Italy is famous for fashion, football, Vespas and espresso. But most of all, Italy is famous for its fabulous food. Italian cuisine spans everything from pizza and pasta to sophisticated meat and fish dishes. It also includes classic desserts and baked goods.
Makes 2 litres
2 egg yolks
2 tbsp Dansukker Vanilla Sugar
160 g Dansukker Superfine Sugar
100 ml Dansukker Glucose Syrup
500 ml whipping cream
250 g dark chocolate, melted
100 g praline, chopped
The zest of 1 untreated orange
Combine the eggs, yolks, vanilla sugar, caster sugar and glucose syrup in a heat-proof bowl.
Place the bowl over a saucepan of barely simmering water and whisk the mixture with an electric whisk for 6-8 minutes or until it turns light and thick. Remove from the heat and allow to cool off slightly.
Whisk the cream. Carefully fold in the whipping cream into the egg mixture and mix until smooth.
Pour in the melted chocolate, a little at a time, add the crushed praline and stir. Add the orange zest.
Pour the mixture into a 2 litre tin or two smaller tins and freeze for 6 hours or overnight.
Allow the semifreddo to sit at room temperature before serving. Serve straight away, directly from the tin, or spoon into individual bowls.
200 ml strong coffee
4 tbsp Amaretto
75-100 g savoiardi biscuits
4 egg yolks
125 ml Dansukker Granulated Sugar
300 g cherries
250 g mascarpone
250 g low-fat fromage frais
1 tsp Dansukker Vanilla Sugar
Mix together the coffee and liqueur. Line a mould with the savoiardi biscuits and sprinkle the coffee mixture over them. Leave them to stand to allow the biscuits to soak up the coffee.
Put the egg yolks and sugar in a glass bowl and place the bowl over a saucepan of hot water. Keeping the water at a simmer, whisk constantly until the mixture has thickened. Stand aside to cool.
Rinse and pit the cherries. Dry them on kitchen paper, then stir them into the egg mixture.
Mix together the mascarpone, fromage frais and vanilla sugar.
Spread half of the mascarpone mixture over the biscuits. Spread the egg and cherry mixture on top, then cover with the remaining mascarpone mixture. Dust with cocoa powder.
500 g organic lemons
500 ml vodka
400 ml Dansukker White Syrup
Italian lemon liqueur, a fresh-tasting summer drink.
Wash and thinly peel the lemons. Stir together the vodka and syrup in a jar. Add the lemon peel and close the jar tightly. Leave in a dark place for 2-3 weeks. Strain, discard the peel and pour the liquid into a bottle. Serve the liqueur cold with ice cubes as an aperitif, or diluted with mineral water.
500 g raspberries
4 egg yolks
100 g Dansukker Granulated Sugar
200 ml milk
150 ml whipping cream
100 ml Dansukker Glucose Syrup
Beat the egg yolks with the sugar. Bring the milk, cream and glucose syrup to the boil. Beat the warm milk mixture into the egg mixture. Add the raspberries. Strain through a fine-meshed sieve.
Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally. If desired, serve the ice cream with a small biscuit.
The raspberries can be replaced with other berries, or with 1 dl of finely chopped basil or 2 tbsp whisky. In this case, replace the granulated sugar with the same quantity of Muscovado sugar. Serve the whisky ice cream with a good quality chocolate biscuit and some raspberries.
makes about 50
240 g plain flour
200 g Dansukker Light Muscovado Sugar
2 g Dansukker Vanilla Sugar
30 ml Cointreau or Grand Marnier
Juice and grated zest of 1 untreated orange
30 g butter or margarine
200 g shelled almonds
Combine the dry ingredients in a bowl. Add the liqueur, orange zest, butter or margarine and egg and stir to make a dough. Work in the almonds. Put the dough in a plastic bag and refrigerate for at least 30 minutes.
Divide the dough into two parts. Sprinkle the work surface with flour and roll each part into lengths about 3 cm in diameter. Put the lengths on a baking sheet lined with baking parchment. Bake at the centre of the oven at 175 °C for approx. 12 minutes. Cut the lengths into pieces 1 1/2 cm wide. Return them to the baking sheet, cover with baking parchment and bake for a further 10 minutes. Leave to cool on a wire rack. Store in a dry, airtight container.
