Orange Sorbet W Pistachio Cream Sauce Cakes Recipes

CRANBERRY-PISTACHIO BAKED ALASKA

Steps:

• Make pistachio custard for ice cream:
• Split vanilla bean lengthwise and scape seeds into a heavy medium saucepan using tip of a paring knife, then add pod. Add milk, cream, and half of sugar and bring to a boil, stirring until sugar has dissolved.
• Whisk yolks with remaining sugar in a large bowl. Slowly add hot milk mixture, whisking. Return mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170°F on an instant-read thermometer (do not let boil)
• Immediately strain through a fine-mesh sieve into a metal bowl, discarding vanilla bean. Whisk in pistachio paste. Chill custard at least 6 hours.
• Make cranberry base for sorbet:
• Bring cranberries, water, sugar, and zest to a boil in a medium saucepan, then simmer, stirring occasionally, until most of the cranberries have burst, about 5 minutes. Purée in a blender (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl. Chill at least 6 hours.
• Prepare cake layer:
• Line loaf pan with a large sheet of plastic wrap, leaving a 4-inch overhang on all sides. Trim off top of cake and cut 2 (1/2-inch-thick) long horizontal slices from cake, reserving remainder for another use. Place 1 layer in bottom of pan, trimming to fit, and put in freezer. Cover remaining cake layer with plastic wrap to keep moist.
• Make sorbet:
• Freeze sorbet base in ice cream maker, then transfer to loaf pan, smoothing evenly over cake layer. Freeze 1 hour.
• Make ice cream, and assemble:
• Freeze custard in cleaned ice cream maker, then fold in chopped pistachios, spread ice cream over cranberry sorbet, smoothing top, then top with remaining cake layer, pressing it flat. Wrap cake with overhang and freeze until firm, at least 6 hours.
• Make meringue:
• Preheat oven to 450°F with rack in middle.
• Beat egg whites with an electric mixer at medium-high speed until foamy. Gradually beat in sugar, then beat until whites hold stiff peaks. Invert cake onto a parchment-lined baking sheet and discard plastic wrap. Spread meringue over top and sides of cake. Bake until meringue is tipped with brown, 3 to 5 minutes. Serve immediately.
• Do Ahead
• Assembled cake (without meringue) can be frozen, wrapped tightly with plastic wrap, up to 4 days. Cake can be covered with meringue (but not baked) 4 hours ahead and frozen, uncovered.

FROZEN ORANGE MOUSSE TORTE WITH BOYSENBERRY SAUCE

Steps:

• Make crust:
• Preheat oven to 350°F. Blend first 4 ingredients in processor until nuts are coarsely chopped. Add melted butter and blend until moist crumbs form. Press nut mixture onto bottom (not sides) of 9-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Freeze while preparing mousse.
• Make mousse:
• Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until candy thermometer registers 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat yolk mixture until cool and thick, about 6 minutes. Beat in liqueur.
• Beat 2 cups cream and orange peel in bowl to stiff peaks. Fold in yolk mixture. Pour mousse into crust. Cover and freeze overnight. (Can be prepared 3 days ahead; keep frozen.)
• Cut around pan sides to loosen torte. Release pan sides. Transfer torte to platter. If desired, spoon lightly sweetened whipped cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around top edge of torte; place orange triangles between rosettes. Garnish with whole pistachio nuts. Cut torte into wedges. Serve with Boysenberry Sauce.

ORANGE SORBET

Steps:

• In a small saucepan, bring the sugar, water and orange peel to a boil. Cook and stir until sugar is dissolved; discard orange peel. Set aside to cool., In a large bowl, combine the orange juice, lemon juice, orange liqueur and reserved sugar mixture. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 8 hours or overnight.

PISTACHIO-CRUSTED CHEESECAKE WITH ORANGE-CARAMEL SAUCE

Steps:

• The cake must be made one day before serving. To begin making the filling, place a sieve over a bowl and line it with a double layer of paper towels. Spoon the yogurt into the sieve and let drain for 2 hours.
• Preheat oven to 325 degrees. To make the crust, place pistachios, orange zest, salt, cinnamon and sugar in a food processor and pulse until nuts are ground. Put in a bowl and stir in the melted butter.
• Butter a 9-inch springform pan. Press the pistachio mixture into the bottom of it and set aside.
• To continue making the filling, place the cream cheese in a large mixing bowl. Using an electric mixer, gradually add the sugar, beating until light. Stop and scrape down the sides and bottom of the bowl as necessary while incorporating ingredients. Add the lemon zest and the drained yogurt, then the eggs, one at a time. Mix in the salt and flour, then the lemon juice, vanilla and honey.
• Pour the batter into the prepared pan. Place in a large roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake until the cheesecake is set, about 1 1/2 hours.
• Remove cake from the water and let cool. Cover with plastic and refrigerate overnight.
• To make the sauce, use a paring knife to remove all peel and pith from the oranges, working over a bowl to collect any juice. Cut the orange sections out from between the membranes and place in the bowl. Add the 1/4 cup orange juice to the bowl and set aside.
• Stir the sugar and water together in a medium saucepan. Use a pastry brush dipped in water to wash down any sugar crystals from the sides of the pan. Place over low-medium heat and cook without stirring until the sugar turns a nice caramel color. Remove from heat and carefully pour in the heavy cream, as the mixture may spatter. Return to the heat and stir until the caramel is dissolved. Remove from heat and stir in the oranges and juice. Set aside. (The sauce can be made ahead, refrigerated and warmed slightly before serving.)
• Release the sides of the springform pan. To cut the cake, rinse a large sharp knife under hot water and cut a slice of cake. Wipe off the knife and reheat with hot water before slicing the next piece. Place on dessert plates and spoon a pool of sauce, with orange sections, beside each slice. Serve.

PISTACHIO CREAM CAKE

Steps:

• Cake:.
• Butter and flour two 9-inch round cake pans. Line bottoms with waxed paper cut to fit; butter paper and dust with flour.
• In a small bowl, mix 1 1/2 cups cake flour, 1/4 cup sugar, baking powder, 1/2 cup chopped pistachios (wrap remaining airtight), poppy seeds, lemon peel, orange peel, and cardamom.
• In a glass measure or small microwave-safe bowl, melt 2 tablespoons butter in a microwave oven on full power (100%), 1/2 to 1 minute. Add milk and vanilla.
• In a deep bowl, with a mixer on high speed, beat eggs with remaining 1 cup sugar until thick enough to hold mounds briefly when you lift the beater, 4 to 5 minutes. Add flour mixture and milk mixture. Stir or mix gently until well blended. Scrape batter equally into prepared pans.
• Bake cake layers on center rack in a 325° regular or convection oven until edges are browned and begin to pull from pan sides and centers spring back when lightly pressed, 20 to 25 minutes.
• Cool layers in pans on a rack for about 10 minutes. Invert cakes from pans onto rack and carefully pull off and discard waxed paper.
• When layers are cool to touch, place one, bottom side up, on a flat plate (10 to 12 inches wide). Mound about 2 cups of the Cream Frosting on cake; with a long, flexible metal spatula, spread frosting level out to cake rim. Place remaining cake layer, bottom side down, on frosting. Scrape remaining frosting on top of cake and, with the spatula, push enough over the sides to frost thickly, then swirl evenly over top of cake. Cover (a large bowl inverted over the cake works best) and chill at least 2 hours or up to 1 day.
• Uncover cake and sprinkle with remaining 1/4 cup pistachios. On each dessert plate, spoon 3 to 4 tablespoons Sesame Custard Sauce. Cut cake into wedges and set in sauce on plates.
• Cream Frosting:.
• In a chilled large bowl, with a mixer on high speed, beat 1 1/2 cups whipping cream until it holds soft, distinct peaks. Add 1/2 cup sour cream, 1/4 cup sugar, and 1/2 teaspoon each almond extract and vanilla. Beat on high speed until mixture is thick enough to hold soft, distinct peaks.
• Sesame Custard Sauce:.
• In a large metal bowl, combine egg yolks and sesame oil; whisk just enough to blend.
• In a 10- to 12-inch frying pan over medium heat, stir and shake sesame seeds until pale golden brown, about 3 minutes. Pour into a blender with the sugar and whirl until seeds are coarsely ground. Return mixture to frying pan; add whipping cream and milk. Stir over medium-high heat until scalding (bubbles form at pan rim but mixture does not boil), about 5 minutes.
• Whisk cream mixture into egg yolk mixture, then scrape back into frying pan. Stir over medium-low heat with a flexible (silicone or heat-resistant plastic) spatula, scraping pan bottom and sides, until custard is thick enough to coat a metal spoon with a velvety layer, about 15 minutes. Immediately pour mixture back into metal bowl and nest in ice or ice water; stir often until cool, about 15 minutes. Pour custard through a fine strainer into another bowl, pressing moisture from seeds; discard seeds. Serve custard or cover and chill.

ORANGE SORBET` W/ PISTACHIO CREAM SAUCE CAKES

Steps:

• on top of shortcake drizzle dark chocolate. place 1 scoop of Sorbet. spoon 2-3 table spoons of melted Pistachio cream sauce.