Difference between revisions of "User:RahalMccall69"

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(Pelle headed for Italy start, ex)
(How sweet it is! Treat yourself to classic Italian cocktails, desserts)
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Hope you've saved room for dessert! They've made  earlier in the show. Now, it's time for the Scottos to whip up some sweet treats and a classic Italian cocktail.
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Sgroppino Float聽
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Ingredients:
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4 champagne glasses<br>1 ounce raspberry syrup<br>4 scoops lemon ice cream (1 scoop per glass)<br>12 ounces sparkling wine, e.g., Prosecco, Asti Spumante or Champagne (for a non-alcoholic twist,ginger ale can be substituted)<br>4 ounces vodkaPour raspberry syrup into bottom of each champagne glass. Add one scoop lemon ice cream to each glass. Combine vodka and sparkling wine and fill to the top.<br>
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Espresso Amaretto Mousse
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Ingredients:
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Cream:
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1 cup Mascarpone cheese, room temperature<br>陆 cup powdered sugar<br>2 eggs separated into whites and yolks<br>1 double espresso coffee, Italian Style, chilled<br>1 pinch of salt<br>Base:
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24 Amaretto cookies, roughly smashed<br>陆 cup Amaretto di Saronno Liqueur or equivalent almond-based liqueur<br>Garnish:
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Chocolate shavings<br>Toasted almond slices<br>Cocoa powderIn a bowl, whisk the 2 egg whites with half the sugar and salt until set. In another bowl, whisk the egg yolks with the other half of the sugar and the chilled espresso. Fold the two components together, and then the mascarpone cheese, previously brought to room temperature. Roughly pulse in blender (or hand smash) the cookies, adding the liqueur at times. The mix has to be wet, but still have a consistency/crunch. Layer the cookie mix at the bottom of the glass and fill up the martini glass with the cream halfway and then add a layer of cookie mix and then top with a layer of cream to the top of the glass.聽
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Set in the fridge, covered with plastic wrap, for at least 2 hours and serve chilled, garnished with chocolate shavings, toasted almonds and cocoa powder.
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Caramel Bourbon Bread Pudding
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For Bread:
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陆 loaf brioche, crust removed, cut medium dice<br>录 cup light brown sugar聽<br>For Anglaise:
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2 tablespoons vanilla extract<br>9 egg yolks<br>1 quart heavy cream<br>录 cup sugar granulatedFor Caramel Sauce:
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Graziano Pelle looks likely to start for Italy against Malta this evening and the man who launched his career, Delio Rossi, is pleased for him.
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1 cup granulated sugar<br>6 tablespoons salted butter, cut into 6 pieces<br>陆 cup heavy cream<br>1 teaspoon slat<br>4 ounces Maker鈥檚 Mark Bourbon<br>In large bowl, toss brown sugar and bread to evenly coat and set aside.
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For the bread, preheat oven to 325 degrees. In 2-quart pot, heat heavy cream, sugar and vanilla to a simmer. In a separate bowl, whisk egg yolks then temper with half of the hot cream mixture then whisk in remaining cream mixture. Simmer over low heat, whisking continuously until the mixture thickens and coats the back of a spoon. Pour anglaise into bowl containing the sugar and brioche and fold. Place in baking dish set in a water bath and cook for 45 minutes until golden brown on top.
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To make the caramel sauce, heat the granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will melt into a thick brown, amber-colored liquid as you continue to stir. Once sugar is completely melted, immediately add the butter (be careful because the caramel will bubble rapidly when the butter is added). Stir the butter into the caramel until it is completely melted, about 2 to 3 minutes. Slowly drizzle in 陆 cup heavy cream while whisking. Note: Since the heavy cream iscolder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow mixture to boil for 1 minute. Remove from heat and whisk in 1 teaspoon of salt and bourbon. Allow to cool down before using.
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To assemble the bread pudding, cut bread pudding into 2 陆 inch squares, top with caramel sauce and whipped cream and serve.<p>Related Articles:</p><ul><li><a href=http://www.louisvuitton-pascher.com>Louis Vuitton Siracusa</a></li><li><a href=http://www.louisvuitton-pascher.com>Louis Vuitton Sistina</a></li><li><a href=http://www.louisvuitton-pascher.com>Louis Vuitton Speedy</a></li></ul>
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Graziano Pelle's excellent start to the season for Southampton may have earned him the chance to lead the line for Italy against Malta.
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Pelle was favoured over Mario Balotelli for a place in Antonio Conte's squad and the Italian press believe he will start this evening.
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Italy beat Azerbaijan 2-1 in their last outing, but their strikers didn't find the net, instead relying on defender Giorgio Chiellini to score twice, as well as netting an own goal.
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Simone Zaza is injured and Pelle may well be paired with Ciro Immobile in attack against minnows Malta, which is a good chance to make his mark.
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For Delio Rossi, the coach who spotted Pelle at Lecce, the achievement will owe everything to hard work.
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"When he was at Lecce he still had a lot of things to work on, but Graziano is one of those who is self-motivated and has earned everything he has achieved on the pitch.
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SEE ALSO:
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"I am very happy with how his career has developed. It goes to show that you get results in the end."
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Pelle started his career at Lecce where he came through the youth ranks to play in the senior side between 2004 and 2007 before travelling to the Netherlands and AZ.
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Was Graziano Pelle the signing of the summer?
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Paul WatsonPaul Watson wrote for Football Italia for four years before fleeing to the tiny Micronesian island of Pohnpei to coach the world's lowest ranked national football team. On his return he released a book called 'Up Pohnpei' in February 2012. A documentary called The Soccermen follows in early 2014 and a feature film of the book is in production. Paul is currently head coach at a new Mongolian Premier League club and is charged with the mission of creating the strongest team in Mongolian football history.
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Register for HITC Sport - Daily Dispatch
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"><p>Related Articles:</p><ul><li></li><li></li><li></li></ul>
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Revision as of 21:54, 31 October 2014

