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  DESSERT
Panettone Bread Pudding with Amaretto Sauce
Sauce:
½ cup whipping cream
½ cup whole milk
3 table spoons sugar
¼ cup amaretto liqueur
2 tablespoons cornstarch


Bring the cream, milk and sugar in to a boil in a saucepan over medium heat, stirring frequently. In a bowl mix amaretto and cornstarch to blend and then whisk into a cream mixtures. Simmer over the medium to low heat until it thickens for about 2 minutes.
Set aside and keep warm.

Bread Pudding:
1 pound panettone bread, crust trimmed, bread cut into 1-inch cubes
8 eggs
1 ½ cups whipping cream
2 ½ cups whole milk
1 ¼ cups sugar

Butter a 13x9x2 inch baking dish.
Spread the cubes of the panettone in the dish.
In a large bowl, whisk eggs, cream, milk and sugar to blend.
Pour the custard over the cubes.
Let stand for 30 minutes.
Cover and refrigerate.
Preheat the oven to 350 degrees F.
Bake until is set in a middle for about 45 minutes.
Spoon the bread pudding in to a serving bowls, drizzle with the warm amaretto sauce, and serve.

Ricotta Parfaits
1 cup ricotta cheese.
½ cup plain yogurt
½ cup raspberry jam
2 cups granola, divided
¼ cup sliced toasted almonds

In a small bowl, whisk the ricotta cheese and yogurt together until smooth. In each glass, layer 2 tablespoons of the ricotta mixture, 1 tablespoon raspberry jam and ¼ cup of granola. Repeat the layers. Spread the remaining ricotta mixture on top and garnish with toasted almonds before serving. Makes about four glasses.
   
       
  Sergio Turlione
Rigoletto's Cafe
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