Home Party Dessert Recipe
8/26/2014
Coconut Creme Brulee
5 large eggs
3/4 cup plus 2 T sugar
2 cups heavy whipping cream
1/2 cup coconut milk
1 t vanilla extract
1/4 t salt
1 cup sweetened flaked coconut, lightly toasted
3 T turbinado sugar
>how to make<
*Perheat the oven to 350 degrees.
*Position oven rack to the lower third of oven.
*Whisk together the eggs and sugar until pale in color.
*Whisk in the cream, coconut milk, vanill, and salt until combined.
*Stir in the coconut and pour the mixture into 8-6oz ramekins.
*Place the ramekins in a baking pan with 2"high sides.
*Pour water into the pan to come up halfway on the siders of the ramekins.
*Bake 30 minutes.
*Remove the ramekins from the pan and cool to room temperature.
*Cover and transfer to a refrigerator.
(To serve)
*Sprinkle turbinado sugar evenly over individual ramekins and run a blowtorch over the tops until golden brown.
*Serve immediately.
-serves 8-
5 large eggs
3/4 cup plus 2 T sugar
2 cups heavy whipping cream
1/2 cup coconut milk
1 t vanilla extract
1/4 t salt
1 cup sweetened flaked coconut, lightly toasted
3 T turbinado sugar
>how to make<
*Perheat the oven to 350 degrees.
*Position oven rack to the lower third of oven.
*Whisk together the eggs and sugar until pale in color.
*Whisk in the cream, coconut milk, vanill, and salt until combined.
*Stir in the coconut and pour the mixture into 8-6oz ramekins.
*Place the ramekins in a baking pan with 2"high sides.
*Pour water into the pan to come up halfway on the siders of the ramekins.
*Bake 30 minutes.
*Remove the ramekins from the pan and cool to room temperature.
*Cover and transfer to a refrigerator.
(To serve)
*Sprinkle turbinado sugar evenly over individual ramekins and run a blowtorch over the tops until golden brown.
*Serve immediately.
-serves 8-
8/09/2014
Wine Poached Pears with White Chocolate Zabaglione Sauce
Pears:
3 Bosc pears, peeled, cored and halved lenghwise
1 3/4 cups dry red wine
1 cup sugar
1 vanilla bean, split down length
Sauce:
6 egg yolks
1/2 cup sugar
1 t finely grated lemon zest
1/2 cup Marsala wine
3/4 cup chopped white chocolate
>how to make<
(for Pears)
*Trace bottom of skillet on a piece of parchment paper.
*Cut circle and set aside.
*Prepare the pears and set aside.
*In a skillet, combine whine, sugar and vanilla bean.
*Bring to a boil, stirring until sugar has melted.
*Reduce heat and simmer 3 minutes.
*Place pears in pan, spooning some wine over each.
*Top with parchment paper circle.
*Simmer pears 7 minutes, basting occasionally with the wine.
*Turn gently and continue to simmer and baste about 7 to 8 minutes longer.
*Pierce pears with a paring knife.
*They should be tender but not mushy.
*Transfer to a plate with a slotted spoon and set aside.
(If making ahead, cool the pears, cover loosely with plastic wrap and refrigerate. Remove from refrigerator 1 hour before serving.)
*Discard vanilla bean, then boil the wine about 5 to 6 minutes, stirring occasionally, until syrupy.
*Cool slightly, then transfer to a jar. Set aside.
(for Sauce)
*Whisk together the egg yolks, sugar and lemon zest in the top of a double boiler.
*Place over gently simmering water and continue whisking until slightly thickened and foamy, about 5 to 6 minutes.
*Slowly begin to add Marsala, whisking constantly about 4 to 5 minutes, until the sauce is thick.
*Remove from hot water and set aside for 5 minutes.
*Whisk occasionally.
*Melt the chocolate in a microwave or in a small saucepan over medium low heat.
*Whisk into the warm zabagline sauce.
*Serve warm or at room temperature.
(for assembly)
*Coat dessert plates with zabaglione sauce.
*Set a poached pear in the center and drizzle with the wine glaze.
-serves 6-
Pears:
3 Bosc pears, peeled, cored and halved lenghwise
1 3/4 cups dry red wine
1 cup sugar
1 vanilla bean, split down length
Sauce:
6 egg yolks
1/2 cup sugar
1 t finely grated lemon zest
1/2 cup Marsala wine
3/4 cup chopped white chocolate
>how to make<
(for Pears)
*Trace bottom of skillet on a piece of parchment paper.
*Cut circle and set aside.
*Prepare the pears and set aside.
*In a skillet, combine whine, sugar and vanilla bean.
*Bring to a boil, stirring until sugar has melted.
*Reduce heat and simmer 3 minutes.
*Place pears in pan, spooning some wine over each.
*Top with parchment paper circle.
*Simmer pears 7 minutes, basting occasionally with the wine.
*Turn gently and continue to simmer and baste about 7 to 8 minutes longer.
*Pierce pears with a paring knife.
*They should be tender but not mushy.
*Transfer to a plate with a slotted spoon and set aside.
(If making ahead, cool the pears, cover loosely with plastic wrap and refrigerate. Remove from refrigerator 1 hour before serving.)
*Discard vanilla bean, then boil the wine about 5 to 6 minutes, stirring occasionally, until syrupy.
*Cool slightly, then transfer to a jar. Set aside.
(for Sauce)
*Whisk together the egg yolks, sugar and lemon zest in the top of a double boiler.
*Place over gently simmering water and continue whisking until slightly thickened and foamy, about 5 to 6 minutes.
*Slowly begin to add Marsala, whisking constantly about 4 to 5 minutes, until the sauce is thick.
*Remove from hot water and set aside for 5 minutes.
*Whisk occasionally.
*Melt the chocolate in a microwave or in a small saucepan over medium low heat.
*Whisk into the warm zabagline sauce.
*Serve warm or at room temperature.
(for assembly)
*Coat dessert plates with zabaglione sauce.
*Set a poached pear in the center and drizzle with the wine glaze.
-serves 6-
Labels: fruit recipe, Wine Poached Pear recipe, Zabaglione Sauce recipe
