Tag Archives: Dolce al cucchiaio

Light Sabayon With Pomegranate And Pistachios

Autumn has finally arrived and soon Foodfulife will turn two years old! Yep, two years ago I decided to start this incredible journey and Foodfulife is still going strong! To celebrate I will dedicate three recipes to the pomegranate, a wonderful fruit that contains important nutriments that can help us to boost our immune system during this season.


Pomegranate is rich in vitamins A, B, C; it contains minerals including potassium and phosphorus, sodium, magnesium, iron and important antioxidants such as flavonoids and phytoestrogens. It has anti-aging, anti-oxidising and anti-cancerous proprieties and it may be effective in reducing the risk of heart related diseases.
Pomegranate is also a very versatile fruit to use in recipes; its delicate flavour is sweet and slightly sour and it can be used in sweet as well as savoury dishes.


Today I am sharing an easy recipe with a light orange sabayon, crunchy pistachios and lots of pomegranates seeds. This is a deliciously creamy dessert with an interesting texture and lots of flavour!


Light sabayon with pomegranates and pistachios.

For 4 glasses

the seeds from 2 pomegranates

40 g toasted pistachio nuts (toasted in the oven for about 10 minutes )

340 g greek yogurt

for the sabayon

6 egg yolks

130 g of brown sugar

1 tablespoon orange liqueur



1. In a stainless steel bowl, combine the eggs with the sugar.

2. Place the bowl over a bain-marie (with very hot water, but not boiling) over a very low heat, then whisk the mixture.

3. Add a tablespoon of orange liqueur, whisk for a few more minutes, then turn off the heat and set aside to cool.


4. Once the sabayon has cooled, mix gently with the yogurt.

5. Separately, chop the pistachios.


6. Take 4 tall glasses and fill with a layer of pistachios, then alternate a layer of pomegranate seeds with one of sabayon and another of the pomegranate seeds. Finish with a layer of sabayon and garnish with pomegranate and pistachios.




7. Place in the fridge to cool and serve.


also see Rice Flour Chocolate Cookies With Pomegranate and Prawn Salad With Rocket And Pomegranate.

Zabaione allo yogurt con melagrana e pistacchi.

Per 4 bicchieri

2 melegrane

40 g di pistacchi (tostati al forno per 10 minuti)

340 g di yogurt greco

per lo zabaione

6 tuorli d’uova

130 g di zucchero di canna

1 cucchiaio di liquore all’arancia



1. In una ciotola di metallo, unite lo zucchero alle uova.

2. Mettete la ciotola a bagnomaria (a fuoco basso, con acqua molto calda che non deve bollire) e montate le uova fino ad ottenere una crema soffice.

3. Aggiungete un cucchiaio di liquore all’arancia, poi montate per qualche minuto e spegnete il fuoco. Lasciate raffreddare, mescolando di tanto in tanto.

4. Una volta raffreddato, unite lo zabaione allo yogurt.

5. A parte, tritate grossolanamente i pistacchi.

6. Prendete 4 bicchieri alti e ricoprite la base con uno strato di pistacchi, poi alternate uno strato di chicchi di melagrana con uno di crema, poi aggiungete altro melagrana e terminate con la crema. Guarnite con chicchi di melagrana e pistacchi.

7. Mettete nel frigo a raffreddare e poi servite.

Vedi anche Biscotti Di Farina Di Riso Al Cioccolato Con Melagrana e Insalata Con Gamberi E Rucola


Mango Panna Cotta

Panna cotta is one of the most appreciated Italian desserts and is well known all over the world. This amazing dessert is probably widely appreciated, not only for its wonderful velvety texture and delicate flavour but also for the simplicity of the preparation method. The traditional recipe is usually prepared with cream, sugar and vanilla pods and served with fruit, chocolate or caramel sauce. In addition to the traditional recipe, there are many variations which include different ingredients, in order to get more creative and complex flavour combinations (we have already prepared a double chocolate panna cotta, in a previous post).

In this recipe, I added the mango pulp with a hint of lemon flavour, to celebrate the warm season. The result is an extremely velvety, exotic and charming dessert!

You’ll love it!!!



