Tag: Cream

Agar agar, zero calories: what it is and how to use it in the kitchen – Italian cuisine reinvented by Gordon Ramsay

Agar agar: just take a look around social networks to immediately realize how much it has become one of the emerging products used in the kitchen. Popular among the food influencers and it is carving out an important space for itself among those who love to eat vegetarian or vegan dishes without giving up more traditional recipes.

What is agar agar

Agar agar is a product completely vegetal which is obtained from the processing and subsequent drying of algae red. Very famous in Japan, where it is called Kanten, it is a natural gelling agent which can be used in the preparation of jellies and desserts, especially to replace the gelatine.

Among its characteristics, in fact, there is an incredible ability to absorb liquids as soon as it comes into contact with them: it is therefore ideal for preparing jellies for cakes and completely vegetable desserts and puddings. It can be found on sale in all specialized shops and in the most well-stocked supermarkets and is completely odorlesstasteless and colorless so it does not modify the natural flavour of foods. Not only, agar agar it is also calorie-free and therefore suitable for low-calorie diets.

Agar agar powder

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How to use agar agar in cooking

Agar agar can be found on the market in different formats: barsflakes or more commonly in dust.
To use agar agar in the kitchen there is an important parameter to keep in mind: for 1 liter of liquid you will need approximately 4/5 g of product in powder. Furthermore, unlike isinglass gelatin, agar agar melts at temperatures between 85 and 90 degrees and becomes jelly at a temperature of 35-40 degreesthe. When using it in recipes it is good to remember that a teaspoon of agar agar corresponds to approximately eight sheets of isinglass. Finally, to obtain the maximum effect, it is best to use it within six months from opening the package.

Agar agar: recipes in which it can be used

Being a completely natural and highly performing solidifier, agar agar as mentioned can be used for replace the isinglass or other types of thickeners in pudding, panna cotta, cream, cheesecake, cake and dessert recipes.

Let’s find out how to use agar agar

Fusilloni recipe with broccoli cream, toasted hazelnuts and Grana Padano wafers – Italian cuisine reinvented by Gordon Ramsay

THE Fusilloni with broccoli cream, toasted hazelnuts and Grana Padano wafers they are a first course that is quick and easy to make, tasty and tasty, which plays with different textures.

To prepare it, start from Grana Padano waffles to be made in a pan with grated cheese; then they are boiled broccoli blending part of it to obtain a cream. At this point all that remains is to drain it pasta cooked al dente and season it with the broccoli cream, the whole florets, the chopped hazelnuts and Grana waffles.

Also discover these recipes: Penne, broccoli, hazelnuts and paprika, Broccoli pasta and cream with anchovies, hazelnuts and grapefruit, Homemade pasta with broccoli and tuna, Broccoli in orecchiette with potatoes and chilli pepper.

Recipe Rice cakes and amaretto ice cream, the recipe – Italian cuisine reinvented by Gordon Ramsay

The recipe for rice cakes and amaretto ice cream is our reinterpretation of the rice cake typical of Emilian cuisine, a dessert that is not too sweet, simple, but substantial. The recipe has peasant origins and its diffusion in Emily it happened thanks to weedersthe women who went to collect the rice in the areas of Vercelli, which were often paid with part of the harvest.

In this preparation, we served a ice creammacaroon to accompany a mignon version of the cake that we enriched with almonds and cedar.

Also find out how to accompany it traditional rice cake with an amaretto liqueur and the rice cake recipe prepared as a Sweet risotto with custard.