersino, but the biscuit Joconde: the recipe comes from Isabelle.

red cherry

red cherry

Red cherry - serves 8
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Ingredients
  1. - Pistachio Joconde biscuit -
  2. ½ cup (50 g) almond powder
  3. 1/3 cup + 1 tbs (50 g) icing sugar
  4. 1 tbs + 1 tsp (15 g) pastry flour
  5. 1 big whole egg (2.5 oz-65 g)
  6. 1 tbs (15 g) pistachio paste
  7. a scant tbs (10 g) unsalted butter
  8. ¼ cup (50 g) egg whites, room temperature
  9. 2 tsp (10 g) superfine granulated sugar
  10. a pinch of salt
  11. - Yogurt chantilly -
  12. ½ cup + ½ tbs (122 g) whipping cream
  13. ½ cup (122 g) plain yogurt
  14. 2 tbs (29 g) superfine granulated sugar
  15. 1.5 sheets (2.7 g) gelatin sheets (gelatin is 1% of the mixture)
  16. - white chocolate croustillant -
  17. 4.8 oz (135 g) white chocolate
  18. 2.5 oz (65 g) corn flakes
  19. - Morello cherry and white chocolate bavarian cream-
  20. ½ cup + 2.5 tsp (138 g) morello cherry puree
  21. 1/3 cup + 2 tsp (86 g) whole fat milk
  22. 3 medium (52 g) egg yolks
  23. 2 tbs + 2 tsp (35 g) superfine granulated sugar
  24. 4 oz (117 g) white chocolate
  25. 3 sheets (6 g) gelatin sheets (gelatin is 0.8% of the mixture)
  26. 1.5 cups (323 g) whipping cream
Instructions
  1. - Pistachio Joconde biscuit -
  2. Heat oven to 350 F-180°C (I used fan oven 325F-170°C) and line a baking tray
  3. (9x12 in- 30x22 cm.) with baking paper.
  4. Melt butter and set aside.
  5. In a bowl, sift together almond powder, icing sugar, flour and mix to combine.
  6. Add egg, pistachio paste and mix until you get a smooth mixture.
  7. Add melted butter and stir to combine.
  8. Whip egg whites with granulated sugar and salt until you get a smooth and glossy meringue.
  9. Spoon a small amount of the meringue in the pistachio mixture and stir to loosen.
  10. Add the remaining meringue in 2 batches, mixing gently with a rubber spatula.
  11. Use an offset spatula and gently spread the batter in the center of the tray.
  12. Bake for 12 minutes (I did 14-15 minutes).
  13. Let cool and with a round pastry ring 6.5 inches-16 cm, cut a disc from the biscuit.
  14. Wrap in clingfilm and freeze.
  15. - Yogurt chantilly -
  16. Wrap with clingfilm the bottom of a pastry ring 6.5 inches-16 cm. and set aside.
  17. Soak gelatin leaves in cold water.
  18. Heat a small amount of yogurt in the microwave, add sugar and stir until sugar dissolves.
  19. Wring gently gelatin sheets to remove excess water, than fold soften gelatin into yogurt and stir to combine.
  20. Add remaining cold yogurt and mix to combine.
  21. Whip cream until soft peaks form.
  22. Pour the yogurt mixture into the whipped cream in 2 batches and with a rubber spatula mix gently to combine.
  23. Pour the yogurt chanitlly into the prepared ring, smooth with a small spatula and freeze.
  24. - White chocolate croustillant -
  25. Melt white chocolate and crumble corn flakes with your hands.
  26. Combine both in a mixing bowl until you get a homogeneus mixture.
  27. Spread between two baking sheets and flatten with a rolling pin.
  28. Refrigerate to set, then cut a 6.5 inches-16 cm. round disc and freeze.
  29. - Morello cherry and white chocolate bavarian cream -
  30. Soak gelatin leaves in cold water.
  31. In a small sauce pan, stir milk with morello cherry puree and heat on a low heat.
  32. In a small bowl, mix eggyolks with sugar.
  33. Pour the hot mixture milk/cherry over egg yolks, whisking constantly.
  34. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly.
  35. When the mixture reaches 179.5 F - 82°C remove from the heat, add white chocolate and stir to melt.
  36. When the mixture reaches 140F - 60°C, add wringed gelatin sheets and stir to combine.
  37. When custard reaches 77 F - 25°C whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
  38. - To assemble -
  39. Lay the mould on a baking tray.
  40. Pour a part of the bavarian cream into the mould and let set for a few minutes in the freezer.
  41. In the center, insert the frozen yogurt chantilly and press a little.
  42. Cover with bavarian cream, add white chocolate croustillant, then Joconde biscuit.
  43. Press lightly then freeze.
  44. - To serve -
  45. Remove the cake from the mould and invert on a serving plate.
  46. Spray the cake with red cherry spray and refrigerate for 8/12 hours.
  47. To serve at 40F/4°C.
Notes
  1. White chocolate croustillant: the recipe is generous.
  2. You can get a 6.5 inches (16 cm), or 7 inches (18 cm) or 8 inches (20 cm) round disc.
  3. Yogurt chantilly: according to me, it is too thick. You can reduce ¼.
  4. Bavarian cream: you will have 7 oz (190 g) lefovers.
  5. I use Silikomart silicone mould called Vortex.
  6. You can use a 7 inches (18 cm) round pastry ring,
Cookingmesoftly http://www.cookingmesoftly.it/

