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the original recipe with step-by-step photos (very easy!) – Gordon Ramsay’s version

English soup


There English soup it's a spoon dessert exquisite and easy, typical of the Italian cuisine, in particular ofEmilia Romagna and central Italy. It is accomplished with a base of sponge cake or savoiardi biscuits, first wet in the liqueur Alchermes from Red and then assembled in layers with Custard vanilla and chocolate alternate! Fresh, creamy, with a unique taste! You want prepare it at home in a few steps? Here is for you English soup recipe accompanied by all Tricks And Advice with step by step photo to make a English soup perfect! In terms of consistency and of taste, as that of the best pastry shops just like the beloved Tiramisu!

English soup

Like any traditional recipe they exist different versions and many small ones regional variants! What I give you today is there Original recipe from the English soup taken from my Italian pastry manual

It's about a very easy preparation And very fast. For the base I chose Sponge cake but you can also use savoiardi biscuits. There Custard is made in 5 minutes with my super fast method and you can divide it in half and in one part add the chocolate! The time that the bases cool down and your trifle is ready to be assembled! You can choose one single pan, or small single portions as in my case; nothing changes, the procedure is identical!

Perfect like dessert at the end of the meal, for a Sunday with family, lunches, dinners And special occasions as Christmas, New Year's, Father's Day; ideal when you have guests, you can realize well in advance, Keep refrigerated and freeze!

Discover also:

Zeppole (soft and without grease with custard, according to the original recipe!)

English soup recipe

PREPARATION TIMES

Preparation Cooking Total
30 minutes 5 minutes 35 minutes

Ingrediants

Quantity for 4 – 6 people

For the sponge cake (which you can replace with 600 gr of Savoiardi):

  • 3 large whole eggs
  • 3 large egg yolks
  • 160 grams of granulated sugar
  • 70 grams of flour. 00
  • 95 gr of potato starch
  • grated zest of 1 lemon
  • 1 sachet of vanilla (or extract)
  • 1 pinch of salt

For the vanilla and cocoa custard

  • 400 gr of fresh whole milk
  • 100 g of fresh liquid cream (which you can replace with 80 g of milk)
  • 6 very fresh medium yolks
  • 150 grams of sugar
  • 30 grams of flour '00
  • 20 gr of potato starch
  • vanilla
  • 75 gr of dark chocolate

To complete:

  • 100 gr of Alchermes liqueur
  • 3 – 4 tablespoons of cocoa powder

Method

How to make the English soup

First of all prepare the base following the recipe you find in SPONGE CAKE

If you want to make the dessert even faster, use ladyfingers. In this case, however, you will have to lengthen the bath with 100 grams of water and soak them front and back as you do for tiramisu.

Then prepare the cream:

First of all, whisk the egg yolks with sugar and vanilla with an electric mixer for 3 minutes until the mixture is very swollen and frothy. Then add the starch and flour while continuing to whip. The mixture must be velvety. Separately, heat the milk. When it comes to a boil, pour over the whipped eggs. Lower the heat slightly. Only when the milk pierces the eggs, quickly turn the cream and turn off the heat at the same time. To see the step-by-step photos look in CUSTARD CREAM

Finally divide the composed in half (1 tablespoon less cream in the part intended for chocolate)

Transfer the white part to a bowl, cover with cling film and leave aside to cool.

Then on the other side add the chocolate bar reduced to flakes, stir constantly with a hand whisk, if it is too thick add 1 tablespoon of milk.

Then also transfer the other cream into a bowl, cover with cling film and leave at room temperature.

Let the bases cool perfectly before assembling your English soup

First of all, decide whether to assemble in a single pan or cup or cups.

Then arrange the sponge cake cut transversely to a thickness of 1 cm on the base, filling all the gaps.

then add a few tablespoons of syrup previously diluted with 4 tablespoons of cold water:

how to make english soup

Finally add a layer of vanilla custard, then a new layer of sponge cake, alchermes and then a layer of chocolate cream. repeat the operation until you reach the edge of your pan or glass.

In my case came two layers of two chocolate cream:

keep the trifle

Finally, place in the fridge for 1 hour then sprinkle with cocoa

Yours is ready English soup!

English soup

Serve cold and keep in the fridge for up to 2 days, then I recommend you freeze it!

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Original recipe with step-by-step photos of the classic Tiramisu – Gordon Ramsay’s version


The Tiramisu (tiramisu) it's a spoon dessert exquisite, great classic from the Italian cuisine, beloved all over the world! realized without cooking, with savoiardi biscuits soaked in the coffee alternating in layers with Mascarpone cream, then covered with bitter cocoa finally it is put in the fridge to rest, to then be served cold! Imagine the creaminess And softness joined to intense taste! A unique delight whose origins are uncertain And disputes between disputes between Piedmont, Friuli Venezia Giulia, Tuscany and Veneto! You want prepare it at home? Here is for you Tiramisu recipe with all tricks And secrets illustrated with step by step photo ; for realized in a short time a Perfect tiramisu! In terms of compact and non-liquid consistency, from balanced taste and delicate; And ease of execution! Own like that of the best Italian pastry shops!

