Recipe 3: when my mum did this dessert for the first time i was amused by the fact that was so good but not massively heavy. Being based on apple this is the perfect dessert after a quite heavy dinner with lots of courses.
Ingredients for 6 people: 1 kg. of Golden apples, limon zest, 4ooml whip cream, 100 gr. of sugar. For the Zabaione: 3 eggs, 6 spoons of sugar and 100gr of whip cream, some spoons of Marsala or porto wine and cinnamon.
Start the preparation cutting all the apples in little pieces, taking of the skin e put them to cook with 2 spoons of water, some lemon zest and the sugar. Leave it there until soft and keep on mixing until dry but take care to don’t let them stick to the pan. Add some more water if needed.
Let them cool down and pass all in a mixer. Then whip the cream and add it to the apple mix to create the mousse. When ready, just place it in the fridge.
Now you need to prepare the Zabaione : Mix 3 egg yolks with sugar until creating a creme, add some marsala or porto wine and cook putting the recipient in another saucepan full of hot water and on the fire. We call this way to cook “bagno maria” so the fire is not in direct contact with the ingredients but they get cooked by the hot water.
Mix until getting thick and when ready leave it in a side to cool down. Then add the whipped cream and put in the fridge on top of the apple mousse.
Serve with some cinnamon on top and enjoy!
While the apples mix can be prepared the day before and put it in the fridge, the zabaione need to be prepared the same day that you are going to serve it and placed on top of the mousse and in the fridge. In this way, this recipe it’s perfect when you have guests and you don’t want to spend too much time in the kitchen or fight with the oven!
PS. Mamy, questo dessert ha battuto ogni aspettativa…anche da parte mia! a me che non piace molto lo zabaione, il misto con la mousse di mele e’ sembrato meraviglioso. Insomma addirittura meglio di cio’ che ricordassi! Buonissimo…io c’ho pure aggiunto una spruzzata di cannella all fine!
Posted in Dolci - Sweet stuff, sauces, vegetables
Tagged apples, cinnamon, lemon zest, marsala, Mousse, porto wine, sugar, whip cream, zabaione
Recipe 24: This is the second cake i cooked last weekend and for how much I’m sure was good the original recipe, i have made some little change, considering also that some of the ingredients are not available in this country.
Here the original ingredients and the ones i used to make a little Cenci cake: a part from the Pasta frolla that you can make following this recipe, buy 2-3 pears or apple, you will need some marsala, but i have add a bit of other liquor i had at home, some apricot jam, 150gr amaretti then i added also the white of one egg and chocolate in powder.
Wash, peel and cut the pears or the apples in pieces. Let them cook a bit on the fire with some water, while in the meantime you will stretch the pasta frolla, and you will create the base of your cake. Place it in a baking pan on some baking paper, make the base really thin and then create some holes with a fork to avoid the pasta to grow up and create bubbles.
Take off the pear from the fire and drain them from their liquid. Mix to this a bit of liquor and in the meantime place one layer of apricot jam directly on the base of the cake and then add on top the pears.
Whip up one white egg with a mixer and add then to this the pear juice with the liquor and some spoon of apricot jam. In reality the recipe was just requiring at this point to mix the apricot jam with some marsala egg flavored, but i thought that this mix could be equally standing for that.
Place the mix on top of the pears and cover with 150gr of smashed amaretti. Finish the cake with a good quantity of chocolate in powder, but you can just put it in the oven like this and once ready cover it with melted dark chocolate. In UK infact the powder chocolate is not so sweet and i think could be better just the melted chocolate to make it more sweet and delicious.
Put it in a pre-hotted oven at 180-200 degree and after 30-40 minutes, place a thootpick in the pasta to check if ready.
Serve it hot and enjoy!
PS. Mamy ti piace questa torta? diciamo che anche a causa della mancanza di ingredienti ho fatto dei piccoli cambi, ma il binomio pere e cioccolato lo dovevo per forza provare. Comunque anche con le mele non deve essere male! Il probelma maggiore qui e’ la cioccolate: in polvere e’ troppo amara. la prossima volta la rifinisco con il cioccolato colato sopra.
Posted in Dolci - Sweet stuff, vegetarian
Tagged amaretti, apples, apricot jam, cake, chocolate, egg white, marsala, pasta frolla, pears, torta