Tag: Cream

Recipe Triple cake with cream and red fruits – Italian Cuisine

Ingredients For the cake

280 g flour 00
280 g caster sugar
160 g butter
160 g milk
White chocolate
80 g almond flour
10 g baking powder for cakes
4 eggs
lemon
salt
tangerine
Orange

Ingredients For the cream

520 g mascarpone
350 g fresh cream
180 g honey
7 g edible gelatine in sheets
Grand Marnier
star anise

Ingredients To complete

fresh and dried fruit to taste
icing sugar

Duration: 2 h 30 min

Level: Middle

Dose: 12 people

For the recipe of triple cake with cream and red fruits, melt the butter in a bain-marie, along with the chopped white chocolate. When it is completely melted, pour it into a bowl and mix in the cold milk. Whisk the eggs with the sugar, using the electric whisk, for 7-8 minutes, until they are frothy. Add the butter and chocolate mixture to the eggs; scented with the grated rind of a lemon, a mandarin and half an orange. Finally add the flour, baking powder and a pinch of salt. Mix with a whisk. Pour the mixture into three hinged molds (18 cm in diameter), lined with baking paper, then buttered and floured. Bake at 170 ° C for 30 minutes. Take the cakes out of the oven, turn them out and let them cool completely.
For the cream: Perfume 50 g of cream with 2-3 aniseed plates; leave to infuse for 15-20 minutes. Put the gelatine in water. Mix the mascarpone with honey and 4 tablespoons of Grand Marnier. Heat the cream with the anise stars, without boiling it. Strain it, then melt the squeezed jelly. Let it cool 2 minutes, then pour into the mascarpone. Whip up 300 g of cream and add them to the mascarpone.
To complete: Level the surface of the three cakes, cutting any swellings, so as to obtain three flat bases. Decorate two of them with the mascarpone cream and put them to rest in the refrigerator for 1 hour. Remove them from the fridge and overlap them. Also add the last cake, as a third layer. Decorate it with the remaining cream and fresh and dried fruit to taste. Sprinkle with icing sugar.

Recipe Cocoa tart with «mou cream and popcorn – Italian Cuisine

Ingredients For the pastry

200 g flour 00
120 g soft salted butter
20 g almond flour
20 g sugar
10 g bitter cocoa
1 pc egg

Ingredients For the mou cream

300 g fresh cream
200 g sugar
30 g butter

Ingredients to complere

Duration: 4 h 20 min

Level: For experts

Dose: 8 people

For the cocoa tart recipe with «mou cream and popcorn, mix the flour with the sugar
and cocoa, then knead with soft butter until the mixture is sandy, then incorporate the egg
and form a loaf; wrap it in baking paper and put it in the fridge for 1 hour. Roll out the pastry to 3-4 mm thick and use it to line a mold with a movable bottom (ø 18-20 cm). Line the pastry bottom with baking paper, cover it with dried pulses and bake at 180 ° C for 20 minutes (cooking in white); remove from the oven, remove the baking paper with the vegetables and bake for another 5 minutes. Take out the shell of pastry and let it cool completely.
FOR THE "MOU" CREAM: Heat 150 g of cream. Melt 200 g of sugar with 50 g of water in a casserole with fairly high edges, until you have obtained a golden caramel; then pour the cream that you have warmed, being very careful because it will develop a tumultuous boiling; mix well to make the mixture homogeneous and smooth. Remove it from the heat, let it cool, then add the butter, continuing to stir. Stuff the pastry shell with half of the cream "mou" and let it cool completely.
Partially stir 150 g of cream, add it to the rest of the «mou cream and fill it with the tart; put it in the fridge to cool for 2 hours. Complete with the popcorn just before serving and decorate to taste with caramel threads.

Recipe Potato gnocchi, porcini mushrooms and truffle on pumpkin cream – Italian Cuisine

Ingredients

600 g potatoes
300 g pumpkin pulp
150 g flour
a porcini mushroom
an egg
marjoram
thyme
parsley
nutmeg
butter
black truffle
salt
extra virgin olive oil

Duration: 1 h 30 min

Level: Middle

Dose: 6 people

For the recipe for potato, porcini and truffle gnocchi on pumpkin cream, boil the potatoes in their skins for about 40 minutes from the boil, starting with cold water. Also boil the pumpkin pulp, cut into small pieces, in lightly salted water, for 20 minutes. Drain and whisk it with very little of its cooking water and 2 tablespoons of oil, so as to obtain a smooth cream.

Peel the potatoes and mash them with a potato masher; season with a pinch of salt, a spoonful of thyme, chopped marjoram and parsley, and a little grated nutmeg. Add the egg and the flour and mix the ingredients. Form strings, working small portions of dough at a time, then cut them into pieces, obtaining small gnocchi. Clean the porcini mushroom.

Cut the stem into cubes and the chapel with thin strips. Brown the slices in a pan with a little butter. Sauté the diced mushrooms in another pan with 40 g of butter, for 4-5 ’. Boil the gnocchi in boiling salted water until they come to the surface. Drain them with a slotted spoon and place them in the pan with the diced mushrooms. Mix them gently, then distribute them on the plates, over the pumpkin cream. Complete with the roast porcini mushrooms and truffle slices.