red cherry 4 webred cherry

insalata ceci e calamari web

Chickpeas salad with calamari and olives

I eat fish 4 or 5 times a week.
In summer…..even more often, adding fish in salads.
It is a dish with my favorite Mediterranean flavors…olives and tomatoes.
in preparing salad the main ingredient is fantasy…..so you can add or take away whatever you want….

insalata ceci e calamari web

Contributo web

Chickpeas salad with calamari and olives - serves 4
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Ingredients
  1. - Salad -
  2. 14 ounces (400 gr.) whole calamari
  3. 8 ounces (220 gr.) cooked chickpeas
  4. 3 tbsp “taggiasche” olives (black), stoned
  5. 11 ounces (300 gr.) cherry tomatoes
  6. - Dressing -
  7. the juice of 2 limes
  8. 5 tbsp extra virgin olive oil
  9. salt
  10. black pepper
  11. pink pepper
  12. - Garnishing -
  13. 1 handful basil leaves
  14. 2 handful small lamb’s lettuce
Instructions
  1. Wash the calamari, empty them, discard the transparent cartilage, the fin, eyes and beak and the skin of the head-bag.
  2. Cut the bags in rings and cook in boiling water for 3 minutes.
  3. Drain and set aside to cool.
  4. Wash the tomatoes, quarter, discard the seeds and cut the flesh.
  5. Drain the chickpeas from their liquid.
  6. Trim and wash the lettuce and basil.
  7. Arrange all the ingredients on plates, dress with the lime juice, salt and the two peppers, coarsely grounded.
  8. Decorate with the lamb’s lettuce, a few fresh basil leaves and serve.
Cookingmesoftly http://www.cookingmesoftly.it/
dett

Raspberries not baked cheesecake 1

Raspberries not baked cheesecake

Everyone loves cheesecake…..
It can be prepared baked or unbaked, it can be flavored and is often served topped with fruit, chocolate or whipped cream.
Usa dedicate one special day to this famous dessert: National Cheesecake Day is observed annually on July 30th.
The cheesecake I offer you, is a rare dessert, with a juicy and jelly raspberries layer inside.
You can find a lemon crunchy sablée with a creamy, rich cheese batter flavored with lemon zest.
Very easy to make, it is one of my favorite desserts.
A bright and fresh cheesecake….perfect for summer season.Raspberries not baked cheesecake 1

