The most famous Italian desserts justify this status in the culinary world with of their simplicity and depth of flavor. Be it the creamy Panna Cotta, the rich Gelato or the classic Sfogliatelle, you will find iconic treats from the country that will introduce you to the mastery of Italian desserts.
Here are the recipes of the desserts, because travelling overseas to try out these desserts is just a tad bit cumbersome. This is your chance to indulge in these legendary Italian desserts, discovering and exploring their rich flavours and textures that have captured people's palates worldwide. It doesn't matter if you are an expert pastry chef or just a novice baker, these recipes will effectively guide you in whipping up an Italy-inspired spread.
Vanilla Panna Cotta
Ingredients:
- 500 ml cream
- 240 ml milk
- 145 gm sugar
- 4 tsp vanilla extract
- A pinch of salt
- 12 gm gelatin powder
Method:
- Add gelatin to a small bowl of cold water, and then let it sit for a few minutes.
- After that, in a medium saucepan, combine heavy cream, whole milk, sugar, vanilla extract and salt.
- Next, heat this concoction on medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer.
- Remove the saucepan from heat, add the gelatin sludge and stir until it's dissolved completely. Keep in mind to check the heat on the mix, because if it gets very hot, it will start breaking down the gelatin.
- Then, pour the mixture into small individual serving cups or ramekins, and let them refrigerate for at least 4 hours or overnight.
- While serving, ensure that your panna cottas are wobbly but not disintegrating. Do not demould them if you are unsure of the final texture. Garnish with seasonal fruits, chocolate sauce, nuts, or chocolate shavings – whatever you prefer.
- If you intend to demould the panna cotta, place the ramekins in lukewarm water for 15 seconds at a time to loosen it up from the sides. You can also use a knife to tease it from the sides. Then, place a plate on top of the ramekin, and turn it upside down for the panna cotta to easily slide out.
Hazelnut Chocolate Gelato
Ingredients:
- 725 ml milk
- 235 ml cream
- 190 gm sugar
- 100 gm hazelnut spread
- 2 tsp vanilla extract
- 120 gm hazelnuts
Method:
- In a blender or food processor, start by combining milk, heavy cream, sugar, hazelnut spread, and vanilla extract, and give a quick blend so that you are left with a smooth paste.
- Transfer the mixture to an ice cream maker, and churn according to the manufacturer's instructions.
- During the last 2 minutes of churning, add chopped, roasted hazelnuts for texture. Dry roast the hazelnuts in a cast iron skillet.
- After that, transfer the gelato to an airtight container and freeze for at least 6 hours.
- Scoop the gelato in separate bowls, garnishing them with extra hazelnuts or chocolate syrup.
It is essential for the mixture to be refrigerated for 6 hours, as that allows the flavors to develop. Instead of hazelnuts, you can even make matcha or lemon gelato by following the same steps and only changing the primary flavouring agent – in this case, hazelnut spread.
Sfogliatelle
Ingredients:
- 480 gm flour
- 210 gm semolina flour
- 200 gm lard/vegetable oil
- 190 gm ricotta cheese
- 100 gm sugar
- 3 eggs
- 2 tsp vanilla extract
Method:
- Preheat the oven to 180°C.
- Mix together all-purpose flour, semolina flour, and lard or vegetable oil. Keep on folding the mixture until you are left with a pliable, soft dough.
- Roll out the dough to 5 mm thickness, and cut out shells using a round cookie cutter.
- Carefully fill the shells with ricotta cheese.
- At this stage, you need to fold the dough over the filling, forming a shell shape, and press edges to seal.
- Now, you can bake it for 20-25 minutes.
- Before serving, dust with some confectioners' sugar.
You can add even candied fruit and chocolate chips to the ricotta filling. This dish is spiritually similar to our homegrown Gujiya.
You can eat them to satisfy any midnight cravings, or serve them as bite-sized after meal dessert. Instead of confectioner’s sugar, you can also douse them in dark chocolate sauce, if you are specifically craving chocolate desserts.If you are feeling bold, a strong whiff of Italian coffee will also be fit for this dish.