Tag: apricot

Vegan cream and fruit tart – Gordon Ramsay’s version

There vegan tart with cream and fruit it’s a delicious and healthy vegan alternative to a classic fruit tart. This dessert combines the creaminess of vegan custard with the freshness and sweetness of strawberries and blueberries, all enclosed in a crunchy and fragrant vegan shortcrust pastry shell.

To start, prepare the vegan shortcrust pastrywhich requires only a few common and easily available ingredients.

Once the shortcrust pastry is ready, it is rolled out and placed in a tart pan, then the bottom is pricked with a fork and cooked in the oven until golden. In the meantime, we are preparing vegan custardwhich is prepared like any custard.

Once the tart and cream are ready, spread the cream evenly on the base of the tart and arrange the sliced strawberries and blueberries on top. Strawberries add not only a pop of bright colour but also a natural and fresh sweetness that goes perfectly with the soft cream.

This vegan tart it is perfect to serve as dessert summer or for any special occasion where you want to delight guests with a dessert without the use of animal products. Its combination of flavors and textures is sure to make this tart a hit at any table. Enjoy your meal!

If you like vegan desserts, also try this delicious vegan tart with jam. Or discover 10 quick and easy vegan recipes.

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properties and contraindications of the noble fruit – Gordon Ramsay’s version

Carob: properties and contraindications of the noble fruit

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Lime and pepper risotto, a delicate and fragrant first course. Ideal for a last minute dinner – Gordon Ramsay’s version

If you want to have a romantic dinner or amaze your guests the Lime and pepper risotto is right for you as it is a first course simple, delicate and refined. It stands out for its fresh and citrus flavour, thanks to the presence of lime which gives a pleasant note of acidity, in contrast with the creaminess of the rice. The combination of lime and pepper creates an interesting balance of flavours, with black pepper adding a light spiciness and enhancing the aromas of the dish. Try it now and you will never want to do without it again!

Lime and pepper risotto

Ingredients for 4 people

350 g of Carnaroli rice
1 teaspoon mixed peppercorns
juice of half a lime
1 Lime zest
80 g of Butter
spring onion
salt, vegetable broth to taste

Preparation

Start by toasting the rice in a pan with about half the available butter, leaving it to cook for a couple of minutes over moderate heat. Meanwhile, crush the peppercorns in the mortar.
Subsequently, add the hot broth to the pan, enough to cover the rice by about an inch, and start cooking over a moderate heat.

Finely slice the white part of the spring onion and add it to the pan, while cut the stem part into slices and set it aside temporarily. Add the spring onion scraps to the vegetable broth. Season the risotto with a pinch of crushed pepper and add a light pinch of salt. Continue cooking the risotto by adding the necessary broth.

Once the rice is cooked, remove the pan from the heat and stir in the remaining butter, adding salt to taste. Then add the grated zest of a lime and half of its juice, completing with another pinch of pepper and part of the spring onion stem previously sliced.

Serve your delicate risotto, garnishing each plate with slices of the spring onion stem, a little crushed pepper and a little grated lime zest. Enjoy your meal!

Chef Gordon Ramsay Recipes