Home Party Dessert Recipe
9/25/2011
Blackberry Bavarian
2.5 cups of blackberries
1 envelope enflavored gelatin
2 T cold water
dash of salt
1 T lemon juice
1/2 cup of sugar
1 T Kirschwasser
2 egg whites
1 cup heavy cream
>how to make<
*Wash berries and set aside a few for decoration.
*Put the rest in a food processor and puree.
*Strain the puree and measure it so you have a cup and a quarter.
*Soften the gelatin in the cold water, then dissolve over very low heat.
*Combine berry puree, salt, lemon juice, and a quarter cup of sugar; stir in the hot gelatin, and mix well until the gelatin has dissolved.
*Chill until the mixture begins to thicken; then stir in the liqueur.
*Beat the egg whites until stiff, then beat in the remaining quarter cup of sugar to make a meringue.
*Whip the cream till stiff.
*Fold the egg whites and the whipped cream into the thickened berry-gelatin mixture, then turn into a mold and chill until firm.
*Unmold, and serve garnished with additional blackberries.
-makes 10-
Note: This recipe was adapted from "The Berry Cookbook" by Barbara Fried.
2.5 cups of blackberries
1 envelope enflavored gelatin
2 T cold water
dash of salt
1 T lemon juice
1/2 cup of sugar
1 T Kirschwasser
2 egg whites
1 cup heavy cream
>how to make<
*Wash berries and set aside a few for decoration.
*Put the rest in a food processor and puree.
*Strain the puree and measure it so you have a cup and a quarter.
*Soften the gelatin in the cold water, then dissolve over very low heat.
*Combine berry puree, salt, lemon juice, and a quarter cup of sugar; stir in the hot gelatin, and mix well until the gelatin has dissolved.
*Chill until the mixture begins to thicken; then stir in the liqueur.
*Beat the egg whites until stiff, then beat in the remaining quarter cup of sugar to make a meringue.
*Whip the cream till stiff.
*Fold the egg whites and the whipped cream into the thickened berry-gelatin mixture, then turn into a mold and chill until firm.
*Unmold, and serve garnished with additional blackberries.
-makes 10-
Note: This recipe was adapted from "The Berry Cookbook" by Barbara Fried.
Labels: bavarian cream with blackberry recipe, blackberry bavarian recipe, blackberry dessert recipe
9/11/2011
Strawberry Tart with Sherry Sabayon
Crust:
1 sheet frozen puff pastry, thawed
1 large egg
1 T whipping cream
8 t sugar
Filling:
6 cups strawberries, hulled
2 T strawberry jam
a T sugar
2 t cornstarch dissolved in 1/3 cup water
1 t lemon juice
Sabayon Sauce:
4 large egg yolks
1/3 cup sugar
1/2 cup dry sherry
1/2 cup chilled shipping cream
>how to make<
(for Crust)
*Position rack in center of oven and preheat to 400 degrees.
*Lightly oil heavy large cookie sheet.
*On lightly floured surface roll out puff pastry sheet to 15" long rectangle.
*Cut out 15" x 6" rectangle.
*Cut two 15" x 3/4" strips and two 6" x 3/4" strips from remaining pastry.
*Mix egg and cream in small bowl.
*Brush pastry rectangle with egg mixture.
*Sprinkle with 2 t sugar.
*Brush rectangle again with egg mixture; sprinkle with 2 t sugar.
*Place pastry strips atop edges of pastry rectangle to form border, overlapping corners and trimming to fit.
*Press strips firmly onto pastry to adhere.
*Brush pastry strips with egg mixture.
*Sprinkle strips with 2 t sugar.
*Brush strips again with egg mixture and sprinkle with sugar.
*Transfer pastry to prepared cookie sheet.
*Pierce center of pastry all over with fork.
*Bake 5 minutes.
*Pierce again with fork to prevent puffing.
*Bake pastry until golden brown about 9 minutes longer.
*Transfer to rack; cool.
(for Filling)
*Coarsely chop enough strawberries to measure 1 cup.
Set remaining strawberries aside.
*Combine chopped strawberries, strawberry jam, 1 T sugar, cornstarch mixture and lemon juice in small saucepan.
