NEAPOLITAN COCONUT STRIPS
Prepare for an unparalleled (and unorthodox) blast of flavors in these stratified little candies. The exquisitely tender treats are emboldened with vanilla, chocolate, and coconut. Get the packaging how-to for the Neapolitan Coconut Strips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 160 pieces
Number Of Ingredients 9
Steps:
- Line an 8-inch square cake pan with plastic wrap, leaving a 2-inch overhang on 2 sides. Combine white chocolate, condensed milk, butter, salt, and vanilla seeds in a medium saucepan over medium heat. Cook, stirring, until smooth. Remove from heat, and stir in both types of coconut.
- Divide mixture among 3 bowls. Stir milk chocolate into 1 batch and food coloring into another. Leave third plain.
- Spread milk-chocolate mixture into bottom of pan. Gently dollop plain mixture over top, covering as much surface as possible. Gently spread, then repeat with the remaining mixture. Refrigerate until firm, about 2 hours.
- Unmold coconut square using plastic overhang, and discard plastic. Trim about 1/4 inch each from 2 parallel sides. Cut crosswise into 1/4-inch-wide slices. Cut each slice into 1 1/2-inch-long strips. Cover, and refrigerate for up to 1 week.
NEAPOLITAN SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small pot, combine split and scraped vanilla bean, sliced berries, sugar and liqueur or syrup. Place over low heat and let berries warm gently. In about 15 to 20 minutes, a thick sauce will form.
- Scoop a big scoop of each flavor of ice cream into dishes. Pull vanilla bean out of sauce and pour the sauce over ice cream. Top ice cream with whipped cream and nuts and serve.
EASY NEAPOLITAN CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-x-5-inch or a 8.5-x-4.5-x-2.5-inch loaf pan with nonstick cooking spray.
- Combine the cake mix, egg whites, oil and 1 cup water in a bowl using an electric mixer, mixing until smooth. Divide the batter evenly among 3 bowls. Leave the first bowl plain. To the second bowl, add the cocoa powder and mix well. To the third bowl, add the freeze-dried strawberries and food coloring to achieve your desired color.
- Using an ice cream scoop, place 2 scoops of chocolate mix into the loaf pan in different areas. Follow with 2 scoops of strawberry mix and 2 scoops of vanilla. Repeat until all the batter is used and the cake has a marbled appearance. Place in the oven and bake until a tester comes out clean, 40 to 45 minutes.
- While the cake bakes, make the ganache. Heat the cream in a small saucepan over a low heat until just simmering. Place the chocolate chips in a heatproof bowl, then pour the cream over the chips and let sit for 1 minute. Whisk until smooth.
- Remove the cake from the oven and let cool for 5 minutes in the pan, then remove to a wire rack (not inverted) and let cool.
- Pour the ganache over the cake, letting any excess drip down the sides.
NEAPOLITAN SUNDAE
Provided by Lydia Ravello
Yield Serves 4
Number Of Ingredients 13
Steps:
- Puree frozen strawberries with 1/2 cup fresh strawberries in processor. Transfer to small bowl. Stir in 1 tablespoon amaretto.
- Melt chocolate with whipping cream in heavy small saucepan over low heat, stirring until mixture is smooth. Stir in remaining 3 tablespoons amaretto. Cool mixture to lukewarm.
- Spoon 1/4 cup chocolate sauce into each of 4 sundae dishes. Scoop some of each ice cream into each dish. Spoon some of strawberry sauce over. Top with sliced strawberries and dollop of whipped cream. Sprinkle sliced almonds and chocolate sprinkles over. Top each sundae with maraschino cherries and serve.
NEAPOLITAN SUNDAES
Make and share this Neapolitan Sundaes recipe from Food.com.
Provided by lisar
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Add 1 cup of strawberries to a blender container to a blender container or food processor bowl.
- Cover and process until nearly smooth.
- Slice remaining strawberries.
- Drizzle berry puree onto 4 dessert plates.
- Place cake slices on top of puree.
- Top each with frozen yogurt.
- Sprinkle with 1 T.
- chocolate pieces.
- Top with remaining strawberries.
- Serve immediately.
- **Ihave also the cubed angel food cake and placed it into individual serving bowls.
- Then I added the icecream on top.
- Then I placed sliced strawberries that had been sprinkled with some sugar on top of that.
- Then I added mini chocolate chips.
- Whip cream and mint would be good too.
Nutrition Facts : Calories 214.8, Fat 3.7, SaturatedFat 2, Sodium 256.8, Carbohydrate 44.5, Fiber 2.9, Sugar 26.2, Protein 4.2
More about "neapolitan sundae recipes"
NEAPOLITAN SUNDAES - BETTER HOMES & GARDENS
From bhg.com
Servings 10Calories 254 per servingTotal Time 20 mins
- Preheat oven to 375 degrees F. Grease 2 large baking sheets; set aside. In small bowl stir together sugar and cinnamon. Brush both sides of crepes with butter and sprinkle with sugar mixture. Cut each crepe into quarters and arrange on two large baking sheets. Bake 1 baking sheet at a time for 3 to 4 minutes or until lightly browned. Cool on sheets. Remove and set aside. (Note: Handle baked crepes gently; they are delicate and do break easily.)
- Cut ice cream crosswise into 10 slices; halve slices crosswise again. To serve, layer crepe pieces and ice cream slices in bowls. Add sweetened whipped cream and cherries. Pass hot fudge ice cream topping. Makes 10 servings.
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