Tag: brown

Brown Roll Recipe – Italian Cuisine – Italian Cuisine

Ingredients

300 g chestnut jam
150 g mascarpone
125 g granulated sugar
75 g flour
20 g cocoa powder
2 eggs
Maraschino
butter for the pan

Duration: 50 min

Level: Hard

Doses: 12 people

Whip the egg yolks with the sugar, add the sifted flour together with the cocoa then complete with the whipped egg whites. Spread the mixture on a greased plate covered with baking paper, also greased, forming a rectangle, and bake it for about 10 'at a temperature of 180 °. Remove the biscuit obtained from the oven then let it cool; brush the entire surface with Maraschino and water in equal parts, then spread it with the chestnut jam, perfectly blended with the mascarpone. Roll the cake on itself, then cut it into 24 slices.

The tricks for an excellent brown jam – Italian Cuisine

Brown jam is a delicious way to enjoy this autumn fruit, not just on toast. Discover how to prepare it at home with our recipe

Just hearing the words "brown jam"Makes your mouth water, then imagine spreading this sweet cream on a slice of good toasted bread, with a cup of steaming tea, coffee or cappuccino on the side … It would be patented as remedy for all ills. And if we give you tricks and secrets to prepare it at home? Panacea always ready to use.

How to prepare brown jam

The first fundamental ingredient for the preparation of brown jam is the patience, but it will be worth it. Wash 1.5 kg of chestnuts and engrave them with a sharp knife. Put the chestnuts in a large saucepan and cover them with water. Bring to a boil and do cook for 35-40 minutes. Cool the boiled chestnuts in their water for about 10 minutes, drain and peel them carefully.
Pass the chestnuts with the vegetable mill – for a more rustic and dense result – or blend them to obtain a smoother and more homogeneous jam. Weigh the chestnut cream obtained and pour into a saucepan sugar for 1/3 of the weight of the chestnut cream e water for 1/3 of the weight of the sugar (for example: for 1 kg of cream of chestnuts put in the pot about 330 g of sugar and about 110 ml of water). Let it caramelize over low heat water and sugar and when the water has evaporated add the chestnut cream. You do cook your jam for 30 minutes and at this point it is poured into sterilized glass jars, proceeding as for any jam.

Incurable greedy?

That is: how to make the brown jam even more irresistible. you can flavor it with a vanilla bean half open to long to add with chestnut cream in water and sugar syrup; a small glass of rum at the end of cooking it will make this jam a forbidden delight for minors; even chocolate lovers will find the right solution: some cocoa spoon at the end of cooking and chestnut jam will be an excellent competitor of the most well-known spreadable creams that you can buy ready-made.

How to use brown jam

In fact, chestnut jam reaches very high levels even on its own on toast. If you want to overdo it, try it with i mature cheeses – other than traditional honey and jams – or with the ricotta cheese. For a dolce express serve it in gods small glasses with whipped cream and hazelnuts.

Brown mousse recipe – Italian cuisine – Italian Cuisine

Ingredients

400 g fresh cream
200 g brown cream ready
150 g dark chocolate
50 g sugar
6 g gelatine in sheets (isinglass)
4 persimmons
9 marron glacé
fresh mint
rum

Duration: 30 min

Level: Middle

Dose: 6 people

To prepare the brown mousse, soften the gelatine in cold water, then squeeze and melt it in 2 tablespoons of warm rum. Whip the cream, add the chestnut cream, the gelatine, mix well, then spread the mousse in 6 tins per drop, incorporating a whole marron glacé in each. Refrigerate for 4 hours. Meanwhile, prepare 6 strips of baking paper, as high as the molds and long enough to wrap them. Melt the chocolate in a bain-marie, tempering it: heat it, that is, at 40 °, then work it with a spatula, cool it to 27 ° and, again in a bain-marie, bring it back to 32 °. Spread the paper strips with a layer of tempered chocolate. To serve, blend the persimmons with 2 persimmons, peeled and pitted, together with the sugar; distribute the sauce on the plates and, over it, turn out the mousse. Surround it with the strip of chocolate detached from the paper and complete the garnish with half a crumbled marron glacé, mint and slices of persimmon.