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Grana Padano

Dolci

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

 

 

 

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.

 

Cannolo Siciliano

Watch this recipe in its video-version

Ingredients
For the crust (buccia or scorza)


Photo 1
Flour 00
250 gr
Lard (or butter)
20 gr
Eggs
100 gr
Sugar
20 gr
Vermouth, white
60 gr
Lemon peel, grated
1
Cinnamon
1 teaspoon
(Photo 1)

Procedure

Knead all the ingredients with the Planetaria mixer (photos 2 & 3), at moderate speed for approximately 20 minutes, until a stiff, homogeneous dough is obtained.
Remove the dough from the mixer and finish kneading by hand to smoothen it (photo 4), then wrap it in film (photo 5).
Let it rest in the refrigerator for at least one hour.
Roll out the dough until it is one to two millimetres thick (photo 6), cut into disks (photo 7), wet the edges with water; give it a tube shape around a pipe (photo 8), fry in seed oil at 180° C (photo 9).
Let cool on absorbent paper.
Yields 50 four-centimetre-long cannoli.


Photo 2

Photo 3

Photo 6


Photo 9

Photo 4

Photo 5

Photo 7

Photo 8

Ingredients
For the ricotta filling


Photo 1
Ricotta, sheep’s milk
500 gr
Candied orange peel
160 gr
Essence of orange
blossom
40 gr
Sugar, granulated
150 gr
Chocolate (tempered)
120 gr
(Photo 10)

Procedure

Sieve the ricotta (photo 11), add the sugar, the orange peel and the essence of orange blossom (photo 12).
Brush the inside of the crust with the tempered chocolate (photo 13), fill it with the ricotta mixture (photo 14) and dust with confectionary sugar and cinnamon.
Garnish with orange peel and candied cherries.


Photo 11

Photo 12

Photo 13

Photo 14


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco

Photos: Paolo Della Corte- FOOD REPUBLIC

 

 

Cassata Siciliana

Watch this recipe in its video-version

Ingredients


Photo 1
Ricotta
500 gr
Sugar
300 gr
Chocolate drops
100 gr
Candied fruit
150 gr
Genovese sponge
(Pan di Spagna)
500 gr
(Photo 1)


Procedure, ricotta

Sift the ricotta using a fine screen (photo 2), then add the sugar and mix well with narrow spatula until the mixture is smooth and homogenous. Add the candied fruit (photo 3), mixing constantly and finally add the chocolate drops (photo 4).


Photo 2

Photo 3

Photo 4

Syrup

Water
1,5 dl
Sugar
150 gr
Maraschino
1,5 dl
Lemon peal

Procedure, syrup

Boil the water, the sugar and the lemon peal, then add the Maraschino. Let it cool down.

Marzipan (quantity for a 300 gr cassata)

Icing sugar
500 gr
Honey
130 gr
Confectionary sugar
800 gr
Almond flour
450 gr
Pistachio flour
(the pistachios can be replaced by almonds)
150 gr
Water
(if desired, colour with some drops
of green or yellow natural extract)
25/30 gr

Procedure, marzipan

Mix the icing sugar and honey in the Planetary mixer, add the confectionary sugar and the almond and pistachio flours, then the water. Mix well until smooth. Set aside covered with film. Then, roll out to a thickness of 3mm (photos 5, 6 & 7).


Photo 5

Photo 6

Photo 7

Icing sugar

Sugar
500 gr
Water
1,5 dl
Glucose
40 gr

Procedure, icing sugar

Pour the sugar in a pan, add the water little by little, when the sugar begins to melt add the glucose. Bring to 115° C (photo 8).Pour the content onto a silicone mat and let cool (photo 9),put the mixture into the Planetary mixer and let it aerate (photo 10), it will whiten and harden, continue until it becomes smooth and white (photo 11). Set aside in a cool place covered with film (photo 12).


Photo 8

Photo 9

Photo 10

Photo 11

Photo 12

Royal icing

Egg white
1
Confectionary sugar
(fine enough to apply with a decorating bag)
250/300 gr
Lemon juice
10 gr

Procedure, royal icing

Vigorously mix the egg white with the sugar, add the lemon juice (photo 13).


