GORDON RAMSAY RECIPES

The coffee dessert that smells of autumn comes from the Antica Corona Reale restaurant, two Michelin stars in Cervere (CN). The perfect gym for learning to rise

This is not a panettone, is a leavened inspired by the autumn season created by Gian Piero Vivalda in the bakery and pastry shop of his restaurant Ancient Royal Crown, two Michelin stars a Cervere (CN). The panettone has gone out of fashion all year, but not the idea of making leavened that reflects the seasonality of the ingredients. To fill that time interval between the production of the Easter dove and that of the panettone (basically from Easter to September), chef Vivalda has created an afternoon dessert, a soft leavened reminiscent of Venetian, dotted with red fruits and summer candied fruits (black cherries, apricots, pineapples, figs and mandarin) baptizing it precisely Real Cloud, entered production in May 2019. The dough is similar to that of the panettone, with double leavening, one before 12/14 hours and a second one of 8 hours, with a baking in the oven and the characteristic resting phase at the head in down, but lightened with eggs and butter, and with greater acidity conferred by the lemon paste and mandarin paste.

After the success of the summer Nuvola Reale, from September 21st the came Real Autumn Cloud, with the smell of coffee. Even to the taste, of course, but above all to the smell of coffee: «It is not enough to tickle only a part of the senses. A combination of emotions is needed. The taste is central, but does not open without the scentExplains chef Vivalda. "If the shape is reminiscent of Venetian, the freshness of its dough is enhanced and is adorned with the aroma of Kafa coffee, the pride of Lavazza, the suavity of Piedmontese centrifugal butter and the purity of vanilla in Madagascar berries". In the dough also dark chocolate and candied pink grapefruit. «We could not find better ingredients than chocolate and coffee, the latter cold infused for 12 hours in addition to a small portion in powder, mixed directly into the dough. The addition of candied pink grapefruit with its slight acidity and bitterness, then made the Nuvola Reale d'Autunno balanced and balanced, completes the pastry chef Luca Zucchini, head of AtelieReale.

To prepare it here is the recipe to produce 6 Real Autumn Clouds of the size of 500 grams (cooked weight). A way to practice while waiting for the time to devote to Christmas panettone.

Ingredients

First evening dough
700 grams of strong flour (for large leavened products)
220 grams of granulated sugar
150 grams of live mother yeast (ready for use) or 100 grams of fresh egg yolks
100 grams of butter 82% m.g. soft
350 grams of water

Second dough (the next morning)
200 grams of strong flour (for large leavened products)
100 grams of water
200 grams of granulated sugar
25 grams of acacia honey
3 grams of "bourbon" vanilla pulp in madagascar berries
300 grams of fresh egg yolks
12 grams of sea salt
2 grams of ground coffee powder
500 grams of candied pink grapefruit cut into julienne strips
200 grams of dark chocolate 56%
250 grams of butter 82% m.g. soft

Method

Put water, sugar and ready yeast in the kneading machine or planetary mixer (this is meant after three refreshments of about 3-4 hours each, so that the yeast triples its volume in each of these cycles) and let everything work for 2 or 3 minutes. At this point add the large leavened flour and knead. After about 15 minutes (time can be modulated according to the type of mixer that is used), and in any case with a full mixture of gluten, add the fresh egg yolks and the soft butter.

Let the dough work until the composition is very smooth and does not come off easily from the mixing bowl. Put the dough back in a rather bulky tub. The next objective to be achieved is the tripling of the volume of the same mixture (therefore 1 + 2, or 3 volumes). It should therefore be placed in a stove or in a leavening room (if the latter is available) at a temperature of 26-28 ° C for a time that can be estimated between 10 and 12 hours.

You will have obtained the first dough, tripled compared to the previous evening. Pour it into the kneader and gradually add the large leavened flour and the water. Let the dough work until it is smooth (not shiny) for an estimated time of 10-12 minutes. Add the sugar and honey and return the mixture to a smooth consistency. At this point, pour in the egg yolks, and with the last 100 grams of these, add the salt and let the dough work until it becomes smooth again. Then add the butter together with the coffee powder and the vanilla pulp from Madagascar. When the butter is harmoniously incorporated into the mass, you will add the candied pink grapefruit and dark chocolate and let the dough work again for 3-4 minutes so that the filling is evenly distributed. It is necessary at this point to let the dough rest at room temperature for 30 minutes and then proceed with the size.

The fractions will be about 560 grams each, formed by the balls in "pirlatura" and again let them rest for about 20 minutes. Then proceed to the second pirlatura and at the end arrange them in the appropriate paper molds ("pirottini") as it is also used for panettone. Then a leavening time of about 6-7 hours follows at a temperature of 28 ° C, which will see at least the voluminous doubling of the initial mass of the pieces.

