Recipes
Whether you're looking for a classic dish or something new to tantalise your taste buds, we have the perfect recipe for you.
Recipes
Vanilla and balsamic gelato
Sometimes, the simplest things can surprise you the most – and this vanilla gelato with a balsamic glaze ripple is here to prove it. Smooth, creamy, and bursting with the warm, comforting flavour of Madagascan vanilla, swirled with a rich, tangy balsamic glaze. It’s a match you didn’t know you needed but won’t be able to resist!
Lemon and poppy seed drizzle cake
Delightfully soft, refreshing zesty and complete with the slight crunch of poppy seeds, this cake is perfect as a sweet snack, dessert or as the centrepiece to your celebration.
Cherry and balsamic
A delightful blend of sweet Amarena cherry delicately mixed with a rich and tangy balsamic glaze. This recipe crafts a gelato that's truly unique and deliciously special.
Olive oil cake with peaches and a lemon glaze
Olive oil cake recipe
Fruit kebabs with chocolate sauce recipe
fruit kebab
Berry and Amaretti semifreddo
40 9 An indulgent treat, this refreshing Semifreddo is bursting with flavourful summer berries and crunchy chunks of Amaretti biscuits. The simple recipe creates a centrepiece that's a feast for the eyes and a delight for the taste buds. Ingredients 400g mixed berries, e.g. raspberries, strawberries, extra to decorate 50g icing sugar Finely grated zest and juice 1 unwaxed lemon 4 medium eggs, separated 50g caster sugar, plus an extra 2 tbsp 125ml Filippo Berio Extra Virgin olive oil 400ml double cream 50g Amaretti biscuits, crushed Method Line the base and sides of a loaf tin (large enough to hold 2 pints of liquid) with baking paper. Quarter the strawberries, put into a pan with the remaining fruit. Add the icing sugar and lemon juice and simmer for 5 minutes, until the berries have softened and the liquid is syrupy. With a slotted spoon, lift out half the berries and set aside. Blend the remaining mixture until smooth and push the purée through a fine sieve into a separate bowl (discard pips). Leave the purée and berries to cool separately. Place the egg yolk, lemon zest and caster sugar in a bowl and beat with an electric whisk for 3-4 minutes until the mixture thickens and is paler in colour. Gradually whisk in the Filippo Berio Extra Virgin olive oil. In a separate bowl whisk the cream until it forms soft peaks, then fold into the egg yolk mixture until combined. Fold in the fruit purée and berries. In a clean bowl, whisk the egg whites until they form soft peaks, then whisk in caster sugar 1 tbsp at a time until thick and glossy. Gently fold the egg whites into the berry cream mixture until combined, then gently stir in the crushed Amaretti biscuits. Pour into the tin and place in the freezer for at least 8 hours. Thaw in the fridge for 1 hour before serving in slices, with extra berries. Recipe courtesy of Filippo Berio.
