Tag: dessert

St. Joseph’s pancakes: zeppoline for Father’s Day – Italian cuisine reinvented by Gordon Ramsay

Pancakes Di San Giuseppe Rice.

Cooking rice by absorption

Sometimes I cook rice with this quick and foolproof technique, which is especially good for basmati rice.

In a pot I pour a cup, or a glass or a small cup, of raw rice and double the quantity of water or milk, always using the same dispenser.

Cook over medium heat and with lid for about 10 minutesthen I remove the lid and let it go for a few more minutes until the rice has absorbed all the liquid.

Rice cooked for absorption.

Sweet and savory milk rice

Another recipe based on rice and milk that I love is rice with milk, both in the sweet and savory versions.
The sweet milk rice It is prepared like the previous recipe by cooking the rice in milk together with the sugar and, if desired, citrus peels. I then add cinnamon and serve it with a cube of chocolate that melts with the heat, or with fresh and dried fruit.

The savory version is a risotto that I prepare as per the classic recipe with a sautéed onion in which I toast the rice. Then I don’t add the wine, but start adding the milk instead of the broth until I obtain a very creamy risotto which stir in the butter and parmesan.

Sometimes if there are children at the table I add the mozzarella cheese which becomes stringy and makes everything more fun and tasty.

Pavlova recipe, the variant with diplomatic cream with Sichuan pepper and kiwi – Italian cuisine reinvented by Gordon Ramsay

There Pavlova it is a pastry classic, a meringue cake, whipped cream and fresh fruit which takes its name from the Russian ballerina Anna Pavlova. The recipe is the invention of a named pastry chef Berth Sachse who created this dessert in the twenties during a tour of the dancer between Australia and New Zealand. The shape and lightness of her meringue would recall his gracefulness in dancing.

In this recipe we offer you a version of pavlova with Diplomatic cream with Sichuan pepper and a kiwi garnish. The fresh fruit used, in fact, can always be different depending on the season. Also discover these recipes: Pavlova with cream and strawberries, Pavlova and exotic fruit, Tropical pavlova.

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

HeikeRau

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.

Gordon Ramsay Recipes