Learn how to cook with stevia.Italian dessert recipe
No. 1. Bodino of Semolina
Ingredients: Semolina, milk, eggs, castor sugar, lemon, sultanas,rum, butter, cream, or Zabajone.
Boil one and a half pints of milk with four ounces of castor sugar, and gradually add five ounces of semolina, boil for a quarter of an hour more and stir continually with a wooden spoon, then take the saucepan off the fire, and when it is cooled a little, add the yolks of six and the whites of two eggs well beaten up, a little grated lemon peel, three-quarters of an ounce of sultanas and two small glasses of rum. Mix well, so as to get it very smooth, pour it into a buttered mould and serve either hot or cold. If cold, put whipped cream flavored with stick vanilla round the dish; if hot, a Zabajone.
Italian dessert recipe
No. 2. Crema rappresa (Coffee Cream)
Ingredients: Coffee, cream, eggs, sugar, butter.
Bruise five ounces of freshly roasted Mocha coffee, and add it tothree-quarters of a pint of boiling cream; cover the saucepan, let it simmer for twenty minutes, then pass through a bit of finemuslin. In the meantime mix the yolks of ten eggs and two wholeeggs with eight ounces of castor sugar and a glass of cream; addthe coffee cream to this and pass the whole through a fine sieveinto a buttered mould. Steam in a bain-marie for rather more thanan hour, but do not let the water boil; then put the cream on icefor about an hour, and before serving turn it out on a dish andpour some cream flavoured with stick vanilla round it.
Italian dessert recipe
No. 3. Crema Montata alle Fragole (Strawberry Cream)
Ingredients: Cream, castor sugar, Maraschino, strawberries or strawberry jam.
Put a pint of cream on ice, and after two hours whip it up. Passthree table spoons full of strawberry jam through a sieve and add two table spoons full of Maraschino; mix this with the cream and build it up into a pyramid. Garnish with meringue biscuits and serve quickly. You may use fresh strawberries when in season, but then add castor sugar to taste.
Italian dessert recipe
No. 4. Croccante di Mandorle (Cream Nougat)
Ingredients: Almonds, sugar, lemon juice, butter, castor sugar,pistachios, preserved fruits.
Blanch half a pound of almonds, cut them into shreds and dry themin a slow oven until they are a light brown color; then put aquarter pound of lump sugar into a saucepan and caramel it lightly; stir well with a wooden spoon. When the sugar is dissolved, throw the hot almonds into it and also a little lemon juice. Take the saucepan off the fire and mix the almonds with the sugar, pour it into a buttered mould and press it against the sides of the mould with a lemon, but remember that the casing of sugar must be very thin. (You may, if you like, spread out the mixture on a flat dish and line the mould with your hands, but the sugar must be kept hot.) Then take it out of the mould and decorate it with castor sugar, pistachio nuts, and preserved fruits. Fill this case with whipped cream and preserved fruits or fresh strawberries.
Italian dessert recipe
No. 5. Crema tartara alla Caramella (Caramel Cream)
Ingredients: Cream, eggs, caramel sugar, vanilla or lemon flavoring.
Boil a pint of cream and give it any flavor you like. When cold,add the yolks of eight eggs and two table spoons full of castor sugar, mix well and pass it through a sieve; then burn some sugar to a caramel, line a smooth mould with it and pour the cream into it. Boil in a bain-marie for an hour and serve hot or cold.
Italian dessert recipe
No. 6. Cremona Cake
Ingredients: Ground rice, ground maize, sugar, one orange, eggs,salt, cream, Maraschino, almonds, preserved cherries.
Weigh three eggs, and take equal quantities of castor sugar,butter, ground rice and maize (the last two together); make a light paste with them, but only use one whole egg and the yolks of the two others, add the scraped peel of an orange and a pinch of salt. Roll this paste out to the thickness of a five-shilling piece, color it with the yolk of an egg and bake it in a cake tin in a hot oven until it is a good color, then take it out and cut it into four equal circular pieces. Have ready some well-whipped cream and flavor it with Maraschino, put a thick layer of this on one of the rounds of pastry, then cover it with: the next round, on which also put a layer of cream, and so on until you come to the last round, which forms the top of the cake. Then split some almonds and color them in the oven, cover the top of the cake with icing sugar flavored with orange, and decorate the top with the almonds and preserved cherries.
Italian dessert recipe
No. 7. Cake alla Tolentina
Ingredients: Sponge-cake, jam, brandy or Maraschino, cream, pineapple.
Make a medium-sized sponge-cake; when cold cut off the top andscoop out all the middle and leave only the brown case; cover theoutside with a good coating of jam or red currant jelly, anddecorate it with some of the white of the cake cut into fancyshapes. Soak the rest of the crumb in brandy or Maraschino and mix it with quarter of a pint of whipped cream and bits of pineapple cut into small dice; fill the cake with this; pile it up high in the center and decorate the top with the brown top cut into fancy shapes.
