Ingredients 250 g Novellini with buckwheat flour and wheat germ toasted 120 g melted butter For the filling: 300 g ricotta 5 spoons of grated coconut 1 spoon of coconut oil (optional) 1 teaspoon of vanilla extraxt 1 spoon of icing sugar Wildberries and mint leaves  to decorate   Processing Finely chop the biscuits. Transfer them in a bowl and…

For the crunchy ​100g ​Gentilini Osvego malt and honey 50g butter Q.b Cardamom For panna cotta 150ml milk 250ml fresh cream 40ml Vin Santo 70g granulated sugar 4 isinglass sheets 1 vanilla bean Strawberries to decorate Processing for panna cotta: Begin by putting the isinglass sheets in cold water and let it soften. In a saucepan pour the cream, milk, vanilla, sugar and…

Ingredients 250 ml liquid cream 50 g sweet bluecheese 4 g isinglass n.15 Gentilini chocolate Osvego 150 ml Barolo Chinato n.2 spoons of sugar n.1 spoon of Extra Virgin Olive Oil Thyme Black pepper A pinch of salt Istructions 1. First prepare the reduction of Barolo Chinato by pouring it into a saucepan with sugar and cooking over a very…

Ingredients: 250 g strawberries 250 g sweetened vegetable cream 250 g plain yogurt 80 g granulated sugar 8 g isinglass For the base: 250 g Gentilini Piaceri without added sugar 100 g butter Time for preparation: Approx.. 1 hour + cooling time Processing: Prepare the biscuit base by chopping biscuits with a mixer. Add melted butter. Cover your opening mould…

Ingredients 150 g Gentilini Marie biscuits vanilla-scented 75 g butter For the filling: 100 g vanilla yogurt 100 ml cream already sweetened 4 strawberries Mint to decorate Blend the vanilla-scented Marie biscuits into powder. Add the melted butter and mix. Transfer the mixture to the molds for muffins dividing into 4 parts. Crush well at the base and edges. Refrigerate…

Ingredients for Brasil streusel and peanuts 70 gBrasil biscuits Gentilini 70 g shelled and unsalted peanuts 30 g brown sugar 70 g butter A pinch of salt For the salted caramel mousse 150 g sugar 150 g fresh cream 48 g egg yolks 4,8 g isinglass 210 g fresh cream 1/4 of a teaspoon of salt For the chocolate namelaka…

BANOFFEE PIE WITHOUT COOKING WITH GENTILINI NUVOLE CREAM AND COCOA For the base: 110 g Gentilini Nuvole cream and cocoa 40 g dark chocolate 30 g butter For the filling: 2 little banana 100 g butter 5 g salt 100 g brown sugar 390 condensed milk To decorate: 150 g fresh cream Chopped Nuvole cream and cocoa Processing: Melt the…

If you love chocolate and salted caramel this Chocolate Salted Caramel Tart is your dream come true. Absolutely amazing! PORZIONI: 6/8 INGREDIENTS FOR THE BISCOTTI BASE   250 g of milk and honey biscotti 150 g of butter, diced   FOR THE SALTED CARAMEL CREAM 150 g of toffees 150 g of dairy heavy cream a pinch of fleur de sel…

Ingredients for Brownies with Nocciolini biscuits and raspberries 170 gr Nocciolini Gentilini biscuits  120 gr butter 200 gr 75% dark chocolate 30 gr fresh liquid cream 4 eggs 145 gr brown sugar 40 gr bitter cocoa 15 gr 00 flour 20g chopped hazelnuts 100g raspberries Processing Put the chocolate and butter in a saucepan, melt in a bain-marie and let…

  INGREDIENTS FOR THE  WILD BERRIES AND COCOA TART WITHOUT EGGS  300 g Nuvole with cream and cocoa Gentilini  60 g coconut oil (or seed oil)  1 spoon and a half of honey   1 spoon of bitter cocoa  A pinch of salt    FOR THE FILLING  260 g frozen wild berries  1/2 cup of rhum  1 spoon of brown sugar …