GF WF Lemon cream desserts with strawberries

INGREDIENTS:


875ml double/thick cream
finely grated zest and juice of 2-3 lemons
175g caster/superfine sugar
250g strawberries, chopped



METHOD:


In a saucepan, heat the cream to 75°C.
Remove from the heat and cool to 65°C.

Add lemon zest, juice and sugar to cream mixture and mix well.
Allow to cool.
Divide cream mixture among six ramekins
cups or glasses will do if you don't have moulds.
Place on a tray and put in the fridge to set, about 4 hours.

When ready to serve, serve with strawberries.

Cook's note
This dessert is easy, but you'll need a thermometer.
Use two lemons if you like a subtle lemon flavour, or three for more of a zing.

Potato Waffle with Caramelized Apple Cake

A Signature Recipe from
Hotel-Restaurant Georges W
"2, rue de la gare&qu
Le Noirmont
Switzerland








Cooking Recipe Ingredients:

Waffle:

3.5 oz. puree'd potatoes
0.7 oz. butter
0.88 oz. GF plain flour
1 egg
1.4 tbsp. milk
1 oz. sugar
1 lemon peel

Apple cake:

4 apples
3.5 oz. caramel
1 oz. sugar
0.7 oz. butter
1 lemon juice
Small rectangular forms, 3.2 x 1.2 in

Ice-cream:

1.1 cups milk
4 yolks
2.1 oz. sugar
0.42 cups crème fraîche (thick sour cream)
1.4 tbsp. Damassine (or plum)

Cooking recipe preparation instructions:

Waffle:

Prepare a potato puree (potatoes cooked with skin).
Melt some butter.
Mix all the ingredients to obtain semi-liquid dough.
Pour it in the waffle iron until you obtain a nice, colored waffle.
Store aside.

Apple cake:

Peel and prepared the apples.
Cut them into thin slices.
Stew the apples in butter with sugar and lemon juice until the liquid is evaporated.

Pour some caramel at the bottom of the forms.
Then, cover with the apple slices. (About 1.2 in height.)
place in the oven
Let it cook for 12 minutes at 395F/ degrees.

Remove it from the form and put it on a serving dish to let it drain before you serve it.

Ice-cream:

Cook the milk.
Beat the yolk and sugar until they blanch.
Pour the milk over the eggs and put the whole in a saucepan.
Reheat on a small flame (around 190 degrees F).
Stir continuously.

End the cooking by adding the crème fraiche.
Let it cool down and put it in the ice-cream-freezer with the alcohol.

Presentation:

Place the apple cake in the middle of the dish.
Add the ice-cream and warm waffle.
Decorate with a dried apple slice and pour some caramel over it.
Decorate with some mint and drops of reduced apple juice.

Blanca Flan

From the menu of . . . Sangria's of Tucker, a house speciality






Ingredients:

1 cup granulated sugar
2 tablespoons water
8 ounces cream cheese, room temperature
5 eggs
1 can evaporated milk
1 can condensed milk
1/4 cup vanilla
1/2 cup milk

Method:

Preheat oven to 350F/GasMark 4.

In a large saute pan, add sugar and water.
Cook on high, stirring constantly until melted and golden (mixture will be bubbly). Cool slightly, then carefully pour caramel into a 10-inch pie pan and set aside to cool.

With an electric mixer, beat cream cheese.
Scrape beater and sides of the bowl.
Add eggs one at a time and mix well to combine.
Scrape beaters and sides of the bowl.

Add evaporated and condensed milks and blend well.
Scrape beaters and sides of the bowl.
Add vanilla and milk and stir to combine.

Pour mixture over caramel (do not overfill).
Place pie pan in a roasting pan filled halfway with hot water.
Bake for 50 to 60 minutes or until almost firm (top will be golden).

Carefully remove from water bath and set aside to cool.
Refrigerate for 2 to 4 hours.
Run knife around edges of pie plate and carefully cover with a large lipped plate (caramel will spread) and invert.

Cut into wedges and serve.

Notes:

You can make this dessert in individual custard cups (shorten the cooking time) or in this larger size, which you can serve family style.

At the restaurant, Herrera serves it in several flavors.

