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- Thread starter mariadnoca
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Oldie but goodie: REC: Lemon Graham Ice box pie
Lemon Graham Ice box pie
3 large egg yolks
1/2 cup plus 1 tsp. sugar
2 tablespoons plus 1 tsp. cornstarch
2 teaspoons finely grated lemon zest
1/8 teaspoon salt
1 1/4 cups whole milk
1/2 cup lemon juice (from about 3 lemons)
12 graham crackers
1/2 cup heavy cream
Preparation
1. In a small saucepan, whisk together yolks, 1/2 cup sugar, cornstarch, lemon zest and salt. Gradually whisk in milk until smooth. Cook over medium-low heat, whisking constantly, until mixture thickens, about 5 minutes. Remove from heat and whisk in lemon juice. Strain mixture through a fine-mesh sieve into a clean bowl. Cover with plastic (pressing directly onto surface of custard to prevent a skin from forming) and refrigerate until cool, about 30 minutes.
2. Line bottom of an 8-inch baking dish with 6 graham crackers (break into pieces to fill space, if necessary). Spoon 1/2 of pudding over graham crackers, spreading into an even layer. Repeat with remaining 6 graham crackers and rest of pudding. Cover; refrigerate for at least 30 minutes, or up to overnight.
3. Just before serving, whip cream with remaining 1 tsp. sugar until it holds stiff peaks. Spread whipped cream in a thin layer over top of cake. Cut into squares and serve.
Lemon Graham Ice box pie
3 large egg yolks
1/2 cup plus 1 tsp. sugar
2 tablespoons plus 1 tsp. cornstarch
2 teaspoons finely grated lemon zest
1/8 teaspoon salt
1 1/4 cups whole milk
1/2 cup lemon juice (from about 3 lemons)
12 graham crackers
1/2 cup heavy cream
Preparation
1. In a small saucepan, whisk together yolks, 1/2 cup sugar, cornstarch, lemon zest and salt. Gradually whisk in milk until smooth. Cook over medium-low heat, whisking constantly, until mixture thickens, about 5 minutes. Remove from heat and whisk in lemon juice. Strain mixture through a fine-mesh sieve into a clean bowl. Cover with plastic (pressing directly onto surface of custard to prevent a skin from forming) and refrigerate until cool, about 30 minutes.
2. Line bottom of an 8-inch baking dish with 6 graham crackers (break into pieces to fill space, if necessary). Spoon 1/2 of pudding over graham crackers, spreading into an even layer. Repeat with remaining 6 graham crackers and rest of pudding. Cover; refrigerate for at least 30 minutes, or up to overnight.
3. Just before serving, whip cream with remaining 1 tsp. sugar until it holds stiff peaks. Spread whipped cream in a thin layer over top of cake. Cut into squares and serve.
barbara-in-va
Well-known member
Sylvia, these sound great! Another variation of the Southern Boiled cookies below.
mariadnoca
Moderator
CathyZ's Frozen Margarita Pie with Pretzel Crust (also in T&T)
MARGARITA PIE WITH PRETZEL CRUST
makes a 9" pie
1/3 lb corn oil margarine, melted
2 cups crushed pretzels
1 Tbsp. sugar
1-1/2 quarts vanilla ice cream, slightly thawed
4 oz frozen limeade concentrate, thawed
2 oz Gold Tequila
1 shot Cointreau or Triple Sec
1 whole lime, juiced and zested
1 lime for garnish fresh mint (optional)
Melt margarine. Crush pretzels in food processor or by hand. Stir crushed pretzels and sugar into melted margarine and mix well. Press mixture in a 9" pie pan bottom, pushing a bit up the side. Freeze 1 hour. Combine ice cream, limeade, tequila, Cointreau, lime zest and lime juice in a mixer. Whip at medium speed until well mixed and thick. Pile into the pie crust and freeze for at least 4 hours until firm. Garnish with thin slices of lime, lime peel curls and fresh mint.
