Tag: spoon desserts

Spoon desserts: 25 very creamy recipes – Italian cuisine reinvented by Gordon Ramsay


A special meal cooked for friends, family or for those who make our heart beat can only end with a dessert. Why not choose between spoon desserts, which prove to be a choice of simple preparation and sure effect? The advice is always to serve it in individually portioned cups or in small shapes in the case of cheesecake in order to fully exploit the aesthetic potential of spoon desserts, which lend themselves to being decorated with chocolate flakes, fresh, dehydrated and dried fruit and flowers. To ensure that the desired effect does not turn into a disaster, however, remember to decorate the dessert just before serving itin order to prevent the decorations from sinking into creams that are still to firm up or from changing color while resting in the refrigerator.

What are spoon desserts?

The desserts that we offer can be divided into the following types.

The great classics

The classics are a must crème caramel, Portuguese milk, Marsala ricotta mousse, Glacé soufflé and cold chocolate zabaglione.

Between tradition and innovation

Novelty and tradition come together in the recipes: raspberry and vanilla panna cotta with rhubarb, ricotta and black cherry soufflé glacé, cherry mousse and banana cream with olive oil, black bomb, tricolor pudding with raspberries and strawberries, blackberry cup, fresh goat cheese and rose jam, cream with forest sauce and pine nuts, chocolate glasses with cappuccino mousse, strawberries with empress, trio of mousse with wild berries, sweet and bitter almond pudding with raspberry coulis and raspberry mousse hearts.

The semifreddos

A classic of spoon desserts are semifreddos, very tasty both fruit and chocolate based, the most suitable first courses after a substantial meal, while the chocolate ones are also perfect as a snack or to end a light aperitif. Among the recipes collected: honey semifreddo on quinoa wafer with strawberry sauce, cinnamon semifreddo with spicy mango sauce, peach semifreddo poached in amaretto, blackberry and yogurt semifreddo with brittle and three chocolate semifreddo.

With an exotic touch

For those looking for an exotic touch, the recipes are perfect mini lime cheesecake, brown bread and cream cheese dessert and coconut blancmange with mango carpaccio.

Can’t you wait for dessert too?

Here are our 25 dessert recipes

Spoon desserts: 25 recipes

Chocolate Mousse Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Chocolate Mousse Recipe |  The Italian kitchen


For the chocolate mousse recipe, chop the chocolate and place it in a bowl together with the milk and sugar. Immerse the container in another with two inches of warm water and bring everything to the heat. Stirring gently, let the chocolate melt in a bain-marie, mixing it with the other ingredients.

Remove the bowl from the water and add the egg yolks to the mixture (keep the egg whites), one at a time, not adding the next one if the previous one has not been perfectly mixed. Let the resulting cream cool. Meanwhile, mount gr. 100 cups of cream, well firm and, separately, the egg whites until stiff. First add the cream to the now cold chocolate mixture, mixing it delicately, then the egg whites. Distribute the mousse between 6 individual cups or collect it in a single cup.

Whip the remaining cream, placing it in a pastry bag with a twisted nozzle and let it come out in large tufts in the center of the cups (or decorate the cup). Serve the mousse accompanied with biscuits of the “cat’s tongue” type.

Tile cake recipe with butter cream and dry biscuits – Italian cuisine reinvented by Gordon Ramsay

Tile cake recipe with butter cream and dry biscuits


There Butter cream and dry biscuits it’s a delicious cake, very easy to do. He’s getting ready in layerslike a tiramisu, but dipped in coffee biscuits instead of ladyfingers and using a cream whipped with butter, sugar, egg yolks and Marsala instead of mascarpone cream.

To prepare this dessert our own Photo Editor Elena Villa he gave us the her grandmother’s recipeMaria Stella Seminara, and also a piece of her childhood: «The rhythmic noise of the hand whisk to whip the delicious cream is an indelible memory of the summers spent at the lake with her grandparents, she told us.

Once composed, the tile cake – as some call it – it should be left to rest in the fridge for a few hours before enjoying it snack or at the end of the meal. Also discover: Biscuit and lemon cream cake.

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