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Lemon cream without eggs – Gordon Ramsay’s version

There egg-free lemon cream it’s a variant delicious and light of one of the most classic creams of Italian pastry making. His simple preparation and its fresh and aromatic flavour make it ideal for a wide range of desserts and sweet preparations, also satisfying those who desire avoid or limit the use of eggs in their diet.
This version is therefore also ideal for those who follow a vegan diet, while still offering a rich flavor and velvety texture.

Its preparation requires few basic ingredients: lemon juice and zest, sugar, corn starch (or cornstarch), milk (or vegetable milk) and cream (or vegetable oil, if you prefer a vegan version).

This combination of ingredients creates a fresh and fragrant creamperfect for fill desserts or from enjoy alone.
Once ready, the eggless lemon cream can be used in different ways. Can be poured onto already cooked cake basescan fill layers of sponge cake to create multi-layer desserts.

You can also do it simply spread on slices of toasted bread for a tasty and fresh breakfast or snack.
The versatility of this cream makes it a excellent ingredient also for cold dessertssuch as jars of lemon cream with added fresh fruit or crumbled biscuits for a crunchy touch.

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New Year’s Eve dinner: menus, recipes and tasty ideas – Gordon Ramsay’s version

New Year’s Eve dinner: menus, recipes and tasty ideas – Cucinare Facile

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Pasta with very clever ragù: creamy and stringy in 10 minutes. Excellent for a Christmas lunch if you don’t want to stay at home to cook – Gordon Ramsay’s version

The rigatoni, seasoned with stringy rustic ragù, they are a quick first course to prepare. A first course to serve and enjoy in the company of friends, for an unexpected lunch, or with the family for classic Sunday lunch. A first course that you can certainly prepare during the summer season Christmas holidays, as a valid alternative to traditional dishes. The seasoning of ragù it’s quick to prepare, a base of peppers and crumbled sausage. I used rigatoni, but obviously you can use the size and type of pasta you like best.

Pasta with very clever ragù

Ingredients:

180 g of rigatoni
1 sausage
1/2 bell pepper
300 g of tomato puree
1 teaspoon of concentrate
100g of fiordilatte
hot pepper
Parmesan Cheese
1/2 onion
extra virgin olive oil
salt

Method:

To prepare rigatoni with stringy rustic ragùstart washing and cutting a chop the pepper. In a large pan, put a drizzle of extra virgin olive oil, add the onion and chilli pepper, brown them and remove them. Add the shelled sausage and the pepper, brown for a minute on a high flame, add the white wine.

As soon as the alcohol has evaporated, add the puree and tomato pasteseason with salt and cook over a low heat for ten minutes.

Cook the pasta al dente and drain it directly into the panmix well.

Turn off the heat and first add the fiordilatte,

subsequently the parmesan grated Reggiano cheese.

Mix again, until the fiordilatte doesn’t start spinning.

At this point all you have to do is plate, serve and enjoy your rigatoni with the stringy rustic ragù.

Chef Gordon Ramsay Recipes