Dessert recipes

June 2, 2012 § Leave a comment

Passionfruit mini tarts w/ raspberries

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Buttermilk Pannacotta with Strawberry Rhubarb compote

Passionfruit curd

(trebled)

  • 3/4 cup passionfruit puree
  • 3 sticks butter (cubed)
  • 6 tbsp lemon juice
  • 9 large egg yolks
  • 1.5 cup sugar
In a saucepan, combine the yolks with the passion fruit puree and the remaining 1/2 cup of sugar and 2 tablespoons of lemon juice. Cook over low heat, whisking, until the sugar dissolves. Add the butter and cook, whisking, until thickened, about 8 minutes. Immediately strain the curd into a bowl. Press a sheet of plastic wrap onto the surface of the curd and refrigerate until chilled.

Pâte Brisée

  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Buttermilk Panna Cotta with Strawberry Rhubarb compote

Buttermilk panna cotta

  • 2 tablespoons water
  • 1 1/2 teaspoons unflavored gelatin
  • Nonstick vegetable oil spray
  • 1 cup whipping cream
  • 1 teaspoon finely grated lemon peel
  • 1/2 cup sugar
  • 2 cups buttermilk
  • 2 teaspoons vanilla extract

Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.

Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.

Using small sharp knife, cut around panna cotta in each ramekin. Place plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Top with berries and serve chilled.

Strawberry Rhubarb compote
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 small beet, cut in slices
  • 1 teaspoon pure vanilla extract
  • 3 large stalks of rhubarb, cut in 2 inch pieces
  • 1/2 pound of strawberries, halved

In a medium saucepan, bring water, sugar, and beets to a boil (stirring occasionally). Turn off heat, add the rhubarb, and cover. Let sit for about 20 minutes, until the rhubarb is tender. Remove rhubarb to a bowl, and simmer the remaining liquid until thickened, about 5 minutes. Add strawberries to the rhubarb. Strain the beet liquid, and pour over the rhubarb and berries.


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