Caramel Coppetta With Marshmallow Sauce And Salted Spanish Peanuts Recipes

Steps:

• Toast the anise seeds in a small skillet over medium-high heat, shaking the pan constantly so they don't burn, for about 1 minute, until they are golden brown and fragrant. Pour the seeds onto a plate and set them aside to cool to room temperature.
• Combine the sugar, egg whites, vanilla, and salt in a medium bowl and whisk until the ingredients are smooth. Add the butter and whisk to incorporate. Add the flour and anise seeds, and whisk until the flour is no longer visible. Transfer the batter to an airtight container and refrigerate to chill for at least 2 hours or as long as one week.
• Spray the inside surfaces of an electric or handheld pizzelle iron with nonstick cooking spray. Preheat the pizzelle iron over medium-high heat. Spoon 1 tablespoon of batter in the center. Close the iron and cook until it is deep golden on each side, 2 to 3 minutes, turning often. Open the iron and, using a small spatula or knife, carefully remove the pizzelle to a flat surface to cool. Use the spatula or knife to scrape off any excess cooked batter along the edges of the iron and repeat, spraying the iron with nonstick spray and preheating it before adding more batter, using the remaining batter to cook as many pizzelle as you are serving. When the pizzelle have cooled completely, transfer them to an airtight container and store them at room temperature for up to one day.
• suggested wine pairing
• Vin Santo del Chianti Classico (Tuscany)

Steps:

• Combine sugar and 1 cup of half-and-half in a medium saucepan over medium-low heat, whisking until combined. Add remaining half-and-half, heavy cream, and vanilla and cook for 3 minutes.
• Meanwhile, in a small bowl, whisk together hot water and gelatin, whisking until gelatin dissolves. Whisk gelatin mixture into half-and-half mixture until thoroughly combined.
• Remove from the heat and pour into ramekins or cupcake tins and chill for at least 2 hours or overnight until set.
• Remove panna cotta from refrigerator. Dip the bottoms of the ramekins or cupcake tin into a warm water bath for about 15 seconds. Turn out the panna cotta forms onto serving plates. Top with Orange Caramel Sauce and let run down sides. Serve while sauce is still warm.
• Melt the butter and brown sugar together in a small saucepan over medium heat. Add the orange juice and star anise and simmer until smooth and thick, about 5 minutes. Stir in the orange zest and remove from heat.

Steps:

• For the ganache: Boil the heavy cream in a saucepan over medium-high heat. Pour the cream into a bowl over the milk chocolate and whisk until the chocolate is melted. Pour one ladle of ganache into the bottom of 8 double rocks glasses. Put in the refrigerator and allow to cool while you make the caramel sauce and panna cotta.
• For the caramel sauce: Boil the heavy cream in a saucepan over medium-high heat. Put the sugar in a separate saucepan. Add a pinch of fleur de sel to the sugar. Heat the sugar over medium-high heat until it starts to turn a caramel color, 6 to 10 minutes. Slowly add the cream to the dark caramel sauce and whisk together. Allow to cool.
• For the panna cotta: Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin over the milk. Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a light simmer. Pour the milk and cream mixture over the gelatin mixture and whisk until dissolved. Pour the salty caramel sauce into the mixture, whisking as you pour. Distribute evenly into the double rocks glasses over the ganache. Place in the refrigerator for 2 to 3 hours.
• When the panna cotta is chilled, garnish with salted peanuts, Caramelized Popcorn, whipped cream or milk chocolate shavings
• Make a dry caramel with the glucose and sugar. Heat until it is light caramel in color. Add the butter and mix until melted. Add the salt and baking soda and mix until incorporated. Add the popcorn and toss until evenly coated. Pour on a silicon mat to cool.

