More Great Italian Desserts
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Recipes
Spumone
Panna Cotta with Caramel Sauce
Ricotta Fritters
Chocolate Torte
Italian Rice Cake
Semolina Cake
Custard Pie
Amaretti Cream
Apple Fritters
Rice Pudding
Spumone
Panna Cotta with Caramel Sauce
Ricotta Fritters
Chocolate Torte
Italian Rice Cake
Semolina Cake
Custard Pie
Amaretti Cream
Apple Fritters
Rice Pudding
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SPUMONE (Serves 10-12)
1-1/2 cups heavy cream
1/2 cup sugar
1/2 cup maraschino cherries, diced
3 tablespoons candied orange peel
1 teaspoon lemon juice
1-1/2 quarts vanilla ice cream, slightly softened
1/2 cup chopped almonds
1/4 teaspoon almond extract
Whip cream until stiff peaks form.
Fold in sugar, cherries, orange peel, and lemon juice.
Place in the refrigerator to harden, about 1 hour.
Combine ice cream with almonds and almond extract.
Line a 1-quart loaf mold or deep bowl with plastic wrap.
Press ice cream to about a 1-inch thickness into the bottom and up the sides of the bowl.
Fill the center with the whipped cream mixture. Cover and freeze for 12 hours.
Unmold onto a serving platter. Cut into slices to serve.
1-1/2 cups heavy cream
1/2 cup sugar
1/2 cup maraschino cherries, diced
3 tablespoons candied orange peel
1 teaspoon lemon juice
1-1/2 quarts vanilla ice cream, slightly softened
1/2 cup chopped almonds
1/4 teaspoon almond extract
Whip cream until stiff peaks form.
Fold in sugar, cherries, orange peel, and lemon juice.
Place in the refrigerator to harden, about 1 hour.
Combine ice cream with almonds and almond extract.
Line a 1-quart loaf mold or deep bowl with plastic wrap.
Press ice cream to about a 1-inch thickness into the bottom and up the sides of the bowl.
Fill the center with the whipped cream mixture. Cover and freeze for 12 hours.
Unmold onto a serving platter. Cut into slices to serve.
PANNA COTTA WITH CARAMEL SAUCE (Serves 6)
2 tablespoons water
1-1/4 teaspoons unflavored gelatin
2 cups heavy cream, divided
1-1/4 cups plain yogurt
1 teaspoon vanilla extract
1/2 cup sugar
Caramel Sauce:
1 cup light brown sugar
1/2 cup dark corn syrup
1/4 cup butter
1/2 cup heavy cream
1-1/2 teaspoon vanilla extract
For panna cotta:
Combine water and gelatin in a bowl and allow to sit for 15 minutes or until
softened.
In another bowl, whisk together 1 cup cream, yogurt, and vanilla.
In a small saucepan over medium heat, combine 1 cup cream and 1/2 cup sugar.
Stir well until sugar dissolves and mixture begins to simmer. Remove from heat.
Stir the gelatin mixture into the hot cream. Combine with the cream-yogurt mixture.
Divide among 6 ramekins. Refrigerate 6-8 hours.
For caramel sauce:
Bring brown sugar, corn syrup, butter, and cream to a boil in a saucepan.
Add vanilla extract. Cool.
Unmold panna cotta and serve over sauce.
2 tablespoons water
1-1/4 teaspoons unflavored gelatin
2 cups heavy cream, divided
1-1/4 cups plain yogurt
1 teaspoon vanilla extract
1/2 cup sugar
Caramel Sauce:
1 cup light brown sugar
1/2 cup dark corn syrup
1/4 cup butter
1/2 cup heavy cream
1-1/2 teaspoon vanilla extract
For panna cotta:
Combine water and gelatin in a bowl and allow to sit for 15 minutes or until
softened.
In another bowl, whisk together 1 cup cream, yogurt, and vanilla.
In a small saucepan over medium heat, combine 1 cup cream and 1/2 cup sugar.
Stir well until sugar dissolves and mixture begins to simmer. Remove from heat.
Stir the gelatin mixture into the hot cream. Combine with the cream-yogurt mixture.
Divide among 6 ramekins. Refrigerate 6-8 hours.
For caramel sauce:
Bring brown sugar, corn syrup, butter, and cream to a boil in a saucepan.
