This article is also available in: Italian
PREPARATION TIME 45 minutes
COOKING TIME 10 minutes + 6-8 hours chilling time
PAIRING WITH Brachetto wine
• 600g mixed berries
• 250g sugar
• 20g gelatin sheets
• 1 vanillin bag
• 200ml water
• 1 lemon, juice of
• 500ml heavy cream
• 200g bittersweet chocolate
• 2 tbsp hazelnuts, chopped
• Raspberry syrup, to garnish
Soak sheets of gelatin in a bowl of cold water. In a saucepan, bring to a boil water, lemon juice and sugar. Cook over low heat for 2 minutes, then add the squeezed gelatin and mix until dissolves. Let it cool.
Rinse mixed berries (set aside some strands of red currants to garnish). Blend until you get a smooth puree. Stir the sugar mixture in.
Use a double boiler to melt chocolate. Let it cool and pour into mini baking pans. Create a layer of melted chocolate, about 1cm tall. Transfer into the fridge.
Whip cream with vanillin until soft peaks form. Combine with the puree.
Pour on the hardened chocolate. Let it chill in the fridge for 6-8 hours.
To serve, dunk slightly the baking pans in water – it will help to tip the mini cakes over the plate.
Serve with chopped hazelnuts and garnish with mixed berries.
THANKS TO Luca Sbarbada