Panna Cotta with Berry Sauce

panna_cotta (10)

A friend of mine made panna cotta with raspberry sauce and was very happy with them!  This is another recipe that requires no alterations to make gluten free.

Original recipe

 

Panna Cotta with Berry Sauce
From Natasha’s Kitchen

Yield: 6-8 servings

For panna cotta:

  • 1 cup whole milk
  • 1 packet (2 1/2 teaspoons) unflavored gelatin
  • 2 cups heavy whipping cream
  • 1/2 cup + 1 tablespoon sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

For berry sauce:

  • 2 cups berries, divided
  • 3 tablespoons sugar
  • 1/2 tablespoon lemon juice

 

Make panna cotta:

  1. Off the heat, place 1 cup milk in a medium saucepan and sprinkle the top with 1 packet gelatin. Let stand 3-5 minutes, or until gelatin is softened.
  2. Place pan over medium-low heat and stir until gelatin dissolves and mixture is steaming, about 4-5 minutes (do not boil).
  3. Add 2 cups heavy whipping cream, 1/2 cup + 1 tablespoon sugar, 1 teaspoon vanilla, and a pinch of salt.
  4. Continue stirring about 5 minutes until sugar is fully dissolved and mixture is steaming (do not boil).
  5. Remove from heat and let cool 5 minutes.
  6. Place sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream.
  7. Once the mixture is completely smooth, divide it into 6 wine glasses or 8 ramekins. Refrigerate until fully set, 4-6 hours.

Make berry sauce:

  1. In a small saucepan, combine 1 cup berries, 1/2 tablespoon lemon juice, and 3 tablespoons sugar.
  2. Bring to a low boil and cook 4-5 minutes or until syrupy.
  3. Stir in remaining 1 cup of fresh berries and remove from heat.
  4. When syrup is at room temperature or just barely warm, spoon it over the top of chilled panna cottas.
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Chocolate Bavarian Cream Pie

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This chocolate Bavarian cream pie recipe comes from New Zealand and has been in the family for generations.  It’s pretty addictive!

 

Chocolate Bavarian Cream Pie

Yield: Two 9” pies

For filling:

  • 1 envelope (1/4 oz) unflavored gelatin
  • 1/4 cup cold water
  • 3 egg yolks, lightly beaten
  • 1/2 cup + 1 tablespoon sugar, divided
  • 1 cup milk, scalded
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 3 egg whites

For crumb crust:

For topping:

 

  1. In a small bowl, place water. Pour in gelatin, stir gently to moisten, and let sit to soften.
  2. Bring water to a boil in the bottom of a double boiler or in a pot.
  3. In the top of a double boiler or a metal bowl, whisk together egg yolks, 1/2 cup sugar, and salt.
  4. Slowly drizzle scalded milk into yolk mixture, whisking constantly.
  5. Cook yolk mixture over boiling water until it coats a wooden spoon, about 5 minutes. (It will still be fairly runny.)
  6. Remove from heat and stir in gelatin mixture until gelatin dissolves entirely.
  7. Let sit until it cools to room temperature. (If you’re impatient, you can put it in the refrigerator, but make sure you don’t chill it too far.)
  8. While mixture is cooling, spray 2 pie pans with non-stick cooking spray.
  9. In a small bowl, combine 1 1/4 cups chocolate wafer crumbs and melted butter. Press it into pie pans.  Cover and chill in refrigerator.
  10. When yolk mixture is cool, stir in vanilla.
  11. In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl with a hand mixer, beat egg whites with 1 tablespoon sugar until they hold stiff peaks.
  12. Transfer yolk mixture into a clean, large mixing bowl and stir in a large spoonful of egg whites to lighten it.
  13. Fold in the rest of the egg whites in three additions.
  14. In the same bowl in which you whipped the egg whites (you don’t need to clean it), beat heavy cream until it holds stiff peaks.
  15. Fold whipped cream into the egg mixture in 3-4 additions.
  16. Divide batter between pie pans. Shake pans lightly to smooth the tops.
  17. Cover and chill in the refrigerator for at least 3-4 hours or until set.
  18. Just before serving, sprinkle 1 tablespoon wafer crumbs over the tops to decorate.

