Tag: ingredients

Products of the month of April – Gordon Ramsay’s version

Products of the month of April


April is a month full of fresh and delicious products that delight the palates of cooking and gastronomy enthusiasts. In this article we will explore the products of the month of April that cannot be missing from your tables, offering advice on how use them to the fullest to create memorable dishes.

Seasonal fruit: strawberries and lemons

Strawberries are the symbol of spring and April is the ideal time to enjoy them to the fullest of their sweetness and fragrance. These red and juicy fruits they are perfect to consume alone, but can also be used to prepare desserts, jams and sorbets. Try pairing them with fresh cheese or adding them to a salad for an unexpected touch of freshness.

Lemons, with their acidic and refreshing flavour, are another undisputed protagonist of April. Use them to prepare lemonades, lemon desserts or to give a touch of acidity to fish dishes and salads. Don’t forget to also use the peel, rich in essential oils that give a unique aroma to any dish.

Spring vegetables: asparagus and peas

Asparagus is a spring must, with its delicate flavor and crunchy texture. You can enjoy them simply boiled and seasoned with extra virgin olive oil and salt, or use them to prepare risottos, omelettes or quiches. Also try pairing them with poached eggs and raw ham for an elegant and tasty dish.

Fresh peas are another April delight, with their sweet flavor and soft texture. You can use them to prepare soups, risottos, side dishes or salads, or enjoy them alone as healthy snack. Rich in protein and fibre, peas are an excellent choice for a balanced and tasty diet.

THE products of the month of April they offer a wide variety of flavors and culinary possibilities to explore. Take advantage of this season full of freshness and creativity to experiment in the kitchen and delight your diners with unique and unforgettable dishes.

Bowl of yogurt and oats, a healthy and dietary breakfast ready in 5 minutes – Gordon Ramsay’s version

Yogurt bowl with oats and fruit


If you are looking for one healthy and dietary breakfast to prepare in 5 minutes you’ve found it! Are you also always in a hurry in the morning? No fear, with this combination of ingredients you can prepare one genuine breakfastsatiating and low calorie contentwithout cooking, just to assemble!

This bowl of yogurt and oats not only satisfies the palate, but also offers health benefits. Let’s see which ones.

The Greek yogurt is now known to be an excellent source of proteins, essential for the construction and maintenance of muscle tissue. Furthermore, it is rich in socceressential for bone and tooth health, and contains probiotics benefits for digestive health.

THE oatmeal they provide soluble fiber, which helps regulate blood sugar levels and promote satiety, as well as being a source of complex carbohydrates that provide long-term energy.

THE Chia seeds they are also precious: they contain a significant amount of fiber, protein, healthy fats (especially omega-3 fatty acids), calcium, magnesium, manganese and phosphorus.

There fresh fruit adds vitamins, minerals and antioxidants, which support the immune system and fight oxidative stress.

The benefits of a healthy breakfast

In summary, the combination of these simple ingredients offers a balanced combo Of proteins, carbohydrates And healthy fats which help keep blood sugar levels stable.

This results in a constant release of energy throughout the morning, avoiding the sudden spikes and drops in energy that can occur with meals high in simple sugars. This energetic stability promotes concentration and productivity throughout the day.

It’s a easy to prepare breakfast and can be customized based on personal preferences and ingredient availability. You can vary the fruit according to the season or personal preference, add a touch of honey or cinnamon for extra flavor, or enrich the mixture with chia seeds or walnuts for an additional nutrient boost.

Have we convinced you? All you have to do is try!

Yogurt bowl with oats and fruit
Yogurt bowl with oats and fruit

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Mousseline cream: Original recipe (easy!) Tavolartegusto – Gordon Ramsay’s version

mousseline cream - Recipe by Tavolartegusto


There Mousseline cream it is a preparation of sweet base typical of French pastry shopborn from the Maison Ladurée. It is made with milk, egg yolks, sugar and vanilla just like a custard but with the addition of butter and once it’s cold, it comes whipped with whisks ! By purchasing one structured consistency and silky which makes it perfect for making curls And decorations on cupcakes and cakes. Other than stuff cream puffs, tartlets, zeppole; to taste by the spoon and of course as a filling for Paris Brestthe dessert she became famous for!

mousseline cream - Recipe by Tavolartegusto

After acareful documentationI have chosen to present to you the Original recipe from the Mousseline cream taken from the book by José Marchel which is my bible for the preparation of many French desserts including Macarons. It’s about a easy makingbut do it pay attention to the cooking step : the cream it shouldn’t overcook to avoid having that egg-like aftertaste! Therefore follow all the advice illustrated with step by step photos and you will obtain a mousseline cream very fragrantwith a delicate yet buttery taste that it literally melts in your mouth! I’m sure it will become among your favorite creams!

Mousseline cream recipe

PREPARATION TIMES




Preparation Cooking Total
20 minutes + rest 10 minutes 30 minutes

Cost Kitchen Calories
Bass French 549 Kcal

Ingredients





Quantity for 4 people / fill 1 24cm cake / fill approximately 20 cream puffs

  • 500 ml of whole milk
  • 4 egg yolks
  • 150 g of sugar
  • 50 g of corn starch (which you can replace with starch or rice starch)
  • 1 vanilla pod
  • 250 g of excellent quality Bavarian butter

Method

How to make mousseline cream

First of all, cut the butter into small pieces and leave it at room temperature.

Then place the milk and vanilla bean seeds in a saucepan and heat over a low heat, but do not bring to the boil.

Then separately whip the egg yolks with the sugar for 3 minutes, until you obtain a very frothy and dense cream and finally add the sifted starch, whisking constantly, obtaining a soft foam:

how to make mousseline cream - Recipe by Tavolartegusto

Finally, slowly add the milk and vanilla to the egg mixture, stirring with a hand whisk.

At this point, transfer the whole mixture back into the saucepan, put it back on the heat over a very low heat and mix with a hand whisk until it thickens.

Be careful, the cream must not boil, the right temperature is 85°C. If you don’t have a thermometer, I’ll tell you a trick: move the cream away from the heat a little from time to time so that it cooks but never reaches the boil, this step is important to obtain a cream without an egg-like aftertaste.

Within a few minutes the cream will have taken on a consistency, it must be quite firm, but slower than the usual cream

cook the mousseline cream - Recipe by Tavolartegusto

At this point, remove from the heat and transfer the mousseline into a bowl, cover with cling film to prevent a skin from forming and leave to cool completely.

When the cream is completely cold, remove the film and add the now very soft butter:

whip the mousseline cream with the butter - Recipe by Tavolartegusto

Add it all and whip with an electric whisk. until you obtain a swollen and smooth mixture.

At this point I advise you to let the cream rest in the fridge for at least 2 hours, preferably overnight.

This is the result of Mousseline cream

mousseline cream recipe - Recipe by Tavolartegusto

How to use Mousseline Cream

You can either stuff That to decorate That plastering cakes its very plastic consistency, also lends itself very well as cream for coating tiered cakes and in sugar paste.

Again due to its consistency, I find it perfect as a frosting for cupcakes, the curls are perfect!

It can also be used for an original filling for Zeppole di San Giuseppe and Bignè. Or to fill cannoncini, tartlets, tarts, cold tarts with the addition of fruit or chocolate!

Finally, with this base you can create numerous Spoon dessert and small glasses, with the addition of biscuits.

storage

The mousseline cream can be kept in the fridge for 2 – 3 days.

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