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white chocolate panna cotta

White chocolate and red berries panna cotta

Another single portion, another different glaze … ..red berries glaze.
A white chocolate panna cotta.
A light one, not so thick like I wanted it to be, but a glaze able to give a pleasant taste and a nice color.
The cranberries shortcrust pastry is the perfect combination with the not too sweet panna cotta, giving a little “crispness” to the dessert.
A simple but tasty treat.

white chocolate panna cotta

white chocolate panna cotta

White chocolate and red berries panna cotta - serves 5
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Ingredients
  1. - Cranberries shortcrust pastry -
  2. 1.5 cup + 1 tbs (200 gr.) cake flour
  3. 8.5 tbs (120 gr.) soft unsalted butter, diced
  4. 9 tbs (80 gr.) icing sugar
  5. 2 medium egg yplks (32 gr.)
  6. ½ cup (65 gr.) dried cranberries
  7. some drops red food coloring
  8. - White chocolate panna cotta -
  9. 1+ ¾ cups (315 gr) heavy cream.
  10. 2 oz. (50 gr) white chocolate
  11. 2.5 (5 gr.) gelatin sheets
  12. - Red berries mirror glaze -
  13. 1 cup + 2 tsp (112 gr.) superfine granulated sugar
  14. 2.5tp (9.3 gr.) pectin
  15. 1 tbs + ½ tsp (19 gr.) glucose syrup
  16. 1 cup (245 gr.) red berries pulp (flesh)
  17. ¾ cup + 1 tbs + ½ tsp (185 gr.) water
  18. 3 + ½ + ¼ (7.5 gr.) gelatin sheets
  19. - To garnish -
  20. sugar sand
Instructions
  1. - Cranberries shortcrust pastry -
  2. Finely chop cranberries.
  3. In the bowl of a stand mixer fitted with paddle attachment, mix butter with sugar.
  4. Add lightly beaten egg yolks, salt, chopped cranberries, red food coloring and mix to combine.
  5. Add sifted flour and mix just to combine.
  6. Shape a ball, wrap in clingfilm and refrigerate for at least 3 hours.
  7. With a rolling pin, roll the pastry between two sheets of baking paper, 3 mm. thick, and with a round cookies cutter 3 inche (8 cm.) shape the cookies.
  8. Lightly prick bottom of the cookies with the tines of a fork
  9. Lay on a baking tray with baking paper and refrigerate for 1 hour.
  10. Heat Fan oven to 325 F (170°) and bake for 13 minutes.
  11. Cool on a wire rack.
  12. - White chocolate panna cotta -
  13. Soak gelatin sheets in cold water.
  14. Finely chop white chocolate.
  15. In a medium sauce pan, heat heavy cream (do not boil).
  16. Remove from the heat, add chocolate, wring gently gelatin sheets to remove excess water,
  17. add gelatin sheets and mix to combine.
  18. Pour the mixture into the silicone moulds 2.5 inches (7cm.) and ½ cup (90 ml.) capacity (not heapful) and freeze.
  19. - Red berries mirror glaze -
  20. Soak gelatin sheets in cold water.
  21. In a medium saucepan mix granulated sugar with pectin
  22. Add all the ingredients and bring to a boil.
  23. Let simmer for about 2 minutes, stirring from time to time.
  24. Remove from the heat and let cool lightly.
  25. When the glaze reaches 158 F - 70°C, wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  26. Pass the mixture through a fine-mesh sieve.
  27. Use the glaze to 86 F - 30°C.
  28. - To assemble -
  29. Remove the frozen panna cotta from the molds, glaze and garnish with sugar sand.
  30. Spread some drops of glaze on the cookie, lay the glazed panna cotta .
  31. Refrigerate for 6-8 hours before serving
Notes
  1. Shortcrust pastry: With the pastry you will get 13 pieces.
  2. To get 6, you can halve the recipe.
  3. If you do not use cookies immediately, you can freeze.
  4. Glaze: I suggest to glaze at 77F – 25°C, so that it covers better the panna cotta.
  5. Keep the glaze at a changeless temperature…..otherwise, you will have 2 different colors, like me.
Cookingmesoftly http://www.cookingmesoftly.it/
white chocolate and red berries pann cotta