The Only Ice Cream Recipe You’ll Ever Need

ice cream 3

My friend decided to try out a different version of our favorite celery ice cream with candied ginger and rum-plumped raisins.  He used a more custard-like ice cream base and made it dairy-free.  Lactose-free half-and-half will create a somewhat icier texture than normal, but he reports that it was a hit with his guests!

Notes:

  • You can play around with the proportions of cream and milk, as long as they add up to 3 cups
  • You can also cut down on egg yolks for a thinner base, but don’t go below three

Original recipe

 

The Only Ice Cream Recipe You’ll Ever Need
Adapted from the New York Times

Yield: 1 1/2 pints

For the ice cream base:

  • 2 cups heavy cream OR lactose-free half-and-half
  • 1 cup whole milk OR lactose-free half-and-half
  • 2⁄3 cup sugar
  • 1⁄8 teaspoon fine sea salt
  • 3-6 large egg yolks

For the flavoring:

  • Flavors from the NYTimes
  • For celery ice cream with candied ginger and rum-plumped raisins:
    • 1 cup golden OR regular raisins
    • 1/2 cup water
    • 2 tablespoons rum
    • 1/2 cup sugar
    • 1 teaspoon celery seeds, pounded lightly in a mortar with the pestle
    • 2-6 tablespoons finely diced candied ginger (depending on how much you like ginger)

 

If making celery ice cream with candied ginger and rum-plumped raisins, prepare raisins up to 1 month ahead of time:

  1. Put raisins in heatproof bowl.
  2. Combine water, rum, and sugar in small saucepan.
  3. Bring to a boil, stirring to dissolve the sugar.
  4. Pour syrup over raisins and let cool to room temperature.
  5. Refrigerate until chilled.  You can store the raisins in the refrigerator for up to 1 month.
  6. Before use, drain raisins.

The day before making ice cream:

  1. If necessary, place the canister of your ice cream maker in the freezer.

Make ice cream:

  1. In a small pot, simmer heavy cream, milk, sugar, and salt (plus celery seeds, if making celery ice cream) until sugar completely dissolves, about 5 minutes.
  2. Remove pot from heat.
  3. In a separate bowl, whisk yolks.
  4. Whisking constantly, slowly whisk about a third of the hot cream mixture into the yolks, then whisk the yolk mixture back into the pot with the cream.
  5. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170ºF on an instant-read thermometer).
  6. Strain through a fine-mesh sieve into a bowl.
  7. Cool mixture to room temperature.
  8. Cover and chill at least 4 hours or overnight.
  9. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.  (If making the celery ice cream, pack ice cream into storage container, folding in raisins and ginger as you go.)

 

 

 

 

 

Caramel-Topped Flan

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Caramel-topped flan is another great dessert for the hot summer months.  It’s cool and slinky and refreshing.

 

Caramel-Topped Flan
From Dorie Greenspan’s Baking: From My Home to Yours

Yield: One 8-inch flan OR 6 (6-oz) ramekins OR 7-8 (4-oz) ramekins

For the caramel:

  • 1/3 cup sugar
  • 3 tablespoons water
  • Squirt of fresh lemon juice

For the flan:

  • 1 1/2 cups heavy cream
  • 1 1/4 cups milk
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract

 

