Tag: blue jazz

Original recipe how to make the perfect zabaglione cream – Gordon Ramsay’s version

The Eggnog (Zabaglione) is one sweet cream typical of Italian pastry chefbased on egg yolk, sugar and liquor Marsala. From the soft texture And frothyfrom the delicate flavour,is usually served as spoon dessert or accompanying sauce for desserts and cakes. A unique delight that was born in Turin around 1500; in honor of the Franciscan Saint Paschal Baylonprotector of pastry chefs, from whom it takes its name: in Piedmontese dialect is called ‘Sanbajon‘which in Italian becomes ‘Zabajon‘. Thanks to its simplicity it spread immediately as homemade dessert For energy snacks to do in a short time! Follow this Eggnog recipe with the step by step photo and useful tips on how to do it the perfect eggnog cream! Not only very good but also full-bodied !

Just like for the Custard and Mascarpone Cream, there are small ones variations. The one I give you today is the Original recipe of the Eggnog from the Piedmontese grandmother of my husband who evokes the most beautiful childhood memories; with the addition of a couple of chef tricks. It’s about a easy preparation And fast; remember all the ingredients in equal quantities and the use a hot bain-marie in which to add the whip the egg yolks with the sugar; essential practice to achieve the Eggnog cream in complete safety without raw eggs! The secret to have a Zabaglione dense And do not disassemble the compound find all the suggestions in the process . Excellent cold, I love it to serve either way dessert at the end of the meal for dipping Ladyfingers, or Cantucci and Paste di Meliga biscuits; but also to accompany Colomba and slices of Panettone or Pandoro during the holidays!

Eggnog recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	10 minutes	20 minutes


Bass	Italian	Kcal

Ingredients

Quantity for 4 people
4 fresh egg yolks 4 tablespoons of sugar four tablespoons of Marsala liqueur (which you can replace with Vov)

Quantity for 4 people

4 fresh egg yolks

4 tablespoons of sugar

four tablespoons of Marsala liqueur (which you can replace with Vov)

Method

How to make zabaglione cream

First of all, use a bowl that can then fit specifically into a bain-marie saucepan.

Then whip the eggs with the sugar directly in this bowl with the help of an electric mixer, for about 5 minutes, until the mixture is soft and frothy and tripled in volume:

how to make eggnog

At this point, slowly add the liqueur, not all at once, but little by little, always whipping with an electric whisk. The compound must not disassemble.

Finally, transfer the bowl over a saucepan with some water and cook your eggnog cream in a bain-marie over a low heat, stirring with a hand whisk from bottom to top so as not to dismantle the mixture for about 8 minutes – 10 minutes.

Tips on how to make the perfect Zabaione

Attention, if you have a thermometer better for cooking, because the perfect temperature that the cream must reach is 84° ;

If you don’t have a thermometer don’t worry, keep the heat very low, continue stirring from bottom to top, but every now and then move away from the fire to prevent the temperature from getting too hot!

your eggnog is ready when you lift the whisk compound ‘writes’the consistency is not liquid, but not too thick either.

I’ll leave you one last thing trick to speed up, you can also cook directly on a very low heat, the zabaglione will thicken much sooner, but be careful that the cream without it must not exceed 100° otherwise the egg will burn, so in this case you must remove it from the heat every 20 – 30 seconds, stir a few second then put it back on the heat. It shouldn’t be too thick

Finally it has cooled you can further whip it with an electric whisk.

Here’s yours ready Eggnog

eggnog recipe

storage

It can be stored in the fridge for 2 days, sealed with film. Before serving it, work it with the whisk before serving it so that it becomes foamy again.

If you love this preparation, also try my English Cream, and my entire selection of desserts

Trifle cake (with sponge cake or leftover cake) – Gordon Ramsay’s version

There Trifle cake it’s a delicious dessert And anti-waste. It’s about a revisitation of the classic English soup made cake-shaped; directly in the mold with a base of sponge cake (or leftovers of cake you prefer); wet with alchermes and alternated in layers with custard bianca et al chocolate. After rest in the fridge ready to be served in slices with a dusting of cocoa!

