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Christmas Panettone, the 2 perfect creams to accompany it. Bruno Barbieri’s delicious recipe. – Gordon Ramsay’s version

The sweet symbol of Christmas is, without a doubt, the panettone or the pandoro. Very often, we would like to be able to fill them at home with different creams according to everyone’s tastes but we don’t always have them available. With the following recipe by Bruno Barbieri I show you 3 preparations of 3 different creams: that one Englishthat pastry chef and that of a simple one wet. This way you can try and have fun preparing them at home and keep them for the duration of the holidays.

3 creams to fill panettone or pandoro

Ingredients

-for the custard

400 g of cream
100 g of sugar
5 egg yolks
2 vanilla pods
5 g of isinglass
Brown ice to taste
Chestnuts in syrup to taste

-for the custard:

500 ml of custard
100g of mascarpone
100g of violet flavored chocolate
Chestnut honey to taste

-for the bathrooms:

500 g of water and sugar syrup
1 cinnamon stick
Dried edible flowers to taste
Pomegranate flowers to taste
Hibiscus flowers to taste
Chamomile flowers to taste

Preparation

For the preparation of English cream start by putting the cream in a pan together with two vanilla pods and bring to the boil. In the meantime, in a bowl, combine the sugar with the egg yolks and mix well with a whisk. Soak the isinglass in a small bowl of water.

Once the cream has reached the boil, let it rest for a few minutes and gradually add it to the sugar and egg mixture in the bowl, continuing to stir. Add the softened isinglass, vanilla seeds, and mix again. Transfer the mixture to the pan and cook over medium heat, stirring constantly. The cream will be ready when it reaches a temperature of 82°C.

Read also: Gastronomic panettone by Iginio Massari, the easy and delicious recipe for Christmas. The master’s secret to making it super soft

Divide the crème anglaise into several bowls different variations:
1. In a smaller bowl, add a ladle of crème anglaise and flavor it with the marron glace cut into small pieces.
2. In another bowl, add the chopped chestnuts in syrup and a little of their syrup to the custard.
3. In a third, mix the custard with the mascarpone and the chopped violet-flavoured chocolate.
4. In the last bowl, add the chestnut honey to the custard.

To prepare the batheselect four glass bottles and insert into each:
1. Dried pink flowers in the first.
2. Pomegranate flowers in the second.
3. Hibiscus flowers in the third.
4. Mixed spices, including cinnamon, chamomile flowers and hibiscus flowers, in the fourth.
Add the water and sugar syrup to each bottle. It is advisable to prepare these infusions a few days before use.

Cut the panettone or pandoro into slices and toast it in a pan with a knob of butter. Subsequently, place the slices on a plate, moisten them with the flavored waters and add a different cream to each slice. Finally garnish with icing sugar and dried flowers.

Read also: Christmas Struffoli: Cannavacciuolo reveals the historic family recipe with the secret of baking paper for frying

Kourabiedes Greek Christmas Cookies Quick and easy recipe – Gordon Ramsay’s version

Kourabiedes are Greek biscuits typical of the Christmas period, buttery, crunchy to the bite with a rich almond flavor and a delicate scent of rose water. A dear friend of Greek origin gave me this family recipe and since then, when I am lucky enough to find myself in splendid Greece, I look for them to taste them, but when I feel like it I prepare them at home. Discover this simple and delicious recipe with me.

Ingredients for

250 g of cold butter
150 g of almonds coarsely chopped from toasted almonds
50 g of whole almonds
75 g of icing sugar
1 tablespoon rose water (if you can’t find orange blossom water)
1/2 teaspoon vanilla extract
1 tablespoon baking powder
a pinch of salt
400 g of all-purpose flour
icing sugar for dusting

Method:

1.Preheat the oven at 200°C. To prepare this kourabiedes (kourambiethes) recipe, start toasting the almonds. Arrange the coarsely chopped almonds (150 g) and sprinkle them with a little water. Cook them for 7-8 minutes, until golden brown, being careful not to burn them. Set aside or refrigerate cool down. In a blender, add the raw almonds (50 g) or if desired, pistachios are also fine and blend until you obtain a powder. Set aside.