  1. Center a rack in the oven and preheat the oven to 350ºF.  Line a roasting pan or 9-by-13 inch baking pan with a double thickness of paper towels.
  2. Fill a teakettle with water and put it on to boil; when the water boils, turn off heat.
  3. Put a metal 8-inch round cake pan with 2-inch sides – not a nonstick one – in the oven to heat while you prepare the caramel.  (If you are using individual molds or ramekins, then skip this step.)
  4. Stir the sugar, water, and lemon juice together in a small heavy-bottomed saucepan.
  5. Put the pan over medium-high heat and cook until the sugar becomes an amber-colored caramel, about 5-10 minutes.  The sugar will bubble.  Remove the pan from the heat at the first whiff of smoke.
  6. Remove the cake pan from the oven and, working with oven mitts, pour the caramel into the pan and immediately tilt the pan to spread the caramel evenly over the bottom; set the pan aside.
  7. Bring the milk and heavy cream just to a boil.
  8. Meanwhile, in a 2-quart glass measuring cup or in a bowl, whisk together the eggs, yolks, and sugar.
  9. Whisk vigorously for a minute or two, and then stir in the vanilla.
  10. Still whisking, drizzle in about one quarter of the hot liquid to temper, or warm, the eggs so they won’t curdle.
  11. Whisking all the while, slowly pour in the remainder of the hot cream and milk.
  12. Using a large spoon, skim off the bubbles and foam that you worked up.
  13. Put the caramel-lined cake pan in the roasting pan.
  14. Pour the custard into the cake pan and slide the setup into the oven.  Very carefully pour enough hot water from the kettle into the roasting pan to come halfway up the sides of the cake pan. (Don’t worry if this sets the cake pan afloat.)
  15. Bake the flan for about 35 minutes, or until the top puffs a bit and is golden here and there.  It will be very jiggly, but a knife inserted into the center of the flan should come out clean.  (If using small, individual molds, start checking for doneness around the 25-minute mark).
  16. Remove the roasting pan from the oven, transfer the cake pan to a cooking rack, and run a thin knife between the flan and the sides of the pan to loosen it.
  17. Let the flan cool to room temperature on the rack, then loosely cover and refrigerate for at least 4 hours.  Covered with plastic wrap in its baking pan, the flan will keep in the refrigerator for up to 2 days.
  18. When ready to serve, once more, run a thin knife between the flan and the pan. Choose a rimmed serving platter, place the platter over the cake pan, quickly flip the platter and pan over, and remove the cake pan.  The flan will shimmy out and the caramel sauce will coat the custard.  Once unmolded, its best to enjoy it the same day, otherwise the top will start to look wrinkly.  (It will still taste the same.)
  19. Bring the flan to the table and cut into wedges. Spoon some of the syrup onto each plate.

Chocolate Mousse II

Maker:0x4c,Date:2017-11-2,Ver:4,Lens:Kan03,Act:Lar01,E-Y

Compared to the other chocolate mousse recipe on this blog, this version is lighter and fluffier and perhaps more appropriate for a warm summer day.

Original recipe

 

Chocolate Mousse II
From Betty Crocker

Yield: 8 servings

  • 4 egg yolks
  • 1/4 cup sugar
  • 1 cup + 1 1/2 cups heavy cream, divided
  • 1 cup (6 oz) semisweet chocolate chips

 

  1. Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored.
  2. Gradually beat in sugar.
  3. Heat 1 cup heavy cream in 2-quart saucepan over medium heat until hot.
  4. Gradually stir at least half of the hot heavy cream into egg yolk mixture; stir back into hot cream in saucepan.
  5. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
  6. Stir in chocolate chips until melted.
  7. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. (Or you can leave it in the refrigerator overnight, but you’ll have to let it warm up to stirrable consistency on the counter the next day.)
  8. Beat 1 1/2 cups heavy cream in chilled medium bowl with electric mixer on high speed until stiff.
  9. Stir a large dollop of whipped cream into the chocolate mixture to lighten it.
  10. Fold chocolate mixture into whipped cream in three additions.
  11. Pipe or spoon mixture into serving bowls.
  12. Immediately refrigerate any remaining dessert after serving.

Crystallized Ginger Creme Brulee

Maker:0x4c,Date:2017-11-2,Ver:4,Lens:Kan03,Act:Lar01,E-Y

Creme brulee is lovely in any weather.  Here is a variant for ginger lovers!  You can adjust the amount of candied ginger according to your preference.

