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Giardino di albicocche

Apricots field

Another recipe from the great pastry chef Luca Montersino.
Starting from “Strawberries field” I decided to make a square, stunning and gorgeous “ Apricots field”.
Same method, same mouth watering cake to impress your guests and your family.

Apricots field

Apricots field - serves 8/10
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Ingredients
  1. - Yogurt jelly -
  2. 11.5 oz (330 gr.) plain yogurt
  3. a scant ½ cup (95 gr.) superfine granulated sugar
  4. 3.5 + ¼ (7,5 d gr.) gelatin leaves (sheets)
  5. 4 tbs (40 gr.) dextrose (or superfine granulated sugar)
  6. some drops lemon juice
  7. - Apricots mousse -
  8. 1 cup + 1 Tbsp (293 gr.) apricots flesh (process fresh apricots into puree)
  9. 5.5 + ¼ (11,7 gr.) gelatin leaves (sheets)
  10. 1 cup + 5 Tbsp (293 gr.) whipping cream
  11. 5 oz. (146 gr.) italian meringue
  12. - Italian meringue -
  13. 2/3 cup (140 gr.) superfine granulated sugar
  14. 2 Tbsp + tsp (35 gr.) water
  15. 3 oz (87 gr. – 3 medium) egg whites
  16. 2 Tbsp + tsp (35 gr.) superfine granulated sugar
  17. - Limoncello soaking syrup -
  18. 1/3 cup + 2 tbs (100 gr.) water
  19. 7 tbs + 2 tsp (100 gr.) 70 % liquid sugar
  20. 2 tbs (25 gr.) Limoncello
  21. - Extra -
  22. 2 or 4 apricots + extra to decorate
  23. 6/7 slices of sponge cake
  24. chopped pistachios
  25. neutral gelatin glaze for tarts to brush
  26. melted butter to brush the square pastry ring
Instructions
  1. - Prepare the pastry ring -
  2. Brush the outside edges with melted butter.
  3. Wrap the pastry ring with cling film around the bottom of the cake square ring to seal the ring and set aside.
  4. - Yogurt jelly -
  5. Soak gelatin leaves in cold water.
  6. Heat a small amount of yogurt in the microwave.
  7. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  8. Add lemon juice and stir with a small whisk.
  9. Add sugar, dextrose and stir to combine.
  10. Add the remaining cold yogurt to the mixture, stir to combine and refrigerate 3 to 4 minutes just to set a little.
  11. - Italian meringue -
  12. In a sauce pan, over low heat, combine water (2 Tbsp + tsp - 35 gr.) and sugar (2/3 cup - 140 gr.) and begin cooking a syrup.
  13. Meanwhile put the egg whites and remaining sugar in the bowl of a stand mixer fitted with a whisk attachment and start whisking on low speed.
  14. When the syrup has reached a temperature of 245 F - 118° C increase on medium speed and continue to whisk.
  15. Bring the sugar syrup to 251 F - 121° C, then take the pan off the heat and in a thin, steady stream, carefully drizzle the hot sugar syrup into the egg whites.
  16. Increase speed to maximum and continue whisking until the meringue has cooled down.
  17. Weight the amount you need in the recipe.
  18. - Apricots mousse -
  19. Soak gelatin leaves in cold water.
  20. Whip the cream until soft peaks form and refrigerate.
  21. Heat a small amount of apricots puree in the microwave, than fold in soften gelatin, stir to combine.
  22. Add the remaining apricots puree and stir to combine.
  23. Fold apricots puree into italian meringue into 3 batches: first whisking with a whisk, then mix with a rubber spatula to combine.
  24. Pour the apricots mixture into the whipped cream in 2 batches and mix gently to combine, with a rubber spatula and set aside.
  25. - Limoncello soaking syrup -
  26. Mix all the ingredients in a bowl.
  27. - To assemble the cake -
  28. Line acetate strip around cake square ring.
  29. Slice 4 or 5 apricots 1/3 inch thick (1 cm.) and place, random, on the bottom of the ring (on clingfilm) and freeze ( I suggest to make the day ahead).
  30. Ladle out a layer of yogurt jelly on frozen apricots and refrigerate for a few minutes to harden a little, but not too much.
  31. Pour the apricots mousse in a pastry bag (no noozle is needed) and pipe ½ of the apricots mousse on yogurt jelly.
  32. Cut sponge cake in slices ½ inch (1.5 cm.) thick and lay the ones beside the others, to get an even layer.
  33. Soak the sponge with Limoncello soaking syrup, and press a little with your fingers.
  34. Pipe in the remaining apricots mousse to cover the sponge cake.
  35. Lay othe slices of sponge cake, soak the sponge with Limoncello soaking syrup, press with your fingers and allow to set in the freezer .
  36. - 18 hours before serving -
  37. Remove the dessert from the freezer, invert the cake on a serving plate.
  38. Brush the top with neutral gelatin glaze (loosen with some drops of water) for tarts.
  39. Remove cake ring and acetate strips.
  40. Decorate with fresh apricots and chopped pistachios.
  41. Place the cake back to refrigerate to allow the cake bring back to right temperature (as now the cake is still hardened stage).
  42. Slice and serve.
Notes
  1. square pastry ring 8 inches - 20 cm.
  2. - Sponge - search previous recipe “Strawberry field”.
  3. Cut sponge cake in slices ¼ inch (1 cm.) thick and lay the ones beside the others, to get an even layer.
  4. Using a square pastry ring 8 inches (20 cm.) cut a square shape of sponge cake.
  5. - Apricots mousse - store leftovers in small glasses, ½ cup capacity (125 ml.) and freeze. When they are set, wrap in clingfilm (you will get 2 small glasses). Store up for 1 month.
Cookingmesoftly http://www.cookingmesoftly.it/
Apricots field

