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Chocolate Cereals – 's Chocolate Cereals Recipe – Italian Cuisine

»Chocolate Cereals - Misya's Chocolate Cereals Recipe


First, whip the egg whites together with the seed oil until you get a firm meringue, then add the sifted cocoa and flour.

Stir with a spoon, then also incorporate the sugar: you should obtain a compact dough, workable with your hands.

Divide the mixture into small portions, shape them into balls and place them gradually on the baking sheet lined with parchment paper, slightly separated from each other.
Bake for about 10 minutes at 180 ° C in a preheated convection oven, then sofrnate and let it cool completely.

The chocolate cereals are ready, you just have to taste them, or you can keep them in an airtight container at room temperature.

Mushroom Soup – 's Mushroom Soup Recipe – Italian Cuisine

»Mushroom Soup - Misya's Mushroom Soup Recipe


First of all clean the mushrooms well (here the guide to do it better) and cut them into slices.

Peel the onion, carrot and celery and chop them, then sauté them in a large saucepan with oil.

Also add the mushrooms and let them flavor briefly, then cover with the broth, add the sifted flour and cook for 20-25 minutes over medium-low heat.

The mushroom soup is ready: season with salt and pepper, add a little parsley and serve.

Heart cake with mirror glaze – Italian Cuisine

»Heart cake with mirror glaze


Whip the egg yolks with the sugar until light and fluffy, then add baking soda, sifted flour and starch and vanilla.

Separately, whip the egg whites until stiff peaks, then incorporate them into the other mixture, stirring gently with a spatula to keep them from disassembling.

Pour the mixture onto the baking sheet lined with parchment paper (trying not to exceed the mold too much), level the surface and cook for about 10 minutes at 180 ° C in a preheated convection oven.
Place the edges of the mold on the base and cut out the shape internally.

Soak the isinglass in cold water (for at least 10 minutes).
Meanwhile, cut the dark chocolate into small pieces and melt it (in the microwave or in a bain-marie).

Whip the cold cream from the fridge.

Bring the milk and sugar to a boil in a saucepan, then add the lightly squeezed isinglass and stir to dissolve.
Incorporate the milk into the chocolate, stirring to obtain a uniform mixture, then also add the cream in the now lukewarm mixture (if you have a thermometer for cakes, it must be at a temperature of about 35-36 ° C) and mix gently with a movement from the bottom to top.

Transfer the mixture into the heart mold, level the surface, then place the previously cut base on top.
Press lightly with your hands to make the base adhere to the mousse, then let it rest in the freezer for at least 4 hours.

Prepare the mirror glaze (prepare the syrup of water, sugar and glucose by bringing them to full boil, then pour it over the chopped white chocolate, add the soaked and squeezed isinglass and blend for a long time with the blender at low speed and with a slightly inclined container. ; finally add the dye).
After 4 hours you can take the cake back, remove the mold, turn the cake upside down and proceed with the icing.

The heart cake with mirror glaze is ready, decorate and let it dry for a couple of hours before serving.

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