How To make Amaretto Hazelnut Macaroon Cheesecake
Hazelnut crust----- 1 c Hazelnuts-roast 10min at 350
3 Egg whites
2 ts Vanilla
2 c Powdered sugar
1/2 c Sugar
1/8 ts Salt
Filling
1/2 c Amaretto
3 ts Gelatin :
unflavored
2 ts Vanilla
1 1/2 lb Cream cheese
3/4 c Sugar
2 tb Lemon juice
1 t Lemon zest
2 c Cream
Hazelnut macaroon: heat oven to 350. grease 10 inch springform pan. line with parchment (DO NOT USE WAX PAPER AS IT STICKS HORRIBLY !). grease parchment. line a cookie sheet with greased parchment whisk together eggs and vanilla. remove as much skin from the hazelnuts as is convenient. chop the nuts in a food processor with one cup of the powdered sugar for 30 sec. add both powdered and regular sugar. pulse a few times to combine. with processer running, pour in egg mixture. process for 15 sec until smooth reserve 1/2 - 1/3 cup batter. pour remaining into springform, smooth with spatula. pour reserved batter onto cookie sheet, spread in a 7-8 inch disk bake crust 25-30 min., disk 20-25 min. cool on wire rack chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto (DO NOT SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !) carefully remove crust (VERY CAREFULLY). replace bottom of springform with foil wrapped cardboard circle. replace crust amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto, let stand 5 min. heat in sauce pan with hot (not boiling) water stirring for 4 min.. leave in hot water to stay warm beat cream cheese in mixer for 1 min. add lemon juice and zest, mix. beat cream to soft peaks. fold 1/3 cream into cream cheese. fold in remaining whipped cream. fold in soaked macaroon disk bits scrape into prepared pan, cover with plastic wrap. refridgerate at least 3 hrs. (preferably overnight) Recipe By : paris@gene.com (Ken Paris)
How To make Amaretto Hazelnut Macaroon Cheesecake's Videos
DOLCETTI (6 gusti) FRESCHI, VELOCISSIMI e congelabili
Per una coccola deliziosa che si scioglie in bocca! Dolcetti semplici e velocissimi ottimi per il caffè o al termine di una bella cena tra amici.
INGREDIENTI:
PER PRALINE AL COCCO
- Polvere di Cocco 83g
- Zucchero a velo 33g
- Ricotta vaccina 166g
PER PALLINE FESTOSE
- Ricotta vaccina 75g
- Zucchero a velo 50g
- Cacao amaro 30g
- Biscotti secchi 85g
PER BACETTI DI AMARETTI
Mascarpone
Amaretti
Latte e/o caffè
Cocco in polvere
PROCEDIMENTO
PER PRALINE AL COCCO
Uniamo la polvere di cocco e lo zucchero a velo, mescoliamoli e poi aggiungiamo la ricotta. Uniformiamo bene l'impasto fino a renderlo omogeneo e poi creiamo delle palline e le ricopriamo. Possiamo sbizzarrirci! Possiamo mettere un frutto secco o altro al suo interno e ricoprirlo con polvere di cocco o nocciole tritate e molto altro. Si possono mangiare subito o dopo averle lasciate freddare una decina di minuti i frigo. Ma sono ottime anche da congelare e tirare fuori all'occorrenza.
PER PALLINE FESTOSE
Tritiamo i biscotti secchi, aggiungiamo la polvere di cacao amaro e lo zucchero a velo, uniformiamo bene e poi aggiungiamo la ricotta e il burro sciolto, Mescoliamo finché non si uniforma diventando un impasto omogeneo.
Quindi creiamo delle palline con le mani (più piccole sono più deliziose saranno) e le ricopriamo a piacimento: con cocco in polvere, con codette arcobaleno, con nocciole tritate o altro. Queste si possono mangiare subito, o ancora meglio dopo averle lasciate un'oretta in frigorifero a raffreddare. Ma sono ottime anche da congelare e tirare fuori all'occorrenza.
PER BACETTI DI AMARETTI
Prendiamo un cucchiaino di mascarpone e lo mettiamo sulla base piatta di un amaretto e lo copriamo con un altro amaretto. Togliamo eventuali mascarpone che fuoriesce e poi immergiamo nel latte o nel caffè (avranno due sapori completamente diversi), dopodiché lo ricopriamo di cocco.
Sono ottimi mangiati sul momento così gli amaretti risultano ancora croccanti e perfetti da accompagnare ad un caffè freddo.
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How to Make the BEST Chocolate Mousse Recipe EVER! | Tastemade Staff Picks
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RECIPE
Ingredients:
1 cup bittersweet chocolate chunks
1 3/4 cups heavy cream, chilled
3 large egg whites
1/4 cup sugar
Bittersweet chocolate, shaved, for garnish
Steps:
1. Temper chocolate, stirring until melted. Turn off the heat and let stand.
2. Beat heavy cream until it forms soft peaks. Set aside.
3. Whip egg whites with a hand mixer until soft peaks form, gradually adding in sugar.
4. Using a whisk, fold the tempered chocolate into the egg whites. Once fully incorporated, fold in the whipped cream. Transfer to a baking dish if desired, cover and refrigerate until set (about 1 hour).
5. Serve with shaved chocolate and enjoy!
#chocolate #recipe #dessert
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SUPPLIES/TOOLS:
Items In My Kitchen: (Amazon Affiliate Links)
*9-Inch Springform Pan:
*Sauce Bottle Dispenser:
*Agar Gelatin:
*Beyond Borscht Cookbook:
*The European Cake Cookbook:
*Copper KitchenAid Mixer:
*KitchenAid Handheld Mixer:
*CuisinArt Food Processor:
*Glass Mixing Bowls:
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Contents of this video:
00:00 Introduction
00:53 Making Chocolate Cookie Crust
01:56 Preparing Cheesecake Batter
03:44 Adding Gelatin to Cheesecake
04:33 Making Raspberry Sauce
05:50 Making Raspberry Swirls
07:00 Setting & Serving
08:47 Taste Test
#nobake #cheesecake #desserts #baking #valentinesday #tatyanaseverydayfood
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Per il fine pasto perfetto, avete mai provato ad abbinare il gusto intenso del caffè con la croccante dolcezza dei miei Amaretti d'Italia?
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Ingredients;
2 cups whole milk
2 eggs
3 Tbsp corn starch
1 tsp vanilla extract
Pinch of salt
1/2 cup sugar