New Year's desserts: easy recipes – Italian Cuisine

New Year's desserts: easy recipes

Three quick and easy proposals to prepare with pandoro and panettone to bring delicious desserts to the table

Are you thinking about menu for new year and you don't know which one sweet conclude the dinner? One idea would be to recycle leftovers from pandori and panettone. Here are three quick and easy proposals to use the most classic Christmas desserts and offer your guests a traditional dessert with an innovative touch.

Pandoro English soup with chantilly cream, orange and cinnamon

There Pandoro English soup with Chantilly cream, orange and cinnamon it is a delicious dessert and very easy to prepare. It is a simple dessert that will not disappoint your guests. It is served in single portions and this is the procedure for preparing four. Start with the custard. Boil 400 ml of milk with a vanilla bean. Separately mounted 4 yolks with 100g of sugar. Add 40 g of flour and mix. Remove the vanilla stick from the milk and pour it flush into the mixture, stirring constantly to prevent lumps from forming. Put on the heat and stir until the cream has thickened. Let the cream cool and whip 250 ml of cream. From the pandoro slices, cut 8 discs using a glass. Mix the cream with the movements from the bottom upwards so as not to disassemble it. Wet the pandoro disks with del Orange juice and compose the cake, alternating the pandoro, the chantilly cream and the cubes of 3 oranges. Finish with the cream, the orange slices and a sprinkling of cinnamon. Serve the cold dessert in the fridge.

Panettone and mandarin ricotta millefeuille

There millefeuille of panettone and ricotta with mandarin it is a dessert that combines two consistencies: the crunchiness of the panettone and the softness of the ricotta cream. Cut thin slices of panettone and toast them in the oven at 180 ° for about 3 minutes per side. Remove them from the oven and let them cool. In a bowl put 400 g of cottage cheese is 160 g of chestnut honey. Work the mixture until soft. Add the juice of two tangerines and the rind of two others. Keep the cream cool for an hour and then put it in a piping bag with the star-shaped nozzle. Make the millefeuille by alternating layers of panettone with the cream. On top, to decorate add a few tangerine peel curls and serve.

Pandoro zuccotto with nougat cream

Pandoro and nougat are two sweet symbols of Christmas. By matching them together you will get pandoro zuccotto with nougat cream, a scenographic dessert, delicious to eat and above all very easy to prepare. Take a pandoro and cut slices about the thickness of a finger. In a bowl pour a glass of milk and soak the pandoro slices, starting from the smallest. Arrange the slices of pandoro, slightly overlapping each other, in a bowl lined with plastic wrap and form the base of the zuccotto. Put the container in the freezer for 10 minutes and in the meantime prepare the nougat cream. work 250 g of mascarpone with 5 tablespoons of icing sugar. United 500 ml of liquid cream whisk and mix. Chop in the mixer 100 g of crumbly nougat and then add it to the cream. Take the zuccotto out and pour half the cream into it. Close by using other pandoro slices soaked in milk. Cover with plastic wrap and put in the freezer for about 20 minutes. After the indicated time, take back the zuccotto and cover it with the remaining cream. Decorate with a few pieces of nougat and serve.

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