GORDON RAMSAY RECIPES

There Pavlova it is a pastry classic, a meringue cake, whipped cream and fresh fruit which takes its name from the Russian ballerina Anna Pavlova. The recipe is the invention of a named pastry chef Berth Sachse who created this dessert in the twenties during a tour of the dancer between Australia and New Zealand. The shape and lightness of her meringue would recall his gracefulness in dancing.

In this recipe we offer you a version of pavlova with Diplomatic cream with Sichuan pepper and a kiwi garnish. The fresh fruit used, in fact, can always be different depending on the season. Also discover these recipes: Pavlova with cream and strawberries, Pavlova and exotic fruit, Tropical pavlova.

Very fragrant thanks to Sichuan berries and fennel seeds, but delicate and slightly bitter, it is perfect on raw prawns. Excellent also mixed with grapes and pieces of green apple, for a truly unexpected fruit salad

Ingredients

12 raw prawns slaughtered
120 g pink salt from Himalaia
10 g pink pepper
5 g fennel seeds
Sichuan pepper
zest of pink grapefruit
extra virgin olive oil

Duration: 20 min

Level: Easy

Dose: 4 people

whisk 120 g of coarse Himalayan pink salt with 10 g of dry pink pepper, 5 g of fennel seeds, 1 teaspoon of Sichuan pepper and the grated zest of 1 pink grapefruit.
season raw prawns with aromatic powder a drizzle of oil and a few drops of grapefruit juice.

Gordon Ramsay Recipes

Tag: Sichuan

Pavlova recipe, the variant with diplomatic cream with Sichuan pepper and kiwi – Italian cuisine reinvented by Gordon Ramsay

Raw prawns recipe with Sichuan pepper, pink salt and fennel seeds – Italian Cuisine

Very fragrant thanks to Sichuan berries and fennel seeds, but delicate and slightly bitter, it is perfect on raw prawns. Excellent also mixed with grapes and pieces of green apple, for a truly unexpected fruit salad

Ingredients