ITALIAN DESSERTS ARE NOT DESIGNED TO BE DIFFICULT. THEY ARE ALL ABOUT CHILDISH PLEASURES LIKE SUCKING FLAVOURED ICE CUBES, DIPPING YOUR SPOON INTO CRÈME DE LAIT OR BITING INTO FRESH RICOTTA PIE.
RICOTTA CROSTATA & CAFFÈ FREDDO WITH ORGEAT SYRUP
PREPARATION TIME: 20 min - COOKING TIME: 40 min - CHILLING TIME: 30 min
INGREDIENTS: 6 Livanto capsules (6 x 40 ml) - 6 tablespoons of orgeat syrup – crushed ice.
For the pastry: 220 g (8 oz) plain flour – 125 g (9 oz) butter + a knob to grease the tin – two pinches salt – 80 g (3 oz) icing sugar – 40 g (1 ½ oz) ground almonds – 1 egg.
For the filling: 500 g ricotta – 1 egg – 50 g (2 oz) icing sugar – 1 organic orange – 2 tablespoons of fortified wine (marsala, amaretto or cognac) – 2 tablespoons of granulated sugar to garnish.
To make the pastry, place the flour, butter, almonds, salt and icing sugar in a food processor. Mix until you obtain a breadcrumb texture, and then add the egg gradually to form a ball of dough. Chill in the fridge for 30 min. To make the filling, whisk the ricotta, egg, icing sugar, wine and a little orange zest together. Pre-heat the oven to 180 °C (gas mark 6) and grease a pie tin. Roll the pastry out on a floured surface and place it in the tin, keeping any trimmed excess to one side, then prick the base with a fork. Pour the filling mixture onto the pastry. Use the excess pastry to form strips and create a lattice pattern on top of the pie. Bake for 30 to 40 minutes. Enjoy the pie warm and sprinkled with granulated sugar. Serve with a caffè freddo made with a Livanto. Pour the orgeat syrup into a large glass, adding the crushed ice and the Grand Cru.
BUDINO DI RISO & ROMA
PREPARATION TIME : 30 min - COOKING TIME: 1 hr - COOLING TIME: 1hr30
INGREDIENTS: 6 Roma capsules (6 x 40 ml).
For 12 budini: 150 g (5 oz) risotto rice – zest of ½ a lemon – 600 ml (20 fl oz) milk – 3 egg yolks – 80 g (2 oz) caster sugar.
For the pastry: 250 g (9 oz) plain flour – 100 g (3 oz) caster sugar – 125 g (1 oz) butter – 1 egg yolk – 2 tablespoons of water.
Wash the rice and boil in a pan with 100 ml (3 ½ fl oz) of water for 2 to 3 minutes. When the water has boiled off, add 400 ml (14 fl oz) of milk, 20 g (1 oz) of sugar and the lemon zest, then cook with the lid on at a very low heat for 30 to 40 min. Whisk the egg yolks and 60 g (2 oz) of the remaining sugar until the mixture turns white, then add the remaining 200 ml (7 fl oz) of milk and stir continuously for around 8 min over a low heat to thicken the mixture. Careful, make sure the mixture does not start to boil. Next, mix the cream with the cooked rice and leave to cool. To make the pastry bases, place the flour, sugar and butter in a food processor. Blend until the mixture resembles breadcrumbs then add the egg yolk and water gradually to form a ball of dough. Chill in the fridge for 1 hour. Roll the pastry out on a floured surface, cut out round shapes with a cutter and place them in silicone baking moulds (5 cm). Prick the pastry a few times with a fork then leave the cases in the fridge for at least 30 min to prevent the pastry from shrinking during baking. Pre-heat the oven to 180 °C (gas mark 6) and blind bake for 10 min. Spoon the rice into the cases and put back in the oven for a further 15 to 20 min. Serve with a Roma.
COFFEE SEMIFREDDO & ARPEGGIO
PREPARATION TIME: 20 min - FREEZING: 4 hrs
INGREDIENTS: 6 Arpeggio capsules (6 x 25 ml).
For the semifreddo: 80 g (3 oz) caster sugar – 4 eggs – a pinch of salt – 500 ml (17 fl oz) whipping cream + 200 ml (7 fl oz) – 100 g (18 oz) nougat – 100 g (18 oz) unsalted pistachios – 2 Arpeggio capsules (2 x 25 ml).
