Karime López’s ‘Blackberry Picking’ Dessert - FOUR International
Karime López is head chef of Michelin-starred Gucci Osteria da Massimo Bottura in Florence. This dessert recipe from chef Karime López is inspired by the deliciousness of freshly picked...
Keywords
- hotels & travel
Ingredients
- 150g blackberry purée
- 150g water
- 2.4g agar-agar
- 500g cream
- 125g milk
- ½ vanilla pod
- 50g sugar
- 9g gelatine sheet
- 40g dry blackberry
- 200g butter
- 200g wholemeal flour
- 200g sugar
- 200g almond flour
- 300g skinless cooked potato
- 180g blackberry purée
- 10g pectin
- 150g milk
- 200g cream
- 150g goat ricotta
- 100g sugar
- 100g liquid glucose
- 8g stabilizer
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