Category Archives: Desserts

Meringue italienne

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Source: foodnetwork.com: Tyler Florence: Italian Meringue

Times:

Prep 10 min
Inactive Prep —
Cook 4 hr 30 min
Total: 4 hr 40 min

Ingredients

  • 1 cup superfine sugar
  • 1/3 cup water
  • 5 egg whites, at room temperature
  • 1/4 teaspoon cream of tartar

Directions

  1. In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
  2. In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.
  3. With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot cake or pie, and bake as directed.
  4. For Meringue Cloud Cookies: Preheat oven to 200 degrees F. Line baking sheets with parchment paper. Dollop spoonfuls of meringue onto baking pans, alternatively you may use a pastry bag with a star tip. Bake for 2 hours until crisp. Turn off the oven and allow meringues to cool and completely dry out.

Mousse citron et lime

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Source: foodnetwork.ca: Sugar: Lemon Lime Mousse with Scented Red Berries

Note: Je fais la mousse seule sans la garniture de petits fruits.

Yield: 12

Ingredients

For Citrus Base

  • 1/3 cup fresh lemon juice
  • 1/3 cup fresh lime juice
  • 2 teaspoons lemon zest
  • 2 teaspoons lime zest
  • 2/3 cup whipping cream
  • 6 large egg yolks
  • 4 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 1/2 tablespoons powdered gelatin
  • 3 tablespoons water

For Meringue

  • 1 cup sugar
  • 1/4 cup water
  • 6 large egg whites

Scented Red Berries

  • 2 cups quartered fresh strawberries
  • 2 cups fresh raspberries
  • 1/2 cup fresh red currants (if available)
  • 2 tablespoons red current jelly, stirred
  • 1 tablespoon sugar
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lime zest

Directions

To Assemble Mousse

  1. Prepare a 9-inch square pan by lining bottom and sides with plastic wrap, having wrap hang over edges of the pan.
  2. For citrus base, bring lemon juice, lime juice, both zests and cream just up to a simmer in a saucepot. In a bowl, whisk egg yolks with sugar and cornstarch. Slowly add some of the cream to the egg mixture, whisking constantly, and keep adding cream until it has been fully blended into the eggs. Return mixture to the stove and cook over medium heat, whisking constantly until thickened and glossy, only about 2 to 3 minutes. Remove from heat and strain. Soften gelatin in cold water for 2 minutes, then whisk into hot custard. Set aside to cool at room temperature (do not chill).
  3. For meringue, bring sugar and water to a boil and cook on high heat until sugar registers 240 °F on a candy thermometer, about 3 minutes. While sugar is boiling, whip egg whites until they hold a soft peak (bend when whisk is lifted). Slowly and carefully pour in hot sugar down the side of the bowl with the meringue, whipping constantly (pouring it down the side of the bowl will prevent splashes of hot sugar), and whip the whites on medium speed until they have cooled to barely warm. Fold a third of the meringue into the citrus base and then fold in the remaining two thirds until incorporated. Scrape mousse into prepared pan and spread evenly. Chill until firm, about 4 hours.
  4. To serve, turn mousse out onto a plate and peel off plastic. Cut into squares and place over Scented Red Berries

Scented Red Berries

  1. Toss strawberries, raspberries and currants gently. Stir red currant jelly with sugar and zests and toss with berries to coat.
  2. Berries can be prepared up to 2 hours in advance and chilled until ready to serve.

Crème brûlée au romarin

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Source: foodnetwork.ca: Cook Like A Chef: Rosemary Creme Brulee

Yield: 6

Ingredients

  • 2 cups 35% whipping cream
  • 6 large sprigs fresh rosemary
  • 1/2 cup sugar
  • 1 vanilla beans, split lengthwise
  • 5 large egg, yolks
  • 12 teaspoons sugar

Directions

  1. Add the rosemary sprigs to the cream. Cover and refrigerate overnight
  2. Preheat oven to 325°F
  3. Place six 3/4-cup ramekins into a large baking dish Remove the rosemary from the cream and coarsely chop it (stems and all) and set aside
  4. Mix the cream and sugar into a heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Add the chopped rosemary
  5. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavours. Strain through a fine sieve into large measuring cup. Don’t worry if there’re little black specks of vanilla bean left
  6. Whisk the yolks in medium bowl until well blended. Gradually whisk in hot cream mixture. Pour the custard to measuring cup and divide evenly amongst the ramekins
  7. Pour enough hot water into the baking dish to come halfway up sides of the ramekins and carefully transfer to the oven
  8. Bake for about 35 (50) minutes or until a knife can be cleanly inserted and withdrawn from the centre of one of the custards.
  9. Using tongs, transfer the ramekins work surface to cool for 30 minutes
  10. Chill for at least 3 hours and up to 2 days (the longer the better)
  11. Just before serving: Place the ramekins on a baking sheet. Sprinkle 2 teaspoons of sugar evenly over each custard.
  12. Set the baking sheet under the broiler till the sugar caramelizes a delicious golden brown (use a blow torch on individual custards instead if you like)