biscolatte cookies 1 web

Biscolatte cookies

For breakfast I eat cookies, healthy cookie.
These ones are simple, delicious and perfect to dip in your cup of tea.
Recipe by Luca Montersino.
Ready to bake?

biscolatte 3 web

Biscolatte cookies-(22 cookies, 2 in. (5 cm) in diameter - 1/3 inch (1 cm) tick)
Print
Ingredients
  1. 2 cups (240 gr.) pastry flour
  2. ½ cup (100 gr.) superfine granulated sugar
  3. 7 tbs (100 gr.) soft unsalted butter
  4. 3 tbs + 2 tsp (30 gr.) rice starch
  5. 1 small (40 gr.) whole egg
  6. 5 tsp (20 gr.) heavy cream
  7. 2 tsp (10 gr.) powdered glucose
  8. 2 dashes (2 gr.) baking powder
  9. seeds from ½ vanilla pod or vanilla extract
  10. pinch of salt
Instructions
  1. Line 2 baking trays with non-stick baking paper and set aside.
  2. Sift flour with rice starch, baking powder and set aside.
  3. In the bowl of a stand mixer fitted with paddle attachment, mix butter with sugar and glucose.
  4. Add heavy cream, egg, salt and vanilla and mix to combine.
  5. Add sifted powders and mix just to combine.
  6. Shape a ball, wrap in clingfilm and refrigerate for at least one hour.
  7. With a rolling pin, roll the dough out and with 2 different cookie cutters, cut into circles and pierce the center.
  8. Collect scraps, roll again, cut more cookies, and repeat until no dough remains.
  9. Arrange the cookies on the prepared trays e refrigerate for a further hour.
  10. Heat fan oven to 325 F (170 °) and bake for 16 minutes.
  11. Cool on a wire rack.
Cookingmesoftly http://www.cookingmesoftly.it/
biscolatte 4 web

 

 