 

Hazelnut chocolate domes

Hazelnut chocolate domes

Glazes, glazes, glazes.
Chocolate glazes, cocoa glazes, fruit glazes, but all with a common feature:
they must be very shiny … like a mirror.
A simple dessert, as I wanted the focus on a perfect, super shiny glaze.
A melt-in-your-mouth hazelnuts bavarian cream combined with cocoa glaze
I am quite pleased with the results,  and the dome does look pretty!
And it tastes good too, as usual, of hazelnuts and chocolate.

Hazelnut chocolate domes

Hazelnut chocolate domes - serves 8
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Ingredients
  1. - Hazelnuts paste cookies -
  2. ½ cup (115 gr.) cold unsalted butter, diced
  3. 1 cup + 2 tbs (140 gr.) icing sugar
  4. 2 tbs (30 gr.) hazelnut paste
  5. a generous tbs (10 gr.) cocoa powder
  6. 1 cup – 1 tbs (70 gr.) hazelnut meal
  7. 2 cups (230 gr.) cake flour
  8. 1 medium whole egg
  9. - Creme anglaise -
  10. 1 cup + 3 tsp (235 gr.) whole fat milk
  11. 7 medium egg yolks (118 gr. )
  12. 6 tbs + 4 tsp (105 gr.) superfine granulated sugar
  13. - Hazelnuts bavarian cream -
  14. 11.5 oz (325 gr.) creme anglaise
  15. 2 tbs (33 gr.) hazelnuts paste
  16. 3 + ½ (6,3 gr.) gelatin sheets
  17. ¾ cup + 4 tsp (210 gr.) whipping cream
  18. - Chocolate mirror glaze -
  19. 2/3 cup + 1/8 cup (175 gr.) water
  20. 2/3 cup (150 gr.) heavy cream
  21. 1 cup + 1 tbs + 2 tsp (225 gr.) superfine granulated sugar
  22. 1 cup – 3 tbs (75 gr. ) cocoa powder
  23. 4 (8 gr.) gelatin sheets
  24. - To garnish -
  25. chopped hazelnuts
  26. hazelnuts
Instructions
  1. - Hazelnuts paste cookies -
  2. In the bowl of a food processor add flour, butter and hazelnut meal and process to get a sandy mixture.
  3. Add egg, sifted icing sugar hazelnut paste and process a little.
  4. Add cocoa powder and knead with your hands to get a dough.
  5. Shape into a ball, wrap in clingfilm and refrigerate for a couple of hours.
  6. Roll out the dough 3 mm.thick and with a round 3 - 3.5 inches ( 8cm.) cookie cutter, cut cookies
  7. and refrigerate for 1 hour.
  8. Heat Fan oven to 325 F (170°) and bake for 13 minutes.
  9. Cool on a wire rack.
  10. - Creme anglaise -
  11. In a small saucepan heat the milk just to the boiling point..
  12. In a mixing bowl stir together the sugar and yolks until well blended.
  13. Remove from heat, pour the milk into the yolk mixture and sift the batter.
  14. Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point 175 F - 80 °C.
  15. Do not overccok, or the eggs will curdle.
  16. Pour the cream into a cold bowl and cover with plastic wrap.
  17. - Hazelnuts bavarian cream -
  18. Soak gelatin sheets in cold water.
  19. Weigh the required amount of cream, add hazelnuts cream and mix to combine.
  20. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  21. 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.
  22. Pour the mixture into the silicone half spheres molds, 3 inches (7cm.) in diameter, smooth with a palette knife.
  23. Freeze.
  24. - Chocolate mirror glaze -
  25. Bring the sugar, water, cocoa powder, and heavy cream to a boil while stirring constantly.
  26. The mixture has to reach 217.5 F - 103°C, otherwise the glaze will be sandy in your mouth.
  27. Remove from the heat and let cool.
  28. Soak gelatin sheets in cold water.
  29. When the glaze reaches 158 F - 70°C, wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  30. Pass the mixture through a fine-mesh sieve.
  31. Use the glaze to 104 F - 40°C.
  32. - To assemble -
  33. Place the cookie on a small serving plate.
  34. Remove from the molds the frozen bavarian creams and glaze.
  35. Spread some drops of glaze on the cookie, lay the glazed domes and garnish with chopped hazelnuts and hazelnuts.
  36. Refrigerate for 6-8 hours before serving.
Notes
  1. If you do not use the glaze immediately, pour it into a jar and cover the surface with plastic wrap.
  2. Warm the chocolate glaze before using.
  3. You can freeze.
  4. You will have leftovers of Hazelnuts paste cookies........you can shape more cookies for morning coffee or you can halve the recipe.
Cookingmesoftly http://www.cookingmesoftly.it/
Hazelnut chocolate domes