To make chocolate, Kahlua, amaretto, mocha or pumpkin flan, substitute the flavoring for the milk.

Nutrition:
Per serving:

313 calories (percent of calories from fat, 38),
8 grams protein,
39 grams carbohydrates,
no fiber,
13 grams fat,
118 milligrams cholesterol,
151 milligrams sodium.

Almond Crescents

A CITY CAFE AND BAKERY OF FAYETTEVILLE SPECIALITY




Ingredients:

2 X 8 ounce almond paste
2 1/3 cups granulated sugar
3 egg whites
1 1/2 cups sliced almonds

Method:

Preheat oven to 375F/GasMark5.
Line one or more baking sheets with parchment paper.

With an electric mixer, combine almond paste and sugar until well-mixed.
Add egg whites, one at a time, until dough is just moist and holds together.

Turn dough out onto a work surface.
Working with about one-fourth of the dough at a time, roll into a log about 3/4 inch thick.
Roll in sliced almonds. Cut in pieces 4 inches long. Bend edges to form a crescent, pinching the ends into a point.

Bake for 12 to 17 minutes, or until golden brown.
Let cool 10 minutes before removing.
Cool completely on a rack.

Nutrition:
Per serving:

174 calories (percent of calories from fat, 40),
3 grams protein,
24 grams carbohydrates,
1 gram fiber,
8 grams fat,
no cholesterol,
8 milligrams sodium.

Toasted Almond Ice Cream Cake

Ingredients:

1 packet of GF Shortbread Cookies, coarsely crushed (about 3 cups crumbs)
1 cup Flaked Almonds, toasted divided 2 Litres of vanilla ice cream, softened.

Method:

Sprinkle about 1/3 of the crushed cookies and 1/3 of the flaked almonds on bottom of 9-inch springform pan

Carefully spread half of the ice cream evenly over cookie/nut mixture.
Repeat all layers.

Top with remaining crushed cookies and almonds; press into ice cream with back of spoon to secure.
Cover
Freeze for at least 4 hours.

Remove side of springform pan.

Cut dessert into 16 slices to serve.
Store leftover dessert in freezer.

Tip
How to Toast Nuts
Spread almonds in single layer on baking sheet.
Bake at 350°F for 5 to 7 minutes or until lightly toasted.

Macaroon Cake

Ingredients:

oil, for greasing
175g Butter
150g caster sugar
pinch of Salt
zest of 1 Lemons, finely grated
4 tbsp Crème fraîche
2 Eggs, lightly beaten
150g GF self-raising flour, sifted
85g ground almonds


For the macaroon mixture:

2 egg whites
115g unrefined caster sugar
85g ground almonds

Method:

Preheat the oven to 180°C/gas 4. Grease a 23cm cake tin and line with greaseproof paper. Brush the paper with oil.

Cream the butter, sugar and salt in a food processor until light and fluffy.

Mix in the lemon zest and crème fraîche.

Gradually mix in the eggs and GF flour, then the ground almonds.

Spoon the mixture into the prepared cake tin, levelling the top with a palette knife.

Bake for 20-25 minutes until the cake is trembling.

While the cake is baking, whisk the egg whites for the macaroon mixture.
Whisk in the caster sugar, then fold in the ground almonds.

Remove the cake from the oven. Spread the macaroon mixture over the top.

Bake for a further 20 minutes at the same temperature, until the topping is set.

Pineapple, Honey and Almond Tarts

Ingredients:

6 tsp clear Honey
100g flaked almonds


For the sponge:

145g Butter
145g caster sugar
5 Eggs
145g GF self-raising flour
2 tbsp Honey
2 baby pineapples, cut into 24 wedges

Method:

Preheat the oven to 180C/gas 4.

Pour a teaspoon of honey into each of the 6 ramekins .
3. Divide the almonds evenly between the cases and sprinkle over the bottom and up the sides; they should stick to the honey.

Place the butter and sugar in a bowl and whisk until light and fluffy.
Add the eggs, one at a time, beating in between addition until the mixture is smooth.
Add the honey and beat well, then fold in the GF flour.

Spoon the mixture into the almond-lined ramekins.
Top the sponge with 4 small wedges of pineapple and bake for 20-25 minutes until golden, and a skewer inserted in the centre comes out clean.
Leave to cool down enough to turn out.

