This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her grand daughter Marie Noviello Casazza and her great grand daughter-in-law.....Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com. . . Buon appetito!
Tuesday, September 27, 2016
CHOCOLATE, ESPRESSO & BRANDY SYLLABUB
Syllabub is a mousse-like dessert popular in Europe in the 16th through the 19th centuries. The dessert is made with wine, cider, or brandy. I added espresso to give it an Italian flavor and chocolate. . .because it made it even better!!
½ cup (125 ml) hot espresso ¼ cup (60 ml) dark chocolate or semi-sweet chocolate chips
½ cup (125 ml) granulated or light brown sugar
½ cup (125 ml) brandy Grated zest of 1 orange
2 cups (500 ml) heavy whipping cream
Orange zest strips, for garnish
In a small bowl, combine the hot espresso, chocolate, sugar, orange zest, and brandy.
Stir well, cover with plastic wrap and let sit on counter until cool.
When espresso mixture is cool, pour heavy cream into a large bowl and whip until medium-firm peaks form.
Spoon out about ½ cup (125 ml) of the whipped cream into another bowl, to use for garnish.
Slowly mix the coffee mixture into the large bowl of whipped cream.
Spoon into glasses and refrigerate until well chilled.
Top with a dollop of whipped cream and orange zest strips.
Serves 4 to 6 (depending upon the size of your serving glasses)