Indulgent Hazelnut Meringue Tower | Gordon Ramsay
A show stopping dessert. The only real danger with this is the fact that your guests will be desperate for seconds. Delicious.
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Raspberry and Walnuts Tart Cake
Cacao ! ∴∵ゞ(´ω`*) ♪
This time, sweet and sour raspberries are shimmering in this tart cake.
In the center is walnut almond cream with crunchy nuts and moist sponge, making it a very tasty sweet.
I made a chocolatey tart arrangement based on the look of a cake from the sweet store And MERCI.
0:00 Digest
0:19 Tart Chocolat
3:35 Almond Cream
4:48 Raspberry Sauce
7:00 Raspberry glaze (glace raspberries)
9:23 Finished Raspberry and Walnut Tart
10:56 Cacao notes (And MERCI 's cake I used as a reference)
[Book] Chocolate Cacao recipe book on sale now!
This is a book about chocolate sweets. Chocolate Sweets BOOK
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Ingredients and recipe
[Tart (20cm tart mold)
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A - flour: 125g
A - Cocoa powder: 16g
[Directions].
Cream the butter and mix in the powdered sugar.
Beat the whole egg.
Add the beaten eggs into the batter in a few additions.
Pour the beaten egg mixture into the batter.
Wrap in plastic wrap and refrigerate for at least 3 hours.
Butter the mold and keep it in the refrigerator.
Roll out the dough to a thickness of 3 mm, poke holes in it with a fork, and let it rest in the refrigerator.
[Raspberry purée (in tart)
Raspberries: 50 g
Raspberry puree: 20g
Granulated sugar: 15g
[Almond cream]
Unsalted butter: 80g
Powdered sugar: 80g
Whole egg: 80g
Almond powder: 80g
Roasted walnuts: 60g
[Directions]
1. Knead the butter and mix in the powdered sugar.
Measure out the beaten whole eggs and divide into 3 portions. Divide the almond powder into portions and add the walnuts.
Spread a thin layer on the tart.
Spread the raspberry puree.
Pour the almond cream over the puree, fill with walnuts and level the surface.
Preheat the oven to 180°C, then lower the temperature to 170°C and bake for 40-45 minutes.
[Syrup]
Water: 50ml
Sugar: 50g
[Raspberry glaze]
A - Frozen raspberries: 80g
A - Raspberry puree: 100g
A - Granulated sugar: 120g
B - Powdered gelatin: 5g
B - Water: 25g
[Raspberry jam / recipe]
1. Add water to the gelatin powder and let it soften (B).
2. Put the ingredients in A in a saucepan and cook over heat while mashing.
Transfer to a bowl and let cool to around 55℃.
4. Heat the softened gelatin slightly in a microwave oven to dissolve it. Do not make it above 60°C at this time.
Once all the ingredients are mixed, spread evenly over the top of the tart and chill in the refrigerator until firm.
Place a round plate in the center of the tart and sprinkle the surrounding area with unmelted powdered sugar.
Silicone spatula
A small pestle (placed on the gas stove)
Delonghi convection oven EOB2071J-5W
Shinwa radiation thermometer No.73010 with laser point function
Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
Acrylic ruler 3mm 2pcs
Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
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#raspberry
#tart
#chocolateCacao
Raspberry and cherry meringue cake
Hello everybody,
I'm Megghy and today I share with you the recipe for the meringue cake with raspberries and cherries.
The recipe includes Italian meringue, whipped cream, custard, raspberries and cherries but you can also use berries.
The recipe is not difficult but long due to the various preparations and waiting times but the contrast between the sweet and sour fruit makes it a perfect match.
ADVICE
Respect the rest times of the cake between one preparation and another, it will seem that the cake does not solidify but by magic the next day will be exceptional !!!
Weigh the egg whites to make the meringue because it is really important to keep the right doses.
If you have some meringue left you can put it in the sac a poche to create different shapes, put them on a baking sheet and cook them at 80 degrees for about 4 hours, you will get excellent spumini.
Here an idea:
INGREDIENTS
For a cake with a diameter of 20 cm
FOR THE BASE:
- 250gr. of dry biscuits
- 125gr. of melted butter
- 70gr. of dried Italian amaretti (such as Saronno, Lazzaroni, Benelli)
FOR ITALIAN MERINGUE
- 180gr. of sugar
- 36gr. of sugar
- 50gr. water
- 110gr. egg whites
FOR THE WHIPPED CREAM:
- 250gr. unsweetened whipping cream
- 50 grams of sugar
- 12gr. of gelatin in sheets
FOR THE CREAM
- 4 egg yolks
- 250gr. of milk
- 30gr. made with flour
- 50gr. of sugar
FOR THE RASPBERRY AND CHERRY COVERING:
- 4gr. of gelatin in sheets
- 250gr. of cherries + 12 cherries for adjustment
- 125gr. of raspberries + 5/7 raspberries for adjustment
- 1 lime or half a lemon
- 2 tablespoons of sugar
- a few fresh mint leaves
METHOD
- Chop 250 gr. of dry biscuits to which you add 125 gr. of melted butter and mix.