 

 

hazelnuts cookies

Hazelnuts cookies

If you love hazelnuts, you could not appreciate these cookies.
Easy to make, delicious and simply elegant.
Perfect breakfast cookie or to serve as a little dessert alongside a cup of coffee.

hazelnuts cookies 1

Hazelnuts cookies (makes 25 pieces)
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Ingredients
  1. ½ cup (115 gr.) cold unsalted butter, diced
  2. 1 cup + 2 tbs (140 gr.) icing sugar
  3. 2 tbs (30 gr.) hazelnut paste
  4. a generous tbs (10 gr.) cocoa powder
  5. 1 cup – 1 tbs (70 gr.) hazelnut meal
  6. 2 cups (230 gr.) cake flour
  7. 1 medium whole egg
  8. hazelnut to decorate
Instructions
  1. In the bowl of a food processor add flour, butter and hazelnut meal and process to get a sandy mixture.
  2. Add egg, sifted icing sugar hazelnut paste and process a little.
  3. Add cocoa powder and knead with your hands to get a dough.
  4. Shape into a ball, wrap in clingfilm and refrigerate for a couple of hours.
  5. Roll out the dough ½ inch thick and with a round 2 inches cookie cutter, cut cookies.
  6. Place Half hazelnut on each cookie and refrigerate for 1 hour.
  7. Heat Fan oven to 325 F (170°) and bake for 16 minutes.
  8. Cool on a wire rack.
Cookingmesoftly http://www.cookingmesoftly.it/
hazelnuts cookies 3

torta al cocco

Coconut tart

Last week I came across some coconut recipes and I decided to follow the I one I found on an italian website: fables de sucre (http://blog.giallozafferano.it/fablesucre/crostata-con-frolla-e-crema-al-cocco/).
It is a tart that made me go straight to the kitchen: easy, fast and delicious.
The shortcrust pastry is madly coconut, the filling is a coconut pastry cream…….
A tart for coconut lovers.
The amount of pastry is plentiful for this mold, but with leftovers you can create delicious cookies, perfect for tea time.

