Chef Chuck's Panna Cotta

Panna Cotta

A traditional dessert found in Italy, panna cotta, is a molded chilled custard like dessert.  Panna cotta, meaning cooked cream, has a silky smooth texture. I made this one half chocolate and half vanilla.  It can be served with fresh whip cream, a caramel sauce, raspberries, or pears thinly sliced. 

Panna Cotta

4 cups heavy cream

2 teaspoons gelatin

2/3 cup sugar

1 teaspoon vanilla

1/4 cup bittersweet chocolate

In a sauce pan add cream and sprinkle gelatin over and let sit 5 minutes.  Heat and stir over medium heat for about 5 minutes.  Stir in sugar and vanilla and stir a few more minutes. Pour half the batter into a bowl for the vanilla cream.  Add chocolate to the sauce pan and stir till all melted. Pour chocolate in glasses and refrigerate for 30 minutes.  Then slowly add in vanilla and refrigerate.  Pour into glasses and refrigerate for at least 6 hours. Makes 8 small cups. Use a butter knife and go around edge of cup. Dip bottom of each cup into hot water for 20 seconds or so then turn upside down on plate.  Decorate plate with shaved chocolate and or fruit, serve.

Ricette by Chef Chuck's Cucina

Chef Chuck's Strawberry Semifreddo with Lady Fingers

Semifreddo alle Fragole


A frozen dessert, Strawberry Semifreddo, is so creamy and sweet. This classic Italian treat is perfect for the summertime, when the strawberries are peaking. Semifreddo, is between an ice cream and a mousse. I used my homemade ladyfingers to layer in my semifreddo, and sliced strawberries too for an added texture.



Strawberry Semifreddo with Lady Fingers
2 cups fresh organic strawberries
1 cup sugar
1/4 cup water
1 teaspoon vanilla
pinch of salt
3 eggs whites
1 cup heavy cream


Line a loaf pan or small ramekins with plastic wrap. Wash and remove stems from strawberries, cut in half, puree in a food processor or a blender, strain, set aside. In a small pot boil sugar, water, vanilla and salt for 2 minutes, stirring. In a mixer beat egg whites till foamy, carefully stream in hot sugar water. Beat on high for about 8 minutes, till mixture is cool and thick. Beat heavy cream till stiff peaks form. Fold strawberries and egg mixture together then fold in heavy cream. Pour into loaf pan or molds, if using the ladyfinger cookies place a layer in between the strawberries. Cover with plastic wrap and freeze for at least 4 hours. Remove from freezer and let sit for 10 minutes then place on serving plate. Garnish with fresh strawberries and whip cream. The recipe for ladyfingers can be found by entering Tiramisu in the search box.
Ricette by Chef Chuck's Cucina

Chef Chuck's Lemon Coconut Bars

A refreshing dessert with a buttery short bread crust and a bright lemony filling. Lightly dusted with coconut, gives these bars a little different texture. Always choose organic lemons that are firm.

Lemon Coconut Bars
1/2 cup butter, room temperature
1/2 cup confectioners sugar
1 cup flour
pinch of salt

Filling 4 egg yolks
zest of 1 lemon
1/2 cup lemon juice
1 1/4 cup sugar
3 tablespoons flour
pinch of salt
1/4 cup milk
coconut

Beat butter and sugar till creamy, slowly add flour and salt, the dough is dry and crumbly. Press into an 8 inch pan covered with parchment paper and buttered. Bake at 325 degrees for 25-30 minutes. Meanwhile make filling, in a mixer using the whisk attachment, beat yolks, sugar, lemon zest and juice. Add flour, salt and milk. Pour over hot crust and bake an additional 30-35 minutes. Cool for 1 hour, put in refrigerator for 3 hours, cut and sprinkle coconut over top.

Chef Chuck's Grilled Pineapple Dessert

Ananas alla Griglia


A refreshing dessert, grilled pineapple, with your favorite vanilla ice cream and a drizzle of nutella. A perfect summer dish, so sweet with the honey vanilla glaze and the creamy cool gelato.


Grilled Pineapple
1 ripe juicy pineapple
2 tablespoons sweet honey
1/8 teaspoon vanilla
2 tablespoons nutella
vanilla ice cream or gelato
fresh mint for garnish


Cut both ends of pineapple and peel, slice pineapple and cut core out. In a small bowl mix honey and vanilla and brush on pineapple slices. Grill on medium heat about 2-3 minutes on each side, brushing both sides with the honey mixture. Place on serving plate add a small scoop of vanilla ice cream, drizzle chocolate and add a sprig of mint.

Chef Chuck's Strawberries and Chocolate Mascarpone Cream

Fragole

Summer is near and the strawberries are a wonderful sign of the season. Sliced organic strawberries, sweetened with reduced balsamic vinegar and chocolate mascarpone cream, what a refreshing dessert.


Strawberries and Mascarpone Cream
1 pound fresh organic strawberries
1/2 cup balsamic vinegar
8 ounces mascarpone cheese
1 tablespoon unsweetened cocoa
3/4 cup whipping cream
2 tablespoons powdered sugar


In a small pot on medium heat reduce balsamic vinegar to a 1/4 cup, this takes about 10 minutes. Meanwhile prepare cream in a mixer, beat whipping cream with sugar till firm peaks form. In another bowl whip the mascarpone cheese till soft add cocoa, then fold in whipped cream. Layer in a glass, cream, strawberries and a drizzle of balsamic. If balsamic thickens too much, reheat.