Desserts Archives - Page 6 of 14 - Recipes At My Table

Limoncello No-Churn Ice Cream

I love ice cream anytime of the year, but I don’t own an ice cream maker. Limoncello No-Churn Ice Cream is no fuss and easy to make. You can substitute another liqueur for this or Orzata: I remember nonna crushing ice and putting Orzata over it for us. In the early days, it is said that the Roman emperors sent slaves to the mountain to get ice, and flavoured it with fruits and juices. It takes no more than a hand mixer, some cold evaporated milk and gelatin to set this ice cream. “Creamed Ice” as it was first know appeared on the English and French tables.

Growing up in an Italian home Orzata was a staple. It is a sweet syrup made from almonds and sugar. Actually, it is mostly sugar and it was always available with lots of ice on a warm summer’s afternoon. She usually mixed it with water and sometimes with soda for a real treat and more sugar. I have actually used it in this ice cream recipe instead of the liqueur. LOL

Marco Polo introduced the idea of ice cream to Italy, after traveling to China. He returned with a recipe which was more like sherbet and others refined it over the years. According to BBC news, ice cream originated in China: http://news.bbc.co.uk/cbbcnews/hi/find_out/guides/tech/ice-cream/newsid_3634000/3634978.stm

If ice cream is too heavy for you, then go for something light : https://recipesatmytable.com/lemon-yogurt-mousse/

This recipe begins with a good bottle of Limoncello liqueur and some gelatin.

I put the evaporated milk in a bowl.

I whisk it until it doubles in size.

Now I add the powdered sugar.

See how the sugar thickens the evaporated milk.

Now the Limoncello and gelatin go in.

I put it into a freezer container and in it goes for at least four hours.

I put some more Limoncello on the bottom and top. Dress with berries and away you go!!

Limoncello No-Churn Ice Cream

A no fuss ice cream.

Course Dessert

Cuisine Home Cooking in Canada, Italian

Keyword Limoncello No Churn Ice Cream

Prep Time 1 hour 20 minutes

Servings 6

Author Renata Solski

Ingredients

The Ice Cream

1 can Carnation evaporated milk cooled in refrigerator
1/2 cup icing sugar
1/8 tsp salt
1 tsp gelatin
1/3 cup limoncello
1/4 tsp almond extract

Toppings

limoncello
berries
1/3 cup almonds
2 tbsp honey

Instructions

In a medium bowl beat the milk, almond extract and salt until it doubles in size.
Slowly add the sugar.
Warm the limoncello and add the gelatin to dissolve.
When the gelatin is fully dissolved pour slowly into the milk mixture while beating.
Pour into a container and freeze for several hours.
I used limoncello and berries for a garnish today.
OR
Toss the almonds in the honey and place in a 350 F oven for 10 minutes to toast.
Garnish the ice cream with the almonds.

March 31, 2019March 31, 2019

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Mini Lemon Curd Tarts

Lemon curd is such a staple in Italian baking. Made in many different ways, mine has a little lavender sugar that kicks it up another level. Mini Lemon Curd Tarts are sweet and tangy. I make the curd cooked in a pot on the stove rather than in dish over hot water. I use the whole egg. Some recipes leave the egg whites out because they tend to coagulate, but my easy method will change your mind.

Using the whole egg gives you a lighter and custardy texture. Make sure that you don’t leave your curd unattended once on the stove and quickly strain through a fine sieve. I also used a little cornstarch as a thickener which most recipes don’t use. Try it and judge for yourself, but I think you will be pleasantly surprised.

I like to combine lemon with blueberries and lavender. The lavender sugar comes from a local farm, and I think it is important to support local entrepreneurs. If you want to use your own lavender and want more information go to: https://purplehazelavender.com/lavender/cooking-lavender/

I roll out this easy pie dough into a perfect circle and then I cut little rounds.

The rounds fit perfectly into a mini muffin pan.

These rounds were cut by bringing the bits of leftover pie dough together. This is why I love working with Paige’s No Fail Pie Dough.

The little tart shells come out of the oven and are ready to fill.

I bought farm fresh eggs today at a local farm. It is very important to use the best ingredients and to support local farmers. This custard will be thick and creamy.

The eggs whip up and are creamy and frothy. Then, I pour the hot lemon mixture slowly into the eggs, before returning it to the stove.

