Chocolate Pudding with Chef Vikas Khanna (Engl)
Tiramisu (Engl)
Tiramisù with Zabaglione (Engl)
Recipe and instructions for the wonderful Italian dessert, Tiramisù (with zabaglione - no raw eggs)
Danish Pastry (Engl)
La Crema Catalana del Celler de Can Roca (Esp)
Peach Cobbler (Engl)
(Peaches)
Creme Brulè alla Catalana e Crema Liquirizia (IT)
Angelo Piras chef e proprietario del ristorante San Domenico di Chieri (Torino) prepara questa deliziosa ricetta. assolutamente da provare.
The perfect Pancake with Chef Phil Vickery (Engl)
Torta "Nera del Monferrato" (IT)
Ingredienti: per 8/10 persone - 1 kg di mele dolci - 2 etti di cacao zuccherato - 25 g di cacao amaro - 2 etti di amaretti secchi sbriciolati - 2 uova intere - 1 pizzico di sale - noca moscata grattuggiata - 1/2 limone grattuggiato.ACCENDERE IL FORNO 180°
CUOCERE LE MELE A PEZZI E PASSARLE AL SETACCIO. UNIRE IL CACAO ZUCCHERATO E NON, GLI AMARETTI, LE UOVA, IL SALE, LA NOCE MOSCATA (1/2 cucchiano al max), IL LIMONE E AMALGAMARE BENE.
METTERE IN 1 TEGLIA DI cm 28 o 30 RICOPERTA DI CARTA FORNO E INFORNAR 180° PER 2 ORE.
PER VERIFICARE CHE LA TORTA SIA COTTA PROVARE CON UNO STUZZICADENTI AL CENTRO SE ESCE PULITO.
SERVIRE FREDDA CON GELATO O PANNA O CHANTILLY A PIACERE.
Amaretti (Engl)
Chef Nick Malgieri demonstrates how to make Amaretti or Italian Almond Macaroons. Stuffed with Pine Nuts or plain, Amaretti are delicious accompaniments to coffee and tea.
(Link)
http://video.whyy.org/video/1174145380/program/1073557581
Trufas de Chocolate (Esp)
Sweet Sticky Rice with Mangos (Engl)
Crème Brûlée Recipe (Engl)
Strawberry Charlotte (Engl)
This recipe belongs to a family of uncooked charlottes, molded mousses made with cream and egg whites.
No ladyfingers needed in this .
Ingredients:
3 1/2 teaspoons gelatin, 1/2 cup boiling water, 3/4 cup sugar,1 tablespoon lemon juice,
1 cup crushed or puréed strawberries, plus a handful of whole berries for garnish, 3 egg whites, beaten to soft peaks, 1 cup heavy cream, whipped to stiff peaks,
1. In a medium bowl, soften the gelatin in 1/4 cup cold water. Add the boiling water to the mixture and stir until the gelatin is fully dissolved.
2. Add the sugar, the lemon juice and the crushed strawberries and stir gently to combine. Let cool, then chill in the refrigerator until it begins to set.
3. Whip the gelatin mixture until somewhat fluffy. Fold in the egg whites, followed by the cream.
4. Pour into a 1-quart mold, which, if desired, may be garnished by placing extra whole strawberries on the bottom. Chill in the refrigerator until firm. To serve, unmold the charlotte by dipping the base of the mold in hot water and then inverting it onto a serving plate. Decorate with a few whole berries with the stems intact. Serve plain or use sweetened, crushed strawberries as a sauce.
Serves 8.
Torta Charlotte ai Frutti di Bosco (IT)
Luca Montersino è lo chef che prepara questo dolce delizioso, realizzato con del biscotto e cioccolato bianco. Una torta, che si chiama Charlotte, ripiena di crema chantilly alla vaniglia e frutti di bosco.
