NEAPOLITAN SUNDAE
Use single-pint containers of ice cream for this recipe. The ice cream is easiest to slice if you leave it in its container. Cut the bottom end slightly thicker to compensate for the container rim.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4
Number Of Ingredients 6
Steps:
- In a medium bowl, whip heavy cream with a hand mixer until soft peaks form. Using a serrated knife, cut each pint of ice cream crosswise into four disks. Place a chocolate disk on each of four plates. Top each with a vanilla and strawberry disk. Pour hot fudge over each stack, and top each with a dollop of whipped cream. Garnish with strawberry slices, and serve.
NEAPOLITAN SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small pot, combine split and scraped vanilla bean, sliced berries, sugar and liqueur or syrup. Place over low heat and let berries warm gently. In about 15 to 20 minutes, a thick sauce will form.
- Scoop a big scoop of each flavor of ice cream into dishes. Pull vanilla bean out of sauce and pour the sauce over ice cream. Top ice cream with whipped cream and nuts and serve.
"EVERYTHING BUT THE KITCHEN SINK" SUNDAES
Steps:
- Caramel sauce: Heat the sugar in a heavy saucepan over low heat, stirring occasionally for about 7 minutes. It will slowly turn golden brown. Carefully whisk in the whipping cream. Add butter and vanilla extract and cook for 1 more minute. Can be stored up to 2 weeks, if covered tightly and refrigerated.
- Scoop ice cream into 4 ice cream sundae bowls. Top with the crushed cookies, chocolate chips, chopped pecans and caramel sauce.
EASY NEAPOLITAN CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-x-5-inch or a 8.5-x-4.5-x-2.5-inch loaf pan with nonstick cooking spray.
- Combine the cake mix, egg whites, oil and 1 cup water in a bowl using an electric mixer, mixing until smooth. Divide the batter evenly among 3 bowls. Leave the first bowl plain. To the second bowl, add the cocoa powder and mix well. To the third bowl, add the freeze-dried strawberries and food coloring to achieve your desired color.
- Using an ice cream scoop, place 2 scoops of chocolate mix into the loaf pan in different areas. Follow with 2 scoops of strawberry mix and 2 scoops of vanilla. Repeat until all the batter is used and the cake has a marbled appearance. Place in the oven and bake until a tester comes out clean, 40 to 45 minutes.
- While the cake bakes, make the ganache. Heat the cream in a small saucepan over a low heat until just simmering. Place the chocolate chips in a heatproof bowl, then pour the cream over the chips and let sit for 1 minute. Whisk until smooth.
- Remove the cake from the oven and let cool for 5 minutes in the pan, then remove to a wire rack (not inverted) and let cool.
- Pour the ganache over the cake, letting any excess drip down the sides.
NEAPOLITAN SUNDAES
Make and share this Neapolitan Sundaes recipe from Food.com.
Provided by lisar
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Add 1 cup of strawberries to a blender container to a blender container or food processor bowl.
- Cover and process until nearly smooth.
- Slice remaining strawberries.
- Drizzle berry puree onto 4 dessert plates.
- Place cake slices on top of puree.
- Top each with frozen yogurt.
- Sprinkle with 1 T.
- chocolate pieces.
- Top with remaining strawberries.
- Serve immediately.
- **Ihave also the cubed angel food cake and placed it into individual serving bowls.
- Then I added the icecream on top.
- Then I placed sliced strawberries that had been sprinkled with some sugar on top of that.
- Then I added mini chocolate chips.
- Whip cream and mint would be good too.
Nutrition Facts : Calories 214.8, Fat 3.7, SaturatedFat 2, Sodium 256.8, Carbohydrate 44.5, Fiber 2.9, Sugar 26.2, Protein 4.2
NEAPOLITAN SUNDAE
Provided by Lydia Ravello
Yield Serves 4
Number Of Ingredients 13
Steps:
- Puree frozen strawberries with 1/2 cup fresh strawberries in processor. Transfer to small bowl. Stir in 1 tablespoon amaretto.
- Melt chocolate with whipping cream in heavy small saucepan over low heat, stirring until mixture is smooth. Stir in remaining 3 tablespoons amaretto. Cool mixture to lukewarm.
- Spoon 1/4 cup chocolate sauce into each of 4 sundae dishes. Scoop some of each ice cream into each dish. Spoon some of strawberry sauce over. Top with sliced strawberries and dollop of whipped cream. Sprinkle sliced almonds and chocolate sprinkles over. Top each sundae with maraschino cherries and serve.
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NEAPOLITAN SUNDAES - BETTER HOMES & GARDENS
From bhg.com
Servings 10Calories 254 per servingTotal Time 20 mins
- Preheat oven to 375 degrees F. Grease 2 large baking sheets; set aside. In small bowl stir together sugar and cinnamon. Brush both sides of crepes with butter and sprinkle with sugar mixture. Cut each crepe into quarters and arrange on two large baking sheets. Bake 1 baking sheet at a time for 3 to 4 minutes or until lightly browned. Cool on sheets. Remove and set aside. (Note: Handle baked crepes gently; they are delicate and do break easily.)
- Cut ice cream crosswise into 10 slices; halve slices crosswise again. To serve, layer crepe pieces and ice cream slices in bowls. Add sweetened whipped cream and cherries. Pass hot fudge ice cream topping. Makes 10 servings.
10 BEST NEAPOLITAN DISHES TO TRY - ITALY BEST
From italybest.com
- Pizza. The list of regional delicacies is very long, but undoubtedly the first place is for his majesty the Neapolitan pizza. This is by far the best food in Naples, and the recipe is extremely simple.
- Ragù Napoletano. Sunday lunch in Naples and Campania has only one name, the Ragù! It is a traditional recipe based on tomato sauce, beef and pork cuts, chopped onion, and the irreplaceable drizzle of olive oil.
- Genovese. Another recipe of the Campania tradition, typical of Sunday lunch, is the Genovese. Yet this recipe is unknown to the Ligurian capital and is instead 100% Neapolitan!
- Pasta, fagioli e cozze. Pasta e fagioli is one of the most popular Neapolitan dishes, the first course with a unique flavor, which has its roots in the peasant tradition.
- Casatiello. One of the Neapolitan delicacies par excellence? The Casatiello! With a dough similar to bread but enriched with salami, goat cheese, and a generous sprinkling of pepper, this savory pie is the star of the Easter menu.
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