Raspberries not baked cheesecake 3

Raspberries not baked cheesecake - serves 8
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Ingredients
  1. - Pâte sablée -
  2. 1 ¾ cup (230 g) pastry flour
  3. ½ cup + 1 tbs (125 g) soft unsalted butter
  4. 2/3 cup (85 g) icing sugar
  5. a generous ¼ cup (30 g) almond powder
  6. 1 small whole egg (1.5 oz - 46 g) lightly beaten
  7. zest from 1 lemon
  8. pinch of salt
  9. melted cocoa butter (or chocolate) to seal
  10. - Raspberies jelly -
  11. ¾ cup (170 g) raspberries puree
  12. 3 tbs + 1 tsp (44 g) granulated sugar
  13. 2 tbs (20 g) dextrose (or granulated sugar)
  14. 4 g gelatin sheets (2 sheets)
  15. - Cheesecake batter -
  16. ½ cup + 1 tbs (125 g) heavy cream
  17. 2 scant tbs (38 g) honey
  18. 22 oz (625 g) cream cheese, room temperature (Philadelphia)
  19. 1 cup (125 g) icing sugar
  20. 1.5 cups + 1.5 tbs (375 g) heavy cream
  21. 10 g gelatin sheets (5 sheets)
  22. zest from 2 lemons (the original recipe calls for lime)
  23. - To garnish -
  24. fresh raspberies
  25. neutral glaze to brush
Instructions
  1. - Pâte sablée -
  2. In the bowl of a stand mixer, fitted with paddle attachment, beat sugar with butter.
  3. Gradually add beaten egg and when it is well combined, add flours, salt and lemon zest.
  4. With your hands shape the dough into a ball, flatten into a disc, cover with plastic wrap and refrigerate for a couple of hours.
  5. Roll the dough gently until you have an even 1 cm. thickness (or thinner if you prefer) and cut a round disc, 8 inches-20cm in diameter.
  6. Brush the interior of your ring with butter (8 inches-20 cm.) and place on a baking tray with baking paper
  7. (I used microperforated tray and Silpat non-stick mat by Pavoni) and lay the sablée round disc.
  8. Prick the base with a fork and refrigerate for a further hour.
  9. Heat fan oven to 320F-160°C and bake for 23 minutes.
  10. Let cool and brush the surface with melted cocoa butter to seal.
  11. (If you prefer the base to become a bit soft, do not brush with cocoa butter).
  12. Let cool.
  13. - Raspberies jelly -
  14. Soak gelatin leaves in cold water.
  15. Heat a small amount of red berries puree.
  16. Add sugar, dextrose and stir to combine.
  17. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  18. Add the remaining cold berries puree to the mixture and stir to combine.
  19. Pour the mixture into the silicone moud, until you get a round disc about 7 inches-18 cm.
  20. (You can use a round pastry ring, wrapped in clingfilm around the bottom to seal).
  21. Freeze (see notes).
  22. - Cheesecake batter -
  23. Place cream cheese in a bowl and set aside.
  24. Soak gelatin leaves in cold water.
  25. Heat the first amount of cream (½ cup + 1 tbs - 125 g) with sugar, honey and lemon zest, until 140F-60°C.
  26. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine and to melt.
  27. Pour the mixture over the crem cheese into 3 batches and gently mix with a whisk to combine.
  28. Cover with plastic wrap and refrigerate for 30 minutes.
  29. In the bowl of a stand mixer, pour the remaining heavy cream (1.5 cups + 1.5 tbs - 375 g), add the cheese mixture and whip until you get a light and airy mixture.
  30. - To assemble -
  31. Line acetate strip around pastry ring (8 inches-20 cm.) and lay on baking tray with parchment paper.
  32. Insert the sablée round disc.
  33. Spoon the cheesecake batter in a pastry bag and pipe half of the chessecake batter on the sablée and smooth with a spatula.
  34. Remove the raspberries jelly from the mold and lay on the batter (no need to let the cream set, because the cheesecake batter is quite stiff) and pipe an even layer with cheesecake batter up to the edge of the mold.
  35. Smooth with an offset spatula and freeze.
  36. - To serve -
  37. 18 or 24 hours before serving, brush the surface with neutral glaze, remove the cake from the ring, remove acetate strip and lay on a serving plate.
  38. Garnish with fresh raspberries and decorate as you prefer and refrigerate to allow the cake bring back to right temperature.
Notes
  1. Sablée: I like the cheesecake crust to be a bit thick. You can rolli t thinner, if you prefer.
  2. Jelly: I used the silicone Round Insert decor mould by Silikomart.Professional.
  3. You will have 8 halph-spheres 1.5 inches-3 cm.lefotover.
  4. If you use a round pastry ring, (7 inches-18 cm.) the recipe works well.
  5. Cheesecake batter: you will have 1 pound-500 g leftover.
  6. Pastry ring for the cake: I used 8 inches-20 cm in diameter, 1,8 inches-4.5 cm in high.
Cookingmesoftly http://www.cookingmesoftly.it/
Raspberries not baked cheesecake 2

Crispy apple salad with plums and bacon 1

Crispy apples salad with plums and bacon

Salad, or better, salads are a world of their own, a lifestyle, a way of thinking and of eating.
Their savours and flavours are like a masterpiece, simply born from nothing, from ingredient’s simplicity, from the earth.
Here a combination of sweet and strong flavours.

