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Before the second beach this year, I entice you with a delicious ice cream, just right for the 25 degrees outside!
- - 250 gr. mascarpone,
- - 250 gr. berries (I used frozen, as they are more accessible during this period, but if you shake hands, you can use fresh),
- - 3 yolks,
- - 3 tablespoons sugar,
- - 200 ml. liquid cream.
Preparation time: over 120 minutes
RECIPE PREPARATION Ice cream with mascarpone and berries:
Thaw the berries and pass them lightly with a fork, so that whole fruits remain. The mascarpone is mixed with liquid cream, and the yolks with sugar.
Then pour the mixture of yolks and sugar, over the mascarpone and whipped cream and mix a little more.
We incorporate with a spatula the mashed berries.
Place the composition in a saucepan and put it in the freezer for about 5 hours.
Simple, delicious! I guarantee!
Pancake roll with mascarpone and berries
Pancakes can be consumed in various ways, either served plain or with jam or chocolate cream. Or, if we put a little more effort, we can integrate them into a delight of effect, worthy even of a special occasion. In this recipe I used dairy-free pancakes, which I showed you last week. Go any other pancakes that you like and you do well. And if you don't feel like rolling them, make a simple cake: build pancakes smeared with cream and strain berries between them.
- 4 keto pancakes
- 250 g mascarpone
- 20 g Green Sugar powder (or to taste)
- a little sweet cream, optional
- 80-100 g berries (I put frozen)
Prepare the pancakes according to the recipe.
Mascarpone is beaten with sweetener and vanilla. If the cream is too thick, add a little more sweet cream.
Grease a pancake with a quarter of the cream, put a row of fruit and roll tightly. Do the same with the second pancake.
The third pancake is also greased with cream. The two rolls are placed in the middle, and between them, a row of fruits. Lift the side edges of the pancake and stick to the rolls.
Grease the last pancake with the rest of the cream and stick it on top. The obtained roll is covered with foil and left to cool for at least 3 hours.
Then slice and serve.
TOTAL: 700 grams, 1835.5 calories, 40.7 protein, 170.4 fat, 32.1 carbohydrates, 11 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.
5 Based on 11 Review (s)
Method of preparation
Top: Beat the egg whites with the sugar, then add water, cocoa, yolks and flour. Leave it in the oven well heated and test it with a toothpick. Mascarpone cream: Mix in a mascarpone bowl with the sugar and vanilla sugar. Half of the gelatin sachet is softened with a little cold water and hydrated on a steam bath. Beat the whipped cream and add it over the mascarpone. Put the peel and lemon juice together with the gelatin over the cream and mix a little more. Cream with berries: The fruits together with the sugar are mixed in a blender. Put the gelatin in a bowl with a little cold water. Put the fruit puree on the fire and heat it a little. Gelatin is hydrated on a water bath. Add gelatin over the puree and cool. Over the whipped cream, add the puree and mix Assembly: Cut the top into 3, put a sheet in the tray in which the top was baked. It's syrupy. Put the mascarpone cream. Put the next countertop sheet. Put the fruit cream. Put the last sheet on the countertop. Decorate according to preference
For the countertop:
200 g sugar
200 g flour
100 ml oil
1/2 sachet of baking powder quenched with lemon or vinegar
For the cream:
500 ml liquid cream
2 white chocolates
250 g mascarpone
For filling and decoration:
500 g berries (raspberries, blackberries, blueberries, currants)
First we prepare the countertop. Beat the egg whites hard with a pinch of salt. Add the sugar and continue to mix until the sugar melts. Put the yolks (one at a time or all at once) and mix lightly with a spoon or a fork.
Add in turn the oil, baking powder and flour, which you mix lightly with a spoon until the composition is homogenous. Pour the dough into a tray lined with oil and flour and bake the top for 30-40 minutes in the preheated oven at 180 ° C.
While the countertop is baking, add the cream. Put liquid cream and chocolate in a bowl. Keep the bowl in a bain-marie until the chocolate melts. Mix well and let cool until the cream hardens a little. Mix well and gradually add mascarpone, continuing to mix until the cream is homogenous. We cut the top in half. Grease the first half of the worktop with cream.
We put the berries over the first layer of cream, then we place the second half of the top over which we put the cream and berries again. We will keep the cream to dress it on the edge.
Let the cake cool for at least 3 hours then we can serve.
