Blueberry

ricotta (170 g) • plain unsweetened yogurt (150 g) • vanilla extract • sugar (60 g) • eggs • baking powder (6 g) • cornstarch (75 g) • Fresh blueberries • Chopped dark chocolate (use leftover chocolate eggs if you have them) • Fresh blueberries • Powdered sugar

ricotta cheese (about 500 grams) • eggs • baking powder (about 8 grams) • sugar (about 100 grams) • blueberries (about 100 grams)

plain tea biscuits (about 250 grams) • egg yolks • For cooking the strawberries: • For the strawberry sauce: • Tools:

all-purpose flour (about 300 grams) • hazelnuts (about 100 grams) • almonds (about 50 grams) • unsalted butter, at room temperature (about 200 grams) • sugar (about 175 grams) • baking powder • large egg • salt • blueberry or mixed berry jam, or alternatively, chocolate hazelnut spread

fresh blueberries (about 85 grams) • all-purpose flour (about 250 grams) • granulated sugar (about 120 grams) • eggs • sunflower oil (about 80 ml) • soy milk (about 120 ml) • baking powder (about 2 1/2 teaspoons or 16 grams) • vanilla extract • fine salt • large mixing bowl • medium mixing bowl • electric mixer •

heavy cream (230 ml) • sugar (60 grams) • gelatin (4 grams) • fresh blueberries (80 grams) • lemon juice (10 grams)

Carnaroli rice (about 160 grams) • blueberries (about 100 grams) • shallot • stracchino cheese (or any other creamy cheese like ricotta, stracciatella, burrata, or gorgonzola) • Extra-virgin olive oil • Red wine (for deglazing) • Vegetable broth

For the crust • all-purpose flour (300 grams) • cold unsalted butter, preferably European-style (150 grams) • powdered sugar (100 grams) • medium egg • salt • vanilla sugar (or 1 teaspoon vanilla extract) • melted white chocolate (25 grams) • to brush the crust for sealing • For the blueberry panna cotta • fresh blueberries (125 grams, about 1 small container) • sugar (40 grams) •

mixed berries (1 raspberry, 2 blueberry, and 1 blackberry) about 1 lb (500 g) total • For the CRUST: • whole wheat digestive cookies (about 160 g) • oat and chocolate digestive cookies (about 160 g) • unsalted butter (about 140 g) • dried cranberries (optional) • For the BERRY COMPOTE: • mixed berries (about 140 g) • powdered sugar (about 40 g) • Juice of half a lemon • water • gelatin (2 sheets, about 4 g) •

all-purpose flour (about 250 grams) • raw cane sugar (about 100 grams) • baking powder (about 16 grams) • salt • lemon • unsweetened plant-based yogurt (about 250 grams) • unsweetened plant-based milk (about 50 ml) • extra virgin olive oil (about 50 ml) • blueberries (about 125 grams) • Almond granules for decoration,

ripe avocado • white chocolate • tablespoons fresh cream • all-purpose flour (about 250 grams) • granulated sugar (about 30 grams) • lard (or extra virgin olive oil) • drops of lemon juice • Passito DOCG di Pantelleria (about 120 ml) • salt • ripe mango (not fibrous) • chili pepper • dried blueberries, to taste •

Ingredients for about 10 muffins: • all-purpose flour (about 250 grams) • granulated sugar (about 125 grams) • vegetable oil (about 100 ml) • eggs • blueberry yogurt (about 250 ml) • baking powder • fresh blueberries (about 200 grams) • Grated zest of one lemon • salt

fresh blueberries • all-purpose flour (about 180 grams) • softened butter (about 60 grams) • milk (about 100 ml) • brown sugar (about 80 grams) • baking powder • eggs • all-purpose flour (about 20 grams) • brown sugar (about 20 grams) • cold butter (about 15 grams)

flour (about 270 grams) • sugar (about 165 grams) • butter (about 90 grams) • whole egg • egg yolk • milk (about 185 ml) • baking powder • vanilla extract • blueberries (about 125 grams)

rice flour (even better if whole grain) • buckwheat flour • brown sugar • almond flour • eggs • plain yogurt (unsweetened) • extra virgin olive oil • milk • baking powder • Blueberry jam (preferably homemade), • Powdered sugar for decoration,

