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Gold Chef 23 ct. edible gold is the ideal decoration for desserts, cocktails, and any type of recipes. Simple to use! Safe and certified.

Here are a series of recipes that explain how to prepare and decorate your dishes with Gold Chef 23 ct. edible gold:

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Raspberry macaroons with white mint ice cream and 23-ct. gold leaf



4 People

90 g Egg whites

180 g Icing sugar

20 g Sugar

100 g Almond flour

500 g Raspberries

300 g  Mint ice cream

1 Edible gold Leaf

How to prepare and decorate the raspberry macaroons with white mint ice cream with gold

Mix icing sugar and almond flour and sift until obtaining a thin homogenous powder. Blend half of the raspberries once washed and cleaned. Whip up the egg whites to a stiff peak gradually adding the sugar. Then add the sugar and flour powder and mix well. Lastly, add the blended raspberries. Using a pastry bag make small discs on a baking sheet covered with parchment paper and bake in oven 150° for 13 minutes. Prepare the ganache blending half of the remaining raspberries and fill the macaroons once they are cooled. On the serving plate create a bed with the remaining blended raspberries, place the macaroon on it, some cut raspberries and the mint ice cream. Remove the leaf from the booklet taking it by the tissue paper, delicately place the 23-ct. gold leaf on the surface to be decorated and slightly press on the tissue paper side. Remove the tissue paper.

Mini tiramisu with 23-ct. gold crumbs



4 People

200 g Shortcut pastry

250 g Mascarpone

4 Eggs

2 Tablespoons coffee powder

1 Small glass of brandy

Cocoa powder to taste

Edible gold crumbs as needed


How to prepare and decorate the mini tiramisu with gold

Roll out shortcut pastry into a thin layer and cut 4 circles having an 8-cm diameter. Bake in oven 180° for 15 minutes. Remove from the oven and let cool. Mix half of the sugar to the yolks and stir till creamy. In another bowl mix the remaining sugar and the mascarpone till obtaining a homogenous mix. Whip up two egg whites to a stiff peak and add to the other two mixes adding coffee powder and liquor. Stir and put the mix in small moulds the same size as the shortcut pastry discs and cool for a few hours. Place the tiramisu on the shortcut pastry discs and dust with cocoa. Decorate with the 23-ct. gold crumbs.

Paccheri pasta of Gragnano cacio e pepe (cheese and pepper) with 23-ct. gold crumbs



4 People

400 g Paccheri pasta of Gragnano

160 g grated Roman Pecorino cheese

Black peppercorns to taste

Extra-virgin olive oil to taste

Edible gold crumbs as needed

How to prepare and decorate Paccheri pasta of Grangnano cacio e pepe with gold

Cook the pasta in abundant salted water. In the meantime, heat some extra virgin olive oil in a pan, add a sprinkle of black pepper, a little cooking water of the pasta and the grated pecorino cheese, mixing until obtaining a slightly creamy mix. Two minutes before the end of cooking, drain the paccheri and pour them into the hot pan. Cream until the starch starts binding everything. Serve very hot adding in the serving plate a sprinkle of ground black pepper and some more grated pecorino cheese. Lastly, decorate with 23-ct. gold crumbs.

Risotto with butternut squash and hare with 23-ct. gold leaf



4 People

300 g Rice

300 g Butternut squash

4 front legs of Hare

1 Onion

1 Celery

2 Carrots

2 Tomatoes

Red Wine to taste

Edible gold crumbs as needed

How to prepare and decorate risotto with butternut squash and hare with gold

Clean and wash an onion, the celery, carrots, and tomatoes. Put them in a pot with plenty of water and boil for about 1 hour to obtain vegetable stock. Peel the butternut squash, wash it and dice it. Clean the onion and fry it slowly in a pan with extra virgin olive oil. As soon as the onion starts to brown, add the butternut squash and some white wine. When the butternut squash is halfway cooked, add rice and toast for about 1 minute stirring often. Add two ladles of vegetable stock, cover and cook on low flame. Cook the rice till done adding stock from time to time when it has been absorbed. Meanwhile, clean and bone the front legs of hare and cook them in a pan with oil and some red wine. Once almost cooked, let the sauce thicken and remove the front legs and wrap them in plastic film to form cylindrical portions and let them rest. Once the rice is cooked, turn off the flame and cream with a knob of butter. Remove the plastic film and cut the hare into slices and add to rice put on a serving dish. Add a tablespoon of the hare cooking sauce to the finished dish and decorate with gold crumbs.