1. To make a slightly lighter dessert you can replace 50 ml of whipping cream with 50 ml of whole milk.

2. It’s important to strain the mango puree well, because the mango pulp contains little hairy bits which can compromise the smoothness and texture of the dessert.

3. In this recipe, I added 1 tablespoon of honey, but half a tablespoon was actually enough for my taste. With half a tablespoon of honey you get a less sweet but more delicate panna cotta, which in my opinion, suits an adult taste best. You can taste the mixture with 1/2 tablespoon of honey and then decide whether you want to add more or not. For children, the preparation with a tablespoon of honey is perfect!


Mango Panna Cotta.

Preparation: 20 minute + 3 hours in the fridge



for 2 servings

150g (5.2 oz) mango (+ a few pieces of fresh mango)

1 tablespoon of honey

the zest of half a lemon (or 1 drop of lemon essential oil)

2 gelatine leaves

200 ml ( 6.76 us fl oz) whipping or double cream

a few mint leaves



1. Leave the gelatine leaves to soak for about 10 minutes.


2. Pour the cream into a small saucepan with the honey and the lemon zest (or lemon essential oil). Cook over a moderate heat for a few minutes, until the cream is quite hot (but do not boil). Then add the gelatine leaves, stir very well and turn off the heat.


3. Peel the mango and cut it into pieces. Puree the fruit in a blender with the warm cream.

4. Using a strainer, pour the mixture into small one-portion pots and let cool. Then put the pots in the refrigerator to set for about 3 hours.


5.  Serve the panna cotta with some fresh mango and a few mint leaves on top.





Panna Cotta al Mango.

Difficoltà: facile

Preparazione: 20 minuti + 3 ore nel frigorifero


per 2 panne cotte

150 g di mango (+ qualche pezzo di mango da aggiungere alla fine, come guarnizione)

Scorza di mezzo limone (oppure 1 o 2 goccia di olio essenziale di limone)

1 cucchiaio di miele

2 fogli di colla di pesce

200 ml di panna

qualche foglia di menta


1. Mettete a bagno, in acqua tiepida, i fogli di gelatina per 10 minuti.

2. Riscaldate la panna in un pentolino (a fuoco basso) con il miele e la scorza di limone (oppure l’olio essenziale di limone). Aggiungete la gelatina, mescolate per qualche minuto e spegnete il fuoco.

3. Togliete la buccia al mango, tagliatelo a pezzi e frullatelo bene insieme alla panna (ancora calda).

4. Usando un colino, filtrate la panna e versatela negli stampini. Lasciate raffreddare e poi mettete in frigorifero per 3 ore a rassodare.

5. Servite con dei pezzi di mango fresco e qualche foglia di menta.


Seriously Decadent Mini Chocolate Trifle

A very special mini trifle, made with a dark chocolate mascarpone mousse, enriched with rum and hazelnuts.
This recipe was inspired by the layered Italian dessert “Tiramisù”, which has very different ingredients but a similar structure. All the layers in this trifle give a nice variety of textures and flavours which blend nicely in the mouth.
It’s pure pleasure in a glass, made to satisfy the needy taste buds of chocolate lovers.
Mini chocolate trifle with hazelnuts.
for 4 glasses
100 g ( 3.52 oz) dark chocolate (70% cocoa solids)
2 tablespoons honey
3 tablespoons dark rum
100 g ( 3.5 oz) toasted and skinned hazelnuts
250 g ( 8.8 oz) mascarpone cheese
2 teaspoons unsweetened cocoa powder
sweetened whipped cream
1. Melt the chocolate in a bain-marie (double boiler).
2. Mix the mascarpone with honey.
3. Mix the melted chocolate with the mascarpone cheese, then add 3 tablespoons of rum mixed with 2 teaspoons of cocoa powder.
4. Finely chop the hazelnuts in a food processor.
5. Fill the base of 4 glasses (small-medium size) with the hazelnut crumbs.
6. Add the chocolate mascarpone, then a layer of whipped cream and top each glass with ground chocolate and a hazelnut.
 Bicchierini golosi con crema di mascarpone al cioccolato.


