Tag: caramel

Cheesecake recipe with walnuts and salted caramel, the recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

For the cheesecake recipe with walnuts and salted caramel, line a baking tray with baking paper and place a ring mold (ø 20 cm, h 6-7 cm) in the centre.

Step 2

Coarsely chop the biscuits and 40 g of walnuts, mix everything with the melted butter and distribute the mixture in the ring: press well to compact it and create a homogeneous base. Cool in the fridge for 20 minutes.

Step 3

Meanwhile, in a large bowl, mix the white spreadable cheese with the yogurt, the seeds of the vanilla pod and 40 g of cream.

Step 4

Whisk the eggs and egg yolks with 100 g of sugar for a long time until you obtain a soft, voluminous and light mixture. Stir in the flour and combine this foam with the cheese mixture using a spatula (whisks are not suitable).

Step 5

Pour everything into the ring, over the biscuit base, and bake at 200°C; after 10 minutes lower the temperature to 120°C, open the door for 1 minute, then close it and cook for another hour. Turn off and let the cheesecake cool in the oven.

Step 6

Once cold, place it in the fridge to harden for 4-6 hours.

Step 7

Dissolve 100 g of sugar with 25 g of water in a saucepan: as soon as you obtain a light blond caramel, remove it from the heat and mix in 70 g of hot cream and a knob of butter. Leave to cool, then add a pinch of salt.

Step 8

Unmold the cheesecake and top it with the caramel and the rest of the nuts.

Skilled chocolate cake with lemon caramel – Italian Cuisine

Bound

Ingredients for 8 people

1) Butter And floured a 20-22 cm diameter cast iron pan. Dissolve the butter and let it cool. Pour it into a large bowl, unite sugar and mix with a spatula to mix. Incorporate the shelled egg, the sifted flour with baking soda and two pinches of salt.

2) Chop up coarsely chocolate with a knife, add some 3/4 in the dough e paid the mixture in the floured pan; sprinkle with the remaining chocolate and bake at 180 degrees for 30 minutes.

3) Prepare meanwhile the caramel: paid brown sugar in a saucepan and let it caramelize over a high flame, then remove it from the heat. Reheat the cream in a saucepan and pour it hot over the caramel, paying attention to the splashes and stirring. Mix the lemon juice, the butter into small pieces and a pinch of salt and continue to mix off the heat until you get a smooth cream. United finally the grated rind of the lemon.

4) Remove from the oven the dessert and sprinkle it with a few spoonfuls of caramel. Serve the rest of the caramel aside.

Posted on 08/01/2022

Bavarian cream with caramel and tonca bean – Italian Cuisine

1) In a saucepan you do a dry caramel using only sugar, let it melt until you get a color amber. Reheat the cream with the broad bean touches grated and you do simmer.

2) V.ersate the cream on the caramel in several stages, you do Llightly cool down And add the jelly previously soaked in cold water.

3)Let it cool down the mixture and add the cream semi-mounted, jumbled up gently until a frothy mixture is obtained. Pour in the different glasses e store in the freezer. Decorated with cream and caramelized hazelnuts.

Posted on 03/01/2022