Desserts

Desserts

By
Jim McDougall, Stefano de Pieri
Contains
13 recipes
Published by
Hardie Grant Books
ISBN
9781742703824
Photographer
Alan Benson

Stefano:

There is a varied selection of traditional Italian dessert in this chapter as well as something new. The influence of different cuisines and methods intersect and merge, reflecting the many cultures that have occupied the Italian peninsula over the centuries, from the endemic poverty of rural areas (which even managed to turn pig’s blood into a delicious soft pudding), to the influence of adjoining countries – France, Austria, Switzerland, Greece and other mediterranean countries.

Where to begin? We have revisited a few of our all-time favourites, such as panna cotta and tiramisu, and by contrast, a few desserts from the old Italian peasant culture, such as frittelle di carnevale and crostata.

Jim:

A dessert can make or break a dining experience. As the last course served, it is often the most memorable.

Modern pastry is a very exciting area for a chef to be involved in these days. New equipment and products such as liquid nitrogen, hot gelling agents, minus grills, cream guns, blast chillers, pacojets and thermomixes, just to name a few, are now common components in any restaurant pastry section. Innovative machinery and products do not make us better cooks, but they do enable us to push the boundaries of creativity. It is only our imagination that limits us.

This section consists mostly of simple recipes, and thankfully you will not be called upon to handle liquid nitrogen. These desserts are designed to be achieved without too much hassle, and they also offer some good foundations while introducing some interesting ideas.

Featured Recipes in this Chapter

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