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Caramelized Apples to ice cream – Italian Cuisine


  • 6 apples
  • 350 g vanilla ice cream
  • 100 g granulated sugar
  • 40 g butter
  • half a lemon
  • Cointreau liqueur
  • 4 macaroons
  • cinnamon

For the recipe of caramelized apples to ice cream, melt the butter in a casseruolin of stainless steel or copper, then add the sugar, stirring. Turn it over, always on the fire, with a fork at the tips of which is half a lemon until the mixture is brown.
Pour half a glass of liqueur and flambé (ignite the vapors of alcohol), tilting the saucepan to the gas or a match. Mix the bottom obtained and put the apples, peeled, washed and cut into wedges. Cook for about 5 minutes. Divide the apples into 6 dessert saucers and garnish each dish with 3 scoops of ice cream. Sprinkle with the cooking base and sprinkle with the crumbled amaretti.
Complete each portion with a pinch of cinnamon.

Figs carpaccio with ice cream and semifreddo with amaretti – Italian Cuisine


A "More gourmet" recipe to amaze your guests during the holidays. Because now more than ever the watchword is to dare, even at the table!

Figs and macaroons, the perfect combination for a refined and original recipe, an ideal conclusion for a Christmas dinner or dinner. The important thing is to be inspired by a recipe capable of enhancing the flavors of both its protagonists, provided that attention is paid to the quality of raw materials. Here then, to guarantee an optimal result, the macaroons to be preferred are the historical ones of Mombaruzzo, whose origins date back to the end of the eighteenth while for the figs pay attention to choose them well: to be certain of their freshness, choose soft figs, turgid, dark brown in color, with a thin skin and firm petiole.

In this recipe we used Soft Amaretti by Mombaruzzo, the iTesori line by Pam & Panorama.
Discover the other products of the brand Pam & Panorama

Ingredients for 4 people

12 Fresh figs
160 g egg yolks bio Pam Panorama
160 gr sugar granulated Pam Panorama
800 g fresh cream Pam Panorama
440 gr. Soft Amaretti from Mombaruzzo, the iTesori line of Pam Panorama
6 gr jelly

1.5 l milk Pam Panorama
400 g sugar granulated Pam Panorama
200 g fresh cream Pam Panorama
2 bags of vanillin
4 gr jelly

To garnish

1 package of cream cheese
Fresh raspberries
Soft Amaretti by Mombaruzzo crumbled Pam & Panorama iTesori line

Method

Take a dough cup with a diameter of about 15/20 cm and place 3 figs per serving cut into wedges and without peel. Cover them with a sheet of parchment paper and gently flatten them up to a few millimeters in height. Then put in the fridge.

Meanwhile, start the semifreddo by whipping the egg yolks in a bowl. Add the sugar and continue to whisk until a homogeneous mixture is obtained.

Soak the gelatine in cold water, squeeze it and dissolve it in 50g of heated cream, then add it to the mixture of egg yolks and sugar previously assembled.

Whip the remaining cream (750 g) is incorporate it into the compound obtained.
Add the crumbled amaretti.
Then store in the freezer.

To prepare ice cream instead boil the milk in a saucepan with 400 gr of sugar, vanillin and 200 gr of cream. When it boils, remove from heat and add the previously soaked gelatine in cold water.

Put in the ice cream maker and turn until obtaining the desired consistency.
Then add the amaretti and turn a few more minutes.

Remove the plate with fig carpaccio from the fridge, serve with ice cream and semifreddo to the amaretti, decorate with cream cheese in a sac a poche and finish with raspberries and crumbled macaroons.

Italian Cuisine recommends you to combine this dessert with a tasty dish made of squid stuffed with zampone, for a perfect Christmas menu!

In Sweden you can taste the legendary Nobel ice cream – Italian Cuisine


Only at the bistro of the Nobel Museum in Stockholm you can taste the Nobel Ice Cream, inspired by an old tradition of the famous award

The legendary dessert that was served at the banquet of the Nobel Prize ceremony, nicknamed Nobel Ice Cream, has been recreated with mastery and is now available exclusively at the Nobel Bistro, the cafeteria of the Nobel Prize Museum in Stockholm. It is a delicious opportunity, in every sense, to relive in all respects the glamor of the Nobel Prize and to unleash the taste buds with a really special ice cream.

The tradition of Nobel Prize ice cream

In 1976, during the gala dinner for the Nobel Prize, a dessert was created for the occasion and dubbed the Nobel Ice Cream. It was served to the guests of every Noble Banquet until 1998, cheering for years the celebrations of all those who were awarded the prestigious award. The dessert, then, had a singular bomb shape and consisted of layers of ice cream and fruit sorbet, with combinations of flavors such as vanilla-raspberry and passion fruit-pineapple, all covered with cotton candy and accompanied by an edible decoration in the shape of "N". To make the moment of dessert even more spectacular, the ice creams were served at the tables by a parade of waiters on trays with attached streamers.

The Nobel Ice Cream today

Currently the famous ice cream is part of the Bistro Nobel menu, inside the Nobel Museum (Nobelmuseet) of Stockholm, inaugurated in 2001 on the occasion of the centenary of the Nobel Prize. The revisited and scenographic version, on sale only and exclusively here, is composed of one "Bomb" of vanilla ice cream, decorated with ice cream with camember or arctic raspberry. The sweet vanilla goes perfectly with the wild and delicious taste of wild berries, sweet but characterized by an astringent note. The Nobel Ice Cream is served, as usual, directly at the table, and in the dish, in addition to ice cream, there is a garnish of fresh fruit (strawberries, blueberries and alkekengi) or cotton candy, to which is added the true novelty of plate: one Alfred Nobel coin of chocolate, symbol of the organization of the Nobel Prize and of the museum itself.

Photo: Nobel Ice Cream (Nobel Museum Facebook)