Dehydrated cherries
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Dehydrated cherries are ideal for a fantastic snack!
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Description
Cherry, one leads to another
\nDehydrated fruit is rich in beneficial properties. This variety of fruit is deprived of water without losing nutrients and health benefits.
\nCherries, like other fruits, are a product prepared from fresh cherry, cut and subjected to dehydration by hot air.
\nThese fruits are born from a plant called \"Prunus avium\" of the Rosaceae family, and is a hybrid obtained from the sweet cherry and the cherry sour cherry (black cherries). The name comes from the Greek kérasos which then originated our cerasa, the Portuguese cereja, the Spanish cereza, the French cerise and the English cherry.
\nThe cherry tree is an incredibly beautiful plant, which during the spring is covered with small pink flowers, giving a wonderful show, it is for this reason also used as an ornament, exhibited in parks, streets and gardens. Its fruit has a spherical shape, 0.7-2 centimeters in diameter, it can also take on the slightly elongated heart or ball shape. The color, normally red, can range, depending on the variety, from light yellow to almost black red. Cherries ripen between May and June.
\nIn Greek mythology the cherry tree was the plant sacred to Venus and its fruits seem to bring luck to lovers. In Sicily it is said that declarations of love made under a cherry tree will always be lucky. Saxon legends tell that cherry trees are home to deities who protect the fields. In Finland they say that the red color of this fruit is the symbol of sin.
\nIn addition to being sacred, it was also considered a fruit rich in beneficial properties. Cherry, in fact, mainly provides vitamin C, A and potassium, but contains to a reduced extent other vitamins and other minerals, as well as polyphenols and fiber, magnesium and copper.
\nLet\'s find out more about the benefits of these elements:
\n- Vitamin C: with its antioxidant function, it is fundamental for our immune system, it is also involved in the synthesis of collagen and is important for the assimilation of iron by red blood cells;
\n- Magnesium: mineral with multiple properties, essential for the well-being of the nervous system, for the construction of the skeleton and for the metabolism of fats;
\n- Potassium: cherries are fairly rich in this mineral, implicated in different physiological processes such as muscle contraction, maintaining a correct hydro-saline balance and regulating blood pressure;
\n- Copper: involved in different cellular reactions and part of some important proteins, it is also a molecule with redox activity. It is also a fundamental mineral for the formation of erythrocytes and for the well-being of our bones.
\nCherries promote sleep, thanks to the production of melatonin and, thanks to potassium instead, keep the pressure level balanced. In addition, these fruits are excellent against abdominal spasms and swelling.
\nFruits rich in simple sugars, mineral salts and vitamins, cherries are very thirst-quenching, promote tanning and prevent skin aging. A cure based on cherries, about twenty a day, in the morning fasting, purifies and detoxifies the body.
\nCherries are indicated in slimming diets for their low calorie content and to be rehydrating and thirst-quenching. These fruits have a high satiety index in the face of a limited caloric value and can therefore be an excellent snack for those who need to lose a few pounds.
\n\nIn the kitchen
\nThese fruits also lend themselves well to the preparation of cakes (cheesecake, strudel, puddings, sorbets) and pies and to the preparation of mustard, excellent as an accompaniment to boiled meats or cheeses.
\n\n
Trifle di Pavesini with cherries
\nIngredients:
\n- - Dehydrated or fresh cherries 300 g\n
- - Fresh liquid cream 250 ml\n
- - Sugar 60 g\n
- - Icing sugar 50 g\n
- - Pavesini 8\n
- - Whole milk 250 ml\n
- - Sugar 75 g\n
- - Flour 00 25 g\n
- - Yolks 3\n
- - Vanilla pod 1/2\n
\n
Preparation:
\nBeat in a bowl, with the whisk, yolk and sugar then add the flour. Heat the milk in a saucepan with half of a vanilla pod and its seeds; with forceps, remove the pod and pour the egg mixture into the milk, mixing with the whisk. Return the mixture to the heat and stir continuously until the cream has thickened.
\nTransfer the custard to a bowl and let it cool by keeping it with a sheet of plastic wrap in contact. When it has cooled, pour it into a sac-à-poche with a starry nozzle and store it in the refrigerator.
\nNow take care of the cherries. If fresh, place them in a large pan, add the sugar and heat over moderate heat for about 15 minutes to soften the cherries that will release their juice. Drain the cherries keeping aside the juice that you will need to soften the Pavesini and for the garnish. Heat the cherry juice in a pan to thicken it.
\nIf you use dehydrated cherries, you can create the juice with cherry syrup.
