Ingredient: of Granulated sugar

Quality, authenticity, excellence
Orange marmalade and ricotta muffins

Dessert

Orange marmalade and ricotta muffins

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

8 Portions

Ingredients:

2 Eggs
220 g of 00 Wheat
1 pinch of salt
70 ml of Seed Oil
120 g of Granulated sugar
1 sachet of Baking powder
Organic lemon peel

PREPARATION

1

Beat the eggs and sugar with electric whisks for at least 10 minutes.

2

Add the seed oil, the ricotta, the grated lemon zest and stir.

3

Pour the baking powder and add the wheat gradually while the ingredients mix together. Keep on using the electric whisks to obtain a creamy and homogeneous compound.

4

Fill each muffin cup with half of the compound, then add a spoon of marmalade on this layer.

5

Cover the muffin cups with the remaining mixture.

6

Bake at 190 ° for 25 minutes.

Condividi:
Quality, authenticity, excellence
Mascarpone and vanilla ice cream

Dessert

Mascarpone and vanilla ice cream

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

1 Portions

Ingredients:

300 ml of Fresh whole milk
1 Bag of vanillin
100 g of Granulated sugar
300 ml of Whipped cream
250 g of Tipico IT’s Mascarpone

PREPARATION

1

Combine the milk, sugar and vanillin in a saucepan. Stir with a hand whisk and bring to the hob. Heat until it comes to the boil, turn off the heat as soon as it starts to boil and allow to cool to room temperature and then cool in the fridge.

2

In the meantime, whip the cream with an electric whisk until stiff. Always remember to keep the brick of cream in the fridge for at least three hours, especially in summer, before whipping it. Set it aside and keep it in the fridge.

3

Add the mascarpone to the milk and sugar mixture after it has cooled. Use a hand or electric whisk: it should be perfectly blended, without lumps.

4

Pour the mixture into a steel bowl or tub or container where you are going to store the ice cream, possibly with a lid. At this point you can add the whipped cream, incorporating it with a spatula gently. Put the bowl in the freezer and after 30 minutes stir it with a hand whisk.

5

Repeat the step twice: stir, store in the freezer. This will prevent ice from forming in the ice cream. Then store overnight or for at least 8 hours in the freezer before serving the mascarpone ice cream.

Condividi:

Sign up to our newsletter

Do you want to receive the latest news, offers, new products or delicious recipes? Enter your email.

    Click here to accept our Privacy Policy