Tag: Cream

English cream – Recipe English cream – Italian Cuisine

First cut the vanilla pod and extract the seeds.
Pour milk and cream into a saucepan and add the vanilla seeds and lemon peel. Also add the etched and emptied vanilla bean seeds.
Put on the fire and start cooking.

Separately, lightly beat the egg yolks with the sugar and place them in another small saucepan.
Also add the salt, continuing to mix with a spatula (do not add air, so avoid whips).
When milk and cream have come to the boil, add them slowly to the yolks, filtering them as you pour them.
Always mix very slowly with the spatula, until obtaining a homogeneous cream.

Continue cooking until you reach 82 ° if you have a kitchen thermometer, or until, dipping a teaspoon into the cream, pulling it out will not be veiled in cream.
At this point, filter the cream into a clean bowl, so as not to continue cooking in the hot saucepan.

When the English cream has cooled down, cover it with food contact film, place it in the fridge and let it cool completely before serving.

Recipe Donut of peas, crispy wafer and robiola cream – Italian Cuisine

Ingredients

750 g peas
700 g potatoes
150 g robiola
100 g fresh cream
3 egg whites
Parmigiano Reggiano Dop
flour 00
butter
flax seed
salt

Duration: 1 h 40 min

Level: Middle

Dose: 12 people

For the recipe of the pea donut, crispy wafer and robiola cream, boil the potatoes with the peel until they become tender. Cook the peas in plenty of boiling water: for 3 minutes from boiling, the fresh ones, for 7-8 minutes, the frozen ones.
Drain and whisk immediately, still hot, obtaining a velvety. Mash the potatoes, still hot and without the skin, with a potato masher. Lightly whisk 2 egg whites. Mix the pea soup with the potatoes, then add 5 g of grated Parmesan, 45 g of flour and 7 g of salt. Finally add the whipped egg whites and mix the mixture
gently from bottom to top.
Brush a donut-shaped mold (diameter 19 cm) with melted butter and fill it with the mixture. Bake at 180 ° C for about 30 minutes. Prepare the waffles: mix 50 g of soft butter with 30 g of flour, 30 g of grated Parmesan and the remaining egg white. Line a baking sheet of baking paper and lay down, with the help of a kitchen brush, strips of mixture; sprinkle them evenly with a handful of flax seeds. Bake at 180 ° C for 7-8 minutes.
Take them out of the oven and let them cool. Bring the cream to the boil and, off the heat, add the robiola. Serve the warm donut with the wafers and the robiola cream, which is also warm.

Recipe Malfatti with ricotta and borage with corn cream – Italian Cuisine

Ingredients

2 boxes of boiled corn lessatoscatole
500 g ricotta
500 g borage
120 g flour plus a little
30 g grated parmesan plus a little
2 eggs
shallot
butter
nutmeg
salt
pepper

Duration: 1 h

Level: Easy

Dose: 6 people

For the recipe of malfatti, clean the borage by removing the stems and keeping only the leaves: you will get 250-260 g. Blanch them in boiling water for 3-4 minutes, then cool them in cold water, then drain them and squeeze them well. Cut them into small pieces and let them season in a pan, sautéing them with a bit of butter, salt and half a chopped shallot. Chop them again by chopping them and mix them with the ricotta.

Add the flour, the eggs, the grated parmesan, a pinch of salt and grated nutmeg to the mixture. Divide the mixture into balls of 3-4 cm, possibly helping yourself with the ice cream scoop, which allows you to work faster and get regular flaws in size and shape. Place them in a floured baking dish.

Boil the malfatti in boiling salted water for 8-9 'and drain them with a slotted spoon. Meanwhile blend the corn in the mixer and pass it through a sieve. Season with 2 tablespoons of oil, salt, pepper and a tablespoon of grated parmesan. Melt 100 g of butter. Pour the cream of corn into a baking dish, place the malfatti on it; add the melted butter and sprinkle with grated parmesan.