Home Party Dessert Recipe
9/23/2017
Berry Gratins with Zabaglione sauce
3 cups of mixed berries such as raspberries, blueberries, blackberries, and strawberries
2 t granulated sugar
pinch salt
(for zabaglione sauce)
3 large egg yolks
3 T granulated sugar
3 T dry white wine
2t light brown sugar
3 T heavy cream, chilled
>how to make<
*If you use strawberries, cut them in half lengthwise if small, quartered if large.
*Toss berries, sugar, and salt together in medium nonreactive bowl.
*Divide berry mixture evenly among 4 shallow 6 oz. gratin dishes; set on rimmed baking sheet.
*Set berries aside to release juices while preparing zabaglione.
(for sauce)
*Whisk egg yolks, 2 T plus 1 t granulated sugar, and wine in medium glass bowl until sugar is dissolved, about 1 minute.
*Set bowl over saucepan of barely simmering water (water should not touch bottom of bowl) and cook, whisking constantly, until mixture is frothy.
*Continue to cook, whisking constantly, until mixture is slightly thickened, creamy, and glossy, 5 to 10 minutes.
*Remove bowl from saucepan and whisk constantly for about 30 seconds to cool slightly.
*Transfer bowl to refrigerator and chill egg mixture is completely cool, about 10 minutes.
*Adjust oven rack 6 to 7 inches from heating element and heat broiler.
*Combine light brown sugar and remaining 2 t granulated sugar in small bowl.
*In large bowl, whisk heavy cream until it holds soft peaks, 30 to 60 seconds.
*Using rubber spatula, gently fold whipped foam into cooled egg mixture.
*Spoon zabaglione over berries and sprinkle sugar mixture evenly over zabaglione; let stand at room temperature for 10 minutes, until sugar dissolves into zabaglione.
*Broil until sugar is bubbly and caramelized, 1 to 4 minutes.
*Serve immediately.
3 cups of mixed berries such as raspberries, blueberries, blackberries, and strawberries
2 t granulated sugar
pinch salt
(for zabaglione sauce)
3 large egg yolks
3 T granulated sugar
3 T dry white wine
2t light brown sugar
3 T heavy cream, chilled
>how to make<
*If you use strawberries, cut them in half lengthwise if small, quartered if large.
*Toss berries, sugar, and salt together in medium nonreactive bowl.
*Divide berry mixture evenly among 4 shallow 6 oz. gratin dishes; set on rimmed baking sheet.
*Set berries aside to release juices while preparing zabaglione.
(for sauce)
*Whisk egg yolks, 2 T plus 1 t granulated sugar, and wine in medium glass bowl until sugar is dissolved, about 1 minute.
*Set bowl over saucepan of barely simmering water (water should not touch bottom of bowl) and cook, whisking constantly, until mixture is frothy.
*Continue to cook, whisking constantly, until mixture is slightly thickened, creamy, and glossy, 5 to 10 minutes.
*Remove bowl from saucepan and whisk constantly for about 30 seconds to cool slightly.
*Transfer bowl to refrigerator and chill egg mixture is completely cool, about 10 minutes.
*Adjust oven rack 6 to 7 inches from heating element and heat broiler.
*Combine light brown sugar and remaining 2 t granulated sugar in small bowl.
*In large bowl, whisk heavy cream until it holds soft peaks, 30 to 60 seconds.
*Using rubber spatula, gently fold whipped foam into cooled egg mixture.
*Spoon zabaglione over berries and sprinkle sugar mixture evenly over zabaglione; let stand at room temperature for 10 minutes, until sugar dissolves into zabaglione.
*Broil until sugar is bubbly and caramelized, 1 to 4 minutes.
*Serve immediately.
-serves 4-
Labels: berry gratin recipe, Italian dessert recipe, Zabaglione Sauce recipe
9/05/2017
Italian Plum Torte
3/4~1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 t baking powder
pinch salt (optional)
2 eggs
24 halves pitted purple plums
sugar, lemon juice and cinnamon for topping
>how to make<
*Heat oven to 350 degrees.
*Cream the sugar and butter in a bowl.
*Add the flour, baking powder, salt and eggs and beat well.
*Spoon the batter into a springform pan of 8, 9, or 10".
*Place the plum halves skin side up on top of the batter.
*Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit.
*Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
*Bake 1 hour, approximately.
*Remove and cool, refrigerate of freeze if desired. Or cool to lukewarm and serve plain or with whipped cream.
-serves 8-
Note: I found this recipe in "New York Times".
3/4~1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 t baking powder
pinch salt (optional)
2 eggs
24 halves pitted purple plums
sugar, lemon juice and cinnamon for topping
>how to make<
*Heat oven to 350 degrees.
*Cream the sugar and butter in a bowl.
*Add the flour, baking powder, salt and eggs and beat well.
*Spoon the batter into a springform pan of 8, 9, or 10".
*Place the plum halves skin side up on top of the batter.
*Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit.
*Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
*Bake 1 hour, approximately.
*Remove and cool, refrigerate of freeze if desired. Or cool to lukewarm and serve plain or with whipped cream.
-serves 8-
Note: I found this recipe in "New York Times".
Labels: Italian Plum Torte recipe, plum torte recipe, torte recipe