It is important to put the custard through a sieve and get rid of any lumps.

this Smooth lemon custard covered in wax paper goes into the refrigerator.

A local Lavender farm provides the finishing touches here. I love this lavender sugar; it is subtle, but adds a little surprise burst of flavour.

Beautifully plated these mini tarts go to the table and are lovely.

Mini Lemon Curd Tarts

A little sweet and tart treat with a hint of lavender.

Course Dessert

Cuisine Home Cooking in Canada, Italian

Keyword Mini Lemon Curd Tarts

Prep Time 42 minutes

Cook Time 15 minutes

Total Time 57 minutes

Servings 8

Author Renata Solski

Ingredients

The tart shell

1 pie recipe Paige's No Fail Pie Crust

The Lemon Curd

1/3 cup sugar
juice of half a lemon
the lemon peel from the whole lemon
1/4 cup butter
2 large eggs beaten
2 tsps cornstarch

The garnish

fresh blueberries
lavender sugar optional

Instructions

The Tart Shells

Go to https://recipesatmytable.com/pie-crust/
Follow the instructions for this no-fail pie crust.
Roll out into a circle.
I used a biscuit cutter to cut out the tarts.
They easily go into mini tart shells.
I pierced the dough. This allows the steam to escape and stops the dough from puffing.
Cook the tarts at 375 F for 8 minutes.
Remove and completely cool.

The Lemon Curd

Take a saucepan and combine the sugar and cornstarch.
Stir in the lemon juice and the peel.
Add the butter and place on stove over medium heat.
Stir and cook.
Mixture should start to thicken.
Meanwhile, in a medium bowl whisk the eggs.
When the lemon mixture thickens, slowly pour it into the eggs and whisk continuously.
Tempering the eggs allows the ingredients to blend without scrambling the eggs.
Now return the mixture to the pot and cook until thick and creamy
Continuously whisk.
Once thickened put through a strainer.
Cover the custard with wax paper or parchment paper.

The Assembly

Ensure that both the crust and curd are cooled.
Spoon one teaspoon of curd into each cup.
Dress with one fresh blueberry and dress with some lavender sugar.
If you don't have lavender sugar, season your sugar with your favourite ingredient.

Recipe Notes

For the Pie Crust: https://recipesatmytable.com/pie-crust/

If you want to infuse more lavender into the custard, add 1/2 tsp of lavender sugar when you remove the custard from the heat and stir.

February 23, 2019February 23, 2019

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Simple Ice Cream Cake

If we can make it, why buy it? That is the Italian philosophy and one that works for me more and more. My nonna’s desserts were simple. She often served a sponge ice cream cake; we make the sponge and then put ice cream and liqueur down the centre and then roll it all up. It is one of my favourite desserts to make; however, it involves cooking the sponge. Simple Ice Cream Cake involves no cooking and your imagination can change the taste.

Today I use chocolate chip cookies as the base. My sister-in-law Kim hates butter; and so, this crust comes together with canola oil. We all love Baileys’ as you can tell from my recipes. With a few walnuts and some Skors, this cake comes together for my brother Rollie’s Birthday celebration. I use a plain French Vanilla ice cream for this cake. You can change up the crust and ice cream. Try an amaretto cookie crust and pistachio ice cream.

If you like frozen treats, don’t forget: https://recipesatmytable.com/orange-with-fruit-semifreddo/

I start by warming the water and sugar.

Some of the ingredients that make the cake great.

It is so easy to make a chocolate sauce.

Soon it is foamy, rich and thick. This will last in the refrigerator for a few weeks.

This recipe makes a little over 2 1/2 cups.

This crust is hearty, delicious and comes together easily with the canola oil.

I pour a layer of sauce over the crust and then it goes into the freezer.

I prepare the Baileys’, nuts and Skors.

After 30 minutes, it comes out of the freezer and i scoop tablespoons of the the soft ice cream over the chocolate.

Now it is time to smooth it out.

I pour the Baileys’ over the ice cream.

Then more sauce, nuts and Skors go over the ice cream. Back into the freezer it goes and then we bring it out for another layer.

The finished product ready to serve.

Perfect slices.

Simple Ice Cream Cake

Your imagination and change of ingredients yields many different cakes with this recipe.

