#Hazelnut Amaretti

[askwhatsforlunch]

Hazelnut Amaretti Biscuits

Jules is coming home for the Holidays today, and as my sister as a sweet tooth, I always welcome her with a plate of treats. This year, it will be these beautifully crisp and nutty Hazelnut Amaretti Biscuits! Happy Christmas Eve's Eve, my friends!

Ingredients (makes 28 biscuits):

2 cups Icing Sugar + more for dusting

1 1/4 ground halmonds

1 cup ground hazelnuts

2 large egg whites

1 tablespoon raw runny honey

28 whole hazelnuts

In a large bowl, combine Icing Sugar, ground almonds and ground hazelnuts. Give a good stir until well-combined.

Dig a well in the middle of the dry ingredients, and add egg whites and honey.

Stir well until mixture comes together into a soft, pasty dough.

Chill in the refrigerator, for half an hour.

Line a baking tray with baking paper.

Spoon 2 heaped tablespoons Icing Sugar into a shallow dish or plate.

Scoop a heaped tablespoonful (about the size of a walnut) of the chilled dough and roll between your hands (you can wet your hands, to prevent sticking) until you have a smooth ball.

Place ball in prepared plate. When you have about six balls, shake the plate to evenly coat them in Icing Sugar.

Then, place coated balls onto prepared baking tray, and push a hazelnut in the centre of each, flattening it slightly.

Repeat, adding more Icing Sugar when necessary, until no biscuit dough or hazelnut remain.

Leave baking tray in a draught-free place for one hour; it will crackle the dough in this characteristic amaretti manner.

Preheat oven to 160°C/320°F.

Once hot, place baking tray in the middle of the hot oven, and bake, at 160°C/320°F, for 8 to 10 minutes, rotating the tray halfway through, until just golden brown.

Remove from the heat, and let cool completely.

These lovely Hazelnut Amaretti Biscuits will pair beautifully with a small glass or Limoncello, and shall keep 3 to 4 days in a metal tin.

[luisamiller]

Pan della Marchesa

Piedmontese cake made with hazelnut flour, hazelnuts, almonds, honey, rhum, chocolate chips, milk, eggs, butter and sugar.

Ciaccia dolce di Pasqua

Tuscan Easter cake made with candied fruit, raisins, milk, eggs, butter and sugar.

Torta di fioretto

Lombard cake made with fennel seeds, eggs, butter and sugar.

Nadalin

Veronese Christmas cake made with pine nuts, vanilla, milk, eggs, butter and sugar.

Torta del buscajet

Piedmontese cake made with semolina, raisins, amaretti (Italian almond cookies), lemon zest, milk, eggs, butter and sugar.

Panficato

Cake from Giglio Island made with dried figs, raisins, candied orange, hazelnuts, almonds, pine nuts, apples, pears, grape jam, cinnamon, nutmeg, orange zest, red wine, honey, dark chocolate, cocoa and sugar.

Treccia d’oro

Braided cake from the city of Crema made with candied orange, candied citron, raisins, butter and sugar.

Pagnotta del Doge

Cake from the Veneto region made with hazelnuts, pine nuts, walnuts, almonds, raisins, Marsala wine, honey, eggs, butter and sugar.

Torta palpiton

Cake from the city of Mongrando made with amaretti, pears, Fernet (Italian liqueur), raisins, stale bread, cocoa, milk, eggs, butter and sugar.

Schiaccia briaca

Cake from the island of Elba made with almonds, walnuts, hazelnuts, pine nuts, raisins, Alchermes (Italian liqueur made with rose water, vanilla, cinnamon, cloves and coriander), Muscat wine, Vin Santo (Tuscan dessert wine), lemon zest and sugar.

[resources-recipes]

Other recipes from December 20th's We're Here newsletter

Zeel's vegan lemon blueberry cheesecake

Alli's gluten free ube amaretti crinkle cookies

Heidi's cardamom black pepper cookies with cognac glaze

Sharidan's hazelnut plum tart

Andrew's chocolate chip cookies

[lauher]

Amarettis

Amarettis are an Italian cookie that features ground almonds and various other nuts. Hazelnuts are are a traditional choice, but in my version I used half almonds and half pecans. They are very easy to make, most of the work is done by the food processor.

