When it comes to traditional Italian desserts, there are few recipes that can compete with the Orange Bavarian , Panpepato and Zabaione. These sweet and light desserts have been enjoyed by Italians for generations, and now you can learn how to make them at home with these easy-to-follow recipes.

Orange Bavarian Cream

Ingredients:

– 2 cups heavy cream
– 3 egg yolks
– 1/4 cup sugar
– 1/4 cup orange juice
– 2 orange peels (grated)
– 1 tablespoon powdered gelatin
– 1/2 cup water

Instructions:

1. In a large mixing bowl, whip the heavy cream until it forms stiff peaks. Set it aside.

2. In another mixing bowl, whisk together the egg yolks and sugar until pale yellow. Set it aside as well.

3. In a small saucepan, heat the orange juice and grated orange peels over medium heat until steaming.

4. In a separate small bowl, stir the gelatin into the water until dissolved.

5. Remove the orange peel from the orange juice and pour it into the egg yolk mixture, whisking constantly until well combined.

6. Add the gelatin mixture into the orange juice and egg yolk mixture, whisking continuously until fully combined.

7. Finally, add the whipped cream into the orange juice and egg yolk mixture, folding it in gently using a spatula.

8. Pour the mixture into individual serving dishes and chill in the refrigerator for at least two hours or until set.

Panpepato

Ingredients:

– 1 cup toasted hazelnuts
– 1/2 cup toasted almonds
– 1/2 cup dried figs (chopped)
– 1/2 cup dried apricots (chopped)
– 1/2 cup sugar
– 1/2 cup honey
– 3 tablespoons unsweetened cocoa powder
– 2 teaspoons ground cinnamon
– 2 teaspoons ground nutmeg
– 2 teaspoons ground coriander
– 1 teaspoon black pepper
– 1/2 teaspoon sea salt
– 1/2 cup all-purpose flour

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit.

2. In a large mixing bowl, combine the toasted hazelnuts, almonds, chopped figs, and chopped apricots. Set it aside.

3. In a small saucepan over medium heat, combine the sugar and honey, stirring continuously until the sugar has dissolved.

4. Once the sugar has dissolved, add the cocoa powder, cinnamon, nutmeg, coriander, pepper, and sea salt, whisking continuously until the mixture is smooth and well blended.

5. Pour the warm honey and spice mixture over the nut and fruit mixture, stirring continuously until everything is evenly coated.

6. Add the flour to the mixture and stir until well combined.

7. Pour the mixture into a greased 9-inch cake pan and bake for 25-30 minutes or until golden brown.

8. Allow the Panpepato to cool before cutting into pieces and serving.

Zabaione

Ingredients:

– 4 egg yolks
– 1/4 cup sugar
– 1/4 cup marsala
– 1/4 cup heavy cream
– 1 teaspoon vanilla extract

Instructions:

1. In a mixing bowl, whisk together the egg yolks and sugar until pale yellow.

2. Gradually whisk in the marsala and vanilla extract until well blended.

3. In a small saucepan over medium heat, warm the heavy cream until it starts to steam.

4. Remove the cream from the heat and slowly pour it into the egg yolk mixture, whisking continuously until fully combined.

5. Pour the mixture into a saucepan and cook over medium heat, whisking continuously until the mixture has thickened and coats the back of a spoon.

6. Remove from the heat and serve warm or chilled. Zabaione can be served on its own or with fresh fruit or dessert.

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