Molto Gusto_ Easy Italian Cooking - Mario Batali [49]
Break or cut the brittle into small pieces. (Extra brittle keeps in an airtight container at room temperature for up to 1 week.)
MASCARPONE CREMA
MAKES 2 CUPS
8 ounces (1 cup) mascarpone
½ cup heavy cream
¼ cup confectioners’ sugar
Combine the mascarpone and 2 tablespoons of the cream in a large bowl and beat with an electric mixer until thickened; take care not to overbeat the mascarpone, or the crema may look curdled.
Combine the remaining 6 tablespoons heavy cream and the confectioners’ sugar in a medium bowl and beat until the cream holds stiff peaks. Fold the whipped cream into the mascarpone. Chill until ready to use. (The crema can be refrigerated for up to 2 days.)
Ricotta Coppetta
SERVES 6 · PHOTO GELATO & SORBETTO
Figs, red wine, and toasted walnuts all pair nicely with mild cheeses, so why not pair ricotta gelato with figs roasted in red wine and garnish with toasted walnuts? The lemon curd accentuates the tang of the ricotta. Meyer lemons have a unique perfume and are less acidic than regular lemons, but the recipe works well with ordinary lemons if Meyers are not available.
3 cups Ricotta Gelato (Gelato & Sorbetto)
2 cups Meyer Lemon Curd (recipe follows)
Roasted Figs (recipe follows)
Toasted walnuts (see Glossary) for garnish
Divide the gelato among six sundae dishes or bowls. Spoon the lemon curd over the gelato, and top with the figs. Garnish with toasted walnuts.
MEYER LEMON CURD
MAKES ABOUT 3 CUPS
8 Meyer lemons or 4 to 5 regular lemons
1 cup sugar
6 large eggs
6 large egg yolks
8 tablespoons (1 stick) unsalted butter, cut into ½-inch cubes, at room temperature
Grate the zest from 3 of the lemons, using a Microplane or other rasp grater. Juice enough of the lemons to make 1 cup.
Bring about an inch of water to a boil in a medium saucepan over medium heat. Whisk the lemon zest, juice, sugar, eggs, and egg yolks together in a heatproof bowl that fits snugly over the saucepan. Set the bowl over the boiling water and cook, whisking constantly, until the mixture is thickened and the whisk leaves a track, 7 to 10 minutes.
Strain the mixture through a fine-mesh strainer into a heatproof bowl and stir vigorously to cool it slightly; it should be warm but not hot when you add the butter. Using an immersion blender or a small whisk, gradually add the butter, blending until completely smooth. Let cool, then refrigerate until cold. (The curd can be refrigerated for up to 1 week.)
ROASTED FIGS
MAKES ABOUT 1 CUP
1 pint Black Mission figs, halved
¼ cup dry red wine
¼ cup fresh orange juice
¼ cup granulated sugar
1 small cinnamon stick
2 cloves
1½ teaspoons Demerara sugar or Sugar-in-the-Raw
¼ teaspoon Maldon or other flaky sea salt
Preheat the oven to 375°F.
Put the figs cut side up in a small roasting pan or baking dish that holds them snugly in a single layer.
Combine the wine, orange juice, granulated sugar, and spices in a small saucepan and bring to a simmer, stirring to dissolve the sugar.
Pour the wine over the figs and roast for 10 minutes. Sprinkle the Demerara sugar and salt over the figs and roast for 5 more minutes, or until the figs are tender and slightly puffed. Serve warm, at room temperature, or chilled. (The figs can be refrigerated for up to 2 days.)
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BURN, BABY, BURN: THE ZEN OF CARAMEL
The challenge of getting caramel to just the right point is to stop staring at it as it cooks: leave it alone, and then catch it at just the right moment—it waits for no one! This is our easy, fussproof method.
Mix the sugar in a heavy-bottomed saucepan with just enough water to make an evenly moistened “wet sand.” Try not to splash sugar onto the sides of the pan, as it could crystallize during cooking, and add a tablespoon of corn syrup for anti-crystallization insurance if you like.