Dolce – Dessert
The history of Italy’s desserts is very fascinating and old. Modern casual diners and culinary experts alike love to partake in a variety of rich and delicious Italian desserts, but few know how those desserts came about. For any aspiring dinner party host, learning about desserts will spark the imagination and motivate engagement in the art of cooking with newfound passion. Many experts believe that the first desserts were breaded sweets. While sugar was too expensive for many people to have, recipes included natural sweetening foods, such as fruit and honey. One of the most well-known desserts that arose from such tradition was the panforte, whose earliest origins can be traced to Siena. Biscotti, which many people know as a gourmet dessert, also originated in early medieval times. Other desserts that many believe had originated during this time period are also panna cotta, cheesecake, and cream puffs. Today, imagine life without Tiramisu, Panna Cotta, Gelato or Cassata. Or be outrageous and try these two classics together!
The history of Italy’s desserts is very fascinating and old. Modern casual diners and culinary experts alike love to partake in a variety of rich and delicious Italian desserts, but few know how those desserts came about. For any aspiring dinner party host, learning about desserts will spark the imagination and motivate engagement in the art of cooking with newfound passion. Many experts believe that the first desserts were breaded sweets. While sugar was too expensive for many people to have, recipes included natural sweetening foods, such as fruit and honey. One of the most well-known desserts that arose from such tradition was the panforte, whose earliest origins can be traced to Siena. Biscotti, which many people know as a gourmet dessert, also originated in early medieval times. Other desserts that many believe had originated during this time period are also panna cotta, cheesecake, and cream puffs. Today, imagine life without Tiramisu, Panna Cotta, Gelato or Cassata. Or be outrageous and try these two classics together!
Semifreddo Croccante (Praline Semifreddo) – Venezia.
INGREDIENTS:
For the Praline (Croccante):
For the Semifreddo:
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METHOD:
Praline:
Semifreddo:
Praline:
- Preheat oven to 400F/200C. Place almonds on a baking sheet and toast until light golden brown, approx. 5 minutes. Set aside.
- In a heavy-bottomed saucepan, combine the sugar and water and cook over a medium-high heat until the sugar liquefies, then turns light golden brown – approx 15-20 minutes. Brush excess crystals off the sides of the pot with a wet pastry brush if necessary. Once the sugar begins to brown, remove from heat as soon as it is the desired colour.
- Immediately add the almonds to the pot and stir to incorporate. Turn out onto the prepared cookie sheet, spreading quickly to an even thickness. Allow to cool completely, then break into pieces.
Semifreddo:
- Finely crush the praline in a food processor or with a rolling pin.
- Pour the cream into a large bowl and whisk until soft peaks form. Beat the egg yolks with a quarter of the icing sugar until pale. Whisk the egg whites in a clean dry glass bowl until stiff peaks form, then gradually add the rest of the icing sugar and whisk until glossy stiff peaks form. Gently fold in the egg whites. Fold in the praline and Mandoria.
- Line six 250ml/7fl oz metal dariole moulds with two long strips of foil each. Spoon in the mixture, level the surface and tap each mould on the bench a few times. Cover the surface with more foil and freeze for at least 24 hours.
- To unmould, leave at room temperature for 5 minutes, then use the foil strips as handles to lift out the semifreddos. Serve with Zabaione.
Zabaione – Turin
In rural areas, Zabaione (also known as Zabaglione) is eaten hot for breakfast! Serves 4-6 – easy to double.
- Whisk the egg yolks and sugar together in the top of a double boiler or in a heatproof bowl set over a saucepan of simmering water.
- When the mixture is tepid, add the Marsala and whisk for another 5 minutes, or until it has thickened.
- Whip the cream until soft peaks form. Gently fold in the egg yolk mixture.
- Cover and refrigerate for 3-4 hours before serving.