Raspberry and dark chocolate(avocado) sorbet

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If you love someone or  you want to impress someone or group of people then this is a recipe for you. Raspberries and chocolate are two ingredients that everyone love and guess what  , they are even better when stand one to each other . If you see the photos , recipe looks similar to Michelin star restourants and it’s all about how you present the dish. At the last time I watched a lot of Michelin star chefs so I give a try to make something tasting like their desserts and to look like their dishes. You tell me if I was close 🙂

The other nice thing about this recipe is that’s too easy to make only thing that you need is blender or food precesssor , because it makes the sorbet more creamier and breaks the raspberries into a smooth mixture. But don’t worry if you don’t have blender I will tell you later in the post similar process without the blender and you will get the same results.

Ingredients 

  • 300gr fresh or frozen raspberries
  • 100gr of 70%  dark chocolate
  • 1 avocado
  • amaretto biscuits / or any other biscuits
  • fresh almonds
  • ice

Instructions

First you need to melt the chocolate over the bain-marie and add a little bit more cocoa if you want. Leave the chocolate to cool down a little bit and add it to a blender with half avocado and a few ice cubes , if you need add more ice during the blending . Blend for 5 min on max speed to make sorbet creamy. I didn’t add any sugar because I love bitterness from dark chocolate , but you are free to add. Avocado has only one purpose and that’s to make sorbet smooth and creamy , if you make it you will see that the taste of avocado somehow disappears , and on the other hand it’s far more healty than cream . Therefore the conclusion is that the avocado is a badass.

After you were made the mixture leave it in the freezer for at least 4 hours and take it out at least 30minutes before serving.

For raspberry sorbet you just need to put fresh or frozen rasppberries with a spoon of honey in the blender and blend for the same time on max speed.

As for the serving put a little plate upside down in the center of the bigger plate and rub the one side with a little bit of sorbet to allow the biscuits to stick and don’t move. Scoop the sorbet as you wish or as I do and put a few almond for a finishing touch. I hope you will enjoy and impress someone with this great recipe 🙂

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Sorbe od maline i crne čokolade

Ovo je jedan veoma jednostavan recept koji možete spremiti u minimalnom vremenskom periodu , dok je sa druge strane prepun intezivnih ukusa koji se medjusobno odlično slažu. Poznato je da su maline i čokolada dobri prijatelji , a kada se nalaze zajedno na tanjiru sa amareto keksom dobija se potpuno nova dimenzija ukusa. Uz dobro aranžiranje , verujem da će ovaj recept prijatno iznenaditi sve koji ga budu probali. Aranžiranje sam uradio po uzoru nekih poznatih kuvara , takodje vlasnika Mišelinovih zvezdica kao i način pripreme dezerta. Opet s druge strane smatram da ovako nešto može da napravi svako kod kuće , jer je značaj dat na kvalitetnim sastojcima , kvalitetnoj čokoladi dok je period  i način spremanja izuzetno kratak.

Sastojci

  • 300gr svežih ili zamrznutih malina
  • 100gr kvalitetne crne čokolade(min 70% kakaa)
  • amareto keksići
  • pola avokada 
  • par badema

Instrukcije

Iznad činije koja se greje na pari istopiti čokoladu i zatim ostaviti malo da se ohladi. Potom u blender ubacite istopljenu čokoladu i polovinu avokada i dodajte još malo kakaa u prahu ako želite i koju kocku leda ako je potrebno. Ja nisam dodavao šećer  , jer volim gorak ukus crne čokolade , ali vi možete ako želite. Smesu blendirajte minimum 5 minuta na najvećoj brzini i potom je stavite u frižider na četri sata da se ohladi i stegne uz povremeno mešanje na sat vremena. Sorbe izvadite minimum pola sata pre posluživanja.

Sorbe od maline je još jednostavniji , samo ubacite sveže ili zamrznute maline u blender sa dve ili više kocki leda i kašikom šećera ili meda i blendirajte oko 5 minuta dok ne dobijete homogenu smesu.

Hranu sam dekorisao tako što sam stavio manji tanjir okrenut naopačke u veći tanjir i namazao sa malo sladoleda jedan deo tanjira  da bih lakše posuo izmrvljene amareto keksiće i da bi oni zadržali oblik na tanjiru. Zatim sam stavio kugle sladoleda nasumično i poređao još par celih badema kao što je i prikazano na slici. Nadam se da će vam se svideti 🙂

Panna cotta

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This recipe was created in 1960s in the northern Italian region of Piedmont. But nowadays this is worldwide recipe , that everyone likes. The main reason that this recipe become famous is because of its simplicity and viarity of different flavours. This recipe serve 2 people.

