Welcome to Street Prophets Thursday Coffee Hour an open thread cleverly located at the intersection of religion and politics. Today I am sharing some fancy desserts.
Tiramisu
Serving Size: 12
Amount Measure Ingredient -- Preparation Method
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6 egg yolks
½ cup granulated sugar
⅔ cup 2% low fat milk
1 teaspoon pure vanilla extract
1¼ cups low fat whipping cream
8 ounces mascarpone cheese
¼ cup Kahlúa or other coffee liqueur
48 whole ladyfinger cookies
¼ cup strong coffee
1 tablespoon unsweetened cocoa powder
In a medium saucepan whisk together the egg yolks and the granulated sugar over medium heat.
Whisk in the milk into the egg yolk mixture and cook over medium heat until boiling stirring constantly.
Boil the egg yolk mixture for 1 minute.
Remove the egg yolk mixture from the heat.
Cover the egg yolk mixture tightly with plastic wrap and chill in the refrigerator for one hour.
Add the pure vanilla extract to the whipping cream and beat on high until stiff peaks form.
Whisk the mascarpone into the egg yolk mixture combining thoroughly.
Thoroughly combine the Kahlúa into the egg mixture.
Split the ladyfingers in half and dip into the coffee.
Layer half of the cookies in a 7x11x2-inch pan.
Spread half of the mascarpone mixture over the cookies.
Spread half of the whipping cream over the mascarpone layer.
Repeat the layering one more time and sprinkle the cocoa powder over top.
Cover and refrigerate for 4 to 6 hours or until set.
Per Serving: 409 Calories; 23g Fat (52.2% calories from fat); 8g Protein; 40g Carbohydrate; 1g Dietary Fiber; 322mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4½ Fat; 2½ Other Carbohydrates.
Crème Brulee
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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6 large egg yolks
6 tablespoons granulated sugar
1½ cups low fat whipping cream or heavy cream
1 teaspoon pure vanilla extract
1 tablespoon extra fine granulated sugar
Heat the oven to 275°F.
Place a towel on bottom of a roasting pan to keep the ramekins from shifting around.
Butter six 6-ounce ramekins and place them in the roasting pan.
Beat the egg yolks until thick.
Add the granulated sugar to the egg yolks and beat until fully incorporated.
Add the cream and the vanilla to the egg mixture and beat until fully incorporated.
Fill the ramekins with the egg mixture and place them in the roasting pan.
Take the roasting dish to the oven and carefully pour hot water into the roasting dish until it comes up to the top of the custard.
Bake the custard for 35 to 40 minutes or until the custard is set.
Let the custard cool in the water bath until it reaches room temperature.
Cover the custard with plastic wrap and refrigerate for at least 4 hours.
Heat the broiler.
Sprinkle the extra fine sugar on top of the custard and place the ramekins under the broiler until the top browns.
Watch the custards carefully so they don't burn.
Serve as soon as possible so the edge remains crisp.
Per Serving : 293 Calories; 24g Fat (71.7% calories from fat); 4g Protein; 17g Carbohydrate; 0g Dietary Fiber; 279mg Cholesterol; 28mg Sodium. Exchanges: ½ Lean Meat; 4½ Fat; 1 Other Carbohydrates.
Flan
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 cup granulated sugar
4 whole eggs
12 ounces low fat evaporated milk
14 ounces low fat sweetened condensed milk
1 tablespoon pure vanilla extract
Heat the oven to 350°F.
In a large heavy saucepan heat the granulated sugar on medium-high stirring constantly until sugar melts and turns an amber color.
Carefully pour the sugar into a mold or cake pan and let cool.
Mix the eggs, evaporated and condensed milks and the pure vanilla extract together in a small bowl until smooth and well combined.
Carefully pour the milk mixture over the cooled caramel syrup.
Place the mold or cake pan in a roasting pan and place on the oven rack.
Pour boiling water into the roasting pan until it comes half way up the flan mold or cake pan.
Bake the flan for 45 minutes to an hour or until the flan is set and slightly jiggly in center.
Refrigerate the flan for at least 4 hours.
To serve the flan run a sharp knife around the outside of the mold.
Invert a plate over the pan and turn over to release the flan and caramel topping.
Notes: If you have the pan on the oven rack it becomes safer to pour the water.
Per Serving: 337 Calories; 6g Fat (17.3% calories from fat); 10g Protein; 58g Carbohydrate; 0g Dietary Fiber; 120mg Cholesterol; 141mg Sodium. Exchanges: ½ Lean Meat; 1 Non-Fat Milk; 1 Fat; 3 Other Carbohydrates.
A note on the next recipe. My niece Bernadette was going to a local fourth of July picnic with fireworks later. People were supposed to bring a food item to share that hopefully had the fourth of July theme. Well my lovely Berni never has been a cook. So she decided for the picnic she was bringing her Aunt holding a big bowl of red, white and blue Trifle.
Just A Trifle
Servings: 12
Amount Measure Ingredient -- Preparation Method
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1 pound strawberries -- hulled and sliced
2 cup granulated sugar -- divided
1 cup heavy whipping cream
10 ounces walnut biscotti
21 ounces blueberry pie filling
4 cups easy vanilla pudding -- see recipe
¼ cup walnuts -- diced small
In a small bowl slice the strawberries and sprinkle with ¼ cup of the sugar.
Whip the cream and the remaining ¼ cup sugar in a medium bowl until stiff peaks form.
Using half of the biscotti line the bottom of a large glass bowl with the cookies.
Layer half of the strawberries over the top of the cookies.
Layer half of the blueberries over the strawberries.
Spread half of the vanilla pudding over the blueberries.
Sprinkle half of the walnuts over the blueberries.
Repeat the layers of biscotti, strawberries, blueberries, pudding and walnuts
Spread the whipped cream over the top of the trifle and sprinkle with diced walnuts.
Per Serving: 424 Calories; 17g Fat (34.7% calories from fat); 5g Protein; 65g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 292mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1½ Fat; 1½ Other Carbohydrates.