Crispy apple salad with plums and bacon 2

Crispy apples salad with plums and bacon - serves 4
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Ingredients
  1. - Salad -
  2. 4 large red plums
  3. 1 large head of frisée
  4. 2 Granny Smith apples
  5. 3.5 ounces (100 gr.) pancetta or bacon
  6. 3 slices of bread crust less and cubed
  7. - Marinade -
  8. 5 tbsp extra virgin olive oil
  9. the juice of 2 limes
  10. salt
Instructions
  1. Wash and trim the salad head.
  2. Wash the fruit, dry and, without peeling it, slice it with a mandolin or a slicer.
  3. In a large bowl, mix the lime juice with salt. Slowly add 4 tbsp oil.
  4. Dip apples and plums in the emulsion and set aside to marinade for at least 15 minutes.
  5. In a non sticking frying pan brown the bread cubes with a tbsp of oil.
  6. In the same pan fry the bacon until crisp.
Drain the fruit from the marinade and set aside the remaining juice.
  7. Arrange the salad leaves, apples and plums on your plates.
  8. Add the crispy pancetta, the croutons and drizzle with the marinade just before serving.
Cookingmesoftly http://www.cookingmesoftly.it/
Crispy apple salad with plums and bacon 3

Sunny

Sunny

Sunny…..a cake with colors and flavors of the sun.
A basil and vanilla bavarian cream, a juicy peaches jelly with a crunchy brunoise.
Then a thin chocolate and corn flakes crunchy base with a vanilla syrup to soak the biscuit.
The scent of basil fits perfectly with vanilla for a unique flavor.

Sunny

Sunny

Sunny - serves 6/8
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Ingredients
  1. - For the sponge -
  2. 5 medium (90 g) egg yolks
  3. ¾ cup (90 g) pastry flour
  4. 2.5 tbs (22,5 g) corn starch (maizena)
  5. 2/3 cup (135 g) egg whites
  6. ½ cup + 2 tsp (110 g) superfine granulated sugar
  7. - Basil and vanilla bavarian cream -
  8. 1 1/3 cups + 1 tsp (307 g) whole fat milk + extra to balance
  9. ½ cup + 2 tbs + 2 tsp (138 g) superfine granulated sugar
  10. 5.5 oz (153 g) egg yolks, about 8-9 from medium eggs
  11. 1.5 cups + 4 tbs (390 g) heavy cream
  12. seeds from 1 vanilla pod
  13. 5 + ½ + ¼ (11,5 g) gelatin sheets
  14. 1 oz (30 g) fresh basil leaves, roughly chopped
  15. - Peaches jelly -
  16. a scant cup (225 g) yellow peaches puree
  17. 4 tbs (59 g) superfine granulated sugar
  18. 2 tbs + 1 tsp (22 g) dextrose or granulated sugar
  19. 2 ½ (5 g) gelatin sheets
  20. 4.5-5.5 (120-150 g) diced peaches (brunoise)
  21. - Crunchy base -
  22. 4.5 oz (125 g) white chocolate
  23. 2.2 oz (63 g) corn flakes
  24. - Vanilla soaking syrup -
  25. 1/3 cup + 2 tbs (100 g) water
  26. ¼ cup (50 g) superfine granulated sugar
  27. seeds from 1 vanilla pod
  28. 1 dash vanilla extract
  29. 1 tsp dark rhum
  30. - To garnish -
  31. yellow velvet spray
Instructions
  1. - For the sponge -
  2. Heat oven to 465F-240°C (I used fan oven 425F-220°C).
  3. In a medium saucepan heat egg whites with sugar until 115F-45°C, stirring constantly.
  4. Pour the mixture in the bowl of a stand mixer and whisk until you get a smooth and glossy meringue.
  5. Lightly whisk egg yolks.
  6. In a separate bowl, sift flour with corn starch.
  7. In 2 batches, fold egg yolks in the meringue, mixing with a rubber spatula.
  8. Gradually add flour to the mixture meringue/egg yolks and mix gently to combine.
  9. Line a baking tray (12x16 inches - 30x40 cm.) with baking paper.
  10. Use an offset spatula and gently spread the batter evenly into the corners and along the edges and bake for 4-5 minutes (I baked for 7 minutes).
  11. Let cool and remove baking paper.
  12. - Basil and vanilla bavarian cream -
  13. In a mixing bowl, pour milk, basil leaves and vanilla pod.
  14. Seal with plastic wrap and refrigerate overnight.
  15. Strain the mixture, weigh the liquid, balance the weigh adding more milk if necessary and add half the basil leaves.
  16. Soak gelatin leaves in cold water.
  17. In the jar of a hand blender, pour milk and blend to crush basil leaves.
  18. Heat milk and meanwhile mix egg yolks with granulated sugar.
  19. Pour hot milk over egg yolks, whisking constantly.
  20. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly.
  21. When the mixture reaches 179.5 F - 82°C remove from the heat, strain and let cool quickly.
  22. When the mixture reaches 140F – 60°C, add wringed gelatin sheets and stir to combine.
  23. When custard reaches 77 F - 25°C whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
  24. - Peaches jelly -
  25. Wrap a square pastry ring (6.5 inches-16 cm.) with cling film around the bottom of the square ring to seal the ring and set aside.
  26. Soak gelatin sheets in cold water.
  27. Heat a part of apricot puree in the microwave.
  28. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  29. Add sugar, dextrose and stir to combine.
  30. Add the remaining cold puree to the mixture, stir to combine and pour in the prepared pastry ring.
  31. Let cool for a few minutes.
  32. Peel peaches and dice, ½ inch-1 cm thick (see Notes).
  33. Sprinkle the diced peaches over the jelly and freeze.
  34. - Crunchy base -
  35. Melt white chocolate and crumble corn flakes with your hands.
  36. Combine both in a mixing bowl until you get a homogeneus mixture.
  37. Spread between two baking sheets and flatten with a rolling pin.
  38. Refrigerate to set, then cut a 6.5 inches-16 cm. square and freeze.
  39. - Vanilla soaking syrup -
  40. In a small saucepan, mix water sugar and seeds from vanilla pod.
  41. Bring to a boil and let infuse for 30 minutes.
  42. Add vanilla extract and dark rhum.
  43. Pour the mixture into a jar and refrigerate.
  44. - To assemble -
  45. Pour half the bavarian cream into the mould and let set for a few minutes in the freezer.
  46. Insert the frozen gelly (brunoise downward) and press a little.
  47. Cover with bavarian cream, add cruchy base, then soaked biscuit.
  48. Press lightly then freeze.
  49. - To serve -
  50. Remove the cake from the mould and invert on a serving plate.
  51. Spray the cake and refrigerate for 8/12 hours.
  52. To serve at 40F / 4°C.
Notes
  1. Sponge: with this recipe, you can get 2 round bases 7 inches-18 cm diameter or 2 square bases 6.5 inches-16 cm.
  2. Bavarian cream: 2 small glasses leftovers.
  3. Peaches jelly: according to me the jelly is too thick. You can reduce the quantity.
Cookingmesoftly http://www.cookingmesoftly.it/
Sunny

