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Lemon jam, grandma’s recipe – Gordon Ramsay’s version

Lemon jam, grandma's recipe


Dear friends who are passionate about cooking and food and wine, today I take you on an aromatic and sugary journey, to discover how to create the perfect lemon jam, the one that awakens the senses and transforms every breakfast or snack into a moment of pure happiness. Let’s get ready to immerse ourselves in this culinary adventure, armed with lemons, sugar, and lots of love!

How to make lemon jam

In a fast-paced world, where every moment seems to slip through our fingers, carve out time for create something with your own hands it can be a real lifesaver. And what is more rewarding than transforming the fruits of nature into delicacies to spread on a slice of toast? Lemon jam is just this: a small treasure of simplicity and taste, a bridge between the present time and the traditions of the past.

But how to transform lemons into this magical preserve? The answer lies in the perfect balance between ingredients and in the patience follow the steps carefully. It’s not just about cooking fruit and sugar; it is an alchemical process that transforms simple elements into something extraordinary. It is the magic of cooking, the one that allows us to create, with our hands, something unique and personal.

Preparing lemon jam at home is also a way to rediscover the value of “handmade”, of the quality of the ingredients, of the conscious choice of what we bring to the table. It’s a I invite you to slow downto enjoy the process as much as the result, to share not only the finished product but also the experience of its creation.

And now, without further ado, let’s dive into the practical steps to make our lemon jam. Follow me on this culinary adventure, and get ready to discover the secrets to obtaining a perfect jam, capable of conquering palates and hearts.

More recipes to try

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.

Mousseline cream: Original recipe (easy!) Tavolartegusto – Gordon Ramsay’s version

mousseline cream - Recipe by Tavolartegusto


There Mousseline cream it is a preparation of sweet base typical of French pastry shopborn from the Maison Ladurée. It is made with milk, egg yolks, sugar and vanilla just like a custard but with the addition of butter and once it’s cold, it comes whipped with whisks ! By purchasing one structured consistency and silky which makes it perfect for making curls And decorations on cupcakes and cakes. Other than stuff cream puffs, tartlets, zeppole; to taste by the spoon and of course as a filling for Paris Brestthe dessert she became famous for!

mousseline cream - Recipe by Tavolartegusto

After acareful documentationI have chosen to present to you the Original recipe from the Mousseline cream taken from the book by José Marchel which is my bible for the preparation of many French desserts including Macarons. It’s about a easy makingbut do it pay attention to the cooking step : the cream it shouldn’t overcook to avoid having that egg-like aftertaste! Therefore follow all the advice illustrated with step by step photos and you will obtain a mousseline cream very fragrantwith a delicate yet buttery taste that it literally melts in your mouth! I’m sure it will become among your favorite creams!

Mousseline cream recipe

PREPARATION TIMES




Preparation Cooking Total
20 minutes + rest 10 minutes 30 minutes

Cost Kitchen Calories
Bass French 549 Kcal

Ingredients





Quantity for 4 people / fill 1 24cm cake / fill approximately 20 cream puffs

  • 500 ml of whole milk
  • 4 egg yolks
  • 150 g of sugar
  • 50 g of corn starch (which you can replace with starch or rice starch)
  • 1 vanilla pod
  • 250 g of excellent quality Bavarian butter

Method

How to make mousseline cream

First of all, cut the butter into small pieces and leave it at room temperature.

Then place the milk and vanilla bean seeds in a saucepan and heat over a low heat, but do not bring to the boil.

Then separately whip the egg yolks with the sugar for 3 minutes, until you obtain a very frothy and dense cream and finally add the sifted starch, whisking constantly, obtaining a soft foam:

how to make mousseline cream - Recipe by Tavolartegusto

Finally, slowly add the milk and vanilla to the egg mixture, stirring with a hand whisk.

At this point, transfer the whole mixture back into the saucepan, put it back on the heat over a very low heat and mix with a hand whisk until it thickens.

Be careful, the cream must not boil, the right temperature is 85°C. If you don’t have a thermometer, I’ll tell you a trick: move the cream away from the heat a little from time to time so that it cooks but never reaches the boil, this step is important to obtain a cream without an egg-like aftertaste.

Within a few minutes the cream will have taken on a consistency, it must be quite firm, but slower than the usual cream

cook the mousseline cream - Recipe by Tavolartegusto

At this point, remove from the heat and transfer the mousseline into a bowl, cover with cling film to prevent a skin from forming and leave to cool completely.

When the cream is completely cold, remove the film and add the now very soft butter:

whip the mousseline cream with the butter - Recipe by Tavolartegusto

Add it all and whip with an electric whisk. until you obtain a swollen and smooth mixture.

At this point I advise you to let the cream rest in the fridge for at least 2 hours, preferably overnight.

This is the result of Mousseline cream

mousseline cream recipe - Recipe by Tavolartegusto

How to use Mousseline Cream

You can either stuff That to decorate That plastering cakes its very plastic consistency, also lends itself very well as cream for coating tiered cakes and in sugar paste.

Again due to its consistency, I find it perfect as a frosting for cupcakes, the curls are perfect!

It can also be used for an original filling for Zeppole di San Giuseppe and Bignè. Or to fill cannoncini, tartlets, tarts, cold tarts with the addition of fruit or chocolate!

Finally, with this base you can create numerous Spoon dessert and small glasses, with the addition of biscuits.

storage

The mousseline cream can be kept in the fridge for 2 – 3 days.

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