Add vanilla extract. Cool.
Unmold panna cotta and serve over sauce.
RICOTTA FRITTERS (Serves 4)
8 ounces ricotta cheese
2 eggs
1/3 cup flour
1-1/2 tablespoons butter, softened
1 tablespoon grated lemon zest
Pinch of salt
Vegetable oil for frying
Honey for drizzling
In a bowl, combine the ricotta cheese with eggs. Add the flour and blend well.
Add the butter, lemon zest, and salt. Beat until all ingredients are well blended.
Allow the batter to rest for 1 hour.
In a frying pan over medium-high heat, add oil to a depth of 1/2-inch.
When oil is hot, add batter, 1 tablespoon at a time, allowing fritters to fry without crowding.
When fritters become a light golden brown, turn them over.
Transfer fritters to a paper-towel covered plate to drain.
Place fritters on a serving platter and drizzle with honey. Best served warm.
8 ounces ricotta cheese
2 eggs
1/3 cup flour
1-1/2 tablespoons butter, softened
1 tablespoon grated lemon zest
Pinch of salt
Vegetable oil for frying
Honey for drizzling
In a bowl, combine the ricotta cheese with eggs. Add the flour and blend well.
Add the butter, lemon zest, and salt. Beat until all ingredients are well blended.
Allow the batter to rest for 1 hour.
In a frying pan over medium-high heat, add oil to a depth of 1/2-inch.
When oil is hot, add batter, 1 tablespoon at a time, allowing fritters to fry without crowding.
When fritters become a light golden brown, turn them over.
Transfer fritters to a paper-towel covered plate to drain.
Place fritters on a serving platter and drizzle with honey. Best served warm.
CHOCOLATE TORTE (Serves 10)
1-1/2 cups almonds
1/3 cup flour
8 ounces semi-sweet chocolate, chopped
1/2 cup unsalted butter, room temperature
1 cup sugar, divided
7 eggs, separated
Confectioners sugar for garnish
Preheat oven to 350 degrees F.
Butter a 9-inch springform pan and line the bottom with waxed paper.
In a food processor, finely chop the almonds. Add flour and pulse 10-15 seconds. Set aside.
Place chocolate in a small glass dish and microwave on high 1 minute. Stir.
If the chocolate is not completely smooth, microwave for additional time. Allow to cool slightly.
With an electric mixer, beat butter and 1/2 cup sugar until fluffy. Add yolks, one at a time.
Continue beating about 2 minutes until smooth. Stir in ground almonds.
With an electric mixer, in another bowl, beat egg whites to soft peaks.
Add 1/2 cup sugar and beat an additional 1-2 minutes until stiff peaks form.
Stir 1/4 of the egg whites into the chocolate batter. Gently fold in the remaining whites.
Pour batter into prepared pan. Bake 40 minutes until tester inserted in center comes out clean.
Cool in pan for 10 minutes. Run a knife around the cake to loosen.
Release the sides of the pan and cool completely.
Transfer to a platter and sprinkle with confectioners sugar.
1-1/2 cups almonds
1/3 cup flour
8 ounces semi-sweet chocolate, chopped
1/2 cup unsalted butter, room temperature
1 cup sugar, divided
7 eggs, separated
Confectioners sugar for garnish
Preheat oven to 350 degrees F.
Butter a 9-inch springform pan and line the bottom with waxed paper.
In a food processor, finely chop the almonds. Add flour and pulse 10-15 seconds. Set aside.
Place chocolate in a small glass dish and microwave on high 1 minute. Stir.
If the chocolate is not completely smooth, microwave for additional time. Allow to cool slightly.
With an electric mixer, beat butter and 1/2 cup sugar until fluffy. Add yolks, one at a time.
Continue beating about 2 minutes until smooth. Stir in ground almonds.
With an electric mixer, in another bowl, beat egg whites to soft peaks.
Add 1/2 cup sugar and beat an additional 1-2 minutes until stiff peaks form.
Stir 1/4 of the egg whites into the chocolate batter. Gently fold in the remaining whites.
Pour batter into prepared pan. Bake 40 minutes until tester inserted in center comes out clean.
Cool in pan for 10 minutes. Run a knife around the cake to loosen.
Release the sides of the pan and cool completely.
