Zabaglione

Ingredients

4 egg yolks
3 Tbsp superfine sugar
5 fl oz Marsala wine
Sponge fingers, to serve

Method

1. Place the egg yolks, sugar, and Marsala wine in a heatproof basin, placed over a heavy saucepan of gently simmering water. Whisk until very thick and frothy.
2. Spoon into warm glasses and serve immediately with the sponge fingers.

Makes 4 servings.

Source: Essentials – Egg

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Blackberry Ice Cream

Ingredients

5 cups blackberries, hulled, plus extra, to decorate
6 tbsp caster sugar
2 tbsp water
1-1/4 cups whipping cream
crisp dessert biscuits to serve

Method

1. Put the blackberries into a pan and add the water and sugar. Cover and simmer for 5 minutes until just soft.
2. Tip the fruit into a sieve placed over a bowl and press it through the mesh, using a wooden spoon. Leave to cool, then chill.
3. BY HAND: Whip the cream until it is just thick but still soft enough to fall from a spoon, then mix it with the chilled fruit puree. Pour the mixture into a plastic tub or similar freezerproof container and freeze for 2 hours.
4. USING AN ICE CREAM MAKER: Churn the chilled puree for 10-15 minutes until it is thick, then gradually pour in the cream. There is no need to whip the cream first.
5. BY HAND: Mash the misture with a fork, or beat it in a food processor to break up the ice crystals. Return it to the freezer for 4 hours more, beating the mixture again after 2 hours.
6. USING AN ICE CREAM MAKE! Continue to churn the ice cream until it is firm enough to scoop.
7. Scoop into dishes and decorate with extra blackberries. Serve with crisp dessert biscuits.

Makes 4 to 6 servings.

Source: Ice Cream and Iced Desserts

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Strawberry and Lavender Sorbet

Ingredients

1/4 cup caster sugar
1-1/4 cups water
6 fresh lavender flowers
5 cups strawberries, hulled
1 egg white
lavender flowers to decorate

Method

1. Bring the sugar and water to the boil in a saucepan, stirring until the sugar has dissolved.
2. Take the pan off the heat, add the lavender flowers and leave to infuse for 1 hour. If time permits, chill the syrup before using.
3. Puree the strawberries in a food processor or in batches in a blender, then press the puree through a large sieve into a bowl.
4. BY HAND: Pour the puree into a plastic tub, strain in the syrup and freeze for 4 hours until mushy. Transfer to a food processor and process until smooth. Whisk the egg white until frothy, and stir into the sorbet. Spoon the sorbet back into the tub and freeze until firm.
5. USING AN ICE CREAM MAKER: Pour the strawberry puree into the bowl and strain in the lavender syrup. Churn until thick. Add the whisked egg white to the ice cream maker and continue to churn until the sorbet is firm enough to scoop.
6. Serve in scoops, piled into tall glasses, and decorate with sprigs of lavender flowers.

COOK’S TIP: The size of the lavender flowers can vary; if they are very sxuz you may need to use eight. To double check, taste a little of the cooled lavender syrup. If you think the flavour is a little mild, add 2-3 more flowers, reheat and cool again before using

Makes 6 servings.

Source: Ice Cream and Iced Desserts

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Strawberry and Cream Layer Cakes

Ingredients

1/2 cup plus 1 tablespoon caster/granulated sugar
1 stick butter, softened
2 eggs
2/3 cup self-raising flour
1/3 cup ground almonds
1 teaspoon vanilla extract
1-1/4 cups double/heavy cream, whipped
1-1/2 cups strawberries, thinly sliced
3 generous tablespoons strawberry jam/jelly

To Decorate

30 g ready-to-roll fondant icing
red and green food colouring pastes
1-2/3 cups powdered fondant icing sugar
1 tablespoon rosewater

Method

1. Preheat the oven to 180°C (350°F). Grease 10 (6 cm diameter) cake pans.
2. In a mixing bowl, whisk together the sugar and butter until light and creamy. Whisk in the eggs then sift in the flour. Fold in along with the almonds and vanilla extract. Spoon the mixture into the prepared cake pans and bake in the preheated oven for 15-20 minutes, until the cakes spring back to the touch. Leave to cool in the pans, then slide a knife around the edge of each one to release the cakes.
3. Make the fondant strawberries. Colour three quarters of the ready-to-roll icing red with a small amount of red food colouring paste. Colour the remainder with the green food colouring paste. Make at least 40 tiny strawberry shapes with the red icing and use a clean pin to prick holes in them to look like the seeds. Top each with a tiny blob of green icing to represent the stalks. Set aside to dry.
4. Prepare the icing. Mix together the fondant icing sugar, rosewater and about 1 tablespoon cold water until you have a smooth, thick icing. Cut each cake into 3 layers and cover the top layer of each cake with icing. Allow the icing to set for about 5 minutes, then gently press 4 fondant strawberries on to the top of each one to decorate.
5. Once the icing has set completely, assemble the cakes. Spoon a little whipped cream and preserve between each layer, topping with strawberry slices. Finish each one with an iced and decorated top.
6. Serve immediately or store in the refrigerator until needed.

Makes 10 mini-cakes.

Source: French Fancies

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Multigrain Nectarine Kuchen

Ingredients

2/3 cup warm 1% low-fat milk (100° to 110°F)
1/3 cup sugar
1 package dry yeast (about 2-1/4teaspoons)
1/4 cup butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
4.75 ounces spelt flour (about 1-1/4 cups)
6 ounces Kamut flour (about 1-1/4 CUPS)
2 tablespoons vital wheat gluten
1/2 teaspoon salt
cooking spray
2 nectarines, pitted and thinly sliced

Streusel

1.625 ounces Kamut flour (about 1/3 cup)
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 tablespoon butter, melted
1 tablespoon canola oil
1/8 teaspoon vanilla extract

Method

1. To prepare cake, combine milk, 1/3 cup sugar, and yeast in the bowl of a stand mixer. Let stand 10 minutes.
2. Stir in 1/4 cup butter, 1 teaspoon vanilla, and egg.
3. Weigh or lightly spoon spelt flour and 6 ounces Kamut flour into dry measuring cups; level with a knife. Combine flours, gluten, and salt. Add to milk mixture; beat on low speed with dough hook just until combined.
4. Beat on medium-low speed 5 minutes (dough will be quite wet and sticky, but do not add additional flour). Scrape dough into a large bowl coated with cooking spray. Coat top of dough with cooking spray. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until almost doubled in size.
5. Turn dough out into an 11 x 7—inch glass or ceramic baking dish coated with cooking spray (do not punch dough down). Pat dough evenly into bottom of dish. Top with nectarines. Cover and let rise 1 hour or until doubled in size.
6. Preheat oven to 350°F.
7. Prepare streusel. Weigh or lightly spoon 1.625 ounces Kamut flour into a dry measuring cup; level with a knife.
8. Combine flour, 1/3 cup sugar, cinnamon, 1/4 teaspoon salt, and ginger in a small bowl. Drizzle with 1 tablespoon butter, oil, and 1/8 teaspoon vanilla. Toss well to combine.
9. Uncover dough; sprinkle evenly with streusel. Bake at 350°F for 30 to 35 minutes or until golden brown and a wooden pick inserted in center comes out clean.

Makes 10 servings.

Source: Everyday Whole Grains

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