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5 Italian desserts for those who are tired of tiramisu
Bashny.Net
Almost all the Italian dishes are delicious to the loss of pulse, but only some of them have become world famous.
We are in the Website sweet love and justice, finding recipes are not so popular, but equally magical delicacies. Italian cooks do not like to bother, so everything is quite easy to replicate at home.
Coffee granite / Granita di caffè
This Sicilian dessert - something between a frozen drink and sorbet. Consistency he must necessarily be loose and not solid. . Very simple and easy to prepare dessert for the coffee
You'll need:
2 cups of fresh espresso 10 h. l. sugar chocolate syrup to taste the cream in the bottle for decoration Preparation:
The coffee we put sugar, stir until dissolved and allowed to cool beverage. Pour the coffee into a wide shallow shape, cover with cling film and put in the freezer for an hour. We get out of the freezer, crush with a fork until the ice crystal state. There should be no large pieces of ice. Harvesting in the freezer for another hour. Then repeat the procedure 2-3 times to complete freezing of the beverage. When serving put a spoon of ice cream in a glass half ice, pour chocolate syrup, put on top of the remaining ice cream and generously decorate.
Sicilian cassata / Cassata siciliana
Traditional Sicilian dessert that is often served in the form of cake, but sometimes - in the form of small cakes. This delicate and delicious cake every Italian chef decorates a more refined you can
You'll need:.
For the biscuit:
zest of 1/2 lemon 4 eggs 120 g sugar 150 g flour < / a pinch of salt
800 g ricotta li> 60 ml liqueur (can be substituted for fruit syrup ) 150 g of dark chocolate 50 g unsalted peeled pistachio 150 g candied 300 g sugar 125 ml of water
200 g of powdered sugar vanillin 100 ml of hot water 2 tsp lemon juice candied cherries in syrup a few pistachios Preparation:. strong >
To prepare the biscuit dough, beat whites with salt in a solid foam. Carefully add sugar, grated lemon zest, egg yolks and flour. At the bottom of the split a diameter of about 24 cm put the parchment and pour the resulting dough. Leveling shovel. In a preheated 175 degree oven set form and bake cake 45 minutes before the "dry matches." Let cool the finished cake and cut with a knife or a string into two cake. In a saucepan put 300 grams of sugar and pour 125 ml of water. Boils down to a state of syrup, cool. Ricotta mash with a fork, pour the syrup, liqueur and stir gently. Add the cheese, grated chocolate, pistachio slices, diced candied fruit and mix again. The split mold put one cake. Sprinkled his liquor. On top lay out the resulting cream. On top put the second cake and sprinkled with his liquor. Harvesting in the refrigerator for 3-5 hours. While the cake freezes, making fudge for decoration. To do this, mix the powdered sugar and hot water to dissolve and put on a small fire. Cooked to medium density. Add the lemon juice, stir until smooth. We took out the cake from the mold, we shift to the dish. We cover the fondant and decorate with candied fruit, pistachio and cherry syrup.
Chocolate pudding / Salame di cioccolato
This Tuscan dessert like in Italy. Most often it is a piece of sausage to offer Italian coffee
You'll need:.
4 egg yolks 3 Art. l. sugar 1/2 cup of fruit syrup (liqueur Baileys) 4 tbsp. l. cocoa powder 400 g biscuits Savoiardi 300 g butter powdered sugar Preparation:
Knead the butter at room temperature. Half of biscuits put into the bag and using a rolling pin turn it into a fine crumb. The remaining half coarsely chop with a knife. Beat the egg yolks with the sugar until creamy state. Continuing to whisk, add the butter portions. The egg-oil mixture put cocoa, small and large crumbs Savoiardi, pour syrup or liqueur. Vanes stir the resulting mass. We spread the mass on the plastic wrap and use it to form a flat sausage. Tightly wrapped in an additional layer of film and place in the fridge for a few hours. Dessert becomes hard. Before serving, cut into medium-thick slices and sprinkle with powdered sugar.
Pudding ricotta / Budino di ricotta
. Pudding and Latin - very light and delicious dessert that is easy and quick to cook
You'll need:
300 g ricotta 150 g of powdered sugar 3 eggs 2 egg yolks lemon peel a pinch of cinnamon < a pinch of salt breadcrumbs butter for greasing the form strawberry puree or sauce for decoration Cooking :
Ricotta grind through a sieve and gently mix with powdered sugar, eggs and egg yolks. Add the cinnamon, zest and salt. We shift into a greased and sprinkled with breadcrumbs form. Screed. Bake the pudding at 180 degrees about 40 minutes. When serving pour the strawberry puree.
Kastanyachcho / Castagnaccio
Homeland of this delicacy is considered the Italian province of Lucca. Kastanyachcho reminds both rich cakes and sweet dessert bread
You'll need:.
300 g chestnut flour 3 Art. l. sugar 500 ml of water 1/2 hours. l. salt zest of 1/2 lemon 1 hour. l. finely chopped rosemary 4 tbsp. l. olive oil 50 g raisins 50 g pine nuts Preparation:
Sift the flour into a large bowl, add the zest, sugar and salt. Pour the water and mix well. It turns liquid mass without lumps. In the dough add 2 tbsp. l. olive oil, stir and give stand for an hour. We shift the dough in a greased form. Sprinkle with rosemary, soaked raisins, nuts. Pour 2 tbsp. l. olive oil. Bake at 180 degrees for approximately 45 minutes.
According to the materials: lacucinaitaliana, cucinaitaliana, edimdoma
Photos on the preview: cremeriasardegna
via www.cremeriasardegna.it/
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