Posts tagged ‘raspberry’

July 21, 2011

Chocolate Souffle For A Happy Birthday

Here at Pumpercake, every day last week was celebrated with a Harry Potter-inspired post and recipe.  Amidst all the Harry-hype, it seems that I somehow managed to omit Evan’s birthday dessert from the recipe lineup.  Although I was able to pull together a couple fabulous desserts for the occasion, I didn’t get the chance to whip up a post with the recipe!

Evan, the talented photographer behind the lovely photos of Pumpercake, has been quite the study-bug lately (as mentioned previously) and had requested a low-key, quiet birthday at home.  He suggested that we order some Asian take-out and rent a movie.  I decided to step it up a notch and spent the day placing orders at numerous Chinese, Thai, and Japanese restaurants, selecting his favorite specific dishes from each, and gave a different specified time for every take-out order to be delivered.  With each knock on the door throughout the evening, Evan was presented with an array of his favorite foods until the apartment had transformed into a sort of Asian-buffet.  Needless to say, I knew there would be little room for dessert, so I came up with one mini-dessert, and, to be enjoyed the following day, a more indulgent treat.

Evan is an avid fruit-lover, and his favorite combination is that of white chocolate and raspberries.  As his mini-dessert, I strung together a simple array berries and ran the skewered fruit through some rich white chocolate.  And instead of an extravagant Birthday cake, I went with individual white chocolate souffle cakes, filled with a dark chocolate and raspberry molten surprise.  The cakes turned out amazing.  The light, fluffy texture of a souffle paired with the richness of the warm white and dark chocolates, and the smooth bite and tang of the raspberry made for an incredible merriment of Evan’s favorite flavors.

A very happy (late) Birthday goes out to our wonderful “food-tographer!”  I hope you enjoyed your day (and your desserts!) as much as I enjoy and appreciate all you do for me and for Pumpercake!

White Chocolate Raspberry
Molten Soufflé Cakes

Inspired by: White Chocolate & Raspberries (Evan’s favorite!)

Adapted fromWhite Chocolate Soufflé Cakes with Raspberry-Chocolate Sauce,” Fine Cooking

3 tablespoons all purpose flour

small pinch of table salt

¾ cup whole milk

3 large eggs, separated & room temperature

6 ounces white chocolate, chopped

¼ teaspoon pure vanilla extract

¼ teaspoon cream of tartar

2¼ tablespoons superfine granulated sugar

6 balls raspberry-chocolate ganache (recipe below)

–recipe yield: 6 six-ounce servings

Prepare 6 six-ounce ovenproof ramekins by buttering them and lightly coating them with granulated or superfine sugar, tapping out the excess.  In a heavy bottomed saucepan, stir together flour, salt and about half of the milk to form a paste.  Whisk in the remaining milk and set saucepan over medium heat.  Whisking frequently, heat mixture for 2-3 minutes, or until it forms a thick cream sauce.  As mixture heats, crack egg yolks only into a large bowl, breaking them apart slightly with a fork.  Add a small amount of the cream sauce to the yolks while continuously whisking.  When the yolks have been brought up to temperature, pour them into the saucepan and continue to heat while constantly whisking.  Mixture should soon resemble a pastry cream, and should then be transferred to a large bowl.  Whisk white chocolate into the hot pastry cream mixture until melted and smooth, and then stir in the vanilla.  Set aside to cool slightly.

Position a rack in the lower 1/3 of the oven and preheat the oven to 375 degrees.  In a large bowl, beat egg whites until slightly foamy.  Add in cream of tartar and continue to whip until the whites just barely reach soft peaks.  Gradually beat in the superfine sugar and whip the meringue into medium-soft peaks.  Gently fold the meringue gradually into the tepid pastry cream until the mixture is combined.  Spoon the lightened mixture into each prepared ramekin until each is just about 1/3 full.  Place one chilled ball of raspberry-chocolate ganache into each ramekin on top of the first layer of the souffle mixture.  Spoon the remaining souffle mixture on top of and around each ball of ganache until the ganache has been completely covered and each ramekin is completely full.  Use the dull side of a butter knife to scrape the very top of each ramekin, leveling off the mixture.

Place ramekins on a baking sheet and bake until the tops of the souffle cakes are golden and they’ve risen and are beautifully puffed, about 16-18 minutes.  They should quiver slightly when tapped and be warm and soft in the centers.  Let cool slightly before serving, but note that the longer they sit, the more they’ll deflate.  Dust with powdered sugar to serve.  Assembled and unbaked souffle cakes can be covered tightly with plastic wrap and stored in the refrigerator for up to 2 days.


