Text 11201, 138 rader
Skriven 2014-03-22 05:46:00 av Dave Drum (74594.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Razzle Dazzle #3
========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raspberry Chocolate Ice Pops
 Categories: Desserts, Fruit, Chocolate
      Yield: 8 servings
 
MMMMM-----------------------RASPBERRY ICE----------------------------
      6 oz Fresh raspberries
    1/3 c  Water
    1/4 c  Light corn syrup
      3 tb Sugar
      1 tb Sugar
      1 tb Framboise; (opt)
      2 ts Fresh lemon juice

MMMMM-----------------------CHOCOLATE ICE----------------------------
    3/4 c  Water
    1/4 c  Corn syrup
      3 tb Sugar
    1/3 c  Unsweetened cocoa powder
    1/2 ts Pure vanilla extract
 
  Equipment: 8 (3-ouncec) ice pop molds and sticks
  
  Although chocolate and raspberry are a luxurious combination,
  these beautifully layered ice pops are surprisingly light.
  They're a refreshing dessert after an alfresco meal, or a
  perfect treat on a hot afternoon.
  
  Make raspberry layers:
  
  Blend together all raspberry-ice ingredients in a blender
  until smooth. Force thourough a fine-mesh sieve set over a
  bowl, discarding solids.
  
  Make chocolate layers:
  
  Bring water, corn syrup, and sugar to a boil in a small
  saucepan, stirring until sugar is dissolved. Whisk in cocoa
  and a pinch of salt, then whisk in vanilla. Transfer to a
  metal bowl. Quick-chill by setting bowl in a larger bowl of
  ice and cold water and stirring occasionally until cold,
  about 15 minutes.
  
  Make ice pops:
  
  Divide half of raspberry purée among molds, then freeze
  until partially frozen, about 20 minutes. Divide all of
  chocolate mixture among molds (layers may run into each
  other a little) and freeze again until partially frozen
  (not hard), about 30 minutes.
  
  Fill molds with remaining raspberry purée, then place cover
  on molds and insert sticks at least thourough middle layer,
  making sure they are straight (important for removing top
  when unmolding). Freeze until completely firm, at least 3
  hours.
  
  Unmold ice pops:
  
  Put molds in a container with room-temperature water up to
  1/4" from top of molds. Let stand 30 seconds, then remove
  cover and pull out pops. Serve immediately or wrap individually
  in plastic wrap and freeze until ready to serve.
  
  Cooks’ notes:: Feel free to vary the order and amounts of the
  flavors when making layers. Ice pops can be made 1 week ahead.
  
  Recipe by Shelley Wiseman
  
  July 2007 | Gourmet
  
  Makes 8 ice pops
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raspberry-Lemon Heart Cakes
 Categories: Desserts, Cakes, Fruit, Citrus
      Yield: 4 Servings
 
      2 c  All purpose flour
      1 ts Baking powder
    3/4 ts Coarse kosher salt
      4 lg Eggs
      2 c  Sugar
      1 ts Vanilla extract
    1/2 c  Unsalted butter; melted,
           - warm
      1 c  Whole milk; room temp
           Raspberry jam or fruit
           - spread
           Purchased lemon curd
           Powdered sugar
 
  Preheat oven to 350øF/175øC.
  
  Line heavy 18" x 12" x 1" baking sheet with parchment
  paper. Whisk first 3 ingredients in medium bowl. Using
  electric mixer, beat eggs, sugar, and vanilla in large
  bowl until very pale and thick, about 5 minutes. Beat in
  butter, then milk. Fold in flour mixture, then beat just
  until blended, about 30 seconds. Spread batter evenly
  into prepared baking sheet.
  
  Bake cake until tester inserted into center comes out
  clean and cake begins to color on top, 26 to 28 minutes.
  Cool cake completely on baking sheet on rack.
  
  Using 4-inch heart-shaped cookie cutter, cut out 8 hearts
  from cake (cover and reserve leftover cake). Spread thin
  layer of jam over top of 1 cake heart. Spread 1 heaping
  teaspoon of lemon curd over; top with another cake heart.
  Repeat with remaining hearts, jam, and lemon curd.
  
  Sprinkle each with powdered sugar.
  
  Bon Appétit | February 2009
  
  by Maria Helm Sinskey
  
  Yield: Makes 4 servings plus leftovers
  
  MM Format by Dave Drum - 06 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Nothing stimulates the practiced cook's imagination like an egg.
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