Italian DessertsThis book is helpful to the beginner wandering through conflicting and often erroneous information concerning there delectable desserts in a glass. This Italian dessert cookbook shows how much more there is to see and taste at the end of a good Italian meal. "Italian Desserts" is highly recommended. This is a great book for anyone trying to master the art of Italian dessert-making. |
Contents
Ciambellone | 15 |
Italian Rice Pie I | 28 |
Pear Pecan Coffee Cake | 41 |
Roman Cheesecake | 52 |
Almond Brittle | 66 |
Juliets Kisses | 79 |
Tuscan Almond Cookies | 93 |
Struffoli | 100 |
Espresso Granita | 113 |
Baked Honeyed Figs | 126 |
Sweet Gorgonzola with Baked Figs and Honey | 139 |
Puddings and Creams | 142 |
Panna Cotta | 156 |
Common terms and phrases
1/2 teaspoon 350 degrees F almonds baking powder baking sheet beat begin berries blended boil bottom bowl Bring brown brush butter cake caramel chilled chocolate chopped cinnamon cocoa coffee combine completely container Continue cook cookies cool Cover crust cups all-purpose flour dessert dough edges egg whites egg yolks espresso evenly figs finely flavor Fold freeze fresh fruit gelatin golden Grand Marnier ground half hazelnuts heat heavy cream honey ice cream inch ingredients Italian Italy juice lemon lemon zest light lightly medium melted milk minutes mixture nuts orange oven pastry peaches pears peel pieces Place powdered sugar Preheat the oven prepared rack recipe refrigerate remaining Remove rice Roll room temperature salt saucepan serve sides simmer slices smooth spoon Sprinkle stir strawberries sweet tablespoons teaspoon vanilla extract toasted Transfer Turn warm whipped cream whisk wine wrap