Tag: Cream

Cannoncini recipe with lemon cream – Italian Cuisine

Cannoncini recipe with lemon cream

  • 230 g Rolled puff pastry
  • 150 g Sugar
  • 80 g Butter
  • 20 g Maizeina
  • 6 pcs Yolks
  • 2 pcs Eggs
  • Lemon

Beat the eggs and egg yolks, the grated zest of a lemon and 60 g of juice, 40 g of water, sugar, softened butter and cornstarch in a bowl suitable for a bain-marie. Bring to the bain-marie and cook, stirring, without whipping, until the cream begins to set (about 5 ').

Cut the puff pastry into strips about 2 cm wide; brush them with water and wrap them on the special cones for cannoncini, on the wet side, surmounting the strip on itself by a few millimeters.

Roll the cones under your hands, pressing them on the work surface, to compact the dough. Just wet the cannoncini with a little water and roll them in granulated sugar. Place them on a baking sheet covered with parchment paper and bake them at 200 ° C for 10-12 '.

Fill the cannoncini with the lemon cream, with the help of a parchment paper croissant, and serve garnished with fruit to taste.

Recipe Tarts with cocoa cream and raspberries – Italian Cuisine

Recipe Tarts with cocoa cream and raspberries

A substantial dessert, to complement a dish of fish or chicken with mixed salad or sour vegetables

  • 180 g flour 00
  • 60 g sugar
  • 100 g butter
  • 3 egg yolks
  • 250 g ricotta
  • 60 g granulated sugar
  • 20 g bitter cocoa
  • 200 g fresh raspberries

For the shortcrust pastry shells
Mix 180 g of 00 flour with 60 g of sugar, 100 g of soft butter and 3 egg yolks; wrap the dough in plastic wrap and place it in the fridge for 1 hour. Roll out the dough to 3 mm thick, line 4 tartlet molds (ø 8 cm, h 3 cm), trim along the edges, prick with the prongs of a fork, line with baking paper and fill with dried legumes. Bake at 180 ° C for 18-20 minutes. Finally, remove from the oven, remove legumes and paper, unmold and allow to cool.

For the cocoa cream
Mix 250 g of ricotta with 60 g of granulated sugar and 20 g of unsweetened cocoa with a whisk until creamy.

To complete
Fill the tartlets with the cocoa cream and complete them with fresh raspberries (200 g) and mint flowers.

Ricotta and limoncello ice cream – Italian Cuisine

»Ricotta and limoncello ice cream

First, whip the cream, cold from the fridge.

Separately, work the ricotta and sugar with whisk until the ricotta is smooth and creamy, then add the limoncello and then the whipped cream, delicately, with a movement from the bottom upwards, so as not to disassemble it. .

Pour the mixture into a large and low container (preferably cold from the freezer), put it in the freezer and leave it for at least 4 hours, taking it back every 45 minutes to mix well, in order to break the ice crystals.

The ricotta and limoncello ice cream is ready, you just have to serve it.

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