http://eat.at/swap/forum14/11_Frozen_Margarita_Pie_with_Pretzel_Crust
MARGARITA PIE WITH PRETZEL CRUST
makes a 9" pie
1/3 lb corn oil margarine, melted
2 cups crushed pretzels
1 Tbsp. sugar
1-1/2 quarts vanilla ice cream, slightly thawed
4 oz frozen limeade concentrate, thawed
2 oz Gold Tequila
1 shot Cointreau or Triple Sec
1 whole lime, juiced and zested
1 lime for garnish fresh mint (optional)
Melt margarine. Crush pretzels in food processor or by hand. Stir crushed pretzels and sugar into melted margarine and mix well. Press mixture in a 9" pie pan bottom, pushing a bit up the side. Freeze 1 hour. Combine ice cream, limeade, tequila, Cointreau, lime zest and lime juice in a mixer. Whip at medium speed until well mixed and thick. Pile into the pie crust and freeze for at least 4 hours until firm. Garnish with thin slices of lime, lime peel curls and fresh mint.
http://eat.at/swap/forum14/11_Frozen_Margarita_Pie_with_Pretzel_Crust
mariadnoca
Moderator
CathyZ's Frozen Orange Cups (via Pat-NoCal)
FROZEN ORANGE CUPS (serves 4)
Very easy, and always beautiful! I serve them with
delicate mint cookies on the side.
4 oranges
1 pint Haagen-Daz Vanilla Ice Cream with
Orange Sherbet
sugar
fresh mint sprigs
Slice 1/4” off the top of each orange and put
aside. Scoop out pulp and save for other use.
Wet outside of orange shell and roll in sugar to
coat. Put on plate. Do orange tops as well.
Scoop sherbet/ice cream into shells and freeze.
Serve on a plate, garnished with fresh mint. Prop
the orange top against the shell.
Pat's notes: I usually freeze the sugared shells long
before dinner and scoop the sherbet/ ice cream in
just before serving or just before I serve dinner.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=1872
FROZEN ORANGE CUPS (serves 4)
Very easy, and always beautiful! I serve them with
delicate mint cookies on the side.
4 oranges
1 pint Haagen-Daz Vanilla Ice Cream with
Orange Sherbet
sugar
fresh mint sprigs
Slice 1/4” off the top of each orange and put
aside. Scoop out pulp and save for other use.
Wet outside of orange shell and roll in sugar to
coat. Put on plate. Do orange tops as well.
Scoop sherbet/ice cream into shells and freeze.
Serve on a plate, garnished with fresh mint. Prop
the orange top against the shell.
Pat's notes: I usually freeze the sugared shells long
before dinner and scoop the sherbet/ ice cream in
just before serving or just before I serve dinner.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=1872
No Bake Chocolate and Peanut Butter Oatmeal Bars
We made 5 recipes of this and it just FLEW!!! SO good!
No Bake Chocolate and Peanut Butter Oatmeal Bars
YIELD: Makes 2 dozen
INGREDIENTS
Vegetable oil cooking spray
9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
1 1/2 cups old-fashioned oats
1 1/4 cups confectioners' sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted
1 1/2 ounces milk chocolate, melted
DIRECTIONS
STEP 1
Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
STEP 2
Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.
STEP 3
Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
STEP 4
Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.
STEP 5
Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.)
http://www.marthastewart.com/315958/no-bake-chocolate-and-peanut-butter-oatm
We made 5 recipes of this and it just FLEW!!! SO good!
No Bake Chocolate and Peanut Butter Oatmeal Bars
YIELD: Makes 2 dozen
INGREDIENTS
Vegetable oil cooking spray
9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
1 1/2 cups old-fashioned oats
1 1/4 cups confectioners' sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted
1 1/2 ounces milk chocolate, melted
DIRECTIONS
STEP 1
Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
STEP 2
Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.
STEP 3
Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
STEP 4
Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.