Transfer to a platter and sprinkle with confectioners sugar.
ITALIAN RICE CAKE (Serves 6-8)
3 cups milk
3/4 cup Arborio rice
4 eggs, beaten
1/2 cup sugar
1/4 cup chopped pistachios
1/4 cup chopped walnuts
1/4 cup pine nuts
1/4 cup candied orange peel, finely diced
1/4 teaspoon vanilla
2 tablespoons butter, room temperature
Zest of 1/2 lemon
Confectioners sugar for dusting
In a saucepan over medium heat, bring milk just to a boil.
Add rice, reduce to low, cover and simmer about 30 minutes.
Remove from heat and allow to cool.
Stir the eggs into the cooled rice mixture.
Add the remaining ingredients, except the confectioners sugar.
Preheat oven to 350 degrees F. Butter a 10-inch round cake pan.
Pour the rice mixture into the prepared pan.
Bake 1 hour until a skewer inserted in the center comes out clean.
Cool to lukewarm and unmold onto a serving dish.
Before serving, dust with confectioners' sugar.
3 cups milk
3/4 cup Arborio rice
4 eggs, beaten
1/2 cup sugar
1/4 cup chopped pistachios
1/4 cup chopped walnuts
1/4 cup pine nuts
1/4 cup candied orange peel, finely diced
1/4 teaspoon vanilla
2 tablespoons butter, room temperature
Zest of 1/2 lemon
Confectioners sugar for dusting
In a saucepan over medium heat, bring milk just to a boil.
Add rice, reduce to low, cover and simmer about 30 minutes.
Remove from heat and allow to cool.
Stir the eggs into the cooled rice mixture.
Add the remaining ingredients, except the confectioners sugar.
Preheat oven to 350 degrees F. Butter a 10-inch round cake pan.
Pour the rice mixture into the prepared pan.
Bake 1 hour until a skewer inserted in the center comes out clean.
Cool to lukewarm and unmold onto a serving dish.
Before serving, dust with confectioners' sugar.
CUSTARD PIE (Serves 8)
Pastry Dough:
2 cups flour
1/3 cup sugar
Pinch of salt
1/2 teaspoon baking powder
8 tablespoons butter
2 eggs, beaten
Pastry Cream:
4 egg yolks
2/3 cup sugar, divided
1/2 cup flour
2 cups milk
2 teaspoons grated orange zest
2 teaspoons vanilla extract
1 cup cherry jam
For dough:
In a bowl, combine flour, sugar, salt, and baking powder.
Using a pastry blender or fork, cut the butter into the dry ingredients. Stir in eggs.
Transfer the mixture to a floured surface and knead just to form a dough.
Press into a disk, wrap in plastic wrap and refrigerate 1 hour.
For cream:
In a bowl, beat yolks until light and creamy. Beat in 1/3 cup sugar. Sift in flour and stir until smooth.
In a saucepan, bring milk, zest, and 1/3 cup sugar to a boil.
Whisk a third of the milk into the eggs then whisk the eggs back into the milk .
Continue cooking and whisking over medium-low heat until the mixture thickens, about 2 minutes.
Remove from heat and add vanilla. Pour into a bowl, cover and refrigerate until cold.
To assemble pie:
Preheat oven to 350 degrees F. Butter a 9-inch round cake pan.
Divide the dough in half and roll one piece into a round that will cover the bottom and sides of the pan.
Place dough in pan and trim even with top of pan.
Spoon in half of pastry cream. Spread jam over cream and cover with remaining cream.
Roll remaining dough into a 9-inch circle and place on top of pie.
To seal, use a small knife to tuck the top crust into the pan around the edge.
Bake 45 minutes or until brown. Allow to cool in pan before removing.
Refrigerate 1 hour before serving.
Pastry Dough:
2 cups flour
1/3 cup sugar
Pinch of salt
1/2 teaspoon baking powder
8 tablespoons butter
2 eggs, beaten
Pastry Cream:
4 egg yolks
2/3 cup sugar, divided
1/2 cup flour
2 cups milk
2 teaspoons grated orange zest
2 teaspoons vanilla extract
1 cup cherry jam
For dough:
In a bowl, combine flour, sugar, salt, and baking powder.
Using a pastry blender or fork, cut the butter into the dry ingredients. Stir in eggs.