- Put in a 20 cm diameter cake mold but with the hinge open, lined with parchment paper only the hinge, so that when it is time to serve it will come off better.
- We press the mixture well and put it in the fridge to cool, meanwhile we prepare the meringue.
- Put on the fire 180 gr. of sugar with 50 gr. of water, when the sugar reaches 70 ° G - 158 ° F it begins to whip the egg whites in the mixer.
- 110gr. of egg whites with 36 gr. of sugar at maximum speed.
- When the sugar on the fire reaches 121 ° G - 250 ° F pour into the mixer.
- Lower the speed of the mixer and pour the boiling sugar very slowly. (be careful!)
- Once all the sugar has been poured, put the planetary mixer again at maximum speed.
- You have to whip the egg whites until touching the bowl of the planetary mixer, the latter is cold.
- Soak 12 gr in water. of gelatin in sheets.
- We prepare the whipped cream: 250 gr. of fresh unsweetened cream, to which we add 50 gr. of sugar and whip until stiff peaks.
- When the gelatin is softened, we put it on the fire for 1 minute with 3 tablespoons of water or milk, just long enough to dissolve it and pour it into the whipped cream, mix just enough time to incorporate it.
- Now let's combine 250 gr. of meringue and 250 gr. of whipped cream and mix.
- Add 70 gr. of dry Italian amaretti with cream, mix and pour the mixture into the pan.
- Put in the fridge to solidify, My advice is to wait at least 6 hours because the cream is very soft.
- After this time, we soak 4 gr. of gelatin in sheets and remove the core at 250 gr. of cherries that we add to 125 gr. of raspberries.
- Over a high heat cook the fruit with 2 tablespoons of sugar, the juice and grated zest of a lime, it will take 8 - 10 minutes, the fruit just has to soften, blend with an immersion mixer and filter the mixture through a colander.
- Put the softened gelatin on the fire with 2 tablespoons of water, just a minute, just the time to dissolve it, if the fruit sauce (coulis) is still hot, you can put the softened gelatin directly into the mixture without dissolving it on the fire.
- Now pour the gelatin into the sauce and mix.
- The raspberry and cherry sauce is now ready, pour over the cake and spread it well over the entire surface.
- Put the cake in the fridge now to solidify and rest for 24 hours.
- The next day decorate the cake with fresh raspberries and cherries and a few mint leaves.
A special thanks to my niece, for the subtitles and voice over in English.
I hope you like this recipe and if you have any questions feel free to write me in the comments.
To stay updated on upcoming recipes, subscribe to my channel!
ENJOY YOUR MEAL!
#cookingwithmegghy #meringue #cake
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Gordon Ramsay’s Top 5 Desserts | COMPILATION
We’ve pieced together some of our favourite dessert recipes from the channel into one special. This includes how to make, profiteroles, a hazelnut meringue tower, a vanilla cheesecake, strawberry glory and a chocolate, marshmallow, peanut fridge cake.
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Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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Reel Flavor - Chocolate Meringue Cookies with Raspberry Sauce
I'm sure that with Valentine's Day around the corner many people, like myself, will be struggling with self control as they are surrounded with sweet treats at every corner. Thankfully there are some low-calorie options out there, like these chocolate meringue cookies. It's basically egg whites, sugar and cocoa powder. Not so bad, right? They taste pretty damn good too. Husband and I may have finished a whole cookie sheet yesterday afternoon...I would feel more guilty, but really they aren't that bad. My suggestion is to maybe double this recipe so that you can have one batch to yourself and share the second one with others ;).
Ingredients:
3 egg whites
1/3 cup powdered sugar
3.5 tbsp unsweetened cocoa powder
1 tbsp cornstarch
1/4 cup granulated sugar
1/2 tsp vanilla extract
1/4 cup chocolate chips
Making Claire Saffitz's Flourless Chocolate Meringue Cake! | What's For Dessert Review
Ayooooo besties! Hope you're well
I decided to crack open Claire Saffitz's newest cook book, What's For Dessert? and wanted to take you guys along with me. Hopefully this was somewhat entertaining.
lol
We love Claire Saffitz in this house! She always shows her versatility and knowledge about baking and pastry arts and I just respect the hell out of her and her career. But anyway- hope you enjoy the video!
RASPBERRY COMPOTE
2 cups fresh raspberries, divided 250g
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1. In a medium saucepan over medium-high heat, combine 1 1/2 cups raspberries, sugar, lemon juice, and salt. Bring to a boil, stirring often. Lower heat to medium-low, and allow to simmer, stirring often, until the berries have broken down and compote begins to thicken, 5 to 10 minutes.
2. Add remaining 1/2 cup raspberries and cook for an additional 2 minutes. Remove from heat and allow to cool completely before serving.
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