Whip eggwhites and slowly add sugar. When your eggwhites are foamy add vinegar, cornstarch and a pinch of salt. Preheat your oven to 150 degrees Celsius. Smear eggwhites on the baking paper in a cake shape. Turn the ovens temperature down to 125 degrees 1,5 hour in the oven.

Tip: make sure the fruit is dry, otherwise the crust will lose it’s crunchy crust. The inside of the pavlova is very soft.

Ingredients for the cake crust:

• 8 egg whites (separated from the egg yolk)
• 400 gr of granulated sugar
• 2 teaspoons of organic vinegar
• 1 teaspoon of salt
• 1 tablespoon of cornstarch
• 2 boxes of Body&Brains berrymix

Ingredients:

• Body & Brains berrymix
• 4 tablespoons oatmeal
• 10 dates
• 1 tablespoon honey
• 1 teaspoon coconut oil
• 1 handful of walnut
• 1 vanilla bean
• 200 gram Ricotta
• Lemon zest / lemon juice
• Mixer/blender

Put oatmeal, dates, coconut oil, honey, walnuts in a blender and blend until it is fine.

Make the cream, put ricotta, vanilla bean, lemon zest and lemon juice in a blender and blend it until it’s creamy.

Put the mix in a greased tray. Press it firmly and apply a layer of cream on it and on top of the cream the berrymix.

Refrigerate for 1 hour.

Enjoy your meal.

“Excellent burst of energy, full of vitamins and antioxidants for vigorous and rejuvenating breakfast”

INGREDIENTS:

• ½ kg of ripe Body & Brains cherries
• 6 eggs
• 200 cc of milk (you can also use vegetable milk)
• 2 butter spoons
• salt
• 4 tablespoons flour
• Sugar to taste or honey withstand the heat

PREPARATION:

Boning cherries and set aside. Dilute the flour into milk and add one to one beating the eggs, then cherries, a pinch of salt and a little sugar. Pour entire mixture over the hot butter in a pan, cover and let simmer. Of turns to brown on both sides. Serve sprinkled with powdered sugar.

A delicate French touch, to finish lunch and dinner..

INGREDIENTS:

• 350 gr Body & Brains raspberries
• 150 gr powdered sugar
• ½ lt whipped cream with a bit of vanilla
• 2 unflavored gelatin dissolved in some hot water

PREPARATION:

Put a piece of plastic wrap in a cake tin, let the foil hang over the edge.

Whip the cream. Mix in another bowl the raspberries with powdered sugar. Incorporate the whipped cream. Add the dissolved gelatin. Fill the mold with the mixture. Put the overhanging plastic over it.  Refrigerate overnight.

Remove from the mold and serve garnished with the Body&Brains raspberries.

Fresh raspberries, or another Body&Brains fresh berry, are the best choice for this dessert. The berries look beautiful in the pie and have a beautifully bright flavor against the custard. The pie can be served slightly warm, while it is fresh from the oven, or refrigerated and served chilled. A few extra raspberries can also make a perfect finish.  Preheat oven to 350F. Lightly grease a 9-inch pie plate.

In a medium bowl, whisk together flour, baking powder, salt and sugar.

In a large bowl, whisk together eggs, milk, yogurt, vanilla and almond extract until very smooth. Add in flour mixture and whisk to combine. This can also be done in the food processor.

Add raspberries into filling mixture and gently stir to coat. Pour into prepared pie plate, shifting raspberries around with a spoon or spatula to evenly distribute them in the pie.

Bake for 30-40 minutes, until custard is set and a knife inserted into the center of the pie comes out clean.

Allow to cool before slicing and serving.

Crustless Raspberry Custard Pie

• 12-oz fresh Body&Brains Raspberries
• 1/2 cup all purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/3 cup sugar
• 2 large eggs
• 1/2 cup milk
• 1/2 cup yogurt (pref. greek-style)
• 1 tsp vanilla extract
• 1/4 tsp almond extract