Recipe of Gordon Ramsay Almighty Imifrénto

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, almighty imifrénto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Almighty Imifrénto is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Almighty Imifrénto is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook almighty imifrénto using 30 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Almighty Imifrénto:

1. Prepare Walnut Cake
2. Make ready 380 g (13 oz) walnuts
3. Make ready 180 g (6.5 oz) Greek rusks
4. Take 20 g (4 tsps) baking powder
5. Get 2 nutmegs, grated
6. Take 1/2 tsp cinnamon, ground
7. Prepare 1/2 tsp cloves, ground
8. Make ready 200 g (7 oz) unsalted butter
9. Take 160 g (6 oz) light muscovado sugar
10. Make ready 7 eggs, separated
11. Get zest of 1 mandarin
12. Get 1/2 tsp vanilla
13. Take zest of 1 lemon
14. Make ready 2 tbsps lemon juice
15. Take 75 ml (1/3 cup) kumquat liqueur or cognac
16. Make ready Syrup for Cake
17. Prepare 125 g (5 oz) caster sugar
18. Prepare 250 ml (1 cup) water
19. Make ready zest of 1 mandarin
20. Prepare 1 tbsp mandarin juice
21. Make ready 1 cinnamon stick
22. Get 60 ml (1/4 cup) Kumquat liqueur or cognac
23. Prepare Imifrénto
24. Make ready 350 g (12.3 oz) caster sugar
25. Take grated zest of 1 lemon
26. Prepare 200 ml (3/4 cup) lemon juice
27. Make ready 140 g (5 oz) stem ginger, finely chopped
28. Prepare 125 g (4.5 oz) good quality Greek yoghurt
29. Take 4 egg whites
30. Take 125 g (4.5 oz) double cream

Instructions to make Almighty Imifrénto:

1. Heat the oven to 170 degrees C, 340 degrees F, Gas mark 3.
2. To make the walnut cake: Place the butter and sugar in a mixer and blend on a medium speed for around 5 minutes until smooth and creamy and lighter in colour. Keep the mixer on medium speed and add the egg yolks one at a time, ensuring each egg is incorporated before adding the next. Pour in the liqueur, zests and mix for a few seconds. Add the baking powder to the lemon juice and stir. It will become frothy. Add this to the bowl and set aside.
3. Roughly chop the walnuts. Blitz the barley rusks in a food processor until fine. Place both in a large bowl and add the cloves, cinnamon and nutmeg and stir with a large spoon. Pour the dry mixture into the wet mixture and blend.
4. Place the egg whites in a clean bowl and whisk with a pinch of salt until thick and glossy until soft peaks form. Gently fold the whisked egg whites into the walnut mixture. Grease and line a 30cm x 25cm rectangular baking tin. Place the mixture in the tin and bake for around 35 minutes until light brown on top. Leave to cool.
5. Whilst the cake is cooling, add all the ingredients for the syrup and boil for 5 minutes until all the sugar has dissolved. Using a skewer poke holes all over the cake. Remove the cinnamon stick and slowly pour the syrup over the cake.
6. To make the Imifrénto: Place the sugar, ginger, lemon zest and juice in a pot, bring to the boil and simmer for 5 minutes.
7. Whilst the syrup is boiling beat the egg whites in a mixer until stiff peaks form. Turn the mixer down to low and gradually pour in the hot syrup. Turn the mixer back up to high and continue to beat for 10 minutes until the mixture becomes thick and glossy.
8. Whip the cream until soft peaks form. Gently fold in the yoghurt then gradually fold in the egg whites. Spoon into an ice cream maker and let it churn for 30 minutes. Place in a freezer overnight.
9. Serve the walnut cake with a dollop of Imifrénto, stem ginger and a walnut

So that’s going to wrap this up for this exceptional food almighty imifrénto recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!