Desserts D-G

Daiquiri Cheesecake, No-bake

Serves

Combine crumbs, .25 c sugar and butter. Remove 2T crumbs and set aside. Press remaining crumbs in bottom and 1.75" up sides of 9" spring form pan. Meanwhile, in medium saucepan, combine gelatin and .5 c sugar. Stir in rum, citrus peels, lime juice and egg yolks. Cook over medium heat, stirring constantly, till slightly thickened, 8-10 min. Remove from heat. Beat in cream cheese till smooth. Beat egg whites on medium speed of electric mixer till soft peaks form. Gradually add .5 c sugar, beating to stiff peaks. Whip cream to soft peaks. Fold egg whites and whipped cream into gelatin mix. Turn into pan. Top with remaining crumbs. Cover; chill till firm, several hours or overnight.

Crumbs, Graham Cracker

1.25

Sugar

1.25

Butter

T, melted

Gelatin, Unflavored

envelope

Alcohol, Rum

0.5

Lime Zest

tsp

Lemon Zest

tsp

Lime Juice

0.5

Egg Yolks

beaten

Cream Cheese

oz, cubed and softened

Egg White

Heavy Cream

Flan, Vanilla-Lime

Serves

Preheat oven to 325. Place eight 2/3 c ramekins on work surface. Stir 1.3 c sugar and .5 c water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil w/o stirring until syrup turns deep amber; brushing down sides of pan w wet pastry brush and swirling pan occasionally; about 8 min. Immediately pour caramel into ramekins. Using oven mitts as aid, pick up each ramekin and tilt and rotate to coat sides w caramel. Place ramekins in large roasting pan. Using back of spoon, mash .5 c sugar and lime peel in large bowl until sugar is moist and fragrant. Add eggs and yolks; whisk to blend. Bring cream and milk to boil in heavy medium saucepan. Gradually whisk cream mix into egg mix. Whisk in vanilla and salt. Ladle custard into caramel lined ramekins. Pour enough hot water into pan to come halfway up sides of ramekins. Bake flans until just set and beginning to color on top, about 45 min. Remove from water; let cool 45 min. Cover and refrigerate overnight. Cut around sides of ramekins to loosen flans. Invert onto plates. Garnish lime slices.

Sugar

1.3

c + .5 c

Water

0.5

Lime Zest

tsp

Egg

Egg Yolks

Heavy Cream

Milk

1.5

c whole

Vanilla

2.5

tsp

Salt

0.25

tsp

French Cream

Serves

Beat heavy cream in large bowl until it just holds soft peaks, then add confectioners sugar and beat until it just hold stiff peaks. Gently fold in sour cream and zest. Serve layered w fresh berries.

Heavy Cream

0.33

c chilled

Sour Cream

0.5

Sugar

T confectioners

Orange Zest

tsp finely grated

French Toast, Peach Cobbler

Serves

Par boil peaches 20 seconds, plunge into ice water and peel. Cut into slices. Preheat oven to 350. Combine peaches, 3/4 c granulated sugar and flour in 13x9 inch baking dish coated w cooking spray, and let stand 30 min, stirring occasionally. Combine 1/4 c granulated sugar, orange rind, orange juice, butter, cinnamon and egg whites in shallow bowl, whisking well. Trim crusts from bread and cut each slice into 2 triangles. Dip into juice mix. Arrange on top of peach mix. Sprinkle brown sugar over bread. Bake 45 min or until golden.

Peach

large

Sugar

c granulated

Flour

0.33

Orange Zest

tsp grated

Orange Juice

0.33

Butter

0.25

c melted

Cinnamon

0.25

tsp

Egg White

large

Bread

slices hearty

Brown Sugar

Fresh Fruit Pops

Serves

In food processor, puree berries till smooth. Sweeten w honey to taste. Add cheese and puree till smooth. With machine running, add in enough cream to thin filling till it's pourable. Fill each mold w filling. Cover molds tightly w plastic wrap and push sticks into mold. Freeze.

Berries, Blueberries

0.5

Honey

Mascarpone

Heavy Cream

0.25

-.5 c

Grape Cream

Serves

Mix all ingredients. Refrigerate 2 hours.

Grapes, Seedless

c white

Sour Cream

Brown Sugar

0.5

Alcohol, Brandy

0.25

Nuts

0.25

c, ground

Grape-Lime Ice

Serves

Combine sugar and water. Boil 5 min. Add juices. Freeze firm. Break into chunks and beat till fluffy. Freeze.

Sugar

0.5

Water

Grape Juice

1.75

Lime Juice

from 2 limes

Grapefruit Mousse w Crushed Raspberries

Serves

In small saucepan over medium heat, combine grapefruit concentrate, sugar, salt and 1T of the lemon juice. Stir in dissolved gelatin and simmer 3 min, then whisk in lemon zest. Allow to cool and thicken slightly. Fold in whipped cream. Tie an oiled waxed paper "collar" around a 1 qt souffl� dish or fluted mold. Pour in mix and refrigerate until set, at least 2 hours. Just before serving, in small bowl, crush raspberries slightly and mix w remaining T lemon juice. Taste and add more sugar or juice if desired. Remove collar.

Grapefruit

0.75

c frozen pink concentrate, thawed

Sugar

0.75

Salt

pinch

Gelatin, Unflavored

envelope, softened in .25 c cold water

Lemon Zest

tsp

Heavy Cream

c, whipped

Berries, Raspberries

pint

Grapefruit-Rosemary Granita Makes 3 cups
In medium saucepan, heat water and sugar over medium heat until the sugar dissolves. Add juice and rosemary and bring to simmer. Remove from heat, cover and steep 10-30 min, taste for flavor. Remove rosemary and let mix cool completely. Stir in wine, then freeze in ice cube trays till solid. When ready to serve, process until mix forms coarse crystals. Garnish w fresh rosemary sprigs.

Ingredient	Quantity	Comments
Water	1	c
Sugar	0.5	c
Grapefruit juice	2	c fresh pink
Rosemary	2	four inch sprigs
Wine, Dessert	0.67	c

Grapefruit Star Anise Granita Serves 4
Bring water, sugar and star anise to a boil, stirring until sugar is dissolved. Discard anise and cool syrup. Stir syrup into juice. Freeze in a shallow metal pan, stirring occasionally (about every 40 min) with a fork, until liquid is frozen and granular, about 6 hours. Just before serving, scrape w a fork , breaking up lumps.

Ingredient	Quantity	Comments
Water	0.33	c
Sugar	0.5	c
Anise	2	whole star
Grapefruit juice	2.5	c fresh red or pink