STEP 5
Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.)
http://www.marthastewart.com/315958/no-bake-chocolate-and-peanut-butter-oatm
mariadnoca
Moderator
Watermelon Ice Cream Bombe
Watermelon Ice Cream Bombe
For the mold, choose a deep metal mixing bowl with a nice rounded dome shape.
Serves 12
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/watermeloncake_zps68e85951.jpg
2 pints pistachio ice cream
1 pint vanilla ice cream
Watermelon Sorbet (see below)
4 Nabisco Famous Chocolate Wafers, broken into 1/4-inch pieces
1 six-inch-round layer Vanilla Sponge Cake
1. Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
2. Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and empty mixer bowl to the freezer for 30 minutes.
3. Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and empty mixer bowl to freezer for 30 minutes.
4. Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making a even layer 1/3 inch below ice cream. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.
5. To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.
Watermelon Sorbet
Choose the ripest watermelon available.
Makes 1 quart
1 cup sugar
1 tablespoon white crème de menthe or Campari (optional)
3 cups ripe watermelon flesh
1. Place sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and stir in crème de menthe, if using. Chill the syrup.
2. Remove seeds from watermelon flesh. Place flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add purée to chilled syrup; stir to combine.
3. Freeze sorbet in an ice-cream maker according to the manufacturer’s instructions. Store, frozen, in an airtight container.
http://www.marthastewart.com/337020/watermelon-bombe
Watermelon Ice Cream Bombe
For the mold, choose a deep metal mixing bowl with a nice rounded dome shape.
Serves 12
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/watermeloncake_zps68e85951.jpg
2 pints pistachio ice cream
1 pint vanilla ice cream
Watermelon Sorbet (see below)
4 Nabisco Famous Chocolate Wafers, broken into 1/4-inch pieces
1 six-inch-round layer Vanilla Sponge Cake
1. Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
2. Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and empty mixer bowl to the freezer for 30 minutes.
3. Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and empty mixer bowl to freezer for 30 minutes.
4. Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making a even layer 1/3 inch below ice cream. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.
5. To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.
Watermelon Sorbet
Choose the ripest watermelon available.
Makes 1 quart
1 cup sugar
1 tablespoon white crème de menthe or Campari (optional)
3 cups ripe watermelon flesh
1. Place sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and stir in crème de menthe, if using. Chill the syrup.
2. Remove seeds from watermelon flesh. Place flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add purée to chilled syrup; stir to combine.
3. Freeze sorbet in an ice-cream maker according to the manufacturer’s instructions. Store, frozen, in an airtight container.
http://www.marthastewart.com/337020/watermelon-bombe
mariadnoca
Moderator
Ice Cream Ball Fondue
Ice Cream Ball Fondue
Recipe courtesy Gale Gand
Serves:
6 servings
Ingredients
2 pints ice cream, different flavors
1 cup biscotti crumbs, (using store-bought biscotti)
1 cup toasted almonds, chopped
2 cups satin chocolate sauce, recipe follows
2 cups caramel sauce, recipe follows
2 cups raspberry sauce, recipe follows
Satin Chocolate Sauce:
4 ounces unsweetened chocolate, chopped
9 ounces semisweet chocolate, chopped
1/2 cup light corn syrup
1 cup hot coffee
Caramel Sauce:
1 1/4 cups sugar
1/3 cup water
2/3 cup heavy cream
Raspberry Sauce:
3 cups frozen raspberries, thawed
1/4 cup sugar
Directions
Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and coffee without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)
Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Set aside. If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened.
Raspberry Sauce: Puree the berries with the sugar in a blender. Strain out the seeds through a strainer and keep chilled until ready to serve.