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 325°F.
• Put the nuts on a baking sheet, drizzle them with the oil, sprinkle them with the salt, and toss to coat the nuts with the seasonings. Spread the nuts out into an even layer and toast them in the oven until they are dark mahogany in color, 35 to 40 minutes, shaking the pan occasionally so they brown evenly. Remove the nuts from the oven and set aside to cool to room temperature. Use the nuts or transfer them to an airtight container for up to two days.
• Spoon 1/2 teaspoon of marshmallow sauce in the center of each dessert plate to keep the pizzella in place, and lay one pizzella on each plate. Scoop two small scoops of gelato on top of each pizzella. Spoon 1 tablespoon of marshmallow sauce on top of one of the scoops of gelato and spoon a tablespoon of caramel sauce on the other. Scatter 1/4 cup of peanuts on top of each serving of marshmallow sauce, push them down slightly to adhere, and serve.
• Place the egg whites in the bowl of a standing mixer fitted with a whisk attachment and mix them on low speed until they form soft peaks.
• While the eggs are beating, fasten a candy thermometer to the side of a medium saucepan. Combine the sugar, corn syrup, and 1/2 cup of water in the saucepan and cook over high heat, brushing down the sides of the pot to remove the sugar crystals, for 5 to 8 minutes, until the temperature reads 231°F. Increase the mixer speed to high and continue to whip the whites until they form stiff peaks. Turn off the mixer until the sugar reaches 234°F. Return the mixer to high speed and pour the hot sugar syrup in a thin, steady stream along the sides of the bowl to combine it with the egg whites. When all of the syrup has been added, continue to beat until soft peaks form. Do not overwhip, or the marshmallow sauce will be too stiff. You want the sauce to be a spoonable consistency but not so loose that it is runny. Add the vanilla and beat to incorporate it. Transfer the marshmallow sauce to a medium bowl and set it aside to cool to room temperature before serving.
• Lambrusco Frizzante Dolce (Emilia-Romagna)

Steps:

• Place the egg whites in the bowl of a standing mixer fitted with a whisk attachment and mix them on low speed until they form soft peaks.
• While the eggs are beating, fasten a candy thermometer to the side of a medium saucepan. Combine the sugar, corn syrup, and 1/2 cup of water in the saucepan and cook over high heat, brushing down the sides of the pot to remove the sugar crystals, for 5 to 8 minutes, until the temperature reads 231°F. Increase the mixer speed to high and continue to whip the whites until they form stiff peaks. Turn off the mixer until the sugar reaches 234°F. Return the mixer to high speed and pour the hot sugar syrup in a thin, steady stream along the sides of the bowl to combine it with the egg whites. When all of the syrup has been added, continue to beat until soft peaks form. Do not overwhip, or the marshmallow sauce will be too stiff. You want the sauce to be a spoonable consistency but not so loose that it is runny. Add the vanilla and beat to incorporate it. Transfer the marshmallow sauce to a medium bowl and set it aside to cool to room temperature before serving.

Steps:

• Spray the cannoli forms one at a time thoroughly with cooking spray. Line a baking sheet with parchment paper. Whisk the egg whites together in a small bowl and have a pastry brush handy.
• Place one sheet of the prepared, sheeted cannoli dough on a floured work surface. Use a 3-inch square fluted cookie cutter to cut squares as close as you can to one another, making sure to press firmly on the cutter to cut all the way through the dough. When you have cut all the squares from one sheet of dough, carefully pull each square away, discarding the scraps, and place the squares in a single layer on the prepared baking sheet. Repeat, cutting the remaining sheets of dough in the same way, cutting 3 squares for each serving.
• Flour your work surface again and, working four at a time, lay the squares of dough on the floured surface with one edge of each square parallel to the edge of the work surface. Brush the top edge of each square with the egg white. Lay one cannoli form in the center of each square, parallel to the edge, and roll it away from you so the dough wraps around the form. Gently press the dough where you brushed egg white to seal the cannoli closed. Place the dough- wrapped form on the baking sheet with the dough squares and repeat, wrapping the remaining forms in the same way. If you have more squares of dough than forms, place the dough in the refrigerator until you've fried and removed the shells from the forms you already rolled.
• Fasten a deep-fry thermometer to the side of a medium saucepan and fill the saucepan 3 to 4 inches deep with oil. Heat the oil over medium-high heat until the thermometer registers 350°F. While the oil is heating, line a baking sheet or a plate with paper towels.
• Working in batches and taking care not to overcrowd the pan, carefully drop the dough-wrapped cannoli forms into the oil in a single layer and fry until the cannoli are golden brown and blistered, turning them so they brown evenly, 4 to 5 minutes. Use tongs to lift the cannoli from the oil and transfer them to the paper towels to drain. Add more oil to the pan if it has dropped below 3 inches deep and wait for the oil to heat to 350°F before frying the remaining cannoli. When the cannoli are cool enough to handle, hold on to the metal form with a dishtowel and gently put your other hand around the cannoli, gripping it gently as you pull it so that it doesn't break as you slide it off, and return it to the baking sheet. If you are reusing the forms, place them in a bowl of ice water to chill. Dry thoroughly and spray them with cooking spray before wrapping them with dough and frying them in the same way. When you have fried all the cannoli shells, set them aside to come to room temperature. (This would be the perfect time to spin the gelati or sorbetti if you haven't already.)
• When you have fried all of the cannoli, line a baking sheet that will fit in your freezer with parchment paper. (If you have fried all the dough squares, turn the parchment from the baking sheet so the clean side is facing up and use it to line the baking sheet.)
• While the gelato is still soft (within several hours of spinning it in an ice cream maker), spoon it into a large pastry bag or a large sealable plastic bag with a 1/2-inch opening. Holding a cannolo shell in one hand and the pastry bag in the other, pipe the gelato or sorbetto into one end of the cannolo to fill it halfway. Turn the cannolo and pipe the gelato or sorbetto into the other side to fill it. Each cannolo will take about 3 tablespoons of gelato or sorbetto. Place the filled cannolo on the prepared baking sheet and repeat, piping the remaining gelato into the remaining shells in the same way. Place the baking sheet in the freezer to freeze the cannoli for at least 1 hour until firm, or up to several hours. The cannoli can be prepared up to one day in advance, wrapped tightly in plastic.
• Remove the cannoli from the freezer. One by one, place the cannoli on a cutting board and use a large sharp knife to trim off the edges of the gelato, making a clean, sharp edge. Discard (or eat!) the trimmed gelato. Dip the ends in nuts, cacao nibs, or coconut, if you are using them.
• Serve the cannoli three to a plate, laying them side by side. Spoon a teaspoon of each desired dessert sauce on each plate and lay one cannolo on top or each pool of sauce. Spoon a little more sauce over the top of each. Sprinkle the corresponding nuts over the sauce on each cannolo, and serve.
• suggested wine pairing
• Sugmoscato di Pantelleria (Sicily)

