Sweet recipes
Key Lime Parfait
Black Pepper Graham Cracker, Tangerine Sorbet
Serving 8
Caramel Orange Vanilla Gelee
Caramelized Sugar 5.29 oz
Orange Juice 17.63 oz
Lemon juice 2.64 oz
Vanilla Bean 2 each
Gelatin Sheets 4 each
Orange 2 each
Raspberry 4 oz
Place gelatin sheets in a bowl cover with very cold water. In a medium sauce pot over high heat stir sugar until golden brown color. Add slowly orange juice, lemon juice and vanilla bean. Boil to let sugar dissolve about 2 minutes. Remove pot from the heat. Squeeze gelatin to remove water and add to the pot. Stir well, strain and set a side.
Over a cutting board, cut each extremity of the orange. With a sharp knife, peel the orange making sure you remove enough peel to have the flesh apparent. Cut between each membrane to release segments. Cut each segment in three pieces. Cut raspberry in half. Gently combine orange and raspberry together.
Set 8 glasses on a tray. Divide evenly the fruits on the bottom of each glass. Pour caramel orange gelee to cover fruits. Refrigerate until gelee set.
Black Pepper Graham Cracker
Lime Zest 0.28 oz
Butter room temperature 5.98 oz
Confectioner Sugar 2.96 oz
Almond Flour 4.64 oz
Graham Cracker Crumb 4.64 oz
Fresh Crush Black Pepper 0.14 oz
Egg White 0.84 oz
In the bowl of a kitchenaid fitted with paddle attachment, mix all ingredients to combine. Stretch mixture between two sheets of parchment paper, using a rolling pin. About 1/8 of an inche. Refrigerate for one hour.
Preheat oven at 330˚ F. Peel off the top parchment paper. Bake until golden brown color. Set a side to cool.
Lime Custard
Yolks 3 each
Whole Eggs 3 each
Key Lime juice 4.14oz
Sugar 3.65 oz
Butter diced 8.81 oz
Tangerine Sorbet
Sugar 7.05 oz
Water 1.76 oz
Tangerine Juice 17.63 oz
- Tangerine Zest 0.21 oz
In a sauce pot combine sugar and water. Over medium heat stir until sugar dissolved. Remove from heat. Add tangerine juice and zest. Stir well.
Freeze in an ice cream machine following the manufacturer instruction. Keep in the freezer until needed.
Serving
Crush black pepper graham cracker and divide evenly in each glass over the custard. Dust with confectioner sugar. Top with a scoop of tangerine sorbet.
Use a garnish of your choice to decorate and serve immediately.
POT DE CREME from Nosh
RECIPE:
Yeild: approx. 6, 6 oz. ramekins
8 oz. half & half
8 oz. heavy cream
4 oz. granulated sugar
7 oz. egg yolks, slightly beaten
4 oz. dark chocolate
Scald half & half with heavy cream and sugar in a medium sized pot over medium-high heat. Then turn heat down to medium-low.
Take about a cup of the scalded cream and slowly pour it into a mixing bowl with the eggs yolks while whisking constantly to temper the egg yolks.
Pour the egg yolk and cream mixture back into the pot while whisking to prevent cooking the yolks. Keep whisking until the mixture thickens. Be careful not to overcook, or the eggs will curdle.
Remove from heat and add the chocolate chips and whisk until fully incorporated.
Immediately pour into ramekins and chill for at least 8 hours, preferably overnight.
BLACKBERRY SOUR CREAM PIE from Smiley's
1 cup granulated sugar
1 1/3 cups sour cream
¼ cup all-purpose flour
2 cups fresh blackberries or 16-ounce package frozen (blueberries may be substituted)
1 cup Panko (Japanese bread crumbs … or you can use white bread crumbs)
3 tablespoons granulated sugar
3 tablespoons butter
1 9-inch pie pastry shell, unbaked
Preheat over to 375 degrees
Combine sugar and flour in medium bowl. Spread blackberries evenly over pie shell.
Mix sour cream into sugar/flour mixture and pour, to spread evenly, over berries.
Melt butter in small pan. Add 3 tablespoons of sugar to 1 cup Panko in a bowl or plastic bag. Pour melted butter over crumbs and mix. Sprinkle crumbs over pie.
Bake in 375 degree oven for 45-55 minutes or until you can tell it has slightly set.
Cool in wire rack. Serve chilled.
BLACK FOREST CHERRY TORTE from Edelweiss
2 layers of 10" chocolate cake, cut into 1/2" thickness
2 oz Raspberry jam
8 oz Sour cherries
3 oz Kirschwasser brandy
1 1/2 Pound whipped cream
Build cake as follows... from bottom up
Procedure:
1. Place 1 layer of chocolate cake on serving platter. Dribble with about 1 ounce Kirschwasser, then top with about a third of the raspberry jam. Spread with whipped cream and add quick frozen, pitted cherries in center and around edges; it should look like a target.
2. Add second layer and repeat.
3. Add third layer and repeat.
4. Coat whole cake with whipped cream. Garnish with chocolate shavings and maraschino cherries.
