Tag: wild plum

the original recipe with step by step photos – Gordon Ramsay’s version

There Lindt cake it's a sweet greedy! Variant of the chocolate cake; in this case made with a soft dark chocolate base prepared in crafty mold which allows you to have a sunken surface; then stuffed And frosted with a cream al Lindt milk chocolate And Lindor from which it takes its name "Lindt cake" ! Imagine it soft at the base, creamy And melt out own like a chocolate! in one word: space!

What I give you today is there Original recipe from the Lindt cake which was first posted in 2013 on Fecebook cooking group; since it was a real catchphrase from which each has then interpreted its variant.

It's about a quick preparation And very easy! Both thedough for the base that the cream Yes they prepare in a few minutes , the time required for cooling, assembling and your cake is ready! The secret for an excellent result lies precisely in right waiting times; this way you will have one creamy surface but not excessively liquid or too compact!

From this basic version, you can choose to make tasty variations! Instead of lindt and lindor chocolate, you can use leftover chocolates and chocolates also dark and mix as well as decorate your choice with tasty grains!

Just like the Chocolate Pie and Cupcake, it's perfect like dessert at the end of the meal, one snack energetic; for Special occasions as Saint Valentine, Anniversaries, but also instead of the classic birthday cake! Try it you'll love it!

Lindt Cake Recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	25 minutes	45 minutes

Ingrediants

Quantity for 6 people – a clever mold for pies of 22 cm
For the base: 100 gr of flour 3 eggs 150 grams of sugar 50 gr butter (which you can replace with an equal amount of seed oil) 100 gr of Lindt dark chocolate (or other quality brand) 1 teaspoon of yeast For the cream: 200 ml of liquid cream 100 gr of Lindt milk chocolate 100 gr of Lindor milk chocolates 50 gr of butter

Quantity for 6 people – a clever mold for pies of 22 cm

For the base:

100 gr of flour
3 eggs
150 grams of sugar
50 gr butter (which you can replace with an equal amount of seed oil)
100 gr of Lindt dark chocolate (or other quality brand)
1 teaspoon of yeast

For the cream:

200 ml of liquid cream
100 gr of Lindt milk chocolate
100 gr of Lindor milk chocolates
50 gr of butter

Method

How to make Lindt Cake

First of all, prepare the base by melting the dark chocolate in a double boiler together with the butter.

Then whip the eggs with the sugar for 2 minutes until the mixture is frothy and clear.

Finally add the melted chocolate to the egg mixture, always whisk. Finally add, sifted flour and baking powder. Whip again and then pour the mixture into a well greased and floured mold:

Then bake in a hot static oven at 180 ° for about 20 – 25 minutes, the time it swells and is cooked to the toothpick test.

Just before taking the base out of the oven, prepare the glaze by melting the cream with the chocolates in a bain marie, finally add the butter and let it cool, stirring constantly for 30 minutes.

Finally, remove from the oven and leave to cool on a wire rack for at least 30 minutes

stuffing the lindt cake

Finally, after the resting times have elapsed, pour the icing into the base after turning it very well.

At this point you will have to wait another 30 minutes at room temperature before cutting the slice. Time for the cake to compact!

Yours is ready Lindt cake!

You can keep it at room temperature for 2 days, be careful if you put it in the fridge, the icing will harden and therefore when serving it it is advisable to prepare a hot bain-marie on which to place the cake directly on a tray and large lid, to enjoy it creamy!

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Original recipe with step-by-step photos of the classic Tiramisu – Gordon Ramsay’s version

The Tiramisu (tiramisu) it's a spoon dessert exquisite, great classic from the Italian cuisine, beloved all over the world! realized without cooking, with savoiardi biscuits soaked in the coffee alternating in layers with Mascarpone cream, then covered with bitter cocoa finally it is put in the fridge to rest, to then be served cold! Imagine the creaminess And softness joined to intense taste! A unique delight whose origins are uncertain And disputes between disputes between Piedmont, Friuli Venezia Giulia, Tuscany and Veneto! You want prepare it at home? Here is for you Tiramisu recipe with all tricks And secrets illustrated with step by step photo ; for realized in a short time a Perfect tiramisu! In terms of compact and non-liquid consistency, from balanced taste and delicate; And ease of execution! Own like that of the best Italian pastry shops!

