A new recipe inspired by Marni ss collecion!

Recipe. FOR 12 BLINI. 175 g (6 oz) flour, 8 g (0.2 oz) baking powder, 1 pinch of salt, 250 ml (8.4 fl oz) milk, 50 ml (1.7 fl oz) liquid cream, 2 eggs, 30 g (1 fl oz) melted butter for cooking.

In a bowl, stir together the flour, baking powder and salt sifting all the ingredients. Warm the milk and cream in a pan, and meanwhile separate the egg whites from the yolks into two different bowls. Beat the yolks with the milk and cream (which you have just removed from the heat) and incorporate the mixture into the bowl with the flour, baking powder and salt, stirring well to avoid lumps. Let this mixture sit for an hour and, once inflated, whip the egg whites with an electric mixer. Then add them to the mixture. Take a pan, grease it slightly with butter and pour a ladleful of batter of about 1cm/0.3 in thick in the center (blini must be cooked one at a time). Cook over medium heat for 2 minutes on one side, and for 1 minute on the other. Blini are ready when they become golden brown. Once they are ready, put them one on top of the other and cover with a clean cotton cloth to keep them warm.

To garnish. 100 g (3.5 oz) sour cream + 2 sprigs of dill + lumpfish roes (black) + salt and pepper.

In a bowl, stir the sour cream to make it creamy, then add the washed and chopped dill, salt and pepper. Spread the sour cream on blini and add a teaspoon of lumpfish roes. Great to serve as an appetizer!


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