Tag: diplomatic

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.

Diplomatic Cake – Recipe 's Diplomatic Cake – Italian Cuisine

First of all, prepare the sheets: arrange the pastry on the baking sheet lined with parchment paper, divide it in half and move the two parts away from each other (so that they do not join again during cooking).
Prick the surface with a fork, brush with milk, sprinkle with a little icing sugar and bake for 15 minutes or until golden brown in a convection oven preheated to 200 ° C.

Let the sheets cool, and in the meantime prepare the cream: mix sugar and egg yolks, then add the vanilla, then the flour and finally the milk, which you have heated with the lemon peel.

Cook, stirring constantly, until you get a thick cream, then remove the lemon peel, cover with cling film and let it cool.

When assembling the cake, remember to quickly wet the ladyfingers in the alchermes.

Assemble the cake: arrange a pastry on a serving dish, cover it with half the cream and then create a layer of ladyfingers dipped in alchermes.
Add a second layer of cream and finish with the second sheet.

The diplomatic cake is ready: gently squeeze to make the layers adhere, decorate with icing sugar and keep in the fridge until ready to serve.

The diplomatic cake – Sale & Pepe – Italian Cuisine

Ingredients for 5 people

Preparation of the diplomatic cake

1) Obtained from puff pastry 2 discs of about 26 cm in diameter and arrange them on 2 plates, keeping their paper underneath; sprinkle them with powdered sugar and prick them with a fork. Bake them, one at a time, in a preheated oven at 200 ° for 20-25 minutes.

2) To prepare the cream collect i yolks in a bowl with the caster sugar and work them with a hand whisk until you get one cream clear; incorporate the flour, pour the mixture into a saucepan, dilute it with the milk lukewarm and put on low heat.

3) When the cream has thickened and veils the spoon remove it from the heat, pour it into a bowl and let it cool.
Mount the cream cold with electric whips then incorporate it, little by little, at the custard, mixing with a spatula.

4) Line up the edges of the puff pastry discs, arrange one on a cutting board and spread a third of the cream; lean on the disc sponge cake sprinkled with a little bit of liquor and spread it with another third of cream; finish with the second pastry disc.

5) To garnish the chopped edges almonds with a heavy knife and stir i cookies reduced to very fine crumbs; gradually lifting the mince with the blade of the knife, make it adhere all around the edges of the cake on which you will have spread the rest cream.

6) Collect the on a saucer chopped almonds is cookies fallen off the edges. Sprinkle the center of the cake with a light layer of powdered sugar dropped from a sieve and spread the remaining mix of almonds is cookies.

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