not many people are keen on panettone – is it bread or cake? It’s too dry to be cake but not doughy enough to be bread. What do you have it with? How do you slice it? How do you serve it? Are those raisins and bits of candied peel?
Category: desserts
Salted Caramel Panna Cotta
Salted Caramel Panna Cotta Typing those four words has made my mouth water! Classic panna cotta is normally served with a strawberry coulis to off-set the silky-white texture of the creamy panna cotta. At the very least, slices of strawberry or other fruit will be used to finish the dish – even if just as…
Panna Cotta
There’s always room for dessert! You sit down at your local trattoria to stay out of the lunchtime sun knowing exactly what you’re going to have for dessert – panna cotta. More grown up than ice-cream but just as cooling and light. You plan your antipasti and primo piatto with this in mind, making sure…
I know what you did last summer…Biscotti!
Biscotti, more correctly known as biscotti di Prato, also known as cantuccini (little corners), are twice-baked biscuits originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits that are baked twice to give them their dry texture and quintessential snap. Due to their dry nature, they have an increased shelf life and…
gastrorob 