Finally, cook at 170 ° C for about 35 minutes, emphasizing that at the core the end of cooking temperature should be 93 ° C. Once cooked, the Royal Clouds will be placed upside down for a minimum of 12 hours. It is at this point that you will proceed with the placement of the individuals in suitable pouches closed with special laces. For an ideal final result of the product it is important to keep it in a cool place for no more than three weeks.

The Florentine company has been selecting and producing the best teas and blends since the 1960s, and has helped develop a different knowledge and consumption of tea in Italy

He bet on a courageous idea and won: approaching the Italians, always coffee addict, to the quality tea: Alfredo Carrai in the 50s began the long journey that took him on the way of tea, in China, India, Ceylon, to discover the most refined qualities, the most elegant aromas, to bring to Italy and to make known to all. After him his sons picked up the baton and founded The Way of Tea, a company that became famous for its blending, whose name is a tribute to the Japanese tea routes and to the journeys that were undertaken to find the best qualities in the world. The most recent data say that between 2016 and 2021 the consumption of tea in the world will grow by 15%, and in Italy by 14%. Via del Tè exports to Europe, England, France, Singapore and Hong Kong. Won bet?

The world of tea

The name in botany is Camelliae Sinensis, and is a plant that grows in tropical and subtropical climates, preferably on sloping grounds. There are two varieties, Chinese and Assamica, which can reach 20 meters in height. Of the whole plant, only the gem and the two leaflets below they can be used to obtain a high quality tea, and the harvesting is always and only by hand. With the rest of the leaves a less valuable product is prepared. Black tea, white tea, green tea, oolong tea and pu erh all derive from the same plant, what changes is the processing of the leaves, which undergo a different oxidation.

Black, green, white .. All types of tea

In green tea the leaves are very little oxidized and the result is a tea with a green color, with a vegetable and floral aroma, quite complex. In black tea, on the other hand, oxidation is total, the color is a copper orange and the aromas range from wood, to tobacco, to fruitiness. White tea is simply withered in the open air or, if the weather does not allow it, on racks in ventilated rooms. It has a very delicate and round taste. THE Oolong tea they are halfway between greens and blacks, their leaves undergo partial oxidation and are considered digestive and detoxifying teas, with a low caffeine content. Finally, pu erh is a tea that undergoes a post-fermentation that gives it full flavor and the scent of undergrowth. It is an ancient tea originating in Xinshuanbanna County, Yunnan, China. It is appreciated for its beneficial properties: it is considered a natural detox and a great tea after meal. It is also used to lose weight, reduce cholesterol and help circulation.

The Way of Tea and mixing

In addition to having brought to Italy the best teas grown in the world, Alfredo Carrai's company has specialized over time in blending, that is, in the mixing of tea of the same origin or of different origins, with other elements, including flowers, spices, dehydrated fruit, lemon peel and oranges. Mixtures based on Chinese and Japanese green teas, papaya and flowers with a light aroma of citrus and vanilla, or green and white tea with peach and apricot or, again, with green tea and jasmine enriched with lime, cherry and mango. The first flavored tea of the history placed on the market was the alla cinnamon, and by accident: a box of tea had been stored on a ship next to a trunk containing the scented spice. However, the first mixing experiments date back to the early 1900s.

The rules for making a perfect tea

Tea is the second most drunk drink in the world, not only for its particular taste, but also for all the properties it has. It is rich in flavonoids, which are very powerful antioxidants that slow cellular aging. Among these, the most important are the catechins, capable of lowering the level of bad cholesterol, triglycerides and blood sugar, as well as performing an antibacterial function. But making a cup of tea is no small affair. For optimal results, choose leaf tea (and not in sachet), prepare it by infusion, that is by pouring the water on the well spread leaves, so that they can release the essential oils and the aromas, with a mineral water with a low fixed residue. The infuser must be removable, so that the dry leaves can open well. For green and white teas, the water must have a temperature of 70 ° and the infusion must last 2 minutes; for blacks or pu erhs, the temperature should be 90 ° and the infusion of three minutes. Spicy teas want shorter infusions. Two, three grams of tea are enough for a 100 ml cup.

Tea in the kitchen

Thinking of using tea only as a drink to sip at breakfast or as a snack is now an understatement. Tea is used in the kitchen for sweet and savory preparations or even to accompany food. The combination method is the same as for wine, due to affinity or contrast, always in search of a balance that does not dominate one or the other. Traditionally blacks are paired with cheeses, meats and roasts. Greens with vegetables, chicken, creams and whites with delicate cheeses. Tea can also be used as a spice, finely ground, in marinades, sauces, risottos, sweets, Bavarians, braised or, again, for the preparation of cocktails and long drinks, both infused in alcohol and prepared as a cold base.

Gordon Ramsay Recipes

Tag: Tè

La Via del Tè, the new way of drinking tea in Italy since 1961 – Italian Cuisine