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Gluten Free and Planetary Chocolate Colomba – Only 3 hours of leavening – Gordon Ramsay’s version

Gluten Free and Planetary Chocolate Colomba - Only 3 hours of leavening


If you want to make a gluten-free chocolate colomba, beautiful and without a mixer, I recommend this one, with just one bread mix and a few steps, you will put on the table one of the most spectacular desserts ever seen! I chose to fill it with chocolate chips, but suggest your favorite variations in the comments below!

Family 💛 for an inclusive and good Easter for everyone, a dove that tastes like a dove!

1 – Use the spatula as if it were a dough hook: choose a handy but sturdy spatula, possibly with a single body and made of silicone.

2 – Look at the perfect consistency… the finger doesn’t get dirty: what to do? Follow the recipe, doses and mix indicated to the letter (always in the “i” next to the ingredient)

3 – Spread the soft butter with a spatula and knead: soften it in the microwave at 600 W for 40 seconds.

Tart with ricotta and chocolate by Benedetta Rossi, Other than pastiera. Sicilian cake for Father’s Day – Gordon Ramsay’s version

Ricotta Tart And Chocolate


Ricotta Tart And Chocolate

The tart with ricotta and chocolate it is the dessert that will make lovers of ricotta desserts happy. For the filling we were inspired by Sicilian cannoli, a delicacy recognized throughout the world. We therefore need to prepare a tasty one ricotta cream and then fill it with chocolate chips. For the pastry, however, we did not use butter, following the recipe Benedetta Rossi. The positive side of this preparation is that the pasta will not have to wait for the classic resting times in the refrigerator, but it will ready immediately to be laid out. An extra help to be able to spend less time in the kitchen

Tart with ricotta and chocolate

Ingredients x 8

  • eggs 2
  • sugar 170 g
  • sunflower seed oil 80 ml
  • flour 370 g
  • ricotta 500 g
  • 1\2 lemon zest
  • chocolate chips 100 g
  • powdered sugar

Preparation

The first thing to do to prepare the ricotta and chocolate tart It’s shortcrust pastry. In a bowl combine the eggs, oil, 100 grams of sugar and yeast. Mix well and add the flour, a little at a time. Incorporate it helping yourself first with a fork. When it takes consistency, transfer it to a work surface and continue With the hands, mixing in the remaining flour. Roll out with a rolling pin on baking paper sprinkled with flour. Grease and flour the cake tin and place the pastry at the base, turning it upside down directly with baking paper. Remove any excess pasta that overflows and keep it aside.

Let’s now move on to stuffing. In a bowl, combine the ricotta, 70 grams of sugar, the grated lemon zest and the chocolate chips. Mix well but delicately and spread the cream over the pastry. Level with the help of a spoon. With the pastry that you removed from the edges, create the classic decoration for the tarts, or indulge your imagination. Cook in a static oven 180 degrees for 40 minutes. Leave to cool before removing from the pan. Transfer to a serving plate and sprinkle with icing sugar. Your tart with ricotta and chocolate ready.

Nutellotti, the recipe for Nutella biscuits – Gordon Ramsay’s version

Nutellotti, the recipe for Nutella biscuits


There recipe of Nutellotti is more easy what can be said: 3 will be enough ingredientsa bowl and a spoon, 10 minutes in the oven and the snack ready.

You can also mix them with the little ones and decorate them as you like: I used the grain of pistachios and some sugar stars, but chopped hazelnuts or rapé coconut will also work well, the choice is yours!

In a bowl we mix the ingredients, shape them into balls of dough which we dig in and cook; once ready we let them cool and then fill them with cream of hazelnuts.

Tips for flawless biscuits

  • Let the dough rest in the fridge for 15 minutes before shaping the biscuits;
  • Before baking the biscuits, place the tray in the fridge for at least 30 minutes: baking them while cold will keep the hollowed out shape;
  • As soon as they come out of the oven, the biscuits will still be soft: so, if they have swollen slightly, you can dig them out again to make sure the filling is generous.

More recipes to try

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