Load your food processor with 200 grams of almonds, 200 grams of pecan (or some other nut of your choice), 180 grams of light brown sugar, 80 grams of dark chocolate, a tablespoon of ground ginger, two teaspoons of instant espresso powder, and a teaspoon of sea salt. Give it all a whirl until the nuts are ground to a sand like consistency.

Dump the ground nut mixture into a bowl and stir in four egg whites by hand. Using your hands and your trusty triple-beam, measure out 30 gram portions of the dough and roll each into a ball. Roll the balls in powdered sugar, then place them on a parchment covered half sheet pan. Put about 15 on a pan. Flatten them just a bit.

Bake the cookies for 15 minutes in a 375 degree oven. They will be very soft when removed from the oven, but as they cool down on the still warm pan they will firm up.

The cookies are moist and very tasty. I think they will last a long time, but for some reason I was unable to complete that experiment.

[daily-deliciousness]

Italian almond cookies - soft amaretti (3 ways)

[fullcravings]

Stuffed Hazelnut Amaretti Cookies

[fattributes]

Stuffed Hazelnut Amaretti Cookies

[vtasty]

vTasty- Visually Tasty Food Blog Stuffed Hazelnut Amaretti Cookies via Tumblr

[sciatu]

ALCUNE TORTE DELLA PASTICCERIA IRRERA DI MESSINA

Vorrei essere alto poco meno del suo cuore, così da potermi tuffare nella torta alla ricotta o scavare gallerie nella torta alla crema e meringhe o scalare la torta agli amaretti e crema e infine sciare sulla panna della torta con le fragoline, ricoperta di panna e con il cuore di crema chantilly.  Vorrei esplorare la torta con le fragoline e le amarene candite, immerse nella crema e nella panna, sdraiarmi sul kiwi ricoperto di dolce gelatina e guardare seduto sulle fettine di pesca, l’enormità della torta ricoperta di crema.Vorrei essere piccolo piccolo e nascondermi sotto le scaglie di cioccolato o scavarmi una casa nella torta di fragola o in quella con la granella di nocciole e il cuore di gelato al torroncino. Vorrei scoprire tutta la torta alla frutta dove la crema si confonde  con la pesca sciroppata e le fragole fanno da argine ai pezzettini di kiwi e banana o alle palline di mirtillo fresco. Vorrei tuffarmi da un trampolino dentro la crema al caffè e scendere nella sua profondità di panna e di cioccolato. Ma vorrei essere piccolo piccolo sopratutto per esplorare il suo corpo di notte, scendere dentro il suo senso, fammi cullare sul suo grembo saltare sul suo sedere ed addormentarmi al mattino nascosto tra i suoi capelli, a lei abbracciato tanto da sentire i suoi sogni e da donarle i miei fatti di crema e di desideri dolcissimi.

I would like to be a little less than her heart, so I could dive into the ricotta cake or dig tunnels in the cream and meringue cake or climb the amaretti and cream cake and finally ski on the cream of the strawberry cake, covered with milk cream and with the heart of chantilly cream. I would like to explore the cake with strawberries and candied black cherries, dipped in the vanilla cream, lie on the kiwi covered with sweet jelly and watch sitting on the peach slices, the enormity of the cake covered with cream.I would like to be small and small and hide under the chocolate chips or dig a house in the strawberry cake or in the one with the chopped hazelnuts and the heart of nougat ice cream. I would like to discover all the fruit cake where the cream is confused with the peach in syrup and the strawberries act as a leverage for the pieces of kiwi and banana or the fresh blueberry balls. I would like to dive from a diving board into the coffee cream and descend into its depth of  chocolate cream. But I would like to be small, especially to explore her body at night, to descend into her sense, let me rock on her lap, jump on her ass and fall asleep in the morning hidden in her hair, embraced her so much to feel her dreams and give her dreams made my cream and sweet wishes.

