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Blackberry with strawberries and mint

Blackberry with strawberries and mint

Prepare the ingredients, leave for 1/2 hour at room temperature.

We turn on the oven.

We clean and wash the strawberries and let them drain in a sieve. Wash the mint, break the leaves and infuse them in a cup of hot water.

Melt the milk chocolate, mix to blend. Let cool.

In a bowl, put the soft butter, add a pinch of salt and sugar. We start to mix for a few minutes, then we add one egg at a time, mixing after each one until it is incorporated.

Mix the flour separately with the baking powder, cocoa and incorporate it into the egg composition.

Put the mint in a blender, mix until it becomes a foam. Add over the melted chocolate and mix, then incorporate in the egg composition.

Prepare a tray with baking paper, lightly pour the composition, level with a spatula, then place the strawberries on it.

Bake in the preheated oven over medium heat for about 35-40 minutes. I used a small tray (18 x 26 cm) and it came out taller. We test with a toothpick, if it comes out clean, we turn off the fire and take the blackberry out of the oven and leave it to cool.

Meanwhile, prepare the cream, mix the cream until it starts to thicken, then add the powdered sugar. Incorporate a tablespoon of mascarpone cheese. We put the obtained cream in the refrigerator until use.

Melt on a steam bath or in the oven, sweet milk chocolate and mix.

After the blackberry has cooled, we portion it, glaze it with chocolate, decorate it with cream and small and sweet strawberries. Refrigerate until served. Before serving, leave it for 10 minutes at room temperature, as it hardens a bit in the fridge.