Bon Appetit Desserts (118 page)
Read Bon Appetit Desserts Online
Authors: Barbara Fairchild
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
6 tablespoons chilled buttermilk
1 large egg, beaten to blend
1¼ cups chilled heavy whipping cream
¼ cup powdered sugar
PEARS
: Preheat oven to 400°F. Combine pears, preserves, sugar, lemon juice, 1½ tablespoons water, and cinnamon in 13×9×2-inch glass baking dish; toss to coat. Cover dish with foil and roast until pears are tender, stirring occasionally, about 40 minutes. Uncover. Mix in cranberries and continue baking until cranberries are tender but still hold their shape, about 15 minutes. Cool. Maintain oven temperature.
CAKES
: Line baking sheet with parchment paper. Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor. Add butter; using on/off turns, blend until butter is cut into pea-size pieces. Add buttermilk; using on/off turns, blend until moist clumps form. Pat out dough on floured surface to scant ¾-inch thickness. Using 2¾-inch-diameter cutter, cut out 4 rounds. Gather dough scraps; pat out to scant ¾-inch thickness. Cut out 2 more rounds.
Arrange rounds on prepared sheet; brush with beaten egg. Bake until golden brown and tester inserted into centers comes out clean, about 15 minutes.
WHIPPED CREAM
: Beat cream and powdered sugar in medium bowl until peaks form.
Using serrated knife, cut cakes horizontally in half. Place bottoms on each of 6 plates. Top with pear mixture. Spoon whipped cream over, cover with cake tops, and serve.
More to Try
The cornmeal adds good texture to the shortcakes—they’re like rich, fluffy cornbread biscuits with a bit of crunch, and would be delicious with just butter and honey. The roasted pear mixture can stand equally well on its own; try it warm with vanilla ice cream.
Floating Islands with Lemon-Scented Custard Sauce and RaspberriesIn the classic French dessert, the “sea” is a lovely vanilla custard sauce and the “islands” are soft, poached meringues. Here, the meringues are baked, forming a light crust for added texture and delicate, golden wisps of color. The traditional vanilla sauce is dressed up with a little lemon and the dessert is garnished with fresh raspberries.
6 servings
1 cup heavy whipping cream
½ cup whole milk
6 large egg yolks
⅓ cup sugar
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
½ cup egg whites (about 4 large), room temperature Pinch of salt
⅔ cup sugar
6 paper-thin lemon slices
2 6-ounce containers fresh raspberries
SAUCE
: Bring cream and milk to simmer in heavy medium saucepan. Using whisk, beat egg yolks and sugar in medium bowl until light, about 2 minutes. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Pour custard into another medium bowl. Stir in lemon juice and lemon peel. Cool slightly, then chill uncovered until cold.
DO AHEAD
:
Can be made 2 days ahead. Cover and keep chilled.
MERINGUES
: Preheat oven to 350°F. Generously butter six ¾-cup soufflé dishes, then sprinkle with sugar. Place dishes on baking sheet. Using electric mixer, beat egg whites with salt in large bowl until soft peaks form. Gradually beat in ⅔ cup sugar. Continue beating until meringue is stiff and glossy; divide among prepared soufflé dishes, mounding slightly.
Bake until meringues puff and begin to brown slightly on top and tester inserted into centers comes out clean, about 15 minutes. Cool to room temperature, at least 20 minutes.
DO AHEAD
:
Can be made 3 hours ahead. Let stand at room temperature (meringues will deflate).
Divide custard sauce among 6 shallow soup bowls. Carefully run small sharp knife around edges of meringues to loosen, if necessary. Invert meringues, then turn top side up and place atop sauce. Garnish with lemon slices and sprinkle with raspberries.
Spiced Plum PavlovasPlums spiced with cardamom give these individual Pavlovas a nice spin. Crème fraîche is available at most supermarkets and is easy to find at specialty food stores, but if you prefer to make your own, see page 36.
Makes 6
1½ pounds plums, halved, pitted, cut into ¼-inch-thick slices
½ cup sugar
1 tablespoon fresh lemon juice
½ teaspoon ground cardamom
4 large egg whites, room temperature
¼ teaspoon cream of tartar
1 cup sugar
2 teaspoons cornstarch
½ teaspoon apple cider vinegar
½ teaspoon vanilla extract
¼ teaspoon ground cardamom
1½ cups chilled crème fraîche
2 tablespoons sugar
The Pavlova Story
Both New Zealand and Australia claim to have created this whimsical dessert, and there are definitive reports from both countries claiming their right to its birth. At least there’s one thing they can agree upon: The Pavlova was created to honor the Russian ballerina Anna Pavlova. She so impressed both places when she toured in the 1920s that pastry chefs in both countries tried to create a dessert to symbolize her grace and beauty. A giant cream-filled meringue topped with fruit ultimately won the honor.