 

Crystallized Ginger Creme Brulee
Adapted from Creme Brulee by Lou Seibert Pappas

Yield: 6 servings

For custard:

  • 2 cups heavy cream
  • 3 tablespoons chopped peeled fresh ginger OR 1 teaspoon ground ginger
  • 6 large egg yolks
  • 1/3 cup sugar
  • 1/4-1/2 cup finely chopped crystallized ginger (depending on how much you love ginger)
  • 1 teaspoon vanilla extract

For topping:

  • 6 tablespoons sugar

 

  1. Preheat oven to 275°F.
  2. In a medium saucepan, combine cream and fresh OR ground ginger.  Cook over medium heat until small bubbles form around the edges of the pan, stirring from time to time.
  3. Remove pan from heat and let cool to room temperature.  If you used fresh ginger, strain cream through a sieve and discard the ginger.
  4. In a medium bowl, whisk egg yolks until pale in color.
  5. Whisk in sugar until dissolved.
  6. Whisk in flavored cream, and stir in crystallized ginger and vanilla.
  7. Place 6 standard-size flan dishes in a baking pan.  Divide custard mixture evenly among the dishes.
  8. Pour warm water into the pan to come halfway up the sides of the dishes.
  9. Bake for 35-40 minutes, or until the center of each custard still jiggles slightly.
  10. Remove from oven and lift dishes from hot water.
  11. Let cool briefly, then cover each dish with aluminum foil and refrigerate for at least 2 hours, or up to 2 days.
  12. Just before serving, sprinkle 1 tablespoon sugar over each custard.  Caramelize sugar with a hand-held blowtorch.  It is best to caramelize the sugar as soon as you sprinkle it, or it will start to sink into the custard.  Give the caramelized sugar a few minutes to harden, and then eat.

Celery Ice Cream with Candied Ginger and Rum-Plumped Raisins

Maker:0x4c,Date:2017-11-2,Ver:4,Lens:Kan03,Act:Lar01,E-Y

Right in time for the hot summer weather is this ice cream recipe.  I know celery seed ice cream sounds really weird, but it tastes amazing and is my favorite ice cream ever.

 

Celery Ice Cream with Candied Ginger and Rum-Plumped Raisins
Adapted from Jeni’s Splendid Ice Creams at Home by Jeni Bauer

Yield: 1 quart

For the raisins:

  • 1 cup golden OR regular raisins
  • 1/2 cup water
  • 2 tablespoons rum
  • 1/2 cup sugar

For ice cream base:

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon tapioca starch OR cornstarch
  • 1 1/2 ounces (3 tablespoons) cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons agave nectar OR light corn syrup
  • 1 teaspoon celery seeds, pounded lightly in a mortar with the pestle
  • 2-6 tablespoons finely diced candied ginger (depending on how much you like ginger)

 

The day before:

  1. If necessary, place the canister of your ice cream maker in the freezer.

Make rum-plumped raisins (can prepare up to 1 month ahead of time):

  1. Put raisins in heatproof bowl.
  2. Combine water, rum, and sugar in small saucepan.
  3. Bring to a boil, stirring to dissolve the sugar.
  4. Pour syrup over raisins and let cool to room temperature.
  5. Refrigerate until chilled.  You can store the raisins in the refrigerator for up to 1 month.

Make ice cream base:

  1. Mix about 2 tablespoons of milk with tapioca starch OR cornstarch in a small bowl to make a smooth slurry.
  2. Whisk cream cheese and salt in a medium bowl until smooth.
  3. Fill a large bowl with ice and water.
  4. Combine remaining milk, cream, sugar, and agave nectar OR corn syrup in a 4-quart saucepan.
  5. Bring to a rolling boil over medium-high heat, and boil for 4 minutes.
  6. Remove from heat and gradually whisk in tapioca starch OR cornstarch slurry.
  7. Bring mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.
  8. Remove from heat.
  9. Gradually whisk hot milk mixture into cream cheese until smooth.
  10. Stir in celery seeds.
  11. Pour mixture into 1-gallon Ziploc freezer bag and submerge sealed bag in ice bath.
  12. Let stand, adding more ice as necessary, until cold, about 30 minutes.
  13. Pour ice cream base into frozen canister of ice cream maker and spin until thick and creamy throughout.  (Otherwise the ice cream will be on the hard, icy side after it finishes freezing.)
  14. Drain raisins and mix with candied ginger.
  15. Pack ice cream into storage container, folding in raisins and ginger as you go.
  16. Press a sheet of parchment paper directly against the surface and seal with an airtight lid.
  17. Freeze in the coldest part of your freezer until firm, at least 4 hours.