Home Party Dessert Recipe
5/19/2020
Blancmange triple flavor
1 packet unflavored gelatin
10oz. x 2 bags of frozen raspberries or other fruit, thawed
2 1/2 T cornstarch
3/4 cup whole milk
1/2 cup superfine sugar
4 T almond flour or almond meal
1/2 t almond extract
3/4 heavy cream
[how to make]
*Sprinkle the gelatin powder over 3 T cold water in a small bowl and let sit for 5 minutes to bloom.
*Puree the raspberries in food processor until completely smooth.
(If using raspberries or other fruit with seed, pass through a sieve into a clean bowl, pressing through to extract the puree, and discarding the seeds.)
*Mix the cornstarch with a little of the milk in a medium pan, whisking until you have a lump-free slurry.
*Then stir in the remaining milk, sugar and ground almonds.
*Whisk to combine, then turn the heat on medium high.
*Bring to a boil, then reduce the heat and simmer gently for 3 to 5 minutes until thickened.
*Remove the pan from the heat and add the bloomed gelatin, whisking until fully dissolved and blended into the mix.
*Stir in the almond extract.
*Mix in the cream and all of the fruit puree, combine thoroughly, then pour into a greased mold.
*Press a piece of plastic wrap directly on top of the mixture to prevent a skin forming, then put into the fridge for a minimum of 6 hours or overnight.
*To serve, unmold, decorate if desired with fresh fruit or whipped cream and serve.
(You can also chill in individual ramekins or glasses.)
-serves 6 to 8-
Note: I adapted the recipe from myrecipes.com. I used lingonberry, huckleberry, and citrus & guava mix in stead of raspberries.
10oz. x 2 bags of frozen raspberries or other fruit, thawed
2 1/2 T cornstarch
3/4 cup whole milk
1/2 cup superfine sugar
4 T almond flour or almond meal
1/2 t almond extract
3/4 heavy cream
[how to make]
*Sprinkle the gelatin powder over 3 T cold water in a small bowl and let sit for 5 minutes to bloom.
*Puree the raspberries in food processor until completely smooth.
(If using raspberries or other fruit with seed, pass through a sieve into a clean bowl, pressing through to extract the puree, and discarding the seeds.)
*Mix the cornstarch with a little of the milk in a medium pan, whisking until you have a lump-free slurry.
*Then stir in the remaining milk, sugar and ground almonds.
*Whisk to combine, then turn the heat on medium high.
*Bring to a boil, then reduce the heat and simmer gently for 3 to 5 minutes until thickened.
*Remove the pan from the heat and add the bloomed gelatin, whisking until fully dissolved and blended into the mix.
*Stir in the almond extract.
*Mix in the cream and all of the fruit puree, combine thoroughly, then pour into a greased mold.
*Press a piece of plastic wrap directly on top of the mixture to prevent a skin forming, then put into the fridge for a minimum of 6 hours or overnight.
*To serve, unmold, decorate if desired with fresh fruit or whipped cream and serve.
(You can also chill in individual ramekins or glasses.)
-serves 6 to 8-
Note: I adapted the recipe from myrecipes.com. I used lingonberry, huckleberry, and citrus & guava mix in stead of raspberries.
Labels: blancmange recipe
5/04/2020
Apple Pie in a Paper Bag
(for the crust)
1 cup plus 2 T all purpose flour
3/4 t salt
3/4 t sugar
3 T cold unsalted butter, cut into 1/2"
3 1/2 T cold vegetable shortening, cut into small pieces
3 T ice water
(for the filling)
2 T lemon juice
1 cup sugar
2 T plus 1/2 cup flour
1 t ground cinnamon
4 large green apples, peeled, cored and sliced
1/2 stick butter, cut into small pieces
[how to make]
(for the crust)
*In a food processor, pulse the flour, salt and sugar until mixed.
*Add the butter and shortening and pulse until the mixture resembles coarse meal with particles the size of peas.
*Drizzle the ice water evenly over the mixture and pulse 8 to 12 times, until the dough forms small clumps.
*Turn out the dough onto a work surface.
*Gather the dough together and flatten it into a disk.
*Wrap it in plastic wrap and refrigerate for at least 4 hours or overnight.
*Place the disk of chilled dough on a lightly floured surface and flour the top of the dough.
*Roll out the round of dough from the center until it reaches a diameter of about 12".
*Fold the dough round in half; center it over the pie pan and unfold it.
*Gently press the dough against the bottom and sides.
*Fold the overhanging dough under and crimp decoratively.
*Refrigerate the pie shell for at least 30 minutes.
(for the filling)
*Preheat the oven to 425 degrees.
*In a large bowl place the lemon juice, 1/2 cup of sugar, 2 T of flour and the cinnamon.
*Mix the ingredients together.
*Add the apples and gently toss them in.
*In a medium bowl place 1/2 cup of sugar and 1/2 cup of flour, and mix them together.
*Add the butter and cut it in with a pastry blender so that the mixture is crumbly.
*Place the apple mixture in the pie shell.
*Sprinkle the crumbled butter mixture on top.
*Place the pie in a large paper bad.
*Fold the opening over twice and secure each end with a paper clip.
*Place the bag in the center of the oven and bake the pie for 1 hour (do not open the oven during this time).
*Remove the pie from the oven, cut open the paper bag and let the pie cool on a rack.
-serves 8-
(for the crust)
1 cup plus 2 T all purpose flour
3/4 t salt
3/4 t sugar
3 T cold unsalted butter, cut into 1/2"
3 1/2 T cold vegetable shortening, cut into small pieces
3 T ice water
(for the filling)
2 T lemon juice
1 cup sugar
2 T plus 1/2 cup flour
1 t ground cinnamon
4 large green apples, peeled, cored and sliced
1/2 stick butter, cut into small pieces
[how to make]
(for the crust)
*In a food processor, pulse the flour, salt and sugar until mixed.
*Add the butter and shortening and pulse until the mixture resembles coarse meal with particles the size of peas.
*Drizzle the ice water evenly over the mixture and pulse 8 to 12 times, until the dough forms small clumps.
*Turn out the dough onto a work surface.
*Gather the dough together and flatten it into a disk.
*Wrap it in plastic wrap and refrigerate for at least 4 hours or overnight.
*Place the disk of chilled dough on a lightly floured surface and flour the top of the dough.
*Roll out the round of dough from the center until it reaches a diameter of about 12".
*Fold the dough round in half; center it over the pie pan and unfold it.
*Gently press the dough against the bottom and sides.
*Fold the overhanging dough under and crimp decoratively.
*Refrigerate the pie shell for at least 30 minutes.
(for the filling)
*Preheat the oven to 425 degrees.
*In a large bowl place the lemon juice, 1/2 cup of sugar, 2 T of flour and the cinnamon.
*Mix the ingredients together.
*Add the apples and gently toss them in.
*In a medium bowl place 1/2 cup of sugar and 1/2 cup of flour, and mix them together.
*Add the butter and cut it in with a pastry blender so that the mixture is crumbly.
*Place the apple mixture in the pie shell.
*Sprinkle the crumbled butter mixture on top.
*Place the pie in a large paper bad.
*Fold the opening over twice and secure each end with a paper clip.
*Place the bag in the center of the oven and bake the pie for 1 hour (do not open the oven during this time).
*Remove the pie from the oven, cut open the paper bag and let the pie cool on a rack.
-serves 8-
Labels: Apple pie recipe, pie recipe