Using a small ice cream scoop, scoop out balls of ice cream and place them on a sheet pan in the freezer. One at a time, roll 1 flavor in the biscotti crumbs and the other flavor in the chopped almonds then return them to the freezer. Keep them in an airtight container until ready to serve, up to 2 days. Place the sauces in bowls or individual fondue pots if you have them and warm the chocolate fudge and caramel. Serve the sauces with the coated ice cream balls and some forks for dipping. Satin Chocolate Sauce: Yield: 3 cups Preparation time: 15 minutes Cooking time: 10 minutes
Caramel Sauce: Yield: 2 cups Preparation time: 15 minutes Cooking time: 10 to 15 minutes
Raspberry Sauce: Yield: 2 cups Preparation time: 15 minutes Cooking time: 0 minutes
http://www.foodnetwork.com/recipes/ice-cream-ball-fondue-recipe/index.html
Ice Cream Ball Fondue
Recipe courtesy Gale Gand
Serves:
6 servings
Ingredients
2 pints ice cream, different flavors
1 cup biscotti crumbs, (using store-bought biscotti)
1 cup toasted almonds, chopped
2 cups satin chocolate sauce, recipe follows
2 cups caramel sauce, recipe follows
2 cups raspberry sauce, recipe follows
Satin Chocolate Sauce:
4 ounces unsweetened chocolate, chopped
9 ounces semisweet chocolate, chopped
1/2 cup light corn syrup
1 cup hot coffee
Caramel Sauce:
1 1/4 cups sugar
1/3 cup water
2/3 cup heavy cream
Raspberry Sauce:
3 cups frozen raspberries, thawed
1/4 cup sugar
Directions
Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and coffee without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)
Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Set aside. If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened.
Raspberry Sauce: Puree the berries with the sugar in a blender. Strain out the seeds through a strainer and keep chilled until ready to serve.
Using a small ice cream scoop, scoop out balls of ice cream and place them on a sheet pan in the freezer. One at a time, roll 1 flavor in the biscotti crumbs and the other flavor in the chopped almonds then return them to the freezer. Keep them in an airtight container until ready to serve, up to 2 days. Place the sauces in bowls or individual fondue pots if you have them and warm the chocolate fudge and caramel. Serve the sauces with the coated ice cream balls and some forks for dipping. Satin Chocolate Sauce: Yield: 3 cups Preparation time: 15 minutes Cooking time: 10 minutes
Caramel Sauce: Yield: 2 cups Preparation time: 15 minutes Cooking time: 10 to 15 minutes
Raspberry Sauce: Yield: 2 cups Preparation time: 15 minutes Cooking time: 0 minutes
http://www.foodnetwork.com/recipes/ice-cream-ball-fondue-recipe/index.html
mariadnoca
Moderator
Vincent Price's Diana Torte (Ice Cream Cake) Recipe
Vincent Price's Diana Torte
Ingredients:
28 macaroon cookies
1 quart chocolate ice cream
1 quart coffee ice cream
4 tablespoons chocolate sauce
14 pieces English toffee candy
Chocolate fudge sauce
1. Oil and 8" springform pan
2. Crush 14 macaroons and spread on bottom of the springform pan.
3. Slightly soften: 1 quart chocolate ice cream. Spread on top of crushed macaroons. Dribble 2 Tbsp chocolate sauce over the ice
cream.
4. Crush: 14 macaroons and spread on top of ice cream layer.
5. Slightly soften 1 quart coffee ice cream and spread on top of second layer of macaroons. Dribble: 2 Tbsp chocolate sauce
over the ice cream.
6. Crush 14 pieces English toffee and spread on top.
7. Place torte in freezer for 4-5 hours, or until hard.
Presentation:
Remove torte from springform pan and put on round serving dish. Leave at room temperature for about 30 min before slicing and serving. Pass a bowl of chocolate fudge sauce with the torte, if you wish to really indulge your guests.
Vincent Price's Diana Torte
Ingredients:
28 macaroon cookies
1 quart chocolate ice cream
1 quart coffee ice cream
4 tablespoons chocolate sauce
14 pieces English toffee candy
Chocolate fudge sauce
1. Oil and 8" springform pan
2. Crush 14 macaroons and spread on bottom of the springform pan.
3. Slightly soften: 1 quart chocolate ice cream. Spread on top of crushed macaroons. Dribble 2 Tbsp chocolate sauce over the ice
cream.