Photo 13

Assembling the cassata


Photo 14
Marzipan
Icing sugar
Royal icing
Candied fruit
(Photo 14)

Line a mould, 24 cm diameter, with film (photo 15), the film will help when removing the cassata, line it with slices of Genovese sponge between 5 and 8 mm thick (photo 16) and soak the sponge with the syrup (photo 17). Fill this with the ricotta mixture, cover with Genovese sponge (photo 18), soak with the syrup, cover with film (photo 19) and let repose at least two hours in the refrigerator.
Roll out the almond dough to a thickness of 3 mm (photo 20).

 


Photo 15

Photo 16

Photo 17

Photo 18

Photo 19

Photo 20

After it has reposed in the refrigerator, remove the cassata from the mould (photo 21), remove the film and cover it with the marzipan (photos 22 & 23). Place it on a rack and glaze with the icing sugar (photo 24), once melted with a little water and heated to 55° C.
Decorate with citron, orange and cherries (photo 25). Finish decorating with the royal icing (photo 26).

 


Photo 21

Photo 22

Photo 23

Photo 24

Photo 25

Photo 26

Yields 1 cassata, diameter 24 cm.


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

 

Panettone

Watch this recipe in its video-version

Ingredients, for making 5 panettoni

First kneading

  • 450 gr sugar
  • 400 gr water
  • 600 gr egg yolks
  • 400 gr natural yeast (the weight to be used will depend on the maturity of the yeast)
  • 1000 gr flour W380/390 P/L 0,50 – 0,60
  • 650 gr butter
PDC_7313 PDC_7299

 

 

 

 

 

Procedure

Dissolve the sugar in 1 lt of water, add the egg yolks, the flour and the natural yeast broken up into small clumps, knead until it’s elastic and add the rest of the water, then finally the butter at room temperature. Let rest 12 to 14 hours at 25°C; the correct leavening is obtained with the dough at 26°C . It should triple in volume.

PDC_7434 PDC_7439 PDC_7618

Ingredients, second kneading

  • 250 gr flour W380/390 P/L 0,50 – 0,60
  • 100 gr sugar
  • 150 gr egg yolks
  • 150 gr butter
  • 30 gr salt
  • 6 gr vanilla pods
  • 600 gr sultanas pre-soaked and dried
  • 600 gr candied fruit (300 gr orange peel,300 gr citron peel)

Procedure

With the flour knead the first kneading until is elastic add the sugar and the egg yolks, knead thoroughly and add the butter and salt, then add the fruit.

PDC_7655 PDC_7794

 

 

 

 

 

Let the dough rise for one hour, divide into portions, let rest another hour, then pirlare (to make the dough round) and place in the moulds.

Let rise another hour and levitate at 30°C for 5 to 6 hours. Bring to room temperature and bake at 170°C approximately 60 minutes for each kilo. When taken from the oven, turn upside-down for at least 3 hours; put in bags the next day.

The above indicated natural yeast is the sour dough produced after having strengthened it at least three times, each time with the proportion of natural yeast being three to one, and having been left to ferment at 30°C for three hours after each kneading.

PDC_7012 PDC_7049 PDC_7055

For me, the natural yeast is the biggest satifaction of this work; therefore it is difficult to express all of the aromas and characteristics in just a couple of lines. I have conserved my yeast in water according to Rolando Morandin’s school, and have been using it ... for the last 18 years, and I use it all year long.

PDC_7821

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

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Panettone, tangerine and dried fruits

by Chefs Igor Macchia and Giovanni Grasso, La Credenza Restaurant, Turin, Italy

 

05.-Panettone-Credenza

This version of Panettone is inspired by the tradition of the Italian Christmas dinner, at the end of which panettone is served with dried fruit, tangerines and oranges. The same elements are in this recipe however with quite unusual forms and textures.






Panettone sauce

Ingredients

Method

Break up the panettone into irregular pieces. Boil the 900 gr full cream milk and pour over the 300 gr panettone. Put aside. Lightly toast the rest of panettone in a non-stick pan and then soak it in the 300 gr of cold full cream milk. Cool the two preparations in a blast chiller and mix them together. Leave the infusion for 15 hours. Strain the infusion in a fine-meshed chinoise lined with a cloth. Strain the liquid again(approx 650 gr) in a tea strainer. Put aside 50 gr of this aromatised milk. Add the gelatine to the remaining, mix with an immersion blender then heat to 80°C in the microwave. Cover with kitchen film and cool in the blast chiller. Once cool pour in the aromatised milk put aside. Place in fridge.


