Tag: dessert

Table Etiquette: Dessert or Fruit? Find out the Correct Order – Gordon Ramsay’s version

Table Etiquette: Dessert or Fruit?  Find out the Correct Order

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Who has never wondered whether to serve dessert or fruit first? This question often arises, especially when we have guests for dinner. Let’s see what the etiquette says about this.

Dessert or Fruit: Which Comes First?

According to etiquette, some precise rules must be followed to conclude a meal. First, you serve the cheeses, which must be removed from the refrigerator at least an hour in advance during the winter (and a little longer in the summer). It is important to remove the wrapping and place them on a wooden cutting board or a special plate.

Next, it’s the turn of dessert, which can be a cake, desserts, ice cream, and so on. Finally, to conclude the meal, fruit is served. Fruit has the function of “refreshing” the palate and eliminating the fatty and sugary sensation left by the dessert. After the fruit, those who like it can finish with a cup of coffee. However, remember that drinking coffee in the evening can cause insomnia and difficulty falling asleep, so it is better to reserve this habit for lunch or breakfast.

Considerations on Fruit after Meals

Eating certain fruits immediately after meals can, in some cases, cause abdominal swelling, especially if the meal was large. If, however, you have eaten lightly, with foods such as vegetables or legumes, consuming a fruit rich in vitamin C, such as kiwi, may be a good idea. This also helps improve the absorption of iron contained in plant foods.

In conclusion, the advice is to pay attention to the type of fruit you eat immediately after the meal, especially if it was abundant. Better to choose fruits that aid digestion, such as pineapple, papaya or strawberries.

Discovering and respecting the correct order in serving dessert and fruit not only makes the meal more enjoyable, but also shows attention to detail and respect for the traditions of etiquette.

lucadeejay

Father, Husband, Journalist. A #GlutenFree and #Fearless traveller.

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Benedetta Rossi’s magical coffee cake, the dessert that melts in your mouth better than tiramisu. It’s all done with just one dough – Gordon Ramsay’s version

Magic coffee cake

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Magic coffee cake

The magic coffee cake it is an irresistible dessert that conquers not only for its flavor, but also for its unique and scenographic appearance. Easy to prepare, this dessert surprises with its ability to create three distinct layers during cooking: a soft upper one like sponge cake, a creamy central one similar to a flan, and a compact and darker lower one, similar to a pudding. Perfect for those who love the taste of coffee and want a original dessert to be served at the end of the meal, the magic coffee cake is a real delight that deserves to be tried. Let’s find out with the recipe Benedetta Rossi.

Magic coffee cake

Ingredients

  • 4 eggs
  • 180 g of sugar
  • 120 g of melted butter
  • 120 g of 00 flour
  • 250 ml of coffee
  • 250 ml of milk
  • Icing sugar to taste for decoration

Preparation

To start preparing the magic coffee cake, separate the egg whites from the yolks and whip the egg whites until stiff with an electric whisk. In a separate bowl, beat the egg yolks with the sugar until smooth a clear and frothy mixture. Add the melted butter, mixing well, and then incorporate gradually the flour, continuing to mix until a smooth mixture is obtained. At this point, join coffee and milk, mixing well with a whisk until you obtain a liquid mixture. Next, gently fold in the whipped egg whites.

Mix with slow movements from bottom to top so as not to dismantle them. Prepare a rectangular baking dish (18×25 cm), line it with baking paper and pour in the mixture. Cook in a preheated static oven 150°C for approximately 80 minutes. Once cooked, let the cake cool in the baking dish, then remove it and adjust the edges with a knife. Cut it in squares and dust with icing sugar before serving. You can enjoy it warm or let it rest in the fridge for a couple of hours. Your magic coffee cake ready. Enjoy your meal!

Read also: Cold cake with wafers and coffee by Benedetta Rossi, better than tiramisu. It can be done in 10 minutes without cooking and is even better

Magic coffee cake

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Benedetta’s hazelnut millefeuille, the quick no-knead dessert with Oro Saiwa. She doesn’t cook anything and it’s delicious – Gordon Ramsay’s version

saiwa gold millefeuille

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saiwa gold millefeuille

There a thousand leaves it is an evergreen dessert in the kitchen, and Benedetta’s idea of ​​transforming it with Oro Saiwa biscuits and hazelnut is truly intriguing. It is a very simple, quick and irresistibly delicious variation, certainly appreciated by everyone with its combination of crunchiness of the biscuits and creaminess of the hazelnut cream. It will be perfect as a birthday cake or as a dessert at the end of a meal. Try it now!

Hazelnut millefeuille with saiwa gold

Ingredients

-for the base

  • 250 g of Saiwa Oro Classico Gold Biscuits

-For the cream filling

  • 500 ml of already sweetened whipping cream
  • 250 g of mascarpone
  • 250 g of hazelnut spreadable cream

-for bathing and decoration

  • 150 ml of coffee
  • 150 ml of water
  • chopped hazelnuts to taste

Preparation

First prepare the wet mixing the coffee and water in a bowl. Dedicate yourself to filling cream: pour the cream into a bowl and whip it with an electric whisk. When the cream is well whipped, add the mascarpone and mix to incorporate it.
Finally add the hazelnut cream and mix it with a spatula.

Pour the cream into a piping bag (you can use the nozzle you prefer, simply cutting the tip of the bag with scissors).
Assemble your millefeuille, also keeping the Oro Classico biscuits and the syrup on hand. Immerse the biscuits in the syrup and gradually place them in a 16×32 cm rectangular tray, creating a first layer of two rows of 6 biscuits each. Cover with lots of side by side tufts of cream.

Now create a second layer of biscuits soaked in the syrup and a layer of tufted cream on top. Continue with a third layer of biscuits and then one of cream, and finally a final layer of biscuits and one of cream. Complete by decorating the surface with a little chopped hazelnuts. Put your hazelnut millefeuille cake in the fridge to rest for at least an hour and then enjoy it! Enjoy your meal!

Read also: Millefeuille bites with Italian Chantilly cream and black cherries. Ready in an instant

saiwa gold millefeuille

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