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Dessert - by Scarlett W

 
From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

Dessert - July 2008

Biscottini Di Prato (Prato Cookies)


About Biscottini Di Prato

These crisp almond cookies come from Prato, a town on the outskirts of Florence. They are served with a glass of Vin Santo for dipping and sipping at the end of a hearty meal.





About Vin Santo

Vin Santo (holy wine) is an Italian dessert wine. This traditional Tuscan wine is made from Trebbiano and Malvasia grapes, and is typically very sweet.
The grapes are hand picked and hung from the rafters of a well-ventilated room. Once dried, the grapes are pressed and the juice is poured into caratelli for fermentation. Caratelli are small cigar-shaped barrels. After the initial fermentation the caratelli are sealed and placed under the roof of the winery, sometimes as long as ten years. The wint developes a deep golden or amber colour, and a sweet, often nutty, taste.
Vin Santo is typically enjoyed as “cantucci e vin santo”, a glass of Vin Santo served with almond or hazelnut biscuits. These biscuits can be dipped in the Vin Santo to soften them and accentuate their flavour.






INGREDIENTS
Serves 6


2 cups sweet almonds, unpeeled
4 egg yolks
2¼ cups granulated sugar
4½ cups all-purpose flour
pinch of salt



For the cookie sheet

butter, as needed
flour, as needed



1. Preheat the oven to 400ºF. Spread the almonds out in a shallow baking pan and roast for 4 – 5 minutes.

2. When cool enough to handle, skin and chop finely. Turn down the oven to 375 ºF.

3. Beat the egg yolks and sugar together in a mixing bowl until pale and fluffy.

4. Stir in the flour, almonds and salt gradually, using a fork and then combining by hand.

5. Knead the mixture quickly but thoroughly on a floured work surface. Shape the dough into long cylinders about ½ inch in diameter.

6. Transfer to a buttered and floured cookie sheet.

7. Bake for 25 minutes.

8. Remove from the oven and raise the temperature to 400ºF.

9. Slice the cylinders diagonally into pieces 1½ inches long, and return them to the oven for 10 minutes more, or until pale golden brown.


**From “The Encyclopedia of Italian Cooking” and “Wikipedia, the free encyclopedia”**

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Blueberry and Cinnamon Streusel Cake


About Blueberry and Cinnamon Streusel Cake

Juicy blueberries and a crumble topping combine to make this light, flavourful sponge popular with all the family.


About Streusel

In baking and pastry making, the term streusel (a German word meaning “something scattered or sprinkled”, from the verb streuen, akin to the English verb ‘strew’) refers to a crumb topping of butter, flour, and sugar (traditional German) that is baked on top of muffins, breads, and cakes (e.g. Streuselkuchen). Some modern recipes add various spices and occasionally chopped nutmeats. Although the topping is of German origin, it is sometimes referred to as Danish or Swedish.
The term is also sometimes used for rich pastries topped with, or mixed with, streusel.



INGREDIENTS
Makes 8 squares


50 gm / 1¾ oz ready-to-eat stoned prunes
150 gm / 5½ oz low-fat natural yoghurt
225 gm / 8oz caster sugar
2 whole eggs
2 egg whites
1 teaspoon vanilla essence
350 gm / 12 oz plain white flour
1 teaspoon ground cinnamon
a pinch of ground nutmeg
25 gm / 1 oz butter
1 tablespoon light muscovado sugar
1½ teaspoons baking powder
250 gm / 9 oz blueberries, defrosted if frozen



To garnish

fresh blueberries


1. Heat the oven to 180ºC / 350ºF. Line the base of a 22 cm / 8½ inch square, shallow cake tin with baking paper.

2. Purée the prunes in a food processor or with hand-held mixer, adding 1 tablespoon of hot water if necessary to get a smooth consistency.

3. Scrape the purée into a large mixing bowl; add the yoghurt, caster sugar, whole eggs, egg whites and vanilla essence to the bowl and beat until they are evenly mixed.

4. In a separate bowl, sift the flour with the cinnamon and nutmeg.

5. To make the crumble topping, transfer 75 gm / 2¾ oz of the spiced flour to another bowl and rub the butter into it, then stir in the muscovado sugar and set aside.

6. Sift the baking powder into the remaining flour mixture. Using a hand-held mixer on low speed or a wooden spoon, beat it into the prune and yoghurt mixture.

7. Tip the mixture into the prepared cake tin, top with the blueberries, then sprinkle the crumble topping evenly over the surface.

8. Bake for 50-60 minutes until the cake is firm and lightly browned.

9. Leave the cake to cool slightly in the tin on a wire rack.

10. Serve just warm or at room temperature, garnished with blueberries.


Tips:

You can use other soft fruit such as raspberries instead of blueberries.


**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **

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