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How sweet it is! Treat yourself to classic Italian cocktails, desserts

Hope you've saved room for dessert! They've made appetizers and entrees earlier in the show. Now, it's time for the Scottos to whip up some sweet treats and a classic Italian cocktail.Sgroppino Float Ingredients:4 champagne glasses1 ounce raspberry syrup4 scoops lemon ice cream (1 scoop per glass)12 ounces sparkling wine, e.g., Prosecco, Asti Spumante or Champagne (for a non-alcoholic twist,ginge

Hope you've saved room for dessert! They've made appetizers and entrees earlier in the show. Now, it's time for the Scottos to whip up some sweet treats and a classic Italian cocktail.

Sgroppino Float 

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 vodka

Pour 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
  • ½ 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
  • ½ cup Amaretto di Saronno Liqueur or equivalent almond-based liqueur

Garnish:

  • Chocolate shavings
  • Toasted almond slices
  • Cocoa powder

In 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. 

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:

  • ½ loaf brioche, crust removed, cut medium dice
  • ¼ cup light brown sugar 

For Anglaise:

  • 2 tablespoons vanilla extract
  • 9 egg yolks
  • 1 quart heavy cream
  • ¼ cup sugar granulated

For Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tablespoons salted butter, cut into 6 pieces
  • ½ cup heavy cream
  • 1 teaspoon slat
  • 4 ounces Maker’s 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 ½ 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 ½ inch squares, top with caramel sauce and whipped cream and serve.