Tag: almond

Mini tatin recipe with coconut and bitter almond ice cream – Italian Cuisine

Mini tatin recipe with coconut and bitter almond ice cream


  • 500 g milk
  • 125 g sugar
  • 6 egg yolks
  • 100 g fresh cream
  • 100 g bitter almonds
  • a vanilla bean
  • 140 g sugar
  • 80 g butter
  • 4 Golden apples
  • 2 rolls of puff pastry
  • a vanilla bean
  • 250 g coconut milk
  • sugar
  • cornstarch

For the mini tatin recipe with coconut and bitter almond ice cream, chop the almonds, soak them in milk and leave them to infuse overnight in the fridge. Bring the milk to the boil with the almonds and the open vanilla pod. Mix the egg yolks with the sugar, filter over the milk, mix well and bring back to the heat to 82 ° C. Remove from heat, stir in the cream, stir again and pour into the ice cream maker. Start the appliance.
Mini tatin: Divide the apples in half, peel them, rub them, then sauté in a pan
with the sugar, the butter and the vanilla pod opened like a book, on the heat at least for 10-12 minutes, that is until they are well caramelized. Arrange the caramelized apples
in 8 tart tart molds and cover with a pastry disk
slightly larger in diameter, slightly tucking the edge. Bake at 190 ° C for 15-17 minutes. Remove from the oven and turn it over immediately.
Coconut Sauce: Mix the coconut milk with half a spoon of sugar and 1 tablespoon
of corn starch. Check that there are no lumps, then cook for 5-8 minutes from the boil, that is until the sauce has thickened. Serve the mini tatin with bitter almond ice cream and the coconut sauce in small bowls. Complete to taste with fresh coconut flakes.

Recipe by Davide Brovelli

Recipe Scampi carpaccio with almond ice cream – Italian Cuisine

Recipe Scampi carpaccio with almond ice cream


  • 200 g Shelled prawn tails
  • 160 g Mixed vegetables (courgette green, pepper, tomato, carrot, salad)
  • 4 pcs Radishes
  • Chives
  • Basil
  • Salmon roe
  • Balsamic vinegar
  • Extra virgin olive oil
  • 850 g Milk
  • 100 g peeled almonds
  • 100 g Sugar
  • 4 g Gelatine in sheets
  • 2 pcs egg whites
  • 1 pc Vanillin bag

Chop the almonds and soak them in milk for 12 hours.
Strain the milk and bring it to the boil with the sugar and vanillin; add the softened and squeezed gelatine and let it cool; then incorporate the egg whites, lightly beaten with the immersion blender and pour into the ice cream maker.
Thinly slice the scampi and arrange them on the plates, creating a base. Cut the courgette, pepper and tomato into cubes, the carrot into strips, the radishes into slices; distribute all the vegetables on the prawns, season with a vinaigrette of oil, salt and vinegar, perfumed with pepper, basil and chives and complete with salmon roe and ice cream.

Incoming search terms:

Almond cake – Recipe almond cake – Italian Cuisine

»Almond cake - Recipe Misya almond cake


In a bowl add the two flours, baking powder and lemon peel.
In another bowl, add yogurt and warm melted butter.

Separately, whisk the eggs with the sugar until the mixture is light and fluffy.
Add the yogurt mixture and then the flour, mixing until you get a homogeneous mixture.

Pour the mixture into the mold lined with parchment paper and cook for about 40 minutes in a convection oven preheated to 180 ° C.

Once ready, let the almond cake cool completely, then decorate with icing sugar and flaked almonds.

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close