Pouding au riz

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Source: foodnetwork.ca: Surgar: Currant Rice Pudding

Yield: 6

Ingredients

  • 3 cups milk
  • 2 cups water
  • 4 pared peels from a lemon
  • 1 1/2 tablespoons vanilla extract
  • 3/4 cup short grain rice (ou arborio)
  • 1/3 cup dried currants (ou raisins secs)
  • 3 tablespoons sliced almonds, lightly toasted
  • 2/3 cup sugar
  • 1 egg yolk (optional)
  • cinnamon, for garnish

Directions

  1. Heat milk and water with peelings from lemon and vanilla to just below a simmer and stir in rice. Simmer uncovered for 15 minutes, stirring occasionally. Remove lemon peels. Add the currants, almonds and sugar and simmer 10 to 15 minutes more, testing rice for doneness. Remove from heat, let cool for 15 minutes then stir in egg yolk. Spoon into a serving bowl and sprinkle with cinnamon. Rice pudding will set further as it cools. It can be served warm or chilled.

Croustillant aux pommes

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Source: L’encyclopédie de la cuisine de Jehane Benoit

Note: Je remplis le plat de pommes presque jusqu’au bord.

Ingrédients

  • 4 tasses de pommes en tranches
  • 1/3 (1/4) tasse de sucre
  • 2 c. à table de farine
  • 1/2 c. à thé de cannelle
  • 1 c. à table de beurre
  • 2 c. à table de jus de citron

Garniture

  • 3/4 (1/2) tasse de cassonade
  • 3/4 tasse de farine
  • 1/3 tasse de beurre
  • 1 pincée de sel
  • 3/4 de tasse de noix hachées

Préparation

  1. Disposer les pommes dans un plat bien beurré.
    Mélanger le sucre, la farine, la cannelle et le beurre.
    Étendre ce mélange sur les pommes.
    Verser le jus de citron sur le tout.
  2. Pour préparer la garniture, mélanger la cassonade, les 3/4
    de tasse de farine, le beurre, le sel et les noix.
    Etendre sur les pommes et faire cuire au four à 325 F
    pendant une heure.

Salade d’oranges et pamplemousses

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Source: À la di Stasio: Salade d’oranges et pamplemousses

Note:  Le jus des fruits est suffisant, pas besoin de rajouter d’esu. Très bon avec la muscade.

6 portions

Ingrédients

  • 6 oranges et/ou oranges sanguines, en saison
  • 2 ou 3 pamplemousses roses
  • 1/4 tasse de miel  (ou moins au goût)
  • 1/4 tasse d’eau
  • Un peu de noix de muscade râpé ou de cardamome moulue
  • 2 c. à soupe d’eau de fleur d’oranger (au goût)

Préparations
Peler à vif les agrumes, prélever les suprêmes et les déposer dans un bol ou un saladier. Récupérer le jus en pressant les membranes au dessus d’une petite casserole. Ajouter le miel et l’eau et chauffer à feu moyen jusqu’à ce que le miel soit dissout.

Parfumer – au goût – de muscade ou de cardamome. Ajouter l’eau de fleur d’oranger, verser sur les agrumes et bien mélanger. Servir tempéré ou réserver au réfrigérateur jusqu’au lendemain.

Tarte aux bleuets, framboises et sirop d’érable

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Source: Ciel mon Pinard

Ingrédients

  • 1 t. de crème 35%
  • un peu de vanille
  • 1 t. de sirop d’érable
  • 3 c. à soupe de farine
  • 3 c. à soupe de beurre non-salé
  • Bleuets, framboises ou autres petits fruits frais ou congelés
  • une croûte cuite à blanc (pâte à tarte au beurre)

Préparation

  1. Amener à ébullition 1 t. de crème 35% parfumée avec un peu de vanille et 1 t. de sirop d’érable.
  2. Ajouter un beurre manié: 3 c. à soupe de farine écrasée dans 3 c. à soupe de beurre non-salé (on peut utiliser moins de beurre si on se sert de farine instantanée); on remue au fouet et le mélange épaissit.
  3. On garnit le fond de notre croûte cuite à blanc de petits fruits (bleuets, framboises, mûres, etc.) frais ou congelés.
  4. Verser le sirop sur les fruits, décorer le tout de petits fruits, laisser refroidir complètement avant de servir.
  5. Variation on peut aussi préparer une salade de fruits sur laquelle on verse le sirop chaud et servir tel quel, sans croûte!