[vimalp]

Pumpkin risotto

Ingredients (4 persons) - 280g (4x70g) rice: since I only tried it by using "italian rice types", I don't know whether it will work or not with basmati or sushi rice (starch content, long boiling and so on) - 400g already cleaned pumpkin (a small one should be ok) - 2 l hot vegetables stock - 1/2 glass of white wine (for deglazing but optional, cheap one is definitely ok) - 50g butter - 50g grated parmesan cheese - 1 finely chopped onion - olive/whatever oil - a sprinkle of cinnamon - a pinch of salt - OPTIONAL: some crushed Amaretti (=almond meringues) for garnishing. I use to replace them with chopped hazelnuts

Step 1: pumpkin

You can precook it in the oven/microwave and then put it in the food processor or just cut it in small dices and let it cook with the rice (right after step 2)

Step 2 rice

On medium heat, pour some oil in a pot or a wok and add the chopped onion: when golden it's time to add the rice too. Gently stir it for 2-3 minutes until toasted (you can smell it), then pour the white wine in and let the alcohol evaporate.

Step 3 Boiling on medium/low heat

Now you can add the pumpkin, mix it in and cover the rice with some stock (just enough). Repeat this process every time it's necessary.

Step 4 everything comes together

When the rice is done (and there's almost no stock covering it) turn off the heat and add butter and parmesan cheese. As they melt, add some cinnamon and salt too (Consider that the stock should be already salted). Mix everything well and let it rest for 5-10 minutes.

Step 5 Serving When plating you can add the crushed Amaretti/chopped hazelnuts on top!

[nolafoodporn]

Chocolate Amaretti Cake - Amaretto ganache, hazelnut toffee and espresso whipped cream from Gianna

[partwildflower]

Great ice cream parlours around the world

Wherever you are in the world, ice cream is the quintessential summer treat. Whether you’re cycling in Copenhagen or temple-touring in Tokyo, exploring famous streets or keeping off the beaten track, we’ve scooped up a selection of fantastic parlours offering you respite from a sweltering day. All you’ve left to do is answer the all-important question: what’s your flavour?

Ice cream sandwiches at Ruby Violet, London. Image courtesy of Danielle Wood/Ruby Violet

Ruby Violet, London

We love the flavours at this quaint, blue-tiled London hideout, where extraordinary flavours are presented in an array of forms – from milkshakes and affogato to sofa floats and the Meringue Muddle, comprising two scoops with meringue bathed in hot salted caramel or chocolate sauce. If none of these will tide you over, you can also pick from a tantalising selection of cocktails, tea, coffee and hot chocolate, or indulge even further with an ice cream afternoon tea, ice cream cake or elegant bombe. The parlour was brought to life by Julie Fisher – who’s so good at crafting the creamy stuff, she’s even published her own recipe book, Ruby Violet’s Ice Cream Dreams.

Address: 118 Fortess Rd, London NW5 2HL

Le Bac à Glaces, Paris

All journeys to Paris should begin and end with a taste of its sweetest snacks: for the best artisanal ice cream try the chic and sophisticated Bac à Glaces, which makes its own creamy delights using natural produce and fresh fruit. Some stunning French flavours are just a scoop away: choose from chestnut, coffee, nougat, salted caramel, white cheese, speculoos and more, or opt for a selection of refreshing sorbets ranging from pink grapefruit to passionfruit.

Address: 109 Rue du Bac, 75007 Paris, France

Image courtesy of Oddfellows Ice Cream Co.

OddFellows Ice Cream Co., New York City

On your next trip to Brooklyn, New York City, make a stop at OddFellows Ice Cream Co. where the ice cream is pasteurised and made from scratch to guarantee a rich and flavourful snack. A bright vintage-inspired parlour featuring red-and-white striped interiors, it offers a different array of flavours each day – standouts include buttermilk apple, matcha passionfruit, pumpkin cheesecake, roasted pear and caramel walnut, and black olive coffee with blueberry compote.

Address: 175 Kent Ave, Brooklyn, NY 11249, USA

OLUFs, Copenhagen

About as colourful as Copenhagen’s architecture, the ice cream bars over at OLUFs in Osterbro are treats to both the eyes and tongue. Each one is a work of art in its own right: whether chocolate-dipped, pistachio-flecked or coconut-covered, the home-made Italian gelatos and sorbets are smothered and sprinkled to perfection – they’re so pretty, they’re the kind of snack you’ll want to be seen eating as you amble down the city’s stylish streets.

