Satisfy your sweet tooth with the ultimate indulgence by treating yourself to Umbria and Tuscany’s finest dessert recipes! True to Italian origin, light but decadent and simple ingredients even the most unseasoned baker can work with. You may not be in the charming Italian countryside, but it will sure taste like it!
7 Tbsps. sugar
5 egg yolks
5 egg whites
Splash cognac (or similar liqueur)
16 oz. Mascarpone Cheese
1 Cup espresso coffee
1.) Combine egg yolks and sugar in bowl and mix on high with electric mixer until white in color.
2.) When yolks are white, add mascarpone and mix until smooth.
3.) Add splash of cognac and mix until incorporated.
4.) In separate bowl, beat egg whites until peaks form.
5.) Fold two mixtures together.
6.) Dip ladyfingers in espresso and layer in the bottom of a glass cup or pan.
7.) Top ladyfingers with a layer of cream approximately 1 inch thick. Continue to add layers if necessary.
8.) Refrigerate until ready to serve (minimum of 2 hours).
9.) Once refrigerated, dust with cocoa powder.
Recipe: Moscato & Raisin Semifreddo
Ingredients Serves 20 Approximately
15 egg yolks
2/3 Cup Sugar
1 Cup Moscato Wine
2 Cups Cream
½ Cup Raisins
1.) Combine egg yolks and sugar by beating them on high with electric hand mixer.
2.) When mixture is a pale yellow, add wine.
3.) Place over a water bath on the stove and cook for 10 to 15 minutes while constantly stirring in one direction.
4.) Place bowl with egg and sugar mixture in ice bath to cool and stir.
5.) In a second bowl, beat cream with electric mixer on high.
6.) Fold mixtures together.
7.) Place a few raisins in the bottom of small ramekins or foil cups (approximately 1 cup size).
8.) Fill cups with custard mixture and place in freezer until firm (2 hours).
9.) Un-mold Semifreddo and serve.
Recipe: Candied Hazelnut Semifreddo
Ingredients Approximately 20 servings
1 cup hazelnut (or nut of choice)
¼ cup sugar
15 egg whites
2 cups cream
1 1/8 cups sugar
1.) Combine ¼ cup sugar and nuts in a frying pan over medium heat.
2.) Cook sugar until it is a caramel color and all nuts are coated.
3.) Pour mixture on baking sheet sprayed with nonstick spray.
4.) Place in freezer to cool.
5.) Break with meat tenderizer or chop with food processor.
1.) Combine egg whites and sugar and beat on high with electric mixer until stiff peaks.
2.) In a separate bowl beat cream on high.
3.) Fold broken nuts into whipped cream.
4.) Fold egg whites and sugar with whipped cream mixture.
5.) Fill small ramekins or foil cups (1 cup size).
6.) Place in freezer until firm (minimum 2 hours).
7.) Un-mold Semifreddo and serve.
8.) Can be garnished with chocolate sauce or fruit puree.
Recipe: Crème Brulee Infusee Au Miel de Lavande
Ingredients Serves 12
¾ L Cream
¼ L Milk
100g lavender honey
½ vanilla stick
A few lavender seeds
1.) Mix in cooking dish: milk, cream, lavender honey, ½ vanilla stick and dried lavender leaves.
2.) Bring to boil and leave to cool until tepid (less than 80°).
3.) Whip yolks, the eggs and sugar to blanch them (without frothing).
4.) Mix the cream mixture and the blanched eggs.
5.) Sieve and gently place into ramekins wider than deep.
6.) Bake in 100° oven for 1 hour and 30 minutes.
7.) Leave to cool for 24 hours.
8.) Sprinkle with brown sugar and burn the surface with a welding torch or in the higher part of the oven under the grill.
9.) Decorate the plate with dried lavender leaves.
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Tags: Culinary, Food, Foodie