Tag: Cream

Avocado and cod with waffles and lemon cream recipe – Italian Cuisine


  • 450 g desalted cod
  • 75 g chickpea flour
  • 70 g seed oil
  • 15 g 00 flour
  • 15 g re-milled durum wheat semolina
  • 5 lemons
  • 2 avocados
  • 2 egg whites
  • Sichuan pepper
  • salt
  • Sesame seeds
  • lemon balm

For the avocado and cod with waffles and lemon cream recipe, cut a lemon into one millimeter thick slices with the help of a mandolin. Distribute them on a coated plate
of parchment paper and bake them at 90 ° C for an hour, then let them cool.
Blanch a whole lemon in boiling water for 30 seconds; change the water and repeat the operation, then cook it in other water for 40 minutes from boiling. Cut the lemon, remove the seeds and blend it with all the zest with a pinch of salt.
Mix the chickpea flour with the 00 flour and the semolina; add the seed oil, egg whites, 30 g of water, the grated zest of half a lemon and a generous pinch of salt.
Roll out the dough with the help of a brush on a plate lined with baking paper, obtaining a thin sheet, sprinkle it with sesame seeds and bake at 180 ° C for 7-8 minutes, then let the wafer cool and chop it.
Bring 1.5 L of water to a boil with the zest of a lemon cut into pieces, a stem of lemon balm and a teaspoon of Sichuan peppercorns. Divide the cod into 4 slices, immerse them in flavored boiling water and cook for 10 minutes over low heat.
For the avocados: Peel the fruits, divide them in half lengthwise and remove the stone, then cut them into thin slices and season with a pinch of salt and the juice of a lemon. Spread them on plates with the cod, season with the lemon cream, garnish with dehydrated lemon slices, pieces of chickpea wafer and lemon balm leaves.

Ice cream drowned: how is it made? – Italian Cuisine

Ice cream drowned: how is it made?


An ice cream is always a good way to end a dinner. To make it even more inviting, drown it!

Does not exist sweet easier of this and, unless you want to try your hand at preparing the basic ingredient, that is ice cream, you will employ five minutes to bring it to the table for the happiness of your guests.

Ice cream drowned: what must not be missing

First the ice cream, which can be of the taste you prefer and of course of excellent quality.
Then there is a need for a liquid and thick ingredient such as, for example melted chocolate precisely because the ice cream must be "drowned". Finally, to serve a respectable affogato, you must necessarily have at your disposal glass or crystal cups quite high and long teaspoons. To be clear, milk shake glasses are ideal because they are very capacious and beautiful to look at. And to make sure you don't leave anything at the bottom of the cup, add one drinking straw.

The sauces

The funniest thing about affogato ice cream is picking them combinations between the flavor of ice cream and the sauce. You can really indulge yourself and create all the combinations you like and intrigue you.
As a liquid ingredient you can simply use some coffee or a good melted chocolate in a pan with a little butter. Obviously the hot ingredients must be added to the ice cream when they became lukewarm not to dissolve it too quickly. For a truly greedy dessert you can opt for the caramel or dulce de leche homemade because those packaged have a less intense and aromatic taste. If, however, you don't have much time, just use the fruit in alcohol or in syrup, such as black cherries or berries or even a alcoholic ingredient, such as rum (excellent with dark chocolate), or brandy.

How to compose affogato ice cream

After choosing the flavors of ice cream you prefer, alternate them in a bowl with an ice cream scoop or measuring cup.
Then add the liquid part that must not completely cover the ice cream, but only flavor and color it a little, and finally decorate with the whipped Cream.
Do not add crunchy ingredients such as grains or biscuits, but possibly just something soft like gods small pieces of cocoa or vanilla cake or meringue powder.

Recipe Cream of bread and milk – Italian Cuisine

Recipe Cream of bread and milk


To prepare the cream of bread and milk cut the stale bread into small pieces and put it in a saucepan with the sugar. Cook until it begins to brown and take on the scent of caramelized sugar, then cover it with half the milk.
Cook the mixture until the bread has dissolved and the milk has evaporated, leaving a creamy mixture in the saucepan.
Add then the remaining milk, bring to a boil and cook for 3-4 minutes.
Switch off and let cool, then blend everything at high speed, to obtain a fluid and smooth cream. To make it even more velvety, you can pass it through a sieve.
Pour it in 4 cups and let it rest in the refrigerator for 1 hour before serving, accompanying it to taste with other caramelized bread cubes.

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