Sacher Torte wtih 23-ct. gold crumbs



For the cake:

4 Egg yolks

3 Egg whites

120 g Sugar

70 g Flour

140 g Butter

175 g Dark chocolate

200 g Apricot jam

1 Pinch of salt

½ Packet of cake yeast

Vanilla aroma for cakes

Edible gold crumbs as needed

For the glaze:

50 gr Dark chocolate

2 Tablespoons of condensed milk

How to prepare and decorate the Sacher Torte with gold

Mix 40 g of sugar with the butter, salt, and vanilla, mix until creamed. Melt the dark chocolate bain-marie. Add the egg yolks and the cooled chocolate to the creamed butter. Whip up the egg whites and 80 g of sugar to a stiff peak. Add half of the whipped egg whites to the mix and fold. Then add the remaining stiff peak egg whites and flour. Mix the obtained cream until it becomes smooth and homogeneous, adding half packet of cake yeast. Pour the mix into a buttered cake tin. Bake in oven 140° for 90 minutes. Once cooked, remove from oven and cool in the cake tin. Turn the cake tin over on a plate and let rest for at least three hours. Afterwards, cut the cake in half. Spread the lower half with the apricot jam. Save some jam also for the top part of the cake and unite the two halves. For the glaze: melt the chocolate bain-marie, let cool and add the warm condensed milk. Melt the remaining jam in a small pot with a small bit of water, brush the top and sides of the cake. Cover the cake with the chocolate glaze. Let cool and decorate with gold crumbs.

Risotto with cuttlefish ink and 23 kt gold crumbs



300 g Rice

500 g Cuttlefish

3 cuttlefish ink sacs

300 g Shrimps

1 Onion

1 l Hot stock

1 Glass of white wine

Fresh parsley to taste

Extra virgin olive oil to taste

Salt to taste

Black pepper to taste

Edible gold crumbs as needed

How to prepare and decorate “risotto with cuttlefish ink” with gold

Clean the cuttlefish and slice them separating the ink sacs. Clean and shell the shrimps. Finely chop the onion and lightly brown it with a little oil; add the cuttlefish and shrimps, make them cook for a few seconds, add a ladleful of stock, and cook for 10 minutes. Add the rice, wine, ink, and salt. Stir with care adding the necessary stock every time it dries. As soon as the rice is cooked, add black pepper and chopped parsley. Serve in a plate decorating with gold crumbs.

Tortelli stuffed with potatoes, buffalo mozzarella, turnip greens, and 23 kt gold flakes



4 People

500 g Tortelli stuffed with potatoes and mozzarella

1000 g Turnip greens

1 Buffalo Mozzarella

1 Clove of garlic

Edible gold flakes as needed

How to prepare and decorate “tortelli stuffed with potatoes, buffalo mozzarella, and turnip greens” with gold

Clean the turnip greens, keeping only the tenderest leaves and flowers. Wash and boil them in salted water for about 20 minutes. Once ready, drain them and toss them in a frying pan over high heat for a few minutes with extra virgin olive oil and the unpeeled garlic clove. Then blend the turnip greens until obtaining a homogeneous mixture. Meanwhile, toss the mozzarella, previously cut into pieces, in a frying pan with a little extra virgin olive oil until it melts into a slightly thick sauce. Boil the tortelli in abundant salted water and drain them “al dente”. Mix them for one minute with the mozzarella and serve in a plate adding the blended turnip greens and the mozzarella sauce. Finally, decorate with 23 kt gold flakes.

Ravioli with tomatoes, mint, and 23 kt gold flakes



4 People

500 g Ravioli stuffed with ricotta

400 g Cherry tomatoes

1 Onion

12 Mint leaves

Edible gold flakes as needed

How to prepare and decorate the “ravioli with tomatoes and mint” with gold

Lightly brown the onion in a frying pan with extra virgin olive oil. Add the cherry tomatoes cut into two pieces. Add salt and black pepper to taste and let cook for 10-15 minutes. Once they are almost cooked, add the washed and chopped mint leaves, and cover the pan. Meanwhile, boil the ravioli in salted water and drain them “al dente”. Put them in the pan with the sauce adding, if necessary, a little of the cooking water. Serve them decorating with some mint leaves, black pepper, and gold flakes.

