This is the recipe for which I will present "A Taste Challenge 2", a contest Saffron Yellow on Christmas cookies. If a post Christmas makes me feel a bit 'of embarrassment, a post-Christmas in November, may seem just out of place! But how true is that shoppers have already started making Christmas presents, so the good housewives for their part, are already planning the holiday menu, so: WOMEN ricettone it's Christmas (also enough in advance!).
My idea is to offer a viable alternative to the frog of panettone, proposing that three small cakes to give a blow ...." Life "for traditional tastes.
Cappuccino Pandora
Ingredients for 8 cups of coffee
-3 pandori
small-100ml fresh cream
-50g-50g of white sugar
dark chocolate-
a knob of butter
- bitter cocoa
-sugar
pandoro Soak two small pieces in cream for 30 min, not too dark to prepare a caramel with sugar and melt the chocolate. Squeeze the pandoro and divide the cream into two parts: one is heated and combined caramel liquid, the other will be added to melted chocolate. Add equal parts of softened pandoro to each mixture and blend. Dial the cappuccino alternating layers of cream toffee and chocolate cream, sprinkle with cocoa. Accompany with fresh disks pandoro passed in the oven with a brushed with melted butter and a sprinkle of powdered sugar.
Tower Gingerbread with cream cinnamon
Ingredients 8 pieces: a gingerbread-
yolks -2 -8 -2 tablespoons white sugar
tablespoons flour 00 cups milk
-2 -2 cinnamon sticks
-1 / 2 cup dry Marsala wine (optional, but there is great!)
Deriving from gingerbread sfogliette of assist, where appropriate, with the potato starch, put the cinnamon to infuse into the milk and cook until just moments before boiling. Prepare the custard by beating eggs and sugar, add flour, marsala and pouring the mixture into the milk, cook until it is thick enough. Prepare towers alternating sheets of gingerbread with cream flakes.
cream in waffle Nougat Panettone
Ingredients 8 pieces: a cake-
-250g fresh ricotta cow
-150g nougat, hard
-1 / 2 cup milk flavored with almond extract
- 50g icing sugar 50g white sugar-
- madorle sgusciate, tostate
Tritare finemente il torrone e frullare la metà dei frammenti; unire il tutto alla ricotta. Coppare 16 dischi di panettone dal diametro di circa 4cm, passarli in forno per qualche minuto e spruzzarli con il latte alla mandorla. Preparare un caramello, tuffare le mandorle, recuperarle e lasciarle indurire su della carta da forno. Preparare una glassa con lo zucchero a velo e uno o due cucchiaini di latte aromatizzato. Comporre il dolce con un dischetto di panettone, la crema di torrone, di nuovo un dischetto e decorare con la glassa, il caramello versato a filo e le mandorle.
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