Caramel Coppetta With Marshmallow Sauce And Salted Spanish Peanuts Recipes

PIZZELLE

Steps:

• Toast the anise seeds in a small skillet over medium-high heat, shaking the pan constantly so they don't burn, for about 1 minute, until they are golden brown and fragrant. Pour the seeds onto a plate and set them aside to cool to room temperature.
• Combine the sugar, egg whites, vanilla, and salt in a medium bowl and whisk until the ingredients are smooth. Add the butter and whisk to incorporate. Add the flour and anise seeds, and whisk until the flour is no longer visible. Transfer the batter to an airtight container and refrigerate to chill for at least 2 hours or as long as one week.
• Spray the inside surfaces of an electric or handheld pizzelle iron with nonstick cooking spray. Preheat the pizzelle iron over medium-high heat. Spoon 1 tablespoon of batter in the center. Close the iron and cook until it is deep golden on each side, 2 to 3 minutes, turning often. Open the iron and, using a small spatula or knife, carefully remove the pizzelle to a flat surface to cool. Use the spatula or knife to scrape off any excess cooked batter along the edges of the iron and repeat, spraying the iron with nonstick spray and preheating it before adding more batter, using the remaining batter to cook as many pizzelle as you are serving. When the pizzelle have cooled completely, transfer them to an airtight container and store them at room temperature for up to one day.
• suggested wine pairing
• Vin Santo del Chianti Classico (Tuscany)

CARAMEL COPPETTA WITH MARSHMALLOW SAUCE AND SALTED SPANISH PEANUTS

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 325°F.
• Put the nuts on a baking sheet, drizzle them with the oil, sprinkle them with the salt, and toss to coat the nuts with the seasonings. Spread the nuts out into an even layer and toast them in the oven until they are dark mahogany in color, 35 to 40 minutes, shaking the pan occasionally so they brown evenly. Remove the nuts from the oven and set aside to cool to room temperature. Use the nuts or transfer them to an airtight container for up to two days.
• Spoon 1/2 teaspoon of marshmallow sauce in the center of each dessert plate to keep the pizzella in place, and lay one pizzella on each plate. Scoop two small scoops of gelato on top of each pizzella. Spoon 1 tablespoon of marshmallow sauce on top of one of the scoops of gelato and spoon a tablespoon of caramel sauce on the other. Scatter 1/4 cup of peanuts on top of each serving of marshmallow sauce, push them down slightly to adhere, and serve.
• Place the egg whites in the bowl of a standing mixer fitted with a whisk attachment and mix them on low speed until they form soft peaks.
• While the eggs are beating, fasten a candy thermometer to the side of a medium saucepan. Combine the sugar, corn syrup, and 1/2 cup of water in the saucepan and cook over high heat, brushing down the sides of the pot to remove the sugar crystals, for 5 to 8 minutes, until the temperature reads 231°F. Increase the mixer speed to high and continue to whip the whites until they form stiff peaks. Turn off the mixer until the sugar reaches 234°F. Return the mixer to high speed and pour the hot sugar syrup in a thin, steady stream along the sides of the bowl to combine it with the egg whites. When all of the syrup has been added, continue to beat until soft peaks form. Do not overwhip, or the marshmallow sauce will be too stiff. You want the sauce to be a spoonable consistency but not so loose that it is runny. Add the vanilla and beat to incorporate it. Transfer the marshmallow sauce to a medium bowl and set it aside to cool to room temperature before serving.
• Lambrusco Frizzante Dolce (Emilia-Romagna)

ANGELUS MARSHMALLOW CARAMEL SAUCE

Steps:

• Mix sugar and water and boil slowly for 20 minutes.
• remove from fire and drop in the marshmallows.
• let stand for 5 minutes.then beat until smooth.
• serve hot or cold as a pudding or ice cream sauce.

MARSHMALLOW SAUCE

Steps:

• Place the egg whites in the bowl of a standing mixer fitted with a whisk attachment and mix them on low speed until they form soft peaks.
• While the eggs are beating, fasten a candy thermometer to the side of a medium saucepan. Combine the sugar, corn syrup, and 1/2 cup of water in the saucepan and cook over high heat, brushing down the sides of the pot to remove the sugar crystals, for 5 to 8 minutes, until the temperature reads 231°F. Increase the mixer speed to high and continue to whip the whites until they form stiff peaks. Turn off the mixer until the sugar reaches 234°F. Return the mixer to high speed and pour the hot sugar syrup in a thin, steady stream along the sides of the bowl to combine it with the egg whites. When all of the syrup has been added, continue to beat until soft peaks form. Do not overwhip, or the marshmallow sauce will be too stiff. You want the sauce to be a spoonable consistency but not so loose that it is runny. Add the vanilla and beat to incorporate it. Transfer the marshmallow sauce to a medium bowl and set it aside to cool to room temperature before serving.