jwcl138_ch01_000-000 - john wiley & · web viewdesserts recipe 10-45: warm chocolate...

DESSERTS

RECIPE 10-45: WARM CHOCOLATE PUDDING CAKE WITH ALMOND COOKIE AND RASPBERRY SAUCECategory: Dessert Yield: 10 portions

Ingredients1 tablespoon orange zest3 cups skim milk31⁄2 ounces sugar1 ounce cocoa powder3 ounces cornmeal10 egg whites33⁄4 ounces sugar3 ounces bittersweet chocolate1 pint raspberries1 ounce Kirschwasser4 ounces white wine23⁄4 ounces honey11⁄2 ounces sugar1 ounce almond paste1⁄2 ounce bread flour3⁄4 teaspoon cinnamon1 egg whitePinch salt2 teaspoons cream2 teaspoons skim milkConfectioners’ sugar, about 1 tablespoon, for dusting cookies

Steps1. Steep orange zest in milk and bring to a boil. Simmer.2. Combine 33⁄4 ounces sugar, the cocoa, and cornmeal. Pour in steady stream into simmering

milk. Stir until thick and cornmeal is cooked. Allow to cool.3. Whip egg whites and 33⁄4 ounces sugar. Fold into base, then fold in bittersweet chocolate.4. Pour mixture into sugared molds and bake in bain-marie about 20 to 24 minutes at 4008F.

Keep warm.5. Puree 3⁄4 pint raspberries (reserve others for garnish) in food processor with the

Kirschwasser, wine, and honey. Strain and reserve.6. Cream 11⁄2 ounces sugar, the almond paste, flour, and cinnamon. Add remaining

ingredients, except reserved raspberries, reserved raspberry sauce, and confectioners’ sugar, and allow to rest. Spread paste in ten 3-inch circles on silicon. Bake in 3508F oven until edges are brown. Curve the circles on a rolling pin while still hot to make a decorative tuile garnish.

7. Cool and dust with confectioners’ sugar.

8. Pool sauce on plate. Unmold cake on sauce. Place cookie on top of cake and garnish with raspberries and sauce.

Nutritional AnalysisKcalories Protein (g) Fat (g) Carbo (g) Sodium (mg) Chol (mg)235 9 2 45 106 3

RECIPE 10-46: RASPBERRY CREAMED ICECategory: Dessert Yield: 1 quart or four 1-cup servings

Ingredients1 pound soft tofu1 pint raspberry puree (or substitute any other fruit)6 ounces egg whites1 ounce turbinado sugar

Steps1. Cream tofu in processor until smooth.2. Add raspberry puree slowly to achieve creamy texture.3. Whip egg whites until they form soft peaks. Add sugar until the meringue forms peaks.4. Churn in an ice cream machine until the mixture reaches the desired consistency.5. Freeze in an airtight container.


RECIPE 10-47: ANGEL FOOD SAVARINCategory: Dessert Yield: Eight 4-inch savarin rings

Ingredients2 ounces cake flour6 ounces confectioners’ sugar6 ounces egg whites 1 teaspoon cream of tartar1⁄2 teaspoon lemon rind

Steps1. Sift flour with 3 ounces of sugar. Sift again and set aside.2. Whip egg whites and cream of tartar to soft peaks, then gradually add remaining 3 ounces

sugar. Whip until stiff and glossy.3. Gently fold in sifted ingredients and lemon rind.4. Spray nonstick savarin molds with cold water. Pipe mixture into molds.5. Bake in 3508F oven until light golden brown on top.6. Cool completely, then remove from mold.


RECIPE 10-48: FRESH BERRY PHYLLO CONESCategory: Dessert Yield: 8 portions

IngredientsPhylloVegetable oil cooking spray8 phyllo sheets8 teaspoons melted butter

Bavarian Mix7 ounces maple syrup9 ounces skim-milk ricotta cheese13 ounces nonfat plain yogurt1 teaspoon vanilla extract2 teaspoons gelatin4 teaspoons water

Fruit and Garnish4 cups fresh berries (strawberries, blueberries, raspberries)Powdered sugar, for dusting8 each mint leaves

Steps1. Make 21⁄2-inch circle cones out of aluminum foil by wrapping foil around a small juice or

condiment jar about 11⁄2 inches in diameter.)2. Spray foil lightly with vegetable-oil spray.3. Cut phyllo into 21⁄2-inch widths. Paint with melted butter between layers. Use 1 sheet per

cone.4. Wrap phyllo around foil and take the cone off the can.5. Place cone on baking sheet. Repeat process 8 times. These can be made 1 day in advance.6. Bake phyllo cones at 3758F for about 10 minutes. Let cool. Take off foil and reserve it for

future use.7. Mix maple syrup, ricotta cheese, yogurt, and vanilla in blender. Whip until smooth.8. Soften gelatin in water. Warm to dissolve.9. Add a little of the dessert base to the dissolved gelatin to temper the mixture. Mix the rest

of the dessert base into tempered mixture. Fold in 2 cups of fresh berries. Reserve other fruit for garnish.

