Brioche With Gluten Free Ice Cream, Without Leavening with Ricotta in the Dough – Gordon Ramsay’s version

Brioche With Gluten Free Ice Cream, Without Leavening with Ricotta in the Dough

Quick brioches with yeast-free and gluten-free ice cream, you prepare them in a short time, they are soft and fragrant and can accommodate your favorite filling inside the ice cream or spreadable cream!

With these doses you will get approx 8 brioches.

Family💚 is not the original brioche with tuppo, but it is an excellent alternative to quickly have a fresh and super-greedy dessert!

Even if the dough is not the original one, aesthetically it can be nice to reproduce its appearance! Just divide the dough by weighing the balls, the 90 gr base, the 15 gr “tuppo”.

The dough is very soft but with a very light dusting of the mix, you can get smooth balls with your hands, form a small dimple on the top with your thumb and place the smaller round ball on it.

There brushed with milk it will ensure you a beautiful golden color as well as seal the brioche!

As soon as they are taken out of the oven, cover the brioches with one tea towel cleaned up so that their own moisture keeps them soft.

Once cold, you can cut them, fill them with ice cream and consume them immediately, or keep them empty in a bag for food tightly closed and refill at the moment of consumption.

If the brioche hardens a bit (it depends on what flour you use and also on how it is cooked) you can lightly pass it in the microwave, but without letting it overheat and then cut it and fill it with ice cream or spreads.

Homemade Gluten Free and Butter Free Ice Cream Biscuit Without Oven – Gordon Ramsay’s version

Homemade Gluten Free and Butter Free Ice Cream Biscuit Without Oven

#Family hello, this is a very good ice cream biscuit, cooked in a pan, without gluten and butter, with few ingredients, simple dough with ricotta, Handmade. You bake the biscuit without an oven and you can fill it with the ice cream of your choice, packaged or homemade.

With these doses you will get 8 cookies.

A delicious variant, reminiscent of a famous packaged biscuit ice cream, is obtained by adding to the dough chocolate chips before rolling out the disc and then proceed as per recipe.

It seemed to me a more practical solution, especially in summer, to cook in a pan, but if you want you can try making them in the oven; I would say static mode at 180 degrees for 15 minutes, but you have to control them and adjust the shot according to your oven.

Our homemade ice creams: all the recipes!

This ice cream biscuit can be filled as soon as it is cold, or preserved in airtight bags and stuff at the moment of consumption, or fill with ice cream, close with transparent film like candy and place in the freezer.

When you want to eat it, obviously the cookie will be frozen, so take it out first, or you can microwave it at 180W until it softens slightly.

Passive cooking pasta with clams – Gordon Ramsay’s version

Passive cooking pasta with clams

Everyone really likes pasta with clams, but what if there was a way to make it sustainable too? Let's try passive cooking together.

Maybe not everyone knows that, once it reaches a boil and "thrown the pasta", after the first two minutes with the stove on, the pasta can cook until it reaches the time indicated on the package, with the stove off and the lid closed. In addition to saving energy, the nutritional values ​​of starch and gluten are preserved. A pasta (with clams but not only) more digestible and that satisfies longer.

Part of the cooking water will be used to cook the clams in a pan, to which the pasta and organic lemon zest will be added. To complete, crumbled bread, sautéed in a pan with Mediterranean flavors and extra virgin olive oil. And the recipe becomes doubly waste-free if you use your dry stale bread, blended in a food processor, to make this crunchy and tasty topping.

The secret to a really top clam pasta? I have three!

  1. When you pour the pasta into the pan, add a coffee cup of cooking water. The starch contained will create a delicious cream.
  2. Grate a little lemon zest onto the finished dish (choose organic and with edible peel, please). It will give a really pleasant and unexpected flavor twist.
  3. Blend 2 slices of stale bread in a blender until you get irregular crumbs. Pour them into a pan with hot oil and a mix of aromatic herbs until they become golden and crunchy. Finally sprinkle them on the pasta before serving.

And if you want to try the classic spaghetti with clams, here is the recipe for you!

This recipe is 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.

Passive cooking pasta with clams

post made in collaboration with Clic – accendilucegas.it
ingredients for 4 people


  • 1 kg of clams
  • 300 g of short pasta
  • 1 clove of garlic
  • 2 tablespoons of extra virgin olive oil
  • 1/2 glass of wine
  • the zest of half an organic lemon
  • Salt to taste
  • a few grains of black pepper
  • a bunch of parsley
  • 2 slices of stale bread


First of all, I took care of cleaning the clams, preferably genuine, which I left to rest for one night in cold water and salt (70 mg of salt per liter of water, as in sea water).

After at least 12 hours of rest, I drained the clams and passed them under cold water, tapping them to make sure that all the sand has come out.
In the meantime, I heated a very large non-stick pan with oil and garlic, combined the drained clams, blended with the wine, letting it evaporate, then covered for 3 minutes to make them all open completely.

how to prepare clams how to prepare clams how to prepare clams

At the same time I took care of the passive cooking of pasta, dipping my feathers in plenty of boiling salted water. I let it boil over the flame for 2 minutes, stirring to keep them from sticking, then I covered and turned off the flame, finishing cooking for the time indicated on the package. In my case, with a cooking of 11 minutes, I let it cook over the heat for 9 more minutes.

Passive cooking of pasta Passive cooking of pasta

I drained the pasta al dente, keeping a cup of its cooking water, and added it to the open clams. I added a drizzle of oil and fresh parsley.

On the contrary, Click.

Passive cooking pasta with clams

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page