Text 25907, 75 rader
Skriven 2015-04-12 05:50:24 av Dave Drum (1:261/38.0)
Ärende: Gourmet 644
===================
 * Originally in: fido.HOME_COO

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

      Title: Pecan Ice Cream Roll
 Categories: I scream, Nuts, Desserts
      Yield: 4 servings

  1 1/2 c  Pecans; toasted, cooled
    3/4 c  Sugar; divided
    2/3 c  All-purpose flour; divided
      5 lg Eggs; separated
      3 tb Whole milk
      1 ts Pure vanilla extract
    1/4 ts Salt
  1 1/2 pt Vanilla or butter pecan ice
           - cream; softened slightly

  EQUIPMENT: a 15" by 10" shallow baking pan (at least 1"
  deep)

  GARNISH: confectioners sugar

  Preheat oven to 350+.F/175+.C with rack in the middle.

  Butter baking pan and line bottom and sides with parchment
  paper. Butter parchment and dust lightly with flour,
  knocking out excess.

  Pulse pecans with 1/4 cup sugar and 1/3 cup flour until
  very finely ground. Transfer to a large bowl and whisk in
  yolks, milk, vanilla, and salt.

  Beat whites with a pinch of salt using an electric mixer
  on medium speed until they just hold soft peaks. With
  mixer on low speed, add remaining 1/2 cup sugar in a slow
  stream. Beat on medium-high speed until whites hold stiff,
  glossy peaks. Fold one third of whites into yolk mixture
  to lighten, then fold in remaining whites gently but
  thoroughly. Sprinkle remaining 1/3 cup flour over batter
  and fold in.

  Pour batter into sheet pan, spreading evenly. Rap pan
  against counter a few times to release any air bubbles.
  Bake until golden and springy to the touch, 18 to 25
  minutes. Cool cake slightly in pan, about 10 minutes, then
  cover with a sheet of parchment and invert cake onto a
  large rack. Peel off parchment. Cool to warm, about 5
  minutes more.

  Transfer cake on parchment to a work surface. Trim edges
  with a serrated knife. With a short end nearest you,
  spread ice cream over cake, leaving a 1-inch border along
  bottom end, a 3-inch border along top end, and a 2-inch
  border along each long side. Using parchment as an aid,
  roll up cake. Transfer to a parchment-lined small baking
  or sheet pan and freeze until ice cream is firm, about 3
  hours.

  Recipe by Melissa Roberts

  May 2009 | Gourmet

  Serves 8

  MM Format by Dave Drum - 25 May 2009

  Uncle Dirty Dave's Archives

MMMMM

... We think fast food is equivalent to pornography, nutritionally speaking

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