Text 11245, 152 rader
Skriven 2014-03-23 05:52:00 av Dave Drum (74636.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Say, Old Fruit #3
=========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheesecake w/Ginger-Lime Candied Raspberries
 Categories: Desserts, Cheesecake, Fruits, Citrus
      Yield: 7 Servings
 
MMMMM---------------------------CRUST--------------------------------
           Nonstick spray
      1 c  Shortbread cookie crumbs
           +=MADE FROM=+
      6 oz Shortbread cookies; fine
           - ground in a food processor
      2 tb Unsalted butter; melted
        pn Fine sea salt

MMMMM-------------------------CHEESECAKE------------------------------
      1 ts Unflavored gelatin
    2/3 c  Sugar
      8 tb Unsalted butter; in 8 pcs,
           - room temp
        pn Fine sea salt
     10 oz Cream cheese; in 10 pcs,
           - room temp
    1/4 c  Crème fraîche or sour cream
    1/4 c  Fresh orange juice
      1 tb Fresh lime juice
      1 c  Heavy cream; beaten to soft
           - peaks

MMMMM------------------------RASPBERRIES-----------------------------
      6 oz Container fresh raspberries
    1/4 c  Sugar
      1 tb Minced peeled ginger
      1 tb Thin sliced fresh mint
           - leaves; + more for garnish
      1 ts Fresh lime juice
 
  You may never bake a cheesecake again; Laiskonis sets his
  super-light filling with gelatin instead of eggs and
  flavors it with a refreshing hit of citrus.
  
  For shortbread crust: Lightly coat an 8x8x2" baking pan
  with nonstick spray; line with plastic wrap, leaving a
  generous overhang.
  
  Mix crumbs, butter, and salt in a medium bowl until it
  resembles moist sand. Press evenly onto bottom of pan.
  Cover; chill.
  
  For cheesecake: Place 2 tablespoons. cold water in a small
  saucepan; sprinkle gelatin over. Let stand until gelatin
  is soft, 5-10 minutes.
  
  Using an electric mixer on medium-high speed, beat sugar,
  butter, and salt in a medium bowl until light and fluffy,
  about 5 minutes. With motor running, add cream cheese 1
  piece at a time, occasionally scraping down sides of bowl.
  Beat in crème fraîche, orange juice, and lime juice.
  
  Gently heat gelatin over lowest heat, stirring constantly,
  just until gelatin dissolves. Scrape gelatin into cream
  cheese mixture; beat to blend. Fold in whipped cream just
  to incorporate. Pour mixture over crust; smooth top. Chill
  until set, about 3 hours.
  
  DO AHEAD: Cheesecake can be made 3 days ahead. Cover and
  keep chilled, or freeze airtight for up to 2 weeks.
  
  For ginger-lime candied raspberries: Cook first 3
  ingredients, 1 tablespoon mint, lime juice, and 1
  tablespoon water in a small saucepan over low heat until
  raspberries are soft and juices are released, 2-3 minutes.
  Transfer to a small bowl. Cover with plastic wrap and
  chill for at least 1 hour and up to 1 day.
  
  Using plastic wrap overhang, lift cheese-cake from pan and
  place on a flat surface. Cut into pieces; place on plates.
  Spoon candied raspberries over; drizzle with sauce and
  garnish with mint.
  
  by Chef Michael Laiskonis
  
  Bon Appétit | July 2012
  
  Yield: Makes 6 to 8 servings
  
  MM Format by Dave Drum - 25 July 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Faux Tart w/Instant Lemon Ginger Custard
 Categories: Desserts, Dairy, Herbs, Fruits, Citrus
      Yield: 1 servings
 
      1    (or 2) gingersnap cookies;
           - crumbled (1/3 c crumbs)
      1 ts Honey
      1    (2") piece fresh ginger;
           - peeled
    1/2 c  Heavy cream
      2 tb Sugar
      3 tb Fresh squeezed lemon juice
           Handful of blackberries,
           - blueberries, or
           - raspberries
 
  Sprinkle the crumbled cookie into the bottom of a large
  ramekin, small glass jar, or small shallow bowl. Drizzle
  the crumbs with honey, then use a fork to combine the two
  and then to lightly pack down the mixture. Transfer to the
  freezer while you make the custard.
  
  Grate the ginger, then press the grated ginger through a
  fine-mesh strainer into a small bowl. You should have
  about a teaspoon of ginger juice.
  
  Pour the cream into a small saucepan set over medium heat,
  stir in the sugar, and bring the mixture to a boil. Let it
  boil for about 5 minutes, then remove from the heat and
  stir in the ginger juice and lemon juice. Let the mixture
  cool in the saucepan for about 20 minutes.
  
  Pour the warm cream mixture into the ramekin over the
  crumbs, and refrigerate until the cream has set, at least
  30 minutes but possibly longer, depending on the depth of
  the container and the fat content of the cream. (Or you
  can make it the day before; cover it with a piece of
  plastic wrap pressed tightly on the surface of the cream.)
  The custard will be softly set, like a pudding, not firm
  like a flan.
  
  Top with the berries and eat.
  
  by Joe Yonan; Eat Your Vegetables: Bold Recipes for the
  Single Cook
  
  Epicurious | August 2013
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Bring me an order of escargots, but hold the slugs. - Orson Bean
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