PLUMS
: Combine all ingredients in large skillet; toss to coat. Cover and cook over medium-high heat until sugar dissolves, stirring occasionally, about 5 minutes. Uncover and cook until plums are tender but still hold shape, stirring occasionally, about 3 minutes longer. Cool to room temperature.
DO AHEAD
:
Can be made 1 day ahead. Transfer plums to medium bowl. Cover and chill.
MERINGUES
: Preheat oven to 350°F. Line large baking sheet with parchment paper. Using electric mixer, beat egg whites in large bowl 1 minute. Add cream of tartar. Continue to beat until soft peaks form. Gradually add sugar, beating until whites are thick and resemble marshmallow crème, about 5 minutes. Beat in cornstarch, vinegar, vanilla, and cardamom. Drop meringue onto prepared sheet in 6 mounds, spacing 3 inches apart. Using back of spoon, make depression in center of each.
Place meringues in oven. Immediately reduce oven temperature to 250°F Bake until meringues are dry outside (but centers remain soft), a pale straw color, and lift easily from parchment, about 50 minutes. Cool on sheet on rack.
DO AHEAD
:
Can be made 8 hours ahead. Let stand at room temperature.
TOPPING
: Beat crème fraîche and sugar in medium bowl until peaks form. Chill up to 2 hours.
Place meringues on each of 6 plates. Spoon plum mixture into center depression of each meringue. Spoon topping and any plum juices over and serve.
Coconut Pavlova with Chocolate Mousse and BananasChewy coconut meringue is topped with a rich chocolate mousse and sliced bananas in this fun twist on the classic Pavlova. Slice the bananas just before serving to prevent browning.
8 to 10 servings
2 cups sweetened flaked coconut, divided
6 large egg whites, room temperature
1½ teaspoons cornstarch
1 teaspoon apple cider vinegar
½ teaspoon vanilla extract
¼ teaspoon salt
1½ cups sugar
4 tablespoons boiling water
2 large eggs, separated, room temperature
4 tablespoons sugar, divided
2 tablespoons (¼ stick) unsalted butter, cut into small pieces, room temperature
2 tablespoons water
1 tablespoon dark rum
4 ounces bittersweet or semisweet chocolate chips (about ⅔ cup)
2 bananas, peeled, cut into ¼-inch-thick rounds
¾ cup chilled heavy whipping cream
MERINGUE
: Position rack in center of oven and preheat to 350°F. Spread 1½ cups coconut on large rimmed baking sheet. Toast until golden, stirring twice, about 15 minutes. Cool. Maintain oven temperature.
Line another large rimmed baking sheet with foil. Using electric mixer, beat egg whites, cornstarch, vinegar, vanilla, and salt in large bowl until foamy. Gradually add sugar and beat until stiff but not dry. Beat in boiling water, 1 tablespoon at a time. Continue beating until whites are stiff and glossy. Fold in 1 cup toasted coconut (reserve remaining ½ cup toasted coconut for garnish). Mound meringue in center of prepared baking sheet and, using back of large spoon, spread to 9-inch round with slightly raised edges. Sprinkle with remaining ½ cup untoasted coconut.
Bake meringue 10 minutes. Reduce oven temperature to 200°F. Bake until meringue is dry and crisp outside and just cooked through but not crisp inside, about 1 hour. Turn off oven. Let meringue stand in oven with door closed 1 hour. Remove from oven and cool completely on sheet.
MOUSSE
: Whisk egg yolks, 2 tablespoons sugar, butter, 2 tablespoons water, and rum in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is thickened and thermometer inserted into center registers 160°F, about 6 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.
Using electric mixer, beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar and beat until stiff but not dry. Fold ⅓ of egg whites into chocolate mixture to lighten. Fold in remaining whites. Remove from over water and let mousse cool 20 minutes.
Place meringue on platter. Spread mousse over center of meringue; top with sliced bananas. Whisk cream in medium bowl until peaks form. Spread whipped cream over bananas and chill Pavlova at least 20 minutes and up to 3 hours. Sprinkle Pavlova with remaining toasted coconut. Cut into wedges and serve.
