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In summer, more than ever, I want new taste sensations: bright, refined, enchanting. And it also pulls you to plunge into the delicious coolness and enjoy yourself, forgetting about everything in the world. Do you want to taste all this extraordinary palette of feelings? We offer to prepare the most popular summer Italian desserts. Experts of the Wilmax and Lantra brands share professional secrets of confectionery art and impeccable serving. For more branded products from Yulia Healthy Food Near Me, see the link.
Tartufo: chocolate-nut symphony
An amazing dessert-ice cream tartufo-a treat for the most demanding sweetmeats. First, we make an Italian meringue. We cook a thick syrup from 115 g of sugar and 30 ml of water. Separately, beat 3 proteins with a mixer into a fluffy foam. Continuing to beat, we introduce a thin trickle of syrup into the proteins to make persistent smooth peaks.
The next stage is custard. Beat 250 ml of milk with yolk in a bowl. The easiest way to do this is with a “Lantra” whisk. It has a comfortable handle and an elastic springy shape that perfectly whips ingredients of different textures, allowing you to achieve the desired consistency. In a saucepan with a thick bottom, mix 1 tbsp. l. sugar, 1 tsp. starch and a pinch of salt, dissolve everything in 50 ml of milk-egg mass, and then pour the rest. We put the mass on a low heat and, stirring continuously, cook until thickened. We cool the pan with the cream in a basin with ice water, introduce vanilla extract, cover with a film and put it in the refrigerator for an hour.
Now we will prepare two layers: chocolate and hazelnut. In one bowl, mix 40 g of custard and 12 g of cocoa, add 230 g of whipped cream 33 %, gently introduce 125 g of meringue. Gently knead with a spatula so that they do not fall off. We remove the chocolate base in the freezer for half an hour. In another bowl, combine 20 g of hazelnut paste, 100 g of whipped cream, the remaining custard and meringue. The hazelnut cream is ready.
We take 6 silicone molds and fill two-thirds with a chilled chocolate base. Using a pastry bag, we squeeze the hazelnut cream into the center. Fill the space around with the remaining chocolate base and level it. We put the forms in the freezer to freeze. Before serving, remove the desserts from the molds, sprinkle each portion of tartufo with cocoa powder with sugar to create a truffle effect. For serving, use Wilmax dessert plates, they will perfectly complement an exquisite dessert.
Gelato: almond-creamy clouds
Gelato is a popular type of Italian ice cream that has won the love of sweetmeats all over the world. First of all, we mix 75 g of sugar, 250 ml of milk 3.2% and the same amount of cream 33% in a saucepan. We put it in a water bath and, stirring constantly, heat it for 2-3 minutes. It is important not to let the mixture boil in any case. At the end, put a pinch of vanilla and remove the saucepan from the fire.
Now carefully whisk 4 yolks and 75 g of sugar until the mass turns white and becomes creamy. Here we will again need a corolla “Lantra”. It will not only help to quickly achieve an optimal consistency, but also saturate the mass with oxygen. Continuing to beat, we introduce the sugar yolks into the creamy-milk mixture and again put them in a water bath on a slow fire. Make sure that the mass does not heat up too much, otherwise the eggs will curdle. Next, we cool the saucepan in a saucepan with ice water, transfer the thickened mass to a container and put it in the freezer for 2 hours. Every 30 minutes, we take it out and beat the mass with a mixer so that it does not harden.
Snow-white Wilmax cups will help to give gelato an even more seductive look. Dishes with a classic elegant design and a laconic relief pattern on the edges are perfectly combined with ice cream and other desserts. The finishing touch to the serving will be Wilmax coffee spoons. They are made of high-quality stainless steel, so they will retain a mirror shine and an impeccable appearance for many years. Traditionally, gelato is decorated with pieces of fresh fruit or whole berries.
Semifredo: raspberries in creamy clouds
Another popular Italian ice cream dessert is semifredo. Its basis, as in tartufo, is meringue. Mix 80 ml of water and 200 g of sugar in a saucepan, cook a thick syrup. As soon as it is ready, we begin to beat 3 proteins with a pinch of salt and 1 tsp of lemon juice with a mixer. Gradually add the cooled syrup to the proteins, without turning off the mixer. It is important to achieve a stable smooth texture.
In a saucepan, bring to a boil a mixture of 130 g of sugar and 100 ml of water. Cool slightly, move the saucepan to a water bath and begin to introduce 6 egg yolks one by one. Constantly stir the mass, not letting it boil, then cool and beat with a mixer at high speed until completely thickened. We have turned out the key ingredient of semifredo-pasta bomb.
