I recently took an Italian cooking class at the Culinary Institue. I've been struggling with a couple of my family's recipes & was hoping the class would help fill in the blanks. It did help with biscotti & sausage & peppers. I discovered that a key ingredient was left out in one and a crucial step in the other. The Napolitana was one of the dessert made in the class. It was so good!
Semifreddo Napolitana (Zabaglione Biscui)
Ingredients 4 Large eggs 1/2 cup sugar 1/3 cup Amaretto Di Saranno 8 ounces heavy cream 6 almond cookies, crushed 1/2 cup toasted and crushed almonds -Beat heavy cream until very stiff & refrigerate. -Beat egg yolks and sugar over a double boiler until thickened. -Add Amaretto and continue to mix over double boiler until thickened again. -Cool. -Fold heavy cream into egg mix quickly and refrigerate(1/2 hour). -Add crushed cookies and 1/3 cup of crushed almonds to mixture. -Pour mixture into individual serving cups, top with remaining almonds and refrigerate or freeze (depending on desired consistency) for at least 2-4 hours.
Hello Dawn. I was in your cooking class last week and decided to check out your site. It's a lot of fun! And yes, this was the best of all of the desserts that we tested. Best of luck with all of your endeavors. Keisha
That story about your Grandmother's brain farts is just a riot! It's so cool....because now I have a voice in my head telling this story! LOL. YES....I would definetly say that's where your brain farts come from! hahahaha!
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2 Comments:
At 12:58 PM, Anonymous said...
Hello Dawn. I was in your cooking class last week and decided to check out your site. It's a lot of fun! And yes, this was the best of all of the desserts that we tested. Best of luck with all of your endeavors.
Keisha
At 9:03 AM, Jes said...
That sounds YUM!
That story about your Grandmother's brain farts is just a riot! It's so cool....because now I have a voice in my head telling this story! LOL. YES....I would definetly say that's where your brain farts come from! hahahaha!