All recipes written by Gordon Ramsay
For the recipe of the dove with ricotta cream and fruit, mix the ricotta with 1 tablespoon of honey: work it with a whisk until it reaches a smooth and creamy consistency. Whip the cream and gently incorporate it into the creamy ricotta. Spread the cream on the dove and garnish with strawberries and strawberries, edible flowers and egg.
Is ice cream your favorite meal? Get ready, because your biggest dream has just come true. Opens Geppy Sferra's Gelato D’Essai to Rome, the first restaurant with a whole menu based on ice cream.
This is not the first experience for Geppy Sferra, who in 2011 had opened his first ice cream parlor in the same neighborhood, called Strawberry Fields. A great passion for the Homemade ice cream, expressed by constant research and experimentation, as well as the use of natural products.
In the new premises of Tor De ’Schiavi, recently inaugurated, it is possible not only to enjoy a cup or ice cream cone, but much more. One local, three souls: ice cream parlor, cafeteria and restaurant.
The same flavors of ice cream offered in ice cream parlors meet unexpected ingredients, thanks to games of flavors and temperatures. The gastronomic proposal comes from the union of ice cream makers Geppy Sferra, Alessio Schioppa e of the chef Marco Mezzaroma.
Geppy tells:"My desire is to seek a confluence between gastronomy and ice cream without altering the ice cream at all, but rather taking advantage of its particular qualities and putting them to use in preparations that, combining the methods and tastes of the culinary tradition, make us find out something about the ice cream we didn't know before.
In the restaurant, ice cream is paired with three gastronomic areas: The Gelato and the Garden, Ice Cream and the Sea, Il Gelato and the Fattoria. The flavors of ice cream are skillfully combined with seasonal and organic vegetables, but also with meat from animals raised in a semi-wild state and fish.
Among the menu proposals we find an inevitable protagonist of Roman cuisine, the artichoke, combined with a potato waffle with helichrysum and al licorice ice cream. Can not miss the Pizza, in this case stuffed with mortadella and bronte pistachio ice cream, but we also find exotic flavors like the chicken curry and coconut ice cream. We then move on to seafood cuisine, with dishes like the grilled sea bass and mustard sauce, truffle and honey with cocoa sorbet or it mackerel with sesame and baby spinach with coffee ice cream.
The menu is also completed with a limited selection of wines, to make the most of the particular offer of the restaurant.
A sweet and tasty cream obtained from the processing of whipped cream with icing sugar. Discover with Salt & Pepper how to prepare it
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There Chantilly cream it is much loved for its softness and lightness that is completed with its delicate and captivating taste. In pastry it is widely used to stuff sponge cake, cream puffs, tartlets and tarts. There Salt & Pepper recipe is a variant of the classic Italian chantilly which, unlike the latter, mixes the custard with the sweetened whipped cream. The result is so delicious that chantilly cream of salt & pepper you can offer it as it is, in a cup with some meringue broken on the surface or simply spread on sweet canapés.
There chantilly cream of salt & pepper you can customize it as much as you like, both texture and taste. If you want to have a more balanced and soft taste, mix the two creams in equal parts; otherwise you can make one of the two creams prevail based on your personal tastes
For those more curious who want to try the differences between the three creams, to get the French chantilly cream, just mount the cold cream with icing sugar. While there Italian chantilly it is obtained by mixing only the whipped cream with the custard. Are you ready to taste?
1) Put fresh cream in the fridge to make it very cold. Pour the cream and 25 grams of vanilla icing sugar in a deep and capacious bowl, kept in the freezer for a few minutes. Whip the cream until stiff and turn off the mixer. Add the remaining powdered sugar, sifted, and mix it well with the whipped cream with electric whisk and add the cream until it is firm.
2) Add the cream cream a little at a time (or French chantilly), The custard, stirring gently with a spatula from bottom to top, being careful not to disassemble the cream chantilly (Italian).
Tips
How to serve the cream chantilly. Subdivide the cream in 4 dessert cups and enrich it by spreading some on the surface Meringue crumbled. Alternatively, leave it smooth and savor it, accompanying it to tasty sweet canapés or use it to fill tasty cakes
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