Address: Olufsvej 6, 2100 København, Denmark

Popbar, Jakarta

While we’re on the subject of popsicles, another venue to try is the amazing Popbar, which has made the rounds in the United States and proves a refreshing option to beat the heat with in Jakarta. You can customise a selection of pretty pastel popGelatos and popSorbettos with hundreds of toppings. Some eye-poppingly fruity flavours here include guava, papaya, watermelon, kiwi, mandarin and banana.

Address: Jl. Letjen S. Parman Kav. 28, Central Park Lt. L No. 157, RT.12/RW.6, Tj. Duren Sel., Grogol petamburan, Kota Jakarta Barat, Daerah Khusus Ibukota Jakarta 11470, Indonesia

Image courtesy of Salt & Straw

Salt & Straw, Portland

Pear and blue cheese, strawberry honey balsamic with black pepper, chocolate gooey brownie, and honey lavender are just some of the unique combinations that can be found at Salt & Straw’s Portland joint, which brings creativity and refinement to the table with frosty flair. Teamed with a rustic interior, where wooden floors and produce-lined furnishings glow in the sun, this little spot is perfect for whiling a post-lunch afternoon away.

Address: 838 NW 23rd Ave, Portland, OR 97210, USA

Glaslyn Ices, Beddgelert

Far removed from bustling big cities, this little Welsh parlour comes as quite a surprise, with award-winning ice cream that’s irresistibly thick and served on a tasty waffle cone. You’ll find it in the picturesque village of Beddgelert, set in the gorgeous Snowdonia area of Gwynedd. Pick up a crème caramel, white chocolate or butterscotch and pecan snack, to savour on a leisurely stroll along the river.

Address: Beddgelert, Caernarfon, Gwynedd County LL55 4YB

Rocambolesc, Barcelona

Located in Barcelona, this little treasure of a gelateria is a dream come true for every kid at heart. Imagined by Jordi Roca of El Celler de Can Roca fame, its cute interior makes for an upscale Roald Dahl-esque experience – think giant candy-striped pipes, bicycle wheels and colourful illustrations straight out of Charlie and the Chocolate Factory. We haven’t even mentioned the best part: uniquely-shaped popsicles and freshly-churned, 100% natural ice cream, popped onto a long waffle cone and decorated with many a great topping. On less sunny days, try the panet – lush ice cream and toppings wedged between two brioche halves.

Address: La Rambla, 51-59, 08002 Barcelona, Spain

Image courtesy of Gelato Messina

Gelato Messina, Sydney

Voted the home of Australia’s best gelato by Good Food Guide, Gelato Messina serves whopping, mouth-wateringly messy portions to more than satisfy your sweet tooth with. Five special flavours are introduced weekly alongside the usual crowd favourites, which include panna cotta with fig jam and amaretti biscuit, macadamia crunch, apple pie, and pear and rhubarb. Gelato cakes are also available – options include the quirky Dr Evil’s Magic Mushroom, the epic hazelnut and caramel affair that is The Golden 8, and the more sophisticated Bombe Alaska.

Address: level g/80 Pyrmont St, Pyrmont NSW 2009, Australia

Giolitti, Rome

Giolitti is one for all serious foodies to top their ice cream bucket list with: founded in 1890, this popular parlour is the oldest in Rome and constantly buzzes with eager crowds. Try a rainbow of traditional and harmonious flavours, each perfected by years of experience and served in generous portions. Follow a cone up with a delectable ice cream biscuit, cake or truffle, or opt for the most indulgent Mont Blanc dessert.

Address: Via degli Uffici del Vicario, 40, 00186 Roma RM, Italy

Gelateria Sincerita, Tokyo

Once you’ve finished tackling Tokyo’s savoury treats, head off to find this quiet, dainty and adorable hideout in Suginami. Everything here is coloured in feminine shades of pastel, making for a sophisticated Italian gelato experience in the heart of Japan. Get your hands on a scoop of coconut, maple, fresh milk, white berry or cheese and fig ice cream, all served in a dainty cup, and grab yourself a warming coffee for the road.