 

fior di fragola

Strawberries flower

When I was a child, in Italy, there was a lollipop called “Strawberry flower”.
This dessert reminds me of my childhood
I love refreshing desserts and panna cotta: this combination seems perfect for hot season.
Even if it may seem complicated because of many ingredients and methods, it is easy to prepare.
No baking is required, so it is perfect for summer season.

strawbwrries flower 2

Strawberries flower (5 glasses ¾ cup – 200 ml. capacity)
Print
Ingredients
  1. - strawberries mousse -
  2. a scant cup (200 gr.) strawberries flesh (process fresh strawberries into puree)
  3. a scant cup (200 gr.) whipping cream
  4. 3.5 oz (100 gr.) italian meringue
  5. 4 (8 gr.) gelatin leaves (sheets)
  6. - strawberries jelly -
  7. a scant ½ cup (100 gr.) strawberries flesh
  8. 1.5 tbs (25 gr.) superfine granulated sugar
  9. 3 tsp (10 gr. ) dextrose (or superfine granulated sugar)
  10. 1 sgeet + ¼ sheet (2.5 gr.) gelatin leaves (sheets)
  11. - Limoncello panna cotta -
  12. 1 cup (237 gr.) whipping cream
  13. 2.5 tbs (38 gr. ) superfine granulated sugar
  14. 1 tbs (17 gr.) Limoncello
  15. 1.5 (3 gr.) gelatin leaves (sheets)
Instructions
  1. -Strawberries mousse -
  2. Soak gelatin leaves in cold water.
  3. Whip the cream until soft peaks form and refrigerate.
  4. Heat a small amount of strawberries puree in the microwave, than fold in soften gelatin, stir to combine.
  5. Add the remaining strawberries puree and stir to combine.
  6. Fold strawberries puree into italian meringue into 3 batches: first whisking with a whisk, then mix with a rubber spatula to combine.
  7. Pour the strawberries mixture into the whipped cream in 2 batches and mix gently to combine, with a rubber spatula and set aside.
  8. Pour the mixture into a pastry bag, (no noozle is needed) and pipe a layer of strawberries mousse in the glasses (use small tumblers, wine glasses or whiskey glasses) and refrigerate for a while, to set.
  9. - Strawberries jelly -
  10. Soak gelatin leaves in cold water.
  11. Heat a small amount of strawberries puree in the microwave.
  12. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  13. Add sugar, dextrose and stir to combine.
  14. Add the remaining cold strawberries puree to the mixture, stir to combine.
  15. Pour the jelly in a kitchen bottle for sauce or pastry bag and pipe a thin layer on the mousse.
  16. Set aside to set.
  17. - Limoncello panna cotta -
  18. Soak gelatin leaves in cold water.
  19. Bring a part of the whipping cream to a boil.
  20. Out of the heat, add sugar to the cream and stir to combine.
  21. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  22. Add the remaining cold cream, limoncello and mix to combine.
  23. Pour the mixture in a kitchen bottle for sauce and pour on the cold jelly a thick layer of panna cotta.
  24. Place the glasses in the fridge to set for at least 6 hours or overnight, covered with clingfilm.
Notes
  1. For italian meringue, search for “Strawberries field” recipe.
  2. Recipes from Luca Montersino.
Cookingmesoftly http://www.cookingmesoftly.it/
strawberries

giardino di fragole

Strawberries field

Strawberries field: a recipe from the famous italian pastry chef Luca Montersino.
(http://www.eataly.com/nyc-pastry/)
A layer of soft limoncello sponge cake, a frothy strawberries mousse and a yogurt jelly.
A fresh, soft and mouth-watering dessert.
Strawberries come from my , but you can buy at the market.
Hurry up, because strawberries season is going to end.