150 ml Dansukker Granulated Sugar
150 ml plain flour
1 1/2 tbsp cocoa powder
1 tsp baking powder
2 tbsp boiling water
500 ml double cream
100 ml fresh basil, finely chopped
100 ml Dansukker Jelly Sugar Multi
2 tbsp Dansukker Light Syrup
Dansukker Icing Sugar
Line an oven pan (the type that slots into the oven) with greaseproof paper, and grease the paper. Beat the eggs and sugar until white and fluffy. Mix together the plain flour, cocoa powder and baking powder and fold them into the cake mixture along with the water. Pour the cake mixture into the oven pan and bake in the centre of the oven at 250°C for about 5 minutes. Turn the cake out onto a sheet of greaseproof paper sprinkled with caster sugar. Leave to cool. Cut out round discs using the glasses that the panna cotta will be served in.
Combine the double cream, basil and jelly sugar in a saucepan and boil for 30 seconds. Pour into four glasses and refrigerate until serving. Turn the panna cottas out on top of the cake bases. Drizzle syrup over the panna cotta. Decorate with fresh raspberries. Dust some icing sugar over the raspberries.
about 8 servings
400 g pastry dough
Flour for the worktop
250 g ricotta cheese
250 g mascarpone cheese
Juice and grated zest of 1 untreated lemon
125 g Dansukker Granulated Sugar
6 egg yolks
6 egg whites
Roll out the pastry on a floured worktop until it is 5 cm wider than a 25 cm pie dish. Line the pie dish with the pastry, leaving the excess pastry hanging over the side.
Mix together the two cheeses, the lemon juice and zest, half the sugar and five of the egg yolks.
Beat the egg whites until stiff. Add the remaining sugar and beat for another two minutes. Fold the egg white mixture into the cheese mixture.
Pour the filling into the pastry case and fold the surplus pastry edge over the filling. Lightly beat the egg yolk and brush it on the pie crust. Bake in the centre of the oven at 175 °C for 30 minutes. Refrigerate for at least 2 hour.
4 egg yolks
3/4 dl Dansukker Organic Cane Sugar Fairtrade
1 dl Marsala wine or other sweet wine
Fruit or berries
First, arrange fruit and/or berries in four attractive glasses.
Beat the egg yolks and sugar in a bowl until fluffy.
Boil the water in a saucepan and place the bowl with the egg mixture over the water. Add the wine and until the mixture is stiff and holds its shape.
Spoon the zabaglione over the fruit or berries. Serve immediately.
1 tbsp Dansukker Light Syrup
2 tbsp oil
2 garlic cloves
100 g mozzarella, grated
Rinse and dice the tomatoes. Combine the tomatoes, oil, syrup, garlic, chopped basil, salt and pepper in a bowl and refrigerate for 30 minutes. Cut eight diagonal slices of baguette. Press some of the liquid from the filling and distribute the filling on the baguette slices. Top with the mozzarella. Bake at 200°C until the mozzarella is golden (5-10 minutes). Serve immediately.
4 dl water
25 g fresh yeast
½ dl olive oil
2 tsp salt
1 tbsp Dansukker Bread Baking Syrup
½ - 1 dl fresh herbs, e.g. oregano, thyme or basil
1 ½ dl durum wheat flour
About 6 dl strong bread flour
Glaze and decoration
½ dl olive oil
1 grated garlic clove
10 sun dried tomatoes, cut into pieces
15-18 black olives, halved
¼ dl pine nut kernels
1 tbsp salt flakes
Use a food processor if possible, as this bread takes a long time to make.
Crumble the yeast into a mixing bowl, pour in the water and syrup and stir until dissolved. Add the flour and herbs and work the dough at a slow speed for 2-3 minutes. Mix in the oil and work the dough for a further 10 minutes. Add salt, then work the dough at high speed until it leaves the sides of the bowl clean (5-8 minutes).
Brush a wide baking tray with olive oil and place the dough in it. Brush the top with olive oil and cover with clingflim. Leave to rise for 2 hours. Tip the dough onto a floured pastry board. Cut it into three lengths, then cut each length into 5 to 6 equal pieces. Place on a baking tray lined with baking parchment. Mix together the olive oil and grated garlic. Make indentations in the dough pieces with your fingers and brush with the oil mixture. Press two olive halves and two tomato pieces into each piece of dough. Sprinkle with pine nuts and salt flakes.
Put the baking tray into a 250°C pre-heated oven and spray liberally with water using a spray bottle. Bake for 8 minutes. Leave to cool on a wire rack. The focaccia can be frozen. The frozen focaccias can be heated for a couple of minutes in the oven before serving.