Dessert Around The World: Italy

Dessert Around The World: Italy

Sunday, 24 May 2015 / No Comments

Hi everyone! So, today's destination is Italy! Enjoy!

Gelato

Gelato or Gelati is the Italian word for ice cream. This type of ice cream is made with Milk, Cream, Sugar, and various flavorings such as fruits or nuts. Gelato have lower calories, fat, and sugars than normal ice cream. Gelato is popular in 1920s-1930s in the city of Varese.

Image taken from www.swgraphic.com

Angel Wings

This traditional pastry dessert is made of thin dough shaped to twisted ribbons and deep fried and topped with sugar powder. Angel Wings are usually eaten on Festivals and Carnivals, such as lent, mardi gras, fat Thursday, and Friday the 13th.

Semifreddo

Semifreddo means semi-frozen, is a typical Ice-cream cakes, semi-frozen custards, and fruit tarts. The texture is like a frozen mousse, cause it's made by uniting two equal parts of ice cream and whipped cream.

Image taken from photobucket.com

That's all from me today guys. Until next time! Bye!

How to Make Panna Cotta

How to Make Panna Cotta

Monday, 18 May 2015 / No Comments

Happy weekend everyone…
This time I want to share about the steps to make our smooth Italian dessert panna cota. Have you try this before? I think it so easy to make by yourself at home. Let’s see the recipe below…

Image taken from: laurainthekitchen.wikia.com

Ingredients
• 1/3 cup skim milk
• 1 (.25 ounce) envelope unflavored gelatin
• 2 1/2 cups heavy cream
• 1/2 cup white sugar
• 1 1/2 teaspoons vanilla extract
Steps
1. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
2. Stir the milk and gelatin powder in the small bowl. Set milk mixture aside.
3. In the other place, stir the heavy cream and sugar in a saucepan, cook in the medium heat.
4. Cook it until full boil. When it full boil, pour milk mixture into the cream, stirring until completely dissolved. Cook for one minute and keep stirring constantly. Remove from heat.
5. Add the vanilla, and stir it.
6. Pour it into the ramekin dishes.
7. Cool the ramekins at room temperature. When cool, cover the ramekins with plastic wrap and refrigerate at least 4 hours or it will be better if you can refrigerate it for one night.

After you refrigerate the remekins, your panna cota are ready to serve. It will very nice if you can make any sauce from fresh fruit, my favorite is strawberry sauce.
Have a nice day…