from Chef Chris Nicosia from Sassi Restaurant
Nutella No-egg Dessert
INGREDIENTS
- 250 gm whole milk
- 250 gm Nutella
- 250 gm cream (heat to scald)
- 1 TBL gelatin
STEP BY STEP
- Mix milk and Nutella
- Heat cream in separate pot
- Add gelatin to cream and mix
- Pour cream into Nutella mixture blending as you pour
- Pour into glasses and let it set overnight uncovered
- Once cooled, you can cover it
Amaretti Cookie
- 8 oz Almond Paste – Dried (in a can)
- 1 C Sugar
- Incorporate in Kitchen Aid
- 2 egg whites
- Blend till smooth
- Put into piping bag
- Lightly greased pan with wax paper
- Put buckeye sized dollops
- 375º for 8-10 minutes
- Cook till they start to brown
Spinchi – Ricotta Fritters
- 1 LB ricotta
- 4 eggs
- Mix above
- 1/4 C sugar
- Cake flour
- Baking powder
- AP flour
- Vanilla
- stir
- Put little drops into 365º oil
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