Text 10427, 162 rader
Skriven 2014-03-03 06:23:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: The Strawbs #2
======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry Clouds
 Categories: Five, Fruit, Dairy, Desserts
      Yield: 6 servings
 
      3 lg Egg whites; room temp 30
           - minutes
      1 c  + 2 tb sugar
    1/2 ts Ground cardamom
      1 lb Strawberries; trimmed, thin
           - sliced lengthwise
    3/4 c  Well-chilled heavy cream
 
  Special Equipment: parchment paper
  
  Cardamom-scented whipped cream tops a light, crisp meringue
  in this pretty paean to the season's fresh berries.
  
  Put oven rack in middle position and preheat oven to 190XF.
  
  Beat whites with a pinch of salt in a bowl using an electric
  mixer at medium-high speed until they just hold soft peaks.
  Reduce mixer speed to medium and add 3/4 cup sugar, a little
  at a time, beating, then continue to beat until whites hold
  stiff glossy peaks.
  
  Line a baking sheet with parchment paper and spoon a small
  dollop of meringue on each corner of parchment, then invert
  parchment to secure to baking sheet. Using a serving spoon,
  form meringue into 6 mounds about 2 inches apart on parchment.
  Using a soupspoon, lightly press down and swirl center of
  each meringue to spread out slightly, into a 3 1/2- to 4"
  round, and create a 1 1/2- to 2-inch-wide indentation in
  center.
  
  Bake meringues until dry but still white, about 2 hours,
  then cool meringues in turned-off oven (with door closed)
  1 hour. (Meringues will be crisp on outside and slightly
  soft in center.) Cool meringues completely on baking sheet
  on a rack.
  
  While meringues cool, bring 5 tablespoons sugar, 1/4 cup
  water, and 1/4 teaspoon cardamom to a boil in a small heavy
  saucepan, stirring until sugar is dissolved. Pour cardamom
  syrup over strawberries in a heatproof bowl and stir gently
  to combine.
  
  Just before serving, beat cream with 1 tablespoon sugar and
  1/4 teaspoon cardamom in a clean bowl using clean beaters
  until it just holds stiff peaks.
  
  Peel meringues from parchment and put on 6 plates, then
  spoon about 1/4 cup berries with syrup into each indentation.
  Spoon whipped cream over berries and top with another 1/4 cup
  berries with syrup. Serve strawberry clouds immediately.
  
  CooksA note: Meringues, without berries, syrup, or whipped
  cream, can be made up to 1 day ahead and kept in an airtight
  container at cool room temperature.
  
  Recipe by Melissa Roberts
  
  May 2006 | Gourmet
  
  Serves: 6
  
  Meal Master Format by Dave Drum - 14 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Strawberry Pie w/Whipped Cream
 Categories: Pies, Fruit, Dairy
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
      5 oz Pkg shortbread cookies
      2 tb Sugar
      2 tb Cold unsalted butter; in
           - pieces

MMMMM--------------------------FILLING-------------------------------
      2 lb (1 1/2") strawberries;
           - hulled
    3/4 c  Sugar
    1/3 c  Fresh lemon juice
      1    Envelope unflavored gelatin
           (2 1/4 tsp)
 
  Accompaniment: lightly sweetened whipped cream
  
  There is nothing like this pie. It was created by test kitchen
  director Ruth Cousineau, and if there were ever a laurel to
  rest on, this would be it. The berries are key, so look for
  local ones (those that travel least taste the best) that are
  plump, fragrant, and fully ripe, with no white shoulders. One
  of the miracles here is that the gelatin will be set just
  enough so that you can easily cut a slice, but itAs not
  bouncy.
  
  Make crust:
  
  Preheat oven to 350oF/175oC with rack in middle.
  
  Pulse cookies in a food processor to fine crumbs, then pulse
  in sugar and butter until combined. Press crumb mixture
  evenly onto bottom and up side of a 9-inch pie plate. Bake
  until golden, about 15 minutes. Transfer to a rack to cool.
  
  Prepare filling and assemble pie:
  
  Select 20 large strawberries as close to same size as possible
  and set aside. Cut remaining berries into 1/4-inch dice and
  toss with sugar and lemon juice. Let stand, stirring
  occasionally, 30 minutes. Drain berries in a sieve set into
  a large glass measuring cup. Add enough water to measure 2
  cups. Transfer liquid to a medium saucepan and reserve
  berries.
  
  Sprinkle gelatin over strawberry liquid and let soften 1 min.
  Bring to a bare simmer, stirring until gelatin has dissolved.
  Add diced berries, then transfer to a metal bowl set into an
  ice bath and stir frequently until mixture begins to mound,
  20 to 30 minutes.
  
  Spoon 1/2 cup filling into piecrust and arrange reserved whole
  berries, stem ends down, on filling. Spoon remaining filling
  over and between berries. Chill pie until filling is set, at
  least 4 hours.
  
  CooksA notes:
  
  Piecrust can be made 2 days ahead and kept (covered once cool)
  at room temperature.
  
  Filled pie can be chilled, loosely covered, up to 1 day.
  
  While not as dramatic as whole large berries, if you find juicy
  small berries, cut them into quarters or halves. It may take
  longer for mixture to set, but pie will taste just as good.
  
  Recipe by Ruth Cousineau
  
  June 2008 | Gourmet
  
  Serves 8
  
  Meal Master Format by Dave Drum - 14 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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