Berrys

eggs • sugar (180 grams) • all-purpose flour (300 grams) • vegetable oil (100 ml) • milk (200 ml) • lemon • vanilla powder • baking powder • mixed berries (450 grams) • vanilla powdered sugar (200 grams) • Water,

flour (about 350 grams) • sugar (about 100 grams)

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 •

small eggplants • celery stalks • red onion (such as Tropea) • caper berries (about 40 grams) • Fresh basil • pitted green olives (about 80 grams) • blanched almonds (about 30 grams) • sugar • Extra virgin olive oil • small glass white wine vinegar • Salt, to taste • thin slices chicken breast •

Fassona beef tenderloin (about 200 grams) • fresh porcini mushrooms • Mixed berries • Extra virgin olive oil, to taste • Salt, to taste • Apple cider vinegar, to taste • Black pepper, to taste • drops of lemon juice

mixed berries (about 300 grams; reserve some for decoration) • sugar (about 100 grams) • cornstarch (about 20 grams) • water (about 130 ml) • Juice of 1 lime • mascarpone (about 500 grams) • heavy whipping cream (about 500 ml) • powdered sugar (about 200 grams) • Juice of 1 lime • gelatin (about 4 grams)

all-purpose flour (about 400 grams) • lard • whole eggs and 1 egg yolk • sugar • Filling: • cooked wheat berries (about 500 grams) • lard • Lemon peel • ricotta cheese (about 500 grams) • sugar (about 350 grams) • pastry cream (about 500 ml) • egg yolks •

all-purpose flour (250 g) • granulated sugar (100 g) • unsalted butter (100 g) • water (50 g) • baking powder • sheep's milk ricotta (250 g) • granulated sugar (250 g) • cooked wheat berries (250 g) • large eggs (about 160 g total) • vial orange blossom or millefiori flavoring • vanilla • candied fruit (30 g)

all-purpose flour (about 400 grams) for the pastry dough • unsalted butter (about 200 grams) for the pastry dough • powdered sugar (about 150 grams) for the pastry dough • whole egg and 2 yolks for the pastry dough • Zest of 1 lemon, finely grated, for the pastry dough • salt for the pastry dough • ricotta cheese (about 250 grams) for the filling • cooked wheat berries (about 300 grams) for the filling • granulated sugar (about 200 grams) for the filling • whole eggs and 2 yolks for the filling • vanilla powder or 1 teaspoon vanilla extract for the filling • milk (1/4 liter) for the filling •

all-purpose flour (250 grams) • grated Parmesan cheese (50 grams) • cold unsalted butter, cut into pieces (120 grams) • eggs • salt • baking soda • cooked wheat berries (250 grams) • milk (50 grams) • butter • ricotta cheese (250 grams) • eggs • grated Pecorino cheese (40 grams) •

pastry cream (about 90 grams) • cooked wheat berries (about 150 grams) • milk (about 90 ml) • large egg • ricotta cheese (about 125 grams) • light brown sugar (about 100 grams) • vanilla extract • drops orange flavoring • salt • cinnamon • semolina shortcrust pastry (about 100 grams), see the recipe in my previous Neapolitan Pastiera post

cold heavy cream (400 ml) • whole milk (600 ml) • mixed berry dessert mix (such as instant panna cotta or gelatin mix) • mixed berry sauce • Tools • Saucepan • Spatula • Whisk • Pudding mold (or small ramekins) • Kitchen scale

all-purpose flour (500 grams) • lard (200 grams) • sugar (200 grams) • large eggs (110 grams) • salt • cooked wheat berries (500 grams) or 1 1/2 cups raw wheat berries (300 grams) • sugar (450 grams) • sheep’s milk ricotta (450 grams) • lard • Water • large eggs • egg yolks •

classic shortcrust pastry (1 kg) • cooked wheat berries (600 grams) • sugar (500 grams) • sheep's milk ricotta (500 grams) • large eggs • mixed candied fruit (90 grams) • vial orange blossom water • Grated zest of 1 lemon • Grated zest of 1 orange • Ground cinnamon, to taste • all-purpose flour (500 grams) • unsalted butter (250 grams) •

For the shortcrust pastry • plus 2 tablespoons unsalted butter, softened (250 grams) • all-purpose flour (450 grams) • almond flour (65 grams) • powdered sugar (155 grams) • vanilla bean • fine sea salt (2 grams) • plus 2 teaspoons eggs, lightly beaten (about 90 grams) • For the Filling • Step A • cooked wheat berries (450 grams) • whole milk (300 ml) •

almond milk (100 ml) • vegetable oil (60 grams) • To taste vanilla • coconut sugar (30 grams) • millet flour (190 grams) • almond meal (95 grams) • coconut sugar (30 grams) • baking powder (4 grams) • To taste berry jam • To taste sliced almonds • chocolate chips (50 grams)

fresh swordfish carpaccio (not smoked), preferably from a fish market • raspberries • red currants • pomegranate seeds (or 1 pomegranate, seeded) • lime • Olive oil, • Fennel fronds

plain cookies, crushed (about 150 grams) • unsalted butter, melted (about 100 grams) • ladyfinger cookies (about 50 grams) • Strawberry sauce • Wild strawberry sauce • Red currant sauce • heavy whipping cream (about 200 grams) • mascarpone cheese (about 200 grams) • Sugar, to taste

heavy cream (500 ml) • milk (200 ml) • sugar (60 grams) • gelatin (12 grams) • mixed berries (300 grams) • sugar

heavy cream (200 ml) • almond milk (200 ml) • sugar (75 g) • powdered gelatin (6 g) • mixed berries, fresh or frozen (300 g) • sugar (120 g) • Juice of 1/2 lemon

heavy cream (200 ml) • mascarpone cheese (250 grams) • ladyfingers (350 grams) • fresh mixed berries (400 grams) • powdered sugar, not vanilla flavored (90 grams) • lemon • granulated sugar • espresso cups water (about 1/2 cup total)

For the panna cotta • heavy cream (2 liters) • vanilla bean • sugar (150 grams) • powdered gelatin (20 grams) • For the topping • Mixed berries, • Strawberries,

heavy cream (500 ml) • vanilla bean • powdered gelatin (about 8 grams) • sugar (80 grams) • Dark chocolate, • Strawberry topping • Mixed berry topping • Caramel topping • strawberries • blueberries

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) •

self-rising flour (about 120 grams); • Zest of 1 orange, finely grated; • potato starch (about 120 grams); • eggs; • salt; • sugar (about 240 grams) plus 1 tablespoon sugar; • mascarpone cheese (about 250 grams); • sweetened non-dairy whipping cream (about 300 grams); • Nutella (about 250 grams); • Nutella, as needed; • Chopped hazelnuts, as needed; • fresh raspberries (about 500 grams); •

eggs • brown sugar (about 150 grams)

ladyfingers (about 300 grams) • mascarpone (about 250 grams) • eggs • sugar (about 150 grams) • strawberries (about 500 grams) • for the syrup • sugar (about 50 grams, taken from the 3/4 cup above) • strawberries (about 200 grams, taken from the 1 lb 2 oz above) • water (about 100 ml)

strawberries (500 g) • heavy cream (200 g) • sugar (200 g) • Juice of 1/2 lemon • mint leaves

rice flour (160 grams) • milk (170 ml) • sugar • vegetable oil (20 ml) • baking powder • lemon • for garnish • chocolate hazelnut spread • strawberries • oranges

red mulberries (about 350 grams) • ice (about 500 grams) • powdered sugar (about 150 grams) • Juice of 1 lemon • whipped cream (about 250 ml, optional)