giardino di fragole

Strawberries field (pastry ring 7 inches - 18 cm. diameter)
Print
Ingredients
  1. - yogurt jelly -
  2. 11.5 oz (330 gr.) plain yogurt
  3. a scant ½ cup (95 gr.) superfine granulated sugar
  4. 3.5 (7 gr.) gelatin leaves (sheets)
  5. 4 tbs (40 gr.) dextrose (or superfine granulated sugar)
  6. 3 drops lemon juice
  7. - strawberries mousse -
  8. 1 cup (250 gr.) strawberries flesh (process fresh strawberries into puree)
  9. 5 (10 gr.) gelatin leaves (sheets)
  10. 1 cup + 2 tbs (250 gr.) whipping cream
  11. 4.5 oz. (125 gr.) italian meringue
  12. - Limoncello soaking syrup -
  13. 1/3 cup + 2 tbs (100 gr.) water
  14. 7 tbs + 2 tsp (100 gr.) 70 % liquid sugar**
  15. 2 tbs (25 gr.) Limoncello
  16. **(obtained boiling 4 tbs + 1 tsp (70 gr.) superfine granulated sugar with 2 tbs + 1 tsp (30 gr.) water
  17. - Italian Sponge -
  18. 5 medium whole eggs (9 oz - 250 gr.)
  19. ¾ cup + 2 tbs (175 gr.) superfine granulated sugar
  20. 1 cup + 2 tbs (150 gr.) cake flour
  21. 4 tbs (50 gr.) potato starch
  22. vanilla seeds
  23. - Italian meringue -
  24. 2 cups (400 gr.) superfine granulated sugar
  25. 1/3 cup + 2 tbs (100 gr.) water
  26. 1 cup (250 gr.) egg whites, room temperature
  27. ½ cup (100 gr. ) superfine granulated sugar
  28. - Extra -
  29. 4 or 5 big strawberries + extra to decorate
  30. 6 slices of sponge cake
  31. chopped pistachios
  32. neutral gelatin glaze for tarts to brush
  33. melted butter to brush the ring
Instructions
  1. - Italian Sponge -
  2. Heat oven to 350 F - 180° (Fan oven 325 - 170°C).
  3. Grease and flour a 8.5-inch (22 cm.) cake pan for later use.
  4. In a saucepan, over low-medium heat, heat eggs and sugar until the temperature reaches 113 F - 45°C, mixing constantly with a whisk.
  5. Pour the hot mixture in the bowl of a stand mixer fitted with a whisk attachment and whisk on high speed until ribbon stage (thick, shiny and double in volume).
  6. Add during the mixing the seeds of vanilla.
  7. Sift flour and potato starch.
  8. Stop the mixer and fold in sifted flours with a rubber spatula in 2 or 3 batches.
  9. Pour the batter into the pan and bake for 30 minutes.
  10. While the cake is baking don’t open the oven otherwise it will deflate.
  11. Let the spnge cool in the oven with the door slightly ajar, until completely cold.
  12. Let cool completely before slicing.
  13. - Italian meringue -
  14. In a sauce pan, over low heat, combine water and 2 cups of sugar (400 gr.) and begin cooking a syrup.
  15. Meanwhile put the egg whites and remaining sugar in the bowl of a stand mixer fitted with a whisk attachment and start whisking on low speed.
  16. When the syrup has reached a temperature of 245 F - 118° C increase on medium speed and continue to whisk.
  17. Bring the sugar syrup to 251 F - 121° C, then take the pan off the heat and in a thin, steady stream, carefully drizzle the hot sugar syrup into the egg whites.
  18. With the mixer running, increase speed to maximum and continue whisking keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down.
  19. Use the amount you need, our pour the meringue in a bowl, cover with baking paper and freeze for a later use.
  20. - Prepare the pastry ring -
  21. Brush the outside edges with melted butter.
  22. Wrap the pastry ring with cling film around the bottom of the cake ring to seal the ring and set aside.
  23. - For yogurt jelly -
  24. Soak gelatin leaves in cold water.
  25. Heat a small amount of yogurt in the microwave.
  26. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  27. Add lemon juice and stir with a small whisk.
  28. Add sugar, dextrose and stir to combine.
  29. Add the remaining cold yogurt to the mixture, stir to combine and refrigerate 3 to 4 minutes just to set a little.
  30. - Strawberries mousse -
  31. Soak gelatin leaves in cold water.
