Molto Gusto_ Easy Italian Cooking - Mario Batali [48]
Scrape the batter into the prepared pan and smooth the top. Bake for 20 to 23 minutes, or until the cake is golden brown and beginning to pull away from the sides of the pan. Cool in the pan on a rack for 10 minutes, then invert the cake onto the rack and cool completely.
For the coppetta, cut enough of the cake into approximate ¾-inch cubes to make about 1½ cups. There will be extra cake—a great bonus! It keeps well, covered tightly, at room temperature.
COLD WHIPPED ZABAGLIONE
MAKES 2 CUPS
It is important to have the right equipment for zabaglione, and you should have everything ready before you start. You’ll need a large metal bowl that fits snugly over a medium saucepan and another bowl for an ice bath, as well as a whisk and a small bowl for whipping the cream.
¼ cup heavy cream
3 large egg yolks
3 tablespoons sugar
¼ cup Moscato d’Asti (sweet Italian dessert wine)
2 tablespoons fresh orange juice
Whisk the cream in a small bowl until thickened; the whisk should just leave a trail in the cream. Cover and refrigerate until ready to use.
Bring about 1 inch of water to a boil in a medium saucepan, then reduce the heat so the water is just simmering. Whisk the egg yolks, sugar, Moscato, and orange juice together in a metal bowl that will fit snugly over the saucepan. Set the bowl over the pan (the bottom of the bowl should not touch the water) and whisk until the mixture is thick and creamy and holds a soft shape, 3 to 4 minutes. Remove the bowl from the heat, set over an ice bath, and whisk until the mixture is cool.
Fold in the whipped cream, and serve immediately.
Caramel Coppetta
SERVES 6 · PHOTO GELATO & SORBETTO
Caramel, chocolate, and bananas are a time-tested combination, and here the addition of rosemary adds an interesting savory counterpoint. It’s very subtle, just barely there, but it makes a big impression.
3 cups Caramel Gelato (Gelato & Sorbetto)
Caramelized Bananas (recipe follows)
Chocolate Rosemary Sauce (Gelato & Sorbetto)
Mascarpone Crema (recipe follows)
Pine Nut Brittle for garnish (recipe follows)
Divide the gelato among six sundae glasses or bowls. Spoon the bananas over the gelato and drizzle with the chocolate sauce. Top each coppetta with mascarpone crema, and garnish with pine nut brittle.
CARAMELIZED BANANAS
MAKES ABOUT ½ CUP
2 tablespoons water
¼ cup sugar
1 ripe banana, sliced into ¼-inch rounds
Combine the water and sugar in a small sauté pan, stirring to moisten the sugar evenly. Cook over low heat, stirring, until the sugar has dissolved, then cook, without stirring, swirling the pan occasionally, until the caramel is a light golden brown.
Remove the pan from the heat and gently stir in the banana slices, coating them thoroughly. Return the pan to low heat and cook, stirring occasionally, until the bananas have softened and the caramel has darkened slightly. Remove from the heat and let cool slightly before serving. (The bananas can be made up to 1 day ahead and refrigerated; reheat over low heat before serving.)
PINE NUT BRITTLE
MAKES ABOUT 1¼ POUNDS
1½ cups (7 ounces) pine nuts
1½ tablespoons fresh rosemary leaves
About 2 tablespoons canola or grapeseed oil or mild olive oil
1 cups sugar
½ cup water
¼ cup corn syrup
3 tablespoons unsalted butter
teaspoon baking soda
1 teaspoon salt
One 1-inch-thick lemon slice
Preheat the oven to 350°F.
Spread the pine nuts on a baking sheet and toast in the oven for 8 to 10 minutes, until lightly colored. Transfer to a plate and let cool, then toss with the rosemary.
Line a baking sheet with parchment paper and grease the paper generously with the oil. Brush or rub an offset spatula or a wooden spoon with oil. Set aside.
Combine the sugar, water, corn syrup, and butter in a medium heavy-bottomed saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Cook, without stirring, swirling the pan occasionally, until the caramel is golden brown, 8 to 10 minutes.
Remove the pan from the heat and whisk in the baking soda and