Tag: Orange

Orange peel powder – Recipes on the fly – Gordon Ramsay’s version

There orange peel powder is an aromatic preparation obtained by grinding dried orange peels. This powder can be used as an ingredient in the kitchen to add an intense orange aroma to dishes.

Plus it’s a good way to use the peels which should be thrown away. As well as oranges you can use also other citrus fruits such as mandarins or lemons.

Here are some possible applications:

Sweets: Add the powder to pastries, cookies, cakes, muffins or custards for a citrus twist. It can improve the flavor of chocolate, vanilla and other sweet ingredients.

Savory dishes: to flavor meat marinades, fish sauces, or add it to barbecue rubs. It can give a fresh note to savory dishes.

Drinks: Add the powder to cocktails, tea, coffee or soft drinks for an aromatic twist. It can also be used to decorate the rim of glasses.

Seasonings: mix the powder with salt or sugar to create aromatic seasonings that can be used on fresh fruit, yogurt or to decorate desserts.

Pastry shop: as an ingredient in icings, creams or cake fillings.

To obtain orange peel powder, you can dry orange peels at a low temperature in the oven or use a dehydrator. Next, grind the dried peels until you get a powder-like consistency.

Make sure you use oranges that have not been treated with pesticides to avoid unwanted contamination.

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Single-portion Instant Pandoro Stuffed with Pistachio, Orange and Chocolate Cream – Gordon Ramsay’s version

Instant gluten-free Pandoro, single portion, soft and fragrant like the original, but very fast! These pandorini are also perfect for filling, I chose dark chocolate, pistachio cream and an orange cream without eggs and without milk.

# Family💚these little Pandoro are a delight, an excellent idea to customize a filling, but delicate and fragrant also to be served with powdered sugar only.

With these doses you will get 7 pandorini.

This recipe is dairy-free and butter-free, perfect for those with lactose intolerance or looking for a dairy-free recipe.

The fillings of these pandoro can be the most disparate, I put it simple dark chocolate, pistachio cream, it's a orange cream very fast without eggs and milk.

You can also put a custard, a mascarpone cream, hazelnut or lemon cream, in short, whatever you like best!

To have a beautiful effect from an aesthetic point of view, choose the tallest cups, so as to cut them out with the help of a star mold as you can see in the video.

Once cooked, remove the cup, turn your pandoro and place a star mold on the base (the one for biscuits will be fine) and cut with a knife without a saw slightly diagonally to have the effect of the classic pandoro, as you can see in video.

Ricotta and orange cake (soft and fragrant!) Quick recipe – Gordon Ramsay’s version

There Ricotta and orange cake it's a sweet exquisite and genuine, variant of the ricotta cake with all the scent of the Orange Cake! Imagine one soft base And fluffy thanks to ricotta in the dough covered with a surface of caramelized orange slices And citrus juice that they give a sour and candied note; a mix of flavors And watering textures!

Also it is a quick and easy preparation! The time to slice the oranges, pour the mixture into the pan and immediately start cooking!

Great cold when all the flavors have settled, the ricotta and orange cake is ideal for one Breakfast healthy, one snack afternoon, but also like dessert at the end of the meal! try it and then you will tell me how good it is!

Discover also:

Ricotta tart (shortcrust pastry shell with a creamy and soft filling)

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	30 – 35 minutes	50 minutes

Ingrediants

Quantity for 6 people – 1 pan of 24 cm
200 grams of flour '00 200 gr of fresh ricotta at room temperature 2 large eggs at room temperature 160 grams of sugar 50 g of sunflower oil (or 50 g of melted butter) 2 tablespoons of milk at room temperature peel of 1 large lemon peel of 1 large orange a sachet of vanillin or seeds of a berry (optional) 1 sachet of baking powder for cakes 2 whole oranges to be sliced + 3 tablespoons of sugar (for the inverted surface) + filtered orange juice 1 teaspoon of honey (for the syrup)

Quantity for 6 people – 1 pan of 24 cm

200 grams of flour '00
200 gr of fresh ricotta at room temperature
2 large eggs at room temperature
160 grams of sugar
50 g of sunflower oil (or 50 g of melted butter)
2 tablespoons of milk at room temperature
peel of 1 large lemon
peel of 1 large orange
a sachet of vanillin or seeds of a berry (optional)
1 sachet of baking powder for cakes
2 whole oranges to be sliced + 3 tablespoons of sugar (for the inverted surface) + filtered orange juice 1 teaspoon of honey (for the syrup)

Method

How to make the orange and ricotta cake

First of all, make the base according to the procedure found in RICOTTA CAKE

Then cut the previously washed and cleaned oranges into slices to a thickness of 4 mm

Finally grease and flour a pan and add 3 tablespoons of sugar and the orange slices starting from the center. Then add the first central slice and then to follow slightly overlapping all the others in a circle:

Pour over the dough and bake at 180 ° in a static oven in the medium part for about 35 minutes until golden brown.

Then, once out of the oven, remove the opening circle, use a long and sharp knife to check if the bottom surface is detachable and gently turn over onto a wire rack.

Finally pour the syrup previously cooked over low heat for 5 minutes on the surface

Yours is ready Ricotta and orange cake

You can store at room temperature for 3 – 4 days.

Chef Gordon Ramsay Recipes

Tag: Orange

Orange peel powder – Recipes on the fly – Gordon Ramsay’s version

Related

Single-portion Instant Pandoro Stuffed with Pistachio, Orange and Chocolate Cream – Gordon Ramsay’s version

Ricotta and orange cake (soft and fragrant!) Quick recipe – Gordon Ramsay’s version

How to make the orange and ricotta cake