Tag: flan

Mini flan of Jerusalem artichoke recipe – Italian Cuisine

Ingredients

90 g Jerusalem artichoke
280 g 00 flour plus a little
100 g fresh cream
70 g milk
70 g pre-cooked corn flour plus a little
70 g butter plus a little
3 celery stalks
2 shallots
2 yolks
1 egg
laurel
thyme
Sesame seeds
sesame oil
extra virgin olive oil
salt
pepper

Duration: 1 h 40 min

Level: Middle

Dose: 4 people

For the Jerusalem artichoke mini flan recipe, mix the 00 flour with the corn flour, butter and 150 g of lightly salted boiling water, until you obtain a compact dough. Let it rest for at least 45 minutes, covered, in the refrigerator. Peel the celery stalks with a potato peeler, outside and inside. Cut them into julienne strips and soak them in cold water. Clean the Jerusalem artichokes; cut 100 g into slices and stew them with 70 g of milk, 70 g of water, salt, ground pepper and half a bay leaf, for 5 minutes after boiling. Remove the bay leaf and blend the Jerusalem artichokes in cream.

Then add the cream, egg and yolks and season with salt if necessary. Cut the other Jerusalem artichokes into small pieces and soak them in water. Also cut the shallots into small pieces and brown them in a pan with 2 tablespoons of extra virgin olive oil, for 2 ', with a little pepper. Drain the Jerusalem artichokes and transfer them to the pan with a little of their water. Lower the heat to the minimum and salt, cover and cook for 2-3 minutes. Finally, remove the lid and roast the Jerusalem artichokes a little, for another 2-3 minutes. Perfume with a little thyme and turn off.

Roll out the dough on a floured surface, to a thickness of 3 mm, cut out 12 disks (ø 11-12 cm) and line 2 multiple tart molds (ø 7 cm), buttered and floured with a little cornmeal. Leave a slight surplus of pasta, a little scalloped. Prick the bottom, distribute the chopped Jerusalem artichokes in the molds, then fill them with the blended ones. Bake at 170 ° C for 25-30 '. Drain the celery, season it with sesame oil and sesame seeds and serve it with the flan.

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gordon Ramsey flan

Flan of herbs recipe with crunchy wafer and egg sauce – Italian Cuisine

Ingredients

600 g herbs
270 g flour
200 g milk
200 g fresh cream
120 g butter
4 eggs
3 yolks
seed oil
cornstarch
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 12 pieces

For the recipe of herb flan with crispy wafer and egg sauce, mix 250 g of flour with butter, until you get a sandy mixture; mix it with 50-60 g of water in which you will have dissolved a pinch of salt; cover the brisée and let it rest in the fridge for 1 hour. Flour the work surface and roll out the dough 2-3 mm thick; carve out 12 discs (ø 9 cm). Place them in a pan covered with parchment paper, prick them with the prongs of a fork and bake them at 180 ° C for 12-13 minutes; Turn them
and cook them for another 2-3 minutes.
FOR HERBAL FLANS: Prepare them while the brisée rests: clean the herbs and boil them in salted boiling water for 1 minute; cool them in ice water, squeeze them well, obtaining a ball. Keep 30 g aside; blend the rest with the cream,
eggs and a pinch of salt. Grease 12 dome molds (ø 7 cm), and distribute the mixture of herbs. Bake at 150 ° C for 30-35 minutes. In the end, gently turn them out.
FOR THE CRISP WAFFLE: Blend the 30 g of herbs with 100 g of extra virgin olive oil; add 60 g of seed oil and 20 g of flour and blend again. Proceed with the preparation of the pods: Pour small quantities of the mixture into a non-stick pan, so that when spreading it forms disks of 4-5 cm in diameter. Cook them on a moderate flame for a couple of minutes, obtaining waffles; turn them over using a spatula and cook them for 1 more minute. Finally, remove them from the pan and place them to dry on kitchen paper.

Prepare the persimmon flan – Italian Cuisine

Persimmons are one of the most appreciated fruits of this season: rich in vitamin C, fiber and beta-carotene, a natural antioxidant useful for the immune system and skin well-being, they are also very energetic because they contain lots of sugars. Excellent to be consumed at the end of a meal, they are also a perfect ingredient for making creams or desserts, such as persimmon flan. Follow our tips to prepare it.

The ingredients of the persimmon flan

1.3 kg persimmon – 675 g granulated sugar – 300 g ready-made custard cream – 170 g slightly more 00 flour – 150 g cow's milk ricotta – 125 g more butter – 100 g egg white – 75 g icing sugar – 50 g almond flour – 50 g almond flakes – 15 g pectin – vanilla beans – lemon – salt.

Which wine do you combine it with?

A soft and creamy dessert, suitable for everyone, both large and small, perfect for this season, to be served with a glass of late harvest, such as Cala dei Tufi, Settesoli cellars.