Italian dessert recipe
No. 8. Riso all'Imperatrice
Ingredients: Rice, sugar, milk, ice, preserved fruits, blanc-mange, Maraschino, cream.
Boil two dessert-spoons full of rice and one of sugar in milk. When sufficiently boiled, drain the rice and let it get cold. In the meantime place a mould on ice, and decorate it with slices ofpreserved fruit, and fix them to the mould with just enough nearly cold dissolved isinglass to keep them in place. Also put half a pint of blanc-mange on the ice, and stir it till it is the right consistency, gradually add the boiled rice, half a glass of Maraschino, some bits of pineapple cut in dice, and last of all half a pint of whipped cream. Fill the mould with this, and when it is sufficiently cold, turn it out and serve with a garnish of glace fruits or a few brandy cherries.
Italian dessert recipe
No. 9. Amaretti leggieri (Almond Cakes)
Ingredients: Almonds (sweet and bitter), eggs, castor sugar.
Blanch equal quantities of sweet and bitter almonds, and dry them a little in the oven, then pound them in a mortar, and add nearly double their quantity of castor sugar. Mix with the white of an egg well beaten up into a snow, and shape into little balls about the size of a pigeon's egg. Put them on a piece of stout white paper, and bake them in a very slow oven. They should be very light and delicate in flavor.
Italian dessert recipe
No. 10. Cakes alla Livornese
Ingredients: Almonds, eggs, sugar, salt, potato flour, butter.
Pound two ounces of almonds, and mix them with the yolks of twoeggs and a spoonful of castor sugar flavored with orange juice.Then mix two ounces of sugar with an egg, and to this add thealmonds, a pinch of salt, and gradually strew in one and a halfounces of potato flour. When it is all well mixed, add one ounceof melted butter, shape the cakes and bake them in a slow oven.
Italian dessert recipe
No. 11. Genoese Pastry
Ingredients: Eggs, sugar, butter, flour, almonds, orange or lemon, brandy.
Weigh four eggs, and take equal weights of castor sugar, butter,and flour. Pound three ounces of almonds, and mix them with anegg, melt the butter, and mix all the ingredients with a woodenspoon in a pudding basin for ten minutes, then add a little scraped orange or lemon peel, and a dessert-spoonful of brandy. Spread out the paste in thin layers on a copper baking sheet, cover them with buttered paper, and bake in a moderately hot oven. These cakes must be cut into shapes when they are hot, as otherwise they will break.
Italian dessert recipe
No. 12. Zabajone
Ingredients: Eggs, sugar, Marsala, Maraschino or other light-colored liqueur, sponge fingers.
Zabajone is a kind of syllabub. It is made with Marsala andMaraschino, or Marsala and yellow Chartreuse. Reckon thequantities as follows: for each person the yolks of three eggs,one teaspoonful of castor sugar to each egg, and a wine-glass ofwine and liqueur mixed. Whip up the yolks of the eggs with thesugar, then gradually add the wine. Put this in a bain-marie, andstir until it has thickened to the consistency of a custard. Takecare, however, that it does not boil. Serve hot in custardglasses, and hand sponge fingers with it.
Italian dessert recipe
No. 13. Iced Zabajone
Ingredients: Eggs, castor sugar, Marsala, cinnamon, lemon, stick vanilla, rum, Maraschino, butter, ice.
Mix the yolks of ten eggs, two dessert-spoons full of castor sugar, and three wine glasses of Marsala, add half a stick of vanilla, a small bit of whole cinnamon, and the peel of half a lemon cut into slices. Whip this up lightly over a slow fire until it is nearly boiling and slightly frothy; then remove it, take out the cinnamon, vanilla, and lemon pool, and whip up the rest for a minute or two away from the fire. Add a tablespoonful of Maraschino and one of rum, and, if you like, a small quantity of dissolved isinglass. Stir up the whole, pour it into a silver souffle dish, and put it on ice. Serve with sponge cakes or iced wafers.
Italian dessert recipe
No. 14. Pan-forte di Siena (Sienese Hardbake)
Ingredients: Honey, almonds, filberts, candied lemon peel, pepper, cinnamon, chocolate, corn flour, large wafers.
Boil half a pound of honey in a copper vessel, and then add to it a few blanched almonds and filberts cut in halves or quarters and slightly browned, a little candied lemon peel, a dust of pepper and powdered cinnamon and a quarter pound of grated chocolate. Mix all well together, and gradually add a tablespoonful of corn flour end two of ground almonds to thicken it. Then take the vessel off the fire, spread the mixture on large wafers, and make each cake about an inch thick. Garnish them on the top with almonds cut in half, and dust over a little powdered sugar and cinnamon, then put them in a very slow oven for an hour.
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