Separate the egg yolks from the whites. Whisk the yolks with the sugar until the mixture turns white and thickens. Add the nougat in small pieces, crushed pistachios and the coffee. Whisk the 500 ml (17 fl oz) of cream in a mixing bowl to form whipped cream and then whisk the egg whites with a pinch of salt in another bowl. Add the two mixtures to the first and fold gently with a spatula. Pour the mixture into a freezer container and freeze for at least 4 hours, stirring often to prevent the formation of ice crystals. Take the ice cream out of the freezer 30 minutes before serving and mix it with the remaining 200 ml (7 oz) of whipped cream. Serve with an Arpeggio.
LEMON CAKE WITH PINE NUTS AND COSI
PREPARATION TIME: 10 min - COOKING TIME: 20 min
INGREDIENTS: 6 Cosi capsules (6 x 40 ml).
For 12 cakes: 100 g (3 oz) melted butter – 80 g (3 oz) caster sugar – 2 eggs – 1 teaspoon vanilla powder – 100 g (3 oz) plain flour – 1 teaspoon baking powder – 6 tablespoons milk – 1 organic lemon – 60 g (2 oz) pine nuts – icing sugar to garnish.
Pre-heat the oven to 180 °C (gas mark 6). Beat the eggs and caster sugar until the mixture turns white. Add the vanilla, plain flour, baking powder, butter, milk, grated zest and half the juice of the lemon (the other half is not needed) then whisk lightly. Pour the batter into silicone muffin moulds and sprinkle with pine nuts. Bake in the oven for 15 to 20 min. Remove from the moulds and leave to cool on a wire rack. Sprinkle with a little icing sugar to serve. Enjoy with a Cosi.
ALMOND PANNA COTTA, COFFEE JELLY & DULSÃO DO BRASIL CAPPUCCINO
PREPARATION TIME: 10 min - COOKING TIME: 5 min - CHILLING TIME: 4 hrs
INGREDIENTS: 6 Dulsão do Brasil capsules (6 x 40 ml).
For 6 panna cottas: 600 ml (20 fl oz) whipping cream – 50 g (1 ½ oz) ground almonds – 50 g (1 ½ oz) caster sugar – 6 gelatine sheets.
For the jelly: 100 ml (3 ½ fl oz) mineral water – 25 g (1 oz) caster sugar – 1 gelatine sheet – 2 Dulsão do Brasil capsules (2 x 40 ml).
To make the panna cotta, soak the 6 gelatine sheets in a bowl of cold water to soften them. Bring the cream to a boil with the ground almonds and sugar. Take off the heat and add the drained gelatine, mixing well. Pour the mixture into dessert glasses. Chill for 30 min. To make the jelly, soak the gelatine sheet in cold water. Boil the 100 ml (3 ½ fl oz) of water with the sugar for 5 min. Take off the heat, add the drained gelatine and coffee, then leave to cool. Add one layer of jelly to each dessert glass and return to the refrigerator. Serve with a cappuccino made with a Dulsão do Brasil.
SHORTBREAD RINGS & GRANITA DI CAFFÈ CON PANNA
PREPARATION TIME: 20 min - COOKING TIME: 20 min - RESTING TIME: 2 hrs - FREEZING TIME: 4 hrs
For 6 granitas: 8 Ristretto capsules (8 x 40 ml) – 100 g (3 oz) caster sugar – 300 ml (10 fl oz) water.
For the whipped cream: 200 ml (7 fl oz) whipping cream – 1 tablespoon icing sugar.
For 20 rings: 200 g (7 oz) plain flour – 120 g (4 oz) soft butter – 80 g (3 oz) icing sugar – 1 pinch of vanilla – 25 g (1 oz) ground almonds – 1 egg.
To make the granitas: boil the caster sugar and water together for 5 min. Take off the heat, add the coffee (8 x 40 ml) and leave to cool. Pour the coffee syrup into a freezer bag, doubling with another bag for added support, seal and lay flat in the freezer. Knead the bag every 30 minutes until it forms a granita. To make the biscuits: place the flour, butter, icing sugar, vanilla and almonds in a food processor. Mix until you obtain a breadcrumb texture and then add the egg gradually until it forms a ball of dough. Chill for 2 hours. Pre-heat the oven to 180 °C (gas mark 6) and cover the oven tray with greaseproof paper. Form little sausages of the pastry into ring shapes. Place them on the oven tray and bake for 12 to 15 min. To serve : whip the cream, adding icing sugar at the end. Spoon the granita into glasses. Top with whipped cream. Enjoy with the shortbread rings.
Production Marie Leteuré - Stylist Élodie Rambaud - Photography Jérôme Bilic