Tag: Cream

Recipe Mini crepes, pineapple and vanilla cream – Italian Cuisine

[ad_1]

Ingredients

4 pcs pineapple slices cleaned
200 g milk
200 g fresh cream
125 g flour
70 g mascarpone
40 g rum
2 pcs eggs
1 pc vanilla pod
1 pc lemon
coconut flakes
caster sugar
butter
icing sugar
mint
baking powder for cakes
salt

Duration: 1 h

Level: Middle

Dose: 8 people

For the recipe of mini pancakes, pineapple and vanilla cream, separate the yolks from the whites. Melt 15 g of butter. Pour the milk into the flour and start mixing with a whisk, adding a pinch of salt, a pinch of baking powder and 1 teaspoon of granulated sugar. Then add the egg yolks and the melted butter. Beat the egg whites until stiff and mix them gently with the mixture. Melt a knob of butter in a large frying pan and pour 1 tablespoon of the mixture, forming a small pancake and cook it for 1 minute, then turn it and cook it again for 30-40 minutes, then turn it and cook it again for 6-7 minutes. crepes at a time), greasing the pan with butter when needed. Melt 1 tablespoon of granulated sugar in a pan; add the crepes and let them cook for 10 seconds, then turn them over and leave them on the heat for another 5 seconds. Blend the fresh cream with 1 tablespoon of icing sugar, the mascarpone and the seeds of the vanilla pod, until you get a soft cream. Cut the pineapple into pieces. Heat 50 g of sugar in a pan: when it starts to brown, add the juice of 1 lemon
and the rum, let evaporate and cook for 1 minute. Remove the pan from the heat and let the pineapple flavor. Distribute it in the bowls with 2-3 pancakes, 1 tablespoon of vanilla cream. Complete with coconut flakes and mint leaves.

[ad_2]

Roll of meringue with cream and raspberries – Italian Cuisine

[ad_1]

Start whipping the egg whites.
When they start to get a little mounted, start adding sugar a little at a time.
When they are well whipped, add vanilla, vinegar and cornstarch while continuing to whisk.

Line the oven pan with parchment paper, taking care to leave long edges so that it protrudes a few cm from the pan.
Pour the meringue and level the surface well.
Then cook in a convection oven preheated to 160 ° C for about 30 minutes: create a thin crust on the surface, but the inside must remain soft.

Take the meringue out of the oven, remove it gently from the baking paper and roll it up, taking care to leave the smoother side (what was on the baking paper) to the outside.
Let it cool.

In the meantime, prepare the cream: pour the mascarpone in a bowl and knead it briefly with whips to make it more creamy.
Add the cream and start to whisk.
When the cream is almost completely whipped, add the icing sugar.

Take the cold meringue again, open it gently and spread the cream over it.
Spread the raspberries on the surface, then roll the meringue again gently, helping with the parchment paper.
Cook in the fridge for at least 30 minutes.

The cream and raspberry meringue roll is ready: if you want you can sprinkle it with icing sugar and decorate it with fresh raspberries. I served him that way, beautiful in its simplicity.

[ad_2]

Vegetable cream – Vegetable velvet recipe from – Italian Cuisine

[ad_1]

There vegetable soup it is a dish that I often prepare at home: when it is cold, on winter evenings, a nice warm velvety dish, perhaps with the addition of croutons, is what it takes to warm up and restore good humor. Here now the temperatures start to rise, during the day there is a nice sun to warm up, but after sunset it is still fresh, so I happen to do it again even in these times … I often make velvety single vegetables (cream of broccoli, cream of leeks …) but sometimes I also like to make it mixed, as in this case. There are so many recipes to make it, and sometimes I also like to vary the proportions of vegetables, perhaps based on what I have at home.
This time, for example, to render the vegetable soup more good and creamy I added a dash of cream, if you prefer to leave the most dietetic dish you can replace it with milk or omit it altogether, possibly adding instead a little goccino of oil on the plates 😉 I would say that after the revelry of Easter, a little lighter recipe was needed, can't you find? basins: *

Preparation: 10 min
cooking: 30 min
total: 40 min

Vegetable cream "data-src =" https://gordon-ramsay-recipe.com/wp-content/uploads/1556012328_97_Vegetable-cream-Vegetable-velvet-recipe-from-Italian-Cuisine.jpg "class =" img-fluid w-100 lazyload — Vegetable cream soup

Method

How to make vegetable soup

Wash the vegetables, clean them and cut them into not too large cubes.

Fry the onion briefly, then add the other vegetables and let them cook for a couple of minutes.
Also add the broth, a pinch of salt and start cooking. Halfway through cooking add some basil.

When the vegetables are well cooked (it will take 20-25 minutes), blend them with the blender.
Finally add cream and parmesan, stir and add salt if necessary.

Serve the hot vegetable soup, perhaps with toasted bread.

Related recipes

Recipes similar to Vegetable cream

Your comments

Leave your comment on Vegetable cream soup

[ad_2]