*Bring to oil, stirring constantly.
*Boil until thick and reduced to 1/2 cup, stirring frequently, about 3 minutes.
*strain glaze into medium bowl.
*Chill until cold.
*Cut remaining strawberries in half.
*Toss berries with glaze.
*Arrange berries decoratively in tart.
*Spoon any remaining glaze in bowl over strawberries.
*Chill at least 1 hour and up to 6 hours.
(for Sabayon Sauce)
*Fill large saucepan halfway with water and bring to simmer.
*Beat yolks and sugar in medium metal bowl 2 minutes.
*Mix in sherry.
*Place bowl over simmering water (do not allow bottom of bowl to touch water).
*Using portable electric mixer, beat until mixture triples in volume and temperature registers 160 degrees on candy thermometer, about 10 minutes.
*Pour into clean bowl; refrigerate until cold, about 1 hour.
*Beat whipping ream in another medium bowl to soft peaks.
*Fold whipping ream into sabayon sauce.
*Slice tart and serve with sabayon sauce.
-makes 6-
Note: This recipe came from "Peter Ott's Restaurant" in Maine.
Crust:
1 sheet frozen puff pastry, thawed
1 large egg
1 T whipping cream
8 t sugar
Filling:
6 cups strawberries, hulled
2 T strawberry jam
a T sugar
2 t cornstarch dissolved in 1/3 cup water
1 t lemon juice
Sabayon Sauce:
4 large egg yolks
1/3 cup sugar
1/2 cup dry sherry
1/2 cup chilled shipping cream
>how to make<
(for Crust)
*Position rack in center of oven and preheat to 400 degrees.
*Lightly oil heavy large cookie sheet.
*On lightly floured surface roll out puff pastry sheet to 15" long rectangle.
*Cut out 15" x 6" rectangle.
*Cut two 15" x 3/4" strips and two 6" x 3/4" strips from remaining pastry.
*Mix egg and cream in small bowl.
*Brush pastry rectangle with egg mixture.
*Sprinkle with 2 t sugar.
*Brush rectangle again with egg mixture; sprinkle with 2 t sugar.
*Place pastry strips atop edges of pastry rectangle to form border, overlapping corners and trimming to fit.
*Press strips firmly onto pastry to adhere.
*Brush pastry strips with egg mixture.
*Sprinkle strips with 2 t sugar.
*Brush strips again with egg mixture and sprinkle with sugar.
*Transfer pastry to prepared cookie sheet.
*Pierce center of pastry all over with fork.
*Bake 5 minutes.
*Pierce again with fork to prevent puffing.
*Bake pastry until golden brown about 9 minutes longer.
*Transfer to rack; cool.
(for Filling)
*Coarsely chop enough strawberries to measure 1 cup.
Set remaining strawberries aside.
*Combine chopped strawberries, strawberry jam, 1 T sugar, cornstarch mixture and lemon juice in small saucepan.
*Bring to oil, stirring constantly.
*Boil until thick and reduced to 1/2 cup, stirring frequently, about 3 minutes.
*strain glaze into medium bowl.
*Chill until cold.
*Cut remaining strawberries in half.
*Toss berries with glaze.
*Arrange berries decoratively in tart.
*Spoon any remaining glaze in bowl over strawberries.
*Chill at least 1 hour and up to 6 hours.
(for Sabayon Sauce)
*Fill large saucepan halfway with water and bring to simmer.
*Beat yolks and sugar in medium metal bowl 2 minutes.
*Mix in sherry.
*Place bowl over simmering water (do not allow bottom of bowl to touch water).
*Using portable electric mixer, beat until mixture triples in volume and temperature registers 160 degrees on candy thermometer, about 10 minutes.
*Pour into clean bowl; refrigerate until cold, about 1 hour.
*Beat whipping ream in another medium bowl to soft peaks.
*Fold whipping ream into sabayon sauce.
*Slice tart and serve with sabayon sauce.
-makes 6-
Note: This recipe came from "Peter Ott's Restaurant" in Maine.
Labels: frozen pie recipe, sabayon sauce recipe, strawberry tart recipe
