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Grana Padano

Dolci



Panna Cotta without gelatine

Giovanna´s Panna Cotta

by Chef Giovanna Marson, Prego Restaurant,  Taj Coromandel Hotel, Chennai, India

Ingredients

whole milk 1/2 lt
fresh cream 1/2 lt
sugar 125 gr
acacia honey 125 gr
egg whites 250 gr
vanilla ½ a pod
cinnamon ½ a stick
peel of 1 orange
peel of 1 lemon

Procedure

1. Mix the milk, cream, sugar, honey, cinnamon, vanilla, orange peel and lemon peel, and bring it slowly to a boil while stirring continuously.
2. As soon as it reaches a boil, turn off the heat and let rest for approximately one hour.
3. Filter and add the lightly beaten egg whites.
4. Butter a baking mould or small moulds and bake à bain-marie at 160° C for approximately one hour and 45 minutes. When removed from the oven, it will still be rather liquid but, while cooling, it will gain the right consistency.
5. Remove from the mould when very cold and serve decorated with a coffee and chocolate sauce made by boiling approximately three or four spoons of water, a level spoon of butter, three squares of melted chocolate and a heaping teaspoon of instant coffee.
Otherwise, fruit, chocolate or caramel sauce.

Lemon Pannacotta with passion fruit and blueberry sauce with tablets of lingue di gatto

Ingredients (10 portions)

Fresh Cream 0.75 lt
Milk 0.25 lt
Sugar 175 gr
Vanilla 1 pod
Lemon rind 50 gr
Lemon juice 0.01 ml
Blueberries whole 10 gr
Grain sugar 50 gr
Gelatin 15 gr

Procedure

1. Boil the milk with the sugar and vanilla pod, let it infuse and remove the vanilla pod.
2. Soak the gelatin in cold water and leave it till it swells up.
3. Melt the gelatin in a baine marie.
4. Add the gelatin to the cream and mix it well.
5. Warm the lemon juice in a pan and allow to cool.
6. In a pan cook the blueberry and the sugar till the sugar gets cooked. Leave it aside to cool.
7. Mix the lemon juice and the lemon rind to the cream and put it in a ice bath.
8. Allow to chill while stirng it continously.
9. When the mixture starts to thicken pour into the lined mould.
10. Pour the blueberry mixture in the center of the pannacotta mixture.
11. Fill the remaining mould with pannacotta.
12. Chill in the refrigerator.
13. Demould and serve. Garnish with passion fruit coulis and blueberry coulis.
14. Decorate with strips of Lingue di gatto.

Lingue di gatto

Ingredients

Butter 188 gr
Icing sugar 313 gr
Egg Whites 188 gr
Flour 188 gr

Procedure

1. Preheat oven to about 130 degrees Celsius.
2. In a mixing bowl, add butter and icing sugar.
3. Whip the mixture to a creamy and fluffy consistency.
4. Slowly add egg whites to the mixture and continue mixing until fully amalgamated.
5. Then slowly add the sifted flour and mix well until fluffy and uniform in texture.
6. Pour parts of the mixture onto a greased baking tray and with the help of a spatula cut into the shape you desire.
7. Bake for approximately 6 minutes or until golden.
8. Cut into the shape you desire.


Recipes Editor: Elena Ruocco.

 

Semifreddo: Orange and white chocolate semifreddo with sultana and almond crunch and vanilla sauce

by Chef Vincenzo Pezzilli, Piazza Italia, Beijing, China

Orange Semifreddo
Orange Semifreddo by Chef Pezzilli

For orange semifreddo

Pastry custard 300gr
Orange peel 20gr
Italian meringue 265gr
Cream 435 gr


Heat 100 grams of the pastry custard in the microwave oven with the orange peel, grated; then mix very well and let steep for some minutes. Next add the rest of the cold cream, the Italian meringue and the whipped cream.


For white chocolate semifreddo

Egg yolks 100gr
Granulated sugar 80gr
Honey 15gr
White chocolate 60gr
Italian meringue 100gr
Fresh cream 270ml

Beat the egg yolks with the sugar and honey. Add the white chocolate, melted, the Italian meringue and the whipped cream.


For vanilla sauce

Milk 700ml
Cream 300ml
Cane sugar 80gr
Granulated sugar 120gr
Egg yolks 300gr
Rice starch 10gr
Vanilla pods 12gr

Bring the milk and cream to a boil with the vanilla pods, pulp removed. Whip the egg yolks with the granulated sugar, the pulp from the vanilla pods and the cane sugar, add the rice starch, then pour the mixture into the boiling milk and cream. Maintain at 85° C.


For the sultana and almond crunch

Sultanas 50gr
Almonds 50gr
Granulated sugar 200gr

Melt the sugar without letting it darken, then add the almonds and the sultanas.


For the pulled sugar

Melt some sugar in a pot and let it cool on silpat.
With gloves, pull and twist the cooling sugar to form spirals, circles or whatever else.


