Raspberry mousse

For: 4 persons
Difficulty: low

INGREDIENTS:

• 400 g raspberry
• 150g sugar
• 3 egg whites
• 300 ml fresh cream
• icing sugar

PREPARATION:

Whisk 300 g of raspberry with sugar until you obtain a smooth puree.

Mounted in a bowl with an electric mixer the egg whites until they become frothy and add the puree, stirring from bottom to top. Whip the fresh cream and add the mixture obtained before. Put everything in 4 glasses and let it in the fridge for 2 hours. 

Decorate with the remaining raspberry.

English cup with fruits

For: 6 persons
Difficulty: medium

INGREDIENTS:

• 24 savoiardi biscuits
• 400g raspberry jam
• 300g cream
• 150g icing sugar
• 2 tablespoon hazelnuts
• 1 orange juice
• 1 small glass of orange liqueur
• 6 peaches in syrup
• 400 ml milk
• 100g sugar
• 4 yolks
• 40 g flour
• vanilla
• cocoa
• candied cherries

PREPARATION:

Boil the milk with the vanilla.Whip the egg yolks with the sugar, adding the flour at the end. Pout the milk with the vanilla and let thicken on flame.

Whip the cream with the icing sugar until it becomes firm , and let it in the firdge.Mix the orange juice with the liqueur and soak the biscuits. With a part of these  coated the walls and the bottom of a transparent cup;then alternating the layers with the jam, the cream, the slaces of peaches , the hazelnuts and the wet biscuits. At the end complete with a layer of whipped cream.Let it in the fridge for 2-3 hours and then add the candied cherries.

Puff of fruit and vanilla pudding

For: 4 persons
Difficulty: low

INGREDIENTS:

• 1 fresh pasta dough
• 1 vanilla pudding
• 300g milk
• 1 melon
• 400 g raspberries
• 60 g shelled pistachios
• 1 yolk
• icing sugar

PREPARATION:

Line a rectangular mold with the dough, left on his card, and prick the bottom with a fork. Cover the dough with aluminum, fill it with dried vegetables and brush the edge with beaten egg yolk and a small cup of milk. Bake it for 15 min at 200 degrees.Eliminated the vegetables and aluminum and cook for another 5 min.

Prepare the pudding followinf the instruction of the pack, with the milk and sugar.Pour it into the dough and let it in the fridge. Blanch the pistachios, rinse the raspberries, clean the melon and cut the flesh into slices and mix everything.Distribute it on the vanilla pudding and serve with a light sprinkling of icing sugar

Brownie cheesecake with raspberry sauce

For: 6 persons
Difficulty: low

INGREDIENTS:
for the brownie:

• 3eggs
• 190 g sugar
• 125 g dark chocolate
• 125g butter
• 150g flour
• vanilla

for the cheescake:

• 200g robiola ( is an Italian soft-ripened cheese)
• 150g ricotta cheese
• 75g fresh cream
• 20g greek yogurt
• 100g sugar
• vanilla
• 1/4 teaspoon flour
• 1 untreated lemon

for the raspberry sauce:

• 200g raspberry
• 100g icing sugar
• 1 lemon

PREPARATION:

Separately in a double boiler, melt the dark chocolate and the butter.Whisk the eggs and sugar, adding the choccolate ,the butter ,the flour and the vanilla.Line a square baking pan with parchment paper, pour the mixture and level the surface.

Mix all the ingredients for the  cheescake with grated lemon rind and the vanilla.Pour the cream gently on the brownie without the 2 being mixed. Bake it for 20-25 min at 180degrees.

Blend the raspberry, incorporate the sugar and the filtered juice of lemon.

Serve the cold sweet accompanying it with the sauce.