Tag: Garlic

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

the perfect recipe (creamy like in a restaurant) – Gordon Ramsay’s version

The Linguine with prawns I'm a first course of fish typical of Italian cuisine; made with pasta long and fresh shellfish. Give her carcasses is obtained a delicious cartoon; a part of whole scampi are seared in a sauce with cherry tomatoes, garlic, chilli and parsley; another part of scampi come in cream which combined with the various funds prepared; will become the creamy and succulent dressing where the pasta "Will risotto" to perfection for a amazing result! From the linguine with scampi creamy, savory, from the accent slightly sweet and from delicate scent of the sea! Believe me if I tell you, thanks to tricks And step by step secrets they will come good like in a restaurant ! Just like Spaghetti allo scoglio and Spaghetti alle vongole!

After various experiments I have arrived at what I think is the Perfect recipe from the Linguine with prawns, for taste, texture and also ease of execution!

In fact it is one simple preparation and also rapid! The secrets for an excellent result are: the creation of Crustacean Comics, directly from waste; which will allow you to give a genuine and unique taste of the sea. There reduction in cream of one part of scampi to give a watering creaminess and finally agreat pasta! I chose the Sgambaro linguine yellow label 100% Italian wheat; with a rough and full-bodied texture, which they keep cooking perfectly and welcome the seasoning flawlessly!

Perfect for the most special occasions, from Christmas Eve at the dinner of Saint Valentine! Try them and you will amaze who you love with them best linguine with prawns ever!

Linguine with scampi recipe

PREPARATION TIMES

Preparation	Cooking	Total
40 minutes	15 minutes	55 minutes

Ingrediants

Quantity for 4 people
320 gr of Sgambaro yellow label linguine 1 kg of scampi (about 20) 3 tablespoons of extra virgin olive oil 2 cloves of garlic 10 cherry tomatoes parsley 1 chilli salt

Method

How to make Linguine with prawns

First of all peel the prawns without breaking them, recovering the carcasses by carefully cutting with a scissors from the inside. Leave intact, attach only the tails and place the carcasses in a pot:

Then add 3 tablespoons of oil, 1 clove of garlic, a bunch of whole parsley to the pan of the carcasses and let it brown for 1 minute, then blend with 1/2 glass of white wine and let it evaporate completely.

Finally add 2 glasses of water and cook for 40 minutes over low heat. Finally, filter your shellfish stock with a sieve and set it aside.

Meanwhile, cut the cherry tomatoes in half, sauté them with 1 peeled garlic clove, 2 tablespoons of oil, the chilli pepper if you like and chopped parsley for 2 minutes, add all the prawns and cook for 3 minutes with the lid on:

Finally, remove the garlic and chilli. Drain the tomatoes from the pan and set them aside, drain the prawns from the pan and set them aside so that only the cooking juices remain. Then blend 10 scampi with a blender to obtain a cream:

Then cook the linguine for exactly 3 minutes.

Here is the direct link to the shop: https://shop.sgambaro.it/ where you can buy the LINGUINE,

using the discount code TAVOLARTE2022 (to write capitalized and all attached)

you will be entitled to 20% discount on ALL Sgambaro e-commerce products https://shop.sgambaro.it/

valid for the next 15 days!

Finally, transfer them directly to the pan with the cooking juices together with 2 ladles of shellfish fumet boiling over medium heat.

let it cook over medium heat until the pasta is al dente.

Be careful to slowly add the hot comic if they are dry.

2 minutes before completing the cooking, add the cream of blended scampi, a drizzle of oil, finely chopped parsley and cook.

Only when cooked, add cherry tomatoes and whole scampi, stir in a heat for 1 minute and plant hot. with all the cream dressing

Yours are ready Linguine with prawns

Try them soon!

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Gluten Free Heart Brioche, Cream and Chocolate – Easy Dough Without Butter and Oil – Gordon Ramsay’s version

Gluten-free brioches are easy and versatile with this recipe without butter And oil with cream in the dough! I gave my croissants a shape a heart, I filled them with custard and chocolate, excellent for a breakfast, snack or delicious dessert.

With this dose you will get 24 small brioches (my heart mold measures 7 cm in the widest part!)

# Family💚 I am extremely happy to share this beautiful, versatile and delicious recipe that you can give a thousand shapes and fill as you like!

You know I'm crazy about custard, I couldn't help but put it in these sweet hearts! For the sweet tooth, any type of spreadable cream (hazelnut, pistachio, almond) or jam is also fine.

Chef Gordon Ramsay Recipes

Tag: Garlic

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

The right tools

The mounting technique

Curiosities about whipped cream

Here are some recipes you can try with whipped cream

the perfect recipe (creamy like in a restaurant) – Gordon Ramsay’s version

Linguine with scampi recipe

How to make Linguine with prawns

Incoming search terms:

Gluten Free Heart Brioche, Cream and Chocolate – Easy Dough Without Butter and Oil – Gordon Ramsay’s version

See also => Gluten Free Custard and Chocolate Cream – One Foolproof Recipe for Two Tastes

The right tools

The mounting technique

Curiosities about whipped cream

Here are some recipes you can try with whipped cream

Linguine with scampi recipe

How to make Linguine with prawns

Incoming search terms:

See also => ​​Gluten Free Custard and Chocolate Cream – One Foolproof Recipe for Two Tastes

See also => Gluten Free Custard and Chocolate Cream – One Foolproof Recipe for Two Tastes