This is a delicious frozen dessert and you won’t even need an ice-cream maker for this. There is another advantage - it can be made up to 3 days before serving and kept in a freezer. The recipe requires 6 egg whites which you might have left over after baking all these Christmas cookies.
This is a wonderful treat for us, grown-ups. The panforte makes a great gift since the flavor only improves with aging and allows you to have it ready well before the Christmas fuss. Panpepato pears beautifully with dessert wines, coffee, and gourmet cheeses. I’m absolutely shamelessly addicted to this thing, so in our house panforte is never kept for long, rather gets eaten right away.
This is an example of simple country food. And you probably have all ingredients in your pantry. A crunch of the cornmeal ties so nicely with a crunch of seeds in the dry figs.
This is Carol Field’s recipe.
I’m always pleased with Alice Medrich’s recipes. This roulade is not an exception. The flavor, texture and presentation are all marvelous. The dessert can be made in advance and, definitely, it’s worth to be served during holidays. I adapted the recipe for a larger pan and made some substitutions.
This is the easiest chocolate dessert and also the fastest to prepare. Although it needs 2 hours of chilling time. Sure, the flavor greatly depends on the quality of the ingredients, so buy excellent chocolate and you will get wonderfully tasted pots de crèmes.
A word of caution though - the eggs in this dessert are not fully cooked. I usually buy the freshest organic eggs and wash the shells thoroughly before using. But if you still have any concerns, replace the eggs with pasteurized ones.
These are fun to make but the shaping process takes some time. Start when you are not in a hurry and enjoy. The pretzels are pretty and delicious.
