Home Party Dessert Recipe
5/25/2019
Strawberry Daiquiri Panna Cotta
4 1/2 cups halved, hulled strawberries
1/4 cup light rum
2 t unflavored gelatin
1 1/2 cups heavy whipping cream
1/2 cup sugar
1 t finely grated lime zest
2/3 cup sour cream
3 T fresh lime juice
3 T honey
(for topping)
coarse sugar
lime wedges
lime zest
blueberries (optional)
whipped cream (optional)
[how to make]
*Place 2 cups of the strawberries in a food processor and process until smooth.
*Pour puree through a fine mesh strainer, pressing with rubber spatula to extract as much puree as possible.
*Reserve the strained puree and discard the seeds in strainer.
*Place rum in small bowl.
*Sprinkle gelatin over rum.
*Let stand 5 minutes to soften gelatin.
*Bring the cream, sugar, and lime zest to simmer in heavy, medium saucepan over medium high heat, stirring until sugar dissolves.
*Remove from heat and add the gelatin mixture; whisk until dissolved.
*Whisk in the pureed strawberries, sour cream, and lime juice until blended.
*Ladle or pour mixture into 8 margarita glasses.
*Loosely cover with plastic wrap and chill 4 hours or up to overnight.
*Gently toss remaining 2 1/2 cups strawberry halves and honey in medium bowl to blend.
*Let stand at room temperature 30 minutes.
*Chill until ready to use.
*Spread the coarse sugar on a small plate.
*Rub a lime wedge around the edge of each glass; dip glass in coarse sugar to coat rim.
*Spoon the strawberries and their accumulated juices on top of each panna cotta.
*Garnish with lime zest.
-makes 8-
Note: I found this recipe in "Panna Cotta" by Camilla Saulsbury.
1/4 cup light rum
2 t unflavored gelatin
1 1/2 cups heavy whipping cream
1/2 cup sugar
1 t finely grated lime zest
2/3 cup sour cream
3 T fresh lime juice
3 T honey
(for topping)
coarse sugar
lime wedges
lime zest
blueberries (optional)
whipped cream (optional)
[how to make]
*Place 2 cups of the strawberries in a food processor and process until smooth.
*Pour puree through a fine mesh strainer, pressing with rubber spatula to extract as much puree as possible.
*Reserve the strained puree and discard the seeds in strainer.
*Place rum in small bowl.
*Sprinkle gelatin over rum.
*Let stand 5 minutes to soften gelatin.
*Bring the cream, sugar, and lime zest to simmer in heavy, medium saucepan over medium high heat, stirring until sugar dissolves.
*Remove from heat and add the gelatin mixture; whisk until dissolved.
*Whisk in the pureed strawberries, sour cream, and lime juice until blended.
*Ladle or pour mixture into 8 margarita glasses.
*Loosely cover with plastic wrap and chill 4 hours or up to overnight.
*Gently toss remaining 2 1/2 cups strawberry halves and honey in medium bowl to blend.
*Let stand at room temperature 30 minutes.
*Chill until ready to use.
*Spread the coarse sugar on a small plate.
*Rub a lime wedge around the edge of each glass; dip glass in coarse sugar to coat rim.
*Spoon the strawberries and their accumulated juices on top of each panna cotta.
*Garnish with lime zest.
-makes 8-
Note: I found this recipe in "Panna Cotta" by Camilla Saulsbury.
Labels: Panna Cotta recipe, Strawberry Daiquiri Panna Cotta recipe
5/10/2019
Honey Bee Cake Balls
(for the sponge cake)
2 1/4 cups all purpose flour
2 t baking powder
1 t fine sea salt
3/4 cup plus 2 T unsalted butter, at room temperature
3/4 cup sugar
1/3 cup honey
2 t pure vanilla extract
2 eggs, at room terperature
1 egg yolk, at room termperature
3/4 cup buttermilk, at room termperature
(for the decoration)
semi-sweet chocolate, melted
white chocolate, melted
various toppings
[how to make]
*Preheat the oven to 350 degrees.
*In a bowl, sift together the flour, baking powder, and salt, then whisk the ingredients by hand to ensure they are well mixed.
*In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, honey, and vanilla on low speed until blended; increase the speed to high and cream until very light and fluffy, 5 to 7 minutes.
*As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula.
*Blend in the eggs and egg yolk one at a time, adding the next one as soon as the previous one has disappeared into the batter.
*With the mixer on low speed, add the flour mixture in three parts, alternainig with the buttermilk in two parts, beginning and ending with the flour.
*After each addition, mix until just barely blended and stop and scrape ahte bowl.
*Stop the mixer before the last of the flur has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
*Spray the base and top with non-stick cooking spray and dust with flour.
*Place the base (piece withoug holes) on a cookie sheet and pour cake batter into each cavity, being careful not to overfill.
*Place the top (piece with holes) on top of the base and snap the pieces together.
*Place cookie sheet in the oven for 18 to 20 minutes.
*Remove cookie sheet from the oven and use a soft spatula to scrape any excess batter from the top of the bakeware. Let cool completely.
*Unsnap the top from the base and carefully remove it.
*Turn the base over, releasing the cake pops from the bakeware.
*Decorate as desired.
Note: The sponge cake recipe came from "Vintage Cakes" by Julie Richardson.
2 1/4 cups all purpose flour
2 t baking powder
1 t fine sea salt
3/4 cup plus 2 T unsalted butter, at room temperature
3/4 cup sugar
1/3 cup honey
2 t pure vanilla extract
2 eggs, at room terperature
1 egg yolk, at room termperature
3/4 cup buttermilk, at room termperature
(for the decoration)
semi-sweet chocolate, melted
white chocolate, melted
various toppings
[how to make]
*Preheat the oven to 350 degrees.
*In a bowl, sift together the flour, baking powder, and salt, then whisk the ingredients by hand to ensure they are well mixed.
*In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, honey, and vanilla on low speed until blended; increase the speed to high and cream until very light and fluffy, 5 to 7 minutes.
*As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula.
*Blend in the eggs and egg yolk one at a time, adding the next one as soon as the previous one has disappeared into the batter.
*With the mixer on low speed, add the flour mixture in three parts, alternainig with the buttermilk in two parts, beginning and ending with the flour.
*After each addition, mix until just barely blended and stop and scrape ahte bowl.
*Stop the mixer before the last of the flur has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
*Spray the base and top with non-stick cooking spray and dust with flour.
*Place the base (piece withoug holes) on a cookie sheet and pour cake batter into each cavity, being careful not to overfill.
*Place the top (piece with holes) on top of the base and snap the pieces together.
*Place cookie sheet in the oven for 18 to 20 minutes.
*Remove cookie sheet from the oven and use a soft spatula to scrape any excess batter from the top of the bakeware. Let cool completely.
*Unsnap the top from the base and carefully remove it.
*Turn the base over, releasing the cake pops from the bakeware.
*Decorate as desired.
Note: The sponge cake recipe came from "Vintage Cakes" by Julie Richardson.
