Tortino Di Frutta Di Bosco Mixed Berry Pudding Recipes

TORTA FRUTTI DI BOSCO WITH RICOTTA WHIPPED CREAM

Steps:

• Preheat oven to 350 degrees.
• Lightly spray an 11 inch removable bottomed tart pan with cooking spray.
• Cream butter and sugar in a large mixing bowl.
• Add egg yolks, one at a time, and continue mixing until smooth.
• Add lemon zest and cinnamon.
• In a separate bowl, whip egg whites and salt until stiff peaks form.
• Gently fold egg whites into egg yolk mixture.
• Fold flour into mixture until just blended.
• Pour mixture into tart pan and spread evenly.
• Top with 3 cups of mix berries (reserve remaining berries for topping).
• Lightly press fruit into mixture.
• Place in oven and bake for 1 hour.
• Remove from oven and allow to cool.
• In small bowl, mix ricotta, powdered sugar, and vanilla until well blended.
• Set aside.
• In a large bowl, whip cream until soft peaks form.
• Add ricotta mixture and continue to whip until smooth.
• Dust cake with powdered sugar and top with remaining fruit.
• Serve with ricotta whipped cream.

MIXED BERRY TIRAMISU

Steps:

• Place berries in a large bowl. Mix 1/3 cup sugar, orange zest and orange juice; toss gently with berries. Refrigerate, covered, 45 minutes., Beat cream until soft peaks form. In another bowl, mix mascarpone cheese, vanilla and remaining sugar. Fold in whipped cream, a third at a time., Drain berries over a shallow bowl, reserving juices. Dip ladyfingers in reserved juices, allowing excess to drip off; arrange in a single layer on bottom of a 13x9-in. dish. Layer with half the berries and half the mascarpone mixture; repeat layers, starting with ladyfingers., Refrigerate, covered, overnight. If desired, top with additional berries before serving.

TORTINO

Steps:

• Preheat oven to 350°F.
• Heat oil in 9-inch ovenproof skillet, preferably nonstick, on medium heat.
• Add leeks, garlic and zucchini and sauté until vegetables are tender, about 4 to 5 minutes.
• Stir in thyme leaves. Cool for 15 minutes.
• Beat together eggs, cream, salt, pepper and hot sauce. Pour over vegetables. Place in oven and bake for 10 minutes.
• Sprinkle over cheese and bake 10 to 15 minutes longer or until eggs are set.
• Slide out of skillet, cut into squares and serve either warm or at room temperature.

MIXED BERRY BREAD PUDDING WITH LEMON FONDANT (TYLER FLORENCE)

Steps:

• Preheat oven to 350°F Generously butter a large casserole dish, or 8 6-ounce ramekins. Pour in sugar, and rotate dish so all of the buttered surfaces are coated with sugar; knock out any excess sugar.
• In a medium bowl, whisk together eggs, milk, cream, vanilla, lemon zest and sugar, until well combined.
• Roughly tear bread into large pieces with your hands. Add bread to custard and stir to combine. Spread berries evenly over the bottom of the casserole, or divide amongst the prepared ramekins. Pour custard mixture into pan or divide amongst ramekins, and push down to submerge the bread. Sprinkle the top evenly with additional sugar, then refrigerate 10-15 minutes to soak.
• Bake in preheated oven 25 minutes, or until puffy, the custard is set, and the top is golden-brown. Set aside.
• In a mixing bowl, stir together confectioner's sugar, water, lemon zest and lemon juice, until smooth.
• When slightly cooled, if using individual ramekins, invert each pudding onto a serving plate; otherwise, simply dish a portion onto each plate. Drizzle pudding with lemon fondant. Serve with additional fresh berries.