4. Crush: 14 macaroons and spread on top of ice cream layer.
5. Slightly soften 1 quart coffee ice cream and spread on top of second layer of macaroons. Dribble: 2 Tbsp chocolate sauce
over the ice cream.
6. Crush 14 pieces English toffee and spread on top.
7. Place torte in freezer for 4-5 hours, or until hard.
Presentation:
Remove torte from springform pan and put on round serving dish. Leave at room temperature for about 30 min before slicing and serving. Pass a bowl of chocolate fudge sauce with the torte, if you wish to really indulge your guests.
mariadnoca
Moderator
Ditto - good to "see" you!
mariadnoca
Moderator
Strawberry and Prosecco Fizz with Lemon Sorbet
Strawberry and Prosecco Fizz with Lemon Sorbet
8 servings
3 pints strawberries, divided
1/3 cup plus 1/4 cup sugar
3 pints lemon sorbet
1 750-ml bottle chilled Prosecco or brut Champagne
preparation
Hull 1 1/2 pints strawberries; cut berries in half. Puree berries and 1/3 cup sugar in processor until very smooth. Transfer berry puree to small bowl and chill well, at least 1 hour and up to 2 hours.
Place half of berry puree and half of lemon sorbet in processor. Slowly add 3/4 cup Prosecco; blend until mixture is thick and slushy. Transfer to medium bowl. Repeat with remaining berry mixture, sorbet, and Prosecco. Freeze at least 2 hours. Place Champagne stopper on remaining Prosecco and refrigerate.
(Sorbet mixture can be made 1 day ahead. Keep frozen.)
Hull remaining 1 1/2 pints berries; quarter lengthwise. Mix berries with 1/4 cup sugar in large bowl; chill 1 to 2 hours.
Spoon sorbet mixture into 8 parfait glasses. Top with remaining Prosecco and sugared strawberries.
http://www.epicurious.com/recipes/food/views/Strawberry-and-Prosecco-Fizz-with-Lemon-Sorbet-109601
Strawberry and Prosecco Fizz with Lemon Sorbet
8 servings
3 pints strawberries, divided
1/3 cup plus 1/4 cup sugar
3 pints lemon sorbet
1 750-ml bottle chilled Prosecco or brut Champagne
preparation
Hull 1 1/2 pints strawberries; cut berries in half. Puree berries and 1/3 cup sugar in processor until very smooth. Transfer berry puree to small bowl and chill well, at least 1 hour and up to 2 hours.
Place half of berry puree and half of lemon sorbet in processor. Slowly add 3/4 cup Prosecco; blend until mixture is thick and slushy. Transfer to medium bowl. Repeat with remaining berry mixture, sorbet, and Prosecco. Freeze at least 2 hours. Place Champagne stopper on remaining Prosecco and refrigerate.
(Sorbet mixture can be made 1 day ahead. Keep frozen.)
Hull remaining 1 1/2 pints berries; quarter lengthwise. Mix berries with 1/4 cup sugar in large bowl; chill 1 to 2 hours.
Spoon sorbet mixture into 8 parfait glasses. Top with remaining Prosecco and sugared strawberries.
http://www.epicurious.com/recipes/food/views/Strawberry-and-Prosecco-Fizz-with-Lemon-Sorbet-109601
mariadnoca
Moderator
Nick Malgieri's Frozen Chocolate Mousse
Nick Malgieri's Frozen Chocolate Mousse is divine!
Posted by: Traca at 12:38 pm on Nov 8, 2008
I'm always on the hunt for dishes that can be done in advance. This one comes together so easily and the flavor has a huge pay off. I shaved bittersweet chocolate curls on top with a serrated peeler and let the mousse come back close to room temperature.
I also divided the recipe in half and made it in a 4" cake pan with a removeable bottom. Wow. Wow. Wow.
