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Posted by: smdiner on 2009-05-30, 23:14:01
Panna Cotta INGREDIENTS: 1/ 3 cup milk 1 (.25 ounce) envelope unflavored gelatin 2 1/ 2 cups heavy cream 1/ 2 cup white sugar 1 1/ 2 teaspoons vanilla extract DIRECTIONS: Pour milk into a small bowl, and stir in the gelatin powder. Set aside. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, and pour into six individual ramekin dishes. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving. + + + + + + + + + + + + + + Tiramisu INGREDIENTS: 6 eggs, separated 3 tablespoons white sugar 1 pound mascarpone cheese 2 tablespoons brandy 1 teaspoon vanilla extract 1 1/ 2 cups strong brewed coffee, room temperature 30 ladyfinger cookies 8 ounces finely chopped bittersweet chocolate DIRECTIONS: In large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy and vanilla until smooth. In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into mascarpone mixture. Quickly dip ladyfingers, one at a time, in cooled coffee and arrange them in a 9x13 inch baking dish. Use 15 cookies to cover the bottom of the dish. Spread half the mascarpone mixture over the cookie crust and sprinkle the chocolate on top. Repeat the soaked cookie and cheese layers. Cover tightly with plastic wrap and refrigerate 4 hours or overnight before serving. + + + + + + + + + + + Gelato INGREDIENTS: 1 cups milk 2 cup heavy cream 4 egg yolks 1/ 2 cup sugar DIRECTIONS: In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency. + + + + + + + + + + + + + + + + + + Cannoli INGREDIENTS: 2 cups all-purpose flour 1 teaspoon white sugar 1 teaspoon salt 1 1/ 2 teaspoons ground cinnamon 1/ 4 teaspoon ground nutmeg 2 tablespoons shortening 1 egg white 3/ 4 cup red wine 1 1/ 2 quarts oil for deep frying 1 1/ 2 pounds ricotta cheese 1/ 2 cup sifted confectioners' sugar 2 teaspoons vanilla extract 3/ 4 cup miniature semisweet chocolate chips 3 tablespoons chopped candied orange peel DIRECTIONS: In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/ 8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white. Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes. To make the filling: In a medium bowl, mix together the ricotta cheese and confectioners' sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges. Keep refrigerated until serving + + + + + + + + + + + + + + + + + Tiramisu 3 large eggs, separated 3/ 4 cup sugar 1 (8-oz) container mascarpone cheese (1 scant cup) 1/ 2 cup chilled heavy cream 2 cups very strong brewed coffee or brewed espresso, cooled to room temperature 2 tablespoons sweet Marsala wine 18 savoiardi (crisp Italian ladyfingers, 6 oz) 1/ 4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder Beat together yolks and 1/ 2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined. Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/ 4 cup sugar a little at a time, beating, then continue to beat whites u |
