GORDON RAMSAY RECIPES

Do you still have your house full of nougat after the holidays? From semifreddo to praline, from mousse to brownies, here are the desserts that you can prepare using what has been advanced

After feasts the houses are invaded by sweets and sweets that we were not able to dispose of the various gargantuan meals we have been subjected to. The Nougat: if you are tired of eating it naturally, you can always recycle it and use it to make a dessert. Here are some ideas for you.

Semifreddo and nougat ice-cream

Lovers of the freshest desserts will find these recipes really rich and delicious. They are perfect in all seasons but allow you to consume the nougat even when it is hotter. Attention to the preparation, because both the nougat semifreddo and the nougat ice cream require rest and advance time compared to when the desserts are served. How to prepare them? Discover the recipe for nougat semifreddo here. For the ice cream, instead, chop the nougat (220 gr), beat the eggs (3) with the sugar (140 gr), pour the fresh cream (380 ml) and the milk (280 ml) in a pot and bring them to a boil . Then add all the ingredients, put on the heat and stir until the cream is thickened. Put in the freezer for a couple of hours. Then stir in the ice-cream maker for 20 minutes and serve.

Nougat pralines

A quick dessert to eat with your hands to offer with coffee: try the recipe of nougat pralines! They are prepared with very few ingredients: in addition to the advanced nougat in fact you will use dark chocolate, cream and soluble coffee.

Nougat mousse

Those who love sweets can not miss the spoon recipe of nougat mousse and biscuits that you will be able to prepare in effect small portions for guests.

Brownies with nougat

For a version a bit 'different from the usual brownies, try this recipe with nougat. In addition to 70 grams of nougat you will need: 90 grams of 00 flour, 60 grams of butter, 2 eggs, 180 grams of dark chocolate, 90 grams of brown sugar and a pinch of salt. Break up the chocolate and place it in a saucepan with the bain-marie butter. Separately, beat the eggs with salt and sugar. Then add the chocolate and butter mixture and mix together. Stir in the flour a little at a time and the nougat cut by hand. Pour the mixture into a buttered pan and bake at 180 ° C for 30 minutes.

Also discover how to recycle panettone and pandoro!

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repuopose nougat

A "More gourmet" recipe to amaze your guests during the holidays. Because now more than ever the watchword is to dare, even at the table!

Figs and macaroons, the perfect combination for a refined and original recipe, an ideal conclusion for a Christmas dinner or dinner. The important thing is to be inspired by a recipe capable of enhancing the flavors of both its protagonists, provided that attention is paid to the quality of raw materials. Here then, to guarantee an optimal result, the macaroons to be preferred are the historical ones of Mombaruzzo, whose origins date back to the end of the eighteenth while for the figs pay attention to choose them well: to be certain of their freshness, choose soft figs, turgid, dark brown in color, with a thin skin and firm petiole.

In this recipe we used Soft Amaretti by Mombaruzzo, the iTesori line by Pam & Panorama.
Discover the other products of the brand Pam & Panorama

Ingredients for 4 people

12 Fresh figs
160 g egg yolks bio Pam Panorama
160 gr sugar granulated Pam Panorama
800 g fresh cream Pam Panorama
440 gr. Soft Amaretti from Mombaruzzo, the iTesori line of Pam Panorama
6 gr jelly

1.5 l milk Pam Panorama
400 g sugar granulated Pam Panorama
200 g fresh cream Pam Panorama
2 bags of vanillin
4 gr jelly

To garnish

1 package of cream cheese
Fresh raspberries
Soft Amaretti by Mombaruzzo crumbled Pam & Panorama iTesori line

Method

Take a dough cup with a diameter of about 15/20 cm and place 3 figs per serving cut into wedges and without peel. Cover them with a sheet of parchment paper and gently flatten them up to a few millimeters in height. Then put in the fridge.

Meanwhile, start the semifreddo by whipping the egg yolks in a bowl. Add the sugar and continue to whisk until a homogeneous mixture is obtained.

Soak the gelatine in cold water, squeeze it and dissolve it in 50g of heated cream, then add it to the mixture of egg yolks and sugar previously assembled.

Whip the remaining cream (750 g) is incorporate it into the compound obtained.
Add the crumbled amaretti.
Then store in the freezer.

To prepare ice cream instead boil the milk in a saucepan with 400 gr of sugar, vanillin and 200 gr of cream. When it boils, remove from heat and add the previously soaked gelatine in cold water.

Put in the ice cream maker and turn until obtaining the desired consistency.
Then add the amaretti and turn a few more minutes.

Remove the plate with fig carpaccio from the fridge, serve with ice cream and semifreddo to the amaretti, decorate with cream cheese in a sac a poche and finish with raspberries and crumbled macaroons.

Italian Cuisine recommends you to combine this dessert with a tasty dish made of squid stuffed with zampone, for a perfect Christmas menu!

Tag: semifreddo

From semifreddo to brownies: how to recycle nougat – Italian Cuisine