TORTA FRUTTI DI BOSCO WITH RICOTTA WHIPPED CREAM
I saw this on a local news station as an Olympic Dessert special saluting Italy, but wanted to wait until I made it before posting. Very quick and easy and extremely good with or without the Ricotta cream. Makes a colorful presentation!!!
Provided by LAURIE
Categories Dessert
Time P1DT20m
Yield 1 tart
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Lightly spray an 11 inch removable bottomed tart pan with cooking spray.
- Cream butter and sugar in a large mixing bowl.
- Add egg yolks, one at a time, and continue mixing until smooth.
- Add lemon zest and cinnamon.
- In a separate bowl, whip egg whites and salt until stiff peaks form.
- Gently fold egg whites into egg yolk mixture.
- Fold flour into mixture until just blended.
- Pour mixture into tart pan and spread evenly.
- Top with 3 cups of mix berries (reserve remaining berries for topping).
- Lightly press fruit into mixture.
- Place in oven and bake for 1 hour.
- Remove from oven and allow to cool.
- In small bowl, mix ricotta, powdered sugar, and vanilla until well blended.
- Set aside.
- In a large bowl, whip cream until soft peaks form.
- Add ricotta mixture and continue to whip until smooth.
- Dust cake with powdered sugar and top with remaining fruit.
- Serve with ricotta whipped cream.
MIXED BERRY BREAD PUDDING WITH LEMON FONDANT (TYLER FLORENCE)
Adapted from a recipe by Tyler Florence in _Stirring the Pot_, as published at http://tinyurl.com/deb7f5 Original recipe calls for brioche; I put the challah first to get reasonable nutritional information (brioche is not in the database).
Provided by DrGaellon
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Generously butter a large casserole dish, or 8 6-ounce ramekins. Pour in sugar, and rotate dish so all of the buttered surfaces are coated with sugar; knock out any excess sugar.
- In a medium bowl, whisk together eggs, milk, cream, vanilla, lemon zest and sugar, until well combined.
- Roughly tear bread into large pieces with your hands. Add bread to custard and stir to combine. Spread berries evenly over the bottom of the casserole, or divide amongst the prepared ramekins. Pour custard mixture into pan or divide amongst ramekins, and push down to submerge the bread. Sprinkle the top evenly with additional sugar, then refrigerate 10-15 minutes to soak.
- Bake in preheated oven 25 minutes, or until puffy, the custard is set, and the top is golden-brown. Set aside.
- In a mixing bowl, stir together confectioner's sugar, water, lemon zest and lemon juice, until smooth.
- When slightly cooled, if using individual ramekins, invert each pudding onto a serving plate; otherwise, simply dish a portion onto each plate. Drizzle pudding with lemon fondant. Serve with additional fresh berries.
Nutrition Facts : Calories 1003.4, Fat 25.2, SaturatedFat 10, Cholesterol 254.3, Sodium 1171, Carbohydrate 169, Fiber 6.5, Sugar 47.8, Protein 26.8
TORTINO
A tortino is like an oven-baked frittata. It is easy to prepare and makes a good supper or lunch dish served on its own. The vegetables used can vary with the seasons. This is another Lucy Waverman recipe from Food and Drink.
Provided by Leslie
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Heat oil in 9-inch ovenproof skillet, preferably nonstick, on medium heat.
- Add leeks, garlic and zucchini and sauté until vegetables are tender, about 4 to 5 minutes.
- Stir in thyme leaves. Cool for 15 minutes.
- Beat together eggs, cream, salt, pepper and hot sauce. Pour over vegetables. Place in oven and bake for 10 minutes.
- Sprinkle over cheese and bake 10 to 15 minutes longer or until eggs are set.
- Slide out of skillet, cut into squares and serve either warm or at room temperature.
Nutrition Facts : Calories 147.3, Fat 12.6, SaturatedFat 5.1, Cholesterol 159.9, Sodium 66.2, Carbohydrate 3.3, Fiber 0.5, Sugar 1.3, Protein 5.6
FRUTTI DI BOSCO TART RECIPE - (4/5)
Provided by feeferlump
Number Of Ingredients 20
Steps:
- To make the pastry cream, in a small saucepan, heat the milk and scraped out vanilla bean over medium-high heat, until just scalded. (Temperature reached should be just below the boiling point.) Combine eggs yolks and sugar in a small bowl and beat together. Slowly stir in the flour, then add 1/4 hot milk mixture in order to temper eggs and raise their temperature without curdling or scrambling them. Pour egg mixture into remaining hot milk and return to heat, stirring constantly. Bring mixture just to a boil, then remove from heat, cover with plastic wrap. Note: make sure to place plastic wrap directly on the surface to avoid a film from forming. Refrigerate until completely chilled. For the crust: pulse flour, sugar, lemon zest and salt in a food processor until combined. Then add cold butter and pulse until butter breaks down into pea-sized crumbs. Slowly drizzle in ice water with the food processor running until dough begins to come together. Then add in 2 eggs. Mix until fully incorporated. Set up 2, large pieces of plastic wrap and turn dough out. Divide in half, roll each half into a ball, then flatten each into a disc. Tightly wrap each in plastic wrap and refrigerate for at least 1 hour. Preheat oven to 350º F. Remove 1 dough disc from fridge and roll out on a lightly floured surface to 1/4-inch thickness. Carefully transfer to a lightly greased, 9-inch, tart tin/springform pan. Press the dough into the bottom and sides of the pan, then trim off excess overhang. Prick the bottom all over with a fork, cover with aluminum foil and place beans (or other form of weight) on top of the foil. Bake for 20 minutes, then remove foil and bake for another 15-20, or until golden. Remove and let cool completely. Combine berries in a large bowl and muddle slightly. Mix together so juices combine and set aside. Once crust is completely cool, spoon pastry cream evenly along the inside of pie shell and top with mixed berries. Garnish with a liberal dusting of powdered sugar and serve chilled or at room temperature.
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