Ingredients

For panna cotta

  • 200ml of sweetened duble cream
  • 100ml of milk (any type of milk)
  • 1 sachet of dried gelatin
  • 1/2 teaspoon of vanilla essence (1tspoon vanilla extract)

Raspberries syrup

  • 200gr raspberries 
  • 1/2 teaspoon of vanilla essence
  • 1 tablespoon of honey

 

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Instructions

Place the milk, vanilla essence and cream into a pan and bring to a simmer , it takes about 10 minutes. Add the gelatine , remove from the heat and stir to desolve the gelatine into the mixture , then pour the mixture into molds. I was using regular coffee cups coated with butter to prevent sticking. Pleace panna cotta into the fridge for at least one hour to set.

In the meantime put the raspberries, honey and vanilla into a pan on a high heat and wait to start to bubble. Turn the heat on medium and reduce the sauce by half. Pass the sauce through a sieve to get nice clean pink syrup.

Genlty remove formed mixture from the mold and transfer on a plate. Drizzle the raspberries syrup over and add a few raisins for decoration and you are done . Enjoy

Panna cotta

Ovaj recept je nastao 1960-ih u Severnoj Italijanskoj regiji Pijemont. Dok je danas ovaj recept poznat širom sveta. Glavni razlog zasto je ovaj slatkiš postao tako poznat i rasprostranjen je jednostavnost i mogućnost varijacija sa različitim ukusima dok je osnova uvek ista. Ovaj recept služi 2 osobe.12394283_10205409093972554_423423765_o

Sastojci

Za panna cotta

  • 200ml slatke pavlake
  • 100ml mleka (bilo koja vrsta mleka)
  • 1 kesica suvog želatina
  • 1/2 kašičice esencije vanile (ekstrakt vanile)

Sirup od maline

  • 200gr malina
  • 1/2 kašičica ekstrakta vanile
  • 1 kašičica meda

Instrukcije

Stavite mleko, slatku pavlaku i vanilu i šerpu na srednjoj vatri i sačekajte da pocne da ključa, to će potrajati oko 10 minuta. Sklonite sa vatre i dodajte želatin i sve dobro promešajte da bi se želatin rastvorio. Prespite smesu u modle i ostavite ih u frižideru na minimum sat vremena. Kao modle koristio sam šoljice od kafe koja sam premazao sa malo putera da se smesa ne bi zalepila.

U međuvremenu stavite maline, med i vanilu u šerpu na jakoj vatri i sačekajte da proključa. Smanjite vatru i redukujte sirup na pola da bi ste dobili intenzivniji ukus malina. Pricedite sirup kroz cediljku da bi ste odstranili sve koštice malina.

Nežno izvadite smesu iz modli i postavite je na tanjir. Nežno prelijte sirup preko smese i dodajte malo suvog groždja i gotovi ste.

 

Vanilla syrup

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I found this syrup as extremily useful thing in so meny cakes and drinks. You’ll be amazed how coffee taste with a tighny drizzle of this syrup in regular or epresso coffee. Or if you put it in vanilla pudding or vanilla ice cream.

The best thing of this syrup is that when you make it , it can stay in the fridge or outside for couple of months.

From ingredients you’ll need:                              DSC_1590_20151118022639733

  • 2 vanilla pods
  • 500gr brown sugar , or regular sugar
  • 500ml water

Instructions

Get a large pot on medium heat , add the water and sugar and wait to dissolve. Bring up to the boil and then reduce the heat on low. Cut the pods lenghtwise , remove the seeds and add everything in the pot and cook from 5-10 minutes (You will see that color is changed from white to brown). Remove from the heat and decant in the sterilized jar or bottle and you are done 🙂

Enjoy

 

Sirup od vanile  

Ovo je veoma jednostavan način da napravite nešto što je izvanrednog ukusa a veoma se lako pravi . Odličan je pri dodavanju kafi ili kolačima i odlično zamenjuje kupovni ekstrakt vanile koji je pun emulgatora .Takodje savrseno ide kao dodatak sladoledima ili pudinzima.

Najbolja činjenica kod ovog sirupa je to što kada ga napravite može vam stojati i po nekoliko meseci , a čak ne morate ni u frižideru da ga držite.

Od sastojaka će vam trebati:

  • 2 štapića vanile
  • 500gr sećera
  • 500ml vode

 

Instrukcije

U veliki lonac sipajte vodu i šećer i sačekajte da počne da ključa. Dok čekate isecite štapiće vanile po dužini i razdvojite semenke od štapića te sve ubacite u lonac. Kada je sirup proključao smanjite vatru i mešajte sve sa vanilom od 5-10 minuta. Sklonite lonac sa vatre i dok je sirup još uvek vruć deknatujte ga u sterilisanu staklenu flašu i gotovi ste.  🙂