Tortino al Cioccolato dal Cuore morbido (IT) (Engl)
Carmelized Pear-Ginger Cake (Engl)
Ingredients:
3/4 cup packed brown sugar
1/4 cup butter
2 tablespoons light-colored corn syrup
1 teaspoon vanilla
1/2 cup chopped pecans, toasted (optional)
3 medium firm Bosc pears
1 2-layer-size package spice cake mix
1 egg
1 tablespoon finely chopped crystallized ginger
Vanilla ice cream
Purchased caramel sauce, warmed (optional)
Directions:
1. Preheat oven to 350 degrees F. In a medium skillet, combine the brown sugar, butter, and corn syrup. Cook and stir over medium heat until combined. Remove from heat; stir in vanilla. Divide mixture evenly between two 9x1-1/2-inch round cake pans. Sprinkle with nuts, if using.
2. Core pears and, if desired, peel pears. Cut into thin wedges. Arrange pears in the pans. Set aside.
3. Prepare cake mix according to package directions, except add the 1 additional egg. Stir in finely chopped crystallized ginger. Spoon batter evenly over pear slices in pans.
4. Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 5 minutes. Loosen cakes from sides of pans; invert onto serving platters. Serve warm with ice cream and, if desired, warmed caramel sauce. Makes 16 servings.
Puffed Sushi Rice (Engl)
Fresh Rhubarb Mousse (Engl)
Fresh Rhubarb Mousse PCC Natural Markets
My Grandmother's Rhubarb Cobbler (Engl)
My Grandmother's Rhubarb Cobbler PCC Natural Markets
Maple Sugar Pie - Canada (Engl)
Make and roll Pie Dough - 1 -
Make filling, bake Pie, and serve - 2
Pavlova - Australia (Engl)
Pavlova: Make Meringues 1
Pavlova: Make Pastry Cream 2
Pavlova: Make Glaze and Sauce 3
Original Pavlova - New Zealand (Engl)
Baklava -Turkey (Engl)
Baklava: Learn About Phyllo; Clarify Butter; Make Syrup 1
Baklava: Layer Phyllo Dough, Butter, and Nuts; Bake Baklava 2
Ladyfingers Genoise - Dessert - Julia Child (Engl)
Semifreddo All'Ananas (IT)
Mousse aus weißer Schokolade (DE)
Rugelach (Engl)
Rugelach (Hebrew: רוגלך) is a Jewish pastry of Ashkenazic origin.
How to Make Almond Baklava (Engl)
Dried Peaches (Engl)
Easy to pack for snacks or chopped up and added to cookies and cakes.
Sweet Potato Muffins (Engl)
Strawberry Mousse (Engl)
Puff Pastry with Michel Richard - Julia Child (Engl)
Master chef at Citrus in Los Angeles, Michel Richard, visits Julia Child in her kitchen. Richard demonstrates the making and baking of puff pastries. He creates a tourte milanese filled with layers of spinach, red bell pepper omelet, ham and cheese. For dessert, he creates sunny-side up apricot pastries. Richard designs the pastry to look like eggs sunny-side up.
Italian Cookies - Julia Child (Engl)
(Italian cookies)
Author and master teacher at Peter Kump's New York City Cooking School, Nick Malgieri, bakes a cornmeal-currant biscotti, amaretti or Italian almond macaroons, and waffle-like cookies named pizelles or little pizzas because of their round, flat shape. He demonstrates the two ways to work the biscotti dough to form zaleti (diamond shape cookies). He also shows how to pipe out the amaretti dough.
Pochierte Herzkirchen mit Vanillecreme (DE) (Link)
Pochierte Herzkirchen mit Vanillecreme
Schwarzwälder Kirschdessert (DE) (Link)
http://www.essen-und-trinken.de/rezept/20129/schwarzwaelder-kirschdessert.html
Vanilla and Lime Flan Recipe (Engl) ( Link )
Tyler Florence travels to the Vanilla Festival in Veracruz and learns how to make his favourite dessert: traditional Mexican flan flavoured with smooth vanilla and zesty lime.
http://www.babelgum.com/140227/planet-food-recipe-mexico-vanilla-and-lime-flan.html
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