Eagle Ridge NewsInfo about Eagle Ridge and recipes

What are some Italian recipes easy for beginners or desserts?

Panna Cotta Ingredients: 1 / 3 cup milk 1 (0.25 oz) on unflavored gelatin 2 1 / 2 cups heavy cream 1 / 2 cup white sugar vanilla 1 1 / 2 teaspoons extract DIRECTIONS: Pour the milk into a small bowl, mix and gelatin powder. Set aside. In a saucepan, combine cream and sugar and set over medium heat. Bring to a boil, watching carefully as the cream quickly will rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat and pour into six individual casserole dishes. Cool in pans covered at room temperature. When cool, cover with plastic wrap and refrigerate for at least 4 hours but preferably overnight before serving. ++++++++++++++ Tiramisu INGREDIENTS: 6 eggs, separated 3 tablespoons white sugar 1 pound mascarpone cheese 2 tablespoons brandy 1 teaspoon vanilla 1 1 / 2 cups prepared strong coffee, room temperature 30 Ladyfinger cookies 8 oz finely chopped bittersweet INSTRUCTIONS Chocolate: In a large bowl, whisk the egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy and vanilla until smooth. In another bowl, beat egg whites until stiff but not dry. Fold egg whites into mascarpone mixture. Quickly dip ladyfingers, one at while in the coffee cooled, place in a 9×13 baking pan inches. Use 15 cookies to cover bottom of dish. Spread half the mascarpone mixture on graham cracker crust and sprinkle the chocolate on top. Repeat the biscuit soggy and cheese layers. Cover tightly with plastic wrap and refrigerate for 4 hours or overnight before serving. Gelato +++++++++++ INGREDIENTS: 1 cup milk 2 cups cream 4 egg yolks 1 / 2 cup sugar Instructions: In a medium saucepan, combine milk and cream. Heat until foaming at the edges. Remove from heat. In a large bowl, whisk the egg yolks and sugar until frothy. Gradually pour hot milk into egg yolks, whisking constantly. Return mixture to saucepan and cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and covers the back of the spoon. If small egg lumps begin to show, remove from heat immediately. Pour the mixture through a sieve or fine strainer into a bowl. Cover and refrigerate for several hours or overnight. Pour into an ice cream maker and freeze according to manufacturer's instructions. Transfer to a covered container and freeze until firm. If the ice is too firm, place in refrigerator until it reaches desired consistency. Cannoli ++++++++++++++++++ INGREDIENTS: 2 cups flour 1 teaspoon sugar 1 teaspoon salt 1 1 / 2 teaspoons ground cinnamon 1 / 4 teaspoon nutmeg 2 tablespoons butter 1 egg, red wine, white of 3 / 4 cup 1 1 / 2 quarts of oil for frying 1 1 / 2 pounds ricotta cheese 1 / 2 cup sifted powdered sugar »2 teaspoons vanilla extract 3 / 4 cup semisweet chocolate chips 3 tablespoons miniature candied orange peel DIRECTIONS: In a medium bowl, mix flour, sugar, salt, cinnamon and nutmeg. Mix butter or margarine and egg white. Add the red wine one tablespoon at a time until mixture forms a ball. Knead the dough enough to collect. Cover and let stand for half an hour. Heat oil in deep fryer to 375 degrees F (190 degrees C). Divide dough into two parts. On a lightly floured surface, roll dough to 1 / 8 inch thick. Cut into 4 inch long ovals. Place a cannoli tube in the long and winding oval with overlapping edges, seal with a little egg white. Fry cannoli shells 2 or 3 at a time in hot oil. When browned, remove the oil drain on paper towels. Remove the tubes. To make filling: In a medium bowl, combine cheese ricotta and icing sugar. Fold in the vanilla, chocolate and candied orange peel. Chill at least half an hour before filling shells. Drain excess liquid. Fill the cold storage and cargo soft edges. Keep refrigerated until serving Tiramisu +++++++++++++++++ 3 large eggs, separated 4.3 cup sugar 1 (8 ounce) container mascarpone cheese (1 scant cup) 1 / 2 cup cold heavy cream 2 cups strong brewed coffee or espresso just Indeed, cooled to room temperature 2 tablespoons sweet Marsala wine 18 savoiardi (crisp Italian ladyfingers, 6 oz) 1 / 4 cup thin shavings of bittersweet chocolate quality (Not sugar free, made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder Beat the egg yolks and 1 / 2 cup sugar in large bowl with electric mixer medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined. Beat the egg whites with a pinch of salt in another bowl with beaters clean up you just hold soft peaks. Add remaining 1 / 4 cup sugar a little at a time, beating, then continue to beat the light or

Valentines Meal Starter – Italian Bruschetta Recipe