Tag: eggnog

Cauliflower with salty eggnog – Salt & Pepper – Italian Cuisine

Cauliflower with salty eggnog - Salt & Pepper

1) Cook the florets. Lava the cauliflower florets, immerse them in lightly salted boiling water and allow 7-8 minutes of cooking from the resumption of boiling. Drips the florets well and keep them aside. Or you can steam them: place the special basket on a pot with enough salted water to touch the edge, fix us the florets, preferably in a single layer, cover them with a lid and cook for 15-20 minutes from boiling. You put the raisins soaked in warm water to soften it.

2) Complete cooking. Warm up 3 tablespoons of oil in the non-stick pan, add the crushed and peeled clove of garlic, brown for a couple of minutes, add the drained and squeezed raisins and the pine nuts. Mix, let it cook for 2-3 minutes, then add the cauliflower florets. Season with salt and pepper and cook, stirring gently, for about ten minutes, so that they flavor well. Delete the garlic.

3) Make eggnog. Beat the egg yolks with the Parmesan cheese and a pinch of salt, using a whisk. Dilute with the warm vegetable broth, continuing to beat. You put the container in a bain-marie e cook for about ten minutes, whipping, until you get a thick, swollen and soft zabaglione. Serve the very hot florets with the zabaglione aside.


Posted on 30/01/2022


Eggnog with hazelnut tartlets – Italian Cuisine

Eggnog with hazelnut tartlets

1) Preheat the oven at 180Â °. For the tartlet, chopped the hazelnuts and, separately, the ladyfingers with the chocolate until a powder is obtained. Melt the butter and let it cool. Mounted the eggs with the sugar until the mixture is frothy. With a whip, unite to the eggs very delicately the chopped hazelnuts, the ladyfingers with the chocolate and finally the cold butter.

2) Transfer the mixture in buttered and floured single-portion molds, bake and cook the patties for 30 minutes.

3) For the eggnog, mounted egg yolks with sugar, add the beer and cook in a bain-marie over low heat, beating with a whisk until the mixture is frothy. Serve the patties with eggnog.


Posted on 12/01/2022


Cups with brownie and eggnog cream – Italian Cuisine

Cups with brownie and eggnog cream

1) Prepare the brownie: chop the chocolate and let it melt in a bain-marie. Add the soft butter into small pieces and let it melt slowly, continuing to mix with a whisk; remove from the water bath and let it cool completely. Mounted with whisk the eggs and sugar until the mixture is light and fluffy. Incorporate the mixture into the melted chocolate pouring it slowly and continuing to mix, then also mix the sifted flour with the cocoa powder and a pinch of salt.Pour the mixture in a 15×15 cm square mold lined with a sheet of baking paper forming a uniform layer and bake in the oven at 180 ° for 25 minutes. Turn out the sweet, let it cool, then cut it into cubes.

2) For the chocolate cream: you work egg yolks with sugar, incorporated the cornstarch, stirring with a whisk to avoid the formation of lumps, then add the boiling milk, a little at a time; transfer to a very low heat and cook until the cream has thickened. In the end incorporated finely chopped milk chocolate and stir until melted. Transfer the cream in a bowl, cover it with plastic wrap to prevent the crust from forming on the surface e leave it to cool completely on a cold water bath.

3) Meanwhile prepared the zabaglione cream. Gather the egg yolks and sugar in a saucepan e get started whisk until the mixture is swollen and clear. Transfer over very low heat and add the Marsala slowly, continuing to mix with a whisk; let it cool down. Mounted cold cream with whips and stir in the prepared zabaglione, stirring with a spatula with gentle movements from the bottom up to avoid disassembling the mixture.

4) Compose layered dessert alternating in 6 bowls or glasses the zabaglione cream, brownie cubes and chocolate cream. Complete to taste with some praline hazelnuts and serve.


Posted on 06/01/2022


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