insalata finocchi e salmone

Fennel salad with smoked salmon and berries

This  smoked and berries salad is the perfect dish for the summer season, they are light, fresh and healthy.
I only give you a suggestion: you can choose and combine the ingredients as you prefer, but I assure you that this combination is just perfect.

Fennel salad with smoked salmon and berries

Fennel salad with smoked salmon and berries - serves 4
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Ingredients
  1. - Salad -
  2. 300 g Scottish smoked salmon
  3. 50 g red currants
  4. 50 g blueberries
  5. 2 fennel bulbs
  6. - Dressing -
  7. 1 tsp curry powder
  8. 1 tsp fresh dill (can be substitute by fresh fennel herb)
  9. 4 tbs extra virgin olive oil
  10. the juice of one lemon
Instructions
  1. Wash and clean the fennels, pat dry and, slice very thinly with a slicer.
  2. Carefully wash the berries.
  3. Mix well in a bowl oil, lemon juice, salt and curry.
  4. Arrange the fennel and salmon on plates, scatter the berries and dill on top.
  5. Dress with the curry sauce and serve at once.
Cookingmesoftly http://www.cookingmesoftly.it/
Fennel salad with smoked salmon and berries

Crostata moderna di albicocche e cioccolato

Modern apricot and chocolate tart

A modern tart: a crispy base, a firm but soft ganache and an apricot “cremoso”….that means, as the word suggests, a creamy texture.
To stress the taste of apricots, some small silky and tasty jellies.
It is not common to have four different preparations in a tart, but you can prepare the various steps in different days, and then, the moment you need the tart it, assemble it…….
The idea comes from a picture of a single portion proposed by the Master of chocolate, Knamm.
if he has matched the chocolate with apricot …… the combination could only be perfect … ..
Do you have any doubts?