Coconut tart

Coconut tart - Serves 5-6
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Ingredients
  1. - For the coconut pastry -
  2. 2 cups (250 gr. ) all purpose flour
  3. ½ cup + 2.5 Tbs (150 gr.) soft unsalted butter
  4. ½ cup + 1.5 Tbs (120 gr.) superfine granulated sugar
  5. 7 generous Tbs (48 gr.) coconut flakes
  6. 1 small or medium (40 gr.- 1.5 oz.) whole egg
  7. vanilla extract
  8. pinch of salt
  9. zest from ½ lemon
  10. - For the coconut pastry cream -
  11. 1 cup + 2 Tbs (250 ml.) coconut milk
  12. ¼ cup + 1 Tbs+ 2 tsp (75 gr.) superfine granulated sugar
  13. 3 medium egg yolks (60 gr. – 2 generous oz)
  14. 2 Tbs + 2 tsp (25 gr.) corn starch (Maizena)
  15. vanilla extract
Instructions
  1. - For the pastry -
  2. In the bowl of a stand mixer, fitted with paddle attachment, beat butter, sugar, coconut flakes, lemon zest and vanilla.
  3. Add whole egg, salt and mix until well incorporated.
  4. Add in the mixture sifted flour, and beat until well combined (do not overwork the dough).
  5. Wrap the dough in clingfilm and refrigerate for at least 3 or 4 hours.
  6. Butter the tart mold (11.5x3.5x1.5 inches - 29x9x3.5 cm).
  7. With a rolling pin, Roll the dough out to a thickness of 3 - 4 mm., press the dough gently into the mold to cover the base, inside seam and side.
  8. Refrigerate for a couple of hours.
  9. With a box grater, grate a chilled piece of dough into fluffy shreds and refrigerate.
  10. With the remaining dough you can shape some cookies.
  11. Heat fan oven to 325 F (170°C) and prepare the pastry.
  12. - For the coconut pastry cream -
  13. In a medium saucepan bring to a boil coconut milk over medium heat.
  14. In a medium bowl, whisk together the egg yolks, sugar, cornstarch and vanilla extract,
  15. When the milk comes to a boil, drizzle it into the bowl in a thin stream.
  16. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly.
  17. When the mixture comes to a boil and thickens, remove from the heat.
  18. Line a baking sheet with baking paper and place the tart mold on the baking sheet.
  19. Pour the pastry cream into the tart shell and bake for 33-35 minutes.
  20. Let completely cool (you can freeze the tart to make the removal easier).
  21. Remove the tart from the mold and sprinkle with extra coconut flakes to serve.
Notes
  1. For the tart I used a stainless steel micro-holed Rectangle band Pavoni
Cookingmesoftly http://www.cookingmesoftly.it/
Coconut tart

torta con chantilly allo yogurt

Gorgeous yogurt chocolate chantilly cake

Are you looking for a dessert that is not too tough on the waistline?
I wanted something really amazing and with chocolate on top…..yet gorgeous, and fluffy
The result is an airy, slightly tangy yogurt chantilly…..
I wouldn’t call this dessert “light”…but for sure “lighter” as it has slightly less fat and calories, than a traditional mousse…….
The dessert is a remake from “Gorgeous yogurt “with apricots by pastry chef Luca Montersino….
Following is recipes, you can’t fail…

