|
|
|
|
Italian Holiday Sweets
| Every holiday carries with it an array of traditional dishes and every season innovation lends new touches her and there to familiar treats. On the occasion of Christmas and the coming New Year's celebrations, we've put together a selection of some less conventional goodies guaranteed to win the affection (if not the never-ending adoration...) of your guests. |
|
Serves 4 Soften the gelatin in cold water for 20 minutes, then melt it into 2-3 heated tablespoons of the chestnut cream. Beat the chilled whipping cream into stiff peaks then fold into the chestnut/gelatin mixture. Beat the egg whites into stiff peaks and mix with the sugar dissolved in a bit of water. Add gently to the chestnut mixture. Pour into individual molds which have been dipped in cold water. Place in the refrigerator to chill for 4 hours. For the sauce: While the cream is chilling, peel and seed the persimmons. Puree the pulp together with the lemon juice and sugar and chill. Tip the cream cups out on individual dessert plates and drizzle with the persimmon sauce.
Serves 8 Trim and slice the spong cake to fit into a loaf pan. Melt the chocolate bits in the cream, then add the rum and vanilla. Chill 20 minutes. Combine the chilled mass with softened butter and blend well. Place alternate layers of cake and chocolate in the loaf pan, beginning and ending with chocolate. Refrigerate at least 3 hours before serving. Serves 8 For the Meringue: Combine the two sugars and beat half of it together with the salt and
egg whites. Whip, then add the remaining sugar. Cover the well-buttered
bottom and sides of a 9" cake pan with the egg white mass and bake on
low for 2 hours or until the meringue is dry and golden at the tips.
For the filling, combine the yolks and sugar in a heavy-bottomed saucepan
and whisk for one minute. Add the sugar and lemon peel, then whisk another
minute. Heat the mixture over a low flame until somewhat thick. Remove
from the flame and add butter. Blend well and place in refrigerator
for 30 min. Whip the 25 cl of chilled whipping cream and fold it into
the chilled lemon filling. Spoon the mixture lightly into the meringue
shell. Top with the remaining whipping cream, beaten into soft peaks
with 2 T. powdered sugar and bits of fruit or berries.
Serves 4 Chop the torrone into minute pieces using a sturdy knife. Soak the gelatin in cold water for 20 minutes. In the meantime, beat the cream into soft peaks and gently fold in the minced torrone. Pour the rum into a saucepan, heat it and melt in the gelatin and let stand to cool. In a separate bowl, combine the egg whites and salt, then whip them into stiff peaks. Fold the egg white mass into the chilled torrone cream, using a wide spatula or flat spoon, moving from top to bottom until well-blended. Line a large, rounded mixing bowl with plastic wrap, pour in the torrone mixture and smooth the surface. Refrigerate for 5-6 hours, and dust with powdered sugar before serving. Buon Appetito! |
 |
 |
Semifreddo
di marroni con crema di cachi
Mattone
al cioccolato
Torta
degli angeli
Mousse
di torrone