Modern apricot and chocolate tart

Modern apricot and chocolate tart - serves 4
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Ingredients
  1. - Milano shortcrust pastry -
  2. 1.5 cups (180 g) pastry flour
  3. 6.5 tbs (90 g) soft unsalted butter
  4. ¾ cup (90 g) icing sugar
  5. 1+1/4 oz (36 g) egg yolks (about 2 medium)
  6. seeds from ½ vanilla pod
  7. pinch of salt
  8. melt cocoa butter to seal
  9. - Apricot cremoso -
  10. 2 medium-large egg yolks (40 g)
  11. 1 medium whole egg (50 g)
  12. 4.5 tbs (65 g) superfine granulated sugar
  13. 5 tbs + 1.5 tsp (60 g) heavy cream
  14. a scant ½ cup (110 g) apricot puree + a scant tbs sugar, extra (12 g) *see notes
  15. 1 gelatin sheet (2 g)
  16. a generous tbs (20 g) soft unsalted butter
  17. - Chocolate ganache -
  18. 1.5 oz (40 g) milk chocolate, chopped
  19. 1.5 oz (40 g) dark chocolate 55%, chopped
  20. 6.5 tbs (80 g) heavy cream
  21. - Apricot jellies -
  22. ½ cup (128 g) apricot puree ** see notes
  23. 2 tbs + 1 tsp (33 g) superfine granulated sugar
  24. 3 ¼ tsp (13 g) dextrose or granulated sugar
  25. 1 ¼ (2,5 g) gelatin sheets
  26. - Extra -
  27. Neutral glaze to brush
Instructions
  1. - Milano shortcrust pastry -
  2. In the bowl of a stand mixer, fitted with paddle attachment, mix butter, flour, vanilla and salt until you get a sandy mixture.
  3. Then, add icing sugar and egg yolks, gradually.
  4. Mix until you get a smooth dough, wrap in clingfilm and refigerate for at least 4 hours.
  5. Brush with butter a square pastry ring 6.5 inches (16 cm.) and place on a baking tray lined with baking paper (I used microperforated tray and Silpat non-stick mat).
  6. Roll out the dough 5 mm thick, cut a square and place into the greased pastry ring.
  7. Prick the surface of the pastry with a fork.
  8. Rest in the fridge for 60 minutes.
  9. Heat fan oven to 320F - 160°C and bake for 20 minutes.
  10. Let cool and remove the square pastry ring.
  11. Melt cocoa butter and brush the surface of the pastry.
  12. Let cool.
  13. - Chocolate ganache -
  14. Heat heavy cream almost to a boil.
  15. Pour the cream in 3 batches over chocolate, mixing well with a rubber spatula after each addition, until you get a creamy mass (you can use a hand blender).
  16. Let cool for a couple of minutes.
  17. Brush the outside edges of a square pastry ring 5 inches - 12 cm. with water.
  18. Wrap the pastry ring with cling film around the bottom to seal the ring and pour the ganache up to 3 mm. thick (you will have 2 tablesppons leftover).
  19. Let cool.
  20. - Apricot cremoso -
  21. Soak gelatin sheet in cold water.
  22. In the jar of a hand blender, pour fruit pulp, whole egg, egg yolks, heavy cream and sugar and blend to combine.
  23. Pour the mixture into a saucepan and cook over moderate heat, stirring constantly.
  24. When the mixture reaches 179.5 F - 82°C remove from the heat and return to the jar.
  25. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and blend to melt.
  26. Add soft butter and blend once again.
  27. Refrigerate for about 4 hours.
  28. Pour the mixture in a pastry bag and pipe an even layer over the cooled ganache, use an offset spatula to smooth the surface and freeze (you will have 2 tablesppons leftover).
  29. - Apricot jellies -
  30. Soak gelatin sheets in cold water.
  31. Heat a part of apricot puree in the microwave.
  32. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  33. Add sugar, dextrose and stir to combine.
  34. Add the remaining cold puree to the mixture, stir to combine and pour into semi-sphere moulds 1.3 inches - 3 cm and freeze..
  35. - To assemble -
  36. Remove the cremoso from the square pastry ring and lay over the shortcrust base.
  37. Garnish the edges and surface with apricot jellies, brushed with neutral glaze.
  38. Decorate as you like.
  39. - To serve -
  40. Refrigerate for 4/6 hours before serving.
  41. Leave at room temperature for 10 minutes, then slice in serving plates.
Notes
  1. *Cremoso: store bought fruit purees are generally sweetened 10%, so you do not need to add extra sugar.
  2. If you prepare the purée at home, add 10% extra sugar and a pinch of citric acid (or some drops of lemon juice).
  3. Sift the mixture to have a silky texture.
  4. **Jellies: Do not add extra sugar (10%) to the fruit puree, it is sweetened enough.
  5. Add citric acid or lemon juice.
Cookingmesoftly http://www.cookingmesoftly.it/
CModern apricot and chocolate tart

 

 