10. Place a cone on a dessert dish. Scoop 3 ounces of the Bavarian mixture into the cone.11. Top with fresh berries. Dust with powdered sugar. Garnish with mint leaf.


RECIPE 10-49: CARROT CAKECategory: Desserts Yield: 12 servings

IngredientsNaturelle Bavarian Cream1/4 cup pure maple syrup1/3 cup skimmed ricotta cheese1/3 cup nonfat plain yogurt1/4 teaspoon vanilla extract1/2 teaspoon gelatin1 teaspoon water

2 cups whole wheat flour11⁄2 teaspoon baking powder2⁄3 teaspoon cinnamon1⁄4 teaspoon baking soda1⁄8 teaspoon nutmeg2 eggs2 tablespoons applesauce1 cup canola oil13⁄4 cups grated carrots11⁄2 cups egg whites11⁄2 cups honey1⁄4 cup apple juice

Steps1. Ahead of time, make Naturelle Bavarian Cream. To make Bavarian cream, mix maple

syrup, ricotta cheese, yogurt, and vanilla in blender. Whip till smooth. Dissolve gelatin in warm water. Add a little dessert base to dissolved gelatin. Slowly mix gelatin into the rest of the base. Chill overnight.

2. Stir together dry ingredients. Combine eggs, applesauce, oil, and 1½ cups carrots in a separate bowl, reserving 1⁄4 cup for garnish. Add dry ingredients to egg mixture; whip 3 minutes. Scraping sides and bottom of bowl.

3. Whip egg whites and honey until medium firm. Gently fold into carrot mixture. Pour into round cake pan. Bake at 350ºF.

4. Slice cake into 12 wedges. Place a wedge on each plate.5. Mix Naturelle Bavarian Cream with reserved 1⁄4 cup grated carrots and apple juice to

thin. Drizzle on cake. Serve with dried orange slices. Nutritional AnalysisKcalories Protein (g) Fat (g) Carbo (g) Sodium (mg) Chol (mg)

395 8 19 52 295 39RECIPE 10-50: BANANA POLENTA SOUFFLE Category: Desserts

Ingredients20 fluid ounces fat-free milk¼ of rind – orange zest3 ounces sugar2-1/2 ounces cornmeal5 ounces banana puree1 ounce banana, chopped5 ounces egg white1 ounce sugarPowdered sugar to dust1-3/4 ounces whipped cream¾ fluid ounce Grand Marnier

Steps1. Steep milk with orange peel. Discard milk.2. Bring milk to a simmer and add sugar and cornmeal. Whisk carefully to prevent lumps.3. Add banana puree and chopped banana (garnish). Cool to room temperature.4. Whisk egg whites and sugar to a medium peak meringue.5. Fold in polenta mixture. 6. Divide into 10 lightly buttered soufflé molds dusted with cornmeal.7. Bake in a water bath at 400°F until risen, but still creamy in center.8. Dust with powdered sugar. 9. Combine Grand Marnier and whipped cream.10. Serve each soufflé with 1/3 ounce of whipped cream.

RECIPE 10-51: OATMEAL RAISIN COOKIESCategory: Desserts Yield 3-1/2 dozen cookies

Ingredients1 pound brown sugar14 ounces applesauce1⁄2 ounce canola oil1 ounce egg whites12 ounces all-purpose flour7 ounces oatmeal1 tablespoon baking soda2 cups golden raisins1 teaspoon cinnamon

Steps1. Mix together the sugar, applesauce, oil, and egg whites until smooth.2. Combine the flour, oatmeal, baking soda, raisins, and cinnamon and add to the

applesauce mixture. Mix until well blended.3. Spoon onto a parchment-lined sheet pan and bake at 325°F until golden brown.

Nutritional AnalysisKcalories Protein (g) Fat (g) Carbo (g) Sodium (mg) Chol (mg)128 2 0.3 29 96 0

jwcl138_ch01_000-000 - john wiley & · web viewdesserts recipe 10-45: warm chocolate...

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