per 4 coppette

100 g di cioccolato fondente al 70%

2 cucchiai di miele

3 cucchiai di rum scuro

100 g di nocciole tostate e spellate

250 g di mascarpone

2 cucchiaini di cacao amaro

panna montata già zuccherata q b


1. Fate sciogliere il cioccolato fondente a bagnomaria.

2. Mescolate il mascarpone con il miele.

3. Unite il cioccolato sciolto al mascarpone e aggiungete 3 cucchiai di rum, precedentemente mescolato al cacao.

4. Tritate finemente le nocciole.

5. Riempite la base di 4 bicchierini (di piccola-media grandezza) con la granella di nocciole.

6. Aggiungete la crema di cioccolato, poi uno strato di panna montata e guarnite ogni coppetta con della granella di cioccolato ( o cioccolato grattugiato) e una nocciola.

Deliciously soft bavarian cream with chocolate-caramel sauce.

A few nights ago I had a couple of friends round for dinner, it was a special occasion, so I prepared a simple and delicious dessert recipe. I made a soft vanilla bavarian cream which I divided into individual portions and garnished with chocolate-caramel sauce and a few toasted walnuts. This dessert is very easy to prepare, very satisfying and deliciously creamy. A bavarian cream is basically a rich but delicate custard, blended with gelatin to have a light and airy texture. The chocolate sauce served with walnuts adds crunchiness and flavour to the cream.  We spent a wonderful evening and the dessert was fully appreciated…


Bavarian cream with chocolate-caramel sauce.


Serves 4

250 ml (8.45 fl. oz) whipping cream

150 ml (5 fl. oz) milk

50 g (1.76 oz) sugar

2 gelatin leaves (5 g)

2 egg yolks

2 drops vanilla extract

For the chocolate-caramel sauce

100 g (3.52 oz) brown sugar

1 teaspoon cocoa powder

6 toasted walnuts (toast the unshelled walnuts in the oven on a tray for 5 minutes at 190°C, 374 °F)

1 teaspoon of dark rum

100 ml (3.38 fl.oz) of milk

Preparation method.

1. Soften the gelatin in warm water for 10 minutes.


2. In a saucepan, work the eggs with the sugar until creamy. Gradually add hot milk and the vanilla extract, stirring on low heat.


3. Drain the gelatin, melt into the creamy mixture and continue to stir on low heat for about ten minutes (do not boil). Let cool. Stir the whipped cream very gently into the mixture.




4. Pour the dessert into molds and put in the refrigerator to set for at least 3 hours.


Preparation of the caramel sauce.


1. Pour the sugar (100 g) with the cocoa powder into the milk (100 ml), add some rum and stir. Melt the sugar at a low heat and cook until the sauce has thickened.

2. Garnish the bavarian cream with a few toasted walnuts and serve with the chocolate-caramel sauce.


Crema bavarese con salsa di caramello al cacao.


per 4 porzioni

250 ml di panna da montare

150 ml di latte

50 g di zucchero

2 fogli di colla di pesce (5 g)

2 tuorli d’uovo

due gocce di estratto di vaniglia

Per la crema di caramello al cacao

100 g di zucchero di canna

1 cucchiaino di cacao

1 cucchiaino di rum scuro

100 ml di latte

qualche noce tostata per guarnire

Preparazione della crema.

1. Fate ammorbidire la colla di pesce in acqua tiepida per 10 minuti. In un pentolino, lavorate le uova con lo zucchero fino a creare una crema spumosa.

2. Continuando a mescolare, allungate gradualmente il composto con del latte bollente. Aggiungete l’estratto di vaniglia e fate cuocere per dieci minuti a fiamma molto bassa.

3. Scolate bene la colla di pesce e fatela sciogliere nel latte ( continuando a mescolare). Spegnete il fuoco e lasciate raffreddare.

4. Unite la panna montata al composto, mescolando delicatamente dal basso verso l’alto. Versate la crema negli stampi e mettetela nel frigorifero a solidificare per almeno 3 ore.

Preparazione del caramello.

1. Versate lo zucchero (100 g) con il cacao e un cucchiaino di rum in 100 ml di latte. Fate sciogliere lo zucchero a fiamma bassa e fate ritirare fino ad ottenere una salsa densa. Lasciate raffreddare.

