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La Belle Cuisine
Mixed
Berry Pavlovas
Gourmet May 2000
Active time: 30 min Start to finish: 2 hr
13
large egg whites
1/4 teaspoon salt
2 1/2 cups superfine granulated sugar
1 1/2 tablespoons cornstarch
1 1/2 tablespoons distilled white vinegar
2 pounds strawberries, halved or
quartered if large
3 tablespoons fresh lime juice
1/4 cup plus 1 1/2 tablespoons
granulated sugar
1 pound blackberries
2 1/2 cups chilled heavy cream
2 teaspoons vanilla
Special
equipment: a standing electric mixer
Make
meringues: Preheat oven to 250 degrees F and line 2 large baking sheets with
parchment.
Swirl
whites in a metal bowl set over a saucepan of simmering water until barely
warm to the touch.
Beat whites with salt in a standing electric mixer until they hold soft
peaks. Beat in 2 cups superfine sugar and continue beating until mixture
holds stiff, glossy peaks (see cooks' note, below).
Stir
together remaining 1/2 cup superfine sugar and cornstarch. Beat into
meringue, then beat in vinegar. Spoon 8 mounds of meringue (each about
2
inches high and approximately 1/2 cup) 1 inch apart on each lined baking
sheet. Divide any remaining meringue among mounds. Bake in upper and lower
thirds of oven, switching position of sheets halfway through baking, until
crisp but still soft inside, 1 to 1 1/4 hours total. If meringues are still
not crisp after 1 1/4 hours, turn off oven and cool in oven 1 hour.
Transfer from parchment to racks to cool. (Meringues may stick if cooled completely
on paper.)
Assemble
pavlovas: Just before serving, toss strawberries with lime juice and
1/4 cup granulated sugar and let stand, tossing occasionally until
sugar
is dissolved, 10 minutes. Add blackberries and toss to coat. Beat
cream
with vanilla and remaining 1 1/2 tablespoons granulated sugar
with cleaned
beaters. Tap meringues gently with back of a spoon to
create indentations,
then mound some whipped
cream and berries
onto each.
Cooks’
note: Beating the egg whites in this recipe is easiest using a
standing mixer with a 5-quart bowl. If you use one with a 4 1/2-quart
bowl, occasionally remove the bowl from the mixer and stir the
whites to
avoid overbeating any parts.*
Serves
16.
Mascarpone
and Berry Parfaits
Bon Appetit May 2000
Bon Appetit - One Year Subscription
“An easy substitute for
the mascarpone, a soft Italian cream cheese,
is 12 ounces cream cheese
blended with six tablespoons whipping
cream
and 1/4 cup sour cream.”
1 cup chopped strawberries
plus
4 whole strawberries, hulled
2/3 cup plus 12 raspberries
2 tablespoons sugar
16 ounces mascarpone cheese
Blend 1 cup chopped strawberries,
2/3 cup raspberries and sugar in processor to smooth purée. Drop 1 whole
strawberry into each of 4 Champagne flutes or wineglasses. Top with 2
rounded tablespoons mascarpone cheese and 2 tablespoons fruit puree.
Repeat layering 2
more times. Top each parfait with some of remaining
cheese, then 3
raspberries. Chill at least 1 hour or cover and chill overnight.
Makes 4
servings.
Individual
Warm Berry Gratins
Food & Wine Archives
Food & Wine - One Year Subscription
“In this dessert,
mixed berries, with their concentrated flavors,
are cloaked in
a sweet
frothy layer of an egg custard, called
sabayon in French and zabaglione
in
Italian. You can use
any
assortment of berries in these gratins.”
Servings: 6
3/4
pint strawberries, rinsed and dried
1/2 pint boysenberries or
blackberries,
picked over
1/2 pint raspberries, picked over
1 teaspoon kirsch or brandy
10 tablespoons sugar, or more to taste
4 large egg yolks
1/2 cup dry Champagne
Ice water
1/4 cup heavy cream
1.
Hull the strawberries and slice them lengthwise 1/4 inch thick. In
a large
bowl, toss together the strawberries, boysenberries, rasp-
berries, kirsch and 2 tablespoons of the sugar. Add a little more
sugar if desired, depending on the sweetness of the berries (re-
member that the topping will
also add sweetness).
