|
|
Macaroon Cake:
|
| • |
8 oz. confectioner's sugar |
| • |
5 oz. almond flour |
| • |
1 oz. cocoa powder |
| • |
1/2 cup chopped pistachios |
| • |
4 egg whites |
|
|
Method:
|
| 1. | Combine sugar, almond flour and cocoa powder. Sift and mix with pistachio pieces.
|
| 2. | Whisk egg whites to firm peak and fold in dry ingredients. Spread on parchment paper in 9"x11" pan.
|
| 3. | Bake 20 minutes at 375° F and cool.
|
|
|
|
|
Pistachio Creme Brulee:
|
| • |
1 1/2 cups heavy cream |
| • |
4 egg yolks |
| • |
2 1/2 oz. sugar |
| • |
1 sheet hydrated gelatin |
| • |
1 tbsp. pistachio paste |
| • |
1 tsp. pistachio flavoring |
|
|
Method:
|
| 1. | Bring cream to boil.
|
| 2. | Whisk together yolks and sugar.
|
| 3. | Slowly pour cream into egg mixture whisking constantly. Return to heat and cook to 185° F.
|
| 4. | Pour mixture into bowl over ice water and stir in gelatin, pistachio paste and flavoring.
|
| 5. | Strain, freeze in plastic lined 9"x11" pan until firm.
|
| 6. | Remove from pan and place on cooled Macaroon Cake.
|
|
|
|
|
Apricot Gelee:
|
| • |
1 1/2 cups Culinary Traditions™ Apricot, thawed |
| • |
1/4 cup sugar |
| • |
1 sheet hydrated gelatin |
| • |
1 tbsp. Grand Marnier |
|
|
Method:
|
| 1. | Add Apricot puree and sugar in saucepan. Heat gently to melt sugar. Stir in gelatin and Grand Marnier.
|
| 2. | Freeze in plastic lined 9"x11" pan until firm.
|
| 3. | Remove and place on top of Pistachio Créme Brûlée.
|
|
|
|
|
Apricot Bavarian:
|
| • |
1 1/3 cups Culinary Traditions™ Apricot, thawed |
| • |
1/3 cup sugar |
| • |
2 sheets hydrated gelatin |
| • |
1 1/3 cups heavy cream whipped to soft peak |
|
|
Method:
|
| 1. | Combine two-thirds of Apricot puree with sugar in saucepan. Gently heat to melt sugar. Stir in gelatin and 2/3 cup of Apricot puree. Set aside to cool to touch.
|
| 2. | Fold into cream. Pour over top of composed cake and freeze.
|
| 3. | Remove from pan and cut circles with 1 3/4" cutter.
|
| 4. | Thaw in refrigerator for 30 minutes.
|
|
|
|
|
Kendall-Jackson Muscat:
|
| • |
2 cups Kendall-Jackson 'Muscat' |
| • |
1/2 cup honey |
| • |
Several sprigs lemon thyme |
| • |
1 tsp. gunpowder pearl green tea leaves |
| • |
3/4 cup Culinary Traditions™ Apricot, thawed |
| • |
8 oz. fresh or canned Moroccan apricots |
|
|
Method:
|
| 1. | Combine muscat, honey, thyme and tea. Bring to boil and add apricots. Reduce to simmer for 10-15 minutes until apricots are tender.
|
| 2. | Remove apricots and reduce one half. Stir in Apricot purée and simmer for 8 minutes.
|
| 3. | Strain, pour over apricots and chill until ready to serve.
|
|
|