For the very quick recipe And super easy you can use the base you prefer. Not only is the classic sponge cake or biscuit dough perfect; but also leftover cake , ladyfingers, or scraps of Panettone or Pandoro. The creams are made with your eyes closed in a little while once coldThey will take us right 10 minutes For assemble everything in an openable pan . I recommend it, just like the Tiramisu Cake; since it is without gelatin the rest for a few hours in the fridge essential to let the dessert settle and then be able to cut the slices. There Trifle cake it is perfect to serve as dessert at the end of the meala little for all occasionsabove all when you have little time availablebut you don’t want to give up bringing a tasty and chic cake to the table!

Trifle cake recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	5 minutes	25 minutes

Ingredients

Quantity 6 people
1 disc of sponge cake or 300 g of cake of your choice, pandoro, panettone 1 dose of custard + 75 g of dark chocolate 100g of Alchermes liqueur 2 tablespoons of bitter cocoa powder to decorate

Quantity 6 people

1 disc of sponge cake or 300 g of cake of your choice, pandoro, panettone

1 dose of custard + 75 g of dark chocolate

100g of Alchermes liqueur

2 tablespoons of bitter cocoa powder to decorate

Method

How to make trifle cake

First of all, do the basics. As for the cream, once ready, divide the mixture. in a larger half for the white cream, the rest for the chocolate one.

Then, add the chocolate flakes to one part while it is still hot, stir vigorously with a hand whisk for a chocolate cream in 5 minutes!

Finally cover both with cling film and leave to cool.

When everything is cold, assemble the cake in a springform pan.

First of all, add a layer of sponge cake or leftover cake of your choice.

Then wet it with the liqueur:

how to make trifle cake

Then proceed to add a first layer of vanilla custard, followed by a disc of sponge cake, a layer of syrup; then a new layer of chocolate cream and finally another layer of sponge cake, wet and finally the last layer of cream.

Please compact the layers very well so that there are no empty spaces.

Finally, place in the fridge for at least 5 hours, preferably overnight. To speed up you can also put it in the freezer.

Before serving, use the knife to detach the sides of the cake from the mold and only then remove the circle.

Finally, use a long-bladed knife to separate the base from the cake tin and let it slide directly onto a serving plate.

Sprinkle with sifted cocoa and serve yours cold Trifle cake

trifle cake recipe

It keeps perfectly in the fridge for 3 days.

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the savory version for the Christmas appetizer! – Gordon Ramsay’s version

The Gastronomic Pandoro it’s a rustic Christmas exquisite and choreographic the savory version of the classic sweet Pandoro. It is achieved with thebrioche dough of gastronomic Panettone, but it’s done bump up And cook in pandoro mold . Once cold, yes slice into horizontal discs and it comes stuffed of your choice with savory creams, cheeses, vegetables in oil, salmon… Finally assembled again And served at the table in all its majesty And goodness ; Everything is fine diner takes its own from the whole favorite sandwich and it’s immediately a party. Not is fantastic to be presented together with the other Christmas appetizers?

It’s about a simple preparation even if it requires a little time available to wait for the various leavenings. There brioche bread base is the super tried and tested one also for the pandoro mold. My advice is to make ahead of time with the dough the day beforethen it seal well and only the the next day you dedicate yourself to filling the gastronomic Pandoro. In this case I created a Stuffed salted pandoro with 4 fillings : among which smoked salmon and mascarpone, one Ham Mousse delicate; olive paté with salad and goat And lumpfish eggs. Of course you can choose vegetables, cold cuts, artichokes in oil, a spread of creamed cod! or anything else you have available! Ideal not only to be served as a Christmas appetizer, but also as an entry to the dinner New Year’s And parties during the Christmas period. Trust me you will do one wonderful figure!

Discover also:

The salted Danube (the original Neapolitan recipe to have it very soft!)

