3 Italian Desserts

Recipe & Photos Carole Poirot

Amaretto Panna Cotta with Grilled Nectarines

SERVES 4| COOK 10 MIN | CHILL 5 HOURS | PREP 10 MIN | GRILL 10 MIN

INGREDIENTS

• 250ml double ( heavy) cream

• 250ml full-fat milk

• 4 gelatine leaves

• 30g caster sugar

• 30g caster sugar

• 50ml Amaretto

• 3-4 nectarines

• 1 tbsp caster sugar

Step 1: Put the gelatine leaves into cold water for 5 minutes or until soft.

Step 2: Pour the cream, milk and amaretto into a saucepan and add the sugar.

Step 3: Warm the mix up over a medium heat until it simmers. Remove the mix from the heat.

Step 4: Take the gelatine leaves out of the water and squeeze any excess water out.

Step 5: Add the leaves to the warm mix and stir in until completely dissolved.

Step 6: Pour the mix into four panna cotta moulds (dariole moulds) and leave to cool before putting them into the fridge.

Step 7: Refrigerate for 5 hours or until completely set.

Step 8: To unmould the panna cottas dip the mould into hot water for 3 seconds, then turn out onto the plates.

Step 9: To grill the nectarines cut them into halves and remove the stone.

Step 10: Place them cut side up onto a baking sheet and sprinkle with the sugar.

Step 11: Put the nectarines under a medium to high heat grill and grill for around 5 minutes until soft and the sugar has caramelised. Add the caramelised nectarines to the plates and serve.

Rose Semifreddo & Pistachio

SERVES 6-8 | PREP 10 MIN | FREEZE OVER NIGHT

INGREDIENTS

• 350ml double (heavy) cream

• 2 tsp rose water

• 3 eggs, separated

• 5g edible rose petals, plus more for decorating

• 100g pistachios

• 100g pistachios

• 70g caster sugar

Step 1: Make sure the tin (loaf tin) is cold by freezing it whilst preparing the recipe.

Step 2: Put the pistachios into a plastic bag or a tea towel and bash them with a rolling pin until you have rough pieces.

Step 3: Whisk the egg yolks and sugar until pale and fluffy.

Step 4: Whisk the double (heavy) cream with the rose water until you have soft peaks.

Step 5: In a separate bowl, whisk the egg whites to stiff peaks.

Step 6: Now fold the cream into the egg yolks.

Step 7: Add half of the egg whites and gently fold in.

Step 8: Add the second half of the egg whites and gently fold in.

Step 9: Now add the pistachios and rose petals and carefully mix in.

Step 10: Transfer the mix to the cold tin.

Step 11: Freeze over night.

Step 12: To serve remove the whole semifreddo loaf from the tin and cut into slices.

Jelly Raspberry with Marsala Zabaglione Mousse

SERVES 4-6 | JELLY: COOK 30 MIN & CHILL OVER NIGHT | MOUSSE: COOK: 15 MIN & FINISH 10 MIN

INGREDIENTS

• 700g raspberries, plus more for decorating

• 60g caster sugar

• 5 gelatine leaves

• 4 eggs

• 50g caster sugar

• 50ml marsala wine

Step 1: Put the raspberries into a large saucepan with 200ml of water and the sugar.

Step 2: Bring the raspberries to a simmer and then cook on a low to medium heat for around 8 minutes until soft.

Step 3: Give the raspberries a good stir to break them up. Put the gelatine leaves into cold water and leave to soften.

Step 4: Now pour the raspberries through a fine sieve into a measuring jug.

Step 5: You should have about 600ml of liquid, but if not, top it up with a little water.

Step 6: Put the fluid back into the saucepan to heat it back up to just about simmering.

Step 7: Take the saucepan off the heat. - Take the gelatine out of the water and squeeze any excess water out.

Step 8: Add the gelatine to the raspberry liquid and stir in until completely dissolved.

Step 9: Pour the liquid into a pudding mould and leave to cool. Once cooled, put the mould into the fridge to set over night.

Step 10: To unmould, dip the mould into hot water for 4-5 seconds, then turn out onto a serving plate.

Step 11: Make the zabaglione mousse just before serving.

Step 12: Separate the eggs. Put the egg yolks and the sugar into a heatproof bowl and place the bowl over a saucepan with simmering water. - Make sure the bowl DOES NOT touch the water.

Step 13: Whisk the yolks and sugar with an electric whisk until the mix is pale, fluffy and around 3 times the original size.

Step 14: Slowly pour in the marsala whilst continuing to whisk until the mix is thickened. Set the mix aside.

Step 15: In a separate bowl, whisk the egg whites until you have stiff peaks.

Step 16: Now gently fold half of the egg whites into the yolk mix until combined.

Step 17: Add the second half of the egg whites and fold in.

Step 18: Serve straight away with the raspberry jelly.