Tag: Mini

Recipe Mini madeleines with two flavors – Italian cuisine reinvented by Gordon Ramsay

For a treat at breakfast or as a snack, prepare these Mini madeleines with two flavours: These are delicious French shell-shaped sweets which we perfumed partly with del latte and partly with theorange.

The mixture must first rest for an hour in the fridge and then cook in the oven, in the appropriate molds, for a few minutes. Soft, fluffy and fragrant, the Madeleine they will be able to conquer adults and children alike!

Also discover the recipe for Blackberry madeleines to fill them with small fruits, the recipe for Dark mousse with madeleines for a chocolate version and the recipe for Mini madeleines with panna cotta to find out how these sweets pair with a traditional dessert.

Mini donuts with raspberry jam – Italian Cuisine

Ingredients for 8 people

Preparation of mini donuts with raspberry jam

1) Dissolve the yeast in 100 ml of milk lukewarm with a pinch of sugar; let it sit until the surface of the liquid it will be a little foamy. Pour the flour in a large bowl and stir in a pinch of salt and it sugar remained.

2) Join the butter soft into small pieces, theegg, then pay the milk with the yeast mixed with the milk advanced. Scented with a little zest of Orange grated and work the ingredients for a long time.

3) Form a smooth ball and knead it again on the lightly floured surface, finally transfer it to a large bowl, cover it and let it rise in the refrigerator overnight.

4) Take the dough and roll it out with a rolling pin to 1 cm thick.

5) With a 5 cm diameter pastry cutter, cut as many discs as possible (quickly rework the scraps of pasta, roll out the dough again and cut out more discs).

6) Transfer the discs on several lightly floured plates, cover them and let them rise at room temperature for 30-40 minutes.

7) Heat abundantly peanut oil in a pan and fry i donuts, a few at a time, until they are golden on both sides.

8) Drain them gradually with a perforated scoop or a spider, then immediately roll them in caster sugar, so that it adheres well. Stuffed with the raspberry jam, helping you with a pastry bag with a long filling nozzle.

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Mini meringue with lemon and verbena – Italian Cuisine

Ingredients for 4 people

Preparation mini meringue with lemon and verbena

1) Soak the jelly in water cold for 10 min.

2) Transfer it yogurt in a bowl, add it caster sugar and the peel of lemons grated, mix and place in the fridge.

3) Squeeze i lemons and heat in juice in a saucepan; put the verbena leaves in an infuser, pour the juice hot, press the plunger and let it rest for 10 minutes. Join the jelly drained and squeezed and let it rest for another 10 minutes. Whip the cream with it powdered sugar and mix 2/3 of it yogurt (keep the rest aside); complete the mixture by adding theinfusion cold filtered.

4) Fill 8 silicone compartments of about 7 cm in diameter with the prepared mixture and place in the freezer for 10 hours.

5) Turn out the 8 half spheres, let them thaw slightly and add them 2 by 2, pressing them lightly, in order to obtain 4 spheres. Transfer them to a tray and place them in the fridge, so that they defrost completely.

6) To do the Meringue put the egg whites, lo powdered sugar and a pinch of salt in a heat resistant bowl, transfer it over a light bain-marie and whisk with the electric whisk, so as to obtain Meringue very firm. Fill a pastry bag with the mixture and drop many meringues 1 cm wide on the baking tray lined with baking paper. Bake in the oven at 80 ° for about 6 hours.

7) Blend i raspberries and divide the sieved mix in the center of 4 plates. Hit the smoothie with the back of the spoon to create a "splash" effect. Place the spheres of yogurt and cover the top of each with the whipped Cream kept aside, spiraled out of a pastry bag. Cover completely the cream with the meringues prepared, decorated with 1 tuft of verbena and serve immediately.