Tag: powdered sugar

Cheesecake fit, the healthy and light recipe – Gordon Ramsay’s version

Simple, easy, delicious, beautiful to look at and above all healthy… what more do you want from this fit cheesecake ideal for breakfast?

You know the dry ones whole wheat tiles who look at you in the pantry and who perhaps your nutritionist recommended for breakfast as a source of carbohydrates? You really don’t know how to please them and so naturally you find them dry and unmanageable?

Today I give you the advice of the century!

Thanks to their high fiber content, they absorb liquids very well and swell, creating a well-hydrated mixture that is wonderfully mouldable but very firm and compact. This is why all you need to do is break them into pieces, wet them with water (or sweetened vegetable milk if you don’t like bitter tastes in fit recipes) and then level the mixture obtained and press it well on the bottom until it forms a perfect base for our cheesecake.

Things to know for the perfect fit cheesecake

For this cheesecake I used la. as a topping berry jam but if you want to personalize it you can either choose another flavor of jam or opt for a hazelnut, pistachio cream and so on. Be careful though, if they are not sugary, add some honey or maple syrup to the yogurt! However, the process will remain unchanged regardless of the personalized topping you choose!

We start from the base of Greek yogurt and spreadable cheese, half of which will be added and leveled on the base, we will customize the other half as we prefer (as I explained earlier) and mix well until we create a cream that is no longer white but colored. You will see that this will create a nice color contrast when the cheesecake is finished! Now let’s add it to the previous layer and level.

To finish we roll out a light veil of the topping used to give the flavor of our cheesecake (I used the berry jam) on the layer of colored yogurt and here it is ready!

You can either let it rest in the fridge for a few hours or enjoy it at the moment, I assure you it won’t make a difference. This is why it is my favorite breakfast in spring-summer: it is quick, you can make it on the spot and enjoy it immediately afterwards.

I highly recommend you try using your tiles this way because this breakfast really makes your day. Let us know and… see you next recipe, PocoFood friends!

More recipes to try

Sweet Girelle, the quickest and easiest Easter dessert there is. Just 10 minutes in the oven and it’s ready. – Gordon Ramsay’s version

Don’t be fooled by their shape, it is not at all difficult to prepare this dessert. With a minimum of effort, you will get sweets very similar to famous snacks, but much more genuine. To prepare and enjoy with the whole family, at any time of the day, or as a snack for your little ones. You can fill your rolls with cream of your liking, as well as the surface.

Sweet Girelle

Ingredients:

150 g of flour
5 eggs
80 g of sugar
a level teaspoon of baking powder
vanilla essence
hazelnut cream

Method:

To prepare the swivels, start putting the eggs with the sugar in the mixer, whip them until you obtain a frothy mixture. Add the vanilla, sifted flour and baking powder. Cover a baking tray with baking paper, level the mixture using a spatula. Bake in preheated oven at 180°, for about ten minutes. Remove from the oven, turn it over onto another sheet of baking paper, and remove the baking sheet.

Spread with the hazelnut cream, roll it up on itself, delicately, place in the fridge to rest for about an hour. After this time, remove the baking paper, cut the roll into slices, and here are your rolls. For an even more delicious treat, you can frost one side with dark chocolate.

Read also: Homemade Easter eggs with a surprise chosen by you, all you need is some chocolate and a balloon, very easy

Benedetta’s chocolate colomba, the clever recipe that is tastier than the traditional one. Add this vial, it will be very soft – Gordon Ramsay’s version

There Benedetta’s chocolate Easter dove it is the delicious and chocolatey version of the classic Easter dove with candied fruit. The basic dough remains the same, but is enriched with chocolate chips and covered with a cocoa glaze on the surface. This is the Easter dessert par excellence, a must on Italian tables during the Holy Week holidays, alongside other classics such as the Neapolitan pastiera and the Sicilian cassata. Try it too and you will see that you will satisfy adults and children alike!

Benedetta’s chocolate dove

Ingredients

3 eggs
350 g of 00 flour
90 g of sunflower seed oil
170 g of milk
150 g of sugar
1 orange for the zest
1 lemon for zest
1 vial of Paneangeli almond aroma
15 g of Instant Yeast Pizzaiolo Savory Pies and Piadine Paneangeli
125 g Paneangeli chocolate chips
125 g of Paneangeli cocoa icing
granulated sugar Paneangeli to taste

Preparation

First, separate the egg whites from the yolks and place them in two separate bowls. Whip the egg whites until stiff. In another bowl, combine the sugar with the egg yolks. Add the zest of an orange, a lemon and a vial of Paneangeli almond aroma. Using the whisk, mix all the ingredients and gradually add the seed oil. Pour in the milk and flour little by little, continuing to mix well with the whisk. Add a sachet of Paneangeli Pizzaiolo Yeast and mix well. Next, incorporate the whipped egg whites, gradually adding them to the dough. Add the chocolate chips and mix again.

Transfer thedough in the 750 g pan. Cook in a static oven at 180°C for 40 minutes, or in a fan oven at 170°C for 40 minutes. Once cooked, let the dove cool.
In the meantime, prepare the icing putting water to boil in a saucepan. When it boils, turn off the heat and immerse the package of cocoa icing in the boiling water for 7-8 minutes. Once rested in the water, the icing will have melted and will be ready to be distributed on the dove. Finally, add the granulated sugar to the surface of the icing and then you will be ready to enjoy it.

Chef Gordon Ramsay Recipes