Raspberry-Chocolate Molten Ganache Filling

½ cup fresh raspberries

2 tablespoons unsalted butter

1 tablespoon granulated sugar

3 ounces dark chocolate, chopped

Place a small metal pan in freezer.  Pour raspberries in a food processor and pulse until pureed.  Push through a fine mesh sieve, discarding seeds.  Prepare a double boiler with a small glass bowl, and combine in the bowl the butter, sugar, and 2 tablespoons of raspberry puree (remaining puree can be discarded or used as garnish).  Heat until dissolved and hot, remove from heat, and stir in chocolate until melted and combined.  Pour mixture into the chilled pan and freeze for 20 minutes.  Use a small scoop to scrape the mixture into 6 balls.  Refrigerate ganache balls until ready to bake dessert.

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July 14, 2011

Summer Pudding & Keeping Away the Nargles

I’m sad to admit that the end of Potter Week is near, but undeniably happy to be less than 24 hours away from the long-awaited final movie, Harry Potter and the Deathly Hallows: Part 2.  I have a few more Harry-themed recipes to share, including today’s Summer Pudding, which I just love.

While researching various British desserts for this week, I learned that the common British use of the word  “pudding” is somewhat interchangeable with the American use of the word “dessert.”  Any mention of pudding in the Harry Potter book series and films, therefore, may not actually be a reference to the sweet and creamy custard I’d always pictured.  And “loony” Luna Lovegood, the dreamily carefree, pudding-loving friend of Harry’s, wasn’t constantly craving a heaping bowl of vanilla tapioca or even rice pudding.  Luna, instead, frequently found herself with a bit of a sweet tooth and simply wanted a dessert of some sort (I can relate).  Either way, I still like to imagine Luna happily rushing over to the Ravenclaw table at the Hogwarts feast and scooping herself a large serving of rich, custard pudding.

If you haven’t guessed, it’s pretty apparent in the book series and even more so in the films that Luna is quite fond of pudding.  Upon first meeting Harry and friends in the movie Harry Potter and the Order of the Phoenix, Luna both informs the group of her belief that her odd jewelry charm “keeps away the nargles,” and also expresses her desire for pudding, all in the same breath.

While Luna seems to be quite the pudding-fan, we cannot say the same for Dobby, the beloved house elf.  In Harry Potter and the Chamber of Secrets, mischievous Dobby sends evil Aunt Petunia’s “masterpiece of a pudding” crashing to the floor, disrupting a dinner party, and leaving Harry at the scene of the crime, completely covered in sugared flowers and cream.  Regardless of Dobby’s potential distaste, I thought it important to create some sort of pudding for Potter Week, and fell in love with the idea of “Summer Pudding,” a super simple, no-bake, berry-filled concoction.  I think that it would be a beautiful addition to any Hogwarts feast or perhaps ‘Harry Potter Movie Marathon Party’ buffet table…  fit for wizards, house elves, and muggles alike!

Summer Pudding

Inspired by: Luna Lovegood’s favorite (and Aunt Petunia’s ruined) “Pudding”

“I’ll just go down and have some pudding and wait for it all to turn up.  It always does in the end…”
-Luna Lovegood, lightheartedly referencing her missing possessions, hidden by Hogwarts students in Harry Potter and the Order of the Phoenix.

Adapted from Craig Stoll’s
“Summer Berry Pudding,”
Fine Cooking

2 pints fresh strawberries

¾ cup granulated sugar

2 pints red raspberries

2 pints black raspberries

2 pints blackberries

juice and zest from 1 orange

2 tablespoons Grand Marnier

1 tablespoon lemon juice

1 loaf fine-crumb white bread

–recipe yield: about 8-12 servings

Hull and roughly chop strawberries into a small dice and place into medium saucepan.  Toss sliced strawberries with the sugar and place over medium-low heat for 10-15 minutes, or until berries have broken down into a thick syrup.  Remove and discard any large strawberry pieces, and reduce heat to low.  Add into the liquid the red raspberries, black raspberries, and blackberries.  Allow the berries to slightly soften in the hot syrup for about 5 minutes before removing the whole berries from the liquid with a slotted spoon or strainer and transferring them to a small bowl to cool.  The syrup should remain in the saucepan over low heat for about 5 more minutes, allowing it to simmer and reduce.  Then, remove the reduced syrup from heat and stir in the orange juice and zest, Grand Marnier, and lemon juice.

As berries and syrup cool, butter the inside of  a large bowl line with plastic wrap. Remove all crusts from each slice of bread. Fit a few bread slices into an even layer lining bottom and sides of prepared bowl, further trimming slices if necessary. Dip slices into the cooled fruit syrup and arrange soaked slices back into the bowl. Spoon about ½ cup of berries into the center of the bowl atop the soaked bread. Cover berries with a few more slices of soaked bread, spooning on another ½ cup of berries onto those slices. Repeat bread-soaking and berry-layering until layers reach near level with the top of bread-lining up the sides of the bowl. Level with side bread-lining, arrange a final layer of soaked bread to cover the top of the berries completely and the entire surface of the dessert.