I didn't plan on it being so good or I would have taken more care cutting the slice in the photo. A knife dipped in hot water, then dried works wonders for a clean cut. (I was greedy and didn't wait for my water to get super hot.)
Here's the recipe (Meryl, thanks so much for pointing me to it):
FROZEN CHOCOLATE MOUSSE
This is the richest and easiest to make of delicious frozen chocolate desserts. It rivals the best chocolate ice cream.
Ingredients
2 cups heavy whipping cream
6 ounces bittersweet chocolate
6 ounces unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
2/3 cup egg whites (from about 5 large eggs)
1 1/2 cups sugar
Cocoa powder or chocolate shavings for finishing
One 9-inch springform pan or other stainless steel mold
Directions
1. Place the 9-inch springform pan or other stainless steel mold in the freezer. Whip cream to a soft peak and refrigerate until needed.
2. Melt both chocolates over hot water, remove from heat and work in butter; set aside.
3. Combine egg whites and sugar in bowl of electric mixer; and place over pan of simmering water. Whisk gently until egg whites are hot and sugar is dissolved. Use an electric mixer to beat until cooled and increased in volume.
4. Quickly fold together chocolate mixture and meringue. Taste a spoonful to make sure the mixture is not any warmer than room temperature. If it is, let it cool for a few minutes before folding in the whipped cream or the cream will melt and separate.
5. Scrape into frozen springform pan or mold and smooth the top with an offset metal spatula. cover tightly with plastic wrap. Freeze overnight before serving.
6. To unmold, have a chilled platter ready. Dip a small, thin knife in hot water and run it around the inside of the pan to loosen dessert. Unbuckle side of springform and remove. Cover dessert with the chilled platter, invert, then lift off pan bottom. Dust very lightly with cocoa immediately before serving or stick chocolate shavings all over top and sides of mousse. Return to freezer until time to serve.
Serving
This is great with a rich chocolate sauce or some crushed, sweetened berries.
Yields: About 1 1/2 quarts mousse
http://seattletallpoppy.blogspot.com/2008/11/chocolate-bliss-nick-malgieris-frozen.html
Photos over at Traca's blog
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=99233
Nick Malgieri's Frozen Chocolate Mousse is divine!
Posted by: Traca at 12:38 pm on Nov 8, 2008
I'm always on the hunt for dishes that can be done in advance. This one comes together so easily and the flavor has a huge pay off. I shaved bittersweet chocolate curls on top with a serrated peeler and let the mousse come back close to room temperature.
I also divided the recipe in half and made it in a 4" cake pan with a removeable bottom. Wow. Wow. Wow.
I didn't plan on it being so good or I would have taken more care cutting the slice in the photo. A knife dipped in hot water, then dried works wonders for a clean cut. (I was greedy and didn't wait for my water to get super hot.)
Here's the recipe (Meryl, thanks so much for pointing me to it):
FROZEN CHOCOLATE MOUSSE
This is the richest and easiest to make of delicious frozen chocolate desserts. It rivals the best chocolate ice cream.
Ingredients
2 cups heavy whipping cream
6 ounces bittersweet chocolate
6 ounces unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
2/3 cup egg whites (from about 5 large eggs)
1 1/2 cups sugar
Cocoa powder or chocolate shavings for finishing
One 9-inch springform pan or other stainless steel mold
Directions
1. Place the 9-inch springform pan or other stainless steel mold in the freezer. Whip cream to a soft peak and refrigerate until needed.
2. Melt both chocolates over hot water, remove from heat and work in butter; set aside.
3. Combine egg whites and sugar in bowl of electric mixer; and place over pan of simmering water. Whisk gently until egg whites are hot and sugar is dissolved. Use an electric mixer to beat until cooled and increased in volume.
4. Quickly fold together chocolate mixture and meringue. Taste a spoonful to make sure the mixture is not any warmer than room temperature. If it is, let it cool for a few minutes before folding in the whipped cream or the cream will melt and separate.