Address: 1 Chome-43-7 Asagayakita, Suginami, Tokyo 166-0001, Japan

Written for Secret Escapes’ blog, The Great Escape, published 14 September 2018.

[luisamiller]

Bisciola

Lombard cake made with dried figs, raisins, walnuts, hazelnuts, pine nuts, eggs, butter and sugar.

Svivitella

Abruzzese ring-shaped cake made with milk, eggs, lemon zest and sugar.

Mandorlaccio

Apulian Christmas cake made with almond flour, almonds, amaretti (Italian almond cookies), honey, cinnamon, limoncello (Italian lemon liqueur), dark or white chocolate, lemon zest, orange zest, eggs and sugar.

Pizza dolce abruzzese

Abruzzese sponge cake made with almonds, dark chocolate, white chocolate, Alchermes (Italian liqueur made with rose water, vanilla, cinnamon, cloves and coriander), coffee, rhum, cinnamon, lemon zest, eggs, milk, butter and sugar.

Braschino

Lombard cake made with raisins, walnuts, grappa (Italian pomace brandy), eggs, butter and sugar.

Cuzzupa

Calabrian Easter cake made with eggs, milk, lard, vanilla and sugar.

Pizza alla napoletana dolce

Neapolitan tart made with ricotta, almonds, bitter almonds, crema pasticcera (Italian custard), eggs, butter and sugar.

Bussolano

Mantuan ring-shaped cake made with butter, milk, eggs, lemon zest and sugar.

Casatiello dolce

Neapolitan Easter cake made with orange blossom water, vanilla, butter, milk, eggs and sugar.

Puccellato

Apulian Easter brioche made with honey, milk, eggs, butter and sugar.

[russellpipkin]

10 Delicious Italian Desserts You Must Try

Dessert in Italian is something to be celebrated. Soon after the release of Federico Fellini’s s satirical comedy in 1960, ‘La Dolce Vita’ (the sweet life) became a popular term worldwide.

Yes. Dolce (plural Dolci) means sweet or dessert in Italy.

An Italian Festa lacks the essence unless you line up the Dolci at the dinner table. Italian desserts are the ultimate sugary treat for your tastebuds.

The Tradition of Serving Dessert in Italian Culinary Art

Desserts are an integral part of Italian cuisine and are famous worldwide. People in Italy are zestful about sweets, cakes, candies, ice creams…and lots more. During ancient times, desserts in various parts of the country were sweetened with honey and fruit extracts.

Arab invasion of Sicily in the 9th century marks the beginning of sugar production and the Dolci renaissance in the country.

Desserts make up the final course, from formal dinners to informal feasts. Sweets were served in small portions at the end of the meal considering the high price tag of sugar during the medieval era.

In this article, we have shared the famous Italian desserts you can enjoy anytime, on any occasion.

10 Authentic Italian Desserts to Entice Your Sweet Tooth

Tiramisu

Tiramisu is the iconic creamy chocolate pudding native to Treviso town in Veneto, North Italy. The cake-style sweet dish is the most popular dessert in trattorias (Italian restaurants) worldwide. It is a mood-lifting flavorsome snack stuffed with coffee-infused ladyfingers coated in a dense layer of chocolaty mascarpone and cocoa.

Panforte

Panforte, also called panpepato (peppered bread) in Sienese, is a chewy snack served with hot cream coffee or wine. This 13th-century flavorsome bread made with pepper and honey was originally part of the Christmas traditions in the Province of Siena in Tuscany. Panforte can be preserved in food-grade plastic bags for up to 2 months in the refrigerator. Feel the crunch of roasted nuts, hot pepper, and fruits in every bite as you nosh the wedges.

Semifreddo (Half Cold)

Semifreddo is a yummy semi-frozen mousse that became popular in Spain and Italy during the 20th century. The main ingredients- egg yolks, cream, gelato, and sugar are whipped uniquely to let in the air forming a light, smooth, and creamy loaf. It is flavored with coffee, chocolate flakes/syrup, or fresh fruits.

Gelatos/Sorbettos

People in Italy relish the authentic gelatos at the gelaterias. It is a dairy-based frozen dessert but certainly not ice cream.

