Ingredients with Measurements:
- 1 cup of strawberries, hulled and sliced
- 1/2 cup of macadamia nuts, chopped
- 1/2 cup of heavy cream
- 1/4 cup of granulated sugar
- 1/4 cup of water
- 1/4 cup of white wine
- 1/4 cup of lemon juice
- 1/4 cup of honey
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of almond extract
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of ginger
- 1/2 teaspoon of cardamom
- 1/2 teaspoon of allspice
Special equipment needed:
- Blender or food processor
- Mixing bowls
- Whisk
- Saucepan
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the chopped macadamia nuts on a baking sheet and toast them in the oven for 5-7 minutes until golden brown. Set aside.
3. In a saucepan, combine the sugar, water, white wine, lemon juice, honey, salt, vanilla extract, almond extract, cinnamon, nutmeg, ginger, cardamom, and allspice. Bring to a boil over medium heat, stirring occasionally.
4. Reduce the heat to low and let the mixture simmer for 5-7 minutes until it thickens and becomes syrupy. Remove from heat and let it cool.
5. In a mixing bowl, whip the heavy cream until it forms stiff peaks. Fold in the cooled syrup and mix until well combined.
6. In a blender or food processor, puree the sliced strawberries until smooth.
7. To assemble, spoon the whipped cream mixture into serving glasses or bowls. Top with the strawberry puree and sprinkle with the toasted macadamia nuts.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 320
Total fat: 22g
Saturated fat: 9g
Cholesterol: 45mg
Sodium: 100mg
Total carbohydrates: 32g
Dietary fiber: 2g
Sugars: 27g
Protein: 3g
Substitutions for ingredients:
- Strawberries: You can use any other berries or fruit of your choice.
- Macadamia nuts: You can use any other nuts like almonds, pecans, or walnuts.
- White wine: You can use apple juice or white grape juice instead.
- Heavy cream: You can use whipped coconut cream for a dairy-free option.
- Honey: You can use maple syrup or agave nectar instead.
Variations:
- You can add a layer of crumbled graham crackers or cookies between the whipped cream and strawberry puree for added texture.
- You can also add a dollop of whipped cream on top and garnish with fresh mint leaves.
Tips and tricks:
- Make sure to toast the macadamia nuts to bring out their flavor and crunch.
- You can make the syrup ahead of time and store it in the refrigerator for up to a week.
- Use a piping bag to layer the whipped cream and strawberry puree for a neater presentation.
Storage instructions:
Store any leftover dolce isola misto in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This recipe is best served cold and does not require reheating.
Presentation ideas:
Serve the dolce isola misto in clear glass bowls or glasses to showcase the layers.
Garnishes:
Garnish with fresh mint leaves or a sprinkle of cinnamon on top.
Pairings:
This dessert pairs well with a glass of sweet white wine or a cup of coffee.
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
- If the whipped cream is too runny, you can add more powdered sugar to thicken it.
- If the syrup is too thick, you can add more water to thin it out.
Food safety advice:
Make sure to store any leftover dolce isola misto in the refrigerator and consume within 2 days.
Food history:
Dolce isola misto is a traditional Italian dessert that translates to "mixed sweet island." It typically consists of layers of whipped cream, fruit puree, and nuts.
Flavor profiles:
This dessert has a sweet and creamy flavor with a hint of spice from the syrup and a nutty crunch from the macadamia nuts.
Serving suggestions:
Serve the dolce isola misto as a light and refreshing dessert after a heavy meal.
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