Text 11243, 155 rader
Skriven 2014-03-23 05:39:00 av Dave Drum (74634.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Say, Old Fruit #1
=========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yogurt Panna Cotta w/Fresh Plums
 Categories: Desserts, Dairy, Citrus, Fruits
      Yield: 10 servings
 
MMMMM------------------------PANNA COTTA-----------------------------
           Oil
      2 tb Water
      2 tb Fresh lemon juice
  2 1/2 ts Unflavored gelatin
  2 1/4 c  Plain whole-milk yogurt
  1 3/4 c  Heavy whipping cream;
           - divided
    3/4 c  Sugar

MMMMM---------------------------PLUMS--------------------------------
      6 sm Ripe plums; thin sliced
    1/4 c  Sugar
      1 tb Fresh lemon juice
      1 ts Fine grated lemon peel
 
  Test-kitchen tip: If possible, invert the panna cotta on a
  flat platter or large plate. A serving piece with sloping
  sides won't allow the dessert to lie flat and will make it
  more difficult to slice the panna cotta into wedges.
  
  Making the panna cotta in a cake pan gives this classic
  dessert a new look. For best results, use an organic plain
  yogurt (which usually has a softer texture than nonorganic).
  
  For panna cotta:
  
  Lightly coat inside of 9-inch cake pan with 1 1/2-inch-high
  sides with canola oil. Combine 2 tablespoons water and lemon
  juice in small bowl. Sprinkle gelatin over; stir to blend.
  Let stand until gelatin softens, about 15 minutes. Whisk
  yogurt and 3/4 cup cream in large bowl. Combine 1 cup cream
  and sugar in small saucepan; bring to simmer over medium
  heat, stirring until sugar dissolves. Remove from heat. Add
  gelatin mixture to hot cream mixture; whisk until gelatin
  dissolves. Add cream-gelatin mixture to yogurt mixture;
  whisk to blend. Pour mixture into cake pan. Chill uncovered
  until cold, then cover and keep refrigerated until panna
  cotta is set, at least 8 hours or overnight.
  
  DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
  
  For plums: Combine plums, sugar, lemon juice, and lemon peel
  in medium bowl; toss to coat. Let stand at room temperature
  until juices form, tossing occasionally, about 30 to 45
  minutes.
  
  DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.
  
  Using small knife, cut around panna cotta to loosen edges.
  Fill large bowl with 1 inch of hot water. Dip bottom of pan
  into hot water to help loosen. Place dessert platter
  upside-down atop pan; invert panna cotta onto platter.
  Carefully lift off pan and allow panna cotta to settle onto
  platter.
  
  Cut panna cotta into wedges. Divide among plates. Serve with
  plum mixture.
  
  by Rochelle Palermo
  
  Bon Appétit | July 2010
  
  Yield: Makes 10 servings
  
  MM Format by Dave Drum - 26 July 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Plum & Mascarpone Pie
 Categories: Pies, Desserts, Fruits, Cheese, Dairy
      Yield: 10 Servings
 
      1    Pie crust; homemade or
           - store-bought
     20    (to 25) firm ripe plums;
           - halved, pitted, skin on
  1 1/2 c  + 2 tbsugar
      2 tb Fresh lemon juice
      1    Vanilla bean; split
           - lengthwise
      8 oz Mascarpone
    1/3 c  Crème fraîche
      2 tb Honey
           Whipped cream
 
  Special equipment: A 9" pie dish
  
  Preheat oven to 350øF/175øC. Line pie dish with crust;
  crimp edges. Fully bake pie crust according to recipe or
  Place plums in a large bowl; add 1 1/2 cups sugar and
  lemon juice. Scrape in seeds from half of vanilla bean;
  toss to coat. Divide plum mixture between two 13x9x2"
  glass baking dishes, arranging plums cut side down and
  overlapping slightly. Roast until juices are bubbling and
  slightly thickened and plums are tender but not falling
  apart, 40-60 minutes (cooking time will depend on ripeness
  of plums). Let cool slightly.
  
  Using a slotted spatula, transfer plums to a rimmed baking
  sheet. Cover loosely with plastic wrap; chill. Pour juices
  in baking dishes into a small saucepan. Bring to a boil
  and simmer until thickened and reduced to a scant 1/2 cup,
  4-5 minutes; set glaze aside.
  
  Combine remaining 2 tablespoons sugar, mascarpone, crème
  fraîche, and honey in a medium bowl. Scrape in seeds from
  remaining half vanilla bean. Using an electric mixer, beat
  on high speed until mixture holds firm peaks (do not
  overbeat or mascarpone may curdle).
  
  DO AHEAD: Plums, glaze, and mascarpone cream can be made 1
  day ahead. Cover separately and chill.
  
  Spread mascarpone cream evenly over bottom of crust.
  Arrange some chilled plum halves tightly (but not
  overlapping) in a single layer over mascarpone mixture.
  Starting at edges of pie crust, arrange remaining plum
  halves on top of base layer, overlapping tightly and
  forming a spiral to cover. Pie should dome slightly in the
  center.
  
  Using a pastry brush, spread some of glaze over plums (if
  glaze has firmed up, gently reheat, adding 1 tablespoon
  water and whisking to blend).
  
  Cut pie into slices. Top with whipped cream and drizzle
  with more plum syrup.
  
  by The Bon Appétit Test Kitchen
  
  Bon Appétit | August 2012
  
  Yield: Makes 10 servings
  
  MM Format by Dave Drum - 07 September 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If soup isn't hot enough to make a grown man wince, it's undrinkable.
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