Friday, April 16, 2021

Lemon dessert recipes from “Love in a Tuscan Kitchen”


Lemon dessert recipes from “Love in a Tuscan Kitchen”

Sheryl Ness

April 8, 2021 – 12:03

In a real-life fairytale, American creator Sheryl Ness shares how she fell in love with Vincenzo, a chef in a quaint Tuscan kitchen, over his decadent scorching chocolate cake.

The enchanting memoir, Love in a Tuscan Kitchen, transports readers to cobblestone streets, lush hillsides dotted with grapevines and olive timber, in addition to distinctive characters that create the backdrop for this Italian love story. The ebook is sprinkled with conventional recipes collected throughout Sheryl’s time in San Gusmè, northeast of Siena, and is flavored with wealthy accounts of desires fulfilled many occasions over whereas dwelling within the picturesque village. Right here, Sheryl and Vincenzo share two springtime recipes.  

The lemon cream pairs nicely with recent berries and lemon, almond and pistachio biscotti (see recipe under). A meals thermometer is required for this recipe.

30 ounces (850 g) heavy cream (round 1 quart)

Place the heavy cream and sugar in a medium saucepan and slowly heat over low to medium warmth till the cream reaches a temperature of 167°F (75°C). Take off the warmth and let cool barely till the combination reaches a temperature of 149°F (65°C).

Whereas the combination is cooling, zest the lemons and squeeze the juice right into a small bowl. When zesting the lemon, take off all the outer yellow peel, right down to the white pith.

As soon as the cream reaches 149°F (65°C), stir within the lemon juice and lemon zest. 

Pour the lemon cream into particular person glass parfait dishes (the cream ought to slot in about 8-10 parfait dishes which might be not less than 4 ounces every). Let cool barely, about 20 minutes. Place parfait glasses coated in plastic wrap within the fridge.

The cream will arrange and be able to eat in 4-6 hours. That is greatest ready the day earlier than you propose to serve it. It may be saved within the fridge for 4-5 days.

Lemon, almond and pistachio biscotti


½ cup (114 g) unsalted butter, at room temperature

1¾ cups (220 g) all-purpose flour

½ cup (70 g) roasted almonds (complete)

½ cup (70 g) roasted pistachios (complete)

Preheat the oven to 375°F (190°C).

Cream collectively the butter and sugar. The combination ought to be gentle yellow and clean. Add the egg and beat nicely. Subsequent add the vanilla and lemon extract, baking powder and salt. Combine nicely. 

Zest the lemon and add to the dough. 

Add within the almonds and pistachios, combine nicely.

Add the flour 1 cup at a time, mixing nicely. Chances are you’ll want kind of flour relying on the humidity. The dough shouldn’t be too sticky. You must have the ability to deal with it together with your palms with out sticking.

Separate the dough into three equal elements and type three logs of dough which might be about 1½ inches large and 10-12 inches lengthy. Place on a baking sheet that’s coated with parchment paper.

Bake at 375°F (190°C) for 12-14 minutes. The cookies ought to be gentle golden brown.

Let cool for about 20 minutes. 

Scale back oven warmth to 350°F (175°C).

Place the cookie logs on a chopping board and reduce into particular person slices about ½ inch large (like slicing bread, besides don’t use a sawing movement when chopping, use a pointy knife and reduce in a single movement down via the cookies). 

Place the cookies again on the baking sheet with one aspect down. 

Bake once more for 8-10 minutes till they’re simply barely brown.

Let cool and revel in! Retailer in an hermetic container or canister.

The recipes characteristic in Sheryl Ness’ ebook Love in a Tuscan Kitchen: Savoring Life By way of the Romance, Recipes, and Traditions of Italy.

Buy your copy here. 


This text was revealed in Issue 277 of The Florentine.

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