Tag Archives: desserts

The Best Winter Dessert:: Affogato

Panforte Ice Cream Affogato with Italian Almond Cake | http://annettejosephstyle.com/

If I haven’t yet convinced you to love Italian cuisine, specifically desserts, I am almost certain today’s post about affogato will change your mind.

Traditionally, affogato is a scoop or two of vanilla, chocolate, or coffee gelato topped with a shot of espresso. While you can always buy high-quality ice cream from your local market, there’s nothing like making it yourself, especially with this Italian twist: panforte affogato.

Panforte is an Italian fruitcake of sorts. You can make it yourself, scoop it up online, or you can often find it at stores like Trader Joe’s. You’ll need just a pinch of panforte to make this dessert, but trust me, it makes all the difference.

This recipe comes from my friend, Alisa Barry. Give it a try. You’ll love it!

Panforte Ice Cream Affogato
serves 8

You will need:
– 1 cup whole milk
– 1 vanilla bean, split in half lengthwise
– 1 cup of sugar
– 5 egg yolks
– 2 cups of cream
– 1 Tablespoon pure vanilla extract
– 4 ounces panforte (an Italian sweet dessert “bread” found in specialty stores or online)
– 8 ounces espresso

To prepare:

In a small saucepan, warm the milk, sugar and vanilla bean over medium low heat just until the sugar is dissolved. Remove a ¼ cup of the milk and sugar mixture and add to the egg yolks to temper, so the eggs don’t curdle. Add the egg mixture back to the milk and continue to cook, while stirring, until the mixture coats the back of a wooden spoon. Strain the mixture into the cream, scraping any bits of vanilla bean into the mixture. Add the vanilla extract. Cover the mixture with plastic wrap and chill until ready to churn. This recipe can be made a day ahead.

In a food processor, chop 4 ounces of panforte until ground, but not pulverized. (Reserve a tablespoon for garnish)

Churn the ice cream, adding the chopped panforte and continuing to churn until evenly distributed into the ice cream. Freeze until ready to serve.

To make the affogato, scoop the ice cream into glasses. Pour strong, freshly brewed coffee or espresso over the ice cream. Garnish with a sprinkling of the chopped panforte.

All celebration cookbook collection cooking dinner party Entertaining Fall Food fall menus italian cooking italy kitchen Recipes spring desserts table settings Uncategorized : Tags: , , , , , , , , , ,

Make Ahead Holiday Dessert:: Salted Chocolate Pots de Crème

PotsDeCreme

One thing that’s super important when it comes to hosting is to be a stress-free hostess. A key to remaining calm and collected is to make a few dishes ahead of time. Pots de Crème are a lovely way to end a meal, and they happen to be a great make ahead dessert choice. In fact, these can be made up to two days in advance! It’s an elegant, indulgent dessert that’s sure to wow your guests. Let me know if you give them a try; I’m confident you’ll love it if you do!

Salted Chocolate Pots de Crème
Serves 6-8

You will need:
1 ½ cup whole milk
– 1/2 cup whipping cream
– 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
– 1 teaspoon sea salt, or flake salt
– 6 large egg yolks
– 1/3 cup sugar
– 1 cup whipped cream for topping

To prepare:

Preheat oven to 325°F. Bring milk and cream just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and salt; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.

Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.) Top with whip cream, and serve.

All baking celebration chococlate cooking dinner party Entertaining Food styling Holiday Holiday Entertaining holiday recipes italian cooking Recipes the art of a party Uncategorized : Tags: , , , , , , , , ,

Zippy Summer Dessert:: Espresso Caramel Sauce

photo

Today I’m sharing a zippy summer dessert recipe for espresso caramel sauce. I made it for friends in Italy a few years ago, and I might have to recreate it again soon. It’s a quick and easy recipe for all coffee lovers out there, and you know how I love my coffee, especially espresso. I like to serve this sauce on gelato, but since it’s a caramel topping, it’s great on almost everything…especially chocolate desserts!

Espresso Caramel Sauce:
serves 6 to 8 on ice cream or pound cake
You will need:

– 1 cup sugar
– 1 shot of espresso
– 1 cup of heavy cream

To prepare:

Place sugar in a small sauce pan on medium heat.

