Text 5848, 97 rader
Skriven 2011-01-16 05:05:10 av Dave Drum (1:18/200.0)
Ärende: Gourmet 512
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wildflower-Honey Semifreddo w/Honey Sesame Wafers (Pt 2)
 Categories: Desserts, Breads, Eggs, Candy
      Yield: 6 servings
 
           Continued
 
  Divide mixture evenly among ramekins, then cover with plastic wrap and
  freeze until frozen, at least 1 hour.
  
  Make sesame toffee: Line a baking sheet with parchment.
  
  Stir together cream, sugar, honey, and salt in a 1- to 1 1/2-quart
  heavy saucepan and boil over moderate heat, stirring occasionally,
  until mixture is golden and registers 260oF on thermometer (hard-ball
  stage; see cooks' note, below), about 6 minutes.
  
  Remove mixture from heat and immediately stir in sesame seeds, then
  pour evenly onto parchment-paper-lined baking sheet and spread into a
  very thin layer (about a 9-inch round) with an offset spatula. Cool
  to room temperature, about 5 minutes (candy will be slightly
  flexible), then chill on sheet in the refrigerator until hard, 2 to 3
  minutes. Remove toffee from parchment and break into very small
  pieces (less than 1/4 inch) with your hands or a rolling pin.
  
  Make honey sesame wafers: Beat together butter and sugar in a large
  bowl with an electric mixer at medium speed until smooth, then add
  honey, beating until combined. Beat in egg white until combined well,
  then reduce speed to low and add flour and salt until combined. Chill
  batter, covered, until slightly firm, about 30 minutes.
  
  Put oven racks in upper and lower thirds of oven and preheat oven to
  375oF.
  
  Line 2 large baking sheets with parchment. Using offset spatula,
  spread half of batter (about 1/3 cup) into a very thin, sheer 14- by
  11-inch rectangle on 1 sheet. Using tip of spatula or a butter knife,
  section off 12 squares by scraping knife through batter to make a
  1/4-inch-wide space between batter sections. Sprinkle half of sesame
  toffee evenly over batter. Repeat with remaining batter and brittle
  on second sheet. Bake wafers, switching position of sheets and
  rotating 180 degrees halfway through baking, until golden (some parts
  may be pale golden), about 8 minutes. Cool to room temperature on
  sheets on racks, about 10 minutes. Peel parchment off wafers.
  
  Make orange topping: Peel and cut any white pith from oranges with a
  sharp knife. Cut oranges lengthwise into 1/4-inch-thick slices,
  discarding white pith from center, then cut slices into 1/4-inch dice.
  
  Assemble dessert: Fill a large bowl with cool water and dip 1 ramekin
  (with semifreddo) into water 3 seconds.
  
  Run a sharp paring knife around edge, then invert ramekin onto a
  dessert plate, gently releasing semifreddo. (It may be necessary to
  run knife around more than once and gently pry semifreddo out
  slightly; if necessary, smooth top and sides with knife.) Repeat with
  remaining ramekins.
  
  Spoon diced orange over and around each semifreddo and serve each
  with 1 or 2 honey sesame wafers.
  
  Cooks' notes:
  
  To take the temperature of a shallow amount of syrup, put bulb of
  thermometer in saucepan and turn thermometer facedown, resting other
  end against rim of saucepan. Check temperature frequently.
  
  Honey wafer batter and sesame toffee can be made 3 days ahead and
  chilled, tightly wrapped in plastic wrap.
  
  Recipe by Lillian Chou
  
  Inspired by "WILD HONEY," U2, 2000
  
  January 2008 | Gourmet
  
  Serves 6 (dessert)
  
  MM Format by Dave Drum - 19 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

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