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Homemade creamy coffee liqueur Quick and easy recipe | – Gordon Ramsay’s version

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Creamy homemade coffee liqueur: a coffee liqueur with a creamy consistency like Baylies, perfect to sip after dinner or to use as a topping for ice cream (preferably with vanilla). The flavor is very reminiscent of tiramisu.

Ingredients for 500 ml

  • coffee for moka
  • 200 ml fresh cream
  • 70 ml of milk
  • 200 grams of granulated sugar
  • vanilla bean
  • 80 ml of pure food alcohol 95 °

Video recipe Creamy coffee liqueur:

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How to make homemade creamy coffee liqueur

The first thing to do is pour the cream and milk into a saucepan, bring to a boil and remove from the heat. Immediately pour the sugar into the saucepan and mix well to dissolve all the sugar.

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Creamy homemade coffee liqueur

At this point we prepare 3 mocha in a row.

  1. The first following the classic procedure. The coffee obtained is left to cool.
  2. Let's make a small coffee like this: let's prepare a second mocha using the coffee obtained from the first mocha instead of water, we keep the flame very low. We leave the coffee obtained from this second mocha to cool.
  3. We repeat this process for a third mocha using the coffee obtained from the second mocha.
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Creamy homemade coffee liqueur

In this way we will obtain a very dark restricted coffee, the quantity will correspond to approximately one cup and will be sufficient for half a liter of liqueur (Obviously, to double the doses and therefore for a liter of liqueur you will need a 4-cup coffee maker).

We pour the coffee in the sweetened cream and mix well

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Creamy homemade coffee liqueur

Finally, add the alcohol and mix again. When all the ingredients are well blended, we can pour into the bottle.

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Creamy homemade coffee liqueur

We refrigerate at least a week before consuming the liqueur.

It can be kept (always in the fridge) for a few months.

Creamy homemade coffee liqueur

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Good coffee !

3.1

Ruby Chocolate Ganache Cream (pink without dyes) Recipe in 5 min! – Gordon Ramsay’s version

Ruby Chocolate Ganache - Ruby Chocolate Cream


There Ruby chocolate ganache it's a sweet cream delicious and greedy! Made with suns 2 ingredients: cream is ruby chocolate, or the pink chocolate ; a variety of chocolate completely natural, without dyes is without added preservatives! Which differs for its own fruity flavor is pink color ; thanks to the presence of pigments found in cocoa beans which are grown exclusively in Ecuador, Brazil is Ivory Coast! His taste is color natural are exalted in this pink chocolate cream by consistency velvety perfect to stuff, to decorate, realize numerous spoon dessert! believe me mouth-watering!

Ruby Chocolate Ganache - Ruby Chocolate Cream

It is a preparation very easy is super fast! Which is made just like the classic Chocolate Ganache! You will need them only 5 minutes of time to prepare it; the necessary to cool down and is immediately ready to use as you prefer! As well as any type of ganache this too it must be used raw! her compact consistency will allow you not only to stuffing cakes, tarts, Cream Tart, Macarons stuffing, filling cream puffs, mignon, cookies.. But also to realize plastic decorations is putty tiered cakes, intended to cover sugar paste; use as a cupcake frosting, make desserts and shot glasses with a spoon. Giving life to gluttons Pink sweets! for Valentine's day and not only!

Discover also:

White Chocolate Ganache (exquisite and creamy white version!)

Ruby chocolate cream recipe

PREPARATION TIMES

Preparation Cooking Total

Ingredients

Quantity for 250 gr of product
  • 150 gr of ruby ​​chocolate
  • 100 gr of UHT cooking cream (the one to season the tortellini)

Method

How to Make Ruby Chocolate Ganache

First of all, heat the cream in a saucepan and bring it to a boil at 100 °

How to make ruby ​​chocolate ganacheThen remove from the heat and pour in the pink chocolate. Mix with a wooden spoon until you get a fluid consistency.

Beware that it is a very special chocolate, it could become grainy, lumpy, it could even detach some cocoa butter. Don't worry it's normal.

Let it cool for 5 minutes.

Finally, whip with an electric whisk until you get a velvety and compact cream! At this stage the cream will take on the perfect consistency and you can use it as you prefer! and leave the sweets you make with at room temperature

Here she is Ruby chocolate ganache

Ruby Chocolate Ganache - Ruby Chocolate Cream -

Storage tips

If you have leftover, keep it in the fridge, where it hardens, but don't worry, just heat it up for a few seconds, whisk it and it will be as fresh!

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How to preserve garlic, 12 useful tips – Gordon Ramsay’s version

How to preserve garlic, 12 useful tips - Creative in the kitchen


How to preserve garlic, 12 useful tips - Creative in the kitchen

L'garlic is a bulbous cultivated plant, and belongs to the family of Liliaceae. It has Asian origins and its main use is as a condiment, but it is also commonly used for therapeutic purposes due to the properties jointly attributed to it by science and popular traditions. Widely used in Italian cuisine, the characteristic smell of garlic is due to numerous organic sulfur compounds includingalliin and its derivatives, such as allicin and disulfide of diallyl.
If garlic is not well preserved it cannot be used and can easily sprout, like potatoes and onions.

How to preserve garlic in a perfect way and to make it last longer?

• First of all, when buying garlic, choose bulbs firm to the touch and without signs of germination. Avoid buying bulbs that are too dry, shriveled, soft or stored in the refrigerated counters of supermarkets.

• Eliminate i residues of soil with a dry cloth.

• The temperature ideal for storing garlic is around 12 ° C. Maximum 15 ° C.

• Arrange your garlic heads in a bag of food grade paper (such as bread) or a large mesh fabric.

• Humidity, winter frost and too much light damage garlic in both cloves and bulbs.

• If the outside temperature is hot, in summer, still avoid storing garlic in the refrigerator, but prefer a cool and dry place in the house.

• Many make the mistake of storing it in the refrigerator, the humidity of the refrigerator favors the onset of mold.

• Prefer a place that has a good air exchange.

• Do not use plastic bags or containers.

• The whole bulb keeps much longer. There duration of garlic is reduced when the bulb is divided to remove the individual cloves.

• If stored well in the pantry, a whole head of garlic can last up to 8 weeks. The individual cloves of garlic, on the other hand, last a maximum of 10 days.

• To extend the shelf life of your garlic is possible also freeze it, perhaps chopped or sliced ​​(to be easily ready for use) and placed in a food bag. The garlic frozen it can be kept in the freezer for about 6 months.

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