Tag: almond

Almond nougat – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Almond nougat - Misya's recipe

Place the honey in a container suitable for a bain-marie, place it in a saucepan half full of water (make sure no water gets into the honey) and cook over medium heat for about 90 minutes, stirring occasionally.
You will know that it is ready when, by placing a few drops in 1 glass of cold water, it hardens immediately.

Meanwhile, toast the almonds for 4-5 minutes or until golden brown in a fan oven preheated to 180°C.

When the honey is almost ready, prepare a very thick syrup of water and sugar (use the same method as for honey to see if it is ready).

Then whip the egg whites until stiff, then add them to the honey and then also incorporate the syrup, mixing delicately with a spatula.

Put it back in the bain-marie and cook, stirring with the whisk, until it starts to harden slightly, then add the almonds (if you want you can also add vanilla and lemon peel) and mix well.

Line the mold with baking paper and place a wafer on the bottom, pour the mixture into it, level the surface and cover with a wafer.

Let it rest for half an hour, then cut it into 4-5 cm wide strips and let it harden completely.

At this point your almond nougat is ready and all you have to do is serve it and amaze your guests by revealing that it is homemade.

Almond and rosemary chocolate sablé – Italian Cuisine

Almond and rosemary chocolate sablé

1) Gather in the mixer the flour with the sugar, the rosemary flowers, the diced butter, a pinch of salt and the almond flour and blend until the mixture is crumbled. United the egg, blend until you get a ball, transfer it on the work surface and mix it briefly with the almonds cut into thin slices. Roll out the dough into a 22 cm square mold lined with baking paper and transfer it to the fridge for 40 minutes.

2) Meanwhile prepared the chocolate dough: blend in a small mixer the sugar with the rosemary needles until a very fine powder is obtained, transfer it to the mixer with the flour, the sifted cocoa, a pinch of salt and the diced butter and blend until the mixture is crumbs. United the egg and blend until you get a ball. Roll out the dough on top of the almond one and let it rest in the fridge for another 40 minutes.

3) Remove the dough from the mold, cut it in slices of 2 cm in width and then in bars of about 3 cm, pass the edges in the brown sugar and place the biscuits on a baking sheet lined with baking paper, keeping them well spaced. Cook them in the oven at 180 ° for 7-8 minutes until they begin to brown, take them out of the oven and let them cool. Prepare in the same way the other biscuits until the dough is finished.


Posted on 13/01/2022


Caramel panettone with almond cones – Italian Cuisine

Caramel panettone with almond cones

1) For the decoration, chopped the biscuits in the mixer reducing them into fine crumbs; mix them with the ricotta and 2 tablespoons of condensed milk and mix. Leave rest for 10 minutes, then knead the mixture to obtain slightly elongated meatballs; finally cover them with the slices of almonds in order to obtain small pine cones. Brush the sprigs of rosemary with the remaining condensed milk and roll them in a little granulated sugar to create a frosted effect.

2) For the dessert, dissolve the sugar in a saucepan with a thick bottom and caramelize it over low heat; then add a pinch of salt and 175 ml of cold cream, stirring vigorously to melt the caramel. Transfer the mixture in a bowl and let it cool, first at room temperature, then in the fridge. When the caramel cream is very cold, add the rest of the cream and whip with a whisk.

3) Cut the panettone in 3 parts, horizontally, eliminating the cap; stuff the 3 discs with the caramel cream prepared only on the side up and stack them in order to recompose the panettone. Finish with the cap and spread the remaining filling over the entire surface of the cake with the help of a spatula. Decorate with the pignette and the sprinkles of frosted rosemary.


Posted 11/12/2021


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