Watch the sugar carefully, with a silicone spatula brush down the sides of the pan until combined and the sugar turns a deep amber color.

Pull the caramel off the heat and add the espresso while stirring until combined, it will bubble and spit this is normal. Next add cream very gradually while stirring the entire time until combined. If there are any lumps don’t worry they will melt once you put it back on the heat.

To Finish: Place the pan of caramel back on low heat, stirring continually until the caramel starts to slowly bubble not boil. This takes about 3 minutes.

Pull from the heat and place into a glass or ceramic container with a spout, place in the fridge until you’re ready to use.

Warning: With all hot sugar be extremely careful so as not to burn yourself. If you’ve ever burned yourself with hot sugar you know it’s very dangerous. This is not an activity for children.

xx Annette

All celebration chococlate cooking Entertaining italian cooking italy Recipes spring desserts Uncategorized : Tags: , , , , , , , , , , , , ,

Olive Oil Cake, from All About Olives Workshop in Italy

As you might remember our November workshop All About Olives” was literally all about olives. Since then, I have been searching for the perfect olive oil cake recipe. At the olive press, we all tasted fresh press and they also served us the most delicious olive oil cake which they informed us is something that Italians serve their children,since it’s a mild and sweet soft cake. Children and adults alike will love this cake. I tested a few versions, but this one was the winner.

Olive Oil Cake
Serves 12

You will need:
2 large eggs, room temperature
– 1  cup sugar
– 1 cup whole milk
– 1 cup extra-virgin olive oil
– 1 teaspoon vanilla
– 1 tablespoon lemon zest
– 2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon fine salt
*1/2 teaspoon flour and 1 teaspoon butter, to butter then flour the pan
*1 teaspoon powdered sugar for dusting

To Prepare: 

Preheat oven to 350 degrees F. Butter and flour a 10” spring-form ring pan.

Lightly beat eggs with a paddle attachment in standing mixer on high for 1 minute until frothy. Add sugar beat until fluffy, and add milk, add olive oil, lemon zest and vanilla. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder and salt until well blended and smooth.

Pour the mixture into the prepared cake pan. Bake for 45 minutes – 1 hour. Place on a rack to cool upside down. Remove spring pan. About 5 minutes into cooling the cake will drop, let cool. Invert on to a cake plate and dust with powdered sugar.

All baking behind the scenes cooking dinner party Entertaining Fall Food fall menus Holiday Holiday Entertaining holiday recipes italian cooking Recipes Uncategorized Workshops : Tags: , , , , , , , , , ,

Gluten Free Apple Crisp

gluten free apple crisp

I love anything apple, and baked apples are the my favorite in the fall. Apples in the fall are at their best, so why not use them as much as possible? Full disclosure: I love this dish for breakfast with a frothy cappuccino. It’s simply YUMMY! Or serve it as an easy, quick, and great last minute dessert with vanilla ice cream or whipping cream. Here’s my gluten free apple crisp recipe. Enjoy fall and enjoy the harvest!

Gluten Free Apple Crisp

You will need:
– 8 organic apples, cut into 2 “cubes
– 1 tablespoon gluten free flour like Cup 4 Cup
– 1 cup gluten free oatmeal
– 1 cup Cup 4 Cup Gluten Free Flour
– 1/2 teaspoon sea salt
– 3/4 cup sugar + 2 tablespoons for apples
– 1 stick chilled butter, cut into 1/2 inch cubes

To prepare:
Preheat oven to 375 degrees F.

Cut apples into cubes and place them into a bowl. Toss with the 1 tablespoon flour and 2 tablespoons sugar, set aside.

In a bowl, combine the oats, flour, butter, and salt with your fingers or a fork.  Combine the until it becomes a mixture of large crumbs.

Place the apples in a ceramic,10½” x 7″, baking dish and cover with oat crumb mixture. Place dish in the oven on the middle rack for 1- 1 1/2 hours, or until top is golden brown and the apples are bubbling.

To serve:
Serve warm with ice cream or whip cream topping if desired.

baking cooking dinner party Entertaining Fall Food fall menus holiday recipes Recipes Thanksgiving Thanksgiving recipes Uncategorized : Tags: , , , , , , , , , , , ,