Caramelized Pine nuts

Ingredients

  • Dry pine nuts
  • Sugar syrup 1/1

Method

Put the pine nuts in a large bowl and prepare the sugar syrup and pour it over the pine nuts until they are completely covered. Cover with kitchen film and let it rest for 12 hours. Drain the pine nuts and bake them in hot oven 140°C for 4-6 minutes, toss them constantly, and finish baking at 180°C for another 2-4 minutes. Keep in an airtight container.


Caramelised almonds

Ingredients

  • 100 gr. egg white
  • 100 gr. almonds sliced
  • 100 gr. Castor sugar
  • Softened butter to grease the pan

Method

In a large bowl mix delicately all the ingredients except the butter. Grease a baking pan with the softened butter and pour the almonds in. Spread out with a curved spatula and bake in the oven at 170°C for 6\8 minutes, lower heat to 160°C and continue to bake 3\5 minutes longer. Stir often to avoid the formation chunks of sugar and almonds. Keep in an airtight container.


Chocolate walnuts

Ingredients

  • 20 gr. walnuts
  • 50 gr. dark chocolate 72%
  • 10 gr. cocoa butter

Method

Melt the chocolate with the cocoa butter. Cut each walnut in 4 parts, then dip them in the chocolate. Cool them in the blast chiller and put aside.


Pomegranate jelly

Ingredients

  • 100 gr. pomegranate juice
  • 1 gr. Kappa carrageenan jelly

Method

Add gelatine to the cold juice, mix with an immersion blender, boil, and strain into chosen moulds. Cool in the blast chiller, cut into small cubes. Keep in the fridge.


Pomegranate juice with Xanthan gum

Ingredients

  • 100 gr. pomegranate juice
  • 1,2 gr. Xanthan gum

Method

Mix all the ingredients well with an immersion blender. Keep in the fridge-


Tangerine jelly

Ingredients

  • 100 gr. tangerine juice
  • 1 gr. Kappa carrageenan jelly

Method

Add gelatine to the cold juice, mix with an immersion blender, boil, and strain into chosen moulds. Cool in the blast chiller, cut in small cubes. Keep in the fridge.


Tangerin juice with Xanthan gum

Ingredients

  • 100 gr. tangerine juice
  • 1,2 gr. Xanthan gum

Method

Mix all ingredients with an immersion blender. Keep in fridge.


Orange jelly

Ingredients

  • 100 gr. Orange juice
  • 1 gr. gelatine kappa

Method

Add the gelatine to the cold juice, mix with an immersion blender, bring to boil, strain into chosen moulds. Put in the blast chiller cut into cubes the size of candied fruit. Keep in fridge.


Orange juice with Xanthan gum

Ingredients

  • 100 gr. orange juice
  • 1,2 gr. xanthan gum

Method

Mix all ingredients with an immersion blender. Keep in fridge.


Mix for Toasted Panettone

Ingredients

  • 100 gr. liquid cream
  • 100 gr. milk
  • 40 gr. sugar
  • 2 nr. whole eggs
  • 2 nr. egg yolks
  • 1 nr. stick vanilla

Method

While cold, mix all ingredients. Keep in fridge.


Preparation of the dish

Ingredients

  • Panettone sauce (40 gr. per portion)
  • Panettone cut in rectangles 3,5x 5x3,5 cm
  • Mix toasted panettone
  • Clarified butter
  • Fruit jellies
  • Fruit with xanthan gum sauce
  • Caramelised pine nuts
  • Caramelised almonds
  • Chocolate walnuts
  • Dried fig brunoise
  • Date brunoise
  • Crushed pistachios
  • Cane sugar

Method

soften the panettone with the egg and cream mixture, then scald it in a non-stick pan with the clarified butter. Strain, sprinkle with cane sugar and caramelise with a pastry blow torch. Pour the panettone sauce into a bowl, spread it out with the back of a spoon, in the centre place the panettone, add the dried fruit, three candied fruit gelatine for each type and three drops of xanthan sauce for each type.

 

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

 

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 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

 

 

 

 

 

 

 

 
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