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It's about a easy preparation and also very fast! You can choose whether to make the most genuine homemade Savoiardi yourself, or buy them, of great quality. The secret for best results use cold ingredients from the fridge: Both the coffee to soak the cookies, otherwise they get soaked, both the filling so that it does not run out it turns out firm! but also the rest in the fridge of your dessert! Fundamental so that all flavors blend together.

In this case I have chosen to realize a single pan. But you can safely make a Single portion tiramisu in single coccotte, small glasses, cups.

The Tiramisu' it's perfect like dessert at the end of the meal for all Seasons; in particular for Special occasions And anniversaries as Christmas, Sundays in family, Birthdays, Buffet!

Discover also:

Tiramisu without eggs (perfect variant for children and pregnant women!)

Pasteurized tiramisu (if you don't have fresh eggs, pasteurize them in 5 minutes)

Tiramisu recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes 0 minutes 20 minutes

Ingrediants

Quantity for 6 people – 1 pan of 22 cm

  • 250 gr of ladyfingers
  • 4 – 5 cups of cold espresso coffee from the fridge
  • 500 grams of mascarpone
  • 4 very fresh egg yolks
  • 2 very fresh 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

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

Then separate the yolks from the whites.

Then whisk the egg whites with 40 g of sugar until stiff. Stop when they are very solid.

Finally, whip the egg yolks with the rest of the sugar. Whip until the eggs are dense, frothy, clear and by dropping the mixture from the spoon, it falls heavily!

Whip the cold mascarpone from the fridge with the liqueur with an electric mixer to make it creamy:

how to make tiramisu

Then pour the egg yolks into the mascarpone, mix gently from the bottom up. Do not worry if the mixture is hard, it is normal, be patient and do not rush, otherwise the mixture will be dismantled!

Always proceed from bottom to top and only when the mixture is blended add the egg whites until stiff.

These too must be slowly blended from the bottom up.

The thick and full-bodied Tiramisu Cream is ready:

tiramisu cream

Assemble the Tiramisu:

First of all, dip each Savoyard from both sides into a bowl in which you have poured the cold coffee and place in a pan, creating a base.

When necessary, cut the ladyfingers with a knife to avoid creating spaces:

how to assemble tiramisu

Then add a layer of mascarpone cream. You can do it with a spoon or with a piping bag with a wide nozzle or without a nozzle:

stuff the tiramisu

Then cover with a new layer of ladyfingers soaked in coffee on both sides, without crushing too much.

Finally add a last layer of cream

Finally, place in the fridge to harden for at least 20 minutes, preferably a couple of hours! Before serving, sprinkle with bitter cocoa!

Here is ready Tiramisu

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In the refrigerator for 1 – 2 days, then I recommend you freeze it!

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Crumbled Pandoro with Cream and Nutella (Fast and delicious recipe!) – Gordon Ramsay’s version


There Crumbled Pandoro it's a delicious Christmas cake And rapid; reinterpretation of the classic version! In this case realized with leftovers of pandoro , are enough a few slices, first mashed in a pan to get a shell; then stuffed with cream and nutella in the end covered with pandoro "crumbled". A few minutes of baking in the oven and one is formed crispy crust it's a creamy heart irresistible! Poems for the taste buds! In less than half an hour on the table!

Crumbled pandoro

It's about a very easy preparation! for the realization you can use both Pandoro but also Panettone or a mix of both, what is left over. For the crumbled Pandoro cream and nutella I chose to fill with custard and tufts of Nutella a combination that I love! But you can also choose other fillings: such as Chocolate cream, Coffee cream, Spreadable pistachio cream, or white. To you the choice! The procedure does not change!

Perfect for recycle pandoro and panettone with taste and creativity just like the Rotolo di pandoro, Tartufi di pandoro and Tiramisu with pandoro; to make a luscious and effective last-minute desserts! for the Christmas holidays , New Year's, epiphany!

Crumbled pandoro recipe

PREPARATION TIMES

Preparation Cooking Total
10 minutes 15 minutes 25 minutes

Ingrediants

Quantity for 6 people – 1 mold of 20 cm

  • 350 grams of pandoro (or panettone)
  • 300 gr of custard
  • 7 – 8 teaspoons of Nutella
  • 1 cup of cold coffee
  • powdered sugar

Method

How to make the crumbled pandoro

First of all, cut the pandoro into slices, but pandoro scraps and leftovers are also good.

Then insert them as a base in an openable mold and press well on the bottom and sides making sure to make a shell with an edge of 3 – 4 cm

how to make the crumbled pandoro

Then wet the base with the coffee.

Finally, mash again well, the base must be very compact otherwise the slice will not be cut well.

Finally add the cream and the nutella tufts:

stuff the crumbled pandoro

Then cover everything with the crumbled pandoro. Crush well and compact.

close the crumbled pandoro

Bake in the oven at 190 degrees for about 15 – 20 minutes.

Finally, remove from the oven and let it cool completely for at least 1 – 2 hours before cutting the slice.

Sprinkle with sugar and serve!

Here is ready Crumbled pandoro

Crumbled pandoro

You can keep it at room temperature for 1 day and a half then better put it in the fridge. But before serving, leave it at room temperature to soften the Nutella.

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