Cover the surface of the dessert with plastic wrap, and fit a small plate or round cardboard cutout into the bowl on top of the wrapped surface.  Place some slightly heavy objects (canned goods or a few small boxes of sugar, etc.) on top of the round cutout to weigh it down and condense the dessert into a dense solid.  Set the weighted dessert onto a rimmed sheet tray and place into refrigerator to chill overnight.  Invert the chilled dessert onto a serving dish, peeling away and discarding the plastic wrap.  Garish with confectioner’s sugar and/or extra berries if desired, slice, and serve.

July 2, 2011

Bombes Away On Independence Day!

Happy 4th of July!  Sure, I may be a few days early, but that’s part of the beauty of this dessert… that it can be made days ahead of time.  Another part of the beauty of this dessert is, well, the beauty of the dessert!

I’ve known for months that this year’s Independence Day treat would be inspired by everyone’s favorite patriotic popsicle, the Bomb Pop.  The ice-cold striped snack, layered with bold, crisp flavors of blue raspberry, lime, and cherry left me with many possibilities.  The more I brainstormed, the more excited I got, leaving me with way too many dessert ideas.  I finally narrowed it down to two red, white, and blue desserts, and decided to make both of them.  Luckily, I will have an apartment full of visitors for the weekend who, I’m hoping, will help tear through these dishes (and the refrigerator full of other dessert leftovers, too!).

As I have two fabulous, patriotic desserts to share, I decided to post one a few days early (possibly giving an inspired reader a chance to make a quick copycat before Monday?).  During the bulk of my brainstorming, I focused mainly on dishes that showcase color, as it was important to me to display red, white, and blue in an exciting, attractive way.  As I was scribbling notes in my recipe journal, I glanced at where I’d written “Bomb Pop” on the page and noticed an accidental flourish resembling an “e” at the end of the word “Bomb”.  A bomb explosion went off in my brain.  A layered ice cream cake, or a “bombe glacée,” would be a perfect way to playfully mimic a Bomb Pop, showcasing the three flavors and colors, and also playing off the title of the treat itself!

Bombes are mainly made up of ice cream or sherbet, but some versions include a cake layer, mine included.  I layered homemade lime and homemade sweet dark cherry ice cream and enveloped both in a layer of bright blue raspberry cake.  I chose Swiss cake roll slices because I thought that the white buttercream swirls would pop against the blue cake.  And maybe also because I was somewhat hesitant as to how, exactly, a blue raspberry flavored cake would taste and wanted some vanilla buttercream to fall back on in case the cake wasn’t as pleasant-tasting as I’d hoped.  Luckily, the flavors of the cake and both ice creams came out wonderful, the cohesive dessert creamy and refreshing…  a perfect tribute to the Bomb Pop and a sweet way to celebrate (two days before) the 4th.

Patriotic Ice Cream Cake Bombe

Inspired by: Red, White & Blue Bomb Pops

Blue Raspberry Swiss Cake Roll

Adapted from Heather Baird’s Pink Velvet Roulade,” SprinkleBakes

4 eggs                                      ¼ teaspoon raspberry extract

¾ cup superfine sugar              ¾ tablespoon blue gel food coloring

3 tablespoons vegetable oil      1-2 drops purple gel food coloring

1½ tablespoons whole milk       1 cup all purpose flour

½ tablespoon lemon juice          1 teaspoon baking powder

1 teaspoon cider vinegar           ¼ teaspoon salt

1½ tablespoons blue raspberry syrup

–recipe yield: 9-12 slices

Preheat oven to 350 degrees.  Line a 9½x13½ pan with buttered parchment paper.  Beat eggs for five full minutes, then,  slowly beat in superfine sugar and vegetable oil.  In a small bowl, whisk together milk, lemon juice, vinegar, raspberry syrup, and extract.  Gradually add the liquid into egg mixture while continuing to mix on a high speed.  Add food coloring until desired color is reached.

Sift together the flour, baking powder and salt in a small bowl.  In small batches, add the sifted dry ingredients into the batter, mixing after each addition.  When completely combined and smooth, pour the batter into the prepared pan, tilting the pan to evenly distribute the batter.  Tap the bottom of the pan against the counter top to allow any air bubbles to escape before placing into the oven to bake for 12-15 minutes, or until the cake is spring-y to the touch.

