Home Party Dessert Recipe
7/17/2008
Molded Rice Pudding with Raspberries
For Rice Pudding(serves 8):
1 cup fresh raspberries
2 T Maraschino, Kirsch, Framboise, or Triple Sec, divided
3/4 cup sugar, divided
1 t lemon juice
3 1/2 cups milk, or more as needed
2/3 cup rice for risotto, such as Arborio
Grated zest of 1/2 lemon
1/4 cup cold water
1 envelope plain powdered gelatin
1/2 t vanilla extract
1 cup heavy cream, chilled
For Raspberry Sauce(1 cup):
1 pint fresh raspberries
1/4 cup confectioners' sugar
1 t lemon juice
>how to make<
*Gently combine the raspberries with 1 T of the liqueur, 1 T of the sugar, and the lemon juice in a small bowl.
*Bring the milk, rice, and lemon zest to a boil in a heavy-bottomed medium saucepan over medium heat, stirring often to avoid sticking.
*Reduce the heat to low and simmer, stirring often, until the rice is very tender and has absorbed much of the milk to create a thick paste, 25 to 30 minutes.
*If the milk is absorbed before the rice is tender, stir in 1/3 cup milk and continue cooking.
*Meanwhile, pour the 1/4 cup of water into a small bowl and sprinkle the gelatin on top.
*Let stand until the gelatin absorbs the water, about 5 minutes. stir the soaked gelatin and 7 T of the sugar into the rice and stir until the gelatin is completely dissolved, about 1 minute.
*Transfer to a large bowl set in a larger bowl of ice water.
*Stir in the remaining 1 T of the liqueur and the vanilla.
*Cool, stirring often, until the rice mixture is cool, but not set, about 20 minutes.
*In a chilled medium bowl, beat the cream and the remaining 1/4 cup pf sugar until the cream is stiff. Fold into the rice.
*Drain the raspberries. Fold about 1/2 cup of the rice mixture into the raspberries.
*Lightly oil a 7-cup tubed steamed pudding mold.
*Spoon about half of the pudding into the mold and smooth the top.
*Spoon the raspberry mixture into the mold.
*Spread the remaining rice pudding in the mold.
*Cover tightly with plastic wrap and refrigerate until firm and chilled, at least 2 hours and up to 1 day.
*Puree all the ingredients of raspberry sauce in a food processor.
*Strain the sauce through a fine wire sieve to remove the seeds.
*Taste and add more sugar or lemon juice as needed.
*To serve, run a sharp knife around the inside of the mold and the tube.
*Dip the mold in a large bowl of warm water for 10 seconds.
*Dry the outside of the mold and invert the pudding onto a platter.
*Cut into wedges and serve chilled, with the raspberry sauce.
For Rice Pudding(serves 8):
1 cup fresh raspberries
2 T Maraschino, Kirsch, Framboise, or Triple Sec, divided
3/4 cup sugar, divided
1 t lemon juice
3 1/2 cups milk, or more as needed
2/3 cup rice for risotto, such as Arborio
Grated zest of 1/2 lemon
1/4 cup cold water
1 envelope plain powdered gelatin
1/2 t vanilla extract
1 cup heavy cream, chilled
For Raspberry Sauce(1 cup):
1 pint fresh raspberries
1/4 cup confectioners' sugar
1 t lemon juice
>how to make<
*Gently combine the raspberries with 1 T of the liqueur, 1 T of the sugar, and the lemon juice in a small bowl.
*Bring the milk, rice, and lemon zest to a boil in a heavy-bottomed medium saucepan over medium heat, stirring often to avoid sticking.
*Reduce the heat to low and simmer, stirring often, until the rice is very tender and has absorbed much of the milk to create a thick paste, 25 to 30 minutes.
*If the milk is absorbed before the rice is tender, stir in 1/3 cup milk and continue cooking.
*Meanwhile, pour the 1/4 cup of water into a small bowl and sprinkle the gelatin on top.
*Let stand until the gelatin absorbs the water, about 5 minutes. stir the soaked gelatin and 7 T of the sugar into the rice and stir until the gelatin is completely dissolved, about 1 minute.
*Transfer to a large bowl set in a larger bowl of ice water.
*Stir in the remaining 1 T of the liqueur and the vanilla.
*Cool, stirring often, until the rice mixture is cool, but not set, about 20 minutes.
*In a chilled medium bowl, beat the cream and the remaining 1/4 cup pf sugar until the cream is stiff. Fold into the rice.
*Drain the raspberries. Fold about 1/2 cup of the rice mixture into the raspberries.
*Lightly oil a 7-cup tubed steamed pudding mold.
*Spoon about half of the pudding into the mold and smooth the top.
*Spoon the raspberry mixture into the mold.
*Spread the remaining rice pudding in the mold.