Hope you've saved room for dessert! They've made earlier in the show. Now, it's time for the Scottos to whip up some sweet treats and a classic Italian cocktail. Sgroppino Float聽 Ingredients: 4 champagne glasses
1 ounce raspberry syrup
4 scoops lemon ice cream (1 scoop per glass)
12 ounces sparkling wine, e.g., Prosecco, Asti Spumante or Champagne (for a non-alcoholic twist,ginger ale can be substituted)
4 ounces vodkaPour raspberry syrup into bottom of each champagne glass. Add one scoop lemon ice cream to each glass. Combine vodka and sparkling wine and fill to the top.

Espresso Amaretto Mousse Ingredients: Cream: 1 cup Mascarpone cheese, room temperature
陆 cup powdered sugar
2 eggs separated into whites and yolks
1 double espresso coffee, Italian Style, chilled
1 pinch of salt
Base: 24 Amaretto cookies, roughly smashed
陆 cup Amaretto di Saronno Liqueur or equivalent almond-based liqueur
Garnish: Chocolate shavings
Toasted almond slices
Cocoa powderIn a bowl, whisk the 2 egg whites with half the sugar and salt until set. In another bowl, whisk the egg yolks with the other half of the sugar and the chilled espresso. Fold the two components together, and then the mascarpone cheese, previously brought to room temperature. Roughly pulse in blender (or hand smash) the cookies, adding the liqueur at times. The mix has to be wet, but still have a consistency/crunch. Layer the cookie mix at the bottom of the glass and fill up the martini glass with the cream halfway and then add a layer of cookie mix and then top with a layer of cream to the top of the glass.聽 Set in the fridge, covered with plastic wrap, for at least 2 hours and serve chilled, garnished with chocolate shavings, toasted almonds and cocoa powder. Caramel Bourbon Bread Pudding For Bread: 陆 loaf brioche, crust removed, cut medium dice
录 cup light brown sugar聽
For Anglaise: 2 tablespoons vanilla extract
9 egg yolks
1 quart heavy cream
录 cup sugar granulatedFor Caramel Sauce: 1 cup granulated sugar
6 tablespoons salted butter, cut into 6 pieces
陆 cup heavy cream
1 teaspoon slat
4 ounces Maker鈥檚 Mark Bourbon
In large bowl, toss brown sugar and bread to evenly coat and set aside. For the bread, preheat oven to 325 degrees. In 2-quart pot, heat heavy cream, sugar and vanilla to a simmer. In a separate bowl, whisk egg yolks then temper with half of the hot cream mixture then whisk in remaining cream mixture. Simmer over low heat, whisking continuously until the mixture thickens and coats the back of a spoon. Pour anglaise into bowl containing the sugar and brioche and fold. Place in baking dish set in a water bath and cook for 45 minutes until golden brown on top. To make the caramel sauce, heat the granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will melt into a thick brown, amber-colored liquid as you continue to stir. Once sugar is completely melted, immediately add the butter (be careful because the caramel will bubble rapidly when the butter is added). Stir the butter into the caramel until it is completely melted, about 2 to 3 minutes. Slowly drizzle in 陆 cup heavy cream while whisking. Note: Since the heavy cream iscolder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow mixture to boil for 1 minute. Remove from heat and whisk in 1 teaspoon of salt and bourbon. Allow to cool down before using.

To assemble the bread pudding, cut bread pudding into 2 陆 inch squares, top with caramel sauce and whipped cream and serve.

Related Articles:

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