gorgeous yogurt  chocolate chantilly

Gorgeous yogurt chocolate chantilly cake - serves 8
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Ingredients
  1. - Yogurt chantilly -
  2. 1 1/3 cups - 1 tbs (270 gr.) whipping cream
  3. 9.5 oz (270 gr.) plain yogurt
  4. 1/3 cup (65 gr. ) superfine granulated sugar
  5. 3 (6 gr.) gelatin leaves (sheets)
  6. - Dark chocolate ganache -
  7. 3 oz.(90 gr.) dark chocolate
  8. 1/3 cup + 1 tbs (90 gr. ) whipping cream
  9. - To assemble the cake -
  10. Chocolate sponge cake
  11. Dark chocolate chips
Instructions
  1. - Dark chocolate ganache -
  2. Chop the chocolate into fine pieces and set aside.
  3. Pour the cream into a small saucepan and place it over medium-low heat, until boiling.
  4. Remove from the stove, and pour hot cream over the chocolate.
  5. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
  6. Finish by refining the ganache with an hand blender, taking care not to incorporate air bubbles.
  7. Use clingfilm to fit the bottom of a pastry ring or use parchment paper to fit the bottom of a springform pan 6.5 inches in diameter (16cm.)
  8. Pour the ganache in the ring or in the pan and freeze.
  9. - Yogurt chantilly -
  10. Soak gelatin leaves in cold water.
  11. Heat a small amount of yogurt in the microwave, add sugar and stir until sugar dissolves.
  12. Wring gently gelatin sheets to remove excess water, than fold into yogurt soften gelatin, stir to combine.
  13. Add remaining cold yogurt and mix to combine.
  14. Whip cream until soft peaks form.
  15. Pour the yogurt mixture into the whipped cream in 2 batches and with a rubber spatula mix gently to combine and set aside..
  16. - To assemble the cake -
  17. Line a baking sheet with parchment paper.
  18. Cut chocolate sponge cake in slices ½ inch (1.5 cm.) thick and lay the ones beside the others, to get an even layer.
  19. Using a pastry ring, 7 in. in diameter x 1.75 inches (18 x 4.5 cm.) cut a round disc of sponge cake.
  20. Put pastry ring (or the ring of a springform pan) on the baking tray, fit the sides with food pvc coil or baking paper.
  21. Lay sponge cake slices inside the ring.
  22. Pour the yogurt chantilly in a pastry bag (no noozle is needed) and pipe an even layer on the chocolate sponge, almost until the edges of the ring and smooth with a palette knife.
  23. Lay the frozen ganache in the centre, press gently and scatter around chocolate chips.
  24. Freeze.
  25. 24 hours before serving, remove the cake from the freezer, remove pastry ring and pvc coil,
  26. brush the top with neutral gelatin glaze and refrigerate until needed.
For chocolate sponge cake
  1. http://www.cookingmesoftly.it/wp-content/uploads/2015/05/recipe-web.jpg
Cookingmesoftly http://www.cookingmesoftly.it/
Gorgeous yogurt chocolate chantilly cake

crinkle cookies 1

White chocolate lemon crinkle cookies

Lemon crinkle cookies………for sure the best cookies ever……
I am addicted to bake cookies, as I have said several times…but these ones are something special.
Soft, with a cakey texture ….a texture I haven’t really found in other cookies.
It seems to eat a slice of cake……but you are eating a cooky……unbelievable…..
Do not forget the perfect combination of flavors: lemon and white chocolate….delicious.
Try for your Xmas party: no one will resist.

crinkle cookies 2

White chocolate lemon crinkle cookies - 20 cookies
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Ingredients
  1. 1.5 cups + 2 tbs (200 gr.) Ap flour
  2. 6 tbs (85 gr.) soft unsalted butter
  3. ½ cup (100 gr.) superfine granulated sugar
  4. 1 medium whole egg
  5. 1 small whole egg
  6. ½ cup (80 gr.) white chocolate chips
  7. 1 tsp baking powder
  8. 1 dash baking soda
  9. pinch of salt
  10. 1 tbsp lemon juice
  11. 1 tbsp lemon zest
  12. vanilla extract
  13. superfine granulated sugar extra for dipping
  14. powder sugar for dipping
Instructions
  1. Line 2 baking sheets with parchment paper and set aside.
  2. In a large bowl, sift flour with baking powder, baking soda, salt and set aside.
  3. in the bowl of a stand mixer (fitted with paddle attachment) place butter and sugar and beat until well combined.
  4. Add lemon zest, and eggs, one at a time, beating well after each addition.
  5. Scrape down the sides as needed.
  6. Add vanilla extract, lemon juice and mix until well combined.
  7. Add in gradually dry ingredients and mix until incorporated.
  8. Stir in white chocolate chips, mix to combine, cover with plastic wrap and refrigerate the dough for at least 3 hours.
  9. (The dough will be soft, anyway).
  10. Remove the dough from the fridge, shape into balls, (like a walnut) and place on baking sheets and refrigerate for at least one hour.
  11. Heat fan hoven to 325F (170°).
  12. Roll balls into white sugar and toss into the icing sugar to coat and place on baking sheets, leaving room to spread.
  13. Bake the cookies for 11 minutes.
  14. Allow to cool completely on a wire rack.
Notes
  1. I like soft cookies. If you prefer more crunchy, continue baking for a further 2-3 minutes.
Cookingmesoftly http://www.cookingmesoftly.it/
crinkle cookies 3

