3 posts tagged “dessert”

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For the Mousse:

1 pound strawberries, hulled and halved, plus 2 cups sliced strawberries

2 tablespoons fresh lemon juice

8 oz white chocolate, finely chopped

1 1/4 teaspoons unflavored gelatin

2 cups heavy cream

2 tablespoons confectioner's sugar

For the cake:

Vegetable oil cooking spray

1 cup sifted cake flour, plus more for baking sheet

5 large eggs plus 2 large egg yolks

3/4 cup sugar

Pinch of salt

1 tablespoon finley grated lemon zest

6 tablespoons unsalted butter, melted

For the Ganache:

2/3 cup heavy cream

12 oz white chocolate, finely chopped

Pinch of salt

2 tablespoons fresh lemon juice

1. Make the mousse:

Puree halved strawberies in a food processor. Pass through a very fine sieve into a bowl. (~ 1 cup puree). Stir in 1 tablespoon lemon juice, set aside.

2. Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth, set aside.

3. Put 1/4 cup cool water unto a small bowl. Sprinkle gelatin over top; let stand until softened, about 5 minutes. Stir 1/4 cup cream and the confectioner's sugar in a small saucepan; bring to a simmer over medium heat. Add gelatin mixture, and stir until gelatin has dissolved. Pour into bowl with the melted chocolate, and stir until smooth. whisk in 3/4 cup strawberry puree, reserve remaining 1/4 cup puree.

4. Put remaining 1 3/4 cups cream into a bowl of an electric mixer fitted with the whisk attachment. Beat on medium- high speed until medium peaks form. Whisk one-third of the whipped cream into chocolate mixture. Fold in the remaining whipped cream using a large rubber spatula. Refrigerate 1 hour. stir 1 tablespoon lemon juice into slices berries. Fold berries into mousse; refrigerate for 1 hour.

5. Preheat oven to 425F. Make the cake: Cate a 12-by-18-by-1-inch rimmed baking sheet with cooking spray. Line bottom with parchmentpaper, and spray parchment. Dust with flour, and tap out excess.

6. Put eggs, egg yolks, and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until the mixture is warm and the sugar has melted, about 2 minutes. Attach bowl to mixer fitted whith whisk attachment. Beat on high speed until egg mixture is pale, thickened, and has cooled, about 6 minutes.

7. Remove bowl from mixer; sift together flour and salt over the top of egg mixture , and sprinkle with lemon zest. Using a large spatula, carefully fold the flour mixture into the egg mixture, cutting though the center and lifting gently over sides.When the flour is almost incorporated, pour butter down side of bowl, and gently fold in to incorporate.

8. Pour batter into prepared baking sheet; smooth top. Bake until center springs back when lightly touched, 7-12 minutes. Invert, and unmold cake onto a parchment-lined wire rack, and let cool completely.

9. Assemble the cake:

Cut cake crosswise into 3 rectangles. Set one layer, top side down, on a wire rack set over a rimmed baking sheet. Brush with half of the remaining strawberry puree. Spread a 3/4-inch-thick layer of mousse over the top ( ~2 cups). Top with second cake layer, top side up. Brush with remaining strawberry puree, and spread with a 3/4-inch thick mousse layer. Place third cake layer on top, top side up. Refrigerate al least 2 hours or overnight. Trim sides of cake to be straight.

10. Make the ganache:

Bring cream just to a boil in a small saucepan over medeium -high heat. Pour hot cream over the chocolate in a medium bowl; let stand 5 minutes. Stir until smooth. Stir in salt and lemon juice. Pour ganache over top of cake, allowing it to drip down sides.

Refrigerate.

An American-style dessert, halfway between a crumble and a pie.

Ingredients:

500g pears, peeled, cored and cut into wedges
400g blackberries
200g golden caster sugar
½ tsp cinnamon
1 tbsp cornflour
175g self-raising flour
75g chilled unsalted butter, cubed
125ml buttermilk or wholemilk natural yogurt

Directions:

1. Preheat the oven to 200°C/fan180°C/gas 6.
Pile the pears and blackberries into an ovenproof dish about 26 x 18cm.
Sprinkle over 50g sugar, the cinnamon and the cornflour.
Gently stir together to mix.
2. Put the flour in a food processor, add the butter and 100g sugar, and whizz for a few seconds until crumbs form.
Add the buttermilk and whizz briefly until a squidgy dough forms.
3. Scatter clumps of the dough over the fruit – don’t cover completely.
Sprinkle the rest of the sugar over and bake for 40 minutes, or until the fruit is tender and the topping pale-golden.
Gorgeous hot with cream.

(source: delicious)

This is a new take on the medieval English posset of sweetened, lightly curdled milk. This modern version is cream and sugar acidulated with lemon or lime juice. Serve in Chinese tea cups, ramekins or espresso cups as a dessert, or use as you would a lemon curd.

Ingredients:

450ml double cream
100g golden caster sugar
Juice of 2 small lemons

For the lemon crunch
8 sugar cubes
1 tsp finely grated lemon zest

Directions:
1. Put the cream, sugar and lemon juice into a pan over a medium heat, stirring to dissolve the sugar. Bring to the boil, stirring occasionally, then remove from the heat. Pour into a large jug then divide between 6 x 100ml ramekins or small cups. Cool, then cover with cling film and chill for at least 8 hours, or overnight.
2. Make the lemon crunch. Crush the sugar and mix together with the lemon zest. Sprinkle over the top of each posset to serve.

(source: delicious)