Tag: coconut

Soft tart (with clever mould) the basic recipe step by step – Gordon Ramsay’s version

There Soft tart it’s a basic sweet recipe simple and versatile; made with a dough similar to that of a cake which cooks in the typical way clever tart moldfrom which we obtain a soft base And concave in the centerideal from stuff to taste with custard, chocolate cream, ganache, namelaka, mascarpone cream; that you can to decorate with fresh fruit, dry, grains; in this way they can be achieved many types Of Soft tarts And Quick stuffed cakes.

TO difference of the classic tart, it is one easier preparation And quickit will be enough whip the ingredients in 5 minutes . Attention to the realization is the clever mold is essentialthe one with the classic rise in the center so that the central cavity typical characteristic of Soft tart. Once cooked, let cool before filling! With this soft base you can achieve infinite versions , from the choreographic fruit tart, a delicious chocolate tart, the Lindt milk cake; a pistachio tart, the wonderful Kinder bueno cake! Perfect to present on the table as dessert at the end of the meal, for more special occasions! or also birthday cake!

Soft tart recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	15 minutes	25 minutes

Ingredients

Quantity for a 28cm tart mold
150 g of ’00 flour 130 g of sugar 100 ml of milk 2 eggs 80 ml of sunflower seed oil (or equal quantity of melted butter) vanilla (1 sachet or a spoonful of extract) 8 g of baking powder for desserts

Quantity for a 28cm tart mold

150 g of ’00 flour

130 g of sugar

100 ml of milk

2 eggs

80 ml of sunflower seed oil (or equal quantity of melted butter)

vanilla (1 sachet or a spoonful of extract)

8 g of baking powder for desserts

Method

How to make a soft tart

First of all, whisk the eggs with sugar and vanilla in a bowl, stirring constantly, add oil, milk, finally flour and sifted yeast, until you obtain a fluid mixture.

Then butter and flour a craft mold and pour the mixture:

Finally, cook in a hot static oven at 180° for about 20 – 25 minutes on the medium side.

When tested with a toothpick it must be dry!

Then remove from the oven and after allowing to cool for a few minutes in the pan, remove from the mold and leave to cool completely on a wire rack.

when it will be completely there Soft tart it will be ready to fill!

soft tart recipe

I leave you some ideas for filling with sweet creams of your choice

Can I make a soft chocolate tart?

Yes, for the base just use 110 g of 00 flour + 40 g of bitter cocoa powder)

Once cooled, you can keep your soft tart for 3 – 4 days well sealed in cling film, the first day even at room temperature, then better in the fridge.

Quick and easy coconut cookies (only 3 ingredients!) – Gordon Ramsay’s version

THE Coconut biscuits they are gods quick treats And very easy with alone 3 ingredients: coconut flour, egg whites And sugar! Enough 10 minutes to prepare the dough, 15 minutes cooking in the oven and they are ready to taste! Follow this Recipe and you will get gods coconut biscuits scentedfrom the soft texture And chewy inside similar to the Ricciarelli thanks to the coconut that provides moisture ; and delicately crispy on the outside like Meringues. In short, one divine goodness from the embarrassing ease!

By now you know how much you love the coconut sweets: from the soft cake to the cold balls, soft squares, to the creamy tart, they literally sell like hot cakes! This time I wanted to make some CookiesStill quicker of the classic coconut shortcrust pastry. No sooner said than done, time to beat the egg whitesmix them with the other ingredients and a soft doughfrom which biscuits can be formed with a piping bag or two tablespoons ! from this basic version you can create delicious treats Coconut and chocolate biscuits adding to the dough 50 g of drops. You can serve them natural or with one dusting of icing sugar! Just like the butter biscuits and the whipped shortcrust biscuits, the coconut biscuits are also perfect to serve fortea time, snack afternoon, a breakfast with hot milk. Since they can be kept for 1 monththey are also ideal for pack up And give for Christmas! Being gluten free they are also perfect for celiacs just like gluten-free biscuits!

Discover also:

Homemade Bounties (sweets with a coconut heart covered in chocolate)

Coconut biscuits recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	15 minutes	25 minutes

Ingredients

Quantity for approximately 25 pieces
120 g of coconut flour (i.e. grated or grated coconut flour) 2 egg whites at room temperature 120 g of granulated sugar 1 sachet of vanilla or liquid vanilla or seeds of 1 berry (optional) icing sugar to finish (optional)

Quantity for approximately 25 pieces

120 g of coconut flour (i.e. grated or grated coconut flour)

2 egg whites at room temperature

120 g of granulated sugar

1 sachet of vanilla or liquid vanilla or seeds of 1 berry (optional)

icing sugar to finish (optional)

Method

How to make coconut biscuits

First of all, whip the egg whites until stiff with the vanilla and sugar. You will have to obtain a firm and firm mixture.

