dining details — personal chef services
Polls
spsNewsletter Module
 |
 |
 |
Sherry Trifle with Lemon, Thyme and Blueberriesas featured at the Be Wise Ranch Harvest DinnerJoconde
Sift together the almond meal, powdered sugar and cake flour. Beat egg whites with cream of tartar, adding sugar slowly until the eggs reach medium peaks. Whisk the eggs into the flour mixture, fold the egg white mixture in followed by the butter. Be sure the butter is integrated, but don’t over mix. Bake on a parchment lined half sheet pan at 350 degrees convection for 5-7 minutes. Lemon Pastry Cream
Mix the cream, lemon zest, milk and sugar and simmer. Whisk together the eggs. Slowly pour half of the warm milk mixture into the eggs, whisking vigorously. Pour the egg mixture back into the milk, whisking. Whisk in the lemon juice and simmer until the custard coats the back of a spoon. Pass through a sieve/chinois to remove any lumps and the lemon zest. Cool for 4 hours or overnight. Blueberry Compote
Mix together the sugar and blueberries and heat until gently simmering. Whisk together the lemon juice and the cornstarch and simmer for a couple of minutes until thickened. Cool. Almond Praline
Heat the sugar in a small saucepan until melted, watch it carefully in the pan, swirling until it becomes amber. Add the almonds, mix quickly and pour onto a silpat, spreading out as much as possible. AssemblyCut small circles of the jaconde, put into the shot glass, drizzle with sherry, then add a layer of blueberries, a layer of the pastry cream, repeat these layers, then top with a little whipped cream, chopped praline and a few fresh blueberries. A special thanks to Jenny Williams for helping develop and create the recipe for this special dinner. Visit her blog http://www.forayintofood.blogspot.com/ |
