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Blackberry foam

Blackberry foam


how I didn't have much time to post wine recipes with them, even if the berry season is over

  • 5 egg whites
  • 10 tablespoons powdered sugar
  • a pinch of salt
  • 500 g blackberries (I used blackberries for cultivation)

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Blackberry foam:

Beat the egg whites with a pinch of salt, then gradually add the powdered sugar spoon by spoon, until everything is incorporated and melted,

We pass the blackberries with a fork and then we put them in the bowl over the egg whites and beat them with the mixer for 10 minutes,

We can decorate the fruit froth with cocoa, but since my boy doesn't like it, I gave up


Ingredient Blown From Walls

  • 3 eggs husband
  • 60 grams of sugar
  • 30 grams of flour
  • 16 grams of cornstarch
  • 30 grams of butter with 82% fat
  • 180 ml. milk
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

blackberry puree:

  • solid butter for greased ramequin shapes
  • caster sugar for dressing forms
  • powdered sugar for finishing

Blackberry Puff Preparation:

1. Weigh all the ingredients in advance. Carefully grease with butter 4 ceramic ramekin shapes, with a diameter of 9 cm, then coat with a uniform layer of caster sugar, as shown in the chocolate soufflé recipe. The oven ignites and is set at 205 degrees Celsius.

Preparation of the basic composition

2. In a saucepan, put the milk on the fire. Meanwhile, mix the flour with the soft butter (with your fingertips) until a homogeneous paste is obtained.

3. When the milk reaches boiling point, add the butter paste and flour and mix quickly with the whisk. Boil everything until it thickens (1 minute), stirring constantly.

4. Remove the sauce from the heat. The starch is mixed with 1/3 of the sugar and added to the sauce, at the same time as 1 egg yolk. Stir vigorously then add the rest of the yolks and vanilla extract. Homogenize the composition well, cover and leave to cool.

Blackberry puree

5. Fresh or frozen blackberries are boiled in a saucepan with 1 tablespoon of sugar. Boil until the liquid it leaves almost evaporates, stirring frequently, then give the jam-like composition through a sieve, insisting on obtaining as much puree as possible. The blackberry puree obtained is added over milk cream and yolks and mixed.

How does a souffle become fluffy?

6. Beat the egg whites together with the salt. Add the rest of the sugar and beat everything until the sugar dissolves. 1/3 of this meringue is incorporated into the base cream, homogenizing vigorously, then pour over the remaining egg whites and mix by folding, raising with a spatula the egg whites from the bottom of the bowl to the surface.

Blackberry soufflé & # 8211 baking and serving

7. Pour the composition into the prepared ramequin forms. Carefully clean the edges of the ramekins and level the surface. To level it perfectly, scrape it with the back of a knife with a long blade. Bake the ramekins in the preheated oven at 205 degrees and bake for 17-20 minutes (if you keep them longer, they will be firmer, but at the same time even browner).

The soufflés are served hot, directly from the forms in which they were baked. If they wait too long before serving, they will be left and it is natural to be so, so it is ideal to have everything you need for serving already prepared before the soufflés are cooked. When they are ready, quickly sprinkle with powdered sugar and put on the table while they are still tall and beautiful. They have a slightly crunchy surface that contrasts very nicely with the foamy interior, very airy, with a very special texture.

If you want, you can serve some fresh fruit, ice cream or a vanilla sauce with the soufflé. I wish you good work and good appetite!


Preparation

1. Chop the onion as small as possible and then put it in a blender (I used a hand blender)

2. Put all the other ingredients in the blender container, except the salt, pepper (and possibly harissa).

3. Sift everything well until the ingredients acquire a frothy consistency

4. Pour the foam into a bowl, salt and pepper to taste, and serve with slices of toast and radish


Blackberry jam

My childhood favorite was the delicious blackberry jam.

This year I decided not to miss any fruit and to make jam from everything on the market.

And I made a little of each.
Blackberry jam was my favorite when I was a child, along with cherries.
But back then, blackberries were at the edge of the woods, they just had to be picked.
And I would pick them up with pleasure, even if my hands then looked like maps.
[ingredients title = & # 8221 Blackberry Jam Recipe & # 8211 Ingredients & # 8221]

Servings: 4 (320 gr jars)
Preparation time: 45 minutes
[preparation title = & # 8221 Blackberry Jam Recipe & # 8211 Preparation & # 8221]

We start by washing the blackberries.

We wash the blackberries in a lot of water to remove the impurities, which are not few, but we are careful not to loosen the blackberries.

