Dessert with Sbrisolona, Berry Sauces, and Passion Fruit

Name: Dessert with Sbrisolona, Berry Sauces, and Passion Fruit
Yield: Serves 4 servings
Cuisine: American
Ingredients: For the sbrisolona:; 200 grams stone-ground semolina flour; 80 grams brown sugar; 90 grams butter; 1 egg yolk (large egg); 1 lemon (zest grated); 1 vanilla flavoring; Raspberry sauce:; 300 grams raspberries; 70 grams sugar; Edible lemon zest; Blueberry sauce:; 250 grams blueberries; 60/70 grams sugar (adjust to taste); 2/3 passion fruits

Tony Mazzanobile @tonyliebt_kocht

Sbrisolona is very easy to make. It takes just a few minutes to prepare. The name comes from the word 'brìsa', which means crumb in the Mantua dialect, and it seems that the recipe dates back to before the 1600s when it also reached the court of the Gonzaga family.

Tony Mazzanobile @tonyliebt_kocht

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Ingredients

Serves 4 servings

For the sbrisolona:
200 gramsstone-ground semolina flour
80 gramsbrown sugar
90 gramsbutter
1egg yolk (large egg)
1lemon (zest grated)
1vanilla flavoring
Raspberry sauce:
300 gramsraspberries
70 gramssugar
Edible lemon zest
Blueberry sauce:
250 gramsblueberries
60/70 gramssugar (adjust to taste)
2/3passion fruits

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Steps

1

Make the sbrisolona: Place the flour in a bowl, then add the sugar, vanilla flavoring, grated lemon zest, and egg yolk. Start mixing quickly with the fingers of one hand.
2

Add the softened butter at room temperature. Mix everything quickly, still using only the fingers of one hand (it should not become a homogeneous dough, it will remain crumbly). Place the mixture, a little at a time, without pressing, into a baking pan or on a baking sheet lined with parchment paper (brush a little butter on it to prevent sticking).
3

The shape and height don't matter, and it will remain compact even if not in a mold. It will still be crumbled later. Bake at 350°F (180°C) for about 30 minutes (depending on the oven, the height you have given it, etc. watch the color it takes on).
4

Raspberry sauce: Blend the raspberries with an immersion blender (set some aside to be chopped) until creamy. Then strain them through a fine sieve and put them in a small pan with the sugar (70 grams). Dissolve well, stirring continuously, over low heat and reduce until the sauce is smooth and creamy. Grate the zest of a lemon.
5

Blueberry sauce: Blend the blueberries with an immersion blender until creamy. Then strain them through a fine sieve and put them in a small pan with the sugar (70 grams, adjust to taste). Dissolve well, stirring continuously, over low heat and reduce until the sauce is smooth and creamy.
6

Assemble the dessert by placing a layer of blueberry sauce, a crumble of sbrisolona, a layer of raspberry sauce, and another crumble of sbrisolona. Finally, add some chopped raspberries, half a passion fruit, and a few mint leaves.