2.In a food processor, add the cold butter and sugar; mix for about 10 seconds, until the butter “breaks” and melts completely. Add the ground almonds, a pinch of salt, rose water and vanilla extract; mix for 10-20 seconds, until a smooth mixture is obtained. At the end add the yeast and flour and mix again for 10-15 seconds.

3.Place the mixture in a large bowl and add the toasted almonds; blend lightly with your hands. In order for the kourabiedes to remain soft, it is important that the butter does not heat up or melt. Then wait a bit for the toasted almonds to cool before adding them to the butter mixture. Preheat the oven to 170°C. Line the bottom of 2 baking trays with baking paper and form the kourabiedes. Form a ball with 1 tablespoon (about 30 g) of dough, place it on the baking tray and press with your finger in the center to form a small dimple. Continue with the rest of the dough. Place in the fridge for 5 minutes until you prepare your next pan.

4.Preheat the oven to 170°C. Line the bottom of 2 baking trays with baking paper and form the kourabiedes. Form a ball with 1 tablespoon (about 30 g) of dough, place it on the baking tray and press with your finger in the center to form a small dimple. Continue with the rest of the dough. Place in the fridge for 5 minutes until you prepare your next pan.

5.Arrange the trays with the kourabiedes on the second and fourth racks of the oven. Cook for approx. 15-20 minutes, until they have one light golden hue and they will be completely cooked. Be careful not to overcook them. Leave the kourabiedes to cool a little. If you try to lift them while they are still hot, they will break! Spray the kourabiedes with rose water and sift them with icing sugar. And here are your Greek Kourabiedes biscuits ready, Bon appetit and merry Christmas!

Authentic Carbonara: the chefs’ secrets – Gordon Ramsay’s version

Carbonara is an iconic dish of Italian cuisine, famous throughout the world for its rich flavor and apparent simplicity. However, achieving authenticity and perfection in this Roman classic is no mean feat. This article, dedicated to food and wine enthusiasts, aims to reveal the chefs’ secrets to create an authentic carbonara, respecting tradition and the original taste.

Ingredients and traditional preparation

The choice of ingredients: quality and tradition

The secret of a good carbonara starts from selection of ingredients. We will discuss the importance of using high quality bacon, aged pecorino romano, fresh eggs and durum wheat pasta. These ingredients, in their simplicity, are the beating heart of the dish and must be chosen with care.

Preparation techniques: balance and timing

The preparation of carbonara requires technique and timing. To cook bacon to perfection for a carbonara dish, start by cutting the bacon into strips or cubes. If you prefer a crunchier texture, make the pieces smaller. Before adding the bacon, heat a pan over medium heat. Once hot, add the bacon without oil, as it will release its fat.

It’s important cook it slowlyturning it occasionally, for make it crunchy on the outside and soft on the inside. The bacon should be golden brown and slightly crunchy, but not too hard or burnt. Once cooked, remove it from the pan and let it rest on a paper towel-lined plate to absorb excess oil.

add then the bacon cooked with beaten egg, cheese (Pecorino Romano or Parmigiano-Reggiano), black pepper, and a little pasta water to create the carbonara sauce. Finally, mix everything with the well-drained pasta. The key to the perfect carbonara is simplicity, so focus on the quality of ingredients and on patience in cooking.

Contemporary variations and practical advice

Modern interpretations: creativity and respect

Carbonara has undergone several variations over time, both in Italy and abroad. One of the most common variations involves using pancetta instead of bacon, offering a slightly different and more accessible flavour.

Some variations include the addition of cream, although this modification is often seen by purists as a departure from tradition. Another popular variation is using different types of cheese, such as Parmigiano-Reggiano instead of the more traditional Pecorino Romano, which changes the flavor profile of the sauce.

In some international versions, you can find ingredients such as mushrooms, onions, or even vegetarian variations that replace the bacon with vegetables or plant-based ingredients. Although these variations differ from the classic recipe, they demonstrate the versatility and adaptability of carbonara to different tastes and dietary needs.

Carbonara is much more than a recipe: it’s a tradition, an art, a piece of Italian culture to bring to the table. Through this article, food and wine enthusiasts will be able to immerse themselves in the history and secrets of this beloved dish, learning to enhance every ingredient and every gesture to achieve the authenticity and perfection of carbonara.