5. Scrape into frozen springform pan or mold and smooth the top with an offset metal spatula. cover tightly with plastic wrap. Freeze overnight before serving.
6. To unmold, have a chilled platter ready. Dip a small, thin knife in hot water and run it around the inside of the pan to loosen dessert. Unbuckle side of springform and remove. Cover dessert with the chilled platter, invert, then lift off pan bottom. Dust very lightly with cocoa immediately before serving or stick chocolate shavings all over top and sides of mousse. Return to freezer until time to serve.
Serving
This is great with a rich chocolate sauce or some crushed, sweetened berries.
Yields: About 1 1/2 quarts mousse
http://seattletallpoppy.blogspot.com/2008/11/chocolate-bliss-nick-malgieris-frozen.html
Photos over at Traca's blog
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=99233
mariadnoca
Moderator
Frozen Chocolate Mousse Truffles
Frozen Chocolate Mousse Truffles
Bon Appétit | September 1994
Makes about 30
1/2 cup sugar
3 large egg yolks
3/4 cup whipping cream
8 ounces semisweet chocolate, finely chopped
2 tablespoons amaretto liqueur
1/2 cup toasted almonds, finely chopped
2 ounces semisweet chocolate, grated
preparation
Whisk sugar and yolks in medium bowl until thick. Bring cream to boil in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats spoon, about 3 minutes (do not boil). Remove from heat. Add chocolate to hot custard; stir until melted and smooth. Mix in amaretto. Cover and freeze until firm enough to shape, at least 3 hours and up to 24 hours.
Using 1 tablespoonful mixture per truffle, shape mixture into rounds; roll some rounds in almonds and some in chocolate. Arrange in single layer in waxed paper-lined container. Freeze up to 1 month. Serve frozen.
http://www.epicurious.com/recipes/food/reviews/Frozen-Chocolate-Mousse-Truffles-555
Frozen Chocolate Mousse Truffles
Bon Appétit | September 1994
Makes about 30
1/2 cup sugar
3 large egg yolks
3/4 cup whipping cream
8 ounces semisweet chocolate, finely chopped
2 tablespoons amaretto liqueur
1/2 cup toasted almonds, finely chopped
2 ounces semisweet chocolate, grated
preparation
Whisk sugar and yolks in medium bowl until thick. Bring cream to boil in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats spoon, about 3 minutes (do not boil). Remove from heat. Add chocolate to hot custard; stir until melted and smooth. Mix in amaretto. Cover and freeze until firm enough to shape, at least 3 hours and up to 24 hours.
Using 1 tablespoonful mixture per truffle, shape mixture into rounds; roll some rounds in almonds and some in chocolate. Arrange in single layer in waxed paper-lined container. Freeze up to 1 month. Serve frozen.
http://www.epicurious.com/recipes/food/reviews/Frozen-Chocolate-Mousse-Truffles-555
mariadnoca
Moderator
Frozen Amaretto Mousse
Frozen Amaretto Mousse
Combine:
1 cup Amaretti cookie crumbs (crush cookies in food processor)
3 Tbl. Amaretto
2 Tbl. rum
1/2 cup finely chopped, toasted almonds
2 Tbl. sugar
1/2 cup heavy cream
Fold in:
1 1/2 cups heavy cream, beaten stiff -or-
1, 8oz.pkg. frozen whipped topping, thawed
Layer in serving dishes or stemware with fresh or frozen raspberries.
Garnish with chopped chocolate covered almonds.
Frozen Amaretto Mousse
Combine:
1 cup Amaretti cookie crumbs (crush cookies in food processor)
3 Tbl. Amaretto
2 Tbl. rum
1/2 cup finely chopped, toasted almonds
2 Tbl. sugar
1/2 cup heavy cream
Fold in:
1 1/2 cups heavy cream, beaten stiff -or-
1, 8oz.pkg. frozen whipped topping, thawed
Layer in serving dishes or stemware with fresh or frozen raspberries.
Garnish with chopped chocolate covered almonds.