Gordon Ramsay Recipes
All recipes written by Gordon Ramsay
Tag: Jelly
Barley recipe with goat butter and verbena and lemon balm jelly – Italian Cuisine
Ingredients for Orzotto with goat butter
- 150 g pearl barley
- 500 g vegetable stock
- 50 g goat butter
- 25 g cow butter
- 50 g grated Parmesan cheese
- 10 g mountain clover
- 4 g thyme
- lemon
- 2 g of mountain pepper leaves
- 10 g lemon balm
- 5 g mint
- salt
Ingredients for lemon verbena
- 300 g water
- nine sachets Melissa Pompadour
- seven sachets of Verbena Pompadour
- 4 g agar agar
- three sheets of gelatin soaked in cold water
Ingredients for Composition
- 2 g lemon balm cut into julienne strips
- 2 g of verbena julienne
For the recipe of the orzotto with goat butter and verbena and lemon balm jelly, in a pan, toast the barley, pour the hot vegetable stock and let it evaporate over low heat for about 17 minutes. , goat butter and Parmesan cheese. Season with salt and add the coarsely chopped herbs.
Lemon Verbena: Blanch the contents of the lemon balm and Verbena sachets, drain and cool them in water and ice, keeping the cooking liquid. Blend it adding the cooking liquid, now cold too. Filter the smoothie and add the agar agar. Then bring the liquid to a boil making it thicken, then remove from the heat and add the soaked gelatine. Pour into 4 circular molds with a diameter of 5 cm, until it reaches a thickness of about 3 mm. Leave to gel in the refrigerator for 1 hour.
Pour a ladle of barley on the plates, without spreading it. Add the lemon balm and verbena julienne and cover with the gelatin disc. Decorate as desired with fresh edible herbs and flowers and leafed clover twigs.
Unconventional tomato jelly recipe – Italian Cuisine
Ingredients
- 500 g milk
- 250 g stale bread
- 120 g tomatoes
- 65 g crust of Parmigiano Reggiano Dop
- 15 g basil
- 2 g nutmeg
- 1 clove of garlic
- 1 onion
- star anise
- extra virgin olive oil
- lemon
- salt
- pepper
Prepare tomato sauce: brown the chopped onion with garlic and 2 stars of star anise in a veil of oil. Add the tomatoes and basil and cook the sauce for 35 minutes.
separate the crusts of the bread from the crumb. If the latter is too dry, wet it slightly, then add the tomato sauce and blend well together.
place infuse the parmesan crusts in milk all night. The next day strain the milk, add the nutmeg and pour it into a siphon.
toast the crusts of the bread in a veil of oil with a little grated lemon zest, salt and pepper.
distributed the tomato soup on the plates, cover with the toasted bread and complete with the Parmigiano Reggiano mousse.
To simplify: the foam can also be obtained without a siphon: replace the milk with fresh cream and, once filtered, whisk it normally with the immersion whips.