Finally, gently incorporate the coconut, mixing from bottom to top with a wooden spoon or spatula. The final result must be a firm and soft dough:

coconut biscuit dough

Place in a piping bag with a wide nozzle; alternatively, cut the piping bag at a height of 1 cm or you can use a teaspoon to make small mounds:

how to make coconut biscuits

Then cook in a preheated static oven at 180° for about 12 – 15 minutes in the middle part. If you see that they are browning, add aluminum foil.

Remove from the oven and leave to cool outside the pan on a wire rack.

Finally sprinkle with icing sugar

Here are yours ready Coconut biscuits

coconut biscuits recipe

Save the coconut biscuits

For about 1 month, even longer, in a tin or biscuit tin, away from sources of humidity and heat!

Quality rum: discoveries and secrets for true connoisseurs – Gordon Ramsay’s version

Do you know everything about RUM? If the answer is NO, it is the perfect time to immerse yourself in the world of one of the most fascinating and complex spirits. This liqueur, famous for its characteristic sweet taste and its versatility in mixology, deserves an informed tasting and profound appreciation. Let’s explore together how to distinguish an excellent rum.

The sweetness of rum: a journey into flavours

Rum, with its origins in the warm regions of Jamaica, Cuba, Barbados, and beyond, it is known for its unique sweetness, thanks to sugarcane molasses. But sweetness is not the only distinctive feature of a quality rum. From the choice of raw materials, through aging to the alcohol content, every detail contributes to defining the organoleptic profile of an exceptional rum.

Types and styles

The different styles of rum reflect the cultural heritage of the nations that produce it. Whether it’s the sweet Spanish style, the spicy British or the fruity French, each variety carries with it a unique history and tradition. And with emerging producers around the world, rum has never been more exciting and diverse.

Rum and its secrets: how to recognize it

The art of smelling rum

Before tasting, let’s smell. Hold the glass at a certain distance from your nose, allowing the aromas of caramel, tropical fruit and spices to delicately reveal themselves. Remember, quality is hidden in the finest details.

The look

The color of rum, from crystalline to dark, tells its story: barrel aging, the use of colorings or spices, and the climate greatly influence its appearance. A palette of shades that reveals the path of each bottle.

The consistency

Shaking the glass, we observe the “tears” of the rum. The viscosity of these drops gives us clues to its quality and composition, a little secret borrowed from the world of wine.

Age and aging

The label of a rum can reveal a lot about its aging. But be careful: older doesn’t necessarily mean better. Rum must age for the right amount of time, not too much, not too little, to reach perfection.

Taste

Upon tasting, look for balance and complexity. A good rum should offer a bouquet of flavors, from sweet notes of vanilla and caramel to more intense and smoky hints.

Price and alcohol content

A high-quality rum does not necessarily have to be expensive, but a minimum investment of 25 euros guarantees quality and purity. And as regards the alcohol content, a good rum is between 40% and 50%, perfectly balancing alcohol and flavour.

So, how to recognize a good rum?

Recognizing a good rum requires attention to different aspects, ranging from its origin and production method to its organoleptic qualities. Here are some key elements to consider to distinguish a quality rum:

Origin and tradition: the origin of the rum can give indications on its quality. Some regions such as Jamaica, Cuba, the Dominican Republic, Barbados and Martinique are renowned for their long tradition of rum production. Each area has its own unique style, influenced by local traditions and distillation techniques.
Aging: Aging is crucial to the quality of rum. Rums aged in wooden barrels for longer periods tend to have richer and more complex flavours. However, aging is not the only indicator of quality; even younger rums can be excellent if produced with care.
Alcohol content: Alcohol content can vary, but high-quality rums often have an ABV between 40% and 50%. A high alcohol content can contribute to the complexity of the flavor, but it must be balanced so as not to overwhelm the other flavors.
I wait: the color of the rum can vary from light to dark. This depends on the type of aging and the materials of the barrels. Color can indicate time spent in barrel, but is not always a reliable indicator of quality.
Aroma: A good rum should have a pleasant and complex aroma. Aromas of vanilla, caramel, tropical fruit, spices and wood are common in quality rums. An educated nose can detect the difference between a rich, balanced rum and one of lesser quality.
Taste: Taste is perhaps the most important indicator. A quality rum offers a balance of sweetness, fruity flavors, spicy notes and a pleasant aftertaste. Complexity and length of flavor are generally signs of a well-made rum.
Consistency: A good rum should have a smooth texture and some viscosity. This can be perceived by shaking the rum in the glass and observing the “tears” or streaks it leaves on the walls of the glass.
Price: While price is not always an indicator of quality, very cheap rums may not have the same complexity and depth as those in a higher price range.

Remember, the perception of a “good” rum can vary according to personal tastesso exploring different styles and brands is part of the fun of discovering which rum best suits your preferences.