Fettine langarole

Langhe cookies

If you love hazelnuts, you could not appreciate these cookies.
Easy to make, delicious and simply elegant.
Perfect breakfast cookie or to serve as a little dessert alongside a cup of coffee.
Recipe by Luca Montersino..

fettine langarole

Langhe cookies - 40 cookies
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Ingredients
  1. 14 tbs (200 gr.) soft unsalted butter, diced
  2. 2/3 cup ( 80 gr.) icing sugar
  3. 2 tbs (30 gr.) heavy cream
  4. 2 cups (240 gr.) cake flour
  5. 2 generous tbs (20 gr.) cocoa powder
  6. a generous ½ cup (100 gr.) roasted chopped blanched hazelnuts
  7. pinch of salt
  8. seeds from ½ vanilla pod or vanilla extract
Instructions
  1. Line 2 baking trays with non-stick baking paper and set aside.
  2. In the bowl of a stand mixer, fitted with paddle attachment, beat butter with sugar, vanilla and salt.
  3. Add heavy cream in a thin steady stream and flour sifted with cocoa powder.
  4. Add chopped hazelnuts
  5. Shape the dough into a rectangle, wrap in clingfilm and refrigerate for 3 hours, at least.
  6. With a rolling pin, roll the dough 1/6 inch (5 mm.) thick and with a square cookie cutter, 1.5 in. per side (4 cm.) cut cookies until no dough remains.
  7. Arrange the cookies on the prepared trays and refrigerate for at least 3 hours.
  8. Heat fan oven to 325 F (170°) and bake for 15 minutes.
  9. Cool on a wire rack.
Cookingmesoftly http://www.cookingmesoftly.it/

 

 

crostata brownies alle fragole

Strawberries brownies tart

I love tarts and I love brownies …… and after countless attempts I found the perfect recipe for brownies batter.
I’m sure each of you has his own recipe for the perfect pastry and brownies batter …..
You can try your favorite recipes for the two doughs, and then assemble the cake, but I recommend you to try mine …. you will not be disappointed.
I added one layer of strawberry jam on the bottom and put diced strawberries in the dough ……
you know that strawberries and chocolate is the perfect combination.
As decoration, I prepared strawberries jellies, but if you want you can omit ……
The pie is rich, intense, soft and crunchy……
It can be perfect in case you need a sweet treat this weekend.
Let’s go in the kitchen …..

