BRANDSON - SUMMER VEGETABLE RECIPES COOKBOOK: Beat the Heat with Over 50 Summer-Ready Recipes

1. Raspberry Tiramisu

ingredients

• 300 g raspberries
• 500 ml Rama Creme fine (for whipping)
• 100 g of icing sugar
• 1 packet of vanilla sugar
• 1/2 lime (juice)
• 400 g mascarpone
• 40 ml rum
• 250 ml of coffee
• 60 ladyfingers
• Cocoa powder (for sprinkling)

preparation

1. Finely puree 150 g raspberries with a hand blender.
2. Whip Rama Creme fine well for whipping, gradually add icing sugar, vanilla sugar, lime juice and raspberry puree. Next, stir in the mascarpone spoon by spoon. Finally, fold the remaining raspberries (150 g) into the cream.
3. Mix the rum and coffee, soak each of the ladyfingers briefly and line the base of a suitable dish with it. Brush with the cream and put another layer of ladyfingers on top. Keep doing this until you have used up all of the ladyfingers. The final layer must consist of cream.
4. Chill for a few hours and sprinkle thickly with cocoa just before serving.

2. Nutella raspberry tiramisu

ingredients

• 250 g raspberries
• 250 ml whipped cream
• 3 eggs (fresh)
• 500 g mascarpone
• 24 ladyfingers
• 250 ml coffee (strong)
• 350 g Nutella
• Cocoa powder (for sprinkling)
• Raspberries (for decoration)

preparation

1. Make coffee and let it cool down a bit.
2. Wash and puree the raspberries.
3. Beat the whipped cream in a bowl and mix the eggs in another bowl until frothy. Add the whipped cream and mascarpone, mix carefully.
4. Dip the sponge fingers in the coffee and cover the bottom of a dish (e.g., casserole dish). Mix the rest of the coffee with the Nutella.
5. Spread the mascarpone cream on the biscotti, then pour the Nutella cream and the mashed raspberries on top. Continue in this order until all the ingredients have been used up (finish with the mascarpone cream).
6. Chill the tiramisu for at least 2 hours.
7. Sprinkle with cocoa powder and decorate with raspberries before serving.

3. Curd banana tiramisu

ingredients

• 250 ml coffee (strong)
• 1 shot rum (optional)
• 200 ml whipped cream
• 250 g curd cheese
• 400 g mascarpone
• 50 g icing sugar (or as you like)
• 4th bananas
• 200 g of ladyfingers
• Cocoa powder (for sprinkling)

preparation

1. Boil coffee, let cool down a bit and mix with a dash of rum.
2. Beat the whipped cream in a bowl until stiff. Mix in the curd cheese, mascarpone and icing sugar. Peel and slice the bananas.
3. Dip the ladyfingers in the coffee-rum mixture and layer them in a baking dish. Cover with a layer of mascarpone cream, top with banana slices and ladyfingers. Keep sizing until all the ingredients have been used (finish off with a layer of mascarpone cream).
4. Chill for at least 2 hours and sprinkle with cocoa powder before serving.

4. Pear sorbet with Prosecco

ingredients

• 1.5 kg of pears
• 1 piece of lemon
• 2 cl Williams-Christ brandy
• 2 sheets of gelatin (white)
• Prosecco (or pear juice)

preparation

1. For the pear sorbet, wash and quarter the pears. Remove the core and cut the pulp into small cubes. Drizzle with the juice of one lemon and puree. Strain the pear puree through a sieve and mix with Williams Christ brandy.
2. Soak the gelatin in cold water for 10 minutes. Squeeze out and dissolve in a little water at a mild temperature. Then mix in the pear puree. Freeze the mass in a bowl in the freezer for about 4 hours. Stir every hour with a fork to keep the sorbet creamy.
3. Use an ice cream scoop to divide the pear sorbet between the glasses, pour in Prosecco or pear juice and serve.

ingredients

• 100 g dark chocolate (at least 70% cocoa content)
• 3 bananas
• 200 g buttermilk
• 100 g yogurt (3.5% fat)
• 3 eggs
• 3 tbsp rapeseed oil
• 100 g 5-grain flakes (or oatmeal)
• 100 g whole meal spelled flour