{"id":4101,"date":"2012-06-26T18:50:20","date_gmt":"2012-06-27T01:50:20","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=4101"},"modified":"2012-06-26T18:50:20","modified_gmt":"2012-06-27T01:50:20","slug":"three-summer-friends-crostata-bavarese-panna-cotta-yum","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2012\/06\/26\/three-summer-friends-crostata-bavarese-panna-cotta-yum\/","title":{"rendered":"Crostata di Frutta &#124; Three Summer Friends:  Crostata, Bavarese, Panna Cotta..Yum!"},"content":{"rendered":"<div class=\"wlWriterHeaderFooter\" style=\"float: none; margin: 0px; padding: 0px 0px 0px 0px;\"><script src=\"http:\/\/www.google.com\/buzz\/api\/button.js\" type=\"text\/javascript\"><\/script><\/div>\n<p>Guest Blogger: Brianne Wetovick<br \/>\nSummer is here!\u00a0 The longest day of the year came and went and no we can really say that summer is upon us!\u00a0 Gardens and flowers are growing and blooming, and kids are rushing to the freezer for popsicle after popsicle.<br \/>\nThinking about the garden and upcoming summer festivities, there\u2019s going to be berries galore, and guests eager to try them.\u00a0 Why not offer some desserts especially delicious while these berries are ripe?<br \/>\nYou can choose exactly what fruit to put onto this tart.\u00a0 What do you have in your garden?\u00a0 Have anything that generous friends or neighbors with gardens of their own shared with you?<br \/>\n<strong>Crostata di Frutta<\/strong><br \/>\nPrep time: 30 min | Total time: 3 hour | Servings:12<br \/>\nIngredients<br \/>\nFor waht is known as &#8216;Pasta Frolla&#8217; or crust<br \/>\n5 cups all-purpose\u00a0 flour<br \/>\n1 1\/3 cups butter<br \/>\n1 cup sugar<br \/>\n4 egg yolks<br \/>\nZest of 1 organic lemon<br \/>\n1 tsp vanilla flavoring<br \/>\n5\/8 cup sugar<br \/>\n1 pint milk<br \/>\n4 egg yolks<br \/>\n2 tablespoons flour<br \/>\n1 fresh vanilla pod<br \/>\n250 ml (1\/2 pint) whipping cream<br \/>\nFruit to cover the crust : strawberries, kiwi, figs, raspberries etc.<br \/>\nDirections<br \/>\nFor the crust or pasta frolla<br \/>\nLine an ovenproof pie \u00a0 dish with baking paper.<br \/>\nOn a wooden work surface, mix together the flour, sugar and butter, cut into little pieces. Rub the butter into the flour and sugar, until it is completely worked in. Work lightly so that the butter does not melt.<br \/>\nMake a mound out of this mixture and make a well in the center. Add the eggs yolks and lemon zest and vanilla.<br \/>\nWork the ingredients together, first with a fork, then with your hands, until you have a smooth, soft pastry dough.<br \/>\nWrap the pastry dough in plastic wrap and refrigerate it for at least 30 minutes,may require an hour more in warm weather.<br \/>\nPreheat the oven to 320\u00b0F.<br \/>\nRemove pastry from refrigerator, roll out to the size of the pie plate, cover with parchment or\u00a0 baking paper and place some dry beans on top to weigh it down and prevent from rising. Crust should be about 1\/2 inch thick<br \/>\nBake at 320\u00b0F for 15-20 minutes, until the crust is a\u00a0 golden hue. Remove the beans\u00a0 and baking paper and allow to cool.<br \/>\n<strong>For the custard topping<\/strong><br \/>\nSplit open the vanilla pod and place in a saucepan with the milk. Bring to a\u00a0 boil slowly.<br \/>\nIn a large bowl, vigorously beat the egg yolks with the sugar until\u00a0 light yellowcolor and frothy.<br \/>\nAdd the flour and beat well.<br \/>\nAdd the milk gradually, (remove the vanilla pod, scraping the seeds back into the milk) beating constantly with a whisk.<br \/>\nSlowly reheat, stirring constantly only in one direction until\u00a0 thick. The custard will thicken even more once it cools. Allow to cool, cover with plastic wrap to avoid a skin forming.<br \/>\nFold whipped cream into the cooled custard. Fill the cooled\u00a0 crust with this and decorate with fruit.<br \/>\nThis pie is best enjoyed at room temperature soon after it has been made,\u00a0 not refrigerated.<br \/>\n<strong>Panna Cotta<br \/>\n<img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.dolci.it\/sites\/dolci.it\/files\/styles\/420x280_scale_crop\/public\/2011\/panna_cotta.jpg\" alt=\"\" \/><\/strong><br \/>\nPrep time: 30 mins | Total time: 2 hours 30 mins | Servings: 8<br \/>\nIngredients<br \/>\nFor 6-8 small cr\u00e8me caramel-type moulds:<br \/>\n2 pints\u00a0 cream<br \/>\n3\u00a0 teaspoons of sugar<br \/>\nHalf a fresh vanilla pod<br \/>\n2 oz plain gelatin powder or agar ,agar<br \/>\n<strong>For the sauce:<\/strong><br \/>\n1 lb of ripe strawberries,\u00a0 blueberries, raspberries,kiwis<br \/>\nSugar<br \/>\n<strong>Directions <\/strong><br \/>\nSplit open the vanilla pod and place in a saucepan with the sugar and cream. Bring to a boil, stirring constantly.