Strawberries brownies tart

Strawberries brownies tart

Strawberries brownie tart (serves 6/8)
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Ingredients
  1. - Shortcrust pastry -
  2. 2 1/3 cups (300 gr.) cake flour
  3. ½ cup + 2.5 tbs (150 gr.) soft unsalted butter
  4. 1 cup + 3 tbs (150 gr.) icing sugar
  5. 1 large whole egg (60 gr.)
  6. seeds from ½ vanilla pod or vanilla extract
  7. 1 pinch of salt
  8. - Brownies batter -
  9. 6 oz. (175 gr.) diced strawberries
  10. 7 0z. (200 gr.) dark chocolate
  11. ¾ cup (165 gr.) unsalted butter
  12. 3 medium whole eggs
  13. 2 medium egg yolks
  14. ¾ cup + 1 tbs (165 gr.) superfine granulated sugar
  15. ½ cup + 2 tsp (70 gr.) cake flour
  16. 1 tbs cocoa powder
  17. 1 pinch of salt
  18. - Strwaberries half-spheres -
  19. 1 cup (250 gr.) strawberries flesh (process fresh strawberries into puree)
  20. ¼ cup (50 gr.) superfine granulated sugar
  21. ¼ oz (7.5 gr.) gelatin leaves (sheets)
  22. - To garnish
  23. strawberries jam
  24. clear jam to brush
Instructions
  1. - 16 Strwaberries half-spheres -
  2. (to prepare the day ahead)
  3. Soak gelatin leaves in cold water.
  4. Add lemon juice to strwaberries puree and mix to combine.
  5. In the microwave, heat 1/3 of the strwaberries puree, add granulated sugar and mix to combine, than fold in soften gelatin, stir to combine.
  6. Add the remaining cold strawberries puree and stir to combine.
  7. Pour the mixture into the half spheres silicone molds (1.6 in.diameter - 4 cm.) and freeze.
  8. - Shortcrust pastry -
  9. In the stand mixer, fitted with paddle attachment, add flour, butter, sugar, salt and vanilla and mix on low speed until you get a sandy mixture.
  10. Add, in a thin steady stream, whole egg and mix just to combine.
  11. Shape the dough in a ball, wrap in clingfilm and refrigerate for a couple of hours.
  12. Butter and flour a round cake pan 8 in.in diameter (20 cm.) and 1.6 in. in deep (4 cm).
  13. On a lightly floured surface roll out the dough, and gently transfer to the pan, onto the bottom and up the sides.
  14. Lightly prick the base with the tines of a fork and refrigerate.
  15. Heat fan oven to 325 F - 170°C.
  16. - Brownies batter -
  17. On a low-medium heat, melt butter and chocolate, stirring from time to time and set aside.
  18. In the bowl of a stand mixer, whisk whole eggs with egg yolks and sugar until the mixture becomes stiff and frothy.
  19. With the motor running, pour in a thin steady stream the chocolate into it and mix to combine.
  20. Stop the machine, add the flour sifted with cocoa and salt, add diced strawberries and stir until combined.
  21. On the bottom of the dough, spread a thin layer of strawberries jam, pour the mixture over and bake for 35 minutes.
  22. Let completely cool in the tin before refrigerate for a few hours.
  23. (the best is to freeze the cooked cake).
  24. Remove the cake from the tin, brush with clear jam to gloss and garnish with strwaberries half-spheres.
Notes
  1. Remember that half-spheres are frozen, so, refrigerate the cake for 12 hours to allow them to thaw.
  2. The baked cake can be frozen.
  3. I suggest you to freeze the cake, then, 24 hours before serving, unmold from the tin, brush with clear jam, decorate with half-spheres and refrigerate.
  4. 20 minutes before, slice and serve.
  5. If you leftovers of shortcrust pastry, you can shape some cookies.
Cookingmesoftly http://www.cookingmesoftly.it/
Strawberries brownies tart

Strawberries brownies tart

rubinia: white chocolate bavarian cream

Rubinia: white chocolate bavarian cream with strawberries sauce

A smooth, creamy, silky and delicious dessert.
Perfect to impress your guests, but simple and fast.
Adapted from a Luca Montersino recipe.

rubinia 2: white chocolate bavarian cream

rubinia 3: white chocolate bavarian cream

Rubinia: white chocolate bavarian cream - serves 8
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Ingredients
  1. - White chocolate bavarian cream -
  2. ½ cup + ½ tbs (122 gr.) whole fat milk
  3. 1Tbs + 1 tsp (25 gr.) superfine granulated sugar
  4. 2.5 (50 gr.) medium egg yolks
  5. 4.3 oz 8121 gr.) white chocolate
  6. 1 cup (244 gr.) whipping cream
  7. 2.5 (5 gr.) gelatine sheets
  8. - Strawberries sauce –
  9. 5.5 0z (150 gr.) hulled and diced strawberries
Instructions
  1. - White chocolate bavarian cream -
  2. Soak gelatin sheets in cold water.
  3. In a saucepan, bring milk to the boil and in a madium bowl, mix egg yolks with sugar and vanilla seeds just until combined.
  4. Pour hot milk over egg yolks, whisking constantly.
  5. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly.
  6. When the mixture reaches 179.5 F - 82°C remove from the heat.
  7. Add white chocolate and mix to combine.
  8. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  9. Pour the mixture in a bowl and set the bowl over ice water bath to low temperature, until the mixture reaches 77 F - 25°C.
  10. 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.
  11. Pour the mixture in a pastry bag, pipe the cream in the silicone moulds, and smooth with a palette knife.
  12. Freeze.
  13. - Strawberris sauce -
  14. Process fresh strawberries into puree.
  15. - To assemble the cake -
  16. Unmold the frozen bavarian creams and decorate with strawberries sauce as you prefer .
  17. Place the cake back to refrigerate to allow the cake bring back to right temperature (as now the cake is still hardened stage).
Notes
  1. If you want, you can add sugar to the strawberries sauce.
  2. I wanted to emphasize the contrast between the acidity of the strawberries and sweetness of white chocolate.
  3. Moulds: 1/3 cup capacity
Cookingmesoftly http://www.cookingmesoftly.it/
rubinia 4: white chocolate bavarian cream