Lay out a pastry cloth or tea towel next to a wire cooling rack.  Sprinkle cloth with a confectioner’s sugar and smooth it into an even layer.  Immediately upon removing it from the oven, turn out the cake onto the sugared cloth.  Remove paper from the cake and gently roll cake and cloth into a tight log, starting at a shorter end of the cake.  When cake log is rolled with and wrapped in the cloth, place it on the wire rack and allow to cool completely.

Best Vanilla Buttercream

½ cup (1 stick) unsalted butter, softened

¼ teaspoon salt

2½-3 cups confectioner’s sugar

2 tablespoons vanilla almond milk

1 teaspoon pure vanilla extract

1½-2 tablespoons heavy whipping cream

–recipe yield: about 2 cups frosting

In a large bowl, beat together butter and salt until soft and creamed (about 2-4 minutes).  Add in about half of the sugar and the almond milk, and beat until combined.  Add in the remaining sugar, as well as the vanilla, and beat until smooth.  Drizzle in heavy cream while continuing to beat until desired fluffy consistency is reached.

Swiss Roll Assembly

When cake roll is cool, gently unroll it and pull away the cloth.  Spoon frosting onto the surface of unrolled cake and smooth in an even layer, leaving a thin, border unfrosted.  Gently roll cake back into log and wrap securely with plastic wrap. Freeze for 4 hours before cutting into slices with a serrated knife.

Lime Ice Cream

Adapted from Key Lime Ice Cream,” Food.com

10 ounces frozen limeade concentrate, thawed

zest and juice from 2 limes

14 ounces (1 can) sweetened condensed milk

3 cups heavy whipping cream

1 tablespoon clear vanilla extract

1 teaspoon key lime extract

Line a 9×9-inch pan with plastic wrap and chill in the freezer.  In a medium bowl, whisk together limeade concentrate, zest, juice, and condensed milk.  Set aside.  In a large bowl, whip the cream on a low speed until just slightly thickened.  Add both vanilla and lime extracts while continuing to mix.  When medium soft peaks form, fold in condensed milk mixture.  Spoon the combined mixture into prepare pan and freeze until firm, at least 4 hours.

Sweet Black Cherry Ice Cream

Adapted from Spumoni Ice Cream,”
The Prepared Pantry

½ pint dark sweet cherries

2 tablespoons cherry preserves

2 cups whipping cream

½ cup sweetened condensed milk

1 teaspoon pure cherry extract

1 teaspoon vanilla extract

1 tablespoon red gel food coloring

Line a 9×9-inch pan with plastic wrap and chill in the freezer.  Rinse and remove pits and stems from cherries.  Pat dry and give cherries a thorough, rough chop, or pulse a couple times in a food processor.  Combine chopped cherries and preserves in a small bowl and set aside.  In a large bowl, mix the whipping cream on a low speed until just slightly thickened.  Gradually pour in the condensed milk and both cherry and vanilla extracts, and continue to whip until soft peaks form.  Add food coloring until desired color is reached.  Gently fold the cherry-preserve mixture into the cream.  Spoon the combined mixture into the lined, chilled pan and freeze for at least 4 hours, or until firm.

Assembly

Line a round-bottomed bowl (preferably aluminum) with plastic wrap.  Using a serrated knife, cut chilled cake roll into slices about 1-1½ inches thick.  Arrange slices in the lined bowl into a layer at the bottom of the pan and up the side of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm, at least 30 minutes.

Remove the lime ice cream from the freezer to allow it to soften for about 10 minutes.  Then, take the cake-roll lined bowl out of the freezer, remove outermost layer of plastic wrap and smooth the lime ice cream on top of the cake slices.  Spread ice cream into an even layer to cover the bottom third of the inside of the bowl.  Cover the bowl with plastic wrap and freeze until firm, at least 1 hour.  Repeat the softening process with the cherry ice cream, and spread it into the bowl onto the chilled lime ice cream and cake rolls.  Allow the cherry ice cream layer to reach another third of the way up inside the bowl, leaving the very top third portion of the bowl empty for the last layer.  Re-cover the bowl with plastic wrap and freeze for another hour or so until firm.  Repeat the softening and smoothing process with the third and final layer of lime ice cream.  Smooth it into an even layer reaching the very top of the bowl and sides of the cake slices.  Re-cover the bowl with plastic wrap and freeze til completely set and firm, 4-5 hours or overnight.

About 10 minutes before ready to serve, remove the bowl from the freezer and discard plastic wrap.  Invert the dessert onto serving plate and peel away and discard plastic wrap.  If the dessert doesn’t release from the bowl with ease, run a kitchen towel dampened with hot water across the sides of the bowl before attempting to pull it away.  To serve, submerge a sharp knife into hot water before cutting into slices.