\nNow place the cold cream in a planetary mixer with a whisk and whip it with icing sugar. Transfer the cream to a sac-à-poche equipped with a starry nozzle and store it in the refrigerator. Now you can proceed to compose the cherry trifles: take 4 glasses and fill the base with a pavesino cut in half (for each glass you need 2 Pavesini), pour over a tablespoon of thickened cherry sauce in a pan, add the softened cherries and garnish with a layer of custard and tufts of cream. Compose another layer: place the Pavesini, the cherries, a layer of custard and finish with a layer of cream. Garnish the trifle with fresh and/or dehydrated cherries and the Pavesini.
\n\n
Cherry cheesecake
\nAll of us, at least once, have had the pleasure of savoring a cheesecake. Whether it is Nutella, nougat, chocolate or strawberries, its unmistakable flavor always leaves us satisfied. This dessert made in the USA, in fact, is one of the most appreciated desserts at home and most requested in the restaurant. It is practically impossible not to love him.
\nThe base of dry biscuits, garnished with a delicious cheese cream, is that of the classic cheesecake. We have embellished it with juicy cherries and with the delicate flavor of vanilla. A perfect idea for spring!
\nBut do not worry, you can prepare this delicacy even out of season, using cherries in syrup, even if in a smaller dose, as they are very sugary. This cheesecake will be a real treat.
\nTaste to believe!
\n\nINGREDIENTS:
\n- - Digestive Biscuits 180g \n
- - Butter 100g \n
- - Ricotta 750g\n
- - Spreadable cheese 250g\n
- - Icing sugar 50g \n
- - Vanilla pod 1 \n
- - Gelatin sheets 10g\n
- - Cherries 20 \n
- - Cherries syrup obtained from cooking 50g\n
For coverage:
\n- - Pitted cherries 780g\n
- - Cherries syrup obtained from cooking 300g\n
- - Granulated sugar 200g\n
- - Gelatin sheets 10g\n
- - Lemon juice 70g \n
\n
To make the cherry cheesecake, start by preparing the bottom: put the digestives in the mixer and operate it until they are finely chopped so as to obtain a fine powder; transfer the mixture to a bowl and, after melting the butter in a saucepan, add it to the chopped biscuits.
\nMix everything well and pour the mixture into the 22 cm hinged mold lined with parchment paper and, with the help of a spoon, press the mixture well on the bottom of the mold so as to obtain a compact and smooth base. Let the mixture rest in the refrigerator for at least half an hour so that the base becomes solid. In the meantime, proceed to the preparation of the cover: wash and pit the cherries (remember to keep aside about twenty so as to add them later to the composition of the cream) and then place them in a bowl in which you also add sugar and lemon zest. Pour everything into a pot on the fire and then add the lemon juice. Cook for about 10 minutes and set aside.
\nNow dedicate yourself to the cream: sift the ricotta in a bowl to deprive it of the serum. Then add the fresh spreadable cheese and, with a spatula or a whisk, mix everything well.
\nContinue by engraving the vanilla bean lengthwise, extract the seeds and pour them into the bowl together with the creamy mixture.
\nMix with a whisk and add the icing sugar, then mix everything. At this point soak the gelatin sheets for about 10 minutes in a bowl with very cold water, until it becomes soft. Then proceed by taking from the pot with the cooked cherries the cherry syrup obtained from cooking and pour it into another saucepan on the fire. Then melt the gelatin in sheets now softened and squeezed, in the saucepan containing the cherry syrup. Mix well so as to dissolve it.
\nLet the syrup cool and transfer it to the cheese mixture, stirring to mix it homogeneously. At this point take the twenty cherries kept aside previously and cut them into small pieces. Incorporate the cherries into the cheese mixture and mix well. At this point, recover the mold from the fridge and pour the creamy mixture into it on the basis of now firmed biscuits.
\nThen cover the base evenly and level the surface well with the cream. Put the mold in the refrigerator for at least 2 hours, so that the cream firms. Half an hour before removing the cake from the refrigerator, prepare the final cherry cover: take the pitted cherries and filter them, then pour the syrup into a saucepan on the fire and in the syrup pan, heat and dissolve the remaining gelatin in sheets taking care to have softened it previously in cold water. Stir to make it melt well. Combine the cherries with the syrup. And here is ready the cherry cover.
\nAfter the necessary time, retrieve the cake from the refrigerator and pour the cover on the creamy mixture, then let it firm in the refrigerator for at least 2-3 hours. When it is ready, remove the circle of the cake tin and here is your cherry cheesecake.
\nRecipes: GialloZafferano.it
Nutrition Facts
- Calories
- 328 kcal
- Fat
- 0,7 (of which saturated 0.20 g)
- Carbohydrates
- 78 g
- Proteins
- 1.30 g
WARNINGS: The advice dispensed is in no way to be considered of medical / prescriptive value . The information provided is for purely informative and informative purposes, therefore it is not intended in any way to replace medical advice. In the presence of pathologies it is always necessary to consult your doctor.
The images are inserted for illustrative purposes, the product may undergo changes based on stock availability and the selected weight.