We combine together meringue, bomb paste and 500 ml of 30% cream, whipped into a lush thick mass. We measure out about a third and mix in 100 g of mashed fresh raspberries. Add whole raspberries to the remaining creamy base. At the bottom of the container, we spread an even layer of first raspberry mass, then cream with whole berries. Carefully level it with a spatula and send it to the freezer for at least 4 hours.
To make the semifredo easily move away from the container, we lower it into hot water for 15-20 seconds. Now we turn the container over on the dish so that the raspberry cap is on top. Use an oval Wilmax dish for serving. The dazzling whiteness of the porcelain with a glossy coating and the artful ornament on the edges will make the presentation especially spectacular. Don’t forget to decorate semifredo with raspberries, pistachios and mint leaves. This dessert will be a wonderful sweet addition to any holiday.
Panna Cotta: in the arms of vanilla bliss
Another eternal hit of Italian desserts is panna cotta. It was created specifically for the summer menu. Soak 8 g of leaf gelatin in 4-5 tablespoons of warm water, leave to swell.
Brown 50 g of vanilla sugar in a dry saucepan until golden brown. Add the soaked gelatin and knead intensively. Then pour in 250 ml of 3.2% milk and 33 % cream. We chop the vanilla pod into several parts and put it in a saucepan. Gradually bring the mass to a boil over the weakest heat and simmer, stirring constantly, for 4-5 minutes. Sugar and gelatin should completely disperse. Take out all the vanilla, cool the thickened base. We pour it into curly silicone molds and remove it to freeze in the refrigerator.
The red currant sauce will perfectly complement the panna cotta. Whisk 200 g of fresh berries in a puree with a blender, rub through a sieve, pour 100 g of sugar and 1 tsp of starch. Pour 50 ml of water in a saucepan into the berry puree and boil until thickened. We lower the molds with frozen panna cotta into hot water for a few seconds and put them on plates or saucers. Wilmax dessert plates are a win-win idea for serving. Refined fragile porcelain will emphasize the tenderness of panna cotta and the smooth undulating outlines of the shape. It will look especially appetizing if you decorate it with sprigs of currant and drops of fiery red berry sauce.
Tiramisu: lofty feelings
The traditional Italian dessert tiramisu will lift any sweetmeat to the heights of bliss. No wonder its name is translated from Italian as “lift me to heaven”. Beat 6 yolks with 150 g of sugar until the mass turns white. Use the “Lantra” whisk, and it will take you much less time. The sugar will dissolve without any residue, and the mass will turn out thick and flowing. Add 500 g of mascarpone and knead a smooth cream. Separately, beat 5 proteins with a mixer at low speed until a stable fluffy foam. Carefully mix it into the cheese mass with a spatula, so as not to disturb the delicate texture. We got the same branded tiramisu cream.
In a deep, wide container, pour 300 ml of strong unsweetened black coffee and, if desired, 2-3 tablespoons of amaretto liqueur or cognac. We soak 250 g of savoyardi cookies here, dipping each stick in coffee for 2-3 seconds. We put a layer of cookies in a deep glass or ceramic dish. The Wilmax baking dish is exactly what you need. In it, you can not only prepare an exquisite dessert, but also beautifully serve it on a festive table. Noble snow-white porcelain, clothed in a classic oval shape, will become the highlight of the serving. The elegant handles on the sides are not just a functional addition, but also another expressive touch. After putting half of the savoyardi into the mold, we cover it thickly with mascarpone cream, then spread the second half of the cookies. The remaining cream is collected in a pastry bag with an asterisk nozzle and planted in the form of droplets. We put the dessert form in the refrigerator for 5-6 hours, or even better-for the whole night.
Before serving, sprinkle the tiramisu with chocolate chips or sprinkle with cocoa powder using a fine sieve. A set of Wilmax coffee spoons is perfect for such a dessert. Thanks to high-quality stainless steel and special polishing, they sparkle in the rays of light and create a special festive mood. That’s how easy it is to give your family and friends not only gastronomic, but also aesthetic pleasure.
The preparation of traditional Italian desserts is a kind of art in which every detail is important, starting with the right ingredients and kitchen accessories, ending with a harmonious serving. In the Lantra line, you will find functional modern kitchen accessories that will help you easily prepare even the most complex desserts. And the collection of real English porcelain Wilmax will allow you to present your confectionery masterpieces in the most advantageous light and make an indelible impression.