Tag: ingredients

Tiramisu'con Ricotta without eggs Quick and easy recipe – Gordon Ramsay’s version

Tiramisu with ricotta without eggs and mascarpone: overturning the great classics such as tiramisu is a practice often criticized and yet so much fun! I replaced the mascarpone and eggs with cream and ricotta. In fact, only the coffee and the ladyfingers remain of the tiramisu, yet the taste is not affected, quite the contrary! I often use this version with ricotta and cream, because I hardly ever eat raw eggs and I don't particularly like mascarpone then let's face it a good fresh ricotta certainly doesn't make you regret mascarpone! This version is also suitable for pregnant women and those who fear salmonellosis! Try it and then let me know! VIDEO RECIPE at the bottom of the page

Ingredients for 6 people (20 × 24 cm dish)

Ricotta (choice of sheep or cow) 300 gr
Whipping cream 200 ml
icing sugar 60 gr
200 gr of ladyfingers
chocolate flakes to taste

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How to prepare Tiramisu with Ricotta without eggs

Prepare the coffee with the mocha (about 6 cups) and let it cool
In a glass bowl, mix icing sugar and ricotta (preferably sifted), until creamy
We whip the cream in another container.
We mix cream and ricotta delicately from top to bottom to maintain the volume of the cream.
Dip one Savoyard at a time in the coffee and arrange them on the bottom of a baking dish (preferably rectangular).
Spread about half of the cream on the ladyfingers and level it, add some chocolate flakes or unsweetened cocoa powder to the cream.
We repeat the same operations for the second layer of ladyfingers, add the remaining cream and other chocolate flakes on the surface.
We cover with film (not in contact) and refrigerate for at least 3 hours.
We serve cold.

Your Tiramisu is ready with ricotta and cream and without eggs and mascarpone. Enjoy your meal!

Tiramisu with Ricotta without eggs

Tiramisu 'with Ricotta without eggs "style =" width: 640px;

Enjoy your meal!

3.1

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Pandoro Quadrifoglio stuffed with pistachio Quick and easy recipe | – Gordon Ramsay’s version

Pandoro Quadrifoglio stuffed with pistachio: a nice idea to serve pandoro, perfect for the Christmas holidays, especially in view of the new year, a lucky four-leaf clover, consisting of slices of pandoro stuffed with ricotta and pistachios. Few ingredients, no need for cooking and it is ready in 2-3 minutes. A delicious and tasty idea to serve Pandoro.

Ingredients for 8/12 people

1 pandoro
200 gr of ricotta
1 tablespoon of powdered sugar
3 tablespoons of pistachio cream or pistachio topping
100 gr of chopped pistachios (unsalted)

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prepare the ricotta and pistachio cream: put 200 g of ricotta in a container, add 1 tablespoon of icing sugar and 3 tablespoons of pistachio cream (even 4 tablespoons for a stronger flavor), mix the cream
we cut the pandoro crosswise into slices of about 3 cm in height obtaining 4 slices
spread the cream on the individual slices (as in the video above) paying attention to splamare also on the 8 points.
we cut each slice in a cross to obtain 4 hearts which will be the 4 leaves of the four-leaf clover.
cover with chopped pistachios and cut strips from the remaining pandoro that will represent the stem of the four-leaf clover.
We also spread the pistachio cream stems and cover with the grains.
we serve in a serving dish thus composing the four-leaf clover with the stem as in the photo (and as in the video).
Enjoy your meal and good luck in the new year!

Pandoro Quadrifoglio stuffed with pistachio

Pandoro Quadrifoglio stuffed with pistachio "style =" width: 640px;

Enjoy your meal and Happy New Year!

3.1

Cauliflower curry (fragrant and tasty): the fast Recipe! – Gordon Ramsay’s version

The Curry cauliflower it's a side dish tasty, light, vegan is tasty! Made with florets of cauliflower cooked in a pan with garlic oil extra virgin, some spoonful of broth vegetable e flavored with curry ! For a crazy result! A Curry cauliflower juicy but at the same time Crisp ; gently scented and unmistakable flavor of this magnificent spice Indiana!

It's about a Fast recipe and super easy! the time of clean the cauliflowers and reduce them to pieces all the same and away in cooking a few minutes! You can serve it as side dish for dishes of meat, fish, cheese; but also serve it as the classic version of Chicken curry with basmati rice steam, as in this case; instantly turning it into a tasty one single dish also suitable for vegans!

Discover also:

Baked Gratin Cauliflower (a tasty and hearty pan with an irresistible golden crust)

Curry cauliflower recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	15 minutes	35 minutes

Ingredients

Quantity for 2 – 3 people
350 gr of cauliflower (net weight only florets) 2 cloves of garlic 2 tablespoons of extra virgin olive oil a few tablespoons of vegetable broth (or water) 3 teaspoons of curry powder salt

Method

How to make curry cauliflowers

First of all clean the cauliflowers and cut them into florets of the same size, about 3 – 4 cm.

Then add 2 crushed and peeled garlic cloves with oil to a large pan and leave to brown for 1 minute.

If you want a lighter preparation, you can skip this step and cook everything together.

Then add the cauliflower, let it brown on high heat for 2 minutes, add the curry powder, previously diluted in 2 tablespoons of vegetable broth and let it brown over medium-low heat for a couple of minutes:

Add hot broth, about 1 tablespoon at a time, only when you see that there is no more liquid and the cauliflower is too dry. It will cook in about 12 minutes. If you like it crunchy, otherwise cook for 5 – 6 minutes. Only finally add the salt! While stirring, the mixture must be well seasoned!

If you want to accompany it with rice, steam 150 – 200 grams of basmati separately, or boil with a pinch of salt, serve with parsley or coriander!

Yours is ready Curry cauliflower

You can keep in the fridge for 3 days!

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