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All the recipes by the chef Gordon Ramsay
Don’t miss the latest news!
Do you want to be notified when we post an update?
Don’t miss the latest news!
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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.
-for the custard
-for the custard:
-for the bathrooms:
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.
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.
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