CARAMELIZED CITRUS
This is a modernized version of a dessert that was popular in Britain during the 1970s, a simple, stylish confection that was a standby of posh dinner parties: caramelized oranges. It was then and remains the sort of dish that is not particularly difficult to make, but still signals a home cook's understanding of elegance. My recipe nods to, but is not of, that era. It calls for saffron, which infuses the sauce with its sweet-savory, haylike aroma, and for yogurt, which is a delicious partner to the fruit. On which subject, an important final note: Be careful to remove all the white pith beneath the skin of the citrus, as it is exceedingly bitter.
Provided by Sam Sifton
Categories quick, dessert
Time 30m
Yield Serves 4-8
Number Of Ingredients 4
Steps:
- Using a small, sharp knife, cut off the tops and bottoms of the oranges and grapefruit, then slice the peel off them vertically, taking care to remove all the white pith below the skin of the fruit.
- Spoon the yogurt onto a platter or into a large bowl. Turn each fruit on its side, then slice it into rounds that are between 1/4-inch and 1/8-inch thick. Place the sliced fruit on top of the yogurt in an attractive pattern, then place the platter or bowl into the refrigerator.
- Make the caramel. Put the sugar in a large sauté pan set over medium heat, then add to it 1/2 cup or 125 milliliters of water, and swirl the pan to dissolve the sugar. Let the mixture come slowly to a boil, without stirring, then lower heat slightly, and cook until the syrup has gone a very deep amber color, approximately 5 to 6 minutes. Remove from heat, add the saffron to the caramel and swirl to mix it in.
- Pour the caramel over the sliced fruit. Return to the refrigerator for an hour or so, or serve right away.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 12 grams
CLASSIC TIRAMISU WITH CHOCOLATE
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the zabaglione: Whisk the egg yolks with 1/4 cup sugar in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, about 5 minutes. With the bowl still over the simmering water, gradually whisk in 1/3 cup Marsala and cook, whisking constantly, until the zabaglione is light, foamy and the mixture registers 170 degrees F on an instant-read thermometer, about 10 minutes. Remove the bowl from the pan and let cool completely.
- Put the mascarpone in a large bowl and fold in the zabaglione with a rubber spatula, then whisk until just smooth (do not overmix). Whisk the heavy cream in a medium bowl until stiff peaks form, then fold into the mascarpone mixture until well combined. Cover and refrigerate until ready to use.
- Combine the remaining 1/4 cup sugar and the espresso powder in a shallow bowl; add the boiling water and stir until the sugar dissolves. Stir in the remaining 1/2 cup Marsala. One at a time, quickly dip half of the ladyfingers in the liquid, turning, until wet on both sides but not soggy (about 2 seconds per side); arrange in a single layer in a 9-inch square baking dish. Spread half of the mascarpone mixture over the ladyfingers and sprinkle with the chocolate. Repeat with the remaining ladyfingers and top with the remaining mascarpone mixture. Dust with cocoa powder. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
SALTED CARAMEL MACCHIATO TIRAMISU FOR TWO RECIPE BY TASTY
Love tiramisu?! Then you'll love this salted caramel twist! In this recipe, we use rich caramel sauce and mascarpone cheese to make a decadent custard that's layered between espresso-dipped ladyfingers and topped off with whipped cream and a salty caramel drizzle!
Provided by Tikeyah Whittle
Categories Desserts
Time 2h15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the sugar and egg yolks in a small bowl and whisk vigorously until the mixture thickens and falls back on itself in a ribbon when the whisk is lifted, 6-8 minutes. Fold in the mascarpone and caramel sauce to combine evenly.
- Break each ladyfinger in half crosswise. Dunk each half briefly in the espresso and arrange 3 halves, side by side, in the bottom of each of two cocktail glasses. (You may need to squish them tightly together to fit). Top each with 3 heaping tablespoons of the caramel-mascarpone mixture and smooth the tops with the back of the spoon. Continue layering the ladyfinger halves and the caramel-mascarpone mixture to make 3 layers. Discard any remaining espresso. Cover the glasses with plastic wrap and refrigerate for at least 2 hours, and up to 24 hours (the longer it sits, the better it gets).
- When ready to serve, uncover and top each glass with a dollop of whipped cream. Drizzle with more caramel sauce and sprinkle each with a pinch of flaky salt.
- Enjoy!
Nutrition Facts : Calories 991 calories, Carbohydrate 93 grams, Fat 61 grams, Fiber 0 grams, Protein 22 grams, Sugar 59 grams
CARAMEL CITRUS TIRAMISU
Tiramisu is Italian for "pick-me-up" and that's exactly what this popular dessert does. With its new caramel and citrus twist. It's sure to perk up your Holiday dinner or dessert buffet with the festive look and flavour of luscious Mascarpone cheese and real cream. For the adveturous - use blood oranges and/or mix 1/4 cup orange liqueur or brandy with juice to moisten ladyfingers - so delicious!!
Provided by Chef mariajane
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine 1 cup of the sugar and 1/4 cup of water. Bring to a simmer over medium heat, stirring until sugar is dissolved. Increase heat to high and boil, without stirring until syrup turns a deep caramel color (watch carefully so it doesn't burn). Remove from heat, and while whisking, carefully pour in 3/4 cup of the cream the half of the vanilla; whisk until blended. Let cool.
- Grate tangerines to make 1 1/2 teaspoons zest; set aside. Squeeze juice from 3 tangerines; reserve. Cut peel and white pith from remaining tangerines. Holding tangerine over a bowl, cut segments from between membranes. Strain juice from segments and add to reserved juice, Set segments and juice aside.
- Stir 1 cup of the caramel sauce and tangerine and lemon zest into Mascarpone cheese. In a chilled bowl, whip remaining cream to soft peaks. Beat in remaining sugar, vanilla and the cornstarch until firm peaks form.
- Layer half of the lady fingers in a dish. Drizzle with half of the reserved juice. Spread with half of the Mascarpone mixture; top with one-third of whipped cream. Repeat layers ending with whipped cream. Cover and refrigerate for at least 4 hours or for up to 1 day. Cover and refrigerate remaining caramel sauce and tangerine segments separately.
- Just before serving arrange remaining tangerine segments decoratively on top of tiramisu and drizzle wirh caramel sauce. Garnish with fresh mint.
Nutrition Facts : Calories 425.4, Fat 22.1, SaturatedFat 12.9, Cholesterol 203.2, Sodium 76.7, Carbohydrate 53, Fiber 1.4, Sugar 36.4, Protein 5.7
SALTED CARAMEL TIRAMISU
These ladyfingers are soaked with espresso and layered with a light, airy cream filling of mascarpone cheese and Grand Marnier® brandy. A salted caramel sauce rounds this dessert out, elevating it to not just another run-of-the-mill tiramisu. Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down and become mushy.
Provided by Chef and a Baker
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
Steps:
- Combine brewed espresso, 2 tablespoons liqueur, 1 tablespoon sugar, and vanilla extract in a wide bowl. Set aside.
- Set a bowl over a saucepan of barely simmering water. Add remaining liqueur, 3 tablespoons sugar, and egg yolks to the bowl. Beat using an electric mixer on medium speed until tripled in volume, 5 to 8 minutes. Remove from heat and beat in mascarpone cheese until just combined. Let cool, 5 to 10 minutes.
- Whip cream in a bowl using an electric mixer until it holds stiff peaks, 3 to 4 minutes. Fold 1/2 of the whipped cream into the cooled mascarpone mixture. Fold in remaining cream until fully incorporated; whipped cream will deflate a little.
- Dip 1/2 of the ladyfingers very quickly into the espresso mixture. Line the bottom of a 9-inch square dish with cookies, breaking a few to fit as needed. Spoon 1/2 of the mascarpone filling over and spread into an even layer. Top with grated chocolate.
- Dip remaining ladyfingers quickly into espresso and arrange a second layer over filling. Spoon remaining mascarpone mixture over, and dust with 1 tablespoon cocoa powder. Cover with plastic wrap and refrigerate for at least 6 hours.
- Remove tiramisu from the refrigerator and leave at room temperature for 20 minutes.
- Meanwhile, stir sugar and cold water together in a saucepan over medium-high heat. Cook, without stirring, until sugar has turned a deep amber hue, 10 to 12 minutes.
- Warm cream in a small saucepan over medium-low heat, 3 to 4 minutes. Whisk cream slowly into the caramel and let simmer over medium-low heat until smooth, 2 to 3 minutes. Remove from heat. Whisk in butter, followed by salt.
- Dust tiramisu with remaining cocoa powder and serve with warm caramel sauce.
Nutrition Facts : Calories 529.7 calories, Carbohydrate 45 g, Cholesterol 204 mg, Fat 36.5 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 21 g, Sodium 298.3 mg, Sugar 35.9 g
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