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Grana Padano

Dolci



Sorbetto al Limone

Watch this recipe in its video-version

Gelato

Ingredients

Gelato
Photo 1
Lemon juice
350 gr
Water
400 gr
Sugar
380 gr
Egg whites, whipped
40 gr
Confectionary sugar
20 gr
Lemon peel, grated
1
(Photo 1)

Procedure

Put in a pan the water, lemon juice, sugar and lemon peel and mix together with a whisk (photos 2, 3 & 4).

Gelato
Photo 2
Gelato
Photo 3
Gelato
Photo 4

Heat to 90° C to pasteurize (photo 5).
Put the mixture in the ice cream maker (mantecatore) and mix for 5 minutes (photo 6).
Whip the egg whites together with the sugar untill soft peaks form (photo 7) and add them to the rest of the mix in the ice cream maker (mantecatore) just a bit before the sorbetto is finished.

 

Gelato
Photo 5
Gelato
Photo 6
Gelato
Photo 7


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

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Gelato al Pistacchio

Watch this recipe in its video-version

Gelato

Ingredients

Gelato
Photo 1
Milk
1 lt
Pistacchio paste (pure)
130 gr
Sugar
50 gr
Natural neutral powdered gelato base
50 gr
(Photo 1)

Procedure

Put in a bowl the sugar together with the natural neutral powdered gelato base, add a part of milk (photo 2) and mix with a whisk to integrate the sugar and the powder (photo 3) afterwards, finish the mix by adding the remaining milk (photo 4).

 

Gelato
Photo 2
Gelato
Photo 3
Gelato
Photo 4

Pasteurize at 85 °C. Add a part of the mixture to the pistacchio paste and blend with the whisk (photo 5). Finish by adding the remaining mixture bit by bit (photos 6 & 7).

 

Gelato
Photo 5
Gelato
Photo 6
Gelato
Photo 7

Put everything in the ice cream maker (mantecatore) and finish (photos 8 & 9).


Gelato
Photo 8
Gelato
Photo 9


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

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Zabaglione

Watch this recipe in its video-version

Zabaglione

 

Ingredients

Zabaglione
Photo 1
Egg yolks
200 gr
Sugar
200 gr
Marsala
350 gr
Savoiardi, coffee, fruit for eventual garnishing
(Photo 1)

Procedure

Pour the egg yolks and add the sugar in a casserole (photo 2).
while beating with a whisk. Add the Marsala and continue beating (photo 3).
Place on the stovetop and bring to a boil while beating with care (photo 4).
Once the zabaione is ready (photo 5) pour it into the Planetaria (photo 6) and whip it for some minutes until it cools down to between 25° and 30° C.
8 to 10 servings.


Zabaglione
Photo 2
Zabaglione
Photo 3
Zabaglione
Photo 4
Zabaglione
Photo 5
Zabaglione
Photo 6


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

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Babà al Rum con Macedonia di Frutta Tropicale e Chantilly al Lime, Rum Babà with Tropical Fruits Salad and Lime Chantilly

Baba alla crema
Gianni´s Babà

by Chef Gianni Favro, Gianni Ristorante, Bangkok, Thailand

Click here for the calssic recipe of Babà alla Naplitana


For the Macedonia:

Pineapple
Papaya

Star fruit
Dragon fruit
Longan
Orange juice
Syrup flavoured with lemongrass


For the Chantilly:

Custard cream 100 gr
Whipped cream 200 gr
Lime zest 20 gr
Lime juice 10 gr


Recipes Editor: Elena Ruocco.

 

Babà alla Napolitana

Watch this recipe in its video-version

Babà

Ingredients

Babà
Photo 1
Flour, high-gluten
(W380 P/L 05,05)
500 gr
Sugar
90 gr
Butter
300 gr
Milk
40 gr
Eggs
7 to 10
Beer yeast
25 gr
Salt
7,5 gr
1 lemon peel, grated
1 vanilla pod
(Photo 1)

Procedure

In the planetaria, knead the flour (photo 2), sugar, milk beer yeast, lemon peel (photo 3), vanilla and eggs (photo 4), while leaving two eggs aside to be gradually added or not according to the absorption of the dough. Knead at medium speed, at approximately 25 to 30 rpm.
When the dough has reached the right elasticity, add the butter and salt (photo 5) and continue kneading for another 7 or 8 minutes until the butter is absorbed, thus obtaining a smooth, soft dough (photo 6).

Babà
Photo 2
Babà
Photo 3
Babà
Photo 4
Babà
Photo 5
Babà
Photo 6
Babà
Photo 7

Let the dough rise for approximately 20 minutes at 28° C.
Butter the babà moulds (photo 7).
Butter your hands and make the dough round (Photo 8), shape the babà by placing in each mould a quantity of dough equal to two thirds of the mould's volume (photo 9); let rise for 35 to 40 minutes at 28° C (photo 10).

 

Babà
Photo 8
Babà
Photo 9
Babà
Photo 10

Then bake at 175° C for 20 to 25 minutes (photo 11).
Remove the babà from the moulds and let cool (photo 12). Dip the babà in syrup (photo 13), squeeze them out lightly (photo 14), let drip on a grill (photo 15) and brush with gelatine (photo 16).

 

Babà
Photo 11
Babà
Photo 12
Babà
Photo 13
Babà
Photo 14
Babà
Photo 15
Babà
Photo 16

Bagna per babà (Babà syrup)

Ingredients

Sugar
250 gr
Water
500 gr
Reserve rum
100 gr
Lemon
1

Procedure

Bring the water, sugar and lemon peel to a boil; then add the rum and chill (photos 17 & 18).

Babà
Photo 17
Babà
Photo 18

For 35 babà of 40 to 45 gr each.

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

Photos: Paolo Della Corte- FOOD REPUBLIC

 

 

 
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