All recipes written by Gordon Ramsay
Prepare the flavored butter: melt it in a non-stick pan with the herbs, then add the chopped shallot and let it dry.
Finally, strain the butter to remove all the aromas used.
Cook the pasta in lightly salted boiling water, drain it al dente and stir in the butter.
That's all, the pasta with caviar is ready: all you have to do is plate up, decorate with caviar and serve.
First of all, if you haven't already done so, prepare the gingerbread men, let them cool and decorate them as you like.
Then move on to the preparation of the cake: whip the butter into pieces with the sugar until you get a cream, then add honey and vanilla and then, 1 at a time, also the eggs (wait until the previous one has been absorbed before incorporating the next one) .
Combine the remaining dry ingredients (flour, baking powder, salt and all the powdered spices) in a bowl.
Incorporate the milk and water into the mixture, then the powders little by little.
Divide the mixture into the 2 molds lined with parchment paper, level the surface and bake for about 30-35 minutes in a preheated convection oven at 180 ° C, then take out of the oven and let it cool completely.
Prepare the syrup: put the ingredients in a saucepan and bring to a boil, so that the sugar dissolves well.
Prepare the cream: whip the egg yolks with the sugar until the mixture is light and fluffy.
Whip together the mascarpone and cream, both very cold in the fridge, finally add the 2 compounds, mixing slowly with a movement from the bottom up.
At this point you can begin to assemble the cake: divide each of the 2 bases into 2 disks (so that you have 4 total disks).
Place the first disc on the serving dish, wet it with a little wet, then stuff it with tufts of cream, after putting it in a pastry bag with a smooth and not too small spout.
Cover with the second disc and repeat: first wet it, then the cream.
Continue in the same way for the third and fourth discs.
The gingerbread cake is ready: decorate it to taste with the gingerbread men and serve.
First of all, prepare the shortcrust pastry: put the just softened butter and flour in a bowl and knead until you get a sandy mixture.
Incorporate also the icing sugar, salt, egg yolks and vanilla.
Work quickly until you get some crumbs, which you will compact with your hands, then wrap the dough with cling film and let it rest in the fridge for at least 30 minutes.
Take the dough, divide it in half and roll out one piece at a time into a fairly thin sheet and cut out the main shapes (the 2 trees).
From the scraps of shortcrust pastry cut the stars to use for the tip and other decorations as desired.
Bake for about 10-15 minutes or until golden brown in a preheated convection oven at 180 ° C, then remove from the oven and allow to cool completely.
Prepare the Philadelphia spiced frosting: put the cheese and spices in a bowl and mix, then add the sugar first and finally the whipped cream, mixing with movements from the bottom up, so as not to let it disassemble.
Once the pastry is completely cold, you can assemble the cake: put the frosting in a sac-à-poche with a smooth spout and stuff one of the tree shapes, then cover with the second shape and completely cover the latter with frosting too. .
Decorate the additional biscuits as desired (for example with melted chocolate or royal icing) and decorate your tree.
The Christmas cream tart is ready, you just have to serve it.
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