2. Servite la crema bavarese con la salsa di caramello al cacao e guarnite con qualche noce (fatta leggermente tostare prima) sopra.

Best Ever Single-Serving Chocolate Dessert!

This is a real self-celebratory treat! Something different from the usual Valentine’s Day recipes…A very special panna cotta, a single serving dessert made with cream and two types of chocolate, sprinkled with ground hazelnuts and served with rum caramel sauce. A mouth-watering delight! Not to be missed!

Eat it or share it, you decide!  🙂


Double chocolate panna cotta with rum caramel sauce. 
1-2 servings

20 g (0.705 oz) dark chocolate (70% cocoa solids)

30 g (1.05 oz) milk chocolate

130 ml (4.4 fl.oz) liquid whipping cream

8 toasted hazelnuts

1 gelatin sheet (2 g), or you can use agar agar

1 teaspoon honey (full)

rum caramel sauce ( see the recipe below)


1. Roast the hazelnuts at 170 ° C (338° F) for 10 minutes, then remove the hazelnut skin with a kitchen towel. Let cool and  then grind the hazelnuts with a food processor.



2. Put the gelatin sheet to soften in a glass of warm water (for about 10 minutes), then drain and gently squeeze to remove the excess water.

3.  In a saucepan, gently heat the cream with the chocolate. Dissolve the gelatin into the melted chocolate, stirring constantly over a low heat (do not boil). When the gelatin is completely dissolved turn off the heat, then add the honey and stir well.



4.  Let cool. Gently pour the cream into a mold (I am using a silicone mold 7cm maximum width x 3,5 cm maximum height) and place in the fridge for about 2 hours.


5. Dip the mould into warm water for a few seconds, place the panna cotta onto a dish and serve with the ground hazelnuts and the rum caramel sauce.



Rum caramel sauce.


50 g brown sugar

50 ml (1.7 fl. oz) water

1 tablespoon dark rum


1. In a small saucepan, heat the water with sugar. Melt the sugar over a medium-low heat. When the sugar is liquid, add the rum and stir.

2. Cook the caramel sauce until is golden brown and thick enough to coat a spoon. When the caramel sauce is ready, turn off the heat and let cool. Serve the rum sauce with the chocolate panna cotta.


Panna cotta ai due cioccolati con salsa di caramello al rum. 


Per 1-2 porzioni

20 g di cioccolato fondente al 70 %

30 g di cioccolato al latte

130 ml di panna da montare

8 nocciole tostate

1 foglio di colla di pesce (2g).

1 cucchiaino abbondante di miele

salsa di caramello al rum (vedi la ricetta sotto)

Metodo di preparazione.

1. Fate tostare le nocciole a 170° C per 10 minuti. Spellate le nocciole strofinandole con un panno, poi tritatele finemente e mettete da parte.

2. Mettete 1 foglio di colla di pesce ad ammorbidire in un bicchiere d’acqua tiepida per 10 minuti, poi strizzate bene.

3. Fate sciogliere il cioccolato nella panna, scaldandola dolcemente sul fornello (non portando mai ad ebollizione). Quando il cioccolato sarà completamente sciolto, aggiungete la colla di pesce e continuate a mescolare (senza portare ad ebollizione).

4. Fate sciogliere la gelatina e spegnete il fornello. Aggiungete il miele, poi mescolate bene e lasciate raffreddare.

5. Versate delicatamente la crema nello stampino (utilizzo uno stampo in silicone di 7 cm  di larghezza massima x 3,5 cm di altezza) e mettete nel frigo per un paio d’ore.  Trascorso il tempo necessario, immergete per qualche secondo lo stampo in acqua calda, rovesciate la pancetta sul piatto. servite con la granella di nocciole, accompagnandola con una salsa di caramello al rum.

Per il caramello al rum


Per 1 porzione

50 g di zucchero di canna

50 ml d’acqua

1 cucchiaio di rum scuro


1. In un pentolino fate scaldare l’acqua con lo zucchero, fino a far sciogliere completamente lo zucchero. Quando lo zucchero sarà liquido aggiungete il rum.

2. Fate dorare e ritirare leggermente il caramello, poi spegnete il fornello e fate raffreddare. Servite la salsa al caramello con la panna cotta al cioccolato.