Text 12134, 136 rader
Skriven 2014-04-14 05:37:48 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Pretty Cheesy #2
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Goat Cheese Ice Cream w/Roasted Red Cherries
 Categories: I scream, Cheese, Fruits
      Yield: 1 servings

      2 c  Whole milk
      1 tb + 1 ts cornstarch
      4 oz Fresh goat cheese
      3 tb Cream cheese; softened
    1/4 ts Fine sea salt
  1 1/4 c  Heavy cream
    2/3 c  Sugar
    1/4 c  Light corn syrup

MMMMM----------------------ROASTED CHERRIES---------------------------
      2 c  Pitted red or black
           - cherries
    2/3 c  Sugar
      2 ts Cornstarch

  Preheat the oven to 400øF/205øC.

  Combine the cherries, sugar, and cornstarch in a 9-inch
  square baking dish, tossing to mix. Roast for 30 to 45
  minutes, until the juices are thickened and bubbly, stirring
  every 15 minutes. Let cool completely, then chill in the
  refrigerator.

  Yield: Makes about 1 1/4 cups

  Ice Cream Prep: Mix about 2 tablespoons of the milk with the
  cornstarch in a small bowl to make a smooth slurry. Whisk
  the goat cheese, cream cheese, and salt in a medium bowl
  until smooth. Fill a large bowl with ice and water.

  Cook: Combine the remaining milk, the cream, sugar, and corn
  syrup in a 4-quart saucepan, bring to a rolling boil over
  medium-high heat, and boil for 4 minutes. Remove from the
  heat, and gradually whisk in the cornstarch slurry. Bring
  the mixture back to a boil over medium-high heat and cook,
  stirring with a rubber spatula, until slightly thickened,
  about 1 minute. Remove from the heat.

  Chill: Gradually whisk the hot milk mixture into the cream
  cheese mixture until smooth. Pour the mixture into a
  1-gallon Ziploc freezer bag and submerge the sealed bag in
  the ice bath. Let stand, adding more ice as necessary, until
  cold, about 30 minutes.

  Freeze: Pour the ice cream base into the frozen canister and
  spin until thick and creamy. Pack the ice cream into a
  storage container, alternating it with layers of the
  cherries and ending with a spoonful of cherries; do not mix.
  Press a sheet of parchment directly against the surface, and
  seal with an airtight lid. Freeze in the coldest part of
  your freezer until firm, at least 4 hours.

  by Jeni Britton Bauer; Jeni's Splendid Ice Creams at Home

  Epicurious | June 2011

  Yield: Makes 1 generous quart

  MM Format by Dave Drum - 12 July 2011

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Amaretti Tiramisu
 Categories: Desserts, Cookies, Dairy, Cheese
      Yield: 6 servings

      3 lg Eggs; separated
      5 tb Sugar; divided
    1/2 lb Mascarpone; room temp
        pn Salt
    1/2 c  Chilled heavy cream
      1 c  Brewed espresso or very
           - strong brewed coffee; room
           - temp
      5 oz Amaretti; crisp Italian
           - macaroons - 30 to 40,
           - depending on size

  We use amaretti crumbs to line the pan of this Ricotta
  Cheesecake. In a twist on classic tiramisu, the leftover
  almond-flavored macaroons assume a more prominent role:
  Layered with an airy mascarpone mousse, they take the place
  of the traditional ladyfingers.

  Beat together yolks and 2 tablespoons sugar in a large bowl
  with an electric mixer at medium speed until thick and pale,
  about 2 minutes. Beat in mascarpone until just combined.

  Beat whites with salt in another large bowl with cleaned
  beaters until they just hold soft peaks. Add remaining 3
  tablespoons sugar, a little at a time, beating, then
  continue to beat until whites just hold stiff peaks.

  Beat cream in another bowl with cleaned beaters until it
  just holds stiff peaks. Gently but thoroughly fold cream
  into mascarpone mixture, then fold mixture into whites.

  Pour espresso into a shallow bowl. Dip half of amaretti (15
  to 20) in espresso for about 20 seconds, turning to coat
  both sides and letting excess drip off. Arrange in 1 layer
  in an 8-inch square baking dish. Spread half of mascarpone
  mixture evenly over amaretti. Make another layer in same
  manner with remaining amaretti (dipped in espresso) and
  mascarpone mixture. Chill at least 6 hours.

  CooksÆ notes: * The eggs in this recipe are not cooked.

  * Tiramisu can be chilled up to 1 day.

  by Ian Knauer

  Gourmet | January 2011

  Yield: Makes 6 servings

  MM Format by Dave Drum - 20 January 2011

  Uncle Dirty Dave's Archives

MMMMM


... Wine is sunlight, held together by water. -- Galileo

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