Ice cream with mascarpone and berries - Recipes
Mascarpone gives a creamy, slightly sweet taste, even to baked cakes. Flaveur combines mascarpone in a fluffy cake recipe with berries and bananas. The result is absolutely delicious! A snack only good for any time of the day.
- 2 servings of 125 g Smoothie Purple Kick Edenia fruit mix 500 g
- 210 g white wheat flour
- 2 teaspoons organic baking powder
- 250 g mascarpone
- 1 tablespoon sugar (optional or depending on preferences)
- 50 g finely ground almonds (or almond flour)
- 30 ml olive or coconut oil
Method of preparation
1. Mix eggs with sugar (or without) until you get a frothy composition. Then add in turn mascarpone, oil, ground almonds, baking powder and flour, mixing after each. We will get a thicker composition.
2. We put half of the composition in a round silicone shape with a diameter of 22 cm. On top we will put half the amount of frozen fruit. Cover the fruits with the other half of the composition over which we will distribute the remaining fruits, pressing lightly to fix them in the composition.
3. Put the form in the preheated oven at 190 degrees ° C, heat up and down without ventilation, the bottom position of the oven. Bake for about 40-45 minutes or until well browned.
The cake with mascarpone and berries is ready. Good appetite!
Thanks to Flaveur for this recipe for mascarpone cake and berries! We invite you to visit his blog for even more recipe ideas for adults and children.
Method of preparation
Top: Beat the egg whites with the sugar, then add water, cocoa, yolks and flour. Leave in the oven well heated and test with a toothpick. Mascarpone cream: Mix in a mascarpone bowl with sugar and vanilla sugar. Half of the gelatin sachet is softened with a little cold water and hydrated on a steam bath. Beat the whipped cream and add it over the mascarpone. Put the peel and lemon juice together with the gelatin over the cream and mix a little more. Cream with berries: The fruits together with the sugar are mixed in a blender. Put the gelatin in a bowl with a little cold water. Put the fruit puree on the fire and heat it a little. Gelatin is hydrated on a water bath. Add gelatin over the puree and cool. Over the whipped cream, add the puree and mix Assembly: Cut the top into 3, put a sheet in the tray in which the top was baked. It's syrupy. Put the mascarpone cream. Put the next countertop sheet. Put the fruit cream. Put the last sheet on the countertop. Decorate according to preference
Creamy ice cream with berries
My ladybug first received ice cream at 2 years and almost 7 months. On this occasion, the beautiful creamy ice cream with berries was born :). I hesitated until now, because I was afraid to give him something so cold, plus I didn't really know what ingredients to choose. Last year we made ice cream only with Greek yogurt and fruit, for us, but it didn't come out creamy, but a bit rough. This time, I chose mascarpone, although I am not fully satisfied with it. The reason is that it is composed of almost ubiquitous citric acid. Finally, I got over it, after all, consoling myself that he only eats a few times a year. The ice cream came out super creamy and good. And it was ready immediately.
- a box of mascarpone from Mega Image
- 1 small Greek yogurt with 10% fat
- berries (blackberries, blueberries, raspberries), to the eye & # 8211 about a hand and a half
- natural vanilla essence
- 1 tablespoon and 1/2 honey
I had the fruits two days before, so I washed them and froze them. That gave me some headaches, because then I had to wait for them to soften a bit more so that they could break their blender. After mixing the fruit, yogurt and mascarpone cheese in a blender, I put honey and vanilla essence. I don't have special ice cream containers, so I poured the composition into a glass jar, into a small glass casserole and into an ice cream cup. After almost an hour I mixed, so as not to make ice needles. I think in a maximum of two hours it was completely frozen. I took it out of the freezer and kept it outside for a while to soften, before giving it to the Ladybug. It is super good, I decided to make creamy ice cream for us, with different ingredients.
Beat the whipped cream, add the sugar, continue beating, then add the mascarpone.
Separately hydrate the gelatin in 100 ml of cold water. We heat it and let it cool. Be careful boiling destroys the gelatin. When it has cooled and starts to thicken, add it to the cream and mix well. The cream is put in the fridge for half an hour.
Cut the top in half, spread half of the cream then cover the cake with the rest of the cream.
At the end we put on top 400 g of berry mix over which we pour red Gelee Cake.
Try this video recipe too
Hazelnut ice cream from Piedmont Antica Gelateria del Corso 2,500 g
Hazelnut ice cream from Piedmont Antica Gelateria del Corso 2,500 g Real hazelnut ice cream from the area.