<br \/>\nWhen the mixture has come to a boil, add the gelatin or\u00a0 agar-agar, lower the heat and leave for two- three minutes.<br \/>\nPour the mixture into the molds, allow to cool and place in a refrigerator for at least 2 hours before serving.<br \/>\nWash and prepare the fruit, cutting it into small pieces.<br \/>\nAdd just enough sugar to sweeten (approx 1-2 teaspoons, depending on the fruit).<br \/>\nHeat on a low flame for a few minutes, just enough for the fruit to soften.<br \/>\nLeave to cool. Serve spooned over the panna cotta once out of its mold.<br \/>\n.<br \/>\n<strong>Bavarese di Frutta <\/strong><br \/>\n<strong><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/i0.wp.com\/www.coquinaria.it\/archivio\/cucina\/img_ricette\/bavaresefrutta.jpg?resize=283%2C191\" alt=\"\" width=\"283\" height=\"191\" \/><br \/>\n<\/strong><br \/>\n<strong><br \/>\n(photo credit: <a href=\"http:\/\/www.pasticceriapoldo.it\">www.coquinaria.it<\/a>)<\/strong><br \/>\n<strong>Fruit Bavarese<\/strong><br \/>\nPrep time: 10 mins | Total time: 2-4 hours | Servings: 10<br \/>\nIngredients<br \/>\n1 lb strawberries\/peaches\/apricots<br \/>\n1 fresh\u00a0 lemon<br \/>\n1\/2 cup sugar<br \/>\n1 cup cream<br \/>\n1 tablespoon plain gelatin powder<br \/>\n<strong>Directions<\/strong><br \/>\nSoak the leaf gelatin in cold water until it is soft.<br \/>\nWash the fruit and blend it with the\u00a0 lemon juice and sugar.<br \/>\nMelt the gelatin in 2 tablespoons of water in a pan on a very low heat, then blend into the fruit.<br \/>\nWhip the cream, adding some sugar if the fruit is still too acidic.<br \/>\nFold the cream into the fruit, using sweeping movements from the bottom to the top, mixing well while taking care to keep it all fluffy.<br \/>\nLightly oil the molds with almond oil. Pour the mixture into it. Tap the mold\u00a0 to release any trapped bubble and leave in the fridge for 4 hours (less time is needed if in small individual molds).<br \/>\nWhen you serve it, take the mold out of the fridge and turn it upside down onto a plate. If it does not come out, tap gently or place for a few seconds in hot water.<br \/>\nThis dessert works very well prepared the day before you serve it. You can decorate the bavaresi by placing mint leaves, flowers, strawberries etc on it.<br \/>\nThere you have it!\u00a0 Desserts that take advantage of your summer garden and will leave your guests asking for the recipe!\u00a0 I\u2019d better start rounding up some strawberries\u2026.<br \/>\nFor more great recipes get your copy of <a href=\"https:\/\/www.marialiberati.com\">The Basic Art of Italian Cooking: Holidays &amp; Special Occasions-2nd edition<\/a><br \/>\n<a href=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2012\/06\/97819289111974.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter size-large wp-image-4104\" title=\"9781928911197\" src=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2012\/06\/97819289111974-780x1024.jpg?resize=780%2C1024&#038;ssl=1\" alt=\"\" width=\"780\" height=\"1024\" \/><\/a><br \/>\n<strong>*June 27-29 See you at the Gourmet Food and Wine Show in Atlantic City<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Guest Blogger: Brianne Wetovick Summer is here!\u00a0 The longest day of the year came and went and no we can really say that summer is upon us!\u00a0 Gardens and flowers&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27,47,11,48],"tags":[1723,686,975,300,1724,1725,1046,997,1726,1727,1345],"class_list":["post-4101","post","type-post","status-publish","format-standard","hentry","category-caro-diariodear-diary","category-la-dolce-vita-dessert-recipes","category-recipes","category-summer-recipes","tag-bavarese","tag-berries","tag-celebrity-chef-maria-liberati","tag-crostata","tag-easy-gourmet-recioes","tag-easy-summer-dessert-recipes","tag-easy-summer-recipes","tag-female-celebrity-chef-maria-liberati","tag-panna-cotta","tag-summer-fruit","tag-the-basic-art-of-italian-cooking-by-maria-liberati-tm"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/4101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=4101"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/4101\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=4101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=4101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=4101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}