Spiced Almond Meringue Cookies and Strawberries

Ingredients


For the strawberries

150ml Sherry, preferably Pedro Ximenez
1 vanilla pod, split lengthways
400g small Strawberries, hulled
1 tsp caster sugar, to taste, optional
vanilla ice cream, or extra thick cream, to serve


For the cookies

1 small egg white
100g ground almonds
100g granulated sugar
1 tsp ground nutmeg
16-20 whole blanched almonds

Method:

Place the sherry and vanilla pod in a small pan and heat gently until just coming to a simmer.
Add the strawberries and set aside to steep for a few hours at room temperature. Stir in a little caster sugar if the strawberries are not sweet enough for your liking.

Preheat the oven to 180C/gas 4.

Lightly whisk the egg white until frothy and stir in the almonds, sugar and nutmeg. With your hands, break off about 16 small balls and flatten slightly into 2 cm rounds.
Place on a non-stick baking sheet and push an almond into each biscuit. Bake for 10-12 minutes, until lightly coloured.
Remove the cookies from the oven, leave on the tray for a minute, and transfer to a wire rack to cool completely.

To serve, place scoops of ice cream or cream in a serving dish and surround with the sherry-steeped strawberries.
Drizzle over the juices and accompany with freshly-baked cookies.
Serve straight away.

Roasted Strawberries and Elderflower Pana Cotta

Ingredients:


For the pana cotta:

1 litre double cream
135g caster sugar
3 vanilla pods, split and seeds removed
50g Elderflowers
4 gelatine leaves, soaked in cold water until softened

For the roasted strawberries:

25g Butter
150g small Strawberries
1 pinch saffron strands
2 tbsp brown sugar
100ml elderflower cordial
sprigs Mint, to decorate

Method:

Place the cream and sugar in a saucepan, add the vanilla pods and seeds, and bring to the boil.

Remove from the pan from the heat, and add the fresh elderflowers Cover the pan and leave to infuse for 5-10 minutes, before straining.

Soak the gelatine leaves in water to cover and set aside for 5 minutes.

Squeeze any excess water from the gelatine leaves and add to the warm cream mixture, stirring until dissolved.

Pour the mixture into small dariole moulds or ramekins, and chill in the fridge for 3-4 hours, until set.

For the strawberries:

preheat the oven to 180C/gas 4
Melt the butter in a non-stick frying pan and add the strawberries and saffron. After about 5 minutes, they should have darkened and taken on colour.
At this stage, add the cordial.

Transfer the strawberries to a roasting tin and bake in the oven for 5-6 minutes, spooning over any syrup from the strawberries every minute or so. Leave to cool.

Turn the set panna cottas out of their moulds and accompany with the strawberries and syrup.
Decorate with a sprig of mint before serving.

Berry Gratin

Ingredients:

500ml Milk
1 vanilla pod, split lengthways
8 Eggs
150g caster sugar
75g GF plain flour
splash lemon juice
splash rum, eau de vie, or Brandy
450g summer fruits

Method:

Put the milk in a saucepan.
Scrape in the vanilla seeds and add the pod into the pan, heat through gently and set aside to infuse for 10-15 minutes.
Strain through a fine sieve and discard the vanilla pod.

Separate six of the eggs, setting aside the whites for later.
Whisk the yolks and half the sugar together in a bowl until pale and creamy.
Tip in the GF flour and stir to make a smooth paste, then whisk in the warm milk until well combined.

Return the mixture to a saucepan and heat gently, stirring frequently for 5-6 minutes, or until thickened.
Add a splash of rum, brandy or eau de vie and set aside.

Preheat the grill to high.

Separate the remaining two eggs (reserve the egg yolks for another recipe) and whisk all of the egg whites together in a large clean bowl.
Add a squeeze of lemon juice and whisk until the volume of the whites treble in size. Add the rest of the sugar and continue to whisk until the whites form soft, glossy peaks.

Gently fold the meringue into the milk mixture.

Scatter the summer fruits into a gratin dish and spoon over the meringue mixture. Place under the grill for 4-5 minutes, or until the gratin is golden-brown and the mixture does not move when the dish is gently shaken.

Serve straight from the gratin dish.