Text 19739, 85 rader
Skriven 2012-01-09 22:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Lamingtons
==================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> They have an interesting origin, as a quick fix for a mistake.

"Those bloody poofy woolly biscuits." - Lord Lamington.

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

      Title: Torta Di Ricotta Con Salsa Di Melagrana
 Categories: Italian, Desserts, Cheese, Fruit, Sauces
      Yield: 4 servings

           CHEESECAKE:
      1 tb Unsalted butter, softened
     16 oz Skim-milk ricotta cheese,
    Well drained
      1 lb Mascarpone cheese or
           -cream cheese, softened
      1 c  Sugar
      4 lg Eggs, separated
    1/3 c  Unbleached all-purpose
    Flour
      1 ts Salt
           POMEGRANATE SAUCE:
      4 lg Pomegranates
      3 tb Cornstarch, sifted
    3/4 c  Sugar

  Ricotta cheesecake with pomegranate sauce

  Preheat the oven to 325 F. Grease a 9-inch springform pan with the
  butter. Line the bottom of the pan with parchment paper and grease
  the paper with the remaining butter. Generously dust the pan with
  flour and shake out the excess. In a bowl, with an electric mixer,
  beat the cheeses until smooth. Beat in the sugar. Beat in the egg
  yolks one at a time, until well blended. Fold in the flour. In
  another bowl, with clean beaters, beat the egg whites with the
  salt until stiff peaks form. Fold the egg whites into the cheese
  mixture. Pour the batter into the pan, and smooth the top with a
  spatula.

  Bake for 1 hour and 10 minutes, or until a knife inserted in the
  center comes out clean. Turn off the oven and leave the cake in
  the oven with the door ajar for 30 minutes. Remove the cake to a
  rack and let cool completely, then cover and refrigerate the cake
  for at least 2 hours. To serve, run a knife around the edges of
  the cake to loosen it. Release the spring on the side of the pan
  and remove the springform ring. Put a serving dish over the top of
  the cake and invert it onto the plate. Remove the parchment paper.
  Spread the pomegranate sauce evenly over the top of the cake. Cut
  the cake into wedges. (The sauce may also be placed in a bowl and
  passed on the side.)

  POMEGRANATE SAUCE

  Cut the pomegranates in half. Place a fine mesh sieve over a large
  bowl. Using a spoon or your fingers, scrape the seeds into the
  sieve. With a wooden spoon or a flat meat pounder, press on the
  seeds to extract 2 cups of juice. Discard the seeds and set the
  juice aside. In a medium saucepan, mix the cornstarch with the
  sugar. Slowly stir in the pomegranate juice and mix well. Cook the
  sauce over medium heat, stirring constantly, until the sauce
  begins to thicken and darkens to a deep wine color, and the sauce
  coats the back of the spoon. Remove from the heat and let cool.
  The sauce may be made ahead and stored in a jar in the
  refrigerator. It will thicken somewhat if stored. When ready to
  use, thin with a little warm water if necessary.

  From: flynkat

MMMMM




Cheers

YK Jim


... All great men make mistakes. -- Sir Winston Churchill

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