Tag: caramel

Apple and caramel cheesecake – Italian Cuisine

Chop the biscuits in a mixer then place them in a bowl and mix them with the melted butter
Pour the mixture on the base of a hinge mold and compact all together to create the base, then put in the fridge to harden for 30 minutes.

Now prepare the cream cheese.
Put the eggs, sugar, vanilla essence, lemon juice, grated lemon peel, mascarpone and fresh cream in a bowl.
Whisk until whisked until smooth and homogeneous

Take the base from the fridge and pour the cream on its surface. Cook the cheesecake in a preheated oven at 160 degrees for an hour. Once cooked, take it out of the oven and let it cool.

Switch to apple preparation now. Peel and slice the apples, then cook them in a saucepan adding the lemon juice, sugar, butter and cinnamon and cook for about 5 minutes.

Now prepare the caramel:

Put the sugar in a saucepan and melt it until it turns brown without turning it. Then add the hot cream and stir making it blend well. Remove the caramel from the heat, then add the butter cut into small pieces and stir until a smooth and homogeneous cream is obtained. Then let it cool.

Go now to assemble your cheesecake. Put the apple slices on the cheesecake arranging them radially over the entire surface of the cake.

Cover the apple cheesecake with caramel. Then put the apple and caramel cheesecake in the fridge for at least an hour before serving.

Salted caramel tiramisu recipe – Italian Cuisine

Ingredients For the salted caramel cream

460 g fresh cream
120 g sugar
50 g butter
8 g gelatine in sheets
2 g salt

Ingredients For the mascarpone cream

500 g mascarpone
200 g sugar
6 pcs egg yolks

Ingredients To make tiramisu

savoiardi biscuits
roasted peanuts
roasted macadamia nuts
espresso

Duration: 6 h 30 min

Level: For experts

Dose: 12 people

For the salted caramel tiramisu recipe, soak the gelatine in cold water. Cook the sugar until you get a hazelnut caramel. Heat 200 g of cream together with the butter and salt: the butter must melt perfectly. Add the hot caramel cream. Attention: pour a little at a time and with great care because a tumultuous boil will develop; mix well, continue until the cream is finished, remove from the heat and leave to cool. Add the squeezed gelatin when the caramel is around 60 ° C, then blend blending with the immersion mixer. Add the rest of the cold cream and blend again. Put this cream to cool in the refrigerator for at least 2 hours. Remove from the refrigerator and whisk it immediately with a whisk to obtain a firm froth. Pour into 12 glasses. For a spectacular effect, distribute it obliquely; put the glasses in the freezer (inclined, if you want the cream to remain oblique). Allow to set for 15 minutes.
For the mascarpone cream: Whip the egg yolks and sugar for at least 10 minutes with an electric mixer or planetary mixer until you get a frothy and very light mixture. Add the mascarpone and continue to whisk for no more than 5 minutes: at the beginning do it very slowly, then increase the speed slightly.
To compose the tiramisu: Take the glasses out of the freezer. Fill them with ladyfingers soaked in the coffee and complete with the mascarpone cream. Refrigerate for 3 hours. Serve complete with peanuts
and toasted macadamia nuts.

Biscuits filled with caramel – Italian Cuisine

Melt the chocolate with the butter. once melted, add the sugar and cocoa and mix to mix well.
Then add the eggs and mix. As soon as the mixture is homogeneous, combine the sifted flour with the baking powder and mix carefully until a smooth mixture is obtained.

Cover the dough with some film then put in the fridge to cool for about 30 minutes.

Obtain a lot of balls as large as a walnut from the dough, flatten them and stuffed with half a teaspoon of dulce de leche and a pinch of salt. Then close and form cookies.

Put the biscuits on a baking sheet lined with parchment paper, then bake at 180 degrees and cook for about 10 minutes.

Let the biscuits cool before serving.