Posts Tagged ‘dessert’

Dolce and Cannoli Cream

September 2, 2008

Dolce is “sweet” in Italian.

Dolce is also the cat who shares our home, our lives and our hearts.  She was MissN’s 10th birthday present.  MissN kindly shares her with us and allows me to feed her, brush her, clean up after her….  you get the idea.  MissN is very generous in a lot of ways!

2005 was not a good year for me.  My dad was dying of cancer (in South Africa).  I had health issues.  Many times that year especially I gave thanks for the little moggie who had entranced us by coming into our lives just at the right time.  We have had a few cats over the years but Dolce is the most lovable, vocal, adorable, affectionate, companionable, crazy cat we have had.

And it’s been a while since I posted a recipe.  Here is a super easy “dolce” dessert C and I make often.  (He knows how to wield the Bamix!) It’s low fat, with protein and calcium and quickly made in the food processor.

Cannoli cream is from here – a wonderful cookbook C bought me over a decade ago.

Cannoli Cream with fresh Berries

11 ounces ricotta (1¼ cups) (I buy 500g)
1/3 cup orange marmalade
2 ounces semisweet chocolate, chopped
1 tablespoon Grand Marnier
¼ teaspoon pure vanilla extract
2 pints fresh raspberries, strawberries, or blueberries

Process the ricotta in a food processor, scraping down the sides of the bowl from time to time, for about 2 minutes, until the curds disappear and it is perfectly smooth.

Add the marmalade and pulse just to combine; you want to retain some small pieces of pulp.

Transfer to a mixing bowl. Fold in the chocolate, Grand Marnier, and vanilla. Refrigerate for at least 1 hour, or up to 2 days.

Divide the berries among 4 individual serving bowls or wine goblets. Pour the cannoli cream over the berries and serve.

Serves 4 to 6 (lol not in our house!  Leftovers, if there ARE any, make good breakfast!)

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The best pick me up and Tiramisu

April 28, 2008

Tiramisu means “pick me up”.  It’s an Italian dessert, fairly recently invented but a classic all over the world already.  It’s ideal hangover food as it contains coffee, eggs and a shot of alcohol!  And the rich mascapone, which is really just condensed cream.  For years I have been making the traditional tiramisu. As a sublime dessert, of course, not for hangovers.  I love how one dish of tiramisu feeds hordes as it’s too rich for seconds.  Well, most people are replete after one serving.  In the interests of matrimonial harmony, no names of those who frequently have seconds, and thirds, will be mentioned on here!  

 

Last week on the rerun of the SBS Food Safari, individual servings were shown.  I made a healthier version of it yesterday, substituting ricotta cheese for the mascapone and it was DIVINE.   I used 2 eggs, about 4 TBS castor (superfine) sugar, 400g ricotta, about 100 ml espresso coffee, 12 Savioardi biscuits  and I used 15ml of brandy and 15ml of rum instead of liqueur.  Miss N had the last one for breakfast this morning and I do hope she didn’t smell of rum at her first day back at school after the two week break!  .  But – ricotta is good breakfast food.  Protein, and low fat and all that.  So – this isn’t TOO wicked.

And let me leave you with the best pick-me-up of all!

Wendy

Chocolate and coffee.. gifts from God

April 21, 2008

Those who know me already know I love coffee and chocolate.  I love them both dark and organic and intense and they bless my daily life.  (Not that I have chocolate every day!)  My mission in life is to nurture my family.  So combine all that with my love of cooking and what do you have?  A dessert which is quick, easy, divine and not too wicked, and one I have made quite a few times.

 

Coffee and Chocolate Self-saucing Pudding  

(from Donna Hay Magazine Issue 32 Apr/May 2007)

Batter:
1/2 cup (125ml) milk (I use soy as i am dairy free)
35g unsalted butter, melted
1 egg, lightly beaten
1 teaspoon (5ml) vanilla extract
1/2 cup (150g) plain flour, sifted (I substitute spelt or another flour as I am wheat-free)
1 1/2 teaspoons baking powder, sifted
1 tablespoon instant coffee, sifted 
1/4 cup (27.5g) almond meal (ground almonds)
1/4 cup (27.5g) brown sugar

Sauce:
1/2 cup (55g) brown sugar
1 1/2 tablespoons cocoa powder, sifted
1 cup (250ml) water

Preheat the over to 180 degrees Celsius (355 degrees Fahrenheit). For the pudding batter, place the milk, butter, egg and vanilla in a bowl and whisk to combine. Place the flour, baking powder, coffee, almond meal and sugar in another bowl and mix. Gradually add the milk mixture and whisk well to combine. Set aside.

For the sauce, place the sugar, cocoa powder and water in a 15cm 4 cup (1 litre) capacity non-stick (NOT Teflon!) frying pan (I use a Le Creuset cast-iron pan) over medium heat. Stir until the sugar dissolves and bring to the boil. Remove from the heat. Pour the pudding batter into the frying pan containing the sauce. Bake for 25-30 minutes or until firm to touch.

Serve with cream, mascapone or whipped ricotta. Or even plain.  It doesn’t need anything with it.  

Serves 4 (leftovers make good breakfast – almonds are protein!)