I made a decision to prepare dinner dishes which are crammed with all of the decadent issues that make desserts so chic. These desserts are definitely worth the energy.
When you agree nothing goes higher with chocolate than raspberries, and nothing goes higher with raspberries than chocolate, strive the Raspberry and Chocolate Tart.
My cheesecake recipe initially got here from a restaurant in Bar Harbor, Maine, referred to as the Blue Hill Buffet.
When you haven’t had this tapioca made with a skinny custard referred to as a crème anglaise, you haven’t lived.
RASPBERRY AND CHOCOLATE TART
1 1/3 cups all-purpose flour, plus extra for dusting
2/3 cup unsweetened cocoa powder
1/3 cup powdered sugar, plus extra for dusting
16 tablespoons (2 sticks) unsalted butter, cubed, plus extra for greasing, divided
3 egg yolks
3 teaspoons vanilla extract, divided
8 ounces semisweet chocolate, coarsely chopped
1 cup gentle cream or half-and-half
4 cups raspberries (about 1 pound)
Sift collectively the flour, cocoa powder and powdered sugar into a big bowl. Add 10 tablespoons (1 1/4 sticks) of the butter and rub in utilizing your fingertips till the combination resembles positive bread crumbs. Add the egg yolks and gently combine collectively, then add 1 teaspoon of the vanilla and mix to kind a clean dough. Cowl with plastic wrap and let relaxation within the fridge for not less than half-hour.
Preheat the oven to 375 levels. Calmly grease a 9 1/2-inch diameter tart pan.
Roll out the dough on a calmly floured floor and punctiliously use to line the pan. Cowl with parchment paper, fill the pastry shell with pie weights or dried beans, and bake for quarter-hour. Take away the paper and weights and return crust to the oven for five extra minutes. Let cool.
Soften the chocolate in a heatproof bowl set over a saucepan of barely simmering water, ensuring the floor of the water doesn’t contact the bowl. In the meantime, put the cream right into a small saucepan and warmth till steaming scorching, however don’t let it boil. Take away the melted chocolate from the warmth and slowly pour within the cream, gently stirring the combination. Add the remaining 2 teaspoons of vanilla, then the remaining 6 tablespoons (3/4 stick) butter, and stir collectively.
Pack the cooled pastry shell with raspberries, saving a number of for adornment. Pour the new chocolate ganache over the raspberries to fill to the highest of the pastry. Let set within the fridge not less than half-hour. Serve embellished with the reserved raspberries dusted with slightly powdered sugar.
Yield: 6 servings
Per serving: 714 energy; 46 g fats; 28 g saturated fats; 176 mg ldl cholesterol; 11 g protein; 74 g carbohydrate; 34 g sugar; 12 g fiber; 51 mg sodium; 93 mg calcium
Recipe from “Chocolat” by Eric Lanlard
BLUE HILL BUFFET’S CHEESECAKE
8 ounces vanilla wafers (about 56), finely floor
1/4 pound (1 stick) salted butter, melted
1 1/2 kilos good cream cheese
1 cup granulated sugar
2 tablespoons cornstarch
3/4 teaspoons lemon extract, see word
1 cup whipping cream
Word: The lemon extract should be lately bought. It loses its taste inside a number of months of opening.
Preheat oven to 350 levels.
Stir collectively vanilla wafers and melted butter and press into springform pan or massive pie plate. Bake 10 minutes; don’t brown. Take away from oven and lift oven temperature to 375 levels.
Place cream cheese within the bowl of a stand mixer or massive bowl. In a bowl, combine collectively the sugar and cornstarch, and add to the cream cheese. Add the eggs and the lemon extract. Combine with stand mixer or hand-held mixer till totally mixed.
In a separate bowl, whip the cream till it reaches stiff peaks. Gently fold into the cream cheese combination simply till mixed. Pour into the ready pan. Sprinkle a number of cookie crumbs on high and bake till agency within the center and a pointy knife inserted within the heart comes out clear, about 60 minutes.
Per serving: 551 energy; 46 g fats; 27 g saturated fats; 157 mg ldl cholesterol; 398 g protein; 29 g carbohydrate; 17 g sugar; no fiber; 398 mg sodium; 90 mg calcium
Yield: 8 to 10 servings
Tailored from “Picasso & Pie” by Lynne Thompson
OLD-FASHIONED PEARL TAPIOCA PUDDING
4 ounces tapioca pearls, ideally massive
1 recent vanilla bean, see word
2 cups milk, plus extra if wanted
2 cups heavy (whipping) cream, plus extra if wanted
1/2 cup granulated sugar
2 egg yolks
Cinnamon for serving
Word: A recent vanilla bean is most well-liked for this recipe. If utilizing vanilla extract, use 1 tablespoon and add throughout step 2.
Soak the tapioca pearls in water in a single day, coated properly with water. The following day, drain off the water. Slice the vanilla bean in half lengthwise, scrape out the tiny seeds and add them and the bean pods to a heavy-bottomed pot with the milk, cream and tapioca. Convey to a really sluggish simmer, stirring usually to keep away from scorching. If the combination turns into too thick and, um, like mucus, add extra milk and cream as wanted.
Stir within the sugar, salt and vanilla extract if utilizing. Put the yolks right into a bowl and stir in a number of the tapioca combination a little or no bit at a time to equalize the temperature whereas not scrambling the eggs. (If the eggs do scramble, discard and start once more with new yolks). Add the warmed yolk combination to the tapioca combination whereas stirring. Pour right into a bowl to chill earlier than inserting a bit of plastic wrap immediately on the floor and inserting within the fridge.
Serve with slightly sprint of floor cinnamon
Yield: 6 servings
Per serving: 316 energy; 16 g fats; 10 g saturated fats; 108 mg ldl cholesterol; 5 g protein; 39 g carbohydrate; 23 g sugar; no fiber; 74 mg sodium; 137 mg calcium
Tailored from a recipe from “The Frog and the Redneck” by Jimmy Sneed