Tag: CREAM

Brownies without butter (the genuine and quicker variant!) – Gordon Ramsay’s version

THE Brownies without butter they are gods Chocolate treats delicious, there variant classic Brownies; in this case realized with oil instead of butterwhich makes them more genuinebut also quicker to makeWhy it must not dissolve but just pour! Although equally heavenly upon tasting: same soft texture and creamy inside surrounded by typical crackle crust!

By now you know that I love making ‘variations without’, from the tender cake without butter, to the shortcrust pastry with oil, from the biscuits, to the Caprese; they turn out to be excellent solutionsnot just for intolerant And allergicbut also for those who want ahealthier alternative! or follows one vegetarian diet. So I thought I’d make these Oil browniesNo sooner said than done, time to combine the ingredients in 5 minutesThen cook in the oven. I won’t hide from you that I was skeptical about the result and instead, these Brownies without butter they were one wonderful surprise! Worthy of the most delicious chocolate cakes ever, despite being without butter! Excellent at natural or with the addition of salt flakes on the surface (as in this case); not just for snack, breakfastfrom to carry around, to serve for Buffet; they are also special as dessert at the end of the meal! Serve them with a scoop of ice cream or English cream, there will be applause

Discover also:

Chocolate cake without butter (soft cocoa, ready in 10 minutes)

Brownie recipe without butter

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	30 minutes	40 minutes

Ingredients

Quantity for 9 pieces – 1 24 x 24 cm baking pan measured from edge to edge (actual internal measurement 21.5 cm)
225 g of dark chocolate 200 ml of seed oil of your choice 135 g of ’00 flour 15 g of bitter cocoa powder 225 g of granulated sugar 4 large eggs (or 4 eggs + half a beaten medium-sized one) 1/2 teaspoon baking powder 1 pinch of salt salt flakes to finish (optional)

Quantity for 9 pieces – 1 24 x 24 cm baking pan measured from edge to edge (actual internal measurement 21.5 cm)

225 g of dark chocolate

200 ml of seed oil of your choice

135 g of ’00 flour

15 g of bitter cocoa powder

225 g of granulated sugar

4 large eggs (or 4 eggs + half a beaten medium-sized one)

1/2 teaspoon baking powder

1 pinch of salt

salt flakes to finish (optional)

Method

How to make brownies without butter

First of all, follow the procedure you find in BROWNIES

The ingredients are identical, the only difference is that you pour in the oil gradually after whipping the eggs.

Then follow all the steps from the dough to the cooking times which remain identical and follow all the cooling advice.

Here are yours ready Brownies without butter

brownies without butter recipe

They keep perfectly for 4 days at room temperature, even in a biscuit tin or a cake dome.

How to whip cream: tricks and curiosities – Gordon Ramsay’s version

Whipped cream is an unparalleled delight that can transform any cake or dessert into a sublime experience. However, while it may seem like a simple process, whipping cream takes a little practice and understanding tricks and the nuances involved. In this article, we will explore how to whip cream like a pro, sharing tips, tricks and curiosities to get perfect whipped cream every time.

The right tools

Before you start whipping the cream, make sure you have the right tools available. Use a cold bowl, preferably metal or glass, which will help the cream cool more quickly. Also, make sure the mixer or stand mixer whisks are also very cold. The temperature it is crucial when whipping the cream, since the cold favors the formation of small grains of fat which will help stabilize the whipped cream.

The mounting technique

Whipping cream requires patience and attention to detail. Start by pouring the fresh cream into the cold bowl and start whipping it on low speed to avoid splattering. When it starts to thicken slightly, you can increase the speed of the mixer. Continue whipping until the cream begins to form soft peaks. At this point, add the icing sugar and vanilla, if you want to sweeten and flavor the cream. Continue whipping until the cream forms stiff peaks, but be careful not to over-whip or it will become too thick and buttery.

Curiosities about whipped cream

Whipped cream is a real culinary art, and there are some curiosities that are worth knowing. For example, it is important to use cream with a fat content of at least 36%, as any lower percentage may not whip well. Furthermore, you can flavor the whipped cream with extracts, liqueurs or citrus zest to add a touch of originality to your desserts.

Whipping cream may seem like a simple task, but it requires attention to detail and a good understanding of technique. With the right tools and proper care, you can create perfect whipped cream that will make your desserts even more delicious. Next time you make a dessert, put these tricks and trivia into practice and enjoy a chef’s whipped cream.

Here are some recipes you can try with whipped cream

Nutella and coconut truffles without cooking – Gordon Ramsay’s version

THE Nutella and coconut truffles without cooking are delicious single portion sweets made with Nutella, dry biscuits and coconut flour.

Fat-free and egg-free, these truffles are shaped like a small ball covered with coconut and are served in paper cups. Quick and easy to prepare, they also have the advantage that they do not require cooking. What more could you ask for?

They are ideal for a birthday buffet or for a children's snack or as a delicious after-dinner dessert.

Besides, they're so simple, really within everyone's reach, they are prepared in 10 minutes, then left to rest in the refrigerator for a few minutes and can be eaten immediately!

A real treat for the palate. To make these sweets you can involve your children who will be able to make the various balls and pass them back in the coconut.

When you want something sweet and not demanding, Nutella and coconut truffles are the right choice.

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