Tag: Cream

English Whipped Cream Recipe – Italian Cuisine – Italian Cuisine

Turn this classic sauce into a soft foam and serve it with leavened desserts, from brioche to panettone

Ingredients

500 g fresh cream
1 vanilla pod
5 yolks
70 g sugar

Duration: 30 min

Level: Easy

Doses: 4 people

Warm up in a saucepan 500 g of fresh cream (preferably with 35% fat) together with 1 vanilla pod, open lengthwise. The cream must heat up until it begins to shiver, without reaching a decisive boil. Separately, beat 5 egg yolks with 70 g of sugar, mixing it well with a whisk, so that it begins to melt.
To pour the cream on the beaten egg yolks, filtering it through a colander to retain the pod and the excessively large parts of vanilla. Stir again to blend the mixture.
Pour it back into the saucepan and return it to the heat, heating it up to 82-84 ° C. If you don't have a thermometer, dip a spoon in it: the cream will be ready when it veils the convex surface of the spoon.
Transfer the cream in a clean bowl, let it cool covered with plastic wrap, then put it in the refrigerator for at least 12 hours.
Remove it from the refrigerator just before serving and whisk it with electric whisk until it reaches a foamy consistency.

Recipe Cream of carrots, pumpkin and apple with wholemeal strips – Italian Cuisine

Ingredients

500 g vegetable stock ( carrots,  onion, celery, herbs)
200 g black cabbage leaves
200 g wholemeal flour
150 g pumpkin pulp
150 g peeled carrots
150 g peeled potatoes
150 g peeled apple
2 eggs
turmeric
salt
extra virgin olive oil

Duration: 1 h 10 min

Level: Easy

Doses: 4 people

For the recipe of the carrot, pumpkin and apple soup with wholemeal strips, prepare the broth: simmer  carrots,  onion,  celery stalk and aromatic herbs in  800 g of lightly salted water for 20 minutes. Dice carrots, apple, potatoes and pumpkin and sauté them in a saucepan with a little oil, without taking any color.

Add  500 g of boiling broth; cook for 20-25 minutes. Blend the soup, adding, if needed, a little broth, to give it the consistency of a cream. Season with a teaspoon of turmeric. Mix the flour with the eggs until you get a smooth paste; let it rest for 20 minutes wrapped in plastic wrap. Roll out the dough into a thin sheet (hole 4 of the machine to roll the dough

). Cut out triangular-shaped rags. Thinly slice the black cabbage and sauté it in a pan with a little oil for 3-4 minutes. Cook the strips in abundant salted water for 2-3 minutes. Distribute the soup on the plates and complete them with a few strips, a tablespoon of cabbage, a drizzle of oil and, to taste, nutmeg.

Mushroom Cream Recipe – Italian Cuisine – Italian Cuisine

Ingredients

700 g broth
80 g speck
40 g butter
30 g white flour
10 g dried porcini mushrooms
4 slices of bread
parsley
salt

Duration: 20 min

Level: Medium

Doses: 4 people

To prepare the mushroom cream, soften the mushrooms in warm water. Heat the broth. Dice the slices of bread and toast them in the oven for about 10 minutes. Melt the butter in a saucepan, then mix in the flour, making sure that there are no lumps. Add the hot broth, poured slowly, stirring all the time, then add the dried mushrooms, squeezed and finely chopped. Put on the heat over moderate heat and cook for about 10 ', stirring occasionally. Taste and, if necessary, season with salt. Cut the speck into cubes. Pour the hot cream into individual soup plates. Complete it with the speck and chopped parsley. Serve the velouté accompanying it with the croutons.