  32. Whip the cream until soft peaks form and refrigerate.
  33. Heat a small amount of strawberries puree in the microwave, than fold in soften gelatin, stir to combine.
  34. Add the remaining strawberries puree and stir to combine.
  35. Fold strawberries puree into italian meringue into 3 batches: first whisking with a whisk, then mix with a rubber spatula to combine.
  36. Pour the strawberries mixture into the whipped cream in 2 batches and mix gently to combine, with a rubber spatula and set aside.
  37. - Limoncello soaking syrup -
  38. Mix all the ingredients in a bowl.
  39. - To assemble the cake -
  40. Line acetate strip around cake ring.
  41. Slice 4 or 5 strawberries 1/3 inch thick (1 cm.) and place, random, on the bottom of the ring (on clingfilm) and freeze ( I suggest to make the day ahead).
  42. Ladle out a layer of yogurt jelly on frozen strawberry and refrigerate for a few minutes to harden a little, but not too much.
  43. Pour the strawberries mousse in a pastry bag (no noozle is needed) and pipe ½ of the strawberry mousse on yogurt jelly.
  44. Cut sponge cake in slices ½ inch (1.5 cm.) thick and lay the ones beside the others, to get an even layer.
  45. Soak the sponge with Limoncello soaking syrup, and press a little with your fingers.
  46. Pipe in the remaining strawberries mousse to cover the sponge cake.
  47. Lay othe slices of sponge cake, soak the sponge with Limoncello soaking syrup, press with your fingers and allow to set in the freezer for at least 5 hours or overnight.
  48. - 18/24 hours before serving -
  49. Remove the dessert from the freezer, invert the cake on a serving plate.
  50. Brush the top with neutral gelatin glaze (loosen with some drops of water) for tarts.
  51. Remove cake ring and acetate strips.
  52. Decorate with fresh strawberries and chopped pistachios.
  53. Place the cake back to refrigerate to allow the cake bring back to right temperature (as now the cake is still hardened stage).
  54. Slice and serve.
Notes
  1. - Yogurt gelé -
  2. I suggest you to reduce the amount of the ingredients about 15%.
  3. The layer is too thick.
  4. - Sponge -
  5. Cut sponge cake in slices ¼ inch (1 cm.) thick and lay the ones beside the others, to get an even layer.
  6. Using a pastry ring 7 inches in diameter (18 cm.) cut a round disc of sponge cake.
  7. You can store the sponge wrapped in clingfilm in the freezer for up 1 month. When it is frozen, it is easier to slice.
  8. - Italian meringue -
  9. store leftovers in airtight container and freeze. Store up for 15 days.
  10. You can make 1/3 of the recipe if do not freeze.
  11. - Strawberries mousse -
  12. store leftovers in small glasses, ½ cup capacity (125 ml.) and freeze. When they are set, wrap in clingfilm (you will get 2 small glasses). Store up for 1 month.
Cookingmesoftly http://www.cookingmesoftly.it/
giardino di fragole

Torta moderna vaniglia e cioccolato

Vanilla and chocolate modern cake

To celebrate our return, I wanted something rich, elegant and something with chocolate.
Modern cakes, characterized by layers of different consistencies, give the result to seem a special day or occasion.
About modern cakes I appreciate the delicate structure and soft and moist interior.
The chocolate sponge layer adds a richness of flavour.
Every slice is pure bliss.

fetta torta moderna

fetta torta moderna

recipe modern cake

taralli 1 web

Taralli

When I was a child I spent several years in Puglia on holiday and Taralli (bagels) were my favorite snacks. Only recently I had the opportunity to taste them again, then I decided to try to make them at home. After several attempts, I found my perfect recipe: I replaced a portion of flour with potato starch to give more crispness. Tasty by themselves, perfect with a glass of Prosecco.

taralli 2 web

Recipe Taralli

taralli 3