Home » Strawberry cream and soft cheese with crumble pastry

Strawberry cream and soft cheese with crumble pastry

by Ada Parisi
6671 views 5 min read
Crema di stracchino e fragole

A tasty cream, made with soft cheese, cream, a few strawberries and philadelphia, sweetened with honey and made of two layers of crispy crumble pastry. The pistachio and almonds, being Sicilian, could not miss. In practice, is our reinterpretation of cheese cake but little cake and a comfortable short. Use a transparent when you serve, Why is it worth to be able to see the layers…Pink colored sugar crystals are delicious grains. If you like creamy desserts and puddings, take a look at our tiramisu, at milk flan with salted caramel, the zuppa inglese and a little’ Sicula, at Risotto cake with cherries, the Lemon cream with orange jelly and to the ‘cuccìa‘ Palermo.

Ingredients for 4 people:

for cream:

  • 100 grams of soft cheese
  • 100 grams of philadelphia
  • 50 grams of dark chocolate, chopped
  • 100 ml of liquid cream to mount
  • 2 tablespoons honey or acacia
  • 2 tablespoons powdered sugar
  • 5 fresh strawberries

for the crumble:

  • 125 grams of flour 00
  • 60 grams of Superfine sugar
  • 70 grams of cold butter
  • the grated rind of half a lemon
  • a pinch of salt
  • medium egg yolk
  • milk as required

for seal:

  • 2 tablespoons chopped pistachios of Bronte
  • 2 tablespoons chopped almonds
  • some’ colored sugar

First we go made the pastry: put the flour on the work surface and make a hole in the Center, Add the cold butter cut into small pieces and work quickly with your fingertips. Join the half yolk, sugar, the lemon zest and a pinch of salt and knead the dough until it becomes smooth and homogeneous, No lumps of butter. Must be consistent, so as to allow them a ' ball ' that you will wrap in plastic wrap and put in the fridge to rest for at least 30 minutes. Meanwhile preheat the oven at 180 degrees. Grease and flour a baking sheet (No matter what shape you will give the short pastry, so then you'll have to do it in small pieces) and roll out the dough to about a centimeter thick. Cover with a sheet of parchment paper and place over a handful of dried vegetables (not too many and remember that then you can't reuse them for cooking), to prevent the dough swell: Bake for 20-25 minutes. When the pastry has cooled, cut it into pieces: Here's your crumble.

For cream stir vigorously stracchino, the philadelphia and honey until the mixture fluffy. Whip the cream with the icing sugar and pour the cream with a motion from top to bottom, in order to incorporate as much air as possible. Finally blend the strawberries, pass the liquid through a sieve to remove the seeds and combine all the cream, Finally add the chopped dark chocolate. Put to rest in the refrigerator. To serve, alternate in a glass transparent layer of crumble, then the cream, then the crumble, the cream and lastly decorated with Pistachio, the almonds and the colored sugar.

THE PAIRING: this sweet delicate we match a Brachetto d'acqui Castello Banfi wine cellars: a sparkling Rosé that you sposaperfettamente with strawberries, fruit desserts and pastries.

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6 comments

Giorgia March 8, 2013 - 11:28

Ok thank you! See you soon!

Giorgia

Reply
Giorgia 5 March 2013 - 14:45

All right, do you have a Facebook page to post the photo of the finished work?

Reply
fratelli_ai_fornelli 5 March 2013 - 14:47

Ciao Giorgia certain, get it from this site but the address is http://www.facebook.com/SicilianiCreativiInCucina. You can find us there…pending

Reply
Giorgia 5 March 2013 - 10:05

Particular dish and tasty! I wanted to add some’ gold dust as a decoration. What do you say?
The effect is more or less this http://www.manetti.it/contenuto2.php?n=Ristorazione&cid=4_19&pid=64

Expect a feedback!

Thanks :)

Reply
fratelli_ai_fornelli 5 March 2013 - 12:06

Hello! I saw, beautiful effect I would say. I haven't tried to cook food using the gold dust, but given the results I'll try too. If you do let me know so I peek? It will be great…

Reply
conunpocodizucchero.it February 24, 2013 - 10:09

that original ideas! congratulations!

Reply

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