Like any traditional recipe they exist different versions And many variations! What I give you today there Original recipe of the Classic tiramisu, which my family has been preparing for as long as I can remember.

It's about a easy preparation and also very fast! You can choose whether to make the most genuine homemade Savoiardi yourself, or buy them, of great quality. The secret for best results use cold ingredients from the fridge: Both the coffee to soak the cookies, otherwise they get soaked, both the filling so that it does not run out it turns out firm! but also the rest in the fridge of your dessert! Fundamental so that all flavors blend together.

In this case I have chosen to realize a single pan. But you can safely make a Single portion tiramisu in single coccotte, small glasses, cups.

The Tiramisu' it's perfect like dessert at the end of the meal for all Seasons; in particular for Special occasions And anniversaries as Christmas, Sundays in family, Birthdays, Buffet!

Discover also:

Tiramisu without eggs (perfect variant for children and pregnant women!)

Pasteurized tiramisu (if you don't have fresh eggs, pasteurize them in 5 minutes)

Tiramisu recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	0 minutes	20 minutes

Ingrediants

Quantity for 6 people – 1 pan of 22 cm
250 gr of ladyfingers 4 – 5 cups of cold espresso coffee from the fridge 500 grams of mascarpone 4 very fresh egg yolks 2 very fresh egg whites 100 grams of granulated sugar 1 tablespoon of Marsala or other liqueur you prefer (alternatively a pinch of vanilla) 2 tablespoons of unsweetened cocoa powder

Method

How to make Tiramisu

First of all prepare the coffee, put it in the fridge to cool.

Then separate the yolks from the whites.

Then whisk the egg whites with 40 g of sugar until stiff. Stop when they are very solid.

Finally, whip the egg yolks with the rest of the sugar. Whip until the eggs are dense, frothy, clear and by dropping the mixture from the spoon, it falls heavily!

Whip the cold mascarpone from the fridge with the liqueur with an electric mixer to make it creamy:

Then pour the egg yolks into the mascarpone, mix gently from the bottom up. Do not worry if the mixture is hard, it is normal, be patient and do not rush, otherwise the mixture will be dismantled!

Always proceed from bottom to top and only when the mixture is blended add the egg whites until stiff.

These too must be slowly blended from the bottom up.

The thick and full-bodied Tiramisu Cream is ready:

Assemble the Tiramisu:

First of all, dip each Savoyard from both sides into a bowl in which you have poured the cold coffee and place in a pan, creating a base.

When necessary, cut the ladyfingers with a knife to avoid creating spaces:

Then add a layer of mascarpone cream. You can do it with a spoon or with a piping bag with a wide nozzle or without a nozzle:

Then cover with a new layer of ladyfingers soaked in coffee on both sides, without crushing too much.

Finally add a last layer of cream

Finally, place in the fridge to harden for at least 20 minutes, preferably a couple of hours! Before serving, sprinkle with bitter cocoa!

Here is ready Tiramisu

Storing the Tiramisu '

In the refrigerator for 1 – 2 days, then I recommend you freeze it!

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How to store nougat – Creative in the kitchen – Gordon Ramsay’s version

Torrone is a very old typical Italian dessert, mainly for Christmas. It is composed of egg white, honey, sugar and almonds which form the base common to all types with the possible addition of walnuts, peanuts, toasted hazelnuts and pistachios; it is often covered with two layers of host.

It would be preferable to consume the nougat, hard or soft, in the shortest possible time, but if this is not possible, we can keep it for some time. It goes preserved in an airtight container and placed in a cool (temperature around + 8 ° C) and dry place at a constant temperature, preferably a food storage. Its enemy is humidity, which must be avoided so that it does not lose consistency. In this way it can also be kept for several months.

Also, many ask me: but it is possible to freeze the nougat? If we have to keep the nougat for a long time, I recommend cutting it into pieces, placing it in freezer bags for food and then in the freezer. You must be careful to avoid condensation which would ruin the product. To defrost it, I recommend placing it first in the refrigerator for a few hours and then at room temperature, before consuming it.