Gastronomic Pandoro recipe

PREPARATION TIMES

Preparation	Cooking	Total
1 hour	30 minutes	1 hour and 30 minutes

Ingredients

Quantity for a classic 1 kg pandoro mould
For the brioche bread: 600 g of Manitoba flour (I use the magic flours and I count it) + to taste 130 g water at room temperature 130 g milk at room temperature 10 g of fresh brewer’s yeast at room temperature (or 1 teaspoon of dry brewer’s yeast) 60 g of soft butter (which you can replace with 60 ml of extra virgin olive oil) 1 medium whole egg 2 medium egg yolks 30 g of sugar 12 g of salt salmon filling: 3 large slices of smoked salmon 2 generous tablespoons of mascarpone mixed with black pepper stuffing with cooked ham: 3 large slices of ham 3 tablespoons drained ricotta mixed with fresh thyme and salt the olive filling: 2 tablespoons of olive pâté (you can also buy it ready-made) a handful of valerian or spinach cheese and lumpfish roe filling: 150 g of goat’s cheese 80 g of lumpfish roe

Quantity for a classic 1 kg pandoro mould

For the brioche bread:

600 g of Manitoba flour (I use the magic flours and I count it) + to taste

130 g water at room temperature

130 g milk at room temperature

10 g of fresh brewer’s yeast at room temperature (or 1 teaspoon of dry brewer’s yeast)

60 g of soft butter (which you can replace with 60 ml of extra virgin olive oil)

1 medium whole egg

2 medium egg yolks

30 g of sugar

12 g of salt

salmon filling:

3 large slices of smoked salmon

2 generous tablespoons of mascarpone mixed with black pepper

stuffing with cooked ham:

3 large slices of ham

3 tablespoons drained ricotta mixed with fresh thyme and salt

the olive filling:

2 tablespoons of olive pâté (you can also buy it ready-made)

a handful of valerian or spinach

cheese and lumpfish roe filling:

150 g of goat’s cheese

80 g of lumpfish roe

Method

How to make salted Pandoro

First of all, make the dough following the GASTRONOMIC PANETTONE procedure

where you can find all the step by step photos and useful tips. Bear in mind that you can also knead by hand.

Finally, once it has risen and risen, butter or oil it well, but without exaggerating, a pandoro mold and place it inside the dough:

how to make gastronomic pandoro

Finally let it rise with cling film at 28° (for about 3 hours)

The leavened salted pandoro is ready when it protrudes beyond the edge by 1 cm:

leavened gastronomic pandoro

At this point you can cook in a preheated static oven. Cook in the medium-low part of the oven at 170° for about 55 minutes.

You will see that it will swell and come out a little beyond the edges, after 30 minutes, if you see that it is browning too much, lower it to 160° and cover with aluminum foil.

Always do the toothpick test to check that it is dry.

Once cooked, remove from the oven and leave to cool in the pan for 15 minutes, then gently remove from the mold so that it comes out without losing its shape.

Then let it cool completely for at least 3 hours and finally seal tightly with cling film and place in the fridge for 1 – 2 hours. This step is essential so that you can cut into discs.

Finally you can cut into discs of 1 cm each with 1 sharp knife. In this one came 10 discs. Unlike panettone, pandoro is taller. So the first and last filling will have the same taste!

fill the gastronomic pandoro

Once you have made the fillings, start from the largest base which is the most rigid and fill with the goat cheese and lumpfish roe mixture.

Then place another matching star-circle of a slightly smaller size on top.

Finally, place another slightly smaller star-circle on top without filling.

This step that you will have to follow for each stuffed star disc will allow you to obtain the “detachable” sandwiches from your gastronomic pandoro.

Finally, fill all the layers in this way: after the taste with lumpfish and goat’s eggs, then ham and ricotta, olive and spinach pâté, mascarpone and salmon and finally lumpfish and goat’s eggs again.

Seal your gastronomic pandoro with cling film and place in the fridge for 2 hours!

Only when serving can you slice following the segments of the star.

Here’s yours ready Gastronomic Pandoro

Savory gastronomic pandoro

It can be kept perfectly for 3 days in the fridge even already filled as long as it is perfectly sealed in cling film.