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Puddings and Creams
Chilled Cheese Dessert/Crema di Mascherpone (using egg yolks, heavy cream, cognac, decorated with berries)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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White Wine Sauce (using potato flour, sugar, eggs and lemon)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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crema di Bagnomaria
Crema di Bagnomaria/ Rich steamed custard (with milk, Castor sugar, lemon and vanilla)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Semolino Pudding (using milk, raisins, butter, eggs, rum and lemon rind)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Almond Ice Cream (using milk, sugar, almonds, gelatine and eggs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Toasted Almonds Pudding (using milk, sugar, almonds, lady fingers and eggs)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Bianco Mangiare (using sweet and bitter almonds, powdered sugar, cream, orange blossom water and isinglass)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Whipped Custard (using egg yolks, powdered sugar, isinglass and cherry-laurel leaves)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Cream (using milk, sugar, egg yolks and vanilla flavoring)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Cottage Cheese Filling/Ripieni di Ricotta (using ricotta cheese, chocolate bits, orange rind and milk)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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