Crumble with Gentilini Brasil without baking

Ingredients For the base 300 g Gentilini Brasil 100/120 g fresh liquid cream For mascarpone cream 250 g mascarpone 150 g fresh liquid cream 80 g powdered sugar 2-3 spoons of Nutella 125 g raspberries Processing Chop the Brasil biscuits finely, put them in a bowl and add the liquid cream, mix well with a spoon or with your hands…

Mini Cheesecake with mortadella mousse and pistachio pesto

Ingredients 10 Gentilini whole wheat rusks 70 g Butter 150 g Mortadella 120 g spreadable fresh cheese 150 ml fresh liquid cream 5 g isinglass A/R Pistachio pesto A/R Pistachio grains Processing First of all, we put the Gentilini Whole wheat Rusks in a mixer and chop them. When they are well chopped, we combine the melted butter and we…

New York cheesecake with caramelised pears and honey and walnuts

New York cheesecake with caramelised pears and honey and walnuts For the base 250 g Gentilini cocoa Brasil 125 g butter a pinch of cinnamon Ingredients for the cream 500 g soft cheese 100 g fresh liquid cream seeds from one vanilla pod 100 g sugar 4 eggs juice of half a lemon 1 teaspoon corn starch Topping ingredients 2…

Chestnut, ricotta and chocolate cake with Gentilini Nocciolini from “L’Ultima Fetta”

Chestnut, ricotta and chocolate cake with Gentilini Nocciolini from “L’Ultima Fetta” For the base 1 teaspoon of cinnamon 165 g Gentilini Nocciolini 60 g melted butter 50 g 70% dark chocolate Blend the Gentilini Nocciolini very well with the melted butter and cinnamon. Line a 16 cm springform cake tin with greaseproof paper. Pour the grainy and wet mixture into…

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