Tag: Apple

Coconut Easter Treats Quick and easy recipe – Gordon Ramsay’s version

Coconut Easter treats: with only 3 ingredients and coconut nests with chocolate eggs, they are very easy to make and fun to do with the help of children. In the video below, my daughter helps me who had fun messing around! The taste is that of the typical coconut sweets!

Ingredients for 8 Easter nests

125 gr of Rapè coconut (grated) / coconut flour
90 gr of egg whites (about 3 eggs)
40 gr of granulated sugar
Hazelnut cream
24 chocolate eggs

VIDEO RECIPE COCONUT EASTER SWEETS below:

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In a saucepan with a thick bottom, mix the coconut, egg whites and sugar, put on low heat for 3-4 minutes, stirring to prevent sticking to the bottom and to mix the ingredients well.
Let it cool down.
We use the muffin pan: butter it and cut strips of parchment paper, put 2 crosswise in each mold (they will be used to easily extract the nests once cooked and cooled). We create the nests by putting about 3 teaspoons of the mixture in each mold, press lightly on the edges to give the shape.
We bake a 140 ° for 20 minutes or in any case until golden brown.
Remove from the oven and let the nests cool and in each one put a little hazelnut cream (Nutella) and 3 chocolate eggs. The hazelnut cream will serve as a glue for the eggs.

Coconut Easter treats

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Happy Easter

3.1

Sicilian chocolate granita Quick and easy recipe – Gordon Ramsay’s version

Sicilian chocolate granita: preparation without ice cream maker. The tradition of Sicilian granita has its roots in Arab domination, over time the preparation and the taste has been refined especially on the eastern side of the island, in a refined product that truly conquers everyone. Sicilians enjoy it for breakfast with the famous brioche with tuppo, or as a snack, but never after a meal. the tastes are different, lemon, mulberry, coffee, almond and pistachio. Today I propose the chocolate one, delicious with the addition of whipped cream as it is served in Messina and Catania.

Ingredients for 6 people

110 gr of good quality bitter cocoa
90 gr of granulated sugar
1 liter of cold water
1 tablespoon of corn starch
1 teaspoon of vanilla extract (or vanilla seeds)
Whipped cream (or whipping) for desserts (optional *)
dark chocolate chips to decorate (optional *)

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⬇️WATCH THE VIDEO: How to make chocolate GRANITA BELOW⬇️

In a saucepan we sift together bitter cocoa is cornstarch
let's add it caster sugar With the'vanilla extract
While mixing everything, add a little at a time 750 ml of cold water
We put the pot on the fire and, stirring, bring to a boil, after boiling let it thicken (always on the fire) for about 3 minutes, the consistency must still be quite liquid.
We remove the pot from the heat and add more 250 ml of cold water, mix and pour the mixture into a cold steel pot (kept in the freezer for half an hour). We cover with film and put in the freezer for 5-6 hours.
From time to time we mix the mixture (We “scratch” with a fork to chop the ice crystals). The consistency will be like the slushes of the bar, quite liquid
Put a little whipped cream on the bottom of the glass, add the granita and decorate the surface with more whipped cream and a few drops of dark chocolate.

Enjoy your meal!

N.B. If the granita is to be consumed the same day about 6 hours in the freezer, stirring the mixture every 2 hours.

If instead it should be consumed the next days then go removed from the freezer an hour earlier to serve it and passed in the blender or mixer to crush the ice crystals formed.

Sicilian chocolate granita

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Enjoy your meal!

3.1

Spaghetti Burrata And Gambero Rosso Recipe – Gordon Ramsay’s version

To prepare the spaghetti burrata and red shrimp, finely chop the spring onion, transfer a part of it into a pot with a drizzle of extra virgin olive oil, the datterino tomatoes and a little water. In another pot, transfer the remaining part of the onion, the yellow tomatoes, a little water and also add a drizzle of oil here.

We leave both pots on the stove for about 20 minutes. After this time, we blend the yellow tomatoes and the datterino tomatoes separately.

We clean the red prawns and prepare a tartare.

Cook the spaghetti in salted water and transfer them to a pan with the blended yellow tomato. We keep for a few minutes on low heat.

We are ready to serve: on the bottom of the plate spread the datterino sauce, lay the spaghetti, burrata, shrimp tartare, a few basil leaves and pepper to taste on top.

The shrimp heads can be used to prepare a fish broth to be added to the pasta during creaming or for other tasty preparations.