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Puddings and Creams
Jelly Sauce (using jelly, orange rind and orange juice)
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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Fruit Whip/Crema Battuta con Frutta (using milk, egg whites and powdered sugar)
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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Apple Ice (Frozen dessert using cider, sugar and orange juice)
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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Frozen Peaches (using sugar, water and whipped cream)
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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Maraschino Sauce (using cream, maraschino liqueur and powdered sugar)
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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Macaroons/Biscottini (Wine-soaked almond macaroons, topped with whipped cream and red wine)
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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spumone
Spumone (multi-flavored Italian ice cream, using milk, egg yolks, chocolate, whipping cream and maraschino cherries)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cookbook, 160 Masterpieces of Italian Cookery" (The Culinary Arts Institute of Chicago, 1954)

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Spumoni/Mousse (using oranges, sugar, cream and pistachio nuts)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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flourless chocolate chestnut pudding
Dolce di Marroni Con Panna Montata (Flourless unbaked chestnut pudding using icing sugar, served with whipped cream)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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chestnuts
White Mountain/ Monte Bianco (made with chestnuts, cream, milk; flavored with vanilla and rum)
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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