Other

Blackberry foam


Wash the blackberries, crush them with a fork and sprinkle 2 tablespoons of sugar on top. Leave to cool for a few minutes. Drain the juice.

Beat the egg whites with a pinch of salt until they harden, then gradually add the remaining sugar and mix well for a few minutes. Incorporate the raspberries and mix for a few more moments. Let cool for a few minutes, then serve simply or over an ice cream.


Blackberry jam

My childhood favorite was the delicious blackberry jam.

This year I decided not to miss any fruit and to make jam from everything on the market.

And I made a little of each.
Blackberry jam was my favorite when I was a child, along with cherries.
But back then, blackberries were at the edge of the woods, they just had to be picked.
And I would pick them up with pleasure, even if my hands then looked like maps.
[ingredients title = & # 8221 Blackberry Jam Recipe & # 8211 Ingredients & # 8221]

Servings: 4 (320 gr jars)
Preparation time: 45 minutes
[preparation title = & # 8221 Blackberry Jam Recipe & # 8211 Preparation & # 8221]

We start by washing the blackberries.

We wash the blackberries in a lot of water to remove the impurities, which are not few, but we are careful not to loosen the blackberries.

Leave the blackberries in a sieve to drain, then put them in the bowl in which we will prepare the jam and sprinkle all the sugar over them.
We put the bowl in the fridge overnight, but from time to time we mix the blackberries with the sugar.
A significant part of the sugar will melt and a syrup of a very beautiful color will form.
The next day we put the pot on low heat at first, until all the sugar melts, then we increase the intensity of the fire and let the jam boil, stirring occasionally with a wooden spatula.

The foam didn't form at all, so I didn't have to stand with the paddle on the panda.
After 30 minutes we test the consistency of the syrup, putting a little jam in a plate and letting it cool.
The syrup bound up pretty quickly without using water.
We also drip a few grains of syrup on the edges of the plate to see if they will flow or not.

A few minutes before turning off the heat, add the lemon juice and mix gently in the bowl, then lift the bowl off the heat and put the jam in the well-washed and sterilized jars in the hot oven for 5-6 minutes.
We screw the lids and put the jars in the oven for 5 minutes with the fire on (150 degrees), then we leave them in the oven until the next day to cool slowly and only then we transfer them to the pantry, labeling them nicely.

NOTES

Another way to make jam is to first make a syrup from the entire amount of sugar plus 200-250 ml of water, and when the syrup is well bound, add the fruit.
I like the method I used more and I found that the syrup will be much better bound, and the jam will boil faster.
Lemon juice has the role of avoiding the crystallization of sugar after cooling the jams.


Blackberry jam

My childhood favorite was the delicious blackberry jam.

This year I decided not to miss any fruit and to make jam from everything on the market.

And I made a little of each.
Blackberry jam was my favorite when I was a child, along with cherries.
But back then, blackberries were at the edge of the woods, they just had to be picked.
And I would pick them up with pleasure, even if my hands then looked like maps.
[ingredients title = & # 8221 Blackberry Jam Recipe & # 8211 Ingredients & # 8221]

Servings: 4 (320 gr jars)
Preparation time: 45 minutes
[preparation title = & # 8221 Blackberry Jam Recipe & # 8211 Preparation & # 8221]

We start by washing the blackberries.

We wash the blackberries in a lot of water to remove the impurities, which are not few, but we are careful not to loosen the blackberries.

Leave the blackberries in a sieve to drain, then put them in the bowl in which we will prepare the jam and sprinkle all the sugar over them.
We put the bowl in the fridge overnight, but from time to time we mix the blackberries with the sugar.
A significant part of the sugar will melt and a syrup of a very beautiful color will form.
The next day we put the pot on low heat at first, until all the sugar melts, then we increase the intensity of the fire and let the jam boil, stirring occasionally with a wooden spatula.

The foam didn't form at all, so I didn't have to stand with the paddle on the panda.
After 30 minutes we test the consistency of the syrup, putting a little jam in a plate and letting it cool.
The syrup bound up pretty quickly without using water.
We also drip a few grains of syrup on the edges of the plate to see if they will flow or not.

A few minutes before turning off the heat, add the lemon juice and mix gently in the bowl, then lift the bowl off the heat and put the jam in the well-washed and sterilized jars in the hot oven for 5-6 minutes.
We screw the lids and put the jars in the oven for 5 minutes with the fire on (150 degrees), then we leave them in the oven until the next day to cool slowly and only then we transfer them to the pantry, labeling them nicely.

NOTES

Another way to make jam is to first make a syrup from the entire amount of sugar plus 200-250 ml of water, and when the syrup is well bound, add the fruit.
I like the method I used more and I found that the syrup will be much better bound, and the jam will boil faster.
Lemon juice has the role of avoiding the crystallization of sugar after cooling the jams.


ingredients:

1 kg of cherries
500g old
500g fresh
20g brown sugar
10g butter

Method of preparation:

The first step is to wash, break the tails and remove the cherries. Then keep a few in a bowl for the caramelized cherry topping at the end.

Step two involves going through a sieve, through the fruit juicer or through the cherry robot. You need fresh juice, which you will combine with sugar. Put the mixture on low heat and wait until the sugar melts, but be careful not to bring the mixture to a boil!

