Tag: amaretto

Recipe Rice cakes and amaretto ice cream, the recipe – Italian cuisine reinvented by Gordon Ramsay

The recipe for rice cakes and amaretto ice cream is our reinterpretation of the rice cake typical of Emilian cuisine, a dessert that is not too sweet, simple, but substantial. The recipe has peasant origins and its diffusion in Emily it happened thanks to weedersthe women who went to collect the rice in the areas of Vercelli, which were often paid with part of the harvest.

In this preparation, we served a ice creammacaroon to accompany a mignon version of the cake that we enriched with almonds and cedar.

Also find out how to accompany it traditional rice cake with an amaretto liqueur and the rice cake recipe prepared as a Sweet risotto with custard.

Capon broth with amaretto and orange recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

Heat the amaretto liqueur with the candied orange in a bain-marie; leave to infuse for 25 minutes: the liqueur takes on the aroma without evaporating.

Step 2

Heat the butter with 1 clove of garlic crushed in its peel, 4 sage leaves, 3 walnut kernels, 1 tablespoon of raisins, salt and pepper. Cook until the butter takes on a hazelnut colour.

Step 3

Place the capon, 1 sprig of rosemary, 2 sprigs of parsley, 4 peppercorns, the cross-cut tomato, the celery pieces, the onion peeled and cut into 4, the leek into strips, 5 leaves of sage, thyme.

Step 4

Pour the butter over the capon, add the wine and cover everything with cold water. Simmer for 1 hour; then add the amaretto with the candied fruit and 1 tablespoon of coarse salt.

Step 5

Cook for another 1 hour and 30 minutes.

Paris-brest recipe with boiled egg mousse and amaretto – Italian Cuisine

Ingredients

300 g fresh cream
120 g granulated sugar
100 g butter
100 g flour
50 g powdered sugar
8 firm yolks
3 soft macaroons
2 eggs
dried fruit to taste
salt

Duration: 1 h 30 min

Level: Medium

Doses: 8 people

For the paris-brest recipe with boiled egg mousse and amaretto, heat 50 g of butter in a saucepan with 200 g of water and a pinch of salt. When it boils, remove from heat, add the flour all at once and return to the heat, stirring until you get a polenta, which comes off the edges of the pan. Let it cool down. Then incorporate the 2 eggs, one at a time, and collect the cream puff pastry obtained in a pastry bag. Distribute it on a baking sheet covered with parchment paper forming a ring.

Bake at 190 ° C for 30-35 '. Let the donut cool and in the meantime pass the firm yolks through a sieve. Whip 50 g of butter with icing sugar, then add the crumbled amaretti and sieved egg yolks. Whip the cream and, when it is almost firm, incorporate a third of it in the mixture of butter and egg yolks. Finish whipping the remaining cream and also add it to the mixture (mousse).

Cut the donut into sections, fill it with the boiled egg mousse, close it and decorate it with a caramel prepared with granulated sugar and a drop of water and dried fruit.