Leave the blackberries in a sieve to drain, then put them in the bowl in which we will prepare the jam and sprinkle all the sugar over them.
We put the bowl in the fridge overnight, but from time to time we mix the blackberries with the sugar.
A significant part of the sugar will melt and a syrup of a very beautiful color will form.
The next day we put the pot on low heat at first, until all the sugar melts, then we increase the intensity of the fire and let the jam boil, stirring occasionally with a wooden spatula.

The foam didn't form at all, so I didn't have to stand with the paddle on the panda.
After 30 minutes we test the consistency of the syrup, putting a little jam in a plate and letting it cool.
The syrup bound quite quickly without using water.
We also drip a few grains of syrup on the edges of the plate to see if they will flow or not.

A few minutes before turning off the heat, add the lemon juice and mix gently in the bowl, then lift the bowl off the heat and put the jam in the well-washed and sterilized jars in the hot oven for 5-6 minutes.
We screw the lids and put the jars in the oven for 5 minutes with the fire on (150 degrees), then we leave them in the oven until the next day to cool slowly and only then we transfer them to the pantry, labeling them nicely.

NOTES

Another way to make jam is to first make a syrup from the entire amount of sugar plus 200-250 ml of water, and when the syrup is well bound, add the fruit.
I like the method I used more and I found that the syrup will be much better bound, and the jam will boil faster.
Lemon juice has the role of avoiding the crystallization of sugar after cooling the jams.


STRAWBERRY FOAM CAKE

Strawberry mousse cake or foam it is such a fine and fragrant dessert that I would never get tired of it. I like it because it is very easy to prepare, it requires few ingredients and, I must admit, I really like strawberry foam.

I say try it if you like strawberry desserts, especially since we are in full season of these wonderful fruits.

Thanks Laura for the delicious recipe!


Preparation

1. Chop the onion as small as possible and then put it in a blender (I used a hand blender)

2. Put all the other ingredients in the blender container, except the salt, pepper (and possibly harissa).

3. Sift everything well until the ingredients acquire a frothy consistency

4. Pour the foam into a bowl, salt and pepper to taste, and serve with slices of toast and radish


  • 250 gr of strawberries
  • 4 egg whites
  • 6 tablespoons sugar
  • 1 sachet of vanilla sugar

We wash the strawberries, clean them and drain them on the absorbent napkins. Then we put them in a bowl together with a spoonful of sugar and we pass them with the vertical mixer. We mix the egg whites well, well with the sugar and the vanilla sugar sachet then we incorporate the strawberry puree.

Serve in cups, garnish with strawberries, refrigerate for a few hours and serve cold. Enjoy!

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ingredients:

1 kg of cherries
500g old
500g fresh
20g brown sugar
10g butter

Method of preparation:

The first step is to wash, break the tails and remove the cherries. Then keep a few in a bowl for the caramelized cherry topping at the end.

Step two involves going through a sieve, through the fruit juicer or through the cherry robot. You need fresh juice, which you will combine with sugar. Put the mixture on low heat and wait until the sugar melts, but be careful not to bring the mixture to a boil!

Leave everything to cool, then mix the syrup with fresh cream. Incorporate.

In a pan, melt the butter and brown sugar. Top with the remaining cherries and let them caramelize. Put the topping on top and enjoy cherry foam. What goodness!


ingredients:

1 kg of cherries
500g old
500g fresh
20g brown sugar
10g butter

Method of preparation:

The first step is to wash, break the tails and remove the cherries. Then keep a few in a bowl for the caramelized cherry topping at the end.

Step two involves going through a sieve, through a fruit juicer or through a cherry robot. You need fresh juice, which you will combine with sugar. Put the mixture on low heat and wait until the sugar melts, but be careful not to bring the mixture to a boil!

Leave everything to cool, then mix the syrup with fresh cream. Incorporate.

In a pan, melt the butter and brown sugar. Top with the remaining cherries and let them caramelize. Put the topping on top and enjoy cherry foam. What goodness!


ingredients:

1 kg of cherries
500g old
500g fresh
20g brown sugar
10g butter

Method of preparation:

The first step is to wash, break the tails and remove the cherries. Then keep a few in a bowl for the caramelized cherry topping at the end.

Step two involves going through a sieve, through the fruit juicer or through the cherry robot. You need fresh juice, which you will combine with sugar. Put the mixture on low heat and wait until the sugar melts, but be careful not to bring the mixture to a boil!

Leave everything to cool, then mix the syrup with fresh cream. Incorporate.

In a pan, melt the butter and brown sugar. Top with the remaining cherries and let them caramelize. Put the topping on top and enjoy cherry foam. What goodness!


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