Leave everything to cool, then mix the syrup with fresh cream. Incorporate.

In a pan, melt the butter and brown sugar. Top with the remaining cherries and let them caramelize. Put the topping on top and enjoy cherry foam. What goodness!


Using quality ingredients from the range Lidl, the success of the dessert presented in front of the three chefs was certain, and the success guaranteed.

How to make dark chocolate mousse

Put 500 ml of whipped cream, the e-container of a mixer and process it until it turns into whipped cream. Meanwhile, put two pots of water on the fire. On top of a bowl, place another bowl with 400 g of melted chocolate. On top of the second bowl, place another bowl with 6 egg yolks, 50 g butter and 150 g sugar. Mix the egg yolk bowl with the whisk until a frothy cream is obtained. The yolk cream is checked with the thermometer not to exceed 80 degrees Celsius.

When the chocolate melted on the steam bath, and the yolk cream gained consistency, remove the dishes from the heat and leave to cool. Meanwhile, whisk three egg whites with 150 grams of sugar to make a meringue. Then mix the chocolate with the yolk cream, add the whipped cream and egg white meringue and refrigerate the composition.

How to make almond cookies with caramelized sugar and crispy puff pastry

Put 150 grams of caramelized sugar in a small stainless steel pot or pan. Finely grind the almonds with the help of the robot and add over the caramelized sugar, mixing intensely for homogenization. Add another 50 grams of butter and mix again. Spread the composition on a silicone sheet and place in the refrigerator to cool.

In an oven tray lined with baking paper, the puff pastry sheets are sprinkled with brown sugar and shaped into a pretzel shape. Place the puff pastry tray in the preheated oven at 180 degrees Celsius for about 25 minutes.

How to prepare raspberry mousse

With the help of the vertical mixer, raspberries are processed with 200 grams of sugar. The resulting puree is passed through a sieve to become fine. Beat 3 egg whites and incorporate the raspberry puree.

When all these dishes are ready, place them nicely on a plate decorated with cocoa.

For more delicious recipes, watch the show & bdquoChefi la cutite & rdquo season 9, which is broadcast on Sunday from 20:00, but also on Monday and Tuesday, from 20:30, on Antena 1.


# 2 Blackberry-free peach jam recipe

Enjoy a version of 100% healthy blackberry jam, perfect for people with diabetes. The amount obtained through this recipe is small, but you can change it according to your wishes.

To turn any dessert into a suitable one for people with diabetes, use a stevia-based sweetener.


Make sure you have already prepared the following ingredients:

1 large cup of wild blackberries

1 tablespoon lemon juice

1 sachet of lemon peel

3 tablespoons honey / 3 tablespoons stevia sweetener

Peaches should be peeled and finely chopped.

Wash the blackberries well under a stream of cold water and drain them.

Prepare a small saucepan in which you put the blackberries, peaches, lemon juice and lemon peel.

Pass the fruit with a fork when the mixture starts to boil.

Take the pan off the heat and incorporate the honey / stevia sweetener.

Sprinkle with chia seeds and incorporate.

Let the jam cool. Then put it in a well-sterilized jar with an airtight seal.

If you want to pick blackberries right from your own garden, see more tips for planting and caring for blackberry crops.


# 1 Blackberry jam recipes like at grandma's house

Ready to find out our first version? Always easy to make and with a rich taste.


Here are the ingredients you need for a blackberry jam!

It always starts by carefully washing the blackberries under a stream of cold water. Subsequently, the fruit must be drained very well.

Place the blackberries in a thick-bottomed bowl and add the sugar. Crush some of the blackberries with a spoon.

Put the container on low heat and mix the blackberries well. Add the vanilla pod, cut in half.

After about 5 minutes, the sugar begins to melt. Add the lime juice.

The jam needs to boil. For the next 12 hours, leave the jam "to rest".

Then boil the contents for another 30 minutes. Constantly removes the foam formed.

After cooling, the jam is placed in well-sterilized jars.

See also our article on how to eat berries in winter. Get ready to discover 5 delicious smoothie recipes, perfect both in the cold season and for the rest of the year.


# 1 Blackberry jam recipes like at grandma's house

Ready to find out our first version? Always easy to make and with a rich taste.


Here are the ingredients you need for a blackberry jam!

It always starts by carefully washing the blackberries under a stream of cold water. Subsequently, the fruit must be drained very well.

Place the blackberries in a thick-bottomed bowl and add the sugar. Crush some of the blackberries with a spoon.

Put the container on low heat and mix the blackberries well. Add the vanilla pod, cut in half.

After about 5 minutes, the sugar begins to melt. Add the lime juice.

The jam needs to boil. For the next 12 hours, leave the jam "to rest".

Then boil the contents for another 30 minutes. Constantly removes the foam formed.

After cooling, the jam is placed in well-sterilized jars.

See also our article on how to eat berries in winter. Get ready to discover 5 delicious smoothie recipes, perfect both in the cold season and for the rest of the year.


Video: Molecular Mixology - Cocktail Foam - Jamie Boudreau - The Cocktail Spirit with Robert Hess (December 2021).