Steps:

• Heat the oven to 375 degrees and line a rimmed 11-by-17 or 12-by-18-inch baking sheet with parchment paper, covering the pan and extending over the sides.
• Lay 2 matzo squares in the pan, positioning the concave side up to best retain the caramel. Then, like a puzzle, fit the remaining matzo onto the baking sheet, carefully breaking pieces to fill the entire baking pan in one layer. (Don't worry if they are not perfect; the brittle will be cut up later.)
• In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly until the mixture comes to a boil, about 6 minutes. Boil just until very bubbly, another 2 to 3 minutes, then remove from heat and pour over the matzo, covering completely. Working quickly, spread the caramel using a heatproof spatula, then spoon it on top if it spills between the cracks in the matzo.
• Place the baking sheet in the oven and reduce the temperature to 325 degrees. Bake for 10 to 12 minutes, checking to make sure the edges and top are not burning.
• Once the matzo is almost done baking, heat the peanut butter in a microwave until slightly warmed and easily pourable, about 20 to 30 seconds on high.
• Remove the matzo from the oven and drizzle the warmed peanut butter on top, then sprinkle with the peanuts, then the salt. Cool, break into pieces then transfer to a lidded container. Brittle is best - and at its snappiest - when chilled. Refrigerate it for at least 30 minutes or freeze for 15 until peanut butter firms up. Brittle will keep up to 1 month frozen; let it thaw for about 10 minutes before serving.

Steps:

• Preheat the grill to high and line a baking sheet with parchment. Put 8 waffle biscuits on the tray with a peanut butter cup on each and grill until it starts melting.
• Put a tsp of caramel on the other 8 waffles and sprinkle a few salt flakes over each.
• Sandwich the waffle biscuits together and enjoy with a cappuccino.

Steps:

• 1. Line the baking pan with foil, leaving a 2-inch overhang on 2 sides. Set aside. Fill a large bowl half full of ice and cover the ice with water. Set aside.
• 2. In a medium bowl that will fit into the large bowl of ice water, whisk the yolks with the sugar and salt until well blended.
• 3. In a large saucepan, warm the cream over medium heat until it starts to bubble around the edges. Remove from heat and stir in the chocolate and coffee until smooth. Slowly pour the chocolate cream into the bowl with the egg yolks. Return the chocolate cream to the saucepan (reserving the bowl) and cook over medium-low heat, stirring continually with the heat-proof rubber spatula, until the chocolate custard thickens slightly and coats and clings to the spatula when you lift it up out of the pot, about 5 minutes.
• 4. Pour the custard back into the reserved bowl. Put the bowl in the ice bath. Stirring occasionally, let the custard cool to room temperature, about 15 minutes.
• 5. Pour the custard into the foil-lined baking pan. Freeze until firm, 3 to 4 hours.
• 6. Put the peanuts in a colander and rub them with a clean kitchen towel to remove some of the skins. (If you don't have a colander, just rub them in the towel.) Don't worry about getting all the skins - you just want to remove the loose pieces. Chop the peanuts into 1/4-inch or smaller pieces.
• 7. To serve, holding the foil, lift the Fudgsicles out of the pan. Peel back the foil. Cut the firm fudge into 3-inch squares. Place a piece on each plate. Let sit for 5 minutes to soften. Top with some caramel sauce and peanuts.