Course Dessert

Cuisine Home Cooking in Canada, Italian

Keyword Simple Ice Cream Cake

Prep Time 2 hours 26 minutes

Servings 12

Author Renata Solski

Ingredients

The crust

14 Chocolate Chip Cookies
1/3 cup canola oil you can use melted butter

The ice cream and other stuff

1.5 litres French Vanilla ice cream
1/4 cup Baileys'
1/2 cup Skor
1/2 cup chopped walnuts

The Sauce

1 cup carnation milk 2 %
1/3 cup water
1/3 cup sugar
2 cups dark chocolate chips
1 tsp vanilla extract

Instructions

The Sauce

Place the sugar and water in a small pot.
When the sugar is dissolved, add the milk and bring to a boil.
Remove and stir in the chocolate chips.
Add in the vanilla.

Assembling the cake

In a food processor pulse the cookies and add in the oil.
Turn it all into the bottom of a 9 inch springform pan and press.
Spread about 1/2 of a cup of the chocolate sauce over the crumb crust and place in the freezer for 30 minutes.
Leave the ice cream out to soften.
After 30 minutes, take out of the freezer.
Put half the ice cream over the crust and spread the Baileys over it.
Follow with another 1/2 cup of chocolate sauce and sprinkle on half the nuts and Skor.
Place it back in the freezer for another 30 minutes.
Remove from freezer and add the remaining ice cream.
Place 3 tbsp of the chocolate sauce over the top and smear with the back of a spoon.
Sprinkle with the remaining walnuts and Skor.
Place in the freezer overnight.
Remove from freezer 30 minutes prior to cutting.
Decorate top with more chocolate or broken pieces of chocolate chip cookies.
Have a bowl of warm water handy to dip knife into for easy cutting and plating.

February 9, 2019

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Panettone Baileys’ Cake

When I walked into the grocery store today, they had panettone on sale from $12.00 to $1.75. I couldn’t leave it there; and thus, my Panettone Baileys’ Cake. This is an easy dessert that you can make with this Italian traditional cake. I always like to take the easy way with desserts when I can.

My mom made a similar version over Christmas, but she used brandy in hers and strawberries and blueberries to decorate. I added chocolate chips and chopped walnuts to mine . This is a light, fluffy and delicious dessert made with a few ingredients, but has the taste of something that you would spend hours making.

I paid $1.75 for this panettone; it is a plain one with no fruit or filling.

Always try to incorporate some light and healthy choices in your desserts without compromising taste.

Good healthy fats. I choose walnuts, but you can choose your favourite nut.

The star of my dish; I love Baileys’ in just about everything.

A few chocolate chips give this dessert some extra crunch and sweetness.

The coffee and Baileys’ come together; honestly, I could drink this now.

Slice the panettone lengthwise and ensure that the pieces fit the dish.

The second layer goes in.

Done and ready to sit in the refrigerator.

Panettone Bailey Cake Recipes at My Table — Panettone Baileys’ Cake

Layers of goodness!!

Mom’s version of the cake and it was above and beyond delicious. She omitted the chocolate chips, used strawberries and rum instead. I had two pieces.

Panettone Baileys' Cake

Panettone Baileys' Cake is easy to make with a few ingredients.

Course Dessert

Cuisine Home Cooking in Canada

Keyword Panettone Bailey Cake

Servings 12

Author Renata Solski

Ingredients

1 panettone
1/2 cup coffee
1/2 cup Baileys'
3/4 cup chopped nuts your choice
3/4 cup chocolate chips
1 tub Cool Whip or whipped cream
500 gr fresh blueberries or half blueberries half strawberries

Instructions

Take a 9 x 13 baking dish.
Mix the coffee with the Baileys' and brush some along the bottom of the dish.
Cut the panettone in slices to fit along the bottom. I cut it in about 1/2 inch thick slices.
Pour 1/2 of the coffee and Baileys' mixture over the cake.
Spread 1/2 the Cool Whip over the cake.
Sprinkle with 1/2 the chocolate chips and nuts.
Repeat the process on the next layer.
Place pan in the refrigerator overnight.
Cut and serve.

Recipe Notes

Choose your favourite nuts for this dish.

If you want to use rum, omit the coffee and add 1/2 a cup of simple syrup. Here is a simple video on simple syrup: https://www.youtube.com/watch?v=43nfpIFuMkc

January 19, 2019

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