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Culinary Delights Recipes

Culinary Delights Recipes

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Categories:Types, Recipes/Menus
Published by: Zonae' Unlimited on Jun 03, 2009
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11/04/2012

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ALMOND MERINGUE LAYERS =========
2 Egg whites
2/3 c Almonds,blanched, ground
1/2 c Sugar
MOUSSE =========================
3 c Raspberries,fresh OR
30 oz Raspberries,frozen,-- thawed,and drained-- (liquid reserved)
1/2 c Sugar
3 T Water,cold
1 T Syrup,corn, light
3 Egg whites
1/2 Lemon,juice of
2 c Cream,whipping

For Almond Meringue Layers:

Line a baking sheet with parchment paper (or butter and flour it). Using a pencil
and 8-inch souffle dish as guide, trace 2 circles exactly the diameter of dish onto
parchment paper. Fold sheet of parchment or waxed paper in half lengthwise
and lightly oil one side of paper and wrap it around souffle dish so it extends 3
inches above top of dish, taping it securely with masking tape.

Preheat the oven to 200 F. Beat 2 egg whites until they form stiff peaks. Stir
together ground almonds and sugar and gently fold into beaten egg whites.
Transfer mixture to pastry bag fitted with round 1/2-inch tip. Starting in the
center and spiraling outward, form 2 8-inch circles 1/4 inch thick. Bake until
crisp, about 1 1/2 hours. Cool on a rack.

For Mousse:

Choose a few perfect raspberries for garnish and set aside. Puree remaining
raspberries in processor or blender until very smooth. Transfer 2 tablespoons of
puree, with seeds, to measuring cup. Strain remaining puree into mixing bowl,
eliminating all seeds. Add enough strained puree to the 2 tablespoons to
measure 1/2 cup. Set aside. Chill remaining strained puree, which will be used
as sauce.

In a small heavy saucepan combine sugar, water, and corn syrup. Bring slowly to
boil over medium heat, stirring occasionally and brushing down any sugar
crystals from sides of pan with brush dipped in cold water. Raise heat slightly
and cook until temperature of syrup reaches 240 F (soft ball stage). While syrup
is cooking, beat 3 egg whites in a mixer until stiff. As soon as syrup reaches 240
F, lower mixer speed to slow and pour hot syrup onto beaten whites, in a very
thing stream. When all of the syrup has been incorporated, raise a mixer speed
and beat meringue until cool.

Stir together the 1/2 cup reserved raspberry puree and lemon juice and fold into
the meringue until nearly blended. Whip cream until stiff and fold into the
meringue until blended. DO NOT OVERMIX.

To Assemble:

Spread 3/4-inch layer of mousse in prepared souffle dish. Carefully peel off the
paper from a meringue layer and place the layer on top. Repeat, adding 3/4-inch
layer of mousse, then remaining meringue layer. Top with remaining mousse,
smoothing it gently with spatula. Freeze at least 3 hours.

To serve, carefully remove paper collar. Smooth exposed edge of souffle, if
necessary, with a metal spatula. Use a knife blade or long metal spatula to
score shallow crisscross pattern in top of souffle. Garnish with reserved
raspberries. Serve in wedges, spooning a little of the chilled raspberry puree
around each portion and serving remainder separately.

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