From tiramisu to cannoli: 4 of the most delicious Italian desserts that are easy to make at home

If you thought chestnuts were the symbol of France, you were wrong. In Italy they love this nut and organize whole chestnut-picking festivals, whole families participate in them, and those who do not collect buy themselves in markets, supermarkets and just on the street.

In the restaurant Square – the main feature of the Four Seasons hotel – they have revived the medieval Italian recipe for a delicate chestnut crumble and added apple sorbet, which evokes a delicate nutty taste. The most difficult recipe of the collection, but if you can cook it, you can consider yourself a brilliant confectioner.

Ingredients:

chestnut cream

  • Chestnut paste – 400 g

  • Butter – 100 g

  • Cream 35% – 100 ml

  • Vanilla pod – 7 g

  • Dark rum – 50 ml

vanilla ganache

  • Cream 35% – 185 ml (parts of 75 and 110 g)

  • Trimolin – 10 g

  • Glukov – 10 g

  • Cocoa butter – 10 g

  • White chocolate – 70 g

  • Mascarpone cheese – 100 g

chestnut crumble

  • Butter – 30 g

  • Cane sugar – 30 g

  • wheat flour – 20 g

  • Chestnut flour – 30 g

orange gel

  • Water – 120 ml

  • Orange juice – 180 g

  • Sugar – 70 g

  • Agar – 4 g

  • Lemon peel – 1 g

  • Orange peel – 5 g

caramel cream

  • caramel sauce – 250 ml

  • Sugar – 50 g

  • Corn starch – 20 g

  • Egg – 300 g

  • Butter – 60 g

  • Gelatin – 5 g

Meringue

  • Proteins – 200 g

  • Powdered sugar – 400 g

  • Lemon juice – 20 g

  • Corn starch – 15 g

Tulip dough

  • Butter – 100 g

  • wheat flour – 115 g

  • Cocoa powder – 3 g

  • Powdered sugar – 100 g

  • Proteins – 60 g

Pear sorbet

  • water – 40 ml

  • Trimolin – 40 g

  • Sugar – 30 g

  • glucose – 40 g

  • Agar – 1 g

  • Stabilizer – 2 g

  • fresh pear – 600 g

  • Apple juice – 150 ml

Cooking method

The most important thing is to act in order and according to a clearly drawn up plan. Start with chestnut cream. To make it, add vanilla pods to the rum and let it boil, then flambé the rum and strain through a strainer. Add softened butter to chestnut paste and mix until smooth, then add cream and mix well again, then flambé rum with vanilla seeds and mix again.

The next step is to grab the sloppy vanilla ganache. Bring 75 ml of cream, sugar and glucose to a boil. Combine with cocoa butter, and then with chocolate and punch with a blender until emulsified. Then mix the mass with cheese and a second part of cream, beat again with a blender and put in the fridge overnight. And when you get it, beat it with a mixer.

Next, go to the chestnut crumble. Combine all the ingredients, roll out the mass and bake at a temperature of 160C. To make orange gel, you need to cut the orange peel into small crumbs and set it aside for now. Put all the ingredients in a pan, bring to a boil, constantly stirring and remove from heat. After cooling in the refrigerator and piercing with a blender, at the end add orange peel.

The process of making caramel cream “Ramon” is quite easy. Mix the egg, caramel sauce, sugar and starch. Bring the mixture to 85C and add gelatin, then cool to 40C and add butter. Put the cream in the fridge overnight.

Prepare the meringue. Mix the egg whites with the powdered sugar until smooth, start beating in the mixer, constantly increasing the speed every 2 minutes. After the mass becomes white and thick, add lemon juice, beat at high speed for 1 minute, add starch and then beat for another minute. Transfer the meringue to a piping bag and make small even drops on the silicone surface. Bake at 90C for 1 hour.

To make the tulip dough, mix all the ingredients. Grab the sorbet last. Combine all the ingredients and bring to a boil, then remove from heat and let stand for 30 minutes – you will have a base. Next, heat pear puree and apple juice and add the prepared base to this mixture, beat with a blender and freeze. It remains to combine everything in one dessert on a plate.

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