strawberries

pie di fragole

Strawberries pie

This pie starts with a basic pie crust……which generally includes flour, water and butter in precise proportions.
Here, I decided to have a special pastry crust: eggs, and the ratio of water and butter is different from the rule.
The original recipe calls for apples, but I decided to use the strawberries, which now can be found all year.
The cake is delicious.
The best strawberry pie.
Served plain, or with a dollop of softly whipped cream.

Recipe By Luca Montersino.

strawberries pie

Strawberries pie - serves 6/8
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Ingredients
  1. - Special shortcrust pastry -
  2. 3 cups + 1 tbs (385 gr) pastry flour
  3. ¾ of a medium whole egg – 1 oz+ ¼ oz (35 gr.)
  4. 10 tbs (140 gr. ) soft unsalted butter + extra for the pan
  5. 4 tbs + 2 tsp (70 gr. ) superfine granulated sugar
  6. 5 tbs + 2 tsp (70 gr.) water
  7. ½ tsp + ¼ tsp (7 gr. ) salt
  8. - Filling -
  9. 22 oz (620 gr.) strawberries
  10. 4 tbs + ½ tsp (65 gr.) superfine granulated sugar
  11. 1 tbs+ 1 tsp (15 gr.) corn starch (maizena)
  12. 3 tsp lemon juice
  13. - Plus -
  14. chocolate sponge or crushed cookies
  15. icing sugar
  16. melted unsalted butter to brush
Instructions
  1. - For the special shortcrust pastry -
  2. In the bowl of a stand mixer, fitted with paddle attachment, mix butter, sugar and salt.
  3. Gradually add water and the whole egg.
  4. Do not worry if the mixture in not combined.
  5. Gradually add sifted flour and mix to combine for a couple of minutes.
  6. Separate the dough mixture into 2 equal sized piles and work each one first into a ball, and then into a disk.
  7. Wrap the discs in clingfilm and refrigerate for a couple of hours.
  8. - For the filling -
  9. Wash strawberies, drain and cu tinto cubes.
  10. Spoon them in a bowl, add lemon juice, sugar and sifted corn starch and mix to combine.
  11. Set aside for 5 minutes.
  12. - To assemble the cake -
  13. Heat fan oven to 325F (170°C) or 350 F (180°C).
  14. Butter a round cake pan, 8 inch. In diameter (20 cm.).
  15. Roll out the pie dough, gently place the rolled out dough in the pan, leaving a slight overhang.
  16. Prick the base with a fork.
  17. Lay a thin layer of chocolate sponge or crushed cookies on the bottom, so that the fruit juices will not moisten the crust.
  18. Spoon the strawberries mixture into the pan.
  19. Do not worry if the mixture seems too much…..while baking the mixture will collapse.
  20. Roll the remaining dough in a circle, prick with a fork and lay on the fruit mixture, leaving a slight overhang.
  21. Trim excess dough with a sharp knife, pressing the edges together to seal. flute with your fingers.
  22. Brush the top with meled unsaltd butter and bake for 1 hour.
  23. Let completely cool before removing from the pan.
  24. Dust with icing sugar to serve.
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strawberries bowl