Transfer the mixture to a floured surface and knead just to form a dough.
Press into a disk, wrap in plastic wrap and refrigerate 1 hour.
For cream:
In a bowl, beat yolks until light and creamy. Beat in 1/3 cup sugar. Sift in flour and stir until smooth.
In a saucepan, bring milk, zest, and 1/3 cup sugar to a boil.
Whisk a third of the milk into the eggs then whisk the eggs back into the milk .
Continue cooking and whisking over medium-low heat until the mixture thickens, about 2 minutes.
Remove from heat and add vanilla. Pour into a bowl, cover and refrigerate until cold.
To assemble pie:
Preheat oven to 350 degrees F. Butter a 9-inch round cake pan.
Divide the dough in half and roll one piece into a round that will cover the bottom and sides of the pan.
Place dough in pan and trim even with top of pan.
Spoon in half of pastry cream. Spread jam over cream and cover with remaining cream.
Roll remaining dough into a 9-inch circle and place on top of pie.
To seal, use a small knife to tuck the top crust into the pan around the edge.
Bake 45 minutes or until brown. Allow to cool in pan before removing.
Refrigerate 1 hour before serving.
AMARETTI CREAM (Serves 6)
1 tablespoon powdered unflavored gelatin
4 tablespoons water
7 tablespoons sugar
2 cups heavy cream, divided
4 tablespoons Amaretto liqueur
4-5 amaretti cookies
Sprinkle the gelatin over 4 tablespoons water and allow to soften about 15 minutes.
In a saucepan, melt the sugar over low heat until caramel color, about 5 minutes.
Remove from heat.
In another saucepan, heat 1 cup cream to just a simmer.
Gradually stir the hot cream into the caramel sugar.
Add the amaretto and gelatin. Allow to cool to room temperature.
Whip 1 cup of remaining cream until stiff. Gently fold it into the caramel mixture.
Spoon the mixture into 6 custard cups and refrigerate about 3 hours.
Crumble the amaretti cookies in a food processor.
Sprinkle the top of the custard with the crumbs and serve.
1 tablespoon powdered unflavored gelatin
4 tablespoons water
7 tablespoons sugar
2 cups heavy cream, divided
4 tablespoons Amaretto liqueur
4-5 amaretti cookies
Sprinkle the gelatin over 4 tablespoons water and allow to soften about 15 minutes.
In a saucepan, melt the sugar over low heat until caramel color, about 5 minutes.
Remove from heat.
In another saucepan, heat 1 cup cream to just a simmer.
Gradually stir the hot cream into the caramel sugar.
Add the amaretto and gelatin. Allow to cool to room temperature.
Whip 1 cup of remaining cream until stiff. Gently fold it into the caramel mixture.
Spoon the mixture into 6 custard cups and refrigerate about 3 hours.
Crumble the amaretti cookies in a food processor.
Sprinkle the top of the custard with the crumbs and serve.
RICE PUDDING (Serves 6)
3 cups milk
3/4 cup rice
3 cups half and half
3/4 cup sugar
3 eggs
1 teaspoon vanilla
1/2 cup currants
Cinnamon for dusting
In a saucepan over medium heat, bring milk to a simmer.
Add rice, stir, cover and simmer 30 minutes or until milk is absorbed.
Remove from heat.
Stir in half and half and sugar.
In a small bowl, whisk the eggs, then stir into the rice mixture.
Return the saucepan to medium heat and stir until the mixture thickens, about 5 minutes.
Remove from heat. Stir in vanilla and currants
Pour into a serving dish and sprinkle with cinnamon.
Chill 3-4 hours before serving.
3 cups milk
3/4 cup rice
3 cups half and half
3/4 cup sugar
3 eggs
1 teaspoon vanilla
1/2 cup currants
Cinnamon for dusting
In a saucepan over medium heat, bring milk to a simmer.
Add rice, stir, cover and simmer 30 minutes or until milk is absorbed.
Remove from heat.
Stir in half and half and sugar.
In a small bowl, whisk the eggs, then stir into the rice mixture.
Return the saucepan to medium heat and stir until the mixture thickens, about 5 minutes.
Remove from heat. Stir in vanilla and currants
Pour into a serving dish and sprinkle with cinnamon.