Prawns with saffron scented potatoes, Vinegar from Moscato wine sauce, and 23 kt gold crumbs



4 People

8 Prawns

2 Potatoes

1 Aubergine

1 Tomato

2 Zucchini

2 Carrots

Vinegar from Moscato wine to taste

Mayonnaise to taste

Saffron to taste

Edible gold crumbs as needed

How to prepare and decorate the prawns with saffron scented potatoes and Vinegar from Moscato wine sauce with gold

Dice the aubergine, tomatoes, zucchini, and carrots, and cook them in a frying pan with some extra virgin olive oil. Once cooked, take them out of the pan, chop them finely, and let them cool. Once they are cold, add salt to taste and vinegar from Moscato wine, and mix them well. Peel the potatoes, boil and drain them. Once cold, cut them into 1 cm thick round slices, and toss them in a frying pan for one minute with extra virgin olive oil and saffron. Meanwhile, wash, clean, and steam cook the prawns. Place two slices of potatoes in a plate and add a teaspoon of mayonnaise. Lay the prawns on the potatoes and add the chopped vegetables. Decorate with a little oil and the 23 kt gold crumbs.

Raw shrimps and anchovies in citrus fruit sauce and 23 kt gold flakes



4 People

4 Shrimps

4 Anchovies

2 Red oranges

2 Grapefruits

Edible gold flakes as needed

How to prepare and decorate “raw shrimps and anchovies in citrus fruit sauce” with gold

Wash and shell the shrimps cutting them into two parts. Divide the anchovies into two fillets removing the bone and washing them accurately. Squeeze an orange and a grapefruit to obtain the juice and marinate the anchovies and shrimps in it for about 10 minutes. Place them in a plate decorating with tomatoes, orange and grapefruit peels, and a few valerian leaves. Complete the decoration with 23 kt gold flakes.

“Delizia” with peaches and 23 kt gold leaf



4 People

For the “delizia”:

8 Eggs

160 g Flour

50 g Potato starch

140 g Sugar

250 gr Mascarpone

200 gr Peaches

3 Gelatine sheets

Edible gold leaves as nedeed

How to prepare and decorate the “Delizia” with peaches with gold

Whip eggs with sugar. Add flour and starch mixing with a wooden spoon. Grease the cake mould with butter and coat it with flour, before pouring the mixture. Bake at a temperature of 180°C for about 20′. Once the delizia is ready let it cool, then cut it in two halves for the filling. Wash and clean the peaches and blend them with 50 g of sugar. Boil the mix for 2 minutes and let it cool. Mix the mascarpone with the remaining sugar. Add the gelatine sheets, previously softened in water, to the peaches mix until it melts. Mix together the peaches and one part of the mascarpone cream. Put the mix and the remaining mascarpone cream in the fridge for two hours. Fill the delizia with a layer of mascarpone cream and one of mascarpone and peaches cream. Before serving decorate with gold leaves.

Sponge cake semifreddo (parfait) with 23 kt gold flakes



4 People

75 g Flour

75 g Potato starch

1 Pinch of salt

5 Eggs

1 Packet of vanilla (optional)

150 g Sugar

Vanilla ice cream

Edible gold flakes as needed

How to prepare and decorate the sponge cake semifreddo (parfait) with gold

Divide the egg white from the yolk, firmly beating the whites with half of the sugar, and the yolks with the other half. Mix the whites with the yolks and add the flour, vanilla, and potato starch previously sifted, adding them with a sieve to avoid lumps, until the mix is homogeneous. Grease the cake mould with butter and coat it with flour and pour the mix baking it at a temperature of 180° for 35-40 minutes. Once the sponge cake is cold cut it into two halves partly scooping the centre of the lower part. Fill it with some vanilla ice cream and let it rest in the fridge for about one hour. Decorate with gold flakes.


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