Tag: butter

Easy recipe in 15 minutes! – Gordon Ramsay’s version

Tiramisu With Pandoro


The Tiramisu With Pandoro it's a spoon dessert delicious and rapid ! Variant of the classic version; in this case made with pandoro slices, used as a base instead of ladyfingers then dip in the coffee, stuffed in layers with mascarpone cream and finally dusted with cocoa! Fresh, creamy, enveloping and ideal for recycle the leftovers of pandoro or panettone, transforming them in minutes a sweet new and choreographic mouth-watering!

Tiramisu With PandoroFor the very easy preparation, you can use both the Pandoro that panettone or a mix of both. You will need them only 15 minutes, to cut, assemble and yours Tiramisu With Pandoro is ready for go to the fridge! In this case I made it in a single pan, but you can also make it happen in small single portions coccotte or shot glasses!

Perfect like Christmas dessert to conclude lunches and dinners together with Struffoli, Pandoro, Panettone and the classic Christmas sweets; but also in the days following the holidays to give new life to Christmas leftovers!

Discover also:

Stuffed Pandoro (the quick and delicious recipe)

PREPARATION TIMES

Preparation Cooking Total
15 minutes 0 minutes 15 minutes

Ingrediants

Quantity for 1 22 cm pan or 4 – 6 single portions

  • About 300 grams of Pandoro (or Panettone)
  • 4 – 5 cups of cold espresso coffee from the fridge
  • 500 grams of mascarpone
  • 4 yolks
  • 2 egg whites
  • 100 grams of granulated sugar
  • 1 tablespoon of marsala or other liqueur you prefer (alternatively a pinch of vanilla)
  • 2 tablespoons of unsweetened cocoa powder

Method

How to make Tiramisu with Pandoro

First of all, prepare the coffee and place it in the fridge to cool.

Then prepare the filling cream following the step by step procedure found in: TIRAMISU

Finally, weigh the pandoro or panettone, cut it into slices or use the leftovers.

Then place 2 – 3 tablespoons of coffee on the base, add the pandoro in the pan or in single portions by cutting the piece to size of the base and sprinkle with the coffee without soaking too much:

how to make Tiramisu with pandoro

Add the first layer of cream, using the sac à poche with a wide nozzle or with a spoon:

stuff the Tiramisu with pandoro

Then add another layer of pandoro, sprinkle with coffee and complete with a layer of cream:

put the Tiramisu with pandoro in the fridge

Place in the fridge to cool for at least 30 minutes.

Sprinkle with unsweetened cocoa before serving yours Tiramisu With Pandoro

Tiramisu With Pandoro

You can keep in the fridge for 2 – 3 days

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Lentil and chocolate cake – Gordon Ramsay’s version

Lentil and chocolate cake


An unusual dessert perfect for a festive lunch: here is my lentil and dark chocolate cake. An alternative idea to use these versatile legumes.

I don't know about you, but I always get lots of good luck lentils at Christmas and, apart from soups and meatballs, I'm always short of ideas. This is how this chocolate lentil cake is born.

Inspired by my friend Cristina's soft chickpea and chocolate cake, I made a version with lentils, adjusting the doses and ingredients a little.

The result surprised me and, with the right mold, it can turn into a party cake in all respects, other than creative recycling!

Also this recipe it's part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Clic – accendilucegas.it

Lentil and chocolate cake

WHAT

for the cake
  • 500 g of boiled and drained lentils
  • 150 g of dark chocolate
  • 3 tablespoons of unsweetened cocoa
  • 50 g of coconut or brown sugar
  • half a sachet of vanilla baking powder (about 8 g)
  • 2 eggs
  • vegetable milk to taste
  • seed oil to taste
for the ganache
  • 100 g dark chocolate
  • 2/3 tablespoons of vegetable milk
  • red currant to decorate

HOW TO PREPARE THE CHOCOLATE LENTIL CAKE

In a large bowl I beat the eggs with the sugar, I combined the vanilla yeast and the flour and mixed. Meanwhile, I melted the chocolate in a bain-marie, previously chopped, and blended the lentils in a mixer until a homogeneous mixture is obtained. I added these two ingredients to the bowl, the unsweetened cocoa and mixing carefully to mix everything.

Alternatively, you can speed up the operation and blend everything together!

At this point I poured the dough into a pan greased with a little seed oil (a normal 20/24 cm in diameter or, in my case, I used this mold *) and I baked in a preheated oven at 180 ° for 25-30 minutes, a few more minutes for the donut mold (do the toothpick test!) ..

In the meantime, I heated the milk (I used it with almonds, but rice or oats will also be fine) and added the dark chocolate, always chopped to facilitate the operation.

Once the cake is taken out of the oven, cooled and removed from the mold, I poured the warm ganache and decorated with red currants (but pomegranate grains will also be perfect).

Click.
On the contrary, Click.

Lentil and chocolate cake

Carrots: properties, curiosities and useful information Quick and easy recipe – Gordon Ramsay’s version

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Carrots: properties, curiosities and useful information

Seasonality: carrots are present on supermarket counters and greengrocers all year round, but spring is their ideal seasonvegetable and vegetable calendar "width =" 459 "height =" 800 "srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Carrots-properties-curiosities-and-useful-information-Quick-and-easy-recipe-Gordon-Ramsays-version.jpeg 900w, https: // www .sempliceveloce.it / wordpress / wp-content / uploads / 2021/12 / calendars_verdura_stagione-172x300.jpeg 172w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2021/12/calendario_verdura_stagione-588x1024. jpeg 588w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2021/12/calendario_verdura_stagione-768x1337.jpeg 768w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/ 2021/12 / calendars_verdura_stagione-882x1536.jpeg 882w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2021/12/calendario_verdura_stagione-241x420.jpeg 241w, https://www.sempliceveloce.it/ wordpress / wp-content / uploads / 2021/12 / calendars_verdura_stagione-640x1114.jpeg 640w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2021/12/calendario_verdura_stagione-681x1186.jpeg 681w "sizes = "(max-width: 459px) 10 0vw, 459px

Origin: Middle East, the carrot was imported by the Greeks and Romans. At first they were used for medical purposes or to feed animals but, thanks to Caterina De 'Medici, during the sixteenth century carrots began to be used for cooking.

Property: The carrot contains many mineral salts, vitamins and above all beta-carotene, which has an antioxidant and beneficial action for the skin, eyes and heart. Furthermore, its consumption lowers cholesterol levels

Curiosity: Did you know that the carrot was purplish in color? The orange pigment, in fact, is due to some Dutch horticulturists who, in the seventeenth century, made some selections as a tribute to the royal family (The Orange).

Sowing: from February to June; the carrot plant prefers a warm and temperate climate, does not need a lot of water and loves loose and soft soil. The plant has a very slow growth and must be defended from weeds that can steal nourishment from it. for more info on how to grow carrots read here: How and when to sow carrots

Discover other recipes with carrots …

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