Recipes Editor: Elena Ruocco.

 

Panna Cotta

Watch this recipe in its video-version

Photo 8

Ingredients

Fresh cream 800gr
Milk 200gr
Gelatine 12gr
Sugar 190gr
Cold water (for the gelatine)
1 pod of vanilla

Procedure

Submerge the gelatine in a bowl of cold water (photo 2).
Put the cream, milk, sugar and vanilla in a sauce pan (photo 3) and bring it to 92° C, stirring continuously with a whisk (photo 4).
Photo 2
Photo 2
Photo 3
Photo 3
Photo 4
Photo 4

Remove from heat and add the gelatine well squeezed out and dried (photo 5).
Mix well to melt the gelatine in order that the ingredients blend, then filter (photo 6).
Pour the panna cotta into single portion moulds (photo 7) and chill in the fridge for at least four hours.
Photo 5
Photo 5
Photo 6
Photo 6
Photo 7
Photo 7

Plate Presentation

Whipped cream
Raspberries
Flakes of white chocolate
Passion fruit
Melted chocolate sauce
Mint leaves

10 servings


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Semifreddo all'Italiana

Photo 3
Photo 2

Preparation Meringa all'Italiana (Italian Meringue)

Weigh out 400 gr of sugar and pour it into a copper saucepan and add the water (photo 4), place on the stove and bring to 121° C – syrup (photo 5) will form.

Place the egg whites and the remaining 100 gr of sugar in the Planetary mixer and begin to whip; trickle in the hot syrup and continue whipping until cooled. A cream of very foamy and glossy aspect will form (photo 6).

Photo 4
Photo 5
Photo 6
Photo 8
Photo 7





 



Composition Semifreddo
Quantities

1250 gr Whipped cream
750 gr Confectioners'Custard
375 gr Meringa all'italiana
125 gr Crushed hazelnut nougat

Photo 11
Photo 10
Photo 9

Lightly mix the meringue with the confectioners'custard (photos 7 & 8), then still mixing lightly, add the nougat (photo 9) and finally the cream (photo 10).
Fill the moulds (photo 11) and quick-freeze.
12 to 14 servings.

This recipe is from Luca Caviezel’s book (Scienza e tecnologia del semifreddo artigianale).

 

Confectioners´ Custard

Ingredients

1 Lt milk
260 gr granulated sugar
280 gr egg yolks
60/ 80 gr flour
2 gr salt
1 vanilla pod

Procedure

  • Bring the milk with the vanilla to a boil (photo 13).
  • Beat the egg yolks with the sugar, flour and salt well (photos 14 & 15).
  • Add the milk and mix with a whisk.
  • Simmer until it reaches a creamy consistency.

 

Photo 13
Photo 14
Photo 15

 

 

 

 

 

 

 

 

Sfogliatella Riccia

Watch this recipe in its video-version

 

Ingredients for the Sfogliatella dough

1000 gr flour, high-gluten
350 gr water
15 gr salt
40 gr honey
400 gr lard or butter, at room temperature.
Photos 1 & 2

Procedure, sfogliatella dough

Knead the flour with the water, honey and salt for around 20 minutes. The dough is firm.
Photos 3.Cover with plastic wrap and let rest in the fridge for at least 2 hours.
Spread the dough till as thin as possible, the thinner it is, the crunchier it will be. Photos 4 & 5

 

1
Photo 1
2
Photo 2
3
Photo 3
4
Photo 4










Rub the sheet of dough with the lard (or with the butter), use a spatula or brush to spread it
more. Photos 6.Roll up the dough Photo 7 into a single roll,Photos 8, cut off any extending
pieces in order to obtain a cylindrical shape. Photos 9

 

5
Photo 5
6
Photo 6
7
Photo 7
8
Photo 8










Cover with plastic wrap and let rest in the fridge for at least an hour. Photos 10
Cut the cylinder in slices approximately 1 cm thick; Photos 11, using your fingers form the
shape of the sfogliatella; Photos 12, place filling in the dough and close the sfogliatella with
light pressure. Photos 13

 

9
Photo 9
10
Photo 10
11
Photo 11
12
Photo 12










Place the sfogliatelle on a baking pan covered with baking paper, Photo 14 bake at 200°C for
approximately 20 minutes.

 

13
Photo 13
14
Photo 14

Ingredients for the filling

Water 280gr
Semolina  90gr
Ricotta 300gr
Sugar  150gr
Eggs 100gr
Candied fruit in cube  100gr
Cinnamon, a pinch
Salt, a pinch

Photo 16

Procedure, filling

16
Photo 16
17
Photo 17
18
Photo 18
19
Photo 19










Bring the water, salt and vanilla to a boil. Photo 17.
Add the semolina and boil 4-5 minutes. Photos 18 & 19
Heat the eggs to lukewarm and add to the above mixture, Photo 20 and then the other ingredients. Photos 21 & 22

 

20
Photo 20
21
Photo 21
22
Photo 22



Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC

 
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