Recipes/Desserts
Apr. 27th, 2006 02:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
arenee1999Here are a couple dessert recipes for spring/summer
Frozen Chocolate Cream Sabayon
3 egg yolks
1/4 cup sugar
1 cup whipping cream
2 Tablespoons dry Marsala Wine **
2 oz. bittersweet chocolate, finely chopped
1/4 cup whipping cream
2 oz. bittersweet chocolate, chopped
In a medium stainless steel bowl, combine egg yolks and sugar; beat with a wire whisk until light and creamy. Add 1/4 cup whipping cream and marsala; mix well. Place bowl over a saucepan of barely simmering water. (Bowl should not touch water) Cook 7 to 10 minutes, whisking constantly, until mixture has thickened and is foamy (temperature should be around 160* F.). Turn off heat; remove bowl. Add finely chopped chocolate; stir gently until melted. Refrigerate until cool. Meanwhile, line bottom of 4 (1/2 cup) ramekins with parchment paper. In a medium bowl, beat remaning 3/4 cup whipping cream until soft peaks form. Gently fold whipped cream into cooled chocolate mixture. Spoon into ramekins. Cover; freeze at least 4 hours or up to 24 hours. To make chocolate sauce: In a small sauce pan, combine 1/4 cup whipping cream and chopped chocolate; cook over low heat, stirring until melted. To serve: Un-mold frozen sabayon onto individual dessert plates. Let stand 5 to 10 minutes to slightly thaw. Drizzle with chocolate sauce and serve.
** I used 2 Tablespoons chocolate liqueur instead of the Marsala wine.
3 egg yolks
1/4 cup sugar
1 cup whipping cream
2 Tablespoons dry Marsala Wine **
2 oz. bittersweet chocolate, finely chopped
1/4 cup whipping cream
2 oz. bittersweet chocolate, chopped
In a medium stainless steel bowl, combine egg yolks and sugar; beat with a wire whisk until light and creamy. Add 1/4 cup whipping cream and marsala; mix well. Place bowl over a saucepan of barely simmering water. (Bowl should not touch water) Cook 7 to 10 minutes, whisking constantly, until mixture has thickened and is foamy (temperature should be around 160* F.). Turn off heat; remove bowl. Add finely chopped chocolate; stir gently until melted. Refrigerate until cool. Meanwhile, line bottom of 4 (1/2 cup) ramekins with parchment paper. In a medium bowl, beat remaning 3/4 cup whipping cream until soft peaks form. Gently fold whipped cream into cooled chocolate mixture. Spoon into ramekins. Cover; freeze at least 4 hours or up to 24 hours. To make chocolate sauce: In a small sauce pan, combine 1/4 cup whipping cream and chopped chocolate; cook over low heat, stirring until melted. To serve: Un-mold frozen sabayon onto individual dessert plates. Let stand 5 to 10 minutes to slightly thaw. Drizzle with chocolate sauce and serve.
** I used 2 Tablespoons chocolate liqueur instead of the Marsala wine.
Bumbleberry Pie
Pie crust for a double-crust pie
1 cup blackberries
1 cup blueberries
1 cup raspberries
1 cup sliced rhubarb
1 cup sliced strawberries
1 cup sugar
1/3 cup all-purpose flour
1 Tablespoon lemon juice
Heat oven to 400* F. Line a 9-inch pie plate with one crust. In a large bowl combine all ingredients except remaning crust. Stir gently to mix. Spoon filling into crust. Top with second crust; seal edges. Cut several slits in top of crust to vent. Place pie on a baking sheet. Bake 50 to 60 minutes or until golden brown. If pie crust appears to be browning too quickly, cover edges with foil. Cool on a wire rack.
Pie crust for a double-crust pie
1 cup blackberries
1 cup blueberries
1 cup raspberries
1 cup sliced rhubarb
1 cup sliced strawberries
1 cup sugar
1/3 cup all-purpose flour
1 Tablespoon lemon juice
Heat oven to 400* F. Line a 9-inch pie plate with one crust. In a large bowl combine all ingredients except remaning crust. Stir gently to mix. Spoon filling into crust. Top with second crust; seal edges. Cut several slits in top of crust to vent. Place pie on a baking sheet. Bake 50 to 60 minutes or until golden brown. If pie crust appears to be browning too quickly, cover edges with foil. Cool on a wire rack.