Pâte à tarte au beurre

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Source: Pause amicale et gourmande

(Pâte à tarte de Daniel Pinard)

Le secret de la pâte au beurre est de très peu la travailler. Les grains de beurre (composé à 85% de corps gras et à 15% d’eau) qui restent dans la farine fondent à la cuisson: la valeur qu’ils dégagent fait monter la pâte qui n’en est que plus feuilletée.

Ingrédients

  • 1 1/2 t. de farine,
  • 1 c. à soupe de sucre,
  • 1 soupçon de sel,
  • 1/2 t. de beurre bien froid (6 à 8 c. à soupe de beurre), qu’on aura coupé en morceaux (on les garde on congélateur),
  • 1/4 à 1/3 de t. d’eau très glacée (pour empêcher que le beurre ne fonde)

Préparation

  1. On dépose farine, sel, sucre dans le robot, on ajoute le beurre froid coupé en morceaux: on pulse un peu, on ajoute l’eau froide, on pulse encore, oups, ça fait une boule, on arrête, c’est prêt.
  2. On laisse reposer au frigo, enveloppé dans une pellicule plastique, au moins une heure avant de s’en servir.
  3. Chaque recette fait une abaisse, si on a besoin de deux croûtes, on fait deux recettes. Si on n’a pas de robot, on peut faire les deux recettes à la fois dans un grand bol. Si on utilise un robot, mieux vaut s’en tenir à une croûte à la fois (autrement, on risque de trop travailler la pâte).

Tarte à la mélasse (shoo-fly pie)

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Source: foodnetwork.com: Good Eats: Pantry Raid X: Dark Side of the Cane: Shoo-Fly Pie

Video: YouTube

Ingredients

Crust

  • 6 ounces all-purpose flour
  • 1/2 teaspoon table salt
  • 3 ounces unsalted butter, chilled
  • 1-ounce lard, chilled (graisse)
  • 4 tablespoons ice water, in spritz bottle
  • Approximately 32 ounces dried beans, blind baking

Crumbs

  • 5 1/2 ounces all-purpose flour
  • 4 ounces dark brown sugar
  • 2 tablespoons cold, unsalted butter
  • 1/4 teaspoon kosher salt

Filling

  • 3/4 cup boiling water
  • 3/4 teaspoon baking soda
  • 8 ounces molasses, by weight
  • 1 whole egg, beaten
  • 1 teaspoon vanilla extract

Directions

For the crust

  1. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large resealable bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
  2. Preheat oven to 425 degrees F.
  3. Place 2 (9-inch) metal pie pans in the refrigerator to chill.
  4. Remove dough from refrigerator and roll out in the bag until it reaches the edges of the bag and is 10 to 11-inches round. Cut along 2 sides of the plastic bag, open bag to expose dough on 1 side and turn a 9-inch pie pan upside down on the exposed side. Invert the entire thing and gently pull the remaining side of the plastic bag off the dough. Press the dough into the edges around the pan and trim any excess dough. Press the edges of the dough over the lip of the pan. Place in refrigerator for 15 minutes.
  5. Poke holes around sides and into the bottom of the dough. Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough, set on a baking sheet, and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until light golden in color, approximately 7 minutes longer. Remove from oven and place on cooling rack. Allow to cool completely while preparing the filling.
  6. Decrease heat of oven to 350 degrees F.

For the crumbs

  1. Place the flour, brown sugar, butter and salt into the bowl of a food processor and process until it forms crumbs. Reserve 1/4 cup and set both aside.

For the filling

  1. Place the baking soda in a medium mixing bowl and pour the boiling water over it. Add the molasses, egg, and vanilla; whisk to combine. Add the larger amount of crumbs to the molasses mixture and whisk just to combine. Pour this mixture into the prepared crust. Sprinkle the remaining 1/4 cup of crumb mixture evenly over the top of the filling. Place pie on the middle rack of the oven and bake for 40 to 45 minutes or until the filling puffs, begins to look dry and starts to crack slightly. Remove from the oven, transfer to a rack, and cool completely before cutting.

Tarte aux patates douces

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Source: Somewhat Muddled Musings: Alton Brown’s Sweet Potato Pie

Ingredients

  • 1 pound 3 ounces sweet potatoes, peeled and cubed, steamed
  • 1 1/4 cups plain yogurt
  • 3/4 cup packed, dark brown sugar
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 5 egg yolks
  • Salt
  • 1 (9-inch) deep dish, frozen pie shell
  • 1 cup chopped pecans, toasted
  • 1 tablespoon maple syrup
  • Special equipment: steamer basket

Directions

  1. Preheat the oven to 350 degrees F.
  2. Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
  3. Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
  4. Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.