Recipes — Dessert

Lemoncello Cheesecake

Posted by francesca.capin on

Lemoncello Cheesecake

  Ingredients: 2 cups ricotta cheese, drained 4 eggs 4 tablespoons sugar 4 tablespoons vomFASS Lemoncello Liqueur zest from 1 lemon fresh berries confectioner’s sugar for dusting Directions: Preheat oven to 350°. Grease or use non-stick spray to coat an 8 x 8 square baking dish. Set aside. In the mixing bowl of a stand mixer, whip the ricotta until creamy. Add eggs, one at a time. Add sugar, one tablespoon at a time. Add the lemon zest and the liqueur. Beat until smooth. Pour batter into greased 8 x 8 baking dish. Bake in preheated oven for 30-35 minutes until...

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Chocolate Ganache & Strawberries

Posted by francesca.capin on

Chocolate Ganache & Strawberries
Sweet treat

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Fig Chili Truffles

Posted by francesca.capin on

Fig Chili Truffles
Yummny Dessert

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Rye Whiskey Infused Salted Caramel

Posted by francesca.capin on

Rye Whiskey Infused Salted Caramel
Breakfast ideas

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Raspberry Truffles

Posted by francesca.capin on

Raspberry Truffles

  Ingredients: Serves 4 1 ½ cup heavy cream 2 pounds dark chocolate, finely chopped ¼ cup vomFASS Forest Raspberry Balsamic Star   Directions: Bring cream to a boil remove from the heat.  Add one pound chocolate.  Stir until smooth.  Add Forest Raspberry Balsamic Star and let cool.  Form the cooled chocolate mixture into small balls.  To temper chocolate, care fully heat the Remaining pound of chocolate to 120F.  Let it cool to 80F and then bring the temperature back up to 88F-91F.  Coat synthesis balls in tempered chocolate.

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