Blackberry Gino - Gino på björnbär

BLACKBERRY GINO

Gino på björnbär

Serves 4

14 oz blackberries, fresh

or frozen, thawed and drained

3½ oz white chocolate

0.4 cup creme fraiche

For serving:

vanilla ice cream

Preheat oven to 482F.

Finely chop the chocolate and stir it with the creme fraiche. Divide the berries in a suitable oven-proof dish so that they can be spread out, or put them in 4 oven-proof serving bowls. Spoon over the chocolate mixture and cook in the upper part of the oven for about 10 minutes. The surface should be slightly golden brown.

Serve straight from the oven with vanilla ice cream.

Enjoy!

Bella

Blackberry Plum Clafoutis - Clafoutis med björnbär och plommon

BLACKBERRY PLUM CLAFOUTIS

Clafoutis med björnbär och plommon

Serves 6

Approx 14 oz plums

approx 5½ oz blackberries

1 vanilla pod

2 eggs

1 egg yolk

0.3 cup sugar

0.3 cup flour

0.8 cup heavy cream

approx 4 tablespoons flaked almonds

For serving:

vanilla ice cream, preferably flavored

with some cognac or Calvados

Heat the oven to 390F.

Remove the stones and cut the plums in wedges. Put plums and blackberries in a large oven-proof pan or 4 to 6 portion-sized pans.

Split the vanilla pod lengthwise and scrape out the seeds. Beat eggs, egg yolk, sugar and vanilla seeds until fluffy. Stir in the flour and the cream. Pour the batter over the plums and berries in the pan and sprinkle with flaked almonds. Bake in the middle of the oven until set, approx 20 minutes.

Enjoy!

Bella

Strawberry Summer Soup - Sommarsoppa med jordgubbar

STRAWBERRY SUMMER SOUP
Sommarsoppa med jordgubbar


An unusually delicious soup, especially good on festive occasions.


Serves 4


4 cups strawberries
0.8 cup white wine
3 tablespoons lemon juice
grated zest from ½ lemon
1 3/4 oz sugar




Mix the ingredients and put them in a mixer or food processor. Pour the soup in a beautiful glass bowl and chill well before serving.


Enjoy!


Bella

Strawberry Salsa - Jordgubbssalsa

STRAWBERRY SALSA
Jordgubbssalsa




A fun, quick and luxurious dessert - why not try it this weekend?




Serves 4


1 package thin chocolate flat things that I don't know
the right word for, but in Sweden we have thin chocolate
plates called "Noblesse" which are very popular for decorating
desserts
9 oz strawberries
3½ oz raspberries
fresh juice from ½ lemon
1 finely grated green apple, i.e. Granny Smith
0.1 cup brown sugar


Finely chop the strawberries and mash the raspberries. Peel the apple and grate it finely. Mix with the berries. Add lemon juice and brown sugar and stir well. Store in the fridge for at least 30 minutes.


This salsa can be made the night before.


Enjoy!


Bella

Strawberry Special - Jordgubb Special

STRAWBERRY SPECIAL
Jordgubb Special


A little more elaborate dessert at first sight, but believe me - it's worth it ...


Serves 4


4.2 cups fresh, ripe strawberries
sugar


Lemon crème:
2 egg yolks
2 tablespoons powdered sugar
1 to 2 tablespoons lemon juice
1 cup heavy Cream




Rinse and trim the strawberries but save the 4 nicest-looking berries for decoration. Leave the stems on these.


Sprinkle some sugar on the remaining berries.


Don't make the lemon crème until just Before serving. Stir egg yolks and sugar to a fluffy toddy and flavor with lemon juice. Beat the cream and gently fold it into the toddy with the help of one of those rubber things you use to scrape out cake batter from a bowl.


Divide most of the lemon crème in 4 serving bowls and gently put the strawberries on top. Decorate with a dollop of whipped cream plus a beautiful strawberry and serve right away.


VARIATION:


Later in the year, you can use raspberries, or pitted cherries, skinned and sliced peaches or apricots for the dessert instead.


Enjoy!


Bella

Fruit Dessert with White Chocolate Mousse - Fruktkräm med vit chokladmousse

FRUIT DESSERT WITH WHITE CHOCOLATE MOUSSE
Fruktkräm med vit chokladmousse

A tasty dessert where the white chocolate mousse makes a perfect accompaniment to the compote.

Serves 4

3½ oz white chocolate
1 cup Heavy cream
9 oz rhubarbs
9 oz raspberries
0.6 cup sugar
1.2 cup water
½ vanilla pod
2 tablespoons Maizena
4 fresh mint leaves


Chop the chocolate. Bring the cream to a boil and remove from heat. Stir in the chopped chocolate and stir until it melts. Keep in the fridge overnight and whip it up with an electric beater when you take it out.

Cut the rhubarb stems in thin slices and put them in a saucepan together with 7 oz raspberries, sugar, water and the split vanilla pod. Bring to a boil and boil slowly for 5 minutes. Dissolve the Maizena in some water and stir this thickening into the rhubarb/raspberry "compote". Bring to a boil while stirring, then allow to cool.

Serve in bowls with a dab of the chocolate mousse in the middle. Decorate with remaining raspberries and mint leaves.

Enjoy!

Bella