Gelato is prepared with milk, cream, sugar, and flavoring agents. These creamy frozen desserts are flavored with chocolate, coffee powder, vanilla, and nuts (pistachios, hazelnuts, etc.).

Often used interchangeably, gelato and ice cream differ in taste, consistency, and temperature settings. Gelatos are creamy, silk, and thick, prepared at least 10-12 degrees Fahrenheit greater than ice cream to prevent the chilling hard surface.

And for vegan foodies, sorbetto (sorbet) and granita are non-dairy frozen desserts. Mashed fresh fruits churned with sugar in the ice cream machine are all you need to make a smooth, creamy, and scoopable scoff. As for granita…it is the flaky ice prototype of sorbet.

Affogato al Caffe (Drowned in Coffee)

There is confusion about whether affogato is a form of sweet or beverage. But one can spot these listed on the desserts menu at a ristorante in Italy.

This espresso-dipped ice cream is simple to make in a few minutes. When guests give you a surprise visit on a hot summer day, affogato is best served in shots glasses presented with biscotti on the platter. Many restaurants also make this dessert with Bicerin.

For the creamy cocktail, replace espresso with Kahlua, Amaretti, or any other alcoholic drink.

Panna Cotta (Cooked Cream)

Panna cotta is a wobbly classic Italian dessert from Piedmont in Northwest Italy. This region, sharing borders with Switzerland and France, is known for its incredible dairy products.

You can make this molded pudding with three basic ingredients- cream, gelatin, and sugar. Throughout the ages, cookbooks have come up with offbeat garnishing ideas for panna cotta…fresh fruit topping, chocolate sauce, strawberry compote, vanilla, coffee, and more.

Tartufo di Pizzo

Better known as Tartufo (truffle), there is a fascinating history behind the invention of this luscious dessert. Tartufo was made for the first time at a high-profile wedding ceremony in Pizzo, Calabria, attended by King Vittorio Emanuele II. Following an acute shortage of molding cups, Don Pippo, a famous confectioner, used sugar paper to wrap handmade gelato desserts with a fruit syrup filling. Today, it is made in various forms with melted chocolate ganache, cinnamon, cocoa, etc.

Cassata

Cassata Siciliana has roots of origin in the Arab invasion of Sicily. This ancient recipe was developed in Palermo, Sicily, during the 10th-century Islamic reign in the region. The delicious cake got its name from the Arabic word qa’sat (a type of baking pan).

It is a spongy cheesecake soaked in liquor with layers of ricotta and candied fruit toppings. Nowadays, cassata has many variations based on region and taste preferences, such as single-serving cassata, cassata a forno (baked in the oven), etc.

Pastiera Napoletana

Pastiera, a type of creamy tart, is believed to be made for the first time in a Neapolitan convent for Easter to represent the Resurrection. It is an aromatic tart made of cooked wheat, flour, eggs, ricotta, lard, and candied fruits, and treated with orange blossom water. The crispy and fragile consistency makes it a savory snack that pairs with a cup of espresso. Many confectionary shops in the country sell Pastiera throughout the year.

Torta Mimosa

Unlike most traditional Italian desserts, torta mimosa is a modern recipe presented by a chef and restaurateur, San Filippo di Contigliano from the city of Rieti in Lazio. San Filippo came up with his quintessential cake-making idea at a pastry competition held in San Remo city in 1962.

This sponge cake resembles the pale yellowish mimosa, the symbolic flower presented to women on 8th March on Festa Della Donna (International Women’s Day). These delicate flowers represent feminism and strength in women. Yellow sponge dragees décor all over looks exquisite picture-perfect confectionary. Inside the semi-hard crust lies the soft sponge layered with sleek custard.

Wrap Up,

The deep-rooted love for Dolci is eternal for people in Italy. Those who are familiar with Italian culture know the eminence of Vin Santo served with nutty Cantucci.

