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Panettone Zuccotto Recipe

Panettone Zuccotto Recipe

  Zuccotto is an Italian dessert with origins in Florence, believed to have been inspired by the city’s famous “Duomo” (cathedral dome). Regardless of its origins, it is a dessert made throughout all of Italy, with each area adding its own regional touch, via citrus fruits, local nuts, chocolate, liqueurs and even the cake used to form the dome, resulting in vary flexible and delicious dessert.       Do not be deceived by the look of the zuccotto – it is not the prettiest dessert you’ll see around.  The elegance and creativity of this dessert is shown in how it is filled and the skill required to “turn it out” onto a serving platter, the final decorative touches and flavour …. all things you will want to show off to your guests as they will not believe you have made the dessert yourself without breaking a sweat. As mentioned above, the variations of this dessert are many and once you’ve learnt the basic steps you really can make it your own.  My version uses panettone and quality ingredients.  The decision in what to use in the filling is really the hardest part of this recipe.   Ingredients 1kg ricotta 200g whipped cream 140g caster sugar 70g candied fruit, diced 50g dark chocolate, chopped 600g panettone, cut into 2 round discs and the rest lengthways, approximately 2.5 cm thick 200g pistachio kernels 200-300ml strong black coffee, sweetened with sugar cocoa powder, for dusting icing sugar, for dusting   Instructions 1. Line a deep bowl, approximately 15cm in diameter, with clingwrap ensuring all parts are covered and allowing excess over the sides. 2. Place the ricotta into …

things we’re loving right now

things we're loving right now

1. Eating seasonally. We always love to talk food but when the seasons change it gives us a new topic to discuss, what is local and in season? Fennel is one vegie that’s currently got me captivated thanks to my Mum and luckily Autumn is the perfect time for it! 2. Ankle boots. They seem to be everywhere as winter approaches but I still haven’t found the perfect pair. This pair from Gorman is pretty close though!   3. Learning new Italian words such as farfallone which means a big butterfly or colloquially used to refer to someone who flirts a lot! 4. Thick, delicious Tasmanian Leatherwood Honey. My boyfriend is even getting up in time for breakfast before work when he knows he can have this slathered on rye bread with butter. Plus the tin is super cute on my kitchen bench. What are you loving right now? Love, your angel, Trudy

Last minute chocolate spiders

Last minute chocolate spiders

Picture this. It’s 4pm on a Saturday afternoon and you’ve just got a phone call. Your friends are having an impromptu BBQ at 6pm and because you always bring the sweets they’ve asked you to bring something for dessert. The problem is you are currently watching Real Housewives of Beverley Hills and really don’t want to hang out in the kitchen for the next two hours. Solution? Super simple chocolate spiders! Ingredients 1 packet of original fried noodles (from the Asian aisle in your supermarket) 2 tablespoons of crunchy peanut butter or Gianduja 200grams Belgian dark chocolate 1. Microwave dark chocolate and peanut butter or Gianduja in a microwave safe bowl for about 60 seconds on high. If not melted, then microwave again in 5 second intervals. 2. Mix well until it is a smooth paste. 3. Add noodles and coat them well. 4. Spoon the mixture onto a grease-proof paper, or into individual paper patty pans. 5. Place in refrigerator until set. This recipe will make about 15-20 chocolate spiders, the perfect amount for a BBQ with friends!

la vie en lavande

la vie en lavande

  Is there anything more Provençale than a cup of tea, the aroma of lavender wafting through the kitchen and perhaps a little Edith Piaf background music?  Possibly not, but that’s about as French as I get.  Unless you count my trusty pink Le Pliage bag and an expired passport which proudly boasts a French customs stamp when I visited circa 1996.  And whilst I have been dreaming of a week or two wandering through Parisian markets, galleries and eating at a local boulangerie and sipping wine at a bistro for almost two years now, it is my freshly baked lavender and almond biscotti and earl grey tea which allows me to continue to dream la vie en rose.   Follow my recipe here.      

yuletide bake off

yuletide bake off

  Just when we thought we couldn’t possible eat any more on Christmas day, the dessert challenge was laid down  ….     T and J, face to face, ready to unveil their bake off masterpieces.         Very impressive desserts indeed!  But what they didn’t factor in was that nonna D, with decades of experience in the kitchen had made a little something of her own.  This little something has been a feature at Locale, much to the delight of our patrons, from time to time.     Whilst the French mastery of J’s vanilla and pearl sugar croquembouche and the modern take on T’s classics, aptly named the tiramitrifle (or was it trifle-mi-su?) were worthy of academy award accolades, it was the humble and unassuming strawberry pavlova roulade that stunned the crowds.  Cheers and praise were handed out to all and from the bottom of my heart, I thank all involved for those extra kgs that were gained whilst taste testing my way through the dessert buffet (someone had to be judge of course!).   So it seems my friends, that we have a couple of new Angels in the kitchen this year.  And whilst it isn’t a competition, they certainly raised the bar quite a few levels.  Not that we’re complaining, it means this little Angel & her hubby got to have a bake-free Christmas for a change.   What was the highlight of your Christmas table this year?   Love, your Angel,     Laura