White Chocolate Sambuca Cream Food

SAMBUCA CAKE WITH STRAWBERRIES, WHIPPED CREAM AND SHAVED CHOCOLATE

Steps:

• Place 2-inch-thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur.
• Slice berries and sprinkle with 2 teaspoons sugar, then toss and reserve.
• Beat whipping cream with 2 tablespoons sugar with a hand mixer until soft peaks form.
• Top cake with berries and drizzle with zigzags of syrup. Top cake and berries with whipped cream. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve.

WHITE CHOCOLATE WHIPPED CREAM

Steps:

• Place white chocolate in a small microwave-safe cup.
• Microwave at medium (50%) for 1 minute.
• Stir until smooth.
• Cool slightly.
• In a chilled medium bowl, using a hand-held electric mixer set at medium speed, beat the cream with the vanilla just until soft mounds begin to form.
• Stir a few tablespoons of the cream into the white chocolate to lighten it.
• Reduce to low speed and beat the white chocolate into the whipped cream.
• Continue to beat until soft peaks form.
• Cover and refrigerate until ready to serve.

SAMBUCA CAFE OLE

Steps:

• Combine the coffee, cream, Sambuca, coffee liqueur and ice cubes in a cocktail shaker. Shake until well combined.
• Pour the coffee mixture among serving glasses and serve immediately.

CHOCOLATE SAMBUCA CRINKLE COOKIES

Steps:

• Sift together flour, baking powder, and salt. Melt chocolate with butter in a metal bowl set over a saucepan of simmering water, stirring until smooth. Lightly whisk together eggs, walnuts, Sambuca, and granulated sugar in another bowl. Stir in flour mixture and chocolate (dough will be thin). Chill, covered, until firm, about 2 hours.
• Preheat oven to 350°F.
• Sift confectioners sugar onto a plate. Roll heaping tablespoons of dough into balls and roll balls, as formed, in confectioners sugar to generously coat. Arrange balls 2 inches apart on 2 lightly buttered baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10 to 12 minutes total. Transfer to racks to cool.

WHITE CHOCOLATE SAUCE

Steps:

• Add the cream and butter to a small saucepan.
• Place the pan over low heat until the butter melts and the cream comes to a simmer (stir frequently).
• Pour the hot cream over the chocolate in a bowl, stirring until the chocolate is completely melted and the mixture is smooth and creamy.
• Stir in the vanilla and creme de cacao; serve warm or at room temperature.
• **White Chocolate Almond Sauce--substitute amaretto for the creme de cacao; optional--add 1/2 cup chopped toasted almonds to the finished sauce.
• **White Chocolate Rum Sauce--add 3 Tablespoons gold rum or coconut rum to the finished sauce.

COFFEE GRANITA WITH SAMBUCA ICE CREAM AND CHOCOLATE SHAVINGS

Steps:

• Stir together coffee and granulated sugar until sugar is dissolved, then chill until cold, about 1 hour.
• Pour into an 8- to 9-inch baking pan (1 1/2- to 2-quart capacity) and freeze, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 4 hours. Scrape with fork to lighten texture.
• Beat cream with confectioners sugar and Sambuca (to taste) in a bowl with an electric mixer until it just holds soft peaks. Spoon Sambuca cream into 8 glasses and top each serving with a scant cup of granita (do not pack when measuring). Sprinkle with chocolate shavings.

SAMBUCA MASCARPONE CREAM

Steps:

• In a large bowl, stir the mascarpone with a wooden spoon till it is very smooth.
• Mix in the egg yolks, sugar, and sambuca.
• Mixture should be thoroughly combined, silky smooth with no lumps.
• Set the bowl in the refrigerator for one hour to stiffen a bit.
• Remove from fridge, and spoon mixture into dessert glasses.
• Insert two cookies partially into each glass (submerge cookies partway in the mixture).
• Garnish with fresh mint.
• Refrigerate at least one hour, but best results (from a texture standpoint) if served the following day.

COFFEE GRANITA WITH WHITE CHOCOLATE SAMBUCA CREAM

Steps:

• Combine the coffee, sugar, orange zest and vanilla in a bowl and stir until the sugar is dissolved. Pour into a 9 x 13-inch metal pan. Chill for 2 hours.
• Stir in the Sambuca. Freeze for another 45 minutes or until icy at the edges.
• Whisk, distributing the frozen parts evenly. Freeze for another 45 minutes or until slushy and icy at the edges. Whisk again. Freeze for 3 hours or until solid. Scrape the granita down the length of the pan using a fork to form ice flakes and freeze for 1 hour longer (may be made up to a week in advance).
• Spoon into goblets, taking care not to smooth out the crystals, and top with White Chocolate Sambuca Cream (recipe below).
• White Chocolate Sambuca Cream:.
• 2 cups heavy whipping cream.
• 4 oz white chocolate, chopped.
• 2 tablespoons Sambuca.
• 1 teaspoon vanilla.
• Combine 1/3 cup of the cream and chocolate in a double boiler. Place over simmering water. Stir until mixture is smooth. Remove from over the water. Let stand for 15 minutes.
• Beat the remaining 1 2/3 cups cream, Sambuca and vanilla in a large bowl until soft peaks form.
• Fold 1/4 of the whipped cream into the chocolate mixture. Fold in the
• remaining whipped cream in two additions. Chill for up to 8 hours.