While the above ones are just the most famous Italian desserts, there is no end to options that you can try. Visit SESAMO and try out some our traditional Italian desserts today!

  source https://sesamorestaurant.com/news/10-delicious-italian-desserts-you-must-try/ from Sesamo https://sesamorestaurant.blogspot.com/2022/11/10-delicious-italian-desserts-you-must.html

[torteitaliane]

3 Cheesecake fredde senza cottura [Fragola, Nocciola e Cioccolato bianco] Iscriviti al canale: http://goo.gl/CBFpD Oggi ti proponiamo 3 ricette fantastiche per questa calda estate: Cheesecake alla fragola, alla nocciola e al cioccolato bianco. La Cheesecake alle fragole è composta da una crema di yogurt e panna ed una copertura con gelatina alla fragola. La Cheesecake alle nocciole ha la caratteristica di essere cremosa, con una fondo di biscotti al cioccolato e due diverse creme al Philadelphia gusto la nocciola e cioccolato fondente. Infine la Cheesecake al cioccolato bianco è molto gustosa, avendo una crema alla ricotta e panna e un fondo di cantucci e amaretti. -------------------------------- ACCESSORI UTILIZZATI: Sbattitore elettrico OFFERTE accessori pasticceria https://ift.tt/3tSEO1h ------------------------------------- INGREDIENTI Cheesecake alla fragola 200 gr di Digestive 6 cucchiai di zucchero semolato un pizzico di sale 100 gr di burro 500 gr di fragole 4 cucchiai di succo di limone 32 gr di colla di pesce 450 gr di ricotta 180 gr di zucchero a velo 300 gr di yogurt 250 ml panna fresca Cheesecake alla nocciola (Stampo 22cm) 200 gr di biscotti 60 gr di nocciole 120 gr di burro 10 gr di gelatina 2 cucchiai di acqua 150 gr di cioccolato fondente 500 gr di Philiadelphia 50 gr di zucchero a velo 2 cucchiai di Amaretto di Saronno 250 ml di panna fresca Cheesecake al cioccolato bianco 150 gr di Digestive 60 gr di amaretti 90 gr di burro 12 gr gelatina 250 gr di cioccolato bianco 100 ml di latte 500 gr di ricotta 300 ml di panna fresca 50 gr di zucchero a velo ----------------------------------- ATTREZZATURA AUDIO/VIDEO utilizzata: Sony ZV-1 https://amzn.to/3pvbE5Y Canon 200d https://amzn.to/31qVu4j Samsung M31 https://amzn.to/3jigvEr Obbiettivo 50mm https://amzn.to/34eam7L Obbiettivo 35mm https://amzn.to/3kgwXq0 Gimball Osmo Mobile 3 https://amzn.to/2IRDf1q Illuminazione led https://amzn.to/3dLCmD5 Microfono usb https://amzn.to/3jfGtIE ------------------------------------- Torte italiane: le basi della pasticceria e del cake design. Ricette e tutorial passo passo per realizzare dolci e torte decorate (torte di compleanno, torte nuziali, ecc.) usando pasta di zucchero (pdz), panna vegetale, ghiaccia reale (glassa reale), crema al burro, ecc. Blog: https://ift.tt/3lPDiu1 Facebook: https://ift.tt/3rvmTMJ Pinterest: https://ift.tt/3vTse3L Instagram: https://ift.tt/3rvmUjL Twitter: https://www.twitter.com/italiancakesit #dolci #ricetta #torte ------------------------------------- [ENG] INGREDIENTS Cheesecake alla fragola 200 gr di Digestive 6 cucchiai di zucchero semolato un pizzico di sale 100 gr di burro 500 gr di fragole 4 cucchiai di succo di limone 32 gr di colla di pesce 450 gr di ricotta 180 gr di zucchero a velo 300 gr di yogurt 250 ml panna fresca Creamy No-Bake Cheesecake Chocolate and Hazelnuts 2 oz Hazelnuts 7 oz chocolate cookies 1/2 cup butter 0.4 oz gelatine 1 cup bitter chocolate 1 cup cream 17 oz Philadelphia 5 tbsp icing sugar 2 tbsp water 2 tbsp Amaretto Saronno White Chocolate Cheesecake 5 oz Digestive 2 oz Amaretti 6 tbsp burro 0.4 oz gelatine 9 oz white chocolate 0.4 cup milk 17 oz Ricotta 1.2 cups fresh cream 5 tbsp icing sugar

[dessertgallery]

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