*Cover tightly with plastic wrap and refrigerate until firm and chilled, at least 2 hours and up to 1 day.
*Puree all the ingredients of raspberry sauce in a food processor.
*Strain the sauce through a fine wire sieve to remove the seeds.
*Taste and add more sugar or lemon juice as needed.
*To serve, run a sharp knife around the inside of the mold and the tube.
*Dip the mold in a large bowl of warm water for 10 seconds.
*Dry the outside of the mold and invert the pudding onto a platter.
*Cut into wedges and serve chilled, with the raspberry sauce.
Labels: arbori, Framboise, gelatin, Kirsch Wasser, Maraschino, mold, raspberries, rice pudding
7/03/2008
Independence Day Milk Cake
Sponge:
2 1/2 cups all-purpose flour
1 t baking powder
7 eggs, separated
1 cup sugar
3/4 cup milk
1 t vanilla essence
1 can(12oz) evaporated milk
1 can(14oz) sweetened condensed milk
1 cup heavy cream
1/4 cup brandy (optional)
Frosting:
6 egg whites
pinch of salt
1/4 t cream of tartar
3/4 cup water
1 1/2 cup sugar
peel of 1 lime, grated
>how to make<
*Preheat the oven to 375 degrees.
*Grease and flour a 9" springform pan.
*Sift the flour and baking powder together.
*In a large bowl, beat the egg whites with an electric mixer until frothy.
*Add the sugar and beat to form stiff peaks, then add the egg yolks one at a time.
*Turn down the mixer to a slower speed and add 1/3 of the flour and 1/3 of the milk.
*Repeat until all the flour and milk are incorporated, then add the vanilla.
*Pour the batter into the prepared pan and bake for 45~55 minutes or until a toothpick inserted into the center comes out clean.
*Let cool for 5 minutes and remove from the pan.
*Cut the cake into 3 layers.
*In a bowl, combine the evaporated milk, condensed milk and cream.
*If you wish, stir in the brandy.
*Pour 1/3 of the milk mixture over the bottom layer of cake, set the middle layer on top, pour 1/3 of the milk mixture over it, cover with the top layer of cake and pour the remaining ilk mixture over it.
*To prepare the frosting, beat the egg whites, salt and cream of tartar in a large bowl until the whites hold soft peaks.Set Aside.
*Mix the water, sugar and lime peel in a small heavy saucepan.
*Bring to a boil over medium-high heat and cook until a candy thermometer registers 288 degrees or soft ball.
*Remove from the heat and add to the beaten egg whites in a thin stream.
*Beat for 6 minutes or until the mixture is stiff.
Cover the top and sides of the cake with the frosting and refrigerate until just before serving.
-serves 10-
Sponge:
2 1/2 cups all-purpose flour
1 t baking powder
7 eggs, separated
1 cup sugar
3/4 cup milk
1 t vanilla essence
1 can(12oz) evaporated milk
1 can(14oz) sweetened condensed milk
1 cup heavy cream
1/4 cup brandy (optional)
Frosting:
6 egg whites
pinch of salt
1/4 t cream of tartar
3/4 cup water
1 1/2 cup sugar
peel of 1 lime, grated
>how to make<
*Preheat the oven to 375 degrees.
*Grease and flour a 9" springform pan.
*Sift the flour and baking powder together.
*In a large bowl, beat the egg whites with an electric mixer until frothy.
*Add the sugar and beat to form stiff peaks, then add the egg yolks one at a time.
*Turn down the mixer to a slower speed and add 1/3 of the flour and 1/3 of the milk.
*Repeat until all the flour and milk are incorporated, then add the vanilla.
*Pour the batter into the prepared pan and bake for 45~55 minutes or until a toothpick inserted into the center comes out clean.
*Let cool for 5 minutes and remove from the pan.
*Cut the cake into 3 layers.
*In a bowl, combine the evaporated milk, condensed milk and cream.
*If you wish, stir in the brandy.
*Pour 1/3 of the milk mixture over the bottom layer of cake, set the middle layer on top, pour 1/3 of the milk mixture over it, cover with the top layer of cake and pour the remaining ilk mixture over it.
*To prepare the frosting, beat the egg whites, salt and cream of tartar in a large bowl until the whites hold soft peaks.Set Aside.
*Mix the water, sugar and lime peel in a small heavy saucepan.
*Bring to a boil over medium-high heat and cook until a candy thermometer registers 288 degrees or soft ball.
*Remove from the heat and add to the beaten egg whites in a thin stream.
*Beat for 6 minutes or until the mixture is stiff.
Cover the top and sides of the cake with the frosting and refrigerate until just before serving.
-serves 10-
Labels: condensed milk, evaporated milk, heavy cream, Independence Day, Milk Cake