 

entremet coconut red berry

Coconut – red berries entremet

Berry and coconut……..they are often used in cakes or entremets, but they are one of the best combination: the sweet coconut flavor with sourness of berry……..simply perfect.
The top of the cake is a mirror white chocolate and condensed milk glaze….to try.

entremet coconut red berry

Coconut - red berries entremet - serves 6/8
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Ingredients
  1. - Red berries caprese -
  2. 7 tbs (100 g) soft unsalted butter
  3. ½ cup (100 g) superfine granulated sugar
  4. 3 medium (50 g) egg yolks
  5. ½ cup (100 g) egg whites
  6. 1 tbs + ½ tsp (20 g) extra granulated sugar
  7. 1.5 cups + 1.5 tbs (170 g) almond meal/flour
  8. 1.5 oz (40 g) melted white chocolate
  9. ½ cup less 1 tbs (100 g) red berries purée
  10. 1 tbs (15 ml) gin
  11. - Red berries cremoso -
  12. ¼ cup + 1 tbs (70 g) full fat milk
  13. ½ tsp (2 g) agar agar
  14. 1 tbs + 2 tsp (24 g) egg whites
  15. 2 tbs (28 g) superfine granulated sugar
  16. 1 tsp (6 g) invert sugar or honey
  17. 1 tbs (8 g) corn starch (maizena)
  18. 1 tbs (8 g) rice starch
  19. 1/3 cup + 1.5 tbs (94 g) red berries purée
  20. a scant tbs (12 g) unsalted butter
  21. - Coconut bavarian cream -
  22. a scant 1.5 cups (340 g) coconut purée (flesh)
  23. 6 medium (3.5 oz-102 g) egg yolks
  24. ½ cup (102 g) superfine granulated sugar
  25. 5 (10 g) gelatin sheets
  26. 1 cup + 4 tbs (270 g) whipping cream
  27. - White chocolate mirror glaze -
  28. 1/3 cup + 1.5 tbs (100 g) water
  29. 5 tbs + 2 tsp (83 g) superfine granulated sugar
  30. 4 oz (116 g) glucose syrup
  31. 2.5 oz (66 g) sweetened condensed milk
  32. 4 oz (120 g) chopped white chocolate
  33. 4 + ¼ (8,5 g) gelatin sheets
Instructions
  1. - Red berries caprese -
  2. Heat Fan oven to to 325 F - 170°C .
  3. In the bowl of a stand mixer, fitted with paddle attachment, beat butter with sugar (7 tbs - 100 g).
  4. Add egg yolks, almond powder, red berries purée, gin and melted white chocolate.
  5. In another bowl, whisk egg whites with extra sugar (1 tbs + ½ tsp - 20 g).
  6. Gently fold the meringue in 2 or 3 batches into the batter with a scooping-and-folding motion.
  7. Line a baking tray (12x16 inches - 30x40 cm.) with baking paper
  8. Use an offset spatula and gently spread the batter evenly into the corners and along the edges and bake for 20 minutes.
  9. Let cool, remove baking paper and with a pastry ring cut out two rounds of 6.5 inches - 16 cm and set aside.
  10. - Red berries cremoso -
  11. Use clingfilm to fit the bottom of a pastry ring 6.5 inches - 16 cm. in diameter and set aside.
  12. In a bowl, mix agar agar with milk, then bring to a boil.
  13. In a separate bowl, mix egg whites, sugars and starches (maizena and rice starch).
  14. Pour the boiling milk on the mixture, and return to the stove and cook untili it tickens.
  15. Remove from the stove, add butter, mix to melt, then add red berries pulp and mix to combine.
  16. Pour the cremoso into the prepared ring and let cool for a while.
  17. Lay one cut round disc of caprese on the cremoso and freeze.
  18. - Coconut bavarian cream -
  19. Soak gelatin sheets in cold water.
  20. In a saucepan, heat coconut purée and in a madium bowl, mix egg yolks with sugar until you get a smooth mixture.
  21. Pour hot fruit purée over egg yolks, whisking constantly.
  22. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly.
  23. When the mixture reaches 179.5 F - 82°C remove from the heat.
  24. Pour the mixture in a bowl and set the bowl over ice water bath to low temperature (150F - 65°C).
  25. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  26. When custard reaches 77 F - 25°C whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
  27. - To assemble -
  28. Pour half the bavarian cream into the mold, fill in the frozen disc cremoso+caprese (with the caprese facing you) and press a little.
  29. Pour the remaining bavarian cream and freeze.
  30. - White chocolate mirror glaze -
  31. Soak gelatin in cold water.
  32. In a medium saucepan bring to boil water, sugar and glucose syrup.
  33. Remove from the stove, add condensed milk and mix to combine.
  34. When the temperature of the mixture reaches 150F - 65°C, add chopped chocolate, wringed gelatin sheets and white food colour.
  35. Blend the mixture with a hand blender to combine.
  36. Pass the mixture through a fine-mesh sieve, twice or 3 times to remove bubbles.
  37. Cover with plastic wrap and refrigerate overnight.
  38. - To serve -
  39. The day ahead, or 12 hours before serving, remove the entremet from the freezer, remove the mould and invert cake on rack set over rimmed baking sheet.
  40. Heat the glaze to 90F - 32°C and glaze the cake.
  41. Wait some seconds, then clean the edges.and using a spatula, lay gently the entremet on a serving plate.
  42. Garnish as you prefer, refrigerate to to allow the cake bring back to right temperature (as now the cake is still hardened stage).
  43. To serve to 40F / +4°C.
Notes
  1. I used silicone mould “Eclipse” by Silikomart.
  2. In lack of this mould, you can use any 7 inches-18 cm pastry ring.
Cookingmesoftly http://www.cookingmesoftly.it/
crostata ai frutti rossi

