CHOCOLATE & RASPBERRY BASKETS
Shortcrust pastry
- 5 ml extra virgin olive oil
- 25 ml Kefir (circa)
- 40 g Wholemeal rye flour
- 2.5 g Stevia (1 tablespoon)
- 1 g Cream of tartar and baking soda
- 1 tablespoon carob flour
- 1 tablespoon Spices: cloves, cinnamon, and nutmeg
- 30 ml Kefir (circa)
- Raspberries (topping)
- 10 g Cacao amaro
- 1 tablespoon Stevia
- Mix the whole wheat flour with the spices, carob flour, and leavening agent, add the kefir and oil, and knead. Once you have a dough...
- Mix the whole wheat flour with the spices, carob flour, and leavening agent, add the kefir and oil, and knead. Once you have a dough...
- Mix the whole wheat flour with the spices, carob flour, and leavening agent, add the kefir and oil, and knead. Once you have a dough...
- Mix the whole wheat flour with the spices, carob flour, and leavening agent, add the kefir and oil, and knead. Once you have a dough...
- Stuffed
Procedure
Mix the wholemeal flour with the spices, the carob flour and the leavening agent, add kefir and oil and knead
Once you have obtained a soft pastry dough, let it rest for 15 minutes in the fridge. Meanwhile, prepare the cream for the filling by simply mixing the Kefir with the sweetener and the cocoa.
Take the pastry, roll it out and line the silicone pastry cases, then cook in the air fryer for 15 minutes at 170° (to prevent the baskets from swelling too much during cooking due to the leavening, place a "weight" (rice or chickpeas) inside)
Once cooked, remove each basket and fill them with cocoa cream, add a few raspberries and some biscuits made with any leftover dough.
The chef recommends:
the filling must be dense, so adjust the quantity of kefir in general and 2.5 /3 kefir:1 cocoa
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