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Panna Cotta with Raspberry Coulis

Panna Cotta with Raspberry Coulis by Jason Freund

I'm not going to lie to you. This recipe is very technical, and it must be followed precisely, or else the results will be bad. That said, the lengthly instructions are very easy, and if followed, it definately produces the best panna cotta, and likely the best overall dessert I've ever had. Source: America’s Test Kitchen…

1 vote
12186 views
Torta di Capelli D’Angelo con Melagrana (Angel Hair Cake with Pomegranite)

Torta di Capelli D’Angelo con Melagrana (Angel Hair Cake with Pomegranite) by Pattie Meegan

4 votes
3369 views
Tofu Honey Panna Cotta with Blood Oranges, and Pistachio

Tofu Honey Panna Cotta with Blood Oranges, and Pistachio by House Foods America

Chef Wong combines complimentary colors and textures in this flavorful and satisfying Italian dessert. Recipe created by Chef Lee Anne Wong For House Foods America

1 vote
9629 views
PASTRY CREAM custard

PASTRY CREAM custard by Foodessa

Italian 'Crema Pasticcera'...or as the French call ‘la Crème pâtissière’ The use of WHOLE eggs and starch is required in order to achieve a thicker cream. NOTE: It’s always best to prepare this cream the day before. This version was initiated by my Mom and I’ve pushed the recipe a little further with time ;o) For a dedicated…

1 vote
2159 views
SABAYON... ‘Zabaione’ / ‘Zabaglione’ cream

SABAYON... ‘Zabaione’ / ‘Zabaglione’ cream by Foodessa

An Italian, light custard cream principally based on egg yolks, sugar and an added sweet wine such as “Marsala’ or ‘Moscato‘. It’s whipped over a ‘bain-marie’, while lots of air is whisked into this sublime cream. This particular recipe was adapted from the Book: ‘LaVarenne Pratique‘...by Anne Willan. > Note: there are a few…

1 vote
3335 views
CARAMEL - COFFEE custard pastry cream

CARAMEL - COFFEE custard pastry cream by Foodessa

This smooth custard pastry cream loves to be layered within a chocolate cake ;o) Tip: If short on time...use your favourite (cooked) pudding mix (i.e.: butterscotch caramel, chocolate or other). This recipe is featured in this dedicated post on the Christmas 'Yule' Log cake:…

1 vote
3269 views
Pumpkin Panna Cotta

Pumpkin Panna Cotta by Carolinaheartstrings

Panna Cotta is an Italian dessert that has a dairy base combined with gelatin and sweetened. Basically it is a pudding and there are many varieties that add chocolate, fruit, nuts or spices. It is believed that it originated in Northern Italy where there are plenty of creameries and the thickening was the result of boiling with fish…

2 votes
2837 views
custard CREAM with RICOTTA and Maple Syrup

custard CREAM with RICOTTA and Maple Syrup by Foodessa

Taking the Italian custard to a new level of texture and creaminess not equalled by any other. Perfect for filling cakes, cream puffs or ‘Zeppole di San Giuseppe’. Let your imagination ride. For a dedicated post...refer to: http://www.foodessa.com/2011/04/puff-choux-pastry-ricotta-cream-zeppole.html

1 vote
1487 views
Tiramisu

Tiramisu by cathia chalvardjian

1 vote
1840 views
basic CUSTARD...aka crème anglaise (Vanilla custard)

basic CUSTARD...aka crème anglaise (Vanilla custard) by Foodessa

A custard that develops into a thinner, velvety, smooth cream. It can stand alone as a classic spooned (cold/warm) dessert or used to accentuate one. This cream needs only egg yolks and starch is not required. Adapted from the book: ‘Larousse- Best Desserts ever’ For a dedicated post...refer to:…

1 vote
2135 views
Panacotta. (Italian cream custard)

Panacotta. (Italian cream custard) by Les

Very delicious but quite rich so don't 'pig out'

1 vote
1916 views