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DESSERT - Десерт

Tiramisu - a dessert made with ladyfingers, mascarpone, and espresso

4 tablespoons espresso coffee
1 tablespoon Grappa
3 eggs, separated
1/2 cup sugar
8 ounces Marscapone cheese
24 Savoiardi biscuits
1 ounce sweet chocolate, grated
In a small bowl, combine the coffee and grappa; set aside
In a medium bowl, beat the egg whites until stiff; set aside.
In a large bowl, beat the egg yolks together with the sugar until thick and lemon-colored. Add the marscapone and blend. Gently fold the egg whites into the cheese mixture.
Place half of the biscuits in the bottom of a 10-inch square baking dish or larger serving plate. Sprinkle with half of the coffee mixture. Cover with half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4 hours before serving with grated chocolate.

Spumone Di Zabaglione
6 eggs
1/2 cup sugar
1/2 tsp. nutmeg
1/2 cup marsala
3 tbsp. dark rum
1-1/2 cup heavy cream
Separate the eggs and place the yolks in the top part of a double boiler. Place the whites in a stainless steel bowl at room temperature. Add sugar and nutmeg to eggs and beat, off the heat, until it forms ribbons. Add marsala and rum and place over double boiler. Beat until frothy and foamy and quite firm, about 2 to 3 minutes. Remove to ice bath and cool while whisking. Beat the cream to soft peaks and fold egg mixture into whites. Place into ice cream machine and chill according to manufacturer's instructions. Place in freezer, well covered. When ready to serve, scoop into balls and garnish with crushed amaretti cookies.

Fruit Salad with Champagne Sauce
1 cup kiwi, peeled and cut into 1/4 inch cubes
1 cup figs, peeled and cut into 1/4 inch cubes
1 cup grapes, sliced in half
1 cup fresh strawberries, sliced in half
1 cup fresh raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne
Heat broiler to its highest setting.
Divide the cut fruits into 4 soup plates, arranging them decoratively. Make sauce by combining egg yolks and sugar in a mixing bowl. Whisk briskly until the yolks begin to turn a light lemony color. Add the Champagne a little bit at a time, whisking constantly until well blended.
Place the mixing bowl in a pot or pan and pour about 1 inch of water around it. Bring the water to a simmer and continue to whisk vigorously until the mixture becomes light and foamy. Once the mixture starts to thicken, remove the bowl from the heat. Do not overcook. Continue to whisk for 10 seconds.
Pour equal amounts of sauce over each fruit salad. Place the plates under the broiler about 3 inches from the source of heat and allow them to cook just until they are lightly browned on the surface, rotating as needed.
Serve immediately with remaining Champagne to accompany.

Spicy Fruit Salad
1 - 16 ounce can of peaches
2 - 3 inch long cinnamon sticks
3/4 teaspoon of allspice
2 large navel oranges
2 large pink grapefruits
1 small pineapple
2 pints of strawberries
3 kiwi fruits
2 tablespoons of crystallized ginger root
Drain syrup from the peaches into a small saucepan. Place peaches in a large bowl. Over medium-high heat, heat syrup, cinnamon, and ground allspice to boiling. Reduce heat to low; cover and simmer 10 minutes. Set syrup mixture aside to cool while preparing fruit. Grate peel from 1 orange, set aside. Cut peel from oranges and grapefruits. To catch juice, hold fruit over bowl with peaches and cut sections from oranges and grapefruits between membranes; drop sections into bowl. Cut peel and core from pineapple; cut fruit into 1/2 inch chunks. Add pineapple to fruit in bowl. Pour syrup mixture over fruit in bowl. Add grated orange peel; toss. Cover and refrigerate until ready to serve.
Just before serving, hull strawberries; cut strawberries in half if large. Cut peel from kiwi. Slice each kiwi lengthwise into 6 wedges. Toss strawberries and kiwi with fruit mixture. Place in serving bowl and sprinkle with crystallized ginger.

Tutti frutti
Begin with 1 pint best brandy, unless your scruples forbid it ; in which case omit the brandy and commit yourself to eternal vigilance, and the results will be about the same.
Every fruit in season as it comes along, with the exception of grapes, gooseberries and melons, is added to the brandy along with its equal weight in best granulated sugar. Strawberries, oranges and bananas, sliced, and a pineapple, make a nice beginning. If the combined weight is five pounds then use 5 pounds of sugar. Cover the jar carefully with several thicknesses of cheesecloth and keep in the dark, stirring occasionally, as fruits are added. It thus becomes a sort of all-the-year-round undertaking, but is ready for use about two months after you start it.
For ice creams or water ices the juice carefully strained or filtered is excellent and most unusual, or to give a fruity flavor to the Christmas punch it has no equal. Likewise for sauces, jellatine and jurket, or blended in the fondant for candies. In fact, the housewife who has imagination will find so many uses she will wonder how she ever got along without tutti frutti.

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