Posts Tagged ‘dolci veloci’
Cakes with yellow peach cream
Posted by: Roberta
July 27th, 2010 >> Buffet, Desserts, Summer desserts, Summer dishes
This is another fresh dessert perfect for the summertime! The original recipe comes from ‘Cucina Moderna Oro’, but I have modified it a bit. It is very easy and fast to make, but do take into account that it has to chill in the fridge for about two hours . Last but not least…it is low in calories!
Ingredients
100g dry cookies, crushed
2 big yellow peaches + ½ sliced peach to garnish
2 tablespoons sugar
Juice of 1 small lemon
30g cornflour
4 tablespoons ice water
25g butter
1/2 small glass of red orange juice ( or apple juice)*
1 teaspoon vanilla essence
Method
Mix crushed cookies with butter. Add the juice and mix well. Pour the mixture into 5 silicone cups and press evenly into the bottom. Chill in the fridge.
Peel and cut the fruit. Add lemon juice and sugar and blend. Pour the mixture into a saucepan, add vanilla essence and cook. Do not bring to the boil. Dissolve the cornflour into the water and add to mixture. Mix well and cook for 5 minutes on a low heat.
Pour the cream on prepared crust. Allow to cool completely, then refrigerate for at least 2 hours.
Turn out the cakes onto a serving plate and garnish with the sliced peach.
*If you want the crust to be crunchier, then do not add the juice to the mixture.
It’s time for a fresh summery dessert! This one comes from the UK, a British friend of mine prepared it for me once and now I cannot help posting it!
It’s called ‘Eton mess’ because it was first served at Eton College, one of the most famous schools of the United Kingdom. “Mess” actually refers to the fact that this dessert is basically a chaotic mix of strawberries, meringues and whipped cream. I reckon it’s a perfect summer dessert: it’s fresh and quick, above all if you decide (like I did) to buy ready-to-use meringues instead of making them yourself.
It’s very easy to make and you can adjust the quantities of the ingredients as you prefer…you can add more meringues or more strawberries as you like!
Ingredients (serves 1)
5 small meringues (plus a couple to garnish)
200 ml thick cream
1 ts vanilla extract
1 ts icing sugar
8 strawberries (plus a couple to garnish)
Method
Clean and cut strawberries and leave aside (I’ve decided not to add sugar here!). Whip the cream, adding vanilla extract and icing sugar. Crumble up the meringues and pour into whipped cream. Add the srawberries and mix quickly. Pour into a serving cup and garnish with more meringues and strawberries.
, I was not supposed to post this recipe, I was just improvising, I didn’t even measured all the ingredients (I don’t have kitchen scales!), but the result was so good that I cannot help but post it!
To measure the ingredients I have used:
a small cap with a capacity of 230 ml
a big cup with a capacity of 370 ml
Ingredients
3 eggs
150 ml milk
40 ml e.v. olive oil
40 ml melted butter
1 small cup sugar
1 big cup flour + 1 tablespoon
3 teaspoons of baking powder
1 tablespoon of lemon juice
1/4 apple, sliced
butter for greasing the baking pan
Method
In a large bowl, whisk the eggs with the sugar until light and fluffy (it will take at least 5 minutes). Add melted butter and the olive oil and mix. Pour in milk, sifted flour and baking powder and mix until combined. Add lemon juice and pour the batter in a greased plumcake baking pan.
Place the apple slices on top of the batter in a single line (in the middle of the pan). They will sink into the cake while cooking, so try to place them so that there will be an apple slice in each slice of the cake. Cook in preheated oven to 160°C for about 30 minutes.
Sorry, this entry is only available in Italiano.
Sorry, this entry is only available in Italiano.
Cheesecake al limone
Posted by: Roberta
September 4th, 2009 >> Cakes, Desserts, Summer desserts, Summer dishes
Ecco una ricetta per la cheesecake semplice e veloce: senza philadelphia nè colla di pesce e senza bisogno di infornare (come avviene invece per la tipica cheesecake newyorkese)…da provare!
Ingredienti:
500 g biscotti Digestive
120 g burro
400 g latte condensato
2,5 dl panna fresca
2 limoni
Procedimento:
Sbriciolare i biscotti secchi in una ciotola e amalgamarli con il burro fatto ammorbidire a temperatura ambiente. Disponete il composto sul fondo di una teglia a cerniera, cercando di livellarlo bene facendo in modo che abbia ovunque lo stesso spessore. A me il fondo biscottato piace un po’ spesso, se lo preferite più sottile potete dimezzare la quantità di burro e biscotti.
Montare la panna fresca in una ciotola e aggiungere il latte condensato, mescolando con un cucchiaio dal basso verso l’alto per non far smontare la panna. Versare il composto sulla base biscottata e livellare con una spatola. Riporre in frigorifero per 3 ore.
Nel frattempo lavare i due limoni, sbucciarli facendo attenzione ad eliminare la parte bianca della buccia e tagliare il limone a fette. Disporre le fette di limone sulla torta prima di servirla e decorare a piacere con la buccia del limone.
