Tag: Cream

Cardamom latte ice cream recipe – Italian Cuisine


  • 500 g milk
  • 180 g fresh cream
  • 140 g sugar
  • 80 g espresso coffee
  • 40 g condensed milk
  • 15 g honey
  • 5 g carob flour (optional)
  • 6 cardamom berries

To prepare cardamom latte coffee, Put the cardamom berries in the hot coffee for 30 minutes.
Add milk and cream and heat everything again.
Add then sugar, honey, condensed milk and carob flour, then mix well with a whisk. Continue heating by stirring until it reaches 85 ° C.
only and cool the mixture quickly, pouring it into a bowl in a very cold water bath.
whisk well again, with the immersion mixer, then pour the mixture into the ice cream maker and start the appliance.

Gnocchi recipe with lettuce cream and smoked trout – Italian Cuisine

Gnocchi recipe with lettuce cream and smoked trout


  • 1 kg 2 pack of potato dumplings
  • 200 g 1 head of lettuce
  • 100 g fresh white cheese
  • 100 g smoked trout
  • 50 g spring onion
  • extra virgin olive oil
  • salt
  • pepper

To prepare gnocchi with lettuce cream and smoked trout, chop the spring onion and let it dry in a saucepan with a veil of oil. Wash the lettuce leaves (keep some of them from the heart) and put them in a saucepan without dripping too much; after 2 minutes add salt and pepper and cook for another 2 minutes.
whisk all with an immersion blender, add the cheese and blend again to obtain a cream; turn it on as desired with a little fresh chilli. Flake the trout.
Boil the gnocchi in boiling salted water, drain them with a slotted spoon by placing them on the cream while still hot in the saucepan.
serve completing with the lettuce leaves kept aside, the trout and a minced pepper.

Cream, lemon and ginger ice cream recipe – Italian Cuisine


To prepare cream ice cream, lemon and ginger, heat the cream with milk, honey
and the grated zest of the lemon.
Whip in a bowl the yolk with the sugar and the carob flour.
Pour the cream and milk on the whisked yolk and mix thoroughly.
Bring the mixture on the heat and heat stirring until it reaches 85 ° C. Cool quickly, pouring the cream into a container placed in a very cold water bath.
Jumbled up again the cream with an immersion mixer, then pour it into the ice cream maker and start it. Just before the ice cream is stirred, with the machine still running, add the ginger cut into very small cubes.

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