Dehydrated forest blackberries

Blackberries

Forest blackberries are rich in minerals such as calcium, sodium, phosphorus, magnesium, iron, potassium, manganese, selenium, copper and zinc. They are also rich in vitamin A, vitamins B1, B2, B3, B5, B6, vitamin C, E, K and J, as well as flavonoids, organic acids (citric, malic, tartaric), pectins and anthocyanosides.

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Properties and Benefits:

• Anticancer, thanks to the presence of anthocyanins, or pigments that give color to berries. Flavonoids would also seem to be able to inhibit the growth of cancer cells.
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• The antioxidants present in this fruit are able to counteract the harmful effects of free radicals.
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• Diuredic and purifying properties.
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• Reduce cholesterol: the high presence of dietary fiber and antioxidant compounds helps prevent cardiovascular disease by keeping the arteries clean and elastic. 
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• They are good for the brain. The polyphenolic components present in blackberries help delay the decline in cognitive activity proper to aging.
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Ingredients:

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Blackberries, Sugar, Preservative E220, Citric acid, Sulfur dioxide.

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Apple panna cotta and Tonka broad beans with peach gelè and dehydrated blackberries

Ingredients:

• UHT milk: 500 ml
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• Apple juice: 500 ml
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• Tonka beans
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• Peach juice: 500 ml
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• Cereals: 50 g
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• Dehydrated blackberries: 500 g
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For the apple pannacotta

Bring the milk and juice to a boil. Pour the panna cotta preparation inside and remove from heat. Add the cream and mix, add the grated tonka beans. Pour the mixture into the folded glasses and let it solidify for about 4 hours in the fridge or 30 minutes in the blast chiller.

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For gelatin

Dissolve the Gelatinous Texture in the tempered peach juice (about 35°C). Pour the liquid obtained on the panna cotta creating a thin layer and let it clump in the fridge for about 30 min (5 min in the blast chiller).

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For the berry glaze

Mix the cereal toppings and pour over the panna cotta. Leave to solidify 10 min in the refrigerator.

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For finishing

Garnish the panne cotta with the dried blackberries.