CREME FRAICHE
This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!
Provided by NEONWILLIE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 16
Number Of Ingredients 2
Steps:
- Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
- Cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g
THE ULTIMATE MAKEOVER: TIRAMISU
Angela Nilsen lightens a classic high-fat Italian dessert without compromising on the rich indulgence factor
Provided by Angela Nilsen
Categories Buffet, Dessert, Treat
Time 45m
Number Of Ingredients 15
Steps:
- First make the coffee soaking liquid for the sponge fingers. Stir the coffee and sugar together, then pour into a shallow heatproof dish. Stir in the Marsala and leave to cool.
- Meanwhile, prepare the filling. Put the sugar and cornflour into a medium saucepan, preferably non-stick. Stir in 1 tbsp of the measured milk to make a thin, smooth paste. Separate the egg, putting the white into a medium bowl and setting it aside, and dropping the yolk into the saucepan. Beat the yolk into the cornflour paste, then stir in the rest of the milk. Scrape the seeds from the vanilla pod into the pan, then drop in the pod. Cook over a medium-low heat for about 8-10 mins without letting the mixture boil, stirring all the time, until the mixture thickly coats the back of a wooden spoon. Remove from the heat, then stir in the crème fraîche and the 1 tbsp of Marsala. Transfer the mixture to a bowl, cover the surface with cling film and leave until cold.
- To assemble, line a 23 x 13 x 6cm deep loaf tin with cling film (see step 1), leaving an overlap at the top. Beat together the mascarpone and soft cheese, then stir into the rest of the cold filling. Whisk the egg white to stiff peaks and gently fold into the filling using a large metal spoon.
- Dip one of the sponge fingers in the coffee mixture, rolling it around briefly, for a few secs only, to coat and soak in, then lift it out before it has a chance to get too soggy (see step 2). If left in the coffee, it will disintegrate. Lay it lengthways in the bottom of the tin. Do the same with 5 more of the sponge fingers, trimming to fit if necessary, so that they cover the bottom of the tin. Spoon over half of the filling, spreading it to cover the biscuits (see step 3), then repeat the biscuit dipping with 6 more of them. Spoon and spread over the rest of the filling, then dip and lay the rest of the sponge fingers over the top (see step 4). Bring the cling film overhang over to cover. Chill overnight.
- To serve, turn out onto a serving plate and carefully peel off the cling film. Dust the top with cocoa and scatter with raspberries, if using. Slice and serve the same day.
Nutrition Facts : Calories 220 calories, Fat 10.1 grams fat, SaturatedFat 5.8 grams saturated fat, Carbohydrate 25.5 grams carbohydrates, Sugar 17.4 grams sugar, Fiber 0.3 grams fiber, Protein 5.7 grams protein, Sodium 0.25 milligram of sodium
TIRAMISU WITH CRèME FRAîCHE
Make and share this Tiramisu With Crème Fraîche recipe from Food.com.
Provided by rainna
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the sugar and marsala in a medium saucepan and bring it to a boil over medium heat. Continue to boil, swirling the pan occasionally to encourage even heating, until a candy thermometer registers 250F/120C, or a drop forms a firm ball in a cup of cold water - about 5-7 minutes.
- While the syrup is cooking, put the egg yolks in the bowl of a stand mixer (or in a large bowl if you're using an electric mixer) and beat at high speed for about 5 minutes, until they triple in volume and fall in a thick ribbon when the beaters are lifted. As soon as the sugar syrup has reached the correct temperature, take it off the heat and immediately begin to drizzle it in a thin, steady stream down the inside of the bowl with the egg yolks, beating constantly. Beat until all the syrup has been incorporated, and then continue beating for another 3-4 minutes, until the mixture is just warm to the touch. Let cool completely.
- In another bowl, beat together the mascarpone and crème fraîche until smooth. Beat in the cooled egg and sugar mixture, and then fold in the whipped cream and vanilla. Cover the bowl with plastic wrap and transfer to the fridge to chill for 1-2 hours.
- In a shallow bowl combine the cold espresso and rum or brandy to taste.
- In another small bowl, stir together the cocoa powder and powdered sugar. One at a time, dip the savoiardi into the espresso mixture, letting them soak up a bit of the liquid, then lay them in an even layer on the bottom of the pan.
- When the bottom of the pan is covered (you can break some savoiardi to fill the gaps), spread half the chilled cream mixture on top. Sift half of the cocoa powder on top. Repeat with another layer of savoiardi, cream and cocoa. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.
Nutrition Facts : Calories 544.5, Fat 26, SaturatedFat 14.8, Cholesterol 299.3, Sodium 84.8, Carbohydrate 56.2, Fiber 1.2, Sugar 40, Protein 6.7
TIRAMISU II
Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.
Provided by Christine
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 5h
Yield 12
Number Of Ingredients 10
Steps:
- In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
- In a medium bowl, beat cream with vanilla until stiff peaks form.
- Whisk mascarpone into yolk mixture until smooth.
- In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
- Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
Nutrition Facts : Calories 387.2 calories, Carbohydrate 22.7 g, Cholesterol 215.7 mg, Fat 30.5 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 16.6 g, Sodium 60 mg, Sugar 13.2 g
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