Red berry tart

It’s sunday……time for baking.
A simple almond shell and a light and refreshing red berry “cremoso”.
What is a “cremoso”? It is a custard, enriched with flavor and gelatin sheets.
Nothing difficult.
Everyone likes red berry…..

red berry tart

Red berry tart - serves 6
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Ingredients
  1. - Napoli Shortcrust pastry -
  2. 2 ¼ cup + ½ tbs (292 g) pastry flour
  3. ¼ + 1/8 cup (39 g) almond meal/flour
  4. ½ cup + 2.5 tbs (148 g) soft unsalted butter
  5. a scant cup (117 g) icing sugar
  6. 1 medium-big (2.4 oz-65 g) whole egg
  7. pinch of salt
  8. - Red berry “cremoso” -
  9. 5 oz.(143 g) red berries pulp
  10. 2.5 (2 oz - 52 g) medium eg yolks
  11. 1 medium-large (2.5 oz - 65 g) whole egg
  12. 1/3 cup + 1 tbs (85 g) superfine granulated sugar
  13. 1/3 cup (78 g) heavy cream
  14. 2 tbs (26 g) soft unsalted butter
  15. 1 +1/4 sheets (2,6 g) gelatin sheets
  16. - To garnish -
  17. Melted cocoa butter
  18. Red berries
  19. Neutral glaze to brush
Instructions
  1. - Napoli Shortcrust pastry -
  2. In the bowl of a stand mixer, fitted with paddle attachment, beat butter with sugar.
  3. Gradually add egg, salt, almond powder and half the flour.
  4. When you get a rough dough, add the remaining flour and mix just to combine.
  5. With your hands shape the dough into a ball, flatten into a disc, cover with plastic wrap and refrigerate for 5 or 6 hours (or overnight).
  6. - Red berries “cremoso” -
  7. Soak gelatin sheets in cold water.
  8. In the jar of a hand blender, pour fruit pulp, whole egg, egg yolks, heavy cream and sugar and blend to combine.
  9. Pour the mixture into a saucepan and cook over moderate heat, stirring constantly.
  10. When the mixture reaches 179.5 F - 82°C remove from the heat and return to the jar.
  11. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and blend to melt.
  12. Add soft butter and blend once again.
  13. Refrigerate to set.
  14. - To line the pastry ring -
  15. Brush the oval tart ring with butter (11.5x4 inches - 29x10 cm.) and place on a baking tray lined with baking paper (I used microperforated oval tart rings, microperforated tray and Silpat non-stick mat).
  16. Lightly flour your surface and rolling pin.
  17. Roll the dough gently until you have an even 3mm thickness.
  18. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  19. Using the knife, remove the over hanging pastry
  20. Rest in the fridge for a minimum of 60 minutes.
  21. - Baking and dressing -
  22. Heat fan oven to 325 F - 170°C and bake the tart for 22 minutes.
  23. Let cool and gently remove the tart shell from the ring.
  24. Melt cocoa butter and brush the insides of the tart to seal.
  25. Pour the red berries cremoso in a pastry bag and spread it out evenly and smooth the top.
  26. Arrange berries to coat evenly.
  27. Brush with glaze to serve.
Cookingmesoftly http://www.cookingmesoftly.it/
red berries