2.
Place a heatproof bowl over a saucepan of simmering water; do
not let the
bottom of the bowl touch the water. Add the egg yolks,
Champagne, and 4
tablespoons sugar and whisk together until the
mixture holds its shape
when the whisk is raised, about 6 minutes.
Do not overcook or the eggs
will scramble. Remove the bowl of
sabayon from the heat and place it in a
bowl
of ice water to cool,
whisking occasionally.
3.
In a medium bowl, whip the heavy cream to soft peaks. Fold the
whipped
cream into the sabayon.
4.
Preheat the broiler. Divide the berries among six 5-inch gratin dishes
and
set the dishes on a baking sheet. Spread 2 tablespoons of the
sabayon over
each serving. Sprinkle the remaining 4 tablespoons
sugar over the gratins.
Slide the baking sheet of gratins under the
broiler and cook for 3 to 4
minutes, just until the tops turn golden
brown. Watch carefully; turn the
baking sheet if necessary.
Serve at once.
- Lindsey Shere
White
Chocolate Mousse and Berry Tart
Bon Appetit June 1994
Bon Appetit - One Year Subscription
Crust:
1 1/2 cups unbleached all purpose flour
4 1/2 tablespoons sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted
butter,
cut into 1/2-inch pieces
3 egg yolks
3 ounces imported milk chocolate
(such as Lindt or Droste),
finely chopped
Filling:
3 tablespoons crème de cassis liqueur
1 teaspoon unflavored gelatin
1 1/4 cups chilled whipping cream
7 ounces imported white chocolate
(such as Lindt or Droste), chopped
One 1/2-pint basket fresh raspberries
Two 1-pint baskets strawberries, halved
2 ounces imported white chocolate
for curls (optional)
For
Crust: Combine flour, sugar and salt in large bowl. Add butter and cut
in using fingertips or pastry blender until mixture resembles coarse meal.
Beat egg yolks to blend in small bowl. Pour yolks
over flour mixture and
stir with fork to combine. Gather dough into ball;
flatten into disk. Wrap
dough in plastic and refrigerate 30 minutes.
(Dough can be prepared 3
days ahead. Keep refrigerated. Let dough soften
slightly at room tem-
perature before continuing.)
Preheat
oven to 375 degrees F. Roll out dough between sheets of waxed paper to 14-inch
round (scant 1/4 inch thick). Peel off top sheet of waxed paper. Using
second sheet of paper as aid, invert dough into 11-inch-diameter
tart pan with removable bottom. Carefully press into pan. Trim
and finish
edges, patching any holes with scraps. Freeze until firm about
15 minutes.
Line crust with aluminum foil and fill with dried beans or pie weights.
Bake until sides are set, about 23 minutes. Remove beans and
foil and continue baking until crust is golden brown, piercing bottom with
toothpick if crust bubbles, about 12 minutes. Remove from oven.
Immediately sprinkle chocolate over crust. Let stand
until chocolate
melts, about 4 minutes. Using back of spoon, carefully
spread chocolate
over bottom
and up sides of crust. Cool.
For
Filling: Measure 1 tablespoon crème de cassis liqueur into heavy
small saucepan; sprinkle unflavored gelatin over and let stand 5 minutes
to soften. Add 3/4 cup whipping cream and stir over low
heat until gelatin dissolves. Add 7 ounces white chocolate and stir until
melted and smooth.
Transfer
to medium bowl. Refrigerate until cool but not set, stirring
occasionally,
about
30 minutes.
Whip
remaining 1/2 cup whipping cream in medium bowl until soft peaks form. Add
remaining 2 tablespoons crème de cassis and whip until stiff
peaks form.
Fold whipped cream into white chocolate mixture. Fold in raspberries.
Spoon filling into crust. Refrigerate until beginning to set,
about
30 minutes.
Arrange
strawberries atop filling, cut sides down and points toward edge.
To form
optional white chocolate curls, slide vegetable peeler across white
chocolate. Garnish tart with chocolate curls. (Tart can be prepared 6
hours ahead. Refrigerate.) Serves 8.
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