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Lorenza di Medici\’s….. Italy the Beautiful
Ingredients
· EGG YOLKS, 3
· EGG WHITES, 1 or 2
· SUGAR, superfine (castor), 3 tablespoons
· VIN SANTO, or MARSALA, or BRANDY, 1-1/3 cups
· ESPRESSO COFFEE, strong, 1/4 cup
· MASCARPONE, 8 ounces
· CREAM, 1/2 cup
· SAVOIARDI (LADY FINGERS), 4 ounces
Directions
1. Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored.
2. Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let it cool.
3. Stir the coffee into the Mascarpone, and add the sugar.
4. Whip the cream to soft peaks.
5. Beat the egg white(s) until stiff. Fold the egg white(s) into the zabaglione.
6. Dip the lady fingers into the remaining liquor and line the bottom of a 9-inch bowl or individual containers (wine glasses work well).
7. Cover them with half the Mascarpone, then half the zabaglione, then half the whipped cream.
8. Repeat the layers, finishing with the cream.
9. Refrigerate for several hours before serving.Chocolate Chestnut Truffles
1/4 lb or 20 peeled , whole chestnuts.
1/2 cup milk
1 tsp vanilla extract
2 1/2 oz good quality semi-sweeten chocolate, coarsely chopped.
1 tbsp corn syrup
2~3 tsp cognac
5 tsp cocoa power
pinch of saltIn a small saucepan combine chestnut and 1/2 cup of water. Cover and simmer over very low heat until water is evaporated but the chestnuts are still moist, about 15 minutes
Stir in the milk, add vanilla extracts. Cover and simmer over very low heat until the chestnuts are very tender and the milk has reduced slightly, about 15 minutes.
Remove the pan from the heat, stir in the chocolate, cover and set aside to melt, stirring occasionally, until the chocolate is creamy, about 3~4 minutes.In a food processor, combine the chocolate chestnut mixture and the corn syrup; process and scraping down the sides until the mixture is perfectly smooth, about 2 minutes.
Add cognac to taste and the salt and process for 1 more minute. Transfer mixture to a bowl, cover, and refrigerate until firm.
Place the cocoa powder in a medium bowl. Scoop up 2 teaspoonful of the truffle mixture and roll into rough ball with your fingers. Repeat with the remaining truffle mixture.
Working with a few at a time, toss the truffles in the bow of cocoa. Transfer to a plate, then sift any remaining cocoa over them.Note: The truffles will keep refrigerated for several weeks in a tightly sealed container. If the truffles absorb the cocoa, sift a little more cocoa over them prior tom serving.
Make approx. 20 truffles.
Also can replace the chestnut past by red bean paste.Baked apples With Caramel Sauce
6 apples
1/2 cup raisins
1/4 cup chopped dried apricots
1/4 cup pecans
1 tbsp brown sugar
1/2 tsp cinnamom
3 tbsp dark rum
2 tbsp butteSauce
2 cups apple sauce
1/4 cup brown sugar
1/4 cup dark rum
1/2 cup whipping creamheat oven to 400 degree F
With a small spoon , core down to blossom of apples, but not all the way through.
Remove some of the fresh to make room for stuffing.
Trim base so apple doesn’t tip
Combine raisin, apricot, pecan, brown sugar, rum and butter, In a food processor, process until finely chopped.
Stuff into cored apples and place in buttered baking dish.
Combine apple sauce and brown sugar and bring to a boild
Pour over apples bake for 45 to 50 minutes basting occasionally, or until the apples are tender.
Remove the apple and place on serving disk. Pour over juices into a pot and add rum and cream. Bring to a boil and boil until the sauce thickens ( approx 6~10 minutes)
Pour over apples and serve warm.水蜜桃忌廉燉蛋
材 料 ：水 蜜 桃 100克 、 牛 奶 500毫 升 、 忌 廉 500毫 升 、 蛋 黃 8個 、 砂 糖 150克 。
製 法 ：把 牛 奶 及 忌 廉 煮 滾 ， 轉 慢 火 ， 不 斷 攪 拌 。
蛋 黃 及 砂 糖 攪 至 完 全 融 解 ， 待 用 。
把 煮 滾 的 牛 奶 倒 進 水 蜜 桃 內 攪 勻 ， 再 加 入 蛋 黃 ， 攪 拌 至 完 全 均 勻 ， 倒 進 焗 盤 內 。
放 入 預 熱 90℃ 焗 爐 內 ， 焗 40分 鐘 ， 散 熱 後 ， 放 入 雪 櫃 。
進 食 前 ， 灑 上 幼 砂 糖 ， 放 入 焗 爐broil setting 把 糖 焗 焦 ， 即 可 享 受 這 個 面 層 熱 下 層 冷 的 美 味 西 式 燉 蛋 了 。提 拉 米 蘇 Tiramisu
( ６ 杯/人量)
意大利手指餅 (ladyfingers) 36 塊
黑咖啡(十分濃) 6 湯匙
Tia Maria 酒 6 湯匙
糖 半杯
Mascarpone Cheese 500 gm (室溫)
Whipping cream 1 Cup (whipped)
杏仁片(焗香) 2湯匙
可可粉 2湯匙手指餅平棑在杯底,洒上半數的黑咖啡, Tia Maria,(A)
將Mascarpone Cheese, 糖打勻 到幼滑(B)
將一半 (b) 塗在( A)上後再棑上另一層手指餅, 洒上另一半的黑咖啡, Tia Maria,
塗上餘下的Mascarpone Cheese ,冷藏 2~3 小時.
食用時加上 Whipping cream, 及可可粉.Apricot Snowballs
Makes 24 balls
1 cup dried apricots [approx 6 oz]
2 tbsp apricot jam
2 tbsp rum, brandy, or orange liqueur
1 cup toasted almonds, whole, slivered or sliced
1 1/2 cups shredded coconut.Place apricot, jam, rum and almonds in a food processor. Pulse, scraping down sides as needed, until almonds are finely chopped and mixture forms a mass. Place coconut into a shallow dish or plate.
Using wet fingers, form scant tablespoonful of mixture into 1 inch balls. Roll in coconut, firmly press in shreds. Place on baking sheet with sides or a large plate. When all are done refrigerate until firm, about 1 hour. Then transfer to a container, separating layers with waxed paper, and cover tightly.
Snowballs will keep well, refrigerated, for at least 1 month
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