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Dessert banana bread with blueberries and chocolate with mint

Dessert banana bread with blueberries and chocolate with mint


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In a bowl with high walls put whole eggs, salt and raw sugar. Mix until they become frothy and light in color. Add the oil in a thin line, like mayonnaise. Add the well-crushed bananas, pureed, yogurt and spices. Mix with the mixer at low speed until incorporated. The flour is mixed with the baking powder. Add in the bowl over the other ingredients and mix at low speed until the dough is thick and no longer lumpy.

The forms, whatever you use, in my case the paper ones, I sprayed them with a little oil (I have a special sprayer). Fill the forms with dough, about 3/4. Place a few large, fatty blueberries on top of the dough. Break the chocolate bars with mint into two or three pieces. In each form with dough, insert a chocolate bar broken into pieces.

Put the forms in the large tray of the stove, put them in the hot oven, at 170 degrees C, for 25-30 minutes, until they are brown and nicely raised. Allow to cool and use the decor according to your preferences. Powdered sugar or chocolate topping and candies of different colors.


Flavor in dishes

- for countertop:
150 g butter
100 g dark chocolate 50% cocoa
3 large eggs
50 ml cream
50 ml milk
100 g sugar
80 g flour
50 g ground nuts
1/2 teaspoon cinnamon
20 g cocoa
1 pinch of salt
1 teaspoon vanilla essence


-for peach cream:
400 g peaches from compote + 5 halves of peaches (2 jars of compote)
10 g gelatin + 50 ml water
250 g cream cheese
60 g sugar
50g white chocolate + 50 ml liquid cream
150 ml liquid cream
100 g cream for whipped cream
vanilla essence


-for icing:
100g dark chocolate
100ml liquid cream
1 teaspoon butter

-for decoration:
compote peaches
physalis

Countertop:
Melt the chocolate together with the butter over low heat.

Bake the countertop for 25-30 minutes. Turn off the heat and leave it in the oven for another 5 minutes, then remove the tray on a grill to cool.

Cream:
Heat 50ml of whipped cream until close to boiling point. Turn off the heat and add the broken white chocolate pieces and mix well.


Flavor in dishes

I invite you to try a very fluffy, creamy cake that melts in your mouth. The cherry cream came out a little sour, so if you want, you can add more sugar or give it up.

-for the countertop:
7 egg whites
8 tablespoons sugar
3 sachets of vanilla sugar
3 tablespoons flour
50 g ground walnuts
1 teaspoon lemon juice
1 teaspoon salt tip
1/2 sachet baking powder


-cherry insert:
500g pitted cherries
5 tablespoons sugar
5 tablespoons starch

-first cream:
300g dark chocolate (over 50% cocoa)
700 ml cream for whipped cream

-second cream:
2 yolks
80g sugar
Vanilla essence

Orange essence
120 ml of milk
10g gelatin
150g Greek yogurt
250g mascarpone
60g white chocolate
300 ml whipped cream

Method of preparation:
For the top, mix the egg whites with a little salt until they become frothy, then gradually add the ground sugar mixed with the vanilla sugar. After you have added half the amount of sugar, add the lemon juice, as it helps to harden the meringue.

Remove the top from the tray, turn it over on a damp towel and gently remove the baking paper and leave it to cool.

Put the pitted cherries (and the juice left) in a pot, add the sugar and simmer for 5-10 minutes. Remove the juice in a cup, add the starch and mix, then pour the mixture over the cherries and simmer, stirring constantly until the composition thickens. Let it cool.


Remove the ganache from the refrigerator and mix for 30 seconds. Separately mix the whipped cream and then add it over the chocolate cream. Mix for 20-30 seconds with the mixer, then mix with a spatula. If you mix more, you risk cutting or thickening too much.

Separately heat 50 ml of whipped cream until close to boiling point. Turn off the heat and add 60 g of broken white chocolate and let it cool for a minute without stirring, then mix well and you will get a fine cream. Let it cool then add it over the egg cream.

Hydrate the gelatin in 50 ml of cold milk and then melt it in a bain marie until it becomes liquid and pour it over the egg cream. Add the yogurt and mix well.
Separately mix the mascarpone cream with the whipping cream, then add the egg cream and the essences and mix well.

Beat the bowl a few times to remove the formed air bubbles.

Pour the mascarpone cream over the chocolate cream and let the cake cool for at least 3-4 hours or overnight.