For the batter • blueberries (about 125 g) • all-purpose flour (about 180 g) • butter (softened, about 60 g) • milk (about 100 ml) • brown sugar (about 80 g) • baking powder • eggs • For the topping • all-purpose flour (about 20 g) • brown sugar (about 20 g) • butter (cold, about 15 g)

rice flour (about 100 grams) • oat flour (about 100 grams) • Liquor of choice (I used Strega) to taste

fresh blueberries (about 125 grams) • eggs • plain low-fat yogurt • brown sugar (about 150 grams) • all-purpose flour (about 250 grams) • vegetable oil (about 100 ml) • baking powder

flour (about 250 grams) • sugar (about 80 grams) • milk • sunflower oil • baking powder • blueberries (about 50 grams) • eggs

non-fat Greek yogurt • honey • eggs • cornstarch (about 50 grams) • blueberries (about 125 grams) • Powdered vanilla sugar, to taste

elderflower syrup (or lemon syrup) (60 ml) • plant-based heavy cream or other type (230 ml) • meringues (about 130 grams) • Lemon zest • Fresh mint leaves, • Fresh blueberries,

heavy cream (about 500 ml) (or use 1 cup heavy cream (250 ml) and 1 cup milk (250 ml)) • sugar (about 80 grams) • powdered gelatin (about 10 grams) or 4 sheets gelatin • orange • Blackberries and blueberries, for garnish (as needed) • small saucepan • whisk • bowl • or ramekins • cutting board and knife • Store the orange-infused panna cotta in the refrigerator, covered with plastic wrap, for 2–3 days

berry-flavored yogurt (about 125 grams) • sweetened heavy whipping cream (about 250 ml) • sweetened condensed milk (about 30 grams) • berry liqueur or another sweet liqueur • ladyfinger cookies (Pavesini or similar) • milk • Blueberries, for garnish • mint leaves, for garnish

whole wheat melba toasts • small cup strong coffee • (about 5.3 oz/150 grams) nonfat Greek yogurt, coffee flavor • Unsweetened cocoa powder, • Fresh blueberries or other fresh fruit, as desired

lemon juice (about 220 grams) • water (about 30 grams) • sugar (about 130 grams) • cornstarch (about 20 grams) • heavy cream (about 400 grams) • Blueberries • Fresh mint • Lemon wedges

all-purpose flour (250 g) • almond flour (25 g) • powdered sugar (75 g) • unsalted butter, softened (175 g) • large egg • salt • Grated zest of 1 lemon • lemon juice (150 ml) • granulated sugar (170 g) • large eggs • unsalted butter (90 g) • unflavored gelatin •

almond flour (100 g) • rice flour (120 g) • light brown sugar (80 g) • medium eggs • vanilla baking powder (about half a packet) • salt • sunflower oil (80 ml) • nonfat Greek yogurt (125 g) • fresh blueberries (125 g) • chocolate chips (50 g)

all-purpose flour (about 100 grams) • milk (150 ml) • espresso • egg whites (about 100 ml) • sugar (10 grams) • unsweetened cocoa powder • plain Greek yogurt • Unsweetened cocoa powder • blueberries

Mint syrup • water (1 liter) • fresh pineapple (about 200 grams) • mixed berries (about 200 grams) • blueberries (about 200 grams) • sugar (about 300 grams)

For the shortcrust pastry: • all-purpose flour (250 grams) • unsalted butter, softened (100 grams) • sugar (100 grams) • Zest of half a lemon • vanilla powder or 1/2 teaspoon vanilla extract • whole egg plus 1 egg yolk • For the pastry cream: • whole milk (500 grams) • egg yolks • sugar (130 grams) • cornstarch (50 grams) •