Chill 3-4 hours before serving.
SEMOLINA CAKE (Serves 8)
1/2 cup finely diced candied orange peel
4 tablespoons rum
2 tablespoons butter
4 cups milk
Pinch of salt
2/3 cup semolina
1-1/3 cups sugar
1/2 cup chopped pistachios
4 eggs, beaten
Combine orange peel and rum. Set aside.
Preheat oven to 350 degrees F. Butter a 6-inch soufflé dish.
Place milk and salt in a saucepan over low heat and bring just to a boil.
Add semolina slowly, whisking constantly to prevent lumps.
Continue stirring until semolina thickens and begins to pull away from the sides of the pan.
Remove from heat, add sugar, and stir additional 1 to 2 minutes.
Add orange peel, rum, and pistachios. Stir in eggs. Pour into soufflé dish and bake 1 hour.
Cool to room temperature.
Refrigerate 30 minutes to 1 hour and unmold onto serving dish.
1/2 cup finely diced candied orange peel
4 tablespoons rum
2 tablespoons butter
4 cups milk
Pinch of salt
2/3 cup semolina
1-1/3 cups sugar
1/2 cup chopped pistachios
4 eggs, beaten
Combine orange peel and rum. Set aside.
Preheat oven to 350 degrees F. Butter a 6-inch soufflé dish.
Place milk and salt in a saucepan over low heat and bring just to a boil.
Add semolina slowly, whisking constantly to prevent lumps.
Continue stirring until semolina thickens and begins to pull away from the sides of the pan.
Remove from heat, add sugar, and stir additional 1 to 2 minutes.
Add orange peel, rum, and pistachios. Stir in eggs. Pour into soufflé dish and bake 1 hour.
Cool to room temperature.
Refrigerate 30 minutes to 1 hour and unmold onto serving dish.
APPLE FRITTERS (Serves 4 - 6)
3 firm crisp apples
1/4 cup granulated sugar
1/4 cup rum
2 tablespoons lemon juice
1 cup flour
3/4 to 1 cup water
1 teaspoon vanilla extract
Vegetable oil for frying
Confectioners' sugar for dusting
Peel and core the apples.
Cut the apples horizontally to make 1/2 inch thick slices.
In a shallow bowl, combine the granulated sugar, rum, and lemon juice.
Put the apple slices into the mixture and turn them several times to coat them
Set aside for 1 hour.
Put 1 cup of water in a shallow bowl and gradually add the flour, shaking it through a strainer.
When all of the flour has been added, the batter should have the consistency of pancake batter.
If the batter is too thin, add a little more flour, if it is too thick, add more water.
Stir in the vanilla extract.
Pour enough oil into a wide skillet to come 1/2 inch up the sides. Put over high heat.
Take the apple slices out of the bowl and pat them dry with paper towels.
When the oil is hot, dip the apples in the batter and place into the skillet without crowding.
Fry to a golden brown on one side, then turn and fry the other side.
Transfer to a wire rack to drain.
When all the slices are cooked, dust them with confectioners' sugar and serve hot.
3 firm crisp apples
1/4 cup granulated sugar
1/4 cup rum
2 tablespoons lemon juice
1 cup flour
3/4 to 1 cup water
1 teaspoon vanilla extract
Vegetable oil for frying
Confectioners' sugar for dusting
Peel and core the apples.
Cut the apples horizontally to make 1/2 inch thick slices.
In a shallow bowl, combine the granulated sugar, rum, and lemon juice.
Put the apple slices into the mixture and turn them several times to coat them
Set aside for 1 hour.
Put 1 cup of water in a shallow bowl and gradually add the flour, shaking it through a strainer.
When all of the flour has been added, the batter should have the consistency of pancake batter.
If the batter is too thin, add a little more flour, if it is too thick, add more water.
Stir in the vanilla extract.
Pour enough oil into a wide skillet to come 1/2 inch up the sides. Put over high heat.
Take the apple slices out of the bowl and pat them dry with paper towels.
When the oil is hot, dip the apples in the batter and place into the skillet without crowding.
Fry to a golden brown on one side, then turn and fry the other side.
Transfer to a wire rack to drain.
When all the slices are cooked, dust them with confectioners' sugar and serve hot.
| Apple Fritters |
