Tag: foam

Recipe Almond milk, coffee foam and caramel, the recipe – Italian cuisine reinvented by Gordon Ramsay

The almond milk, coffee foam and caramel it is a real delicacy to drink when we want sweetness, a cuddle to indulge in when we need comfort. The caramelin the creamy and amber version, with the addition of salt, makes it more delicious coffee.

The recipe is vegetarian and lactose-free, easy to prepare. The cup is made up of a layer with caramel hardened in the fridge, one of almond milk and one of coffee foam, obtained by blending the soluble coffee with ice water.

Also discover these recipes: Almond milk and caramel sorbet, Blancmange on crunchy, Almond milk panna cotta with pomegranate, Coffee with iced almond milk, Portuguese latte, Milk and caramelized polenta, Creme caramel.

Recipe Eggplant and chickpea foam with cucumbers – Italian Cuisine

Ingredients

3 eggplants
200 g chickpeas
extra virgin olive oil
salt
pepper
2 cucumbers
datterino tomatoes
fresh dill

Duration: 30 min

Level: Easy

Doses: 2 people

To peel 2 aubergines (600 g) and cut the pulp into cubes.
Roast them without fat in a very hot non-stick pan for 10 minutes, then blend them with 200 g of boiled chickpeas, 2 tablespoons of extra virgin olive oil, salt, pepper.
To cut another eggplant into small pieces, without peeling it; Roast them together with 2 tablespoons of boiled chickpeas for 3-4 minutes in a pan, over high heat with 2 tablespoons of oil and salt. Cut 2 small cucumbers and some datterino tomatoes into thin slices.
To serve the cream with roasted and raw vegetables, seasoned with extra virgin olive oil. Garnish with fresh dill sprigs.

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Chocolate cake with coffee foam recipe – Italian Cuisine

Ingredients

200 g fresh cream
100 g 70% dark chocolate
100 g butter
100 g mascarpone
80 g brown sugar
60 g toasted hazelnuts
50 g 00 flour
2 eggs
freeze-dried coffee
icing sugar
salt
Cookies with nuts
caramelized hazelnuts

Duration: 1 h

Level: Middle

Dose: 8-10 people

FOR THE CHOCOLATE CAKE
Whip butter softened with brown sugar and a pinch of salt. When it becomes soft and fluffy, add the eggs, one at a time, then the flour.
Chop and melt the chocolate: you can do it with a mild bain-marie, but also, in a suitable bowl, in the microwave oven at 500 W: in order not to risk ruining it, heat it for 1 minute, take it out of the oven, mix it and repeat once or twice, until it is melted. Let it cool down almost completely, then add it to the dough, along with the chopped hazelnuts.
Pour in a rectangular mold (35 x 11 cm) buttered and bake at 165 ° C for 15-20 minutes. Remove from the oven, turn it out of the oven and let it cool.

FOR COFFEE FOAM
Melt completely 3 teaspoons of freeze-dried coffee in 4 teaspoons of water, so as to dissolve it uniformly. Pour it into a bowl together with the cream, mascarpone and 1 tablespoon of icing sugar. Whip everything with the immersion whisk, until you get a frothy cream.
sprinkle on the cake, with the help of a spoon. If it is left over, you can serve it together with the dessert.
Complete with crumbled biscuits and chopped caramelized hazelnuts.

AS AN ALTERNATIVE CRUMBLE WITH HAZELNUTS
Instead of cookies, try this crumble: blend 40 g of raw sugar with 50 g of hazelnuts, then mix with 40 g of flour and 40 g of butter into small pieces. Distribute the crumbs obtained in a plate and bake at 180 ° C for 10 minutes. Crumble the crumble also on the ice cream, on the yogurt, on the cooked fruit or munch it as it is.