With every season that passes, it opens another door to explore, another opportunity to embrace a season and another invitation of life to accept.
As we eat, the senses are stimulated, the brain goes into hyper drive and everything is illuminated.
This dessert was a play on the textures of Soft, Silky and Smooth.
I love to play with the senses, teasing the mind with textures and the sense of smell.
Here is a fun dessert featuring some of our new pieces from our dessert selections that worked well for this combination and for this new test of the senses, playing with textures.
From left to right;
White Chocolate and Prosecco Fudge
Chocolate Raspberry Ganache topped with Lime Ginger Macaroon, Mocha Hazelnut Macaroon
Red Velvet Cup cake made with Beet Juice with Mint Frost
White Chocolate Fudge
1 (8 ounce) package cream cheese
4 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
12 ounces white chocolate, chopped
3/4 cup Prosecco
Grease an 8×8 inch baking dish. Set aside.
In a medium bowl, beat cream cheese, sugar, Prosseco and vanilla until smooth.
In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
Fold melted white chocolate and into cream cheese mixture.
Spread into prepared baking dish.
Chill for 1 hour, then cut into 1 inch squares
This recipe can be changed by adding different flavor profiles to create new a new experience. I chose to share this recipe because it is easer to adjust the flavor profiles and is a more used than the flavors on the plate.
2 cups heavy whipping cream
1 1/4 pounds bittersweet chocolate
1/4c Raspberry Puree
Chop the chocolate into small pieces and place it in a large stainless steel bowl.
In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. Immediately remove from heat and pour over chopped chocolate.
Stir until chocolate is completely melted and mixture is smooth.
Cool completely and then store in refrigerator.
6 oz sliced blanched almonds (not slivered; 2 cups)
1 1/2 cups confectioners sugar
3 large egg whites
3/4 teaspoon salt
3 tablespoons granulated sugar
Red or pink food coloring
For chocolate raspberry ganache
3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, softened
1/16 teaspoon raspberry extract (preferably McCormick brand)
Line 2 baking sheets with parchment paper.
Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl.
Sift in remaining cup confectioners sugar, stirring to combine.
Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks.
Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined.
Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)
Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.
Make ganache while macaroons bake:
Melt chocolate with cream in a metal bowl set over a pan of simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.
Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.
Red Velvet Cup Cake made with Beet Juice
¾ c. pureed beets roasted them at 350 for 30 min adding 1/2 c. of water to the pan after 10 min
½ c. oil
¼ c. milk
1 tsp. plain yogurt
½ tsp. balsamic vinegar
¾ c. flour
? c. sugar
½ c. dutch cocoa
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Preheat the oven to 350 degrees.
Whisk together all of the dry ingredients and set aside.
Blend the wet ingredients until uniform.
Add the dry ingredients to the wet mixture and stir until combined.
Divide into paper cup lined cupcake molds
Bake for 15-20 minutes or until a toothpick in the center of the center comes out clean. .
Cool before icing.
Cream Cheese Frosting
3 blocks cream cheese (8 oz each)
2 sticks unsalted butter
¼ tsp. salt
16 oz confectioners sugar
1 tbsp. vanilla extract
Cream together the cream cheese and butter at room temperature.
Add the salt and sugar and whip until light and fluffy.
Stir in the vanilla.
Frost your cooled cake and sprinkle sides