Tag: cappuccino

Pavlova with cappuccino – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Place sugar and instant coffee in a mixer and blend until you obtain a smooth powder.

Beat the egg whites until you obtain a very firm meringue.

Gently incorporate (mixing slowly with a bottom-up motion) first the sugar and coffee mix and then also the sifted cornflour and vinegar.

Draw the outline of a flat plate on a sheet of baking paper, then turn the sheet (so that the drawing is facing downwards) and place it on the baking tray: the drawing should still be visible from the top side.
Using a spatula, transfer the coffee meringue onto the baking paper in the center of the circle, then level it to create a disc that remains within the confines of the circle and is flat on the surface.
Cook for about 1 hour in a fan oven preheated to 150°C, then turn off the oven and leave to cool completely, with the door closed.

When the base is now cold, transfer it to a serving plate.
Just before serving, whip the cold cream from the fridge together with the icing sugar.

Spread the cream in the center of the meringue, leaving the edges free, then decorate with cocoa and chocolate curls.

The cappuccino pavlova is ready, serve it immediately.

How to make cappuccino at home, with a nice foam! – Italian Cuisine

Do you know that you can prepare an excellent cappuccino with foam even at home? Here are you 7 surefire methods!

The Cappuccino just like at the bar. Have you ever tried to do it at home?

The cappuccino: the right proportions

A perfect cappuccino consists of one third of milk, one third of coffee and one third of foam. The right quantities to prepare it? 125ml of whole milk, 25ml of coffee. Then sugar or cocoa for those who want them.

Cappuccino at home with a professional machine

Maybe some lucky ones will have a professional coffee machine that also makes steam for the cappuccino. In this case, simply choose one good milk, better if cold and whole, place it inside a metal container and then operate the steam nozzle to make the foam.
The secret is the slope of the metal container which must also be quite cold. The steam nozzle must not be positioned perpendicular to the metal container, but oblique. In practice you have to position it as if you were to tap the beer. In this way the heat will create a vortex inside the milk.
Then always remember to let the water out of the steam dispenser before mounting the milk otherwise the cappuccino will be watery. It is important that the lance is just below the surface of the milk.
Ideally the foam, when finished, should have a temperature ranging from 65 to 68 degrees.
If you want to do things precisely, equip yourself with a food thermometer.

The home version

If you do not have a coffee and cappuccino machine you can still make a good cappuccino at home with the appropriate tools, now on sale in all household shops, but also with two things at home you have for sure: an immersion blender or … a jar!
Read at the top in the gallery the tricks to make a good cappuccino at home.

Gordon Ramsay’s coffee and chocolate mousse…

Gordon Ramsay’s coffee and chocolate mousse cups

Ingredients

100g (3½oz) good quality dark chocolate (about 60 to 65 per cent cocoa solids)
125g (4½oz) mascarpone
2 tbsp icing sugar
4 tbsp strong espresso coffee, cooled
150ml (¼pt) double cream

To finish

4 tbsp double cream
a little dark grated chocolate
few amaretti biscuits, crushed

You will need:

4 cappuccino cups or ramekins

Preparation

Break the chocolate into small pieces and melt in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove the bowl from the heat and leave to cool.

Using a hand whisk, beat the mascarpone and icing sugar together until smooth, then whisk in the espresso and melted chocolate.

In another bowl, whip the double cream until soft peaks form. Fold the cream into the mocha mixture until well combined and spoon into cappuccino cups or ramekins. Lightly whip the double cream until thick and swirl it over the mousses. Sprinkle the grated chocolate and crushed amaretti on top and serve immediately.

Gordon Ramsay Recipes