Quick and easy to prepare (you can make it the day before), luscious to taste and light on your figure: isn’t that a dream? Let’s try this dessert and you will find that dreams do come true… sometimes.
- 100 gr top quality dark chocolate (70% cocoa) + 20 gr for decoration
- 50 gr brown sugar
- 4 free range eggs (you will need only the whites)
- 1 fat free Greek yougurt (170 gr)
- less than a 1/2 tsp lemony salt flakes (or plain salt flakes if you prefer to go easy)
Melt the chocolate in the microwave or in double boiler (a bowl set over a pan of simmering water). Let it cool to room temperature then add the sugar and yougurt. If you fancy a stronger flavour, omit the sugar. Mix well and set aside.
In a perfectly clean bowl pour the egg whites (it is important for it to be clean in order to have perfectly done egg whites, as any kind of grease can block the process) and whisk with and eletric hand mixer to medium-stiff peaks.
Using a whisk or a spatula, very gently mix together the whites with the melted chocolate and yougurt.
Divide the mix into four ramekins and leave to set in the fridge for at least 6 hours before serving.
Scatter the surface of the mousse with grated chocolate and some salt flakes.
This is surely the best chocolate cake I’ve ever eaten in my life; my mother used to make it on very special occasions. Please notice that you have to make it 48 hours ahead!
- 200 gr caster sugar
- 200 gr chocolate at 70% cocoa, melted and at room temperature,+ 50 gr for garnishing
- 200 gr butter
- 6 free range eggs, separated
- 3 savoiardi biscuits (lady fingers), crumbled
Whisk the butter at room temperature with the sugar using a blender, then add the egg yolks, one at a time.
Add the melted chocolate. Whisk the eggs whites until stiff and glossy, then add to the chocolate batter.
Take away a half of the batter and incorporate the biscuits.
Pour the batter in a paper baking pan or in a springform pan of 18-20 cm diameter and bake in the oven at 170°C, still, for 25 minutes. When the cake is at room temperature cover with the other half of the batter. Level with a spatula and cover with plastic wrap.
Put in the frifge for 48 hours before eating the cake, and decorate with grated chocolate.
This recipe features a creamy, rich flavoured rice pudding with pomegranate, giving as festive a touch as it must be in this special season. Merry Christmas!
- 75 gr short grained white rice
- 50 gr brown sugar
- 650 ml fresh milk
- 50 gr butter
- 75 gr shredded coconut
- 100 ml coconut milk
- 3 free range eggs
- 1 small pomegranate, seeds removed
The night before preparing the pudding boil the milk in a saucepan on low heat, pour the shredded coconut in and let it rest at room temperature for the whole night. The day after boil the coconut-milk mix again and cook in the rice, previously rinsed under running water.
Let it simmer for around 30 minutes on an extremely low heat, then add the butter, coconut milk, sugar and eggs, one by one.
Grease a pudding tin with an extra quantity of butter, pour in the batter, place in the oven at 180°C, bain-marie, and bake for 1 hour.
Take the pudding out of the oven, cover with aluminum foil so that the pudding will remain moist, put in the fridge and let it rest again for 24 hours.
Unmold the pudding on a large plate and scatter with the pomegranate.
Make the most of delicious grape strawberry, at its best in this time of year, with this recipe. If you can’t get a hold of it where you are, you can substitute it with any other fruit, though this version is particularly new.
- 500 ml double cream
- 200 gr icing sugar
- 3 jelly sheets
- 100 ml milk
- 750 gr grape strawberry
- 3 tbs caster sugar
Heat double cream and sugar, continuously stirring, until the mix is almost boiling. Soften jelly sheets in cold water, and melt in a saucepan with the milk, then pour into the hot mix of cream and sugar. Pour in a cake tin, previously wet with some water, and let it rest in the fridge for 12 hours.
Remove pits from your grapes, and place in a saucepan with caster sugar.
Mix and squish the grapes until all their juice is released. Strain and keep the juice aside.
Pour the juice in a saucepan and let it simmer on low heat until it thickens. This will be your sauce when your panna cotta is ready to serve.
This is the summer version of a classic cake in Italian cuisine: the chocolate Caprese (born in Capri, of course). This version features oil instead of butter, white chocolate instead of dark and an irresistible hint of lemon.
Ingredients (serves 8)
- 3 range eggs
- 100 gr extra virgin olive oil
- 200 gr almonds (skin on)
- 120 gr powder sugar
- 150 gr white chocolate
- 1/2 glass of milk
- 50 gr potato flour
- 1 vanilla pod
- 75 gr dehydrated lemon
- 1 lemon
- 60 gr caster sugar
- 3 gr baking powder
Place egg yolks and a pinch of salt directly in the food processor. Whilst mixing, very gradually pour in the oil until the mixture has emulsified and thickened. Place in the fridge to rest for 1 hour.
In the meantime, toast almonds in the oven for a few minutes. Then place in food processor and whiz until they reach the consistency of flour. Separately chop the dehydrated lemon with a sharp knife.
Place the almond flour in a bowl together with the powder sugar, potato flour, melted white chocolate mixed with milk, vanilla seeds scraped with the tip of a sharp knife, dehydrated lemon and lemon zest. Whisk well until the ingredients will be perfectly smooth and uniform.
Beat the egg whites until stiff and glossy, then slowly add the sugar and baking powder. Delicately mix the egg whites with the egg yolks you previously mixed with olive oil. Add in the almond and white chocolate mixture slowly, and be careful not to spoil the eggs whites.
Cover a 23 cm cake tin with parchment paper (better if you run the paper under the tap and squeeze out excess water). Pour in the cake mixture and bake in the oven at 170°, static, for 35 minutes. Extract cake from the oven and let it cool at room temperature.