Monday, January 7, 2013

There Are The Top Ten Italian Desserts

Italian cuisine varies region-to-region, you can find different traditions and different culinary expertise all throughout Italy. Italian desserts are no different. While every Italian region may have its own dessert recipe, these select few desserts have spread both nationally and internationally. These are the top ten desserts you owe it to yourself to try if you are in Italy.


10. Struffoli – Struffoli is a traditionally Neapolitan dessert that consists of marble-sized deep fried balls of dough. They are light on the inside and crunchy on the outside. They are often mixed with other sweet things such as honey. While there are a number of ways to present Struffoli, the traditional way is presenting them with bits of an orange rind, cinnamon taste confection, and honey. Struffoli is often served warm during Easter and Christmas.

9. Tartufo di Pizzo – A typical pastry product from what is now Calabria. It is a hand-shaped cake with a heart of chocolate, melted and covered with sprinkles of cocoa powder and sugar.

8. Biscotti – The full name for biscotti is biscotti di Prato (which translates into biscuits of Prato). These cakes are twice baked. While still hot and fresh in the oven, these large almond biscuits are cut. That is why they remain dry and crunchy after baking.


7. Babà – Even though it may have Polish origins, the Babà is now typically a product that you would find in Naples. They are liquid saturated yeast cakes. These are often filled with pastry cream or whipped cream.

6. Ciarduna – Traditionally from Palermo, Ciarduna are sweet pastries. The pastries are made up from an almond cookie shell that is filled with mascarpone or ricotta filling. There are also varieties that are filled with powdered sugar and chocolate frosting or covered in a chocolate shell.

5. Panna Cotta – Originally, Panna Cotta is from the Piemonte region, but you can now find it all throughout Italy. It is made by simmering together sugar, milk, and cream, and mixing them together with gelatin. You then let it cool until set. It is usually served with caramel sauce, chocolate, or wild fruit coulis.

4. Cassata Siciliana – A round sponge cake that is moistened by liqueur or fruit juices and has layers of candied peel, vanilla, chocolate filling, or ricotta cheese. It is covered with a shell of green and pink pastel colored icing, marzipan, and layered with decorative designs. Not only exceptionally tasty, but also beautiful to look at.

3. Cannoli – A delicious pastry desert. Fried pastry dough made into tube-shaped shell form. They are usually filled with a creamy, sweet filling, often containing ricotta. These are well known in the United States as well.

2. Gelato – The only thing to say about the Italian version of ice cream is that people do not actually realize what the big deal is about gelato until they try it. Creamy, rich and yet not filling in the slightest, ice cream how it should be.

1. Tiramisu – Tiramisu is perhaps the most popular Italian dessert. The original recipe comes from the northern region of Veneto. Ladyfingers dipped in coffee, layered with a mixture of mascarpone and egg yolks, flavored with cocoa and liquor. The original recipe has since been adapted in many different varieties including cakes and puddings.

Friday, December 28, 2012

It Is Really An Easy Mango Pudding Recipe

Now you can make Thai Dessert at your home any time.Here some Thai Dessert Recipe for you.What makes it extra good is the fact that it is made with coconut milk instead of whipping cream or evaporated milk. Unlike dairy products, coconut milk brings out and enhances the taste of the mango, plus adds that touch of richness you're looking for in a pudding. Here is an easy mango pudding recipe below:


Ingredients:
  • 2 medium to large ripe mangoes
  • 1 packet gelatine
  • 1/2 cup hot water
  • 1/3 cup white sugar
  • 1 cup good-quality coconut milk
Preparation:
  1. Make sure your mangoes are ripe - the fruit should be bright orange or yellow and fairly soft. Scoop out the fruit, including around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender.
  2. In a saucepan, heat up the water until it reaches a rolling bowl. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps.
  3. Add the sugar to the hot water/gelatin mixture and stir to dissolve.
  4. Add this mixture to the mango in the food processor/blender. Also add the coconut milk. Blitz briefly until ingredients are combined.
  5. Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead of company coming). Serve cold on its own, or with some fresh fruit, and ENJOY!

Thursday, December 20, 2012

How To Make Yogurt And Fruit Cake Easily

To delight the taste buds of your guests, nothing is better than to make the cake yourself. Leave the traditional chocolate cake and delight your guests by making a cake with yoghurt and berries.

Recipe for yogurt cake with berries and a recipe is relatively simple to make and everyone beginners. It will take about twenty minutes to make the cake batter yogurt and about thirty minutes to cook this wonder. Before starting the recipe for yogurt and fruit cake, preheat your oven to 180 ° C.


Ingredients and utensils:
  • Before anything else, it is essential to prepare the list of ingredients. Recipe for yogurt cake with berries and requires the following ingredients: A yogurt (you can focus on a 0% yogurt to lighten the recipe or yogurt with berries), two egg yolks, two egg whites, a yoghurt pot with oil, three flour yogurt, a yogurt pot caster sugar, a packet of vanilla sugar and a packet of yeast and 450 grams of red fruits.
  • To complete the recipe for yogurt cake and berries, you’ll need a drummer and a cake pan.
Making:
  • To start cake recipe yoghurt and berries, pour into a large container, plain yogurt or yogurt with berries and then dilute it with all the oil pot and the pot of caster sugar, the three jars of flour and yoghurt sachet of yeast. Separate the white from yellow. Put the yolks in the above mixture and put a pinch of salt in the blanks as you go in snow.
  • Stir in egg whites and mix in preparation for a smooth paste then add the berries. Butter the mold and pour the batter. Bake for about 30 minutes.
Tips:
  • The red fruits are available at a certain time of year. Thus, to make the recipe for yogurt cake and berries in the summer season not, you can buy packages of frozen berries to your supermarket shelf as usual.
  • Moreover, nothing prevents you to replace the berries with red fruit jam. In this case, instead of adding 450 grams of red fruit, it will put four large tablespoons of red fruit jam.

Thursday, December 13, 2012

It Is Really A Perfect Pumpkin Cheesecake Recipe

This pumpkin cheesecake recipe is really a perfect dessert. I'm not a big fan of pumpkin pie, but I love pumpkin cheesecake! This pumpkin cheesecake is the best pumpkin cheesecake I ever tasted. When I made this pumpkin cheesecake recipe for the first time, it was my first time ever making any kind of cheesecake, and it came out perfectly! I was brave enough to test this new recipe for Thanksgiving, and I also made a classic apple pie as a backup plan, and as a result I had 2 wonderful desserts for all the guests to enjoy!


Best Pumpkin Cheesecake Recipe

Ingredients:

CRUST:
  • 1 3/4 cups graham cracker crumbs
  • 3 tbsp sugar
  • 1/2 tsp cinnamon
  • 1 stick (1/2 cup) butter, melted
  • FILLING:
  • 3 packages (8 oz each) cream cheese, brought to room temperature
  • 1 can (15 oz) pumpkin puree
  • 3 eggs + 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cup sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 tbsp flour
Instructions:
  1. Preheat oven to 350F. Put a pan of water in the oven on the bottom shelf and keep it there the whole time while the cheesecake is baking. Spray the 9-inch non-stick springform pan with non-stick cooking spray.
  2. Make the crust: Mix graham cracker crumbs, sugar and cinnamon. Add melted butter and mix until combined. Press the crust into the sprinform pan and set aside.
  3. Make the filling: In a large bowl, put cream cheese, pumpkin puree, eggs, sour cream, vanilla, sugar, spices and flour. Mix together with a mixer until the mixture is evenly colored and smooth.
  4. Pour the filling into the crust. Put in the oven and bake for 1 hour.
  5. Remove the pumpkin cheesecake from the oven and let rest for 1 hour to cool down. Cover with plastic wrap and refrigerate for at least 4 hours.

Thursday, December 6, 2012

A Real Nagasaki Castella Recipe

True real Nagasaki Castella does not contain any added oil, which makes Ong's recipe unique. There are also several other techniques in traditional Castella that I don't use here: sprinkling the batter with coarse sugar that settles at the bottom and makes a dark, sweet bottom crust, taking out the cake halfway through baking and disturbing it to destroy the air bubbles and make the cake dense, and baking in a covered container to steam the cake. You will also notice there is a slight fall in the cake, which creates a raised rim of crust. This didn't bother me, but if you don't like the effect, you can cool the cake upside-down: just be careful to do so on a greased surface so you won't lose any of the precious crust.


Ingredients:
  • 88g (1/2 cup + 2 tablespoons) all-purpose flour
  • 3 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • pinch of salt
  • 126g (1/2 cup + 2 tablespoons) granulated sugar
  • 42g (1 tablespoon + 2 teaspoons) honey
  • 22g (1 tablespoon + 2 teaspoons) canola or other neutral oil
Preheat the oven to 175°C. Spray an 8-inch round pan with baking spray and line the bottom and sides with parchment. Don't spray the parchment after lining. Sift the flour onto a sheet of wax paper or a bowl and set aside. In a heatproof bowl, add the eggs, egg yolk, salt, sugar, and honey. Place this over a saucepan of simmering water and beat on medium speed with a hand mixer for 10 minutes. Take off the heat and beat on high speed for at least 6 more minutes using a hand mixer. The batter will be cool, pale and form very thick ribbons that take a very long time to sink completely into the surface of the batter.

Gently fold in the flour into the batter in 3 additions. Take about 1/2 cup of the batter and whisk it into the oil until completely homogeneous, then drizzle it back into the batter, folding continuously as you add it.

Pour the batter into the prepared pan and bake for 20 minutes, then turn the heat down to 150°C and continue baking for 18-25 more minutes, or until a toothpick inserted into the center comes out with a few very fine crumbs. Cool the cake completely. Unmold to a serving platter.

Thursday, November 29, 2012

Why Not Try This Yule Log Recipe

Yule Log, this delectable chocolate and cream sponge cake is ideal to serve over the Christmas period. You can also try to make this attractive cake at home follow these steps.


What you need:
  •  5 eggs, separated
  • 1 cup sugar, divided
  • 1/2 cup cake flour
  • 1/4 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
MOCHA CREAM FILLING:
  • 1 cup heavy whipping cream
  • 1/2 cup confectioners sugar
  • 1-1/2 teaspoons instant coffee granules
  • MOCHA BUTTERCREAM FROSTING:
  • 1/3 cup butter, softened
  • 1/3 cup baking cocoa
  • 2 cups confectioners sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 tablespoon brewed coffee
  • 2 to 3 tablespoons milk
What you do:
  1. Line a 15-in. x 10-in. x 1-in. baking pan with grease proof paper; grease the paper. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
  2. In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, cocoa and salt; gradually add to egg yolk mixture until blended.
  3. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
  4. Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back. Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.
  5. In a large bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
  6. In a large bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.