Crema Fritti Fried Cream Lidia Bastianich Recipes

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CREMA FRITTI (FRIED CREAM) - LIDIA BASTIANICH



Crema Fritti (Fried Cream) - Lidia Bastianich image

Based on a recipe from "Lidia's Italy," episode 202, "Rolling with Nonna Lisa." Lidia gave no quantities, so this is approximated from other sources.

Provided by DrGaellon

Categories     Dessert

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 13

1/2 cup all-purpose flour
1/2 cup granulated sugar
1 pinch table salt
4 cups whole milk
6 egg yolks
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 eggs
1 pinch table salt
1 cup toasted plain breadcrumbs
canola oil or vegetable oil, for frying
1/4 cup granulated sugar
1 tablespoon cinnamon

Steps:

  • Whisk together flour, sugar and salt.
  • Heat milk to almost simmering. Whisking constantly, add flour-sugar mixture. Cook 5-6 minutes, until thick.
  • Beat egg yolks and vanilla. Add hot pudding, 1/4 cup at a time, until egg yolks are hot to the touch. Pour egg yolk mixture into pot and whisk vigorously over heat 2-3 minutes. It should be quite thick; thicker than a typical pudding.
  • Pour cream into ungreased quarter-sheet pan and spread out evenly. Cover with plastic wrap (press plastic down to touch the surface of the cream to prevent a skin from forming) and refrigerate until set and very cold, 3-4 hours or up to overnight.
  • Dip a butter knife in hot water and run it along the inner rim of the pan to loosen the cream. Invert the pan onto your cutting board to release the cream. Trim edges if necessary and cut cream into diamond shapes.
  • Place flour in a wide dish. In a second dish, beat eggs and a pinch of salt. Place breadcrumbs in a third dish. Dredge cream pieces in flour, then dip into egg, then into breadcrumbs.
  • In a skillet, pour oil 1/4-1/2" deep. Heat oil until it almost shimmers. Fry pieces in hot oil until golden brown, turning once, about 3-5 minutes per side.
  • Combine sugar and cinnamon in a bowl. Sprinkle fried cream with cinnamon sugar as they come out of the pan. Allow to cool slightly before serving. Serve plain or with jam, marmalade or chocolate sauce, if desired.

Nutrition Facts : Calories 210, Fat 6.1, SaturatedFat 2.6, Cholesterol 137.8, Sodium 133.8, Carbohydrate 31.4, Fiber 1, Sugar 17.5, Protein 7.2

TIRAMISU - LIDIA BASTIANICH RECIPE - (4/5)



Tiramisu - Lidia Bastianich Recipe - (4/5) image

Provided by norsegal8

Number Of Ingredients 8

1 POUND BITTERSWEET CHOCOLATE, CHOPPED
2 CUPS HEAVY CREAM
2 CUPS MASCARPONE (1 POUND), AT ROOM TEMPERATURE
1 CUP CONFECTIONERS' SUGAR
2 CUPS FRESHLY BREWED ESPRESSO
½ CUP GRANULATED SUGAR
½ CUP COFFEE LIQUEUR
48 LADYFINGERS (PREFERABLY IMPORTED ITALIAN SAVOIARDI)

Steps:

  • Melt the chocolate in a double boiler over simmering water, and keep it warm in the double boiler. Meanwhile, whisk the cream in an electric mixer fitted with the whisk attachment until it just holds soft peaks. (Don't overwhip-you will be whisking it again with the mascarpone, and you don't want to make butter!) Whisk the mascarpone in a separate bowl with the mixer at medium speed until smooth. Sift in the confectioners' sugar, and whisk until it is smooth. Whisk the whipped cream into the mascarpone until they are just combined. Refrigerate if not using it right away. Combine the espresso and granulated sugar in a medium saucepan set over low heat. Cook until the sugar has dissolved, then stir in the coffee liqueur. Remove it from the heat, and stir in about two-thirds of the melted chocolate. Pour the chocolate-espresso mixture into a large shallow pan, big enough to soak half the savoiardi at one time. Add half of the savoiardi to the liquid, and soak, turning to coat all sides until they are almost soaked through, about 1 minute. Arrange the savoiardi in two rows in the bottom of a 9-by-13-inch (3-quart) Pyrex or ceramic dish to make a tight bottom layer, breaking as necessary to patch empty spaces. Drizzle with a third of the remaining warm melted chocolate. Spread half of the mascarpone in an even layer over the top of the cookies. Soak the remaining twenty-four savoiardi in the remaining soaking liquid. Arrange these soaked savoiardi on top of the mascarpone, just as you did the first layer, and drizzle with another third of the warm melted chocolate. Spread the remaining mascarpone in an even layer over the top. Pour the remaining melted chocolate on top. Use a toothpick or paring knife to make lines at 2-inch intervals connecting the long sides of the pan. Now make perpendicular lines through the chocolate, also at 2